Kanmi kajitsushu (sweetened fruit wine)

Kanmi kajitsushu (sweetened fruit wine) is a type of fruit wine that places particular emphasis on sweetness. According to the definition in Japan's Liquor Tax Act, sweetened fruit wine derives from products made by fermenting fruit and water, or from those to which sugars are added during fermentation. Specifically, an alcoholic beverage that meets any one of the following conditions is classified as sweetened fruit wine. 1. The alcohol content is 15% or higher. 2. Sugars other than sucrose, glucose, and fructose have been added. 3. The proportion of added alcohol, such as brandy, exceeds 10%. 4. Coloring has been added. For this reason, sweetened fruit wine has a pronounced sweetness and is characterized by its substantial body and rich flavor. Conversely, if the alcohol content is low or few additives are used, the beverage is classified as ordinary fruit wine. Champagne and wine coolers, which are made by mixing fruit juice into wine, fall under fruit wine, whereas sweetened fruit wine, as its name suggests, is a category of alcoholic beverage in which sweetness is the main characteristic.