The standard provides the labeling criteria for the manufacturing process and quality of seishu (sake). It establishes the requirements for "Specially Designated Sake" (e.g., Ginjo-shu, Junmai-shu, Honjozo-shu), defining them by ingredients, rice polishing ratio, Koji rice usage ratio, and sensory characteristics. The standard also specifies mandatory labeling items (ingredients, precautions, country of origin), optional labeling claims (rice variety, geographical origin, storage period), and prohibited representations (superlative terms like "best" or misleading awards).

Contents

1. Labeling of Specially Designated Sake

2. Labeling of Mandatory Items

3. Labeling of Optional Items

4. Prohibited Labeling Items