zōjōshu; sake with added alcohol and flavorings
A category of sake produced by adding distilled alcohol, sugars, acidulants, and sometimes flavorings to the fermenting mash, increasing yield and adjusting taste. Often contrasted with pure rice sake (純米酒).
Zōjōshu often has a lighter, cleaner taste compared to junmai-shu.
This zōjōshu has brewer's alcohol and sugars added.
本醸造酒 also adds a small amount of distilled alcohol, but unlike 増醸酒, it does not typically include sweeteners or flavorings beyond that.
From 増 (increase) + 醸 (brew) + 酒 (sake), referring to sake whose volume is increased through the addition of alcohol and other ingredients during brewing.