Tomezoe (final addition in the three-stage brewing process)

Tomezoe (留添え) is the final step of sandan jikomi, the three-stage brewing process used in sake production. In this step, fresh rice, rice koji and water are added to the moromi (fermentation mash) prepared in the earlier stages. It takes place on the fourth day after brewing begins, while the moromi is fermenting actively, and it plays an important role in adjusting the alcohol level and aroma. Tomezoe helps produce sake with a more complex and deeper flavor.