What characterizes Aru-ten-shu?

Aru-ten-shu is characterized by the addition of distilled alcohol during the sake-making process. This practice can enhance the overall flavor profile, increase the shelf life, and adjust the alcoholic content of the final product. By adding alcohol, brewers can bring out more aromatic compounds, contributing to a richer and more complex taste.

This type of sake contrasts with junmai, which is strictly made using only rice, water, yeast, and koji, without any added alcohol. While unfiltered sake and barrel-aged sake are distinct categories, they do not define Aru-ten-shu, which specifically refers to the sake that has had distilled alcohol added. Understanding these distinctions is crucial for appreciating the variety within sake and recognizing how different production methods influence flavor and quality.