Naka – nakazoe (second addition)

"Naka (Nakazoe)" refers to a stage in the sake brewing process called nakajikomi. Nakajikomi is the step carried out after the first addition (hatsujikomi, the initial charge), in which additional rice, koji, and water are added. In this step, new ingredients are added to the moromi (fermentation mash), which has already begun to ferment, in order to support fermentation and enrich the flavor of the sake. Nakajikomi is an important step that further deepens the aroma and taste of the sake, and the brewers' skill and experience greatly influence the result.