This reformed sake using this type of yondan-jikomi has bad taste and its quality and aroma disappear quickly because it adds undissolved matter to immature mash.
このような四段仕込みを行なうと、未熟な醪にさらに未分化な成分を加えるために、製成酒は味の日本酒味が悪く、劣化もしやすくなり、早くから日本酒香りを発しやすい