Approval criteria for sake production methods (Seishu no Seizo Hoho no Shonin Kijun)

The approval criteria for sake production methods (seishu no seizo hoho no shonin kijun) are rules that set out the conditions and standards that must be met when producing sake in Japan. They contain detailed provisions in particular for alcohol-added sake and zoshu (sake produced with increased volume). These include the maximum amount of alcohol that may be used, the proportion of polished white rice used when producing zoshu (the so-called zojo ratio, or volume-increase ratio), and limits on ingredients other than rice and the amounts in which they may be used. When producing sake, a brewer must follow these criteria and obtain approval in advance from the director of the competent tax office. Because approval is granted only when the appropriate conditions are met, producers must comply with the criteria.