Sanbai zojo (triple-volume brewing)

Sanbai zojo (literally "triple-volume brewing") is a type of sake production method. Under standard sake production practice, the raw materials are rice, rice koji, and water. In this method, brewer's alcohol, sugars, acids, and similar ingredients are added to them, making it possible to produce roughly three times as much sake as the amount of rice used. Because ingredients are added to increase output, this method differs from junmai sake: it does not emphasize wooden-tub brewing or natural fermentation, and it allows efficient mass production. Sake made by sanbai zojo is generally easy to drink and is sold on the market as a cost-effective product, although its flavor and aroma may differ from those of junmai sake. For this reason, there is enjoyment in choosing according to your own taste and how you like to drink it.