Mushimai (steamed rice)

Steamed rice (mushimai) refers to rice that has been specially steamed for use in making koji, shubo (yeast starter), and moromi (fermentation mash). To prepare it, polished white rice is first washed and soaked in water, then steamed. This process softens the rice and puts it in a condition in which yeast and koji mold can work easily. Steamed rice is an essential ingredient in sake brewing and plays a major role in shaping the flavor and aroma of the sake.