What's happening
This bill allows retail sale of koji-based distilled spirits, similar to soju, for on-premises consumption under existing wine licenses.
Why it matters
Expands beverage options for consumers and businesses. By allowing koji-based distilled spirits (similar to certain Japanese and Korean drinks) to be sold under existing wine licenses, the bill increases the variety of alcoholic beverages that can be legally served in restaurants and bars, making New York more attractive to culinary entrepreneurs and patrons seeking diverse experiences.
Supports local craft distilleries. The bill specifically references spirits produced by holders of a class D distiller’s license, potentially boosting small-scale, local distillers who specialize in traditional fermentation methods using koji (aspergillus oryzae), and encouraging innovation in the craft spirits sector.
Modernizes outdated alcohol regulations. Including koji-based spirits under the same legal framework as wine and soju reflects changing consumer tastes and acknowledges cultural trends, particularly the rising popularity of East Asian cuisine and beverages in New York.
Clarifies legal definitions and compliance. By explicitly defining what constitutes a “koji based distilled spirit” (including production methods and alcohol content limits), the bill helps businesses understand what products qualify, reducing legal ambiguity and compliance risks.
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Who cares
Headline styles
Allow Koji Spirits in Bars
Plain English, a few words. Used as the page title.
Sponsors
1 Co-sponsor
1 Multi-sponsor
History
- Referred to economic development
- Referred to economic development
Companion bill
The same bill in the other chamber. A bill becomes law when one version passes both houses and the governor signs it, so either number can carry it.
Allow Koji Spirits at Bars
In Senate Committee · Rules · Sponsor John J. Bonacic
Full text
1 pageUnderlined is new[Struck] is removedOfficial text on nysenate.gov ↗
STATE OF NEW YORK
7594
2017-2018 Regular Sessions
IN ASSEMBLY
May 3, 2017
Introduced by M. of A. GUNTHER -- read once and referred to the Committee on Economic Development
AN ACT to amend the alcoholic beverage control law, in relation to koji
The People of the State of New York, represented in Senate and Assembly, do enact as follows:
Section 1. Subdivision 3 of section 81 of the alcoholic beverage control law, as amended by chapter 627 of the laws of 2002, is amended to read as follows:
3. Such license shall in form and in substance be a license to the person specifically licensed to sell wine at retail, to be consumed upon the premises. Such license shall also be deemed to include a license to sell beer [and], soju and koji based distilled spirits at retail to be consumed under the same terms and conditions without the payment of any additional fee. For the purposes of this subdivision, "soju" shall mean an imported Korean alcoholic beverage that contains not more than twenty-four per centum alcohol, by volume, and is derived from agricultural products, and "koji based distilled spirits" shall mean any spirit, produced by a holder of a class D distiller's license, at or lower than twenty-four percent alcohol by volume, in which aspergillus oryzae, a filamentous fungus, is utilized in the saccharification in the production of the mash used to produce the spirit, and which has not used germinated cereal grains that have been dried in a process known as malting for starch conservation.
§ 2. This act shall take effect immediately.
EXPLANATION--Matter in italics (underscored) is new; matter in brackets
[ ] is old law to be omitted.
LBD08309-03-7
Reflowed for reading: line numbers and page breaks removed. Cite the official text.
Summaries, headlines and scores are AI-generated from the official bill text. How we score bills. Source: NYS Open Legislation.