Label is where brewery shows there brewery history or philosophy and also concept of products.
One of the role of label is to show image and concept of products by its design, but it also has important information about its spec, taste and how we enjoy this products from words.
In this section you will know what kind of information normally shown on the labels and you can gain and tell your customers.

 

Front

• ・Alcohol Content

　Alcohol content o the product in percentage

• ・Ingredients

　Rice, rice koji and brewed alcohol if used

• ・Type of product and volume

　Normally shown as Nihonshu or Seishu as it is
　Volume shown in ml

• ・Date of Manufacture

　This date is the date when sake is bottled, but not best before date
　It is because if the product stored correctly, it does not go bad for next few years

• ・Speciality Designation

　When the sake has designated name(Ginjo, Junmai…), it shows according to its classification

• ・Rice Variety

　The name of rice used and its usage ration

• ・Sake Name

　Name of the sake

• ・Manufacture’s Name and address

　Brewery name and the address

Back

• ・Rice Variety

　Rice used in the product and its usage ratio

• ・Yeast

　Yeast used in the product

• ・Sweetness/Dryness

　Normally sake is classified as 5 sweetness/dryness category (might be different according to the classification in each breweries)
　Sweet, slightly sweet, medium, slightly dry, dry

• ・Rice Polishing Ration

　How much rice polished in the brewing process. (Polishing ration 40% = 60% polished)

• ・Sake Meter Value

　It shows tendency of sweetness/dryness
　Higher the number it tends to be dry, lower the number it tends to be sweet

• ・Acidity

　It shows the level of acidity in Sake.
　Higher the number it tends to be rich, lower the number it tends to be light

• ・Amino Acid Content

　It shows the level of amino acid contained in Sake.
　Higher the number it tends to be tasteful

• ・Recommended Drinking Style

　It is a guide how you enjoy sake and show the ideal temperature to drink