Raw ingredients: Malted grain must always be used, but other cereal grains can also be included.
Water: Water used in production must be extracted in Japan.
Production: Saccharification, fermentation and distillation must be carried out at a distillery in Japan.
Distillation: Must be distilled to less than 95% ABV.
Aging: Spirit must be aged in Japan in wooden casks for a minimum of three years.
Packaging: Bottling must take place in Japan.
Strength: Bottled spirit must be at least 40% ABV.
Coloring: Plain caramel coloring (unflavored) can be used.