How to Read Sake Bottle Labels

Product Name

"Seishu (清酒)", meaning "clear alcoholic beverage" or "nihonshu (日本酒)" meaning "Japanese alcoholic beverage" states that this bottle contains Japanese sake.
Producer’s Name and Address

The name and address of the producer.
Net Content

The net content shows how much sake is in the bottle by volume. Generally, the most commonly used bottles are the 720ml and the 1800ml. However, smaller sizes are also available, such as 300ml bottles and 180ml sake.
Alcohol Content

The alcohol content is the percentage of alcohol by volume. As a matter of fact, the alcohol content in sake is usually slightly higher than wine, around 15%.
Ingredients

The ingredients used in making sake are rice (米), koji (米麹) as well as neutral spirits called "jozo-alcohol (醸造アルコール)". It is important to note that legally, only these 3 ingredients are allowed in order for the end product to be called specially designated sake. Also, junmai-type sake is made without jozo-alcohol. In addition, in Japan, water is not identified as an ingredient, which is why it is not included here. When sugars and acidity regulators are used in sake, these additives must be labeled.
Date of Production

The date of production indicates when the sake was bottled, regardless of the brew date.
Legal Statement on Drinking

The legal drinking age in Japan is 20. Therefore, the law prohibits anyone younger to drink alcoholic beverages. As a result, this statement is the mandatory caution clearly explaining that the law prohibits drinking by minors.

Specially Designated Sake

Specially designated sake indicates the ones made with a special method or ingredients. Therefore, specific requirements have to be fulfilled in order to display one of 8 special designations on a sake bottle label. However, this is optional and it is up to the breweries to put a specific designation on their product that passes the criteria.

Junmai Sake

The only ingredients in junmai sake are rice and koji, and no other additives are allowed. In order to qualify for the following special designations, the product must also have a pleasant flavor and appearance.

Legal Requirements for Junmai Sake

Designation	Ingredients	Rice Milling Rate	Other Features
Junmai	Rice, Koji (≧15%)	ー	Good flavor and appearance*
Tokubetsu Junmai	Rice, Koji (≧15%)	≦60% Or specially processed**	Excellent in flavor and appearance*
Junmai Ginjo	Rice, Koji (≧15%)	≦60%	Characteristic fruity flavor and appearance from low-temperature fermentation with special techniques
Junmai Daiginjo	Rice, Koji (≧15%)	≦50%	Characteristic fruity flavor　and appearance from low-temperature fermentation with special techniques

*Good flavor and appearance: Smooth balanced flavor with a pleasant sweetness and umami of rice. Also, clear and lustrous in appearance.

**Including the use of a special strain of rice or a special brewing technique. This has to be indicated on the label as well.

Non-Junmai Sake

In the production of non-Junmai sake, the ingredients are rice, koji, and jozo alcohol (neutral spirits). However, the amount of jozo alcohol that can be added is restricted. The amount has to be less than 10% of the polished rice in weight. For sake to qualify for a special designation, the product must also have a pleasant flavor and appearance.

Legal Requirements for Non-Jumai Sake

Designation	Ingredients	Rice Milling Rate	Other Features
Ginjo	Rice, Koji (≧15%), Jozo Alcohol (neutral spirits)	≦60%	Characteristic fruity flavor　and appearance from low-temperature fermentation with special techniques
Daiginjo	Rice, Koji (≧15%), Jozo Alcohol (Neutral Spirits)	≦50%	Characteristic fruity flavor and appearance from low-temperature fermentation with special techniques
Honjozo	Rice, Koji (≧15%), Jozo Alcohol (Neutral Spirits)	≦70%	Good flavor and appearance*
Tokubetsu Honjozo	Rice, Koji (≧15%), Jozo Alcohol (Neutral Spirits)	≦60% Or specially processed**	Excellent in flavor and/or appearance*

*Good flavor and appearance: Smooth balanced flavor with a pleasant sweetness and umami of rice. Also, clear and lustrous in appearance.

**Including the use of a special strain of rice or a special brewing technique. This has to be indicated on the label as well.

Geographical Indication

Products that have certain characteristics specific to a region can receive the geographical indication (GI). This includes unique factors in the brewing process or special influence from the natural environment such as the climate and water conditions. The first GI approval of sake was the Hakusan region in 2005. Then in 2015, Japanese sake itself received the GI designation. As of 2020, 5 designated regions exist, including Hakusan, Yamagata, Nadagogo, Harima, and Mie. Therefore, sake brewed in these regions are eligible to apply for the GI designation. However, brewing methods and ingredients have to be in line with the requirements. Once approved, the GI tag can be labeled on the bottle.

Optional
Information

Some sake bottle labels indicate the detailed data of the product, therefore providing the buyer with more insight into the flavor and additional aspects of the sake.

Rice Milling Rate

The rice milling rate shows how much of a rice grain is left after polishing. For example, a polishing rate of 60% results in polishing away 40% of the rice. Therefore, the remaining grain is 60% of the original weight. Sake using highly polished rice tends to be lighter and also smoother in taste. However, this can lead to an increase in the price since it takes more rice to produce the same amount of sake. On the other hand, sake made with rice that is not heavily polished is generally richer in flavor.

Sake Meter Value (SMV)

The Sake Meter Value (SMV), or in Japanese the ‘Nihonshu-do’, indicates the density of sake compared to water. This value generally measures the sugar content and gives insight into how sweet a sake may taste. A low numerical value usually indicates more sugar in the sake, therefore SMV below zero suggests a sweeter taste. On the other hand, SMV above zero tends to be drier in taste.

Acidity

The acidity refers to the acid content in the sake. As such, a high numerical value signals that the sake is more acidic. Acidity in sake balances out the sweetness and gives a body in taste.

Amino Acids Content

The amino acid content refers to how much amino acids are in the sake. Therefore, a high numerical value is a sign that the sake contains more amino acids, resulting in a fuller flavor.

Other Label Information

Shinshu

"Freshly brewed sake". Sake from the current brewing season.
Koshu

"Aged sake". Sake that is usually over a year old and aged on purpose.
Genshu

"Undiluted sake". Sake with a higher alcohol content because of the lack of adjustment with water.
Tezukuri

"Handmade sake". Sake made using traditional methods.
Namazake

"Unpasteurized sake". Sake that is never pasteurized. Sake is usually pasteurized twice; once after pressing and once at bottling.
Nama-chozo-shu

"Stored unpasteurized sake". Sake that is stored unpasteurized, then pasteurized at bottling.
Namazume

"Bottled unpasteurized sake". Sake that is pasteurized once after pressing, but not at bottling.
Kijoshu

Sweet sake made with a combination of water and previously brewed sake.
Ki-ippon

Junmai sake that is brewed at the same brewery throughout the process.
Taruzake

"Cask sake". Sake with a woody aroma as a result of being stored in a wooden (cedar) cask.
Hiyaoroshi

Newly brewed sake that is aged over the summer. It is pasteurized only once after pressing.
Nigorizake

"Cloudy sake" Sake with a cloudy appearance. It is pressed with coarse mesh, so some solids of the mash are left in the product.

Glossary of Terms on Sake Bottle Labels

Basic How to Read Sake Bottle Labels

Legally Required Information on Sake Bottle Labels in Japan

Special Designation

Geographical Indication

Optional Analytical Items

Other Label Items

Legally Required Information on Sake Bottle Labels in Japan

Specially Designated Sake