The words “特別本醸造 (tokubetsu honjozo)” on a sake label show that a small amount of brewer’s alcohol (jozo alcohol, 醸造アルコール) has been added, 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 honjozo-shu
| Item | Condition |
|---|---|
| Ingredients | Rice, rice koji (kome koji, 米麹), brewer’s alcohol |
| 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 amount of brewer’s alcohol that can be added is limited to 10% of the weight of the polished rice used as an ingredient. Brewer’s alcohol is explained on the Honjozo-shu page.
The “special production method” is explained on the label
When a sake is called tokubetsu honjozo-shu because of a special production method, the label is supposed to explain what that method is. 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 |
|---|---|---|
| Honjozo-shu | A small amount is added | At least 30% of the outer rice polished away |
| Tokubetsu honjozo-shu | A small amount is added | At least 40% of the outer rice polished away, or made with a special production method |
| Ginjo-shu | A small amount is added | At least 40% of the outer rice polished away, and made by ginjo brewing |
| Tokubetsu junmai-shu | Not 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 honjozo-shu |
|---|---|
| 原材料名 (ingredients) | 米、米こうじ、醸造アルコール (rice, rice koji, brewer’s alcohol) |
| 精米歩合 (rice polishing ratio) | A figure (when a special production method is used, it may be above 60%) |