Suppon shikomi (a moromi preparation technique)

Suppon shikomi is one of the techniques used when preparing sake moromi (fermentation mash), and it is mainly applied at the soe stage (soe-jikomi, the second addition of ingredients). Traditionally, in this method a small amount of ingredients was loaded into a small soe tank (soe-oke) rather than into the main tank (oya-oke). In recent years, however, it has become common to load the ingredients directly into the main tank from the soe stage onward. In this way, suppon shikomi reflects modern brewing practice, which emphasizes efficiency and quality in order to retain heat. Because suppon shikomi allows temperature to be managed efficiently, it is expected to bring out the maximum activity of koji mold and yeast.