Dance (Sake) - Odori

...The lactic acid in the starter yeast is effective in preventing bacteria until the first addition, when the mash is about three times the volume of the starter yeast, so the brewing is rested for one day after the first addition, allowing the yeast to fully activate during that time. This rest is called "odori". From the day after the dance, naka and tome are brewed every day, and with tome-zuke, about 15 times the volume of moromi as the starter yeast is brewed...

*Some of the terminology that refers to "dance (sake)" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…酒母の乳酸の雑菌阻止力は，もろみが酒母の約3倍量になる初添えまで効力があるので，初添え後1日仕込みを休み，その間十分に酵母を活性化させる。この休みを踊りという。踊りの翌日からは連日仲，留を仕込み，留添えで酒母の約15倍量のもろみが仕込まれる。…

※「踊り（清酒）」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報