What is the three-stage addition process used in sake brewing known as?

The three-stage addition process in sake brewing is known as Sandan Shikomi. This method involves the gradual addition of koji, water, and yeast at three different stages during fermentation, which allows for more controlled and balanced fermentation. By adding ingredients in stages rather than all at once, brewers can optimize the fermentation process, ensuring that the yeast has sufficient nutrients and a stable environment to thrive, resulting in more complex flavors and aromas in the final sake product.

This process is crucial for developing the intended characteristics of sake, as it helps manage the growth of yeast and keeps the fermentation temperature stable. In contrast, the other terms do not refer to this specific process. Roka, for instance, generally refers to polishing of rice, Ori-biki pertains to the pressing stage to separate sake from the solids, and Shibori is the term for filtering and squeezing the sake from the koji and yeast sediment after fermentation is complete. Thus, Sandan Shikomi is the correct terminology associated with the three-stage addition process in sake brewing.