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増醸酒

zōjōshu; sake with added distilled alcohol; sweeteners; flavorings; etc

醸造酒

brewage; liquor

吟醸酒

type of 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%

本醸造酒

sake brewed without addition of saccharides and no more than 120 litres of seed alcohol per tonne

純米吟醸酒

ginjo sake with no added alcohol; ginjō sake with no added alcohol; junmai ginjō sake

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