醸 - brew, cause

brewing; fermenting

brewing

brewing industry

brewer

to create (an atmosphere, feeling, etc.); to produce; to engender

brewery; distillery

trust building; confidence building

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

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

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

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