Sake Rice soaking in water is called Shinseki

After washing (senmai) but before steaming (mushi), sake rice must be soaked. This step, called shinseki, introduces moisture into the grain and prepares the rice grain for steaming. Soaking the sake rice is a process that requires extreme precision with brewers using stopwatches to time the soaking down to the second. Washing, soaking and steaming are all part of the raw materials processing (genryoshori) steps of sake making.

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