Twice the amount of koji, steamed rice, and water is introduced compared to the hatsuzoe once the yeast familiarized itself with the environment with koji and steamed rice.
酵母が、麹や蒸米の入れられた環境に慣れたのを見計らって、初添の約2倍量にあたる麹と蒸米と仕込み水を投入する。