This is a sealed bucket with a large handle on top. Modern version are made of metal, and historial styles were made of wood. Filled with either ice water or boiling hot water, this type of bucket would then be placed into the yeast starter tank to quickly bring the mash temperature up or down. These temperature variations stress the sake yeast and ensure that only the most vibrant specimens survive to become part of the moromi (main fermentation mash). The large handle at the top can be used to move the dakidaru around the tank and is also used to pull it out of the yeast starter tank.
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