brewing; fermenting; arousing; causing; creating
top-quality sake brewed from rice grains milled to 50% of weight or less
ginjō sake; high-quality sake brewed by low temperature fermentation from white rice milled to 60%
ginjō sake; high-quality sake brewed by low temperature fermentation from white rice milled to 60%
pure brew (e.g. sake, soy sauce)
brewing; fermenting; arousing; causing; creating
sake brewed without addition of saccharides and no more than 120 litres of seed alcohol per tonne
distilled alcohol (esp. that used in some sakes and liqueurs); brewer's alcohol; jōzō alcohol
ginjō sake with no added alcohol; junmai ginjō sake
trust building; confidence building
confidence-building measures; CBM
fermented seasoning (e.g. mirin, cooking sake, miso)
fast brewing (of sake, miso, etc.)
zōjōshu; sake with added distilled alcohol, sweeteners, flavorings, etc.
famous winery; famous brewery