What happens if rice is overly moist during fermentation?

When rice is overly moist during fermentation, it complicates the fermentation process. Excess moisture can create an environment that is not ideal for the yeast and koji mold, which are essential for converting sugars into alcohol and producing the unique flavors of sake.

Too much moisture can lead to issues such as uneven fermentation, increased risk of unwanted microbial growth, and difficulty in maintaining the proper temperature during the fermentation process. This complexity can result in off-flavors or spoilage, ultimately affecting the overall quality of the sake being produced.

In contrast, having rice at the correct moisture level is crucial for promoting a healthy fermentation process, allowing the yeast and koji to thrive and the flavors to develop properly.