Junmai-shu

Thoroughly wash the Japanese short-grain rice until the water runs clear, then soak it in sufficient Water for 6-12 hours, depending on the rice polishing ratio and temperature, until the rice is fully hydrated.

Drain the soaked Japanese short-grain rice completely and steam it in a steamer for approximately 45 minutes, or until the grains are translucent but still firm to the touch. Do not boil.

Cool 400 grams of the steamed Japanese short-grain rice to approximately 35 degrees Celsius. Evenly sprinkle the Koji-kin spores over the cooled rice and mix well. Place the inoculated rice in a clean, humid environment (koji room) and cultivate the koji rice over 48-72 hours, maintaining a temperature between 25-35 degrees Celsius, stirring periodically to ensure even mold growth.