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)
sake brewed without addition of saccharides and no more than 120 litres of seed alcohol per tonne
distilled alcohol (sometimes added in the production of sake)
ginjō sake with no added alcohol
trust building; confidence building
confidence-building measures; CBM
fermented seasoning (e.g. mirin, cooking sake, miso)
zōjōshu; sake with added distilled alcohol, sweeteners, flavorings, etc.
famous winery; famous brewery