Kakeage (raising the mash temperature by adding warmer steamed rice)

Kakeage is one of the techniques used when preparing moromi (fermentation mash) in sake brewing. For the sake of temperature control, steamed rice that is hotter than the mixture of water and koji already in the tank is added, raising the temperature of the whole to the target temperature for the preparation. This process encourages yeast activity and helps fermentation proceed smoothly. Kakeage requires careful temperature control and is regarded as a very important technique in sake brewing.