Hatsuzoe [初添え], or the first of the three-step mash build-ups, completed. The build-up process, called Shikomi [仕込み], is performed over four days. The second day, tomorrow, is the rest day, or Odori [踊り], when the mash is left alone (except some stirring) to give yeast some time to adjust to the new environment. The third day is Nakazoe [仲添え] and the last Tomezoe [留添え]. At each step, the volume of the mash will be doubled by adding water, koji and steamed rice. So, Batch #6 will be fully built up by Monday.