Firm outer surface, soft center.

Early the next morning, the rice that was soaked the previous day is steamed. In order to make ideal koji (rice malt) and to ensure proper fermentation of the mash, the rice kernels must be steamed in a way that results in a firm outer surface and a soft inner core. The same care given to soaking the rice is also devoted to steamingーtemperature and pressure are precisely controlled and the steaming equipment is constantly being adjustedーall to achieve this magic combination of firmness on the outside, and softness within.