Sanzoshu (triple-volume sake)

Sanzoshu is a type of Japanese sake devised during the rice shortage that followed World War II. It takes its name, "sanzo" (literally "triple increase"), from the fact that water and brewer's alcohol are added to the original moromi (fermentation mash) to increase its volume. Specifically, these ingredients are added to the pressed sake, which increases the volume to roughly three times the original. To make up for the diluted flavor, ingredients such as glucose, starch syrup (mizuame), lactic acid, and succinic acid are used. For this reason, sanzoshu differs from true seishu (refined sake), and its flavor and body are said to change easily. It is generally also called simply "zojoshu" (増醸酒, "volume-increased sake").