Liquor Tax Law standardizes ‘tokutei meishu’ (sake with designated names)
into eight categories due to ingredients and processes of production.
This site currently introduces three kinds of sake: ‘junmai dai ginjo’, ‘junmai ginjo’ and ‘junmai shu’.
Among the ‘tokutei meishu,’ sake, the one which is made only from rice, koji and water is called ‘junmaishu.’
Formerly, though it was standardized that ‘junmai shu’ should be made with less than 60% of rice milling rate, the definition was lifted in Heisei 15 (2003). If a ‘junmai shu’ is made with less than 60% of rice milling rate and produced intricately, it is called ‘tokubetu (special) junmai shu.’
Koshinohana Sake BreweryJunmai shuKawasemi no Tabi – Junmaishu
Koshinohana Sake BreweryJunmai shuKAGUWA – Junmaishu – Tsubaki