Classifications of premium sake are referred to as tokutei meishoshu. This is a provision under Japanese trade law created in 1992. In order to qualify for this provision, the amount of rice koji must be more than 15% of the total weight of rice used, the additional alcohol (if any) used should be less than 10% of total weight of rice used, and rice has to be certified and graded. There are 8 types of sake in tokutei meishoshu, which are classified depending on seimaibuai, or polishing ratio, and the combination of raw ingredients. Tokubetsu means “special”, and sake brewers usually call their brew “tokubetsu” if the rice has been polished more than usual or if a special limited rice type is used. The grade Tokubetsu Junmai ususally means the rice has been polished more than a typical Junmai sake, exceeding the 70% seimaibuai.