Kumidashi yodan (fourth-stage addition using a portion of drawn-off mash)

Kumidashi yodan (also pronounced kumidashi yondan) is one method of yodan shikomi, the fourth-stage addition used in sake production. In this method, part of the moromi (fermentation mash) is taken from the main tank and transferred to a smaller side tank, where steamed rice is added. Saccharification is then encouraged for two to three days. Finally, the mash in which saccharification has advanced is returned to the main tank, and fermentation continues. The method has the advantage of allowing more precise control of the pressing process and fermentation management, but it is rarely practiced today. It is found mainly at sake breweries that place importance on traditional methods.