Labeling standards for production methods and quality (Seiho Hinshitsu Hyoji Kijun)

The Seiho Hinshitsu Hyoji Kijun (Labeling Standards for Production Methods and Quality) are standards intended to give consumers accurate information about how Japanese sake (seishu) is made and what its quality characteristics are. Under these standards, each brand must state details such as the ingredients, the production process, and the characteristics of the sake. Specifically, these include the type of rice used, the rice polishing ratio, the source of the water, the production category (for example Futsushu, Junmai, or Ginjo), and the alcohol content. The aim is to let consumers choose a sake that suits their tastes and to promote a transparent market. The standards are an important element in assessing the quality of sake and are intended to provide highly reliable information.