Fig. 5

Steamed and cooled rice was added to unrefined sake. In shikomi, rice and malt are added to yeast mash for further fermentation [15]. To sustain the activeness of the yeasts, rice and malt are not added once but three separate times. One third of the total amount is put each time. Rice is cooled by a machine before being put into a tank. All rice including spilled one is collected during the process. Note. Conventional rice was steamed on the day of the visit. Photo by authors