Tokutei Meishō-shu

【English】
Special Designation Sake(s)

Ginjo-shu, junmai-shu, and honjozo-shu are called Special Designation Sakes. Only seishu meeting the requirements of the Standard for Seishu Production, Quality and Labeling can be so labeled. These include the rice polishing ratio of the white rice, the ratio of the koji-mai to the total white rice used (it must be more than 15%), and the quantity of brewer’s alcohol used (less than 10% of the weight of the white rice). The chart below shows the various kinds.

Designation Raw Materials Rice-polishing ratio Requirements for flavour, aroma, etc
Category Ginjo-shu junmai daiginjo-shu rice, kome-koji, water 50% or less flavour and aroma particular to ginjo zukuri: particularly good colour and clarity
daiginjo-shu rice, kome-koji, brewer’s alcohol, water
junmai ginjo-shu rice, kome-koji, water 60% or less flavour and aroma particular to ginjo zukuri:

good colour and clarity
ginjo-shu rice, kome-koji, brewer’s alcohol, water
Junmai-shu tokubetsu junmai-shu rice, kome-koji, water 60% or less or special production method (indicated on label) aroma, flavour and colour and clarity particularly good
junmai-shu rice, kome-koji, water aroma, flavour and colour and clarity good
Honjozo-shu tokubetsu honjozo rice, kome-koji, brewer’s alcohol, water 60% or less or special production method (indicated on label) aroma, flavour and colour and clarity particularly good
honjozo rice, kome-koji, brewer’s alcohol, water 70% or less aroma, flavour and colour and clarity good