For high-class sake, rice is put into a large-sized steamer called "koshiki" that is placed on a Japanese-style pot and steamed with dry steam for approximately one hour.
高級酒などでは和釜に載せた甑（こしき）という大きな蒸籠（せいろ）に移して、約1時間ほど乾燥蒸気で蒸す。