Odori (rest day in three-stage mash brewing)

Odori (literally "dance") is a specific step in sake brewing that takes place during sandan jikomi, the three-stage addition of ingredients to the mash. It refers to a one-day rest between the first addition (hatsuzoe) and the second addition (nakazoe), which gives the yeast time to multiply. Allowing this odori period lets the yeast propagate well and helps fermentation proceed smoothly. As a result, it is an important step that lays the foundation for sake of better flavor and quality.