Shikomi haigo (brewing formula)

Shikomi haigo (brewing formula) refers to the proportions and quantities of raw materials needed to make sake. The formula includes the amounts of polished rice, water, and alcohol to be used, and records each ingredient separately for every stage of brewing: the shubo (yeast starter), soe (first addition), naka (second addition), and tome (final addition). It also gives details of the total rice (the sum of koji rice and kake rice), the koji rice, the steamed rice (kake rice), and the brewing water (kumimizu, the water drawn for the mash), so that how the ingredients are combined can be seen at a glance. The brewing formula greatly influences the final quality of the sake, including its flavor, aroma, and alcohol content.