Tokubetsu

“Tokubetsu” means “special” in Japanese. When applied to sake, this word becomes an appellation for vintages with a “special character” (drum roll). However, there is no law governing the use of this term. Many things can be considered ‘special’: the use of a rare sake rice, an exotic polishing rate, filtration in traditional cedar wood presses… In the vast majority of cases, ‘tokubetsu’ sake is worth the effort.

Don’t be put off by the fact that this term is not regulated by law, unlike the labels for sake with no added alcohol (‘junmai’) or made from highly polished rice (‘ginko’ and ‘daiginjo’). In Japan, sake brewers are trained, supervised and controlled by powerful guilds. These organisations are responsible for passing on knowledge, maintaining quality standards and upholding the reputation of sake. Under their tutelage, no one says anything.