Steaming is a significant process which determines the condition of haze (white spots on the surface of steamed rice which become visible as koji yeast propagates), and some brewers insist that steaming comes first, steaming comes second, and steaming comes third for sake brewing, instead of a general phrase expressed as 'koji comes first, yeast mash comes second, and preparation comes third.'
日本酒破精を決定する工程として蒸しは非常に重要であり、通常は「一麹、二酛、三造り」と言われる酒造りの鉄則を「一に蒸し、二に蒸し、三に蒸し」と言い切る酒造家もいるくらいである。