Brewer's alcohol (Jozo alcohol)

Brewer's alcohol (jozo alcohol) is a type of alcohol used in sake production. It is a high-proof, neutral-tasting, odorless alcohol obtained by fermenting and distilling starches such as rice, sweet potato, and corn, or sugar-containing materials such as sugarcane. Under the rules for making Japanese sake (seishu), synthetic alcohol is prohibited, so all alcohol used is of natural origin. Brewer's alcohol is added in a suitable amount to the moromi (fermentation mash) to adjust the flavor and aroma of the sake. This can bring out a more brilliant aroma and give the sake a lighter, crisper drinking character. In the Edo period, brewer's alcohol was added to prevent seishu from spoiling. During the shortages of the postwar years, it also came to be used to increase volume. Today it is used to give the sake a clean, refined profile and to make the ginjo aroma stand out.