Sandan shikomi (three-stage mash preparation)

Sandan shikomi (three-stage mash preparation) is a method of preparing moromi (fermentation mash) used in sake brewing. Rather than adding all the ingredients at once, the brewer adds them in three successive stages. This controls the activity of the yeast and reduces the risk of contamination by unwanted microbes. In practice, the shubo (yeast starter) is first placed in the tank, and koji, steamed rice, and water are then added in three separate batches. The first addition is called hatsuzoe. Here, twice the amount of koji and steamed rice relative to the shubo is added, supplying about 14% of the total. The second day is a rest day known as odori (literally "dance"), during which the yeast multiplies. On the third day comes nakazoe (the middle addition), when a further 28% is added. On the fourth and final day comes tomezoe (the final addition), when the remaining approximately 50% of the total is added. The benefit of sandan shikomi is that it increases the yeast count and acidity gradually, creating a yeast environment suited to producing better sake. It also encourages the production of lactic acid and helps prevent contamination by unwanted microbes, which improves the quality of the finished sake. In this way, sandan shikomi is an important technique for brewing sake with a rich, deep flavor through precise, carefully managed brewing work.