Steaming of rice (fukashi)

Steaming (fukashi) is the step in sake brewing in which sake rice is heat-treated. A steamer called a koshiki is used to pass steam through the rice and soften it. Steaming gelatinizes the starch in the rice, making it easier for yeast to use the sugars. Because this important step forms the foundation of a sake's flavor and aroma, it is an indispensable part of sake brewing.