Hijimai (daily preparation of one moromi batch)

Hijimai (日仕舞) refers to the practice in sake brewing of preparing one batch of moromi (fermentation mash) every day. This process is an important step in keeping sake production continuous, and daily diligence forms the foundation for producing good sake. When two batches of moromi are prepared each day, it is sometimes called "nikojimai" (2個仕舞). Hijimai is an essential task for maintaining the rhythm of sake brewing.