"Tsumikae" (literally, "re-stacking") - In three to four hours after mori, heat is accumulated in rice again and the order of stacking of kojibuta is changed to lower the temperature.
積み替え盛りから3-4時間経つと、ふたたび米が熱を持ってくるので、麹蓋を上下に積み替えて温度を下げる。