Futsushu (Table Sake)

Thoroughly wash the Yamada Nishiki Sake Rice until the water runs clear, then soak it in Brewing Water for 6-12 hours, depending on the polishing ratio and rice type, ensuring even water absorption.

Drain the soaked Yamada Nishiki Sake Rice completely and steam it for approximately 45-60 minutes until it is firm on the outside but soft in the center, suitable for koji making.

Cool a portion of the steamed Yamada Nishiki Sake Rice to around 30-35°C, then evenly sprinkle the Koji-kin over it. Incubate this rice in a warm, humid environment for 48-72 hours, turning periodically, to cultivate the koji mold, resulting in Koji Rice.