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What are "Other Brewed Alcoholic Beverages"? A Sake Brewery Introduces the Little-Known World of Fermented Alcoholic Drinks
on May 01 2026
What is "Other Brewed Alcoholic Beverages"?
When I started my sake brewery, I chose "other brewed alcoholic beverages" when considering what kind of sake to produce.
I often receive questions like, "What kind of alcohol are 'other brewed alcoholic beverages,' which I'm not very familiar with?" and "How do they differ from sake?"
To conclude, it is mostly made from the same rice and koji as seishu (sake), and sugar can also be used.
Since it's sugar, regular sugar, sugarcane juice, honey, or even sugar water is fine.
"Seishu" cannot use anything other than rice and koji as raw ingredients.
While brewing alcohol is permitted for adjusting alcohol content, other raw ingredients are not allowed. However, "other brewed alcoholic beverages" offer the freedom of allowing additional raw ingredients beyond rice and koji.
That being said, rice is the main ingredient, and other ingredients are secondary. It wouldn't be acceptable to use 100kg of other ingredients for 100kg of rice, but around 10kg is generally within acceptable limits.
This is ultimately up to the authorities (the tax office), so I can't say for sure...
Because such methods are employed, some interesting breweries make mysterious alcoholic beverages by mixing hops or herbs as secondary ingredients with the taste of sake, resulting in a sake with an herbal aroma.
In our brewery, we brewed strawberry-flavored sake by mixing strawberry juice as a secondary ingredient.
For more details, please see
Brewing Where Failure is Not an Option: A 9-Day Record of Our First Fermentation Attempting a Craft Sake with Strawberries.
This time, I will thoroughly explain "other brewed alcoholic beverages" from the brewer's unique perspective, covering legal classifications, brewing methods, taste, and even global trends.
Please stay with me until the end.
1. What are "Other Brewed Alcoholic Beverages"? Definition under the Liquor Tax Act
Japanese alcoholic beverages are broadly classified into four types.
First, as basic knowledge.
In Japan, under the Liquor Tax Act (Act No. 6 of 1953), beverages with an alcohol content of 1% or more are defined as "alcoholic beverages" and are broadly classified into the following four types (Article 2 of the Liquor Tax Act):
- Sparkling alcoholic beverages: Beer, happoshu (low-malt beer), other sparkling alcoholic beverages
- Brewed alcoholic beverages: Seishu (sake), fruit liquor, other brewed alcoholic beverages
- Distilled alcoholic beverages: Shochu, whiskey, brandy, spirits, etc.
- Mixed alcoholic beverages: Liqueurs, mirin, synthetic sake, etc.
Among these, the theme of this article, "other brewed alcoholic beverages," is categorized under "brewed alcoholic beverages."
Legal Definition of "Other Brewed Alcoholic Beverages"
Article 3, Paragraph 19 of the Liquor Tax Act defines "other brewed alcoholic beverages" as follows:
Alcoholic beverages made by fermenting grains, sugars, and other ingredients, with an alcohol content of less than 20% (and an extract content of 2% or more).
In other words, this category is a general term for brewed alcoholic beverages made by fermentation that are neither seishu (sake) nor fruit liquor (wine).
This classification was established by the revision of the Liquor Tax Act in 2006 (Heisei 18) and came into effect on May 1st of the same year.Before that, some alcoholic beverages that were collectively categorized as "miscellaneous liquors" became recognized as an independent category.
Reference: National Tax Agency "Classification and Definition of Alcoholic Beverages under the Liquor Tax Act"
What are the differences from seishu and fruit liquor?
The boundary with "seishu" is a bit confusing.
As briefly mentioned earlier, seishu (sake) is an alcoholic beverage made by fermenting rice, rice koji, and water, and one of the requirements under the Liquor Tax Act is that it must undergo a "pressing (straining)" process.
If this "pressing" process is not carried out, even if rice is used as the raw material, it will not be classified as seishu.
Also, if any ingredient other than rice and koji is added, it immediately ceases to be seishu and becomes an "other brewed alcoholic beverage."
On the other hand, fruit liquor refers to brewed alcoholic beverages made solely from fruit, with wine made from grapes being a typical example. Cider, an apple alcoholic beverage, also falls under fruit liquor.
All brewed alcoholic beverages that do not fall into these two categories are categorized as "other brewed alcoholic beverages."
Some representative examples are listed below.
2. Main Alcoholic Beverages Classified as "Other Brewed Alcoholic Beverages"
(1) Doburoku: One of Japan's oldest fermented beverages
Doburoku is an alcoholic beverage made by fermenting rice, rice koji, and water, and its manufacturing process is very similar to seishu (sake).The major difference is that it does not undergo a "pressing" process.
Due to this single difference, doburoku is classified as "other brewed alcoholic beverages" under the Liquor Tax Act.
Nigori-zake (cloudy sake) has a similar cloudy appearance, but it is classified as "seishu" because it has been strained once through a coarse mesh.
By the way, if doburoku is left to stand, it separates into a clear part and a cloudy part, but even if only the clear part is scooped out, it is considered to have been strained, so caution is required.
Simply removing the supernatant liquid is not considered unstrained (confirmed by the tax office).
Doburoku is, so to speak, "a primitive form of sake," drunk with the grains of rice and koji still mixed in.
It contains the full umami and nutrients of rice, characterized by a natural acidity and sweetness born from fermentation, and a slightly sparkling mouthfeel.
It is sometimes described as "closer to eating than drinking."
The alcohol content varies widely depending on the brand, ranging from around 5% similar to beer, to around 15% similar to sake.
Historically, the private production of doburoku was prohibited after the Meiji era to protect liquor tax revenue.
Currently, only licensed breweries and some shrines can produce it.
Since 2003, a system called "Doburoku Special Zones" has also been established, allowing guesthouses on farms to produce doburoku for regional revitalization, attracting attention as an initiative linked to the promotion of local agriculture.
In Osaka, Takatsuki City has been designated as a Doburoku Special Zone.
(2) Mead (Honey Wine): Humanity's Oldest Alcoholic Beverage
Mead is a brewed alcoholic beverage made by fermenting honey with water and yeast.
Although not yet widely known in Japan, it is a traditional alcoholic beverage with a distinguished history, appearing many times in Western myths and historical tales.
According to the Japan Mead Association, there are various theories about the history of mead, but it is believed to be older than wine (4,000 years) or beer (6,000 years), with humanity having consumed it for over 14,000 years.
It was revered as "the drink of the gods" in Greek mythology and prized by the ancient Celts as "the drink of immortality."
The origin of the word "honeymoon" also comes from mead.
In medieval Europe, it is said that brides had a custom of drinking mead for a month after their wedding, which led to the term "honey month" (honeymoon).
Its appearance is similar to white wine, but when consumed, the rich aroma and sweetness characteristic of honey spread through the mouth.
The alcohol content is approximately 5-16%, and it is a profound alcoholic beverage whose flavor changes greatly depending on the type of honey, aging period, and origin.
There is a wide variety of types, from refreshing dry types to rich sweet types, and sparkling types that effervesce like champagne.
In recent years, the craft mead boom has been spreading globally.
In the United States, the number of breweries is said to exceed 500, and in Japan, unique small-scale mead breweries are being established in various regions, following the craft beer boom.
"Craft mead," which combines fruits, herbs, and spices, is attracting attention as a new beverage with diverse flavors and storytelling.
(3) Shaoxing Wine (Huangjiu): China's Proud Aged Brewed Alcoholic Beverage
Shaoxing wine is a representative Huangjiu (yellow wine) produced in Shaoxing, Zhejiang Province, China.
Huangjiu is a brewed alcoholic beverage made using koji from grains such as rice and wheat, and it is classified as "other brewed alcoholic beverages" under Japanese liquor tax law (according to explanations by the Tokyo Regional Taxation Bureau and the National Research Institute of Brewing).
Shaoxing wine is defined as "high-quality huangjiu manufactured using glutinous rice, wheat, and water from Jianhu Lake in the specific Shaoxing region as raw materials, through a unique fermentation process," and for export, it is also required to be aged for at least three years.
Compared to seishu (junmai-shu), it has 2-3 times higher acidity, a strong sour taste, a distinctive color, and a sweet, slightly burnt aroma.
Huangjiu that has been aged for a long time is called "Laojiu," which has a mellow and complex flavor.
In China, it is said that when a girl is born, this Shaoxing wine is buried in the garden, dug up when she gets married, and drunk together as Laojiu.
(4) Other Brewed Alcoholic Beverages Made from Grains and Sugars
The definition of "other brewed alcoholic beverages" is very broad; any fermented alcoholic beverage made from grains, sugars, or other ingredients, as long as it has an alcohol content of less than 20% and an extract content of 2% or more, falls into this category.
For example, some so-called third-category beers (new genre), brewed alcoholic beverages made from grains such as corn and soybeans without using any malt, also fall into this category.
Furthermore, unique brewed alcoholic beverages made from sweet potatoes and other grains are also included here.
3. Comparison of Brewing Processes with Sake
The fermentation mechanism is the same; the boundary lies in "process" and "ingredients."
Sake, doburoku, mead, and wine are all made by "alcoholic fermentation," where yeast converts sugar into alcohol.
The basic mechanism is the same.
The differences between each alcoholic beverage lie in their ingredients and manufacturing processes.
| Alcoholic Beverage | Main Ingredients | Liquor Tax Act Classification | "Pressing" Process |
|---|---|---|---|
| Sake (Seishu) | Rice, Rice Koji, Water | Brewed Alcoholic Beverages / Seishu | Required |
| Doburoku | Rice, Rice Koji, Water | Brewed Alcoholic Beverages / Other Brewed Alcoholic Beverages | Not Required |
| Wine | Grapes | Brewed Alcoholic Beverages / Fruit Liquor | Depends on product |
| Mead (Honey Wine) | Honey, Water | Brewed Alcoholic Beverages / Other Brewed Alcoholic Beverages | Not Required |
| Shaoxing Wine (Huangjiu) | Glutinous Rice, Wheat | Brewed Alcoholic Beverages / Other Brewed Alcoholic Beverages | Depends on product |
Source: Created based on Article 3 of the Liquor Tax Act and the National Tax Agency's "Classification and Definition of Alcoholic Beverages under the Liquor Tax Act"
The difference between "other brewed alcoholic beverages" and sake was the pressing process, but it also changes depending on whether secondary ingredients are mixed in.
In that case, if secondary ingredients are mixed, it becomes "other brewed alcoholic beverages," so the pressing process is optional.
However, if no secondary ingredients are added, it is categorized as "doburoku" and cannot be pressed. If it is pressed, it becomes sake.
This extremely complex interpretation even confuses the tax office's alcohol department, andwhen I applied for my license, the person in charge didn't understand it, so I had a hard time explaining it.
License Required for Manufacturing "Other Brewed Alcoholic Beverages"
To manufacture alcoholic beverages in Japan, a liquor manufacturing license based on the Liquor Tax Act is required.
To manufacture "other brewed alcoholic beverages," one must apply for and obtain a manufacturing license corresponding to brewed alcoholic beverages from the competent tax office.
Regarding doburoku, manufacturing used to be very difficult, but by utilizing the "Doburoku Special Zones" system that started in 2003, farm guesthouses and others became able to manufacture it within limited regions.
New Sake Licenses Cannot Be Obtained
Currently, new licenses for sake, mirin, and shochu A and B (now called continuous and single distillation) are not being issued. The only way to obtain one is to acquire an existing sake brewery through M&A.
However, if you only produce for export and do not sell domestically, a license can be obtained.
The National Tax Agency and others say this is because of rice acreage reduction policies, and they are concerned that a decrease in rice for food would be problematic.
Our other brewed alcoholic beverages also use rice as the main grain ingredient, and that is permitted.
For me, who wants to brew sake, it's helpful that there's a loophole, but I still feel like the authorities sometimes miss something.
4. Why "Other Brewed Alcoholic Beverages" are Gaining Attention Now
The Spread of Craft Culture
Since the 2010s, the craft beer and local beer boom has fully taken hold in Japan.
The demand for "unique alcoholic beverages from small breweries using local ingredients" has grown, and that wave has now spread to wine, cider, and even mead.
In the case of craft mead, by collaborating with local beekeepers to use local honey and brewing with the local water, it is possible to embody the "terroir (the individuality of the land)" as in wine.
Completely different flavors of mead are produced depending on the type of honey used as raw material, such as acacia, wildflower honey, Japanese wisteria, or maple.
This is essentially the same mechanism by which various sakes are born from the same rice.
Increased Recognition Through Pop Culture
In recent years, interest in mead has grown due to the influence of movies and games.
Mead has appeared in the "Harry Potter" film series and the globally popular role-playing game "Skyrim," providing an opportunity for younger generations to learn about its existence.
There is also a phenomenon where people who long for a fantasy worldview seek out real mead.
Affinity with Rising Health Consciousness
Honey is a natural ingredient containing many nutrients such as vitamins, minerals, and amino acids.
Since mead is made from honey, many people have the image of it being "a natural and body-friendly alcoholic beverage," which aligns with the growing attention to simple manufacturing methods that do not use food additives.
Furthermore, doburoku, as a fermented food containing the nutrients of rice, is also attracting interest from health-conscious consumers.
It is a rich fermented product where koji mold, lactic acid bacteria, and yeast coexist, and it is being re-evaluated in an era of increasing interest in gut health.
5. Our Brewery's Commitment to "Other Brewed Alcoholic Beverages"
My entry into the world of "other brewed alcoholic beverages" stemmed from a pure curiosity about the process of fermentation.
Even though the basic principle of yeast converting sugar into alcohol remains the same, if the ingredients change, the resulting aroma, taste, and story are completely different.
Alcohol is a natural product woven by ingredients, water, and microorganisms.
With the same principle of fermentation, such a diverse world unfolds by bringing out the individuality of the ingredients.
That, as a brewer, is what I feel is the charm of "other brewed alcoholic beverages."
6. How to Enjoy and Choose "Other Brewed Alcoholic Beverages"
Tips for Choosing Doburoku
When choosing doburoku, first check the alcohol content and sweetness/dryness level.
Those with a low alcohol content (around 5-8%) are easy to drink and can be enjoyed during meals.
Those with a higher alcohol content (12-15%) allow you to enjoy a richer umami of rice.
Also, the taste changes significantly depending on the variety of rice and type of koji used.
Doburoku made with local rice allows you to enjoy the regional characteristics, similar to sake.
As for food pairings, it goes well with dishes using cream cheese or white miso, tofu, and steamed vegetables, dishes that bring out the natural sweetness of the ingredients.
Recommended article:
10 Surprising Pairing Examples of Doburoku and Blue Fish
7. Conclusion: I want you to experience the diverse world of fermentation.
The category of "other brewed alcoholic beverages" may have a somewhat inorganic name under the law, but its contents are truly rich.
Doburoku, the oldest fermented beverage in Japan, mead, said to be humanity's oldest alcoholic beverage, and Shaoxing wine, with a thousand-year history—all share the principle of "fermenting grains and sugars," yet possess completely different cultures and stories.
Our brewery's challenge into "other brewed alcoholic beverages" stems from our desire to convey this diversity of fermentation.
Because we understand the depth of sake, we can feel the charm of other fermented beverages even more deeply.
Please try comparing doburoku and mead alongside the sake you usually drink.
You will surely be surprised by the unique characteristics born from the same act of fermentation.
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