Kakemai (steamed rice for the mash)

Kakemai is one of the raw materials used in sake brewing, accounting for roughly 80% of the total rice and playing an important role. Kakemai, which is used in preparing the shubo (yeast starter) and the moromi (fermentation mash), is the counterpart of koji rice (kojimai). While koji rice makes up about 20% of the total, kakemai serves mainly as a source of nutrition for the yeast during fermentation. After steaming, kakemai is normally cooled and then used as is in the brewing process, with care taken so that the yeast can become fully active. The type and quality of kakemai are very important in shaping the flavor and aroma of the sake.