What is Brewing Alcohol?

Some people may have noticed the term “brewing alcohol” on sake labels. Sake can be divided into two main types: “junmai sake,” made with only rice, rice koji, and water, and other sake that includes the addition of brewing alcohol. This section explains what brewing alcohol is and its role and effects in sake production.

1.Definition and Origins of Brewing Alcohol

Brewing alcohol is an alcohol distilled from sources like sugarcane molasses, corn, or sweet potatoes. The National Tax Agency defines it as “alcohol obtained by fermenting starchy or sugary substances and then distilling them.” Typically concentrated to around 95% alcohol content, brewing alcohol is nearly odorless and tasteless, with minimal flavor from the original ingredients. It is primarily produced by large alcohol manufacturers, who sell it to sake breweries, although some breweries have recently begun producing their own brewing alcohol.

2.Reasons for Adding Brewing Alcohol

Some might wonder if there is any need to add brewing alcohol to sake. However, there are several benefits to doing so.

Creates a Crisp, Clean Taste

Since brewing alcohol is odorless and tasteless, it lightens the unique umami of sake, giving it a cleaner, more refined taste. This is especially important in sake varieties like honjozo and ginjo, which aim for an easy-to-drink, clear flavor. Adding brewing alcohol makes the sake smoother and more versatile with a wide range of dishes, increasing its popularity as a drink to enjoy with meals.

Enhances Aroma

Aroma components created by yeast dissolve more easily in alcohol than in water. By adding brewing alcohol, the sake’s fragrance becomes more prominent, allowing the lively aromas of ginjo sake and daiginjo sake, such as fruity and rich scents, to stand out. Brewing alcohol plays an important role in accentuating these floral aromas.

Maintains Stable Quality

Brewing alcohol also helps preserve sake by inhibiting bacterial growth through the increased alcohol content, making it suitable for sake that requires longer shelf life. The practice of adding distilled alcohol dates back to the Edo period, when shochu was added to prevent bacterial growth, known as the “Hashira-Shochu (pillar shochu)” technique. This method, aimed at preventing spoilage, evolved into the practice of adding brewing alcohol in modern sake production.

3.Timing of Adding Brewing Alcohol

Brewing alcohol is added just before the pressing stage, called joso, when the fermenting mash (moromi) is pressed to separate the liquid from the solids. Adding alcohol after pressing is prohibited by tax law. Each brewery has its own know-how regarding the timing and amount of brewing alcohol added, contributing to the distinct character of each sake.

4.Types of Sake Containing Brewing Alcohol

Sake that contains brewing alcohol is categorized by polishing ratio and production method. Below are some representative types and their characteristics.

Ginjo and Daiginjo Sake

Ginjo and daiginjo sakes are made with added brewing alcohol, featuring a refined aroma and clear taste. These sakes have a polishing ratio of 60% or less for ginjo and 50% or less for daiginjo, which reduces off-flavors and produces a clean taste. The fruity aroma, known as ginjo-ka, is enhanced by the addition of alcohol, making these sakes a popular choice for special occasions.

Honjozo Sake

Honjozo sake is made with rice polished to 70% or less and the addition of brewing alcohol, resulting in a crisp, refreshing taste. It is often available at an affordable price. Sake made with a polishing ratio of 60% or less or with special production methods is known as “tokubetsu honjozo,” indicating a higher quality.

Futsu-shu (Table Sake)

Sake that does not fall into ginjo, honjozo, or junmai categories is generally called “futsu-shu” or table sake. Brewing alcohol is often added to futsu-shu, giving it a light and easy-to-drink profile. Designed for everyday enjoyment, futsu-shu is affordable and accessible.

5.Misconceptions about Brewing Alcohol

There is a common misconception that brewing alcohol is harmful to health. This negative perception stems from post-war Japan, when “sanzo-shu” (triple-increased sake) was produced by adding brewing alcohol, sweeteners, and acidifiers to stretch the supply during rice shortages. The prevalence of this style at the time contributed to the negative image of brewing alcohol. However, current tax laws prohibit the production of sanzo-shu, and today’s brewing alcohol is highly pure and safe, posing no health risks.

6.Brewing Alcohol and the Unique Character of Sake

Adding brewing alcohol is not merely a way to increase volume; it plays an essential role in shaping the flavor and aroma of sake, contributing to its unique characteristics. For example, brewing alcohol can enhance the fruity aroma of ginjo sake or create a lighter, clearer mouthfeel. Each brewery uses brewing alcohol to express its distinctive flavors and aromas.

In fact, many award-winning sakes at the “National New Sake Competition” are ginjo or daiginjo sakes that include brewing alcohol, demonstrating that this practice enhances the quality of sake. Brewing alcohol has thus become an essential technique for improving sake quality.

7.Conclusion

Brewing alcohol is a vital ingredient in sake production, used to enhance clarity, aroma, and stability. The addition of alcohol offers benefits such as improved preservation and accentuated fragrance, enriching the appeal of sake. Sake with added brewing alcohol, like ginjo and honjozo, each provide a unique and enjoyable experience.

While sake can be divided into junmai (without brewing alcohol) and sake with added brewing alcohol, both types possess distinct qualities. By understanding these differences, one can more deeply appreciate the diverse world of Japanese sake.