• Tokutei Meisho or Special Designation: This gives you a rough idea as to how finely the rice has been polished (e.g. a polishing rate of 60 % means 40 % of the surface has been polished away, leaving 60 % of the grain intact), and whether or not distilled alcohol has been added.

• Date of Manufacture: Strictly speaking, this is not the date when the sake was manufactured but when the sake was bottled. How long sake lasts depends on storage conditions. But it is recommended to choose sake manufactured within the last year. If the sake is in a clear bottle, the contents may slightly deteriorate, with the color turning yellowish, due to exposure to ultraviolet rays. However, if the sake is a Muroka type (explained below), it is normal for this kind of sake to have a yellowish tint.

• Brewing Methods and Techniques: When a sake is made through a specific brewing process, the method is noted accordingly on the label. Below are examples of typical methods that are widely employed

Nama-zake: Sake usually goes through two heatings for pasteurization. The first time before it is cellared, and a second before it is bottled. “Namazake” does not go through this pasteurization process, which means that the yeast is still alive and active. This type of sake is very aromatic and has a refreshing taste, but does not last as long as other varieties. It needs to be stored in a refrigerator.

Nama-zume: Regarding the aforementioned pasteurization processes, this type of sake goes through the first heating step before it is cellared, but does not receive another before it is bottled.

Nama-chozo: This one is opposite of Nama-zume type. Namely, it is cellared without being pasteurized, but it does receive a heating treatment before being bottled.

Genshu: Most sake has some water added to drop the alcohol level to between 15 and 16 %. But Genshu has no water added and consequently contains from 18 to 20 % alcohol. Since this type of sake is slightly carbonated, it has a mildly tangy taste.

Muroka: Most breweries filter their sake through carbon to eliminate various impurities and contaminants that find their way in during the brewing process. Since the Muroka type is unstrained, it retains natural aromas, rich flavors, and a full body.

Kimoto-zukuri: This type of sake is brewed using traditional methods which were established during the Edo Period (1603 - 1867 A.D.). Most modern types of sake use commercially produced organic compounds during the fermentation process. This regular method is called “Sokujo-moto.” Kimoto-zukuri, on the other hand, does not have anything artificial added. Instead the breweries grind rice with a paddle and utilize naturally occurring lactic acid bacteria to create the yeast mash. It takes more time and work than Sokujo-moto, but Kimoto-zukuri contains more amino acids and tastes more robust.

Yamahai-zukuri: This is a simplified Kimoto method.

• Meigara: The brand name.

• Ingredients: If only rice and rice malt are listed, it is Junmai-shu or pure sake. Otherwise, distilled alcohol is listed here under the ingredients.

• Rice Polishing Rate: This number tells you how much of the rice grain remains intact (starting with brown rice grain at 100%). According to the regulations, the rice polishing rate for Daiginjo is 50 % or less, Ginjo is 60 % or less, and Hon-jozo is 70 % or less.

• Alcohol Percentage: Japanese sake contains 16 to 17 % alcohol on average. Genshu, which does not have water added, contains about 18 to 20 % alcohol. In recent years, breweries have started producing various kinds of lower alcohol sakes. These varieties contain about 14 % alcohol, which is about the same level as most wines, and taste light and refreshing.

Additional Information on the English Label: Each brewery has recently started to give more comprehensive information so that consumers are better informed. Flavor charts, proper temperatures for serving, suggested pairings of a certain type of sake with a particular food dish, are just some examples. English labels, therefore, are very informative.