What distinguishes Tokubetsu Junmai-shu from regular junmai?

Tokubetsu Junmai-shu stands out from regular junmai due to the use of special methods or ginjo-level milling in its production process. The term "Tokubetsu" translates to "special," indicating that this sake is made with a more refined approach compared to standard junmai-shu.

In detail, Tokubetsu Junmai-shu is typically produced with rice that has a higher quality or is milled to a degree that aligns it more closely with ginjo standards, which often involves polishing the rice down to at least 60% of its original weight. This degree of milling is essential as it enhances the purity and complexity of the sake, which is a hallmark of Tokubetsu Junmai-shu. The production methods might also incorporate techniques that are characteristic of ginjo, such as using specific yeast strains or fermentation processes that contribute to a more nuanced flavor profile.

While it's true that characteristics like alcohol content and fermentation time can play a role in sake, these factors do not specifically distinguish Tokubetsu Junmai-shu in the same way that its special milling and production methods do. Therefore, the emphasis on quality rice and the refinement in production techniques are what truly set Tokubetsu Junmai