S.A.A.Z. Rice Brew Style Guidelines v1.0
Introduction
Purpose and Scope
These style guidelines describe categories of rice-based fermented alcoholic beverages, specifically Korean Traditional Alcohol (술) and Japanese Sake (酒), for the purpose of judging entries in brewing competitions. They are guidelines, not specifications: they describe the general characteristics of the most common examples and serve as an aid for judging. They are not meant to be rigorously applied thresholds used to penalize slightly unusual but well-crafted entries. Judges should allow for flexibility so that meritorious examples can be rewarded.
The guidelines are organized into two categories: Korean Traditional Alcohol and Sake. Each contains several subcategories (also called styles). The subcategory is the most important label: it identifies the major characteristics of one type of beverage. Categories are arbitrary groupings that facilitate judging; historical, geographic, or hierarchical relationships between subcategories may not always align with style designations.
Key Terminology
Fermentation Concepts
- Multiple Parallel Fermentation
- A process unique to East Asian rice brewing in which enzymatic saccharification (conversion of starch to sugar) and alcoholic fermentation (conversion of sugar to ethanol by yeast) occur simultaneously in the same vessel. This is fundamentally different from beer brewing, where mashing (saccharification) and fermentation are sequential, and from winemaking, where sugar is already present in the fruit and no saccharification is needed.
- Koji (麹; Aspergillus oryzae)
- Steamed rice onto which the mold Aspergillus oryzae has been cultivated. Koji produces the enzymes (amylases, proteases) that saccharify rice starch during fermentation. It is the saccharifying agent in sake brewing. Koji is a single-species, cultured starter, distinct from the multi-species nuruk used in Korean traditional brewing.
- Nuruk (누룩)
- A traditional Korean fermentation starter made by pressing and drying a mixture of grain (typically wheat, rice, or barley) and allowing wild microorganisms — molds (including Aspergillus spp.), yeasts (including Saccharomyces cerevisiae), and lactic acid bacteria — to colonize it. Nuruk serves the same saccharifying function as koji but contains a diverse microbial community rather than a single cultured species, contributing earthy, lactic, and funky complexity.
- Moto (元) / Shubo (酒母)
- The yeast starter in sake brewing. A small batch of rice, koji, water, and yeast is fermented to build a large, healthy yeast population before the main mash (moromi) is assembled. Traditional methods include kimoto (生酛), in which wild lactic acid bacteria acidify the starter, and yamahai (山廃), a modification of kimoto that eliminates the manual grinding step. The modern sokujo (速醸) method adds lactic acid directly.
- Moromi (醪)
- The main fermentation mash in sake brewing, consisting of the yeast starter (moto/shubo), additional steamed rice, koji, and water. It is built in three stages (sandan jikomi: 初添, 仲添, 留添) to moderate the pace of fermentation and prevent bacterial spoilage.
- Danyangju (단양주) and Multi-Step Fermentation
- Korean traditional alcohol may be fermented in a single step (danyangju, 단양주) or in multiple successive steps (iyangju 이양주, 2-step; samyangju 삼양주, 3-step; sayangju 사양주, 4-step; oyangju 오양주, 5-step). Each step adds fresh rice and nuruk to the existing ferment, building complexity and alcohol strength. Multi-step fermentation is analogous to the sandan jikomi three-stage build used in sake.
- Seimaibuai (精米歩合)
- The rice polish ratio — the percentage of the original grain remaining after milling (lower values = more milling). Polishing removes proteins, lipids, and minerals from the outer layers of the grain, which can produce harsh or off flavors during fermentation. Sake grade is partly determined by seimaibuai: Daiginjo ≤50%, Ginjo ≤60%, Honjozo ≤70%. For Junmai, there is has no legal minimum but the actual ratio must be disclosed. This measurement is informational and not required for entry.
- Jozo-Alcohol (醸造アルコール)
- High-strength distilled alcohol added to the moromi immediately before pressing in certain sake styles (Aruten-shu). In premium grades (Honjozo, Ginjo, Daiginjo), the addition is limited by Japanese regulation to ≤10% of the weight of the polished rice used. This technique extracts additional alcohol-soluble aromatic compounds (especially esters) from the mash, producing a lighter, more fragrant sake. It is a deliberate brewing technique, not a cost-cutting dilution.
Standard Entry Requirements
The following requirements apply to all entries in all categories and subcategories. Individual subcategories may specify additional declarations; see each style's Entry Instructions section.
Required Declarations (all entries)
Entrants MUST declare the following for every entry:
- Carbonation level:
- Still: no perceptible carbonation (CO₂ < ~1.5 g/L, or approximately <0.8 volumes).
- Petillant / lightly carbonated: gentle, fine bubbles detectable but not vigorous (CO₂ ~1.5–3.0 g/L, or approximately 0.8–1.5 volumes).
- Sparkling / highly carbonated: lively, clearly effervescent (CO₂ > ~3.0 g/L, or approximately >1.5 volumes).
- Sweetness level:
- Dry: little to no perceived residual sweetness; the finish is clean and may be sharpened by acidity.
- Semi-sweet: moderate perceptible sweetness balanced by acidity and alcohol; neither dry nor overtly sweet.
- Sweet: pronounced residual sweetness that is a defining characteristic of the entry; should be balanced, not cloying.
- Strength: The strength categories vary by subcategory. Entrants MUST declare strength using the thresholds specified in the Entry Instructions of the subcategory being entered. See the table below for a summary.
For specialty subcategories (Yakju, Specialty Sake), entrants MUST also declare all special ingredients (herbs, fruits, botanicals, spices, etc.) and, for Yakju, the base style (Cheongju-based, Takju-based, or Makgeolli-based).
Optional Declarations (all entries)
Entrants MAY declare any of the following additional information. Judges will use declared information to evaluate the entry against the appropriate character profile:
- Primary grain or starch source (if other than rice)
- Number of fermentation stages (for Korean traditional alcohol)
- Nuruk type or koji production method (e.g., kimoto, yamahai)
- Rice variety and/or seimaibuai (for sake)
- Intended serving temperature (for sake)
- Aging method or duration
- Clarity declaration (e.g., nigori / unfiltered)
Strength Category Summary
| Subcategory | Light / Table | Standard | Strong / Genshu |
|---|---|---|---|
| K1A. Makgeolli | — | <10% ABV (assumed) | — |
| K1B. Takju | 10–13% ABV | 13–16% ABV | >16% ABV |
| K1C. Cheongju | <13% ABV | 13–16% ABV | >16% ABV |
| K1D. Yakju | <10% ABV | 10–16% ABV | >16% ABV |
| S1A. Junmai-shu | <14% ABV | 14–17% ABV | >17% ABV (genshu) |
| S1B. Aruten-shu | <14% ABV | 14–17% ABV | >17% ABV (genshu) |
| S1C. Specialty Sake | <14% ABV | 14–17% ABV | >17% ABV (genshu) |
Korean Traditional Alcohol (Sul)
Korean traditional alcoholic beverages (collectively called sul (술)) are made by fermenting a starch source — most commonly rice, but also barley, wheat, other grains, corn, or sweet potatoes — with nuruk (누룩) and water. Unlike sake's single-species, cultured koji, nuruk contains a diverse microbial community that contributes earthy, lactic, and funky complexity to the finished beverage. A well-made traditional sul is characterized by five sensory qualities in balance: sweetness, sourness, bitterness, a mild astringency from grain tannins, and a gentle spicy warmth from alcohol.
Like sake, Korean traditional alcohol undergoes a multiple parallel fermentation process. Enzymes and yeast from the nuruk saccharify and ferment the rice within the same vessel. A single-step fermentation may be used, but a multi-step fermentation is also traditional and contributes complexity.
Unlike sake, the percentage of rice polished away is not a valued aspect of the brewing tradition. Rice is polished to sufficiently remove the bran, resulting in white rice. Korean Traditional Alcohol prioritizes richness, body, and mouthfeel, incorporating the small amounts of proteins and lipids remaining in the grain into the finished product. Further, Korean Traditional Alcohol commonly incorporates the Korean rice chapssal (찹쌀), which has a starch content composed almost entirely of amylopectin (very low amylose content), creating a sweeter and more viscous beverage.
Historically and linguistically, Yakju (약주) and Cheongju (청주) are often used as synonyms in Korean to refer to clear, filtered rice wine. For competition clarity, the guidelines use Yakju's literal translation of "medicinal alcohol" and treat it as a distinct "botanically enhanced" category. This is a practical choice for a specialty category of Korean Traditional Alcohol with the addition of medicinal herbs, flowers, fruits, vegetables, spices, or other botanicals.
Similarly, legal and certification definitions of Cheongju (e.g., Korean-brewed sake made with koji mold) and Yakju (e.g., clarified Korean alcohol made with nuruk) are disregarded in these style guidelines. Clear rice alcohol brewed with rice and rice koji should be entered in the Sake category.
The terms Makgeolli (막걸리) and Takju (탁주) have overlap in Korean Traditional Alcohol and are sometimes used interchangeably. The distinction between the two categories in these style guidelines is a practical choice that recognizes modern makgeolli as a lower alcohol, more approachable beverage that is typically sweeter with less fermentation complexity. It is not assumed that entries in the Makgeolli category must emulate mass-market beverages; rather, it is recognized that the evolution of Makgeolli has resulted in a distinct beverage with its place in Korean culture.
Acidity for Korean traditional alcohol is expressed as titratable acidity (TA: % lactic acid equivalent) and/or pH. These measurements are informational and not required for entry.
K1A. Makgeolli (Light Cloudy Rice Brew)
Overall Impression
A light, approachable, gently effervescent, cloudy Korean rice beverage. Typically made by diluting fully fermented Takju with water, though other brewing methods exist to lower the alcohol content and thin the texture. This results in an easy-drinking, slightly sweet, lightly sour, milky beverage. Low alcohol, natural carbonation, and refreshing lactic tang are the hallmarks of a well-made Makgeolli. It is Korea's most widely consumed traditional fermented beverage.
Aroma
Mild and pleasant; dominated by light lactic or yogurt-like sourness and subtle rice grain character. Fruity esters (banana, light apple) may be present at low levels. Earthy or slightly yeasty nuruk character is expected in modest amounts. The aroma should be fresh and inviting, not sharp, overpowering, or acetic.
Appearance
Opaque and milky white to off-white, resembling a thin rice porridge or diluted milk. The cloudiness is essential to the style. Gentle, fine effervescence from ongoing fermentation may be visible when poured. The beverage should be shaken or stirred before serving to re-suspend settled solids.
Flavor
Slightly sweet with a pleasant and refreshing lactic tang. The sourness should be mild and clean, reminiscent of lightly fermented dairy or kombucha, rather than sharp or harsh. Rice and grain flavor is present but subtle due to dilution. A mild bitterness may appear in the finish. The effervescence contributes to perceived freshness and lightness. The overall impression should be easy-drinking and food-friendly.
Mouthfeel
Light to medium-light body; notably thinner and more dilute than Takju. Often includes a light creaminess. Natural carbonation (from ongoing yeast activity) provides a gentle, pleasant fizziness that lightens the texture. The finish is relatively clean and short. No harsh alcohol. Low astringency from grain tannins is acceptable.
Comments
Makgeolli (막걸리) takes its name from the Korean words for "roughly" (mak) and "filtered" (geolli), reflecting its simple, unrefined nature. Traditionally, it is rich in live cultures, B vitamins, amino acids, and dietary fiber from the suspended grain solids, and has historically been consumed as both a beverage and a nutritional supplement by Korean farmers. Artificial sweeteners and preservatives are commonly added to modern commercial examples. Entries must have an ABV below 10%; higher-alcohol cloudy entries should be entered as Takju. Additional flavoring ingredients (fruit, spice, etc.) should be entered as Yakju. Makgeolli is a living beverage: slight variations in carbonation and sourness over time are expected and acceptable. Bottle gushing is not a fault. While rice is the most traditional starch source, entries brewed with other starch sources are acceptable. Entries fortified with distilled spirits should not be entered as Makgeolli. Modern processing aids (e.g., enzymes, water salts/acidulants, fining agents, sulfites/preservatives, post-fermentation dilution) do not preclude entry into the competition, though entries will be evaluated against traditional characteristics. Consistent with modern makgeolli tradition, additional sugar or sweeteners are acceptable in the Makgeolli category (in Takju and Cheongju they are not), though other character-altering additions (e.g., fruit, botanicals, spices) must be entered as Yakju.
Style Comparison
Compared to Takju (K1B), Makgeolli is lighter in body, lower in alcohol (<10%), thinner in texture, and typically sweeter with less fermentation complexity. Makgeolli is essentially diluted takju (or brewed to lower strength), resulting in an easy-drinking, refreshing beverage, while Takju is the full-strength, undiluted cloudy mash. Compared to Cheongju (K1C), Makgeolli is cloudy and opaque rather than clear, with more pronounced lactic character and less refinement. Compared to Japanese nigori sake, Makgeolli is typically lower in alcohol, more lactic, and uses wild nuruk rather than cultured koji, giving it a funkier, more complex microbial character. Makgeolli is the most approachable entry point into Korean traditional alcohol.
Entry Instructions
Entrants MUST specify carbonation level (petillant/lightly carbonated; sparkling/highly carbonated) (still Makgeolli is atypical but should be declared if applicable). Entrants MUST specify sweetness (dry; semi-sweet; sweet). ABV is assumed to be below 10% and is not required to be declared, though entrants MAY declare the approximate ABV. Entrants MAY declare the primary grain, number of fermentation stages, aging method, or nuruk type.
Vital Statistics
| Parameter | Range |
|---|---|
| ABV | <10% |
| Appearance | Opaque, milky white |
| Acidity | pH: 3.4 – 4.5, TA: 0.3 – 0.9% |
| Body | Light to medium-light |
| Carbonation | Typically petillant to sparkling |
K1B. Takju (Full-Strength Cloudy Rice Brew)
Overall Impression
A thick, opaque, full-strength cloudy Korean fermented beverage. Takju represents the undiluted or minimally diluted fermented mash before separation of the clear liquid layer. It is rich, creamy, and substantial — traditionally consumed in small cups with food. A well-made Takju is satisfying and complex, with a balance of sweetness, lactic tang, and the characteristic earthiness of nuruk.
Aroma
Pronounced milky, rice, and grain aromas. Lactic notes (yogurt, sour cream) are characteristic and expected at low to moderate levels. Earthy, fungal, or slightly musty character from the nuruk is expected and appropriate. Subtle fruity esters may be present. No acetic (vinegar) or harsh chemical off-aromas.
Appearance
Opaque and milky white to creamy off-white in color. The cloudiness is a defining characteristic of this style and arises from the suspended rice solids, yeast, and nuruk particles. Gentle agitation before serving (to re-suspend settled solids) is expected. Natural, slight effervescence may be visible.
Flavor
Complex and layered. The primary flavors are fermented rice, moderate to pronounced lactic sourness, and mild earthy nuruk character. A baseline sweetness may be present from residual unfermented starch, balanced against the acidity. The finish may be dry to slightly sweet, often with a pleasantly bitter quality. A mild warming from alcohol is appropriate at higher strengths.
Mouthfeel
Full body; thick, creamy, and substantial. Often described as silky or porridge-like in texture. Low to moderate carbonation from ongoing fermentation is typical and welcome, providing a slight effervescence that lightens the texture. The dense, opaque body distinguishes this from Makgeolli, which is diluted and lighter. Light astringency from grain tannins is acceptable.
Comments
Takju (탁주; 濁酒) literally means "cloudy alcohol," contrasting with Cheongju. The term Takju encompasses a range of undiluted or minimally diluted cloudy fermented rice beverages, including styles sometimes referred to as "high-ABV makgeolli." Entries in this category should have an ABV of 10% or above; lower-alcohol diluted versions should be entered as Makgeolli. Entries with additional herbs, spices, or fruit ingredients should be entered as Yakju. While rice is the most traditional starch source, entries brewed with other starch sources are acceptable. Entries fortified with distilled spirits should not be entered as Takju (Takju was historically the commoner's drink and Korean liquor regulations define Takju as a purely fermented beverage). Modern processing aids (e.g., enzymes, water salts/acidulants, fining agents, sulfites/preservatives, post-fermentation dilution) do not preclude entry into the competition, though entries will be evaluated against traditional characteristics. Character-altering additions (e.g., sugar/sweeteners, fruit, botanicals, non-rice fermentables) must be entered as Yakju.
Style Comparison
Compared to Makgeolli (K1A), Takju is the undiluted, full-strength parent. It is thicker, creamier, higher in alcohol (≥10%), and more complex, with pronounced lactic sourness and earthy nuruk character. Historically, Takju was the commoner's drink while the clear top layer (Cheongju) was reserved for the nobility. Compared to Cheongju (K1C), Takju is unfiltered and opaque with a porridge-like texture, while Cheongju is the filtered, clear bright layer drawn from the same ferment. Compared to Japanese nigori sake, Takju is typically stronger, more lactic, and earthier due to the wild microbial diversity of nuruk versus cultured koji.
Entry Instructions
Entrants MUST specify carbonation level (still; petillant/lightly carbonated; sparkling/highly carbonated). Entrants MUST specify sweetness (dry; semi-sweet; sweet). Entrants MUST specify strength (light/table strength [10–13%]; standard [13–16%]; strong [>16%]). Entrants MAY declare the primary grain, number of fermentation stages, aging method, or nuruk type.
Vital Statistics
| Parameter | Range |
|---|---|
| ABV | ≥10% |
| Appearance | Opaque, milky white |
| Acidity | pH: 3.4 – 4.3, TA: 0.5 – 1.2% |
| Body | Medium-full to full |
| Carbonation | Typically still to petillant |
K1C. Cheongju (Clear Rice Brew)
Overall Impression
A refined, clear-filtered Korean fermented rice wine with a delicate, elegant character. Cheongju is the "bright layer" of the fermented mash, separated from the cloudy sediment through careful filtering and often aging. Its clarity and refinement make it the Korean analog to premium sake or white wine in terms of occasion and food pairing. A well-made Cheongju is aromatic, clean, and subtly complex.
Aroma
Fruity and floral, with notes of ripe melon, green apple, pear, or stone fruit, derived from the nuruk fermentation. Lactic or yogurt-like notes may be present in low amounts and are acceptable. A subtle earthiness or grain character from the nuruk is appropriate and characteristic. The aroma should be inviting and clean; excessive funk, sourness, or off-aromas are faults.
Appearance
Clear to brilliant; color ranges from water-white to pale gold or very light amber. The defining characteristic of this style is its clarity; haze or cloudiness is a fault. A warm, slightly golden hue may develop with age or from the nuruk's natural pigments.
Flavor
Clean, delicate rice sweetness in balance with moderate acidity from lactic fermentation. Fruity and floral flavors complement the grain base. Low earthy notes from nuruk may add complexity. Umami character may be present in the background. The finish is clean, rounded, and moderately long. Bitterness is low. No harsh alcohol or fusels. Acetic sourness is a flaw.
Mouthfeel
Light to medium body; smooth and refined. Alcohol warmth is present but well-integrated and not harsh. This style is typically still, though very slight natural carbonation from fermentation is acceptable. The texture is generally silky, with a clean finish. No astringent notes.
Comments
Cheongju (청주; 淸酒) literally means "clear alcohol." The hanja characters are identical to those for Japanese sake (seishu), reflecting a shared concept of filtered, refined rice wine. It is distinct from its cloudy counterparts (Takju/Makgeolli) by its filtration and often aging. Cheongju serves as a ceremonial beverage as well as a cooking ingredient. It is fermented from polished rice and nuruk through one or more fermentation stages, then carefully filtered. Cheongju that is further refined with medicinal herbs or botanicals should be entered in the Yakju category. While rice is the most traditional starch source, entries brewed with other starch sources are acceptable. Cheongju may be entered if it was fortified with distilled alcohol, but the distilled alcohol must fit within all competition rules (e.g., no commercially produced spirits in a homebrewing competition) and should not exceed 15% of the entry by volume. Modern processing aids (e.g., enzymes, water salts/acidulants, fining agents, sulfites/preservatives, post-fermentation dilution) do not preclude entry into the competition, though entries will be evaluated against traditional characteristics. Character-altering additions (e.g., sugar/sweeteners, fruit, botanicals, non-rice fermentables) must be entered as Yakju.
Style Comparison
Compared to Takju (K1B) and Makgeolli (K1A), Cheongju is the clear, filtered, refined counterpart. It is drawn from the bright top layer of the fermented mash and separated from the cloudy sediment. It is lighter in body, more delicate, and more aromatic, with a cleaner finish. The hanja characters for Cheongju (淸酒) are identical to those for Japanese seishu, reflecting a shared concept of filtered, refined rice wine. Compared to sake (S1A/S1B), Cheongju is fermented with wild nuruk rather than cultured koji, giving it a distinctive earthy, lactic, and slightly funky complexity that sake lacks. Compared to Yakju (K1D), Cheongju is the same clear rice wine but without added botanicals or medicinal ingredients.
Entry Instructions
Entrants MUST specify carbonation level (still; petillant/lightly carbonated; sparkling/highly carbonated). Entrants MUST specify sweetness (dry; semi-sweet; sweet). Entrants MUST specify strength (light/table strength [<13%]; standard [13–16%]; strong [>16%]). Entrants MAY declare the primary grain, number of fermentation stages, aging method, or nuruk type.
Vital Statistics
| Parameter | Range |
|---|---|
| ABV | 12 – 16% typical |
| Appearance | Clear |
| Acidity | pH: 3.5 – 4.3, TA: 0.3 – 0.8% |
| Body | Light to medium |
| Carbonation | Typically still |
K1D. Yakju (Herb and Botanically Augmented Rice Brew)
Overall Impression
A Korean traditional fermented beverage, based on either a clear (Cheongju) or cloudy (Takju/Makgeolli) foundation, that is intentionally brewed or infused with additional medicinal herbs, flowers, fruits, vegetables, spices, or other botanicals. The declared ingredient(s) should make a distinctive and pleasant contribution to the aroma and flavor, harmonizing with the underlying fermented rice character. A well-made Yakju is complex and evocative, with the special ingredients clearly identifiable but well-integrated.
Aroma
The base rice fermentation character (fruity/floral esters from nuruk, lactic notes, grain) is present and complemented by the aroma of the declared botanical or fruit ingredient. Common traditional additions include ginseng (earthy, slightly bitter, warm), chrysanthemum (floral, sweet), pine (resinous, clean), jujube or goji (fruity, sweet), and lotus (clean, subtly floral). The special ingredient's aroma should be identifiable without overwhelming the base character.
Appearance
Highly variable depending on the base style and botanical(s) used. Clear to brilliant if based on Cheongju; opaque and milky if based on Takju. Color may range from pale straw to deep amber, golden, or even greenish-tint depending on the added ingredients. Declared appearance should be consistent with actual character.
Flavor
The character of the declared ingredient(s) should be evident in the flavor and harmoniously integrated. The underlying rice fermentation (sweetness, lactic acidity, earthy nuruk notes) should still be perceptible. Herbal bitterness, floral sweetness, or fruity complexity from the botanicals should layer pleasantly on the base. The finish may reflect both the base style and the botanical addition. No harsh or unpleasant off-flavors from poor ingredient quality or fermentation faults.
Mouthfeel
Variable depending on base style. Alcohol warmth should be appropriate to declared strength. Carbonation should match the declared level. Light astringency from grain tannins is acceptable in Takju- and Makgeolli-based examples.
Comments
The word Yakju (약주; 藥酒) translates literally to "medicinal alcohol" and historically encompasses much of what is also called Cheongju; the two terms are often used interchangeably in Korean. Well-known traditional Yakju examples include the ginseng-based Baekseju (백세주) and hawthorn-based Sansachun (산사춘). For the purposes of this competition, Yakju is defined as any clear or cloudy fermented Korean rice-based alcohol that includes substantial additions of herbs, flowers, fruits, vegetables, or other botanicals beyond the base ingredients of rice, nuruk, and water. Entries without such additions should be entered in Cheongju (clear) or Takju (cloudy). Judges should evaluate the entry on the harmony of the declared special ingredient(s) with the fermented rice base. While rice is the most traditional starch source, entries brewed with other starch sources are acceptable. Yakju may be entered if it was fortified with distilled alcohol, but the distilled alcohol must fit within all competition rules (e.g., no commercially produced spirits in a homebrewing competition) and should not exceed 15% of the entry by volume. Modern processing aids (e.g., enzymes, water salts/acidulants, fining agents, sulfites/preservatives, post-fermentation dilution) do not preclude entry into the competition, though entries will be evaluated against how well traditional characteristics balance with specialty ingredient(s).
Style Comparison
Compared to the other Korean Traditional Alcohol categories, Yakju is distinguished by the addition of medicinal herbs, flowers, fruits, or other botanicals to a base of clear or cloudy Korean rice alcohol. Historically, Yakju (藥酒, "medicinal alcohol") and Cheongju were used interchangeably in Korean, but for competition purposes Yakju is the botanically augmented category. It is the Korean equivalent of Specialty Sake (S1C). Both are catch-all categories for beverages that build on a traditional rice ferment with additional ingredients, but Yakju is distinctly brewed with nuruk whereas the saccharifying agent in Specialty Sake is rice koji. The base style (Cheongju, Takju, or Makgeolli) determines the underlying character, while the declared botanicals (ginseng, chrysanthemum, pine, jujube, etc.) add the distinctive aromatic and flavor signature. Compared to its unflavored base style, a well-made Yakju should taste like a harmonious extension, not a flavored cocktail.
Entry Instructions
Entrants MUST specify carbonation level (still; petillant/lightly carbonated; sparkling/highly carbonated). Entrants MUST specify sweetness (dry; semi-sweet; sweet). Entrants MUST specify strength (light/table strength [<10%]; standard [10–16%]; strong [>16%]). Entrants MUST declare the base style (Cheongju-based [clear]; Takju-based [cloudy]; Makgeolli-based [cloudy and low-alcohol]) and MUST list all declared special ingredients (herbs, fruits, botanicals). Judges will evaluate the entry based on declared character. Entrants MAY declare the primary grain, number of fermentation stages, aging method, or nuruk type.
Vital Statistics
| Parameter | Range |
|---|---|
| ABV | 6 – 20% (variable based on base style and ingredients) |
| Appearance | Clear/brilliant (Cheongju base) to opaque/milky (Takju/Makgeolli base) |
| Acidity | Varies |
| Body | Varies |
| Carbonation | Varies |
Sake
Sake is a Japanese fermented rice beverage produced through a multiple parallel fermentation process, in which koji (Aspergillus oryzae mold) simultaneously saccharifies rice starch while yeast converts the resulting sugars into alcohol. The base ingredients are polished rice, rice koji, water, and yeast. Key parameters that characterize sake include the Seimaibuai (精米歩合), or rice polish ratio: the percentage of the grain remaining after milling (lower = more milling); the Nihonshudo (日本酒度), or sake meter value: positive values indicate dryness, negative values indicate sweetness; and Acidity, measured in conventional sando (酸度) units: 1 sando = 1 mL of 0.1 M sodium hydroxide (NaOH) required to neutralize 10 mL of sake. Higher acidity corresponds to a thinner, sharper, drier character. Approximate pH is provided as an additional reference measurement.
Note that rice polish grade, SMV, and acidity measurements are informational and not required for entry.
S1A. Junmai-shu (Pure Rice Sake)
Overall Impression
A sake made exclusively from rice, koji, water, and yeast, with no added alcohol or adjuncts. The style emphasizes the intrinsic flavor of rice and the brewer's craft in coaxing depth, umami richness, and complexity from purely natural fermentation. A well-made Junmai-shu (純米酒) is full, round, and satisfying, with a flavor profile that invites food pairing.
Aroma
Moderate to pronounced cereal and steamed rice character, often accompanied by earthy, lactic, or grainy notes. Umami (savory) aromatics are characteristic and welcome. Fruity esters, while present, are generally more restrained than in distilled-alcohol-added styles. Floral notes may appear, especially in more highly milled variants. Yogurt or lactic notes are generally absent, but are acceptable in entries brewed using kimoto (生酛) or yamahai (山廃) methods, where natural Lactobacillus fermentation produces them (lactic notes should not be overbearing). No harsh or solvent-like alcohol aromas.
Appearance
Clear to very clear; color ranges from water-white to pale straw or very light gold. Some warmth of color is acceptable. Cloudiness or visible particulate is a fault unless the entry is declared as a nigori (濁り酒: unfiltered) variant.
Flavor
Rice-forward, with pronounced umami and a fuller, richer body than alcohol-added counterparts. Acidity is typically moderate to moderately high, contributing freshness without sharpness. The finish may be longer and slightly more robust, with a pleasant lingering rice or cereal quality. Sweetness (from residual sugar) should match the declared sweetness level. Bitterness is low. No harsh, chemical, or off-flavors.
Mouthfeel
Medium to full body; rounder and weightier than Aruten-shu. Alcohol warmth is present but smooth. Carbonation should match declared level. Texture is generally smooth with a clean to slightly lingering finish.
Comments
Junmai-shu (純米酒) encompasses a broad spectrum of grades determined mostly by seimaibuai (rice polish ratio), including Junmai Daiginjo (純米大吟醸: milled to ≤50%), Junmai Ginjo (純米吟醸: milled to ≤60%), and Junmai (純米: no minimum seimaibuai requirement; the actual ratio must be disclosed on the label). Higher milling generally produces lighter, more elegant, and more aromatic expressions within this category; lower milling typically produces more rustic and umami-rich profiles. Entries are not required to declare the grade. If declared, judges should evaluate the entry on the balance and quality appropriate to its declared character. Junmai-shu may be served warm or cold; the intended serving temperature may be declared optionally. Modern processing aids (e.g., enzymes, water salts/acidulants, fining agents, sulfites/preservatives, post-fermentation dilution) do not preclude entry into the competition, though entries will be evaluated against traditional characteristics. Character-altering additions (e.g., sugar/sweeteners, fruit, botanicals, non-rice fermentables) must be entered as Specialty Sake.
Style Comparison
Compared to Aruten-shu (S1B), Junmai-shu is fuller-bodied, rounder, and more umami-forward, with more restrained fruity/floral aromatics. The absence of added jozo-alcohol means aromatic extraction is lower, resulting in a more rice-driven, rustic, and savory profile. Within the Junmai family, higher rice polish (Junmai Ginjo, Junmai Daiginjo) produces lighter, more elegant, and more aromatic expressions, while lower polish yields more robust, earthy character. Junmai-shu may be served warm or cold, whereas highly polished Ginjo/Daiginjo styles are typically served chilled to preserve fragile aromas. Compared to Korean Cheongju (K1C), Junmai-shu typically has cleaner, more refined character due to the use of single-species cultured koji rather than wild nuruk, resulting in less lactic/funky complexity.
Entry Instructions
Entrants MUST specify carbonation level (still; petillant/lightly carbonated; sparkling/highly carbonated). Entrants MUST specify sweetness (dry; semi-sweet; sweet). Entrants MUST specify strength (light/table strength [<14%]; standard [14–17%]; genshu/full-strength [>17%]). Entrants MAY declare clarity if entering nigori (unfiltered/cloudy sake). Entrants MAY optionally declare the rice variety, seimaibuai, intended serving temperature, or production method (e.g., kimoto, yamahai).
Vital Statistics
| Parameter | Range |
|---|---|
| ABV | 8 – 20% (varies by dilution; undiluted genshu up to ~20%) |
| Nihonshudo (SMV) | −5 to +12 (negative = sweeter; positive = drier) |
| Acidity | Sando: 1.0 – 2.0, pH: 3.8 – 4.3 |
| Seimaibuai | Typically 35 – 70% remaining; entries outside this range are acceptable |
S1B. Aruten-shu (Alcohol-Added Sake)
Overall Impression
A sake in which a small quantity of high-strength distilled alcohol (jozo-alcohol) has been added right before pressing. This addition is a deliberate and legitimate technique used to extract additional aromatic compounds from the fermenting mash, producing a lighter-bodied, more fragrant, and crisper sake than a comparable pure-rice expression. A well-made Aruten-shu (アル添酒) is elegant, aromatic, and clean.
Aroma
More aromatic and fragrant than a comparable Junmai-shu; fruity esters (banana, melon, apple, pear) and floral notes (fresh flowers, honeydew) are characteristic and often pronounced, particularly in Ginjo and Daiginjo grades. The aroma should be inviting and complex. Umami aromatics are more subdued than in Junmai styles. No harsh solvent, chemical, or "hot alcohol" notes.
Appearance
Clear to brilliant; color typically water-white to very pale straw. This style may be lighter in color than Junmai counterparts. Haze or visible particulate is a fault unless the entry is declared as a nigori (濁り酒: unfiltered) variant.
Flavor
Lighter and crisper than Junmai-shu, with prominent fruity and floral flavor that reflects the enhanced aromatic extraction. Rice character is present but more delicate. Acidity tends to be moderate to low. The finish is clean and relatively short. Bitterness is low. Sweetness should match the declared level.
Mouthfeel
Light to medium body; notably lighter and crisper than Junmai counterparts. Smooth on the palate. Alcohol is integrated and should not feel hot or harsh, though a very mild and pleasant alcohol warmth is acceptable. A very mild dryness on the finish is acceptable and may be characteristic.
Comments
As with Junmai-shu, Aruten-shu (アル添酒) encompasses a broad spectrum of grades determined mostly by seimaibuai (rice polish ratio), including Daiginjo (milled to ≤50%), Ginjo (milled to ≤60%), and Honjozo (milled to ≤70%). The added alcohol in premium Aruten-shu (Honjozo, Ginjo, Daiginjo) is limited by law in Japan to ≤10% of the weight of the polished rice used, while this limitation is less stringent in non-premium futsushu. The 10% weight limit is a far smaller addition than historical wartime dilution practices, and modern Aruten-shu should not be viewed as inferior to Junmai-shu; they are simply different stylistic expressions. This style excludes sake with added sugar, flavors, or other adjuncts beyond the allowable jozo-alcohol, which belong in Specialty Sake. Modern processing aids (e.g., enzymes, water salts/acidulants, fining agents, sulfites/preservatives, post-fermentation dilution) do not preclude entry into the competition, though entries will be evaluated against traditional characteristics.
Style Comparison
Compared to Junmai-shu (S1A), Aruten-shu is lighter-bodied, crisper, and more aromatic. The addition of jozo-alcohol extracts alcohol-soluble aromatic compounds (especially esters) that water-soluble extraction alone cannot achieve, resulting in more pronounced fruity and floral notes. Aruten-shu tends toward drier SMV values and lower acidity. Within the Aruten family, Honjozo (≤70% remaining) is the most approachable middle ground, Ginjo (≤60%) is more aromatic, and Daiginjo (≤50%) is the most refined and complex. The added alcohol in premium Aruten-shu is a deliberate technique (limited to ≤10% of polished rice weight), not a cost-cutting dilution, and should not be considered inferior to Junmai-shu.
Entry Instructions
Entrants MUST specify carbonation level (still; petillant/lightly carbonated; sparkling/highly carbonated). Entrants MUST specify sweetness (dry; semi-sweet; sweet). Entrants MUST specify strength (light/table strength [<14%]; standard [14–17%]; genshu/full-strength [>17%]). Entrants MAY declare clarity if entering nigori (unfiltered/cloudy sake). Entrants MAY optionally declare the rice variety, seimaibuai, or intended serving temperature.
Vital Statistics
| Parameter | Range |
|---|---|
| ABV | 13 – 20% |
| Nihonshudo (SMV) | −3 to +12 (tends toward drier/positive values) |
| Acidity | Sando: 1.0 – 1.6, pH: 4.0 – 4.5 (tends toward lower acidity than Junmai) |
| Seimaibuai | Typically 35 – 70% remaining; entries outside this range are acceptable |
S1C. Specialty Sake
Overall Impression
A sake brewed with additional ingredients beyond the core four (rice, koji, water, yeast) or produced using non-standard techniques that substantially alter its character. This category celebrates creativity and innovation while remaining grounded in the sake-brewing tradition. The declared special ingredients or process should be evident and harmoniously integrated; the result should be a coherent, enjoyable beverage.
Aroma
Highly variable depending on declared ingredients and technique. The character of any special ingredient(s) (fruit, botanical, spice, alternative grain, aging vessel, carbonation, etc.) should be identifiable and in balance with the sake base. The underlying sake character (rice, koji, fermentation esters) should still be perceptible and should not be entirely overwhelmed.
Appearance
Highly variable. May range from water-white to deeply colored depending on ingredients. Cloudy expressions (e.g., nigori/unfiltered sake) are acceptable and should be declared. Sparkling sake may show fine carbonation bubbles.
Flavor
The flavor of the declared ingredient(s) or technique should be evident, pleasant, and well-integrated with the rice fermentation base. Balance is critical; the sake should not taste simply like a flavored cocktail, but rather like a thoughtful extension of the base beverage. Sweetness, acidity, and bitterness should be in harmony. No harsh, chemical, or off-flavors.
Mouthfeel
Variable depending on ingredients and style. May be light and sparkling (e.g., sparkling/nigori sake) or full and rich (e.g., fruit-augmented sake). Declared carbonation and sweetness levels should be consistent with the entry's actual character.
Comments
Includes, but is not limited to: fruit sake, vegetable sake, spiced sake, sake brewed with alternative grains (e.g., barley, corn), and sake with unusual production techniques. Entries that otherwise meet Junmai-shu or Aruten-shu parameters but include an additional ingredient should be entered here. Nama, muroka, genshu, kimoto/yamahai, and other traditional process variants remain in S1A/S1B. Judges should evaluate the entry based on the character of the declared special ingredient(s) and the overall harmony of the final beverage. Modern processing aids (e.g., enzymes, water salts/acidulants, fining agents, sulfites/preservatives, post-fermentation dilution) do not preclude entry into the competition, though entries will be evaluated against how well traditional characteristics balance with specialty ingredient(s).
Style Comparison
Unlike Junmai-shu (S1A) and Aruten-shu (S1B), which are defined by their adherence to traditional sake production methods, Specialty Sake encompasses any sake that diverges through additional ingredients or non-standard techniques. It is the sake equivalent of Yakju (K1D) in the Korean Traditional Alcohol category. Both are catch-all categories for botanically or technically augmented versions of the base styles, but Specialty Sake is distinctly brewed with rice koji whereas the saccharifying agent in Yakju is nuruk. Judges should compare entries within this category based on the declared character and harmony of ingredients rather than against a fixed flavor target.
Entry Instructions
Entrants MUST specify carbonation level (still; petillant/lightly carbonated; sparkling/highly carbonated). Entrants MUST specify sweetness (dry; semi-sweet; sweet). Entrants MUST specify strength (light/table strength [<14%]; standard [14–17%]; genshu/full-strength [>17%]). Entrants MUST describe all declared special ingredients and/or non-standard techniques. Entrants MUST indicate whether the sake base is Junmai or Aruten. Judges will evaluate based on the declared character.
Vital Statistics
| Parameter | Range |
|---|---|
| ABV | Highly variable; sparkling styles may be lower |
| Nihonshudo (SMV) | Variable |
| Acidity | Variable |
| Seimaibuai | Typically 35 – 70% remaining; entries outside this range are acceptable |
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