Mushi | 蒸し

This refers to the step of steaming rice in sake production. Sake rice is steamed to soften and more easily access the starch component of the rice grain. Rice is usually steamed in the morning and takes generally about 45 mins. After steaming rice can be sent to make koji, to make shubo or to add to the moromi. The ideal state of steamed sake rice is called gaikonainan.

See Also:
Koshiki
Mushimai
Wagama
gaikonainan

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