Nakazoe (second addition)

Nakazoe (second addition) refers to the second of the three additions in sake brewing's sandan jikomi (three-stage brewing process). It takes place on the third day after brewing begins. Fresh water is added to the koji and steamed rice used in the previous stage, and the step serves to promote fermentation. It is also called "naka jikomi" (middle addition). It is regarded as a very important step in sake brewing, and it is said to deepen the flavor of the sake.