Soejikomi (first stage of three-stage brewing)

Soejikomi is the first stage of sandan jikomi, the three-stage brewing process. In this step, the yeast starter (shubo), koji, and brewing water are put into the brewing tank first and left to settle for one to two hours. Steamed rice is then added in a following step known as hatsuzoe (初添え). Soejikomi is an important step for promoting fermentation and has a significant influence on the flavor and quality of the sake. Through this stage, the sweetness and umami of the rice are drawn out, and the final blend of the sake begins to take shape.