Alcohol-added sake
アルコール添加清酒あるこーるてんかせいしゅAlcohol-added sake (arukoru tenka seishu) refers to sake made by adding alcohol to the moromi (fermentation mash) before pressing. The practice was permitted from the 1943 (Showa 18) brewing year in response to the shortage of rice for brewing after World War II. Today, alcohol is added mainly to make the aroma and flavor of the sake lighter and to reduce production costs. This process allows a wider range of flavor profiles, resulting in sake that many consumers can enjoy.