This is about the Yashiori preparation！
Yashiori brewing: the difference between sake and kijoshu The method of brewing sake with sake is described in the Engishiki (905-927), but research showed that sake could not be brewed as it is, so the Brewing Research Institute built up the know-how to control the concentration and alcohol content, resulting in the production of kijoshu.
Kokki’s Yashiori is the only process in the country that has been arrived at through trial and error using a different approach.
The major difference between this method and the Kijo sake method is that the concentration is not adjusted and repeated many times.
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