Shinseki (rice soaking)

Shinseki (soaking) is an important step in sake brewing in which washed raw rice is soaked in water before it is steamed. In this process, the bran clinging to the surface of the polished rice is rinsed away, and the rice absorbs the amount of water it needs. The soaking time varies depending on the rice variety, the characteristics of each year's crop, the composition and hardness of the rice, and the degree of polishing. In general, it ranges from a few minutes to several hours, until the rice reaches an ideal moisture content. The rice is then drained in preparation for steaming the next day. Because shinseki directly affects the flavor and quality of the sake, it is an extremely important task.