Hikikomi (bringing steamed rice into the koji room)

Hikikomi is an important step in sake production in which steamed rice is brought into the koji room (koji muro). The steamed rice is piled on the floor at a temperature of 33 to 36°C. After it is piled up, it is covered with cloth to hold the temperature and create an environment in which the koji mold can work actively. This process is the first step in making koji from rice, and it has a significant influence on the flavor and aroma of the finished sake.