Nakakumi is synonymous with which other sake production term?

Nakakumi refers specifically to the process within sake brewing where the main fermentation is taking place and the mash is being prepared. This term is closely associated with Nakadori, which also relates to a specific step in sake production involving the separation of the sake (pressing) from the fermentation mash. Nakadori refers to the extraction of the clear sake from the moromi, or fermented mash, at just the right time to capture the best flavors and textures.

In the context of sake brewing, Nakakumi emphasizes the crucial fermentation phase, while Nakadori highlights the importance of timing and technique in obtaining superior sake. This direct relationship in the production process establishes the synonymy between Nakakumi and Nakadori. Understanding the brewing stages and their terminologies allows sake professionals to articulate the nuanced elements in the production methodology, enhancing appreciation for sake craftsmanship.