Sake and Sulfites: Why the Label Almost Never Says “Contains Sulfites”
Sake sulfites explained: Japanese law caps residual SO2 in sake at under 30 ppm, versus 350 ppm for fruit wine — and brewers rarely add any. Here is the science.
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Tokubetsu: What Makes a Sake Special?
Tokubetsu junmai and tokubetsu honjozo carry the word special, but what earns it? The rice-polishing rule, the vaguer second route, and why it is not a grade.
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What Is Seimaibuai? The One Number on Every Sake Label
Seimaibuai is the rice polishing ratio on every sake bottle. Here’s what the number means, why lower means more polished, and why it isn’t a quality score.
