Why does a brewer manage the dilution caused by additions of jōzō-alcohol and water?

The correct understanding of why a brewer manages the dilution caused by additions of jōzō-alcohol and water is linked to the balance of sweetness in the sake. Adding jōzō-alcohol and water during the brewing process can influence the perceived sweetness and overall flavor profile of the finished product. By carefully adjusting these additions, a brewer can achieve the desired level of sweetness, which is crucial for the sake's overall harmony and enjoyment.

In the context of sake production, the balance between sweetness and acidity is essential to create a well-rounded beverage. Too much dilution with water, for example, may lead to a lack of flavor intensity, while insufficient dilution could result in an overly concentrated sweetness that may not be appealing. Therefore, managing dilution is key to ensuring that the final product is balanced, where sweetness complements other flavor components rather than overwhelms them.

This process does indirectly affect other aspects like fermentation speed, flavor, and alcohol content, but the primary focus of managing dilution revolves around achieving the right sweetness balance in the sake.