Sanbai Zojoshu (triple-volume sake)

Sanbai Zojoshu (triple-volume sake) is a type of sake devised in response to the rice shortages of the postwar period. In this method, brewing alcohol adjusted to a strength similar to that of ordinary sake is added to a moromi (fermentation mash) made with rice and rice koji. Because this dilutes the flavor of the moromi, additives are used to restore it, including sugars (such as glucose and starch syrup), acidulants (such as lactic acid and succinic acid), and monosodium glutamate. Because this method increased the volume of sake to about three times the original, it was called "Sanbai Zojoshu" and was also known by the abbreviation "Sanzoshu." However, Sanbai Zojoshu no longer exists: with the liquor tax reform of 2006 (Heisei 18), the name was changed to "Nibai Zojoshu" (double-volume sake). Sanbai Zojoshu was generally not shipped as it was, but was blended with other sake to make the finished product. It should not be forgotten that this method arose against the background of the war.