Ash-holding sake - Akumochizake

Japanese: 灰持酒 - あくもちざけ

<br /> This type of sake is made in Kumamoto, Kagoshima, Shimane, etc., and is made by making a mash using the same method as sake, adding wood ash, and then squeezing it. The alkaline nature of the ash neutralizes the acidity, improving its shelf life. It is reddish-brown in color and has a strong sweetness. Regular sake is called "himochizake" (fire-held sake ) because its shelf life is improved by pasteurization, but this sake is a counterpoint to this. It is used as a New Year's toso ( a New Year's drink) and as a celebratory sake for special occasions, and is also used as an essential seasoning for local cuisine. ◇In Kumamoto, it is called "akazake," in Kagoshima it is called " jizake/jishu ," and in Shimane it is called " jidenshu ."

Source: Kodansha Drink Dictionary Information

Japanese:

熊本、鹿児島、島根などでつくられる酒で、日本酒と同様の製法でもろみをつくり、木灰を添加してから搾るもの。灰のアルカリ性で酸味が中和され、保存性が高まる。赤褐色で甘みが強い。一般的な日本酒は火入れにより保存性を高めることから「火持酒(ひもちざけ)」と呼ばれたが、これに対していった。正月の屠蘇(とそ)、慶事の祝い酒とするほか、当地の郷土料理に欠かせない調味料としても用いる。◇熊本では「赤酒(あかざけ)」、鹿児島では「地酒(じざけ／じしゅ)」、島根では「地伝酒(じでんしゅ)」という。

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