Shiboritate Sake (Freshly Pressed Sake)

Thoroughly wash and polish the sake rice to remove outer layers, then soak it in fresh water for 8 hours.

Steam the soaked sake rice until it is firm and translucent, then cool it to approximately 30°C.

Inoculate a portion of the cooled steamed sake rice with koji-kin, maintaining warmth and humidity for 48 hours to cultivate koji mold.