Kajitsushurui (fruit-based alcoholic beverages)

Kajitsushurui (果実酒類, "fruit-based alcoholic beverages") is a category of alcoholic beverages made from fruit and produced by fermentation. Under Japan's Liquor Tax Act, this category is divided mainly into two types. The first is "kajitsushu" (fruit wine), made by fermenting fruit, or fruit and water. The second is "kanmi kajitsushu" (sweetened fruit wine), made by adding sugars, brandy, flavorings, coloring agents, and the like to the fruit wine described above. In practical terms, fruit wine can be thought of as a beverage that simply brings out the flavor of the fruit, while sweetened fruit wine emphasizes sweetness and is made to be easy to drink. A beverage with an alcohol content of 15 percent or higher, or one to which certain sugars have been added, is classified as sweetened fruit wine, and offers a fuller body and richer flavor. In addition, beverages made by steeping plants to extract their components, or by adding medicinal agents, are also classified as sweetened fruit wine. Wine coolers, made by adding fruit juice or similar ingredients to champagne or wine, are also included in the fruit-based alcoholic beverages category. In this way, kajitsushurui encompasses a wide range of production methods and flavors, and is a type of alcoholic beverage enjoyed on many different occasions.