flavor of the sake. It is often misunderstood that the addition of distilled alcohol is of poor quality, but that is not the case with the addition of distilled alcohol to special-designation sake. Specifically, 78.3% of the sake entered in the Zenkoku shinshu kanpyōkai (全国新酒鑑評会, National New Sake Appraisal), the largest sake contest, had distilled alcohol added, and 91.1% of the winning sake had it added. It should be noted, however, that the most important aspect of the contest is the brewing technique, not whether it tastes and flavor good or not. Sake made with highly milled rice has a strong aroma and a light taste without miscellaneous taste. It maximizes the fruity flavor of ginjō. On the other hand, sake made with less milled rice but with attention to various factors tends to have a rich sweetness and flavor derived from rice. The certification requirements for special-designation sake must meet the conditions listed below, as well as the superior aroma and color specified by the National Tax Agency. The listing below often has the highest price at the top: Ways to make the starter mash () is the traditional orthodox method for preparing the starter mash, which includes the laborious process of using poles to mix it into a paste, known as . This method was the standard for 300 years, but it is rare today. () is a simplified version of the method, introduced in the early 1900s. skips the step of making a paste out of the starter mash. That step of the method is known as , and the full name for is (), meaning 'discontinuation of . While the method was originally developed to speed production time compared to the method, it is slower than the modern method and is now used only in specialty brews for the earthy flavors it produces. (), 'quick fermentation,' is the modern method of preparing the starter mash. Lactic acid, produced naturally in the two slower traditional methods, is added to the starter to inhibit unwanted bacteria. sake tends to have a lighter flavor than or . Different handling after fermentation The characteristics of sake listed below are generally described on the label attached to the sake bottle. For example, " " (しぼりたて無濾過生原酒) indicates that all the conditions of , , and below are satisfied. () is sake that has not been pasteurized. It requires refrigerated storage and has