GG5: 醸造アルコール distilled alcohol; 〔酒製造工程で加えられた〕 distilled alcohol added to sake.

Fiddling a bit.

@@ -11,0 +12 @@
+<gloss>distilled alcohol (esp. that used in some sakes and liqueurs)</gloss>
@@ -13,2 +14 @@
-<gloss>jozo alcohol</gloss>
-<gloss g_type="expl">type of distilled alcohol used in some sakes and liqueurs</gloss>
+<gloss>jōzō alcohol</gloss>

Example: wikipedia uses "brewer's alcohol"
https://en.wikipedia.org/wiki/Sake
Tokutei meishō-shu refers to premium sake distinguished by the degree to which the rice has been polished and the added percentage of brewer's alcohol or the absence of such additives. 

Commonly used. Google:
"brewer's alcohol" "sake"
"jozo alchohol" "sake"

National Research Institute of Brewing:
https://www.nrib.go.jp/English/sake/esakefaq02.html#04
What is Jozo-alcohol?
Jozo-alcohol is alcohol added in the process of sake making, and in making other liqueurs, such as Umeshu. Jozo-alcohol is made by fermenting...

SAKE 101: Brewer’s Alcohol (Jozo Alcohol)
https://en.sake-times.com/learn/sake-101-brewers-alcohol-jozo-alcohol
Chemically speaking, brewer’s alcohol, or “jozo alcohol” in the industry, is ethanol. It is typically made by distilling crude alcohol derived from fermented sugars or corn to around 95% purity.

https://sakeist.com/dictionary.html#40
Jozo alcohol must be distilled from an alcoholic beverage fermented from raw materials of agricultural origin. The alcohol is distilled like voka to over 95% abv to remove all flavour, before being sold to breweries. And it is stored by the breweries at 30-40% abv to reduce the risk of fire. The main purposes of adding jozo alcohol to fermented moromi are; ・to increase the expression of aromas, especially for ginjo sakes. ・lighter palate of sugar, acidity, umami and body, as well as crisper finish, called kire.

Checked a bottle of sake in the fridge, 醸造アルコール is an ingredient. This is not generic "distilled alcohol", it is a specifically regulated kind of distilled alcohol.

Been reading about sake, the term "brewer's alcohol" appears often, including wikipedia(first ref). As much as I'm not fond of it, "jozo alcohol" is also used commonly online (jōzō, with diacritics, is exceedingly rare).

While in the end ethanol = ethanol, this does appear to be a particular kind. So 醸造アルコール->"Distilled Alcohol" would be a one-way gloss. (note: reverso entries on "distilled alcohol" are *all* about sake production).

"distilled alcohol" is a common gloss, but I feel like a competent translator could still pluck it out of the [expl] if they find it more accessible.

@@ -12 +12,3 @@
-<gloss>distilled alcohol (sometimes added in the production of sake)</gloss>
+<gloss>brewer's alcohol</gloss>
+<gloss>jozo alcohol</gloss>
+<gloss g_type="expl">type of distilled alcohol used in some sakes and liqueurs</gloss>

GG5
.
Example:
一方、醸造アルコール（95%アルコール）を添加すると、純米酒とはいえなくなります。た
だ、精米歩合を低くしたのであれば、「純米」という言葉を取り去って、吟醸酒や大吟醸
酒と名乗ることができます。