In the most common method of making a sake fermentation mash, there are only 3 additions of ingredients to build up the mash tank, known as “Sandan Jikomi” or the “three step preparation” brewing method. There is an alternate method known as “Yodan Jikomi” which is a “four step preparation” brewing method. This involves a fourth addition of sake rice (or sometimes sweet mochi rice) into the moromi mash to adjust then balance and/or sweetness of the moromi.
Also See Related Terms:
• moromi
• Sandan Jikomi
• Hatsuzoe
• Odori
• Nakazoe
• Tomezoe
