While dangake (to have the fermenting mix of 'steamed rice, koji [rice cultivated with a mold, usually aspergillus oryzae] and water' added with more steamed rice, koji and water in batches) is usually conducted three times (i.e. adding rice, koji and water mix in three batches) in the current sake brewing process, it is said that Nara-ryu involved dangake of four to five times.
段掛けは通常三回であるが、奈良流では四回から五回おこなったという。