醸 - brew, cause

brewing

brewing; fermenting

zōjōshu; sake with added distilled alcohol, sweeteners, flavorings, etc.

winemaking

zymurgy

to brew (sake, etc.)

confidence-building measures; CBM

distilled alcohol (esp. that used in some sakes and liqueurs); brewer's alcohol; jōzō alcohol

ginjō sake; high-quality sake brewed by low temperature fermentation from white rice milled to 60%

beer brewing

ginjō sake with no added alcohol; junmai ginjō sake

sake brewed without addition of saccharides and no more than 120 litres of seed alcohol per tonne