2206.00.45.00 - Rice wine or sakè

This HTS classification, 2206.00.45.00, specifically designates rice wine, commonly known as sakè. Sakè is an alcoholic beverage produced in Japan through the fermentation of rice. Its production process typically involves the saccharification of rice starch by the mold *Aspergillus oryzae*, followed by alcoholic fermentation by yeast. This distinct manufacturing method differentiates it from other fermented beverages.

While the parent category 2206 covers a broad range of "Other fermented beverages," this subcategory is narrowly focused on rice wine. It is important to distinguish 2206.00.45.00 from sibling categories such as 2206.00.15, which is reserved for cider and perry, and 2206.00.30.00, specifically for prune wine. These siblings are distinguished by the primary fermented fruit or ingredient.

As a leaf node within the HTS, 2206.00.45.00 does not have further subcategories. Therefore, classification within this code relies on confirming the product is indeed rice wine or sakè, based on its ingredients, production method, and characteristic properties as an alcoholic beverage derived from fermented rice.