Just completed the final addition of the three-step mash build-up process, or Sandan Jikomi [三段仕込み]. The last addition is called Tomezoe [留添え], which concludes the preparation of the main mash, or Moromi [醪]. From here, the main fermentation starts in the 5-gal glass jar, where Koji mold [麹菌] transforms the rice into sugar, which is then converted to alcohol by yeast [酵母]. Batch #3 Sake South will be ready in a month.