Fig. 4

Steamed rice dug to be cooled and malted. In sake-brewing, rice is used in the three processes. For malt making, steamed rice is mixed with koji mold [15]. For making yeast mash, rice and malt are mixed with lactic acid, water, and yeasts. Enzymes from malt turn rice into sugar. This increases yeasts. In shikomi, rice and malt are added to yeast mash for further fermentation. Note. Conventional rice was steamed on the day of the visit. Photo by authors