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.
Also See Related Terms:
• Mushi
• Senmai
• Genryoshori
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