Sandan-jikomi (Three-stage preparation)
Japanese: 三段仕込み（さんだんじこみ）
Preparing sake mash in three stages to gently acclimate microorganisms.
The sake brewing method of adding koji, steamed rice, and water to the yeast starter in three additions over three days: hatsuzoe, nakazoe, and tomezoe, gradually increasing volume.
Adding all at once dilutes yeast density sharply, allowing contaminants to dominate. Gradual increase lets yeast adapt to changing conditions while maintaining dominance. A delicate technique that cares for microorganisms. This method adapts to miso too, adding koji in stages to increase flavor complexity. A technique rooted in understanding microbial ecology — a crystallization of ancestral wisdom.