All the liquid you need comes from the raisins after fermentation! Turned out to be a bread rich in flavor. Why not give this a shot while working on the sponge dough?
I thought about using the fermented raisins in bread since I didn't want them to going to waste.
The bread rising process takes a lot of time, so I recommend doing some preparations at night and doing the rest in the morning. (If you do everything the same day, you'll get tired of waiting.)
Enjoy Japanese food around the world.