Odori: Odori is the second day of building the moromi mash. Odori literally means “dance” and it is the name of the second day of the four day “Sandan Jikomi” process of building up the main moromi mash in sake production. On this second day, there are no additions of any ingredients to the mash. The additions from day one are left to rest and usually get stirred as well. During the odori stage, the yeast in the mash will propagate and fill out more of the tank before moving on to the subsequent additions of ingredients.
Why do they call it Odori/dance? There are two ideas as to why they call this step “dance”. As stated above there are no additions of any ingredients on day two, so perhaps the brewers have free time to go dancing. An alternate explanation is that as the yeast in the mash get active, the the moromi starts to actively bubble, causing the surface to “dance”. Since there are no additions, the moromi tank remains about 30% full.