Tokubetsu Junmai Sake Hakurakusei 720ml

Tokubetsu junmai ("special pure") is a special designation for high-quality sake, the indigenous and traditional rice wine that has become a strong symbol of Japan's national culture. Sake production throughout the country can be traced back to the 8th Century when it was produced as a sacred offering to the gods. Tokubetsu translates to "special" indicating that a special element was incorporated into the brewing process at the discretion of the brew master.

Sake is classified according to the various elements involved with the production process. Prior to fermentation, rice grains are polished to remove the outer bran layer and expose the starch. To qualify as Tokubetsu Junmai, a sake must be made with rice polished to less than 60 percent of its original weight. It is prohibited to fortify Tokubetsu Junmai with distilled alcohol, a process reserved for Daiginjo, Ginjo and Honjozo sake. For more information of the sake production process, please see sake.

Many believe that there is little difference between Tokubetsu Junmai and Junmai Daiginjo sake, only that the former is more expensive due to the extra special care during the brewing process. Generally speaking, fermentation temperatures are kept lower throughout the production of Junmai Daiginjo in comparison to Tokubetsu Junmai. Therefor, Junmai Daiginjo sake has light and fragrant organoleptic properties whilst Tokubetsu Junmai leans towards a richer flavor profile with more body.