醸造(じょうぞう)

じょうぞう
noun, verb-suru
brewing; fermentation
1. brewing; fermentation
The process of producing alcoholic beverages (sake, beer, wine) or fermented foods (soy sauce, miso, vinegar) through controlled fermentation.
この蔵(くら)では日本酒(にほんしゅ)を醸造(じょうぞう)している。
This brewery produces sake.
ビールの醸造(じょうぞう)工程(こうてい)を見学(けんがく)した。
I toured the beer brewing process.
醸造(じょうぞう)技術(ぎじゅつ)は何百年(なんびゃくねん)もかけて磨(みが)かれてきた。
Brewing techniques have been refined over hundreds of years.

A compound of 醸(じょう) (to brew, to ferment) and 造(ぞう) (to make, to create). Functions as both a noun and a suru-verb.

COMMON COLLOCATIONS:

  • 醸造(じょうぞう)する (to brew, to ferment)
  • 醸造所(じょうぞうしょ) (brewery)
  • 醸造(じょうぞう)技術(ぎじゅつ) (brewing technique)
  • 醸造(じょうぞう)酢(す) (brewed vinegar)
  • 醸造(じょうぞう)酒(しゅ) (brewed alcohol — as opposed to distilled)

Covers a broader range than the English "brewing" since it includes the fermentation of soy sauce (醤油(しょうゆ)), miso (味噌(みそ)), and vinegar (酢(す)) in addition to alcoholic beverages. Japan has a long tradition of 醸造(じょうぞう) culture, with many regional breweries and fermented food producers.

general
Added 2026.3.1 18:35
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