Josan (acid reduction)

Josan (acid reduction) refers to the techniques and processes used during sake production to lower the acidity of the finished sake. Because acidity has a large influence on the flavor and taste of sake, josan may be carried out, particularly when the sourness is too strong. In general, it is achieved through measures such as the selection of yeast and the adjustment of brewing conditions, with the aim of producing a sake that is smooth and well balanced in taste. Josan is therefore regarded as an important factor in improving the quality of sake.