An important step performed several times during the sake brewing process is the preparation of the rice. We prepare rice for the moto, then again for each step of the san-dan-jikomi, the three step addition of rice, koji and water to build up to the moromi or the main fermentation. Another addition is sometimes done new the end of moromi called yodan. The preparation of the rice is the same for each of these additions.
Rice preparation consists of washing, rinsing, soaking, draining, packing, steaming, cooling and finally adding it to the brew. Rice for koji also goes through the same process except rather than adding it to the brew it is inoculated and then incubated. But this will be covered in another article. Let’s cover each of these steps separately. Continue reading “Preparing Your Rice for Sake Brewing”