A neutral distilled spirit added to sake. In the case of premium sake, brewer’s alcohol is added in small quantities to enhance the aroma, taste and texture of sake, not to increase the overall alcohol percentage. In the case of inexpensive futushu or table sake, brewer’s alcohol can be added in larger quantities to increase yields. Brewer’s Alchohol is called Jozo Arukoru in Japanese.« Back to Glossary Index
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