"Tanekiri" - In this process, steamed rice, which is as warm as approximately thirty-five degrees centigrade is spread and seed koji, namely powder-like yellow aspergillus is sprinkled using a sieve.
種切りまだ35℃近くの蒸し米を薄く敷き詰め、篩（ふるい）から種麹（たねこうじ）、すなわち粉状の黄麹菌を振りかけていく。