Kaiire (stirring the mash with a paddle)

Kaiire is the work of stirring the contents of a shubo (yeast starter) or moromi (fermentation mash) tank with a kai, a paddle made by attaching a board to the end of a wooden pole. This step is very important in sake brewing. By mixing components such as water, koji, and steamed rice evenly, it helps fermentation proceed smoothly. Performing kaiire at the right time can improve the flavor and aroma of the sake. Kaiire is also a part of the process where a craftsperson's skill shows, and high-quality sake is produced when it is carried out by experienced kurabito (brewery workers).