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Table 1 The labeling standard of sake by production quality. Tax Agency decides the sake categories in Japan as below. Sake is at first categorized into specially designated sake and non-premium sake. Specially designated sake is then categorized into pure-rice sake type and honjōzō-shu kei. These categories are based on the ingredients such as edible ethanol. Furthermore, both pure-rice sake type and honjōzō-shu kei are classified by rice-polishing ratio. Rice polishing reduces the coarse flavors related to the acids [1]

From: Will organic sake intoxicate consumers? Procurements of rice as bottlenecks and comparative procurement strategies by four brewers in Japan

  1. Translated from [3]