Shimai shigoto (final stage of koji-making work)

Shimai shigoto is one of the key steps in koji making, carried out about 6 to 7 hours after the end of naka shigoto (the preceding step). In this step, the steamed rice is stirred to even out its temperature and so adjust the temperature of the koji, and, where needed, it is spread out and shaped into ridged furrows to adjust its moisture content. This has a positive effect on the quality of the koji and the progress of fermentation, and lays the foundation for better flavor and aroma in the finished sake.