Mushi (steaming of rice)

Mushi (steaming) is one of the steps in sake brewing, in which sake rice is heated with steam. In this step, the rice is steamed at an appropriate temperature in a steamer called a koshiki. Steaming gelatinizes the starch in the rice, making it easier for yeast and koji to act on it, so that fermentation proceeds more readily. Steaming has a significant influence on the flavor and quality of the finished sake, which makes it an important part of the brewing process.