Sandan-jikomi
三段仕込み
Définition
The three-stage addition process for building the main moromi mash, spread over four days with a rest day. Each addition doubles the mash volume with steamed rice, koji, and water, gradually diluting the yeast starter's protective acidity.
En profondeur
The three stages are: hatsuzoe (first addition, day 1), nakazoe (middle addition, day 3), and tomezoe (final addition, day 4). Day 2, called odori (dancing), is a rest day allowing yeast to multiply before the next dilution. This careful stepwise approach prevents contamination by maintaining sufficient acidity and yeast concentration at each stage. If all ingredients were added at once, the yeast would be overwhelmed and wild bacteria could dominate. The sandan-jikomi method has been the standard since the Edo period.
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