Mizuoshi (water push-through)

Mizuoshi is an operation carried out when moving shubo (yeast starter) or moromi (fermentation mash), or when transferring or filtering sake. In this process, water is pushed through at the end to flush out the liquid remaining in the tank or equipment, so that the sake can be recovered without waste. Mizuoshi is an important technique for managing the production process efficiently and for producing high-quality sake consistently.