The National Administration of Medicines, Food and Medical Technology (ANMAT) and the Secretariat of Agriculture, Livestock and Fisheries have published Joint Resolution 9/2025, which amends Article 1084 of “CHAPTER XIII FERMENTED BEVERAGES” concerning sake.

ARTICLE 1.- Article 1084 quater is hereby incorporated into Chapter XIII – Fermented Beverages – of the Argentine Food Code, and shall be worded as follows: “Article 1084 quater: Sake is defined as the alcoholic beverage obtained by the alcoholic fermentation of rice must—optionally polished, soaked, cooked, and stabilized—saccharified by Aspergillus oryzae and the yeast Saccharomyces cerevisiae, or by their enzymes, with an alcohol content of 12 to 26 % vol. at 20°C and a pH between 4.2 and 4.7, with a maximum methanol content of 300 mg per 100 mL of anhydrous alcohol.

The drink will be called “Sake.”

When flavorings are added, it shall be called “Flavored Sake with (…)”, completing the sentence with the name of the flavoring used.

If the product is pasteurized, the word “pasteurized” must be included on the label after the product name.