Kenjo (checking the steamed rice)

Kenjo (検蒸) is the task of checking the quality of steamed rice during its production. Just before the steaming process ends, a small amount of the steamed rice is taken out and twisted by hand to check its condition. This check confirms whether the rice has been steamed properly and whether it is in a suitable state for fermentation. Kenjo is a very important step in sake brewing, and because it greatly affects the flavor and aroma of the finished sake, it must be carried out with care.