Koshikihada (steamed rice touching the koshiki steaming vat)

Koshikihada (甑肌) refers to the portion of steamed rice that is in contact with the koshiki (steaming vat) during steaming in sake production. This part is easily affected by the heat of the steam and readily absorbs condensed water, so it tends to become soft. The soft steamed rice produced this way is called "hadameshi" (肌めし) and plays a particularly important role in sake brewing. Because the condition of koshikihada affects the flavor and texture of the sake, managing it is considered important in the brewing process.