As "koji" (Aspergillus oryzae) is cultivated, the rice begins to taste sweet at first because of the saccharification of the starch, before developing a bitter and spicy taste, and this is when soe should be started.
麹造りによってデンプンが糖化して甘みを出し、味見を続けて、さらに渋みと辛味が加わったときに添をおこなう。