Liquefaction brewing (Ekika Shikomi)

Liquefaction brewing (ekika shikomi) is a sake brewing method in which polished white rice, or crushed polished rice, is mixed into high-temperature brewing water, and liquefying enzymes turn the starch into a liquid. Instead of the steamed rice used in ordinary sake brewing, the rice is liquefied and used in that form. In practice, polished rice is finely crushed in a mixer or similar equipment and combined with brewing water heated to 80-90°C, producing a milky-white liquid. Once the liquid has cooled, shubo (yeast starter, the initial fermentation liquid containing yeast) and koji are added, and fermentation proceeds. The advantages of this method are that it can be carried out at low cost and that it omits the rice-steaming step required in conventional brewing. Because it relies on enzyme preparations, it is also known as a way of making sake without using koji. Liquefaction brewing is sometimes also called Yumai-zukuri (融米造り).