What defines the category of sake known as tokutei meishoshu?

The category of sake known as tokutei meishoshu is defined by specific regulations that are aimed at ensuring higher quality and stricter production standards. One of the key criteria for this category is that the rice used for brewing must undergo an inspection process to confirm its suitability and quality. This inspection defines the level of polish and the type of rice used, ensuring that only the finest ingredients are selected for premium sake production.

This classification encompasses various types of sake that meet certain premium standards, providing assurances to consumers regarding the quality of the beverage they are enjoying. The rice inspection plays a critical role in maintaining the integrity of these standards, which is why it is a defining characteristic of tokutei meishoshu.

While options discussing organic rice, traditional brewing methods, or specific alcohol content may highlight other aspects of sake production, they do not intrinsically define the tokutei meishoshu category. The significant focus on inspected rice sets this category apart and emphasizes its commitment to quality and craftsmanship in the sake brewing process.