What is Craft Sake? An Easy-to-Understand Explanation of the Differences Between Craft Sake, Sake, and Doburoku

In recent years, we've been hearing the terms "craft sake" or "craft brewed liquor" more frequently.

While gaining attention as a "craft" alcoholic beverage following craft beer and craft gin, many may wonder, "How is it different from nihonshu (sake)?" or "Is it the same as doburoku?"

This article will clearly explain the basics of craft sake, as well as its differences from nihonshu (seishu) and doburoku.

What is Craft Sake (Craft Brewed Liquor)?

Craft sake (trademark of Mottox Co., Ltd.) is a new genre of alcoholic beverage that is brewed with a free-thinking approach, unconstrained by traditional sake (nihonshu) norms, while still being based on sake brewing techniques.

While primarily using rice as the main ingredient, it incorporates auxiliary ingredients such as fruits, herbs, hops, and tea leaves, or employs brewing methods not found in traditional sake, thereby creating unprecedented aromas and flavors.

Reference: From Craft Sake Patent Information Platform Trademark Application/Registration Information

"Craft" in English refers to "skill," "handicraft," or "artisanship," and many unique alcoholic beverages produced by small-scale breweries are seen.

It is important to note here that craft sake is legally classified not as "nihonshu (seishu)" but as "other brewed liquor" or "miscellaneous liquor" under the Liquor Tax Act.

Although both are rice-based alcoholic beverages, they belong to different legal categories.

The classification changes depending on the manufacturing method and the ingredients used; even with the same ingredients, pressing or not pressing can make it nihonshu or other brewed liquor.

Furthermore, if it is brewed only with rice and rice koji, it is nihonshu, but once additional auxiliary ingredients are mixed in, it changes from nihonshu to other brewed liquor.

Why was craft brewed liquor born?

The emergence of craft brewed liquor is rooted in the regulatory circumstances surrounding sake brewing.

A "Seishu Manufacturing License" is required to produce nihonshu (seishu), but for many years, the issuance of new licenses has been halted due to supply and demand adjustments, making it virtually difficult to establish new sake breweries. The only way to produce nihonshu, in effect, is to acquire an existing brewery with a license through M&A.

Furthermore, a Seishu Manufacturing License requires a minimum production volume of 60 kiloliters per year, making small-scale entry unrealistic.

On the other hand, a manufacturing license for "other brewed liquor" can be newly acquired, and the minimum production volume is set at a smaller 6 kiloliters per year.

Therefore, brewers who wanted to "make nihonshu" intentionally added auxiliary ingredients or otherwise deviated from the definition of seishu, and began brewing alcoholic beverages from small breweries in towns using an "other brewed liquor license."

This has led to the new trend of craft brewed liquor.

Differences between Craft Brewed Liquor and Nihonshu (Seishu)

The differences between craft brewed liquor and nihonshu can be broadly organized from three perspectives:

1. Difference in Classification under the Liquor Tax Act Under the Liquor Tax Act, seishu is defined as "fermented and filtered liquor made from rice, rice koji, and water," among other criteria. Craft sake falls outside this definition because it uses auxiliary ingredients or does not undergo the "filtering (pressing)" process, thus being classified as "other brewed liquor."

2. Difference in Manufacturing License A seishu manufacturing license is required for nihonshu, but craft sake can be made with a license for "other brewed liquor." Ease of new entry is a major factor differentiating the two.

3. Difference in Freedom of Ingredients and Methods Nihonshu is generally made only from rice, rice koji, and water, but craft sake can use a wide variety of auxiliary ingredients such as fruits, herbs, hops, flowers, and tea leaves. This high degree of freedom directly translates into a wide range of flavors.

Differences between Craft Brewed Liquor and Doburoku

Doburoku is an alcoholic beverage that skips the "pressing" process (separating the moromi into liquid sake and sake lees) in the nihonshu brewing process.

It is characterized by its cloudy appearance with residual rice grains. Since it does not meet the definition of "filtered" for seishu, it is classified as "other brewed liquor" under the Liquor Tax Act.

Doburoku itself is a traditional alcoholic beverage that has been brewed in various regions since ancient times, possessing its own unique name and history.

While craft brewed liquor breweries often produce doburoku, and doburoku can be considered a form of craft brewed liquor, it's not the case that "doburoku = craft brewed liquor."

Sake brewed to seishu standards that is cloudy with rice sediment is called "nigori-zake" and is distinguished from doburoku.

To summarize, craft sake is an alcoholic beverage that deviates from the seishu framework due to "the use of auxiliary ingredients," while doburoku is an alcoholic beverage that deviates from the seishu framework by "not undergoing the pressing process." Both are categorized as "other brewed liquor" under the law.

The Appeal and Enjoyment of Craft Sake

The greatest appeal of craft brewed liquor is the "freedom" where the brewer's ideas directly translate into the flavor.

From refreshing and slightly bitter types using hops, juicy types that generously incorporate local fruits, to aromatic types featuring herbs and spices, each glass offers a different expression.

Even those who find traditional sake a bit challenging may enjoy many of these beverages with a sensibility similar to wine or craft beer.

For enjoyment, serving in a wine glass is recommended to enhance the aroma.

Store in the refrigerator to maintain its fresh taste and consume promptly after opening.

It pairs well with a wide range of dishes, not only Japanese cuisine but also Western and ethnic foods.

Frequently Asked Questions (FAQ)

Q. Is craft sake nihonshu?

A. While it uses rice as a raw material and is based on nihonshu techniques, it is legally classified as "other brewed liquor" rather than "nihonshu (seishu)" under the Liquor Tax Act, so it is strictly speaking a different type of alcoholic beverage than nihonshu.

Q. Are craft sake and doburoku the same?

A. Doburoku can be produced as craft sake, but it is originally a beverage with its own history, and "doburoku = craft sake" is not true.

Q. How should craft sake be stored?

 A. Refrigeration is generally recommended to preserve its fresh flavor. Since the flavor can change easily after opening, it is best to consume it promptly.

Summary

Craft sake (craft brewed liquor) is an alcoholic beverage that pursues new flavors through the freedom of auxiliary ingredients and brewing methods, while based on traditional Japanese sake techniques.

Under the Liquor Tax Act, it is classified as "other brewed liquor," differing from seishu in both licensing and manufacturing methods.

Doburoku is also included in "other brewed liquor," and while it overlaps with craft sake, each has its own distinct background.

Craft sake, where tradition and innovation intersect, opens new doors to the world of alcoholic beverages.

If you're curious, please try to find your favorite bottle.