アル添について
Jozo alcohol are added to any sake for following reason
・stop the fermentation
・to ensure desireble conponents to be extracted, and to get into sake →Increase aromas
・undesireble conponents to stay behind→lighter palate profile

For premium sake, 10% of addition is allowed except for Junmai.
For Futsu-shu 50% is allowed. Also sweetness, acidity and umami are allowed to add.

This process is not categorised as 'fortified' since water is added after the filteration.
 
四段
To control(increase) the level of sweetness Forth addition (mixture of water, rice, koji=dissolved sugar) is added to Aruten sake.

上槽
Filteration is to separate and remove the solid part.
・Yabuta shibori(assakuki) 
 This can extract large volume of liquid very rapidly.
 By decreasing the air pressure also possible to produce high quality sake. 
  Good at minimising oxidation.
・Funa shibori
  Traditional way.
 Limited use for some premium sake.
 Danger of oxidation.
・Funkuro shibori.
 No pressure added, relying only to gravity.
 Sake is collected to Tobin, 18L bottle.
 The usage is limited to super premium sake for competition.
 Danger of oxidation.
・Centrifuge separator
 Minimal oxidation risk.
 Only used for limited number of breweries.

あらばしり…Free run liquid, contains some carbon dioxide, extreme freshness
中どり…Highest quality sake, with silkiest texture and purest aromas. called To-bin gakoi for shizuku shibori
責め…Rough texture and less aromatic freshness

酒粕
Kasu buai defers depending on the way of filteration and how it is made.
Daiginjo has 40-60% of kasu buai, Futsu-shu will be around 30%.