What does "shikomi" refer to in sake production?

"Shikomi" refers specifically to the main fermentation process in sake production where the mash, or "koji," is created. This is a critical phase in brewing sake, as it involves combining steamed rice, koji mold, and yeast to initiate fermentation. During shikomi, microorganisms work to convert starches from the rice into sugars, which the yeast then ferments into alcohol. This process is vital for developing the flavors and aromas characteristic of sake.

Understanding shikomi as the main fermentation process emphasizes its importance in the overall production of sake, distinguishing it from other stages such as aging, filtration, or rice washing. Aging involves maturing the sake after fermentation, filtration refers to clarifying the sake before bottling, and washing rice is a preparatory step that occurs before fermentation begins. Each of these stages has its significance, but shikomi specifically pertains to the fermentation and mash creation activities that are essential for turning the steamed rice into alcoholic beverage.