Jokyo (rice steaming)

Jokyo refers to the rice-steaming stage in sake production. After the rice has absorbed enough water, it is heated with steam. The steamed rice is an important step in activating the koji mold (koji-kin) and yeast needed for fermentation. Steaming makes the starch in the rice easier to convert into sugar, and it plays a role in enriching the flavor and aroma of the sake.