What can be used to manage the texture and final sweetness of a sake, offsetting dilution from jōzō alcohol?

The use of the fourth addition in sake brewing is a method employed to manage both the texture and the final sweetness of the sake. During the fermentation process, brewers can add more fermentable elements late in the process which can help balance the flavors and structure of the sake. This fourth addition often involves adding more rice, koji, or even a sugar source to enhance these characteristics.

By offsetting dilution caused by the addition of jōzō alcohol—typically added to increase the overall alcoholic strength—this method allows for greater control over the final sensory profile of the sake. As a result, the sake can achieve a desired richness and sweetness that might otherwise be lacking post-dilution.

The other choices do not serve the same purpose: initial fermentation sugars are always present from the outset and do not specifically address the management of texture post-dilution. The water used in dilution serves primarily to adjust alcohol content and not the flavor or texture. Lastly, yeast nutrients are crucial for fermentation but do not directly impact the sake’s sweetness or texture in the way that the fourth addition does.