What does the term "Shikomi" refer to in sake production?

The term "Shikomi" refers specifically to the fermentation process in sake production. During Shikomi, the prepared ingredients—including steamed rice, water, yeast, and koji mold—are combined and fermented, leading to the transformation of sugars into alcohol. This stage is crucial as it determines the flavor profile, aroma, and overall quality of the sake. It involves a series of careful control measures, such as temperature and timing, to achieve the desired characteristics in the final product.

Understanding Shikomi is essential for anyone studying sake production, as mastering this phase is key to producing high-quality sake. It lays the foundation for what will ultimately influence the alcoholic content and taste of the beverage.