Deacidifier (josanzai)

A deacidifier (josanzai) is an additive used in the sake-making process to adjust acidity. It helps improve the taste and drinkability of the sake and maintain the quality of the final product. Permitted deacidifiers include ammonia, sodium carbonate, baking soda (sodium bicarbonate), potassium carbonate, and calcium carbonate. These substances reduce the sourness of sake while helping to balance it with other flavors. However, their use is regulated and excessive use is prohibited, so appropriate adjustment is required.