Mushimai Yodan (steamed-rice fourth addition)

Mushimai yodan is a sake production method in which steamed rice is taken out of the koshiki (traditional steaming vessel) and added directly to the moromi (fermentation mash), either while still hot or after the araiki (initial heat) has been released. The method is carried out as part of yodan shikomi (four-stage mashing) and has been used mainly as a technique for bringing out the flavor of the rice. Today, however, it is rarely used in most sake brewing operations. As part of traditional brewing technique, it has played an important role in the history of sake making.