Futsushu

Futsushu, or ordinary sake, is a legal category of sake defined under Japan’s Liquor Tax Act. It refers to sake that does not meet the specific criteria for Junmai-shu or Honjozo-shu. As such, futsushu may be produced with the addition of distilled alcohol and may include other permitted additives; there are no mandatory requirements on the rice polishing ratio for futsushu, unlike the stricter thresholds applied to some other classifications.

The label futsushu is primarily a regulatory designation and does not imply a particular level of quality. It simply indicates that the product is classified as ordinary sake under the law. In practice, futsushu encompasses a wide range of styles and quality levels, from mass-market examples to affordable everyday sakes. Production practices vary, with some futsushu using higher levels of added alcohol to achieve a lighter body and aroma, while others rely on standard fermentation processes without significant addition of alcohol.

Futsushu contrasts with Junmai-shu, which is made without added distilled alcohol, and with Honjozo-shu, which uses a small amount of added alcohol and typically carries a minimum rice-polishing ratio. On labels, many producers choose not to display “futsushu” explicitly, instead listing the brand name or the more specific subcategory. In recent years, consumer interest has leaned toward transparency and quality signaling through Junmai and Ginjo classifications, while futsushu remains the dominant form in terms of overall production volume.