Koshikikaeshi

Koshikikaeshi (also given in the source as "koshigaeshi") refers, in sake brewing, to the day on which the moromi (fermentation mash) preparation process is completed. This is an important point at which fermentation settles for a time and the shubo (yeast starter) and the moromi are mixed together as one. Koshikikaeshi is rooted in long-standing tradition. From this day, the preparation of the sake is finished and brewing moves on to its next stage. Reaching koshikikaeshi also marks a break in the brewing season, and it is an important milestone at which the brewers' efforts bear fruit.