Dry Apple Cider from Japan

A still fermented apple cider with low residual sugar, produced from apple juice fermented with yeast, resulting in an alcoholic strength typically between 4-7% ABV. It falls under HTS 2206.00.15.20 as 'other' cider, neither sparkling nor the primary still cider subheading. This classification covers non-sparkling, non-specific ciders not elsewhere specified.

Duty Rate — Japan → United States

10%

Rate breakdown

9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter

Calculate with your customs value Verify classification with AI

Import Tips

• Declare alcoholic strength by volume at 20°C and calculate proof liters accurately using US Customs formulas to avoid penalties

• Provide lab analysis certificates confirming it's fermented cider (not wine or spirits) and meets <3 bar pressure for non-sparkling

• Label containers with alcohol content, origin, and 'product of' details; watch for common pitfalls like misclassifying as beer (2203)