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Shikomi has a method from Skills and Ideas

Shikomi is a process of adding steamed rice into a mixture of shubo, koji and water, and then stirring it to make moromi. To brew Nihonshu, a three-stage mashing process, what is called Sandan Shikomi is used. Because of this, compared to other brewed alcoholic beverages, such as beer and wine, high alcohol content is secured. It reduces the growth of bacteria, promotes the growth of yeast and makes it easy to control the temperature of moromi. For the reduction of harmful bacteria, lactic acid is also added in the first stage.
  • ・Day1:Soe; First stage (Hatsu-zoe)
  • ・Day2:Odori; Rest day for the slow growth of yeast (Odori)
  • ・Day3:Naka; Second stage (Naka-zoe)
  • ・Day4:Tome; Third stage (Tome-zoe)
After this, the fermentation lasts for around 20 days for Futsushu (commercial sake or non-premium sake), and for 30-35 days for Ginjoshu. This period is called moromi nissu (number of moromi days; fermentation time).
In the old days when sake brewing started, raw materials were said to have been put into a pot all at once for the fermentation. However, in the ‘Engishiki’, an ancient Japanese compendium of rules and procedures (effective in 967[Koho4]) , there was a description of shikomi, which is similar to the current dan shikomi, which used to be performed at that time.