naka shigoto

Naka shigoto is part of koji making (the process of growing koji mold on steamed rice) in sake brewing. It is an important hands-on step carried out after the mori (piling) stage. About 7 to 9 hours after mori, the steamed rice in the koji boxes or on the bed (toko) is mixed evenly and spread out. The purpose of naka shigoto is to even out the temperature of the whole batch of koji and to support the progress of fermentation. This temperature adjustment allows the koji's enzymes to work to their fullest and helps create a good fermentation environment. It is one of the steps essential to improving the quality of sake.