Short-time soaking (tanjikan shinseki)

Short-time soaking (tanjikan shinseki) is a technique in sake brewing that shortens the time rice is allowed to absorb water. It is especially important in the production of Ginjo sake. By preventing polished rice from absorbing too much water, it allows the flavor and aroma of the rice to be brought out to the fullest. With a short soak, the surface of each grain takes in moisture while the starch inside is kept from becoming overly saturated, which helps produce a good aroma during fermentation. This method is an essential step in creating sake with a delicate, elegant flavor.