The words “特別純米 (tokubetsu junmai)” on a sake label show that the sake was made only from rice, rice koji (kome koji, 米麹) and water, and that at least 40% of the outer part of the rice was polished away or a special production method was used. It is one of the special designations (tokutei meisho, 特定名称) set by national standards. The special designations as a whole are explained on the Types of sake page.
Conditions for tokubetsu junmai-shu
| Item | Condition |
|---|---|
| Ingredients | Rice, rice koji (no brewer’s alcohol added) |
| Rice polishing and brewing method | At least 40% of the outer rice polished away (rice polishing ratio of 60% or less), or made with a special production method |
| Rice used for the rice koji | At least 15% of the weight of the rice used as an ingredient |
| Aroma and taste | Especially good aroma, taste, color and luster |
The “special production method” is explained on the label
When a sake is called tokubetsu junmai-shu because of a special production method, the label is supposed to explain what that method is. The standards do not list which methods qualify. Please check the label of the bottle for the explanation of that product.
How it differs from similar names
| Name | Brewer’s alcohol | Rice polishing and brewing method |
|---|---|---|
| Junmai-shu | Not added | No requirement |
| Tokubetsu junmai-shu | Not added | At least 40% of the outer rice polished away, or made with a special production method |
| Junmai ginjo-shu | Not added | At least 40% of the outer rice polished away, and made by ginjo brewing |
| Tokubetsu honjozo-shu | A small amount is added | At least 40% of the outer rice polished away, or made with a special production method |
Telling them apart on the label
| Label entry | For tokubetsu junmai-shu |
|---|---|
| 原材料名 (ingredients) | 米、米こうじ (rice, rice koji) |
| 精米歩合 (rice polishing ratio) | A figure (when a special production method is used, it may be above 60%) |