Tsukekae (changing the soaking water)

Tsukekae (also read tsukegae in the source text) is a technique in sake brewing in which the water is replaced while polished white rice is soaking. The process helps the rice absorb the water it needs evenly. Adding fresh water is said to draw out the rice's natural umami and improve the fermentation process. Tsukekae can sometimes result in a clearer, fresher sake profile. Because it achieves effects similar to kakenagashi (soaking in continuously running water), it is regarded as an important step in sake brewing.