Shikomi (brewing and mash preparation)

Shikomi is a key step in the sake brewing process in which the raw materials (koji, steamed rice, and water) are combined to make the moto (also called shubo, the yeast starter) and the moromi (fermentation mash). First, steamed rice is added to "mizu-koji," a mixture of water and koji. The ingredients are then mixed and kept at a set temperature. This temperature control is extremely important because it strongly affects how fermentation progresses and determines the flavor and aroma of the sake. Shikomi is usually carried out in several stages, eventually forming the moromi, in which alcoholic fermentation proceeds.