A master brewer.
Tokubetsu is a term used alongside honjōzō and junmai. It means ‘special’ and denotes a special kind of honjōzō or junmai. There are three ways for a sake to qualify for this: 1. The rice is polished to below 60 percent. 2. The sake is made exclusively from sake-specific rice. 3. It includes some other process that the brewer has arranged to be legally recognized.
The third addition, when building the moromi using the sandanshikomi (three-stage addition) method.