What happens to sugar levels when using the Kijoshu approach?

In the Kijoshu approach, sugar levels remain high due to less fermentation. Kijoshu is a unique sake brewing method where sake is made by adding a higher ratio of sake to the fermentation mash, often using sweet sake as the base. This technique significantly reduces the amount of koji mold needed, leading to lower fermentation activity. As a result, not all the sugars from the rice are converted into alcohol, which keeps the sugar levels elevated, giving Kijoshu its characteristic sweetness and rich flavor profile. This method ultimately results in a sake that is sweeter and has a more pronounced umami taste compared to traditional fermentation processes where sugars are usually fully fermented.