Kakenagashi (overflow soaking method)

Kakenagashi is one of the methods used to soak polished rice in sake brewing. After washing, the rice is placed in a soaking tank, and water is fed in from the bottom and allowed to overflow at the top. This process usually continues for 15 to 30 minutes. Kakenagashi reduces components in the rice such as potassium and phosphoric acid. As a result, fermentation of the moromi (fermentation mash) proceeds more slowly, which allows the flavor of the sake to be shaped more delicately. This is an important step that has a significant influence on the quality and aroma of the sake.