Chomi arukoru (seasoning alcohol)
調味アルコールちょうみあるこーるChomi arukoru (seasoning alcohol) is a blended liquid used in the sake brewing process. It is made by mixing distilled brewing alcohol with water, glucose, rice syrup (mizuame), organic acids (lactic acid, succinic acid, citric acid, and malic acid), and amino acid salts such as monosodium glutamate. It is used mainly in the production of zojoshu (sake made with added alcohol and seasoning to increase volume), where it serves to adjust the flavor of the sake. Chomi arukoru is sometimes abbreviated as "Cho-aru" (調アル), and it is formulated to smooth the flavor of the finished sake and make it easier to drink.