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KIKISAKE-SHI

唎酒師

JAPAN

SAKE SOMMELIER CLUB Master Sake Sommelier Info

All Japan News, Inc. /

Sake Shochu Beer Institute of America (213) 680-0011, AllJapanNews@gmail.com

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Yuji Matsumoto Master Sake Sommelier

Master Sake Sommelier

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Master Sake Sommelier

Japanese Sake Labels 日本酒のラベル Non-premium Sake Sake not stipulated under regulations for Premium Sake are referred to as follows:

Sake Shochu Beer Institute of America

米国酒焼酎麦酒研究所

Sake Shochu Beer Institute of America was founded with the purpose to promote further understanding of Japanese sake, shochu and beer in a shared where 500 million people enjoy wine in North America. We strive to increase Japanophiles by furthering understanding of the sake culture through online Japanese sake and shochu colleges and books related to Japanese sake, shochu and beer, etc. Especially sampling parties directly approaches consumers and no doubt contributes to expanding the market. Also, our final purpose is to facilitate communication with sake breweries, sake producers, and distribution companies, etc., to introduce Japanese sake, shochu and beer to American consumers in a way that’s easy-to-understand.

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July 2019

Distilled Alcohol added in greater quantity than the stipulated. Other ingredients other than koji (malted rice) added, such as sweetener, acidulant, amino acids, etc. If the rice polishing ratio is above 71% in the Hon-jozo group. If the usage rate of malted rice is less than 15%. If the grade of used rice is below 3rd grade. Labeled by the brewer as special choice, top choice, selection, consistent with the traditional classification as first class, second class, and third class. Brewery Year (BY) unique to Japan Brewery Year – Referred to for producing Japanese sake, class B shochu, mirin (rice wine), fruit liquor, etc. – is from July 1 to June 30. The Japanese sake production starts from October, November and ends in February, March. CY=Calendar Year, 1-12 FY=Fiscal Year, 4-3 RY=Rice Year, 11-10

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普通酒―特定名称酒の規定から外れたものを 呼ぶ。   規定量以上の醸造アルコール添加 甘味料、酸味料、アミノ酸類など、米、米麹 以外の原料を追加 本醸造グループで精米歩合 71% 以上の場合 麹米の使用割合が 15% 未満の場合 使用米の等級が3等以下の場合 特選、上選、佳選―蔵元が独自に表記、昔の 1級、2級、3級の流れ 日本酒独自の BY=Brewery Year    酒造年度―日本酒、焼酎乙類、みりん、果実酒、 7月1日―6月 30 日―日本酒製造が 10,  11 月に始まり、2, 3月に終わる CY=Calendar Year, 1-12 FY=Fiscal Year, 4-3 RY=Rice Year, 11-10

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