Moromi
・Three stage addition(三段仕込み)
・The temperature control(12-18c, 10-12 for ginjo)
・End fermentation

 三段仕込み
If the entire amout is added to the tank at once, there is a delay before yeast reach a population large enough to balance the monversion of starch to sugar by the koji enzymes.
This delay has risk of contamination, adding more lactic acid will be a solution but it'll be too acidic.
Day1: Add 1/6 of moromi
Day2: none (wait for the yeast to multiply)
Day3: Add 2/6 of moromi (In this time 3/6, it means half of the tank is full)
Day4: Add the rest(3/6) and the tank will be full. cool the temperature to 6-10c.

Temperature control
Enzyme and yeast increase when in higher temperature.
If the target temperature is around 17c, more koji is required for the yeast.
If the temperature is around 10c, the amount of koji exceeds the yeast consumption.
When in high temperature, it produces more alcohol, and yeasts will be dead by the alcohol. The dead yeast produce undesireble flavour.

High Umami
The rice should be high polishing ratio with so-haze koji. 
Kasu ratio will be lower in higher temperature, becase most of the nutrients such as amino acid and peptide are extracted to sake.

Ginjo fermentation
The fermentation is processed under stress for the yeasts, lower temperature and less enzyme.
Isoamyl acetate and ethil caproate are extracted under this condition. 
The kasu racio will be higher since most of the nutrent such as amino acid and organic acid remain in the rice.

Batch size
For ginjo style 1 kg of rice produce 2.5L of sake, for futsu-shu it will be 5L out of 1 kg of rice.