Indication Flashcards
What is Seishu (清酒)?
Seishu (legally defined sake) must satisfy three conditions:
- Use rice and rice koji
- Be filtered (pressed)
- Contain less than 22% alcohol by volume
Seishu is a specific classification of sake under Japanese law.
What is the difference between ‘Sake’ and ‘Seishu’?
Sake: A general/common name
Seishu: A legal term defined by the Liquor Tax Act
The term ‘sake’ is often used broadly, while ‘Seishu’ has specific legal implications.
What types of sake are classified as ‘Specially Designated Sake’?
Jummai-shu
Tokubetsu Jummai-shu
Jummai Ginjo-shu
Jummai Daiginjo-shu
Honjozo-shu
Tokubetsu Honjozo-shu
Ginjo-shu
Daiginjo-shu
Specially Designated Sake categories reflect higher quality and specific production criteria.
What are the basic requirements for Specially Designated Sake?
Must meet material requirements (rice, koji)
Must meet rice-polishing rate standards
Koji rice must account for 15% or more
Must use third-grade or higher rice (according to the Agricultural Products Inspection Act)
These requirements ensure the quality and authenticity of Specially Designated Sake.
What is sake called if it doesn’t meet the Specially Designated Sake standards?
Standard sake (futsu-shu)
Futsu-shu is the most common type of sake, lacking the specific quality designations of Specially Designated Sake.
What are the required label indications for sake?
Names of ingredients
Manufacturing date (bottling year and month, or year/month/day)
Storage or drinking notes
Name of the country of origin
Indication if foreign-produced sake is used
Name or title of the manufacturer
Address of the manufacturing site (code representation allowed)
Capacity of the container
Indication of seishu or sake
Alcohol content
Warning to prevent underage drinking
These labeling requirements ensure transparency and safety for consumers.
What are optional (arbitrary) indications allowed on sake labels?
Name of rice (for sake making) if usage exceeds 50%
Name of the production area
Storage years
Genshu (undiluted sake)
Nama-zake (unpasteurized sake)
Namachozo-shu (pasteurized after storage)
Ki-ippon (single brewery product)
Tarusake (cask-matured sake)
Terms suggesting superior quality (‘extraordinary,’ ‘superb,’ ‘high quality’)
Descriptions of received awards
These optional labels can enhance the marketing and appeal of the sake.
What does the manufacturing date refer to?
The date when the sake was bottled (year and month or full date)
The manufacturing date is crucial for understanding the freshness and quality of the sake.
Under what condition can the name of the rice variety be labeled?
When the usage of that rice variety exceeds 50%, and the usage percentage must also be indicated.
This labeling helps consumers know the primary rice used in the sake production.
