INGREDIENT — 米
Polished, steamed, turned into koji.
Photo: Beatrice Murch / CC BY 2.0
OVERVIEW
The base of sake, rice shochu and awamori. For sake, how far the grain is polished feeds into the official special-designation categories; for awamori, all of the rice is turned into koji.
Drinks
- Dewazakura Oka GinjoDewazakura Sake Brewery
- Dassai Junmai Daiginjo Migaki Niwari SanbuDASSAI (DASSAI Inc.)
- GekkeikanGekkeikan
- HorinGekkeikan
- Hakutsuru MaruHakutsuru Sake Brewing
- HakkaisanHakkai Brewery
- Masumi YumedonoMiyasaka Brewing (Masumi)
- Masumi SankaMiyasaka Brewing (Masumi)
- Masumi NanagoMiyasaka Brewing (Masumi)
- HakutakeTakahashi Shuzo (Hakutake)
- Hakutake ShiroTakahashi Shuzo (Hakutake)
- ZuisenZuisen Distillery
- ChukoChuko Awamori Distillery
- Jikabi SeifukuSeifuku Shuzo
- Kumejima's KumesenKumejima's Kumesen
Drinks are grouped by their category's basic ingredients or an officially stated main ingredient.
SOURCES
- 1「清酒の製法品質表示基準」の概要国税庁 National Tax Agency · Government · accessed 2026-09-26
PHOTO CREDITS
All image credits →- 1Polished rice — Beatrice Murch · CC BY 2.0 · Wikimedia Commons