Alcohol addition

Alcohol addition refers to a production method in which alcohol is added to the fermentation mash (moromi) before pressing (joso). Against the backdrop of a shortage of raw rice linked to the Second World War, this technique has been permitted since the 1943 (Showa 18) brewing year. It was first introduced as a way to make up for the lack of rice, but today it is used to give sake a lighter aroma and flavor and to reduce production costs. Alcohol addition allows brewers to adjust the balance of flavor and drinkability, and it has given rise to sake in a wide range of styles.