Rare Blog of a Novice Brewer

Are you familiar with the terms "craft sake" and "craft brewed liquor"? They may sound similar, but they are actually quite different. A sake brewery in Kishiwada will clearly explain the differences, from trademark issues to bag-pressed craft brewed liquor made with fruit and sprouted brown rice, and even fruit doburoku (unfiltered sake).

For Father's Day, if you're gifting sake to a sake-loving dad, classic brands are good, but this year, consider "other brewed alcoholic beverages." Craft brewed alcoholic beverages made by small breweries make a special gift for dads who have a discerning palate. Here are some tips on how to choose, along with our brewery's recommended bottle.

What is "Craft Sake"? We explain why it's gaining attention as a new genre of Japanese sake and a next-generation alcoholic beverage from the perspective of "other brewed alcoholic beverages." We also introduce its differences from traditional sake, ways to enjoy it, and our new sensory brewed alcoholic beverage made with fruit and the fukurozuri (bag suspension) method.

There has been a rapid succession of new businesses opening in the "other brewed alcoholic beverages" category under the Liquor Tax Law. In the first two months of 2026, there have been six such openings, many of which are existing sake breweries. We will explore why this trend is happening now, comparing it with the craft beer market.

This article provides an easy-to-understand explanation of what craft sake (craft brewed alcohol) is, and how it differs from nihonshu (sake) and doburoku, from the perspectives of the Liquor Tax Act, manufacturing licenses, and raw materials. We also introduce the appeal and enjoyment of this trending new genre of alcoholic beverage.

What is Fukurozuri sake? Nikkoniko Taiyo Shuzo gently explains the most luxurious way to make sake, where neither pressing nor pasteurization is done, and the sake is squeezed drop by drop by gravity alone. You will understand why it produces a clear taste free of impurities and a mellow mouthfeel.

What is craft sake? Differences from Japanese sake and why a new genre was born ■ Meta Description (description shown in search results / approx. 115 characters): What kind of alcohol is craft sake? Nikkoniko Taiyo Sake Brewery clearly explains the differences from Japanese sake, its origins, and why it's gaining attention now. We also introduce reasons why we believe it's more than just a passing trend.

Why is sake pressed by the "fukurozuri" method said to be "less intoxicating" and "leave no hangover the next day"? We'll thoroughly explain the chemical reasons from the perspective of hydrogen bonding and cluster structure between alcohol and water. We'll also explore the differences from pressed sake and the secret to the mellow quality unique to this traditional production method.

Do you know about "craft brewed sake"? A sake brewery explains the difference between craft brewed sake and regular sake, and the appeal of fruit-infused seishu and doburoku, which are made using secondary ingredients other than rice and koji.

What is "other brewed alcoholic beverages"? From the definition in the Liquor Tax Act to doburoku, mead (honey wine), and Shaoxing wine, a brewery with a brewing license will explain it in an easy-to-understand manner. We'll delve into the profound world of fermentation, covering everything from the difference with sake to the background of the current craft mead boom.

Sake, doburoku, and nigorizake — they seem similar but are completely different. This article thoroughly explains the differences between the two categories defined by the Liquor Tax Act, based on their production methods, ingredients, and shipping requirements. 1. "Sake" and "Other Brewed Alcoholic Beverages": What are the distinctions under the Liquor Tax Act? In Japan, the manufacturing and sale of alcoholic beverages are strictly regulated by the Liquor Tax Act. Please note that manufacturing or selling without a license is a legal violation. The Act broadly classifies alcoholic beverages into four types: "Sparkling Alcoholic Beverages," "Brewed Alcoholic Beverages," "Distilled Alcoholic Beverages," and "Mixed Alcoholic Beverages." Within brewed alcoholic beverages, there are further categories such as "Sake," "Synthetic Sake," "Fruit Wine," and "Other Brewed Alcoholic Beverages." Most of what is generally referred to as "Japanese sake" falls under the legal definition of "Sake" under the Liquor Tax Act. Other beverages, such as what is commonly known as "doburoku" and certain fermented drinks, may be classified as "Other Brewed Alcoholic Beverages." These two categories, while seemingly following similar production methods, are fundamentally different in terms of the requirements stipulated by the Liquor Tax Act. These differences are summarized along three axes: "Filtration Obligation," "Additives Regulation," and "Range of Ingredients." Liquor Tax Act, Article 3 (Excerpt and Summary) Sake refers to an alcoholic beverage made by fermenting rice, rice koji, and water, which has been filtered, and has an alcohol content of less than 22 degrees (addition of sugars, organic acids, etc. is permitted under certain conditions). Reference: National Tax Agency, Interpretation of Laws, Article 3, Definition of Other Terms What is noteworthy here is the phrase "has been filtered." To be shipped as sake, the moromi (mash) must always be filtered. This is the fundamental difference from "Other Brewed Alcoholic Beverages." 2. Main Differences ①: Whether there is an obligation to filter moromi (mash) In sake production, the stage where rice, rice koji, and water are prepared and fermented is called moromi. If this moromi remains as is, it is "doburoku (turbid moromi)." Incidentally, while moromi cannot be filtered in the case of other brewed alcoholic beverages, if it has separated into clear liquid and sediment over time, simply scooping out the clear liquid is considered filtration. Sake Filtration is a mandatory condition Under the Liquor Tax Act, moromi must be filtered to be manufactured and shipped as "sake." Separation of rice solids (sake lees) and liquid (sake) through filtration is a legal requirement. Shipping in doburoku form is not permitted under a sake license. Other Brewed Alcoholic Beverages Can be shipped without filtration With a license for "Other Brewed Alcoholic Beverages," moromi can be shipped as a product in its unfiltered doburoku or turbid state. The recent "Doburoku Special Zone" system also utilizes this category. This regulation has a significant impact on practical operations. For example, when farm stay operators or small local businesses utilize the "Doburoku Special Zone" system to manufacture and sell doburoku, they often obtain a manufacturing license for "Other Brewed Alcoholic Beverages." While a sake license requires moromi to be filtered to a clear state before shipping, a crucial reason is also that new brewing licenses for sake, shochu, and mirin are not currently being accepted. Furthermore, this difference directly affects the appearance of the product. Filtered sake generally results in a transparent to pale yellow liquid, whereas doburoku, classified as other brewed alcoholic beverages, is sold in a cloudy, white state. Recently popular "nigorizake" belongs to the sake category. This is because it satisfies the "filtered" requirement by either intentionally adding back a small amount of sediment after initial filtration, or by using a coarser filter cloth to leave a trace amount of solids. 3. Main Differences ②: Regulations regarding additives during fermentation Another important axis distinguishing sake from other brewed alcoholic beverages is the range of ingredients and additives that can be introduced during fermentation. Sake Strict restrictions on additives during brewing During fermentation (brewing process), only items listed by the Liquor Tax Act can be added. Primarily rice, rice koji, and water, with sake lees, brewing alcohol, sugars, organic acids, amino acids, etc., permitted only under certain conditions. In principle, "unlisted" ingredients such as agricultural products cannot be added during fermentation. Other Brewed Alcoholic Beverages Relatively flexible with additives during fermentation Other brewed alcoholic beverages can be manufactured by adding ingredients "other than rice, koji, and water"—such as fruits, vegetables, herbs, dairy products—during fermentation. This allows for the creation of craft-style fermented beverages with unique flavors, while still being sake-based. In sake, the ingredients that can be used for brewing are explicitly stipulated by the Liquor Tax Act. For example, directly adding yuzu or plums to the fermenting moromi is not permitted under a "sake" manufacturing license (if fruit juice is added to finished sake, the category becomes liqueur, requiring a different license). On the other hand, in the category of other brewed alcoholic beverages, it is sometimes possible to incorporate such "unusual ingredients" into the fermentation process, which has gained attention amid the recent craft fermented beverage boom. For example, fruit doburoku, which adds fruits during fermentation while based on rice and koji, is one such example. 4. Main Differences ③: Range of usable ingredients Sake is primarily made from "rice, rice koji, and water." The definition of sake in the Liquor Tax Act includes the phrase "made by fermenting rice, rice koji, and water, which has been filtered," which sets the minimum conditions for sake. The addition of alcohol or sugars is permitted if statutory requirements are met, but only within the scope of "sake." Key Point: Sake Ingredient Regulations (Overview) Main ingredients permitted for sake: Rice, rice koji, water, sake lees, brewing alcohol (less than 36% alcohol by volume), sugars, organic acids, amino acid salts, starch syrup, coloring agents, etc., limited to items specified by the Cabinet Order for the Liquor Tax Act. Reference: Overview of the "Sake Production Quality Labeling Standards" In contrast, "Other Brewed Alcoholic Beverages," as the name suggests, is a broad category that encompasses brewed alcoholic beverages that do not fall under the definitions of sake, synthetic sake, fruit wine, beer, etc. They can use grains and sugars as primary ingredients, and other things as secondary ingredients, such as products made with herbs or hops. 5. Comparison with specific examples Case ①: Doburoku Special Zones and direct sales from farmers With the "Structural Reform Special Zone" system initiated in 2003, farmers and farm stay operators in specific regions became able to locally produce and sell doburoku on a small scale. This doburoku is manufactured under a license for "Other Brewed Alcoholic Beverages," and due to its special zone status, there are also regulations that only doburoku can be produced. It is expanding through regional revitalization and promotion of farm stays, with special zones now existing nationwide, including Takatsuki City in Osaka. Case ②: Is nigorizake sake or other brewed alcoholic beverages? Most "nigorizake" sold commercially is classified as sake. This is because it meets the legal requirement of "filtration" by passing the moromi through a coarse cloth, a process called "arakoshi" (coarse filtration). Although it appears cloudy, it is legally filtered sake under the Liquor Tax Act. On the other hand, doburoku, which is not filtered at all, falls under the category of other brewed alcoholic beverages. Case ③: Craft sake made by fermenting rice and fruit together In recent years, craft fermented beverages have emerged that are based on rice and koji but also incorporate herbs or fruits during fermentation. Since these use ingredients outside the scope of sake's ingredient regulations in the fermentation process, they are often produced as "Other Brewed Alcoholic Beverages," and this is indicated on the label. Case ④: Junmai-shu and Honjozo-shu "Junmai-shu" is sake made only from rice, rice koji, and water, without the addition of brewing alcohol. "Honjozo-shu" is sake with a small amount of brewing alcohol added. Both are legally classified as "sake" under the Liquor Tax Act. Both undergo a moromi filtration process, making them a completely different category from doburoku; doburoku cannot be called junmai-shu. Our brewery refers to this as junmai brewing. 6. Table: Sake vs. Other Brewed Alcoholic Beverages Comparison Item Sake Other Brewed Alcoholic Beverages (e.g., Doburoku) Moromi Filtration Mandatory (legal requirement) Not required. Can be shipped unfiltered Main Ingredients Primarily rice, rice koji, water Can also use ingredients other than rice, koji, water Additives during fermentation Only legal items (strict enumeration) Relatively high degree of freedom Appearance Transparent to pale yellow (nigorizake is exceptionally cloudy) Mostly cloudy/opaque Representative Examples Junmai-shu, Ginjo-shu, Honjozo-shu, Nigorizake Doburoku, craft fermented beverages Legal Basis (Liquor Tax Act) Article 3, Item 7 (Definition of Sake) Article 3, Item 19 (Definition of Other Brewed Alcoholic Beverages) License Category Sake Manufacturing License Other Brewed Alcoholic Beverages Manufacturing License 7. Summary: What the two categories signify "Sake" and "Other Brewed Alcoholic Beverages" both share the commonality of being fermented beverages made from rice, koji, and water, yet they differ distinctly in terms of the requirements stipulated by the Liquor Tax Act. Sake is bound by two restrictions: "must be filtered" and "ingredients limited to statutory items," which serves as the institutional backing to preserve traditional sake quality. On the other hand, "Other Brewed Alcoholic Beverages" is a category freed from these restrictions, offering a more flexible manufacturing license option for farmers in Doburoku Special Zones and manufacturers creating new craft fermented beverages. Sake must always filter moromi; cannot be shipped as doburoku Other brewed alcoholic beverages can be shipped unfiltered; Doburoku Special Zones utilize this license Ingredients and additives that can be used in sake brewing are limited to those enumerated in the Liquor Tax Act Other brewed alcoholic beverages have the flexibility to add ingredients other than rice, koji, and water during fermentation Commercially available "nigorizake" is sake that has undergone coarse filtration, legally distinct from doburoku Junmai-shu, Honjozo-shu, and Ginjo-shu are all classified as "sake" When choosing sake, simply checking whether the label says "Sake" or "Other Brewed Alcoholic Beverages" can reveal the institutional framework within which the product was created. Understanding the legal mechanisms behind alcoholic beverages might just be an entry point to enjoying sake more deeply.