Collection: Tokubetsu Honjozo and Tokubetsu Junmai

Tokubetsu is a weird category, but it basically means special. It is technically defined as being one of the following:

• Made from one of the ~100 or so sake-specific rice strains (ex. Yamadanishiki, Omachi, etc)
• Polished to 60% or less of its original size (equal to ginjo level)
• Brewed using a special method 

Tokubetsu sake sometimes specifies what makes it special, or distinct from an otherwise identical product in their lineup, e.g. "100% Yamadanishiki." But for other sake you have to look deep into the story (or simply taste it!) to learn what makes it special. 

In practice, tokubetsu is a toji saying: "we really like this but we already have a junmai and junmai ginjo. This sake is its own special thing. So we're going to label it tokubetsu, aka special, and sell it that way."