Nakazoe: Nakazoe is the third day of building the moromi mash. It is the second addition of ingredients on the third day of the moromi main mash fermentation period. Brewers add this second addition of water, sake rice (kakemai) and koji rice (kojimai). This ingredient addition takes up about 25% of the tank. At the end of the day three Nakazoe process, the moromi tank would be about 55% full.
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