Haze-mawari

Haze-mawari (written 破精廻り, with the source giving the reading as "hasei-mawari") refers to a state in the fermentation process in which haze (破精, the koji mold's growth) has spread across the surface of the koji grains and the koji has become active. Haze arises from changes in the temperature and humidity under which the koji is made, or from the action of enzymes. Once this state is reached, saccharification advances: the starch in the rice is converted into sugars, which plays an important role in the flavor and aroma of sake. Haze-mawari is a very important stage in sake brewing, and the quality of the koji greatly affects the final taste of the sake.