Yokai jisseki (dissolution yield of adjunct ingredients)

Yokai jisseki is an indicator of the increase in volume that results when an auxiliary ingredient used in sanbai zojo (triple-volume brewing), such as glucose, is dissolved in water. It is generally expressed as the number of milliliters of water in which 1 kg of the auxiliary ingredient was dissolved. This value is an important factor in sake brewing, particularly because it affects the adjustment of sweetness and flavor. Understanding yokai jisseki helps in selecting ingredients that contribute to the fermentation process and to better sake quality. It also plays an important role in quality control and in optimizing the production process.