What is typically the purpose of the fourth addition in sake brewing?

The purpose of the fourth addition in sake brewing is primarily to balance texture and sweetness in the final product. This addition typically involves the incorporation of a specific amount of koji mold, yeast, and steamed rice during the fermentation process. By this stage, brewers are able to fine-tune the sake's flavor profile more precisely.

Adding this blend allows for a greater control over residual sugar levels, which can impact the perceived sweetness and mouthfeel of the sake. The goal is to achieve a balanced flavor profile that meets the desired style of sake, integrating sweetness and texture harmoniously.

This process exemplifies the careful craftsmanship involved in sake brewing, where each addition serves a specific purpose to enhance the overall quality and character of the sake.