The starter mash called Moto [酛] has been carefully developed for a week, and now it’s ready to be brought to the next stage called Moromi [醪]. During this build-up phase, or Shikomi [仕込み], we will double the quantity of the mash three times over four-day period, thus called three-step build-up, or Sandan Shikomi [三段仕込み]. Today is the first step, or Hatsuzoe [初添え]. The Moto will be transferred to a large fermentation jar with Koji, water and steamed rice.