What koji level is more typically found in Tokutei Meishoshu?

Tokutei Meishoshu, often translated as "special designations," includes premium categories of sake that have specific standards regarding ingredients and brewing methods. The koji level refers to the percentage of the rice used in the brewing process that has been inoculated with koji mold (Aspergillus oryzae).

In the context of Tokutei Meishoshu, a koji level of 20-25% is most typical. This level indicates a higher ratio of koji rice, which is essential for producing sake with intricate flavors and rich umami characteristics. A higher koji level contributes to better conversion of starches into sugars, facilitating fermentation and enhancing the overall complexity of the sake. This aligns with the refined expressions associated with premium sake categories.

Lower koji levels, like those found in the other options, typically produce sake that may not achieve the same depth of flavor and richness, resulting in a profile that is less aligned with the qualities sought after in Tokutei Meishoshu. The elevated koji level in this context is thus significant for the production of high-quality sake that fits the parameters of the special designation.