Four-stage brewing (yodan jikomi)

Yodan shikomi (four-stage brewing) is a special brewing method used in sake making, mainly to produce sweeter sake. It takes its name from the fourth and final addition: when the moromi (fermentation mash) made by the standard three-stage method (sandan shikomi) is nearing completion, freshly steamed rice is added to it. There are several variations of yodan shikomi, such as "enzyme yodan" (koso yodan), "non-glutinous rice yodan" (uruchi-mai yodan), and "glutinous rice yodan" (mochi-gome yodan). Each approach gives a different final taste and flavor, so sake brewing calls for a wide range of techniques and careful judgment. In this way, yodan shikomi is an important process with many possibilities, and it is widely used as part of the sake brewer's craft.