Shikomigura (brewing room for fermenting moromi)

Shikomigura is the specific place in the sake-making process where the moromi (fermentation mash) is fermented. It is also generally called a "shikomishitsu" (brewing room) or "hakkoshitsu" (fermentation room), and it is kept at a controlled temperature and humidity. In the shikomigura, the important process takes place in which the mash, starting from a mixture of rice, koji, yeast, and water, ferments and produces alcohol. During fermentation, the koji mold and yeast work actively and create the aroma and flavor, so the environment of the shikomigura is said to have a significant influence on the quality of the sake.