醸

brewing

brewing

ginjō sake

to create (an atmosphere, feeling, etc.)

pure brew (e.g. sake, soy sauce)

home-brewed

zymurgy

to cause controversy

trust building

brewing industry

brewer

fermented seasoning (e.g. mirin, cooking sake, miso)

brewery

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

confidence-building measures

zōjōshu

distilled alcohol (esp. that used in some sakes and liqueurs)

winemaking

beer brewing

brewage

top-quality sake brewed from rice grains milled to 50% of weight or less

leaven

fast brewing (of sake, miso, etc.)

ginjō sake with no added alcohol

brewed vinegar

famous winery

sweet sake

ginjō sake

to brew (sake, etc.)

brewing