Hiekomi (early-stage fermentation stall)

Hiekomi is a phenomenon that occurs in the early stage of preparation (shikomi) in sake brewing. Saccharification, the conversion of starch in the steamed rice into sugar, gets ahead of the process, and yeast fermentation stalls as a result. In this state, sugar accumulates and alcohol production becomes difficult, and fermentation may ultimately stop. Hiekomi is part of the process that requires attention if fermentation is to proceed properly. In sake brewing, measures to avoid hiekomi, such as temperature control and adjustment of the brewing water, are important.