Kakesage (technique for adjusting moromi temperature)

Kakesage is a technique used in sake brewing to adjust the temperature of the moromi (fermentation mash). In this method, rice steamed at a low temperature is added gradually to mizukoji (a mixture of water and koji) or to moromi in which fermentation is already well advanced, so that the brewing temperature reaches the target temperature. It is an important process, used mainly to manage the fermentation temperature appropriately in order to promote fermentation and bring out flavor. Kakesage is used to optimize microbial activity during brewing and has a significant influence on the taste of the sake.