Chapter 22 covers beverages, spirits and vinegar, and is the core chapter in the HS classification for liquid products intended for direct human consumption. This chapter includes water (including mineral water and aerated water), alcoholic beverages (beer, wine, spirits, etc.) and vinegar. Its boundary is as follows: non-potable alcohol (such as industrial alcohol) is classified under Chapter 29 or Chapter 38; alcohol for medicinal use is classified under Chapter 30. Goods in this chapter generally involve the combined levy of excise duty, value-added tax and customs duty, and are subject to the alcohol control regulations of various countries. Heading 2206 specifically covers "other fermented beverages," that is, fermented beverages not listed in 2203 to 2205. It specifically includes: cider, perry, mead, sake, rice wine, fruit wine (such as cherry wine and raspberry wine), etc. This heading does not include: beer (2203), wine (2204), vermouth (2205), or spirits obtained by distillation (2208). The key characteristic is the fermentation process, and the alcohol content is usually lower than that of distilled spirits but higher than that of non-alcoholic beverages. The first 2 digits "22" represent Chapter 22, "Beverages, spirits and vinegar," indicating that the goods belong to the beverage category. Digits 3-4, "06," represent the heading "other fermented beverages," ordered within the chapter by product type: 2203 beer, 2204 wine, 2205 vermouth, 2206 other fermented beverages, 2207 undenatured ethanol, 2208 distilled spirits. Digits 5-6 are the subheading, but there is no further subdivision under 2206, and it directly becomes a 6-digit code covering all fermented beverages not otherwise specified. Therefore, 220600 is a complete 6-digit subheading and requires no further breakdown. This product is classified under 220600 because it is made through fermentation and does not belong to 2203 (beer, mainly using malt), 2204 (wine, using fresh grapes), or 2205 (vermouth, aromatized wine). At the same time, it has not been distilled, so it differs from 2208 (distilled spirits). If it is aromatized or sweetened after distillation, it may be classified under 2208; if it is distilled after fermentation, it is classified under 2208. Therefore, the core point is to confirm that the process is purely fermentation and that the raw materials are not predominantly grapes or malt.
Chapter
Chapter 22 covers beverages, spirits and vinegar, and is the core chapter in the HS classification for liquid products intended for direct human consumption. This chapter includes water (including mineral water and aerated water), alcoholic beverages (beer, wine, spirits, etc.) and vinegar. Its boundary is as follows: non-potable alcohol (such as industrial alcohol) is classified under Chapter 29 or Chapter 38; alcohol for medicinal use is classified under Chapter 30. Goods in this chapter generally involve the combined levy of excise duty, value-added tax and customs duty, and are subject to the alcohol control regulations of various countries.
Heading
Heading 2206 specifically covers "other fermented beverages," that is, fermented beverages not listed in 2203 to 2205. It specifically includes: cider, perry, mead, sake, rice wine, fruit wine (such as cherry wine and raspberry wine), etc. This heading does not include: beer (2203), wine (2204), vermouth (2205), or spirits obtained by distillation (2208). The key characteristic is the fermentation process, and the alcohol content is usually lower than that of distilled spirits but higher than that of non-alcoholic beverages.
Digit Breakdown
The first 2 digits "22" represent Chapter 22, "Beverages, spirits and vinegar," indicating that the goods belong to the beverage category. Digits 3-4, "06," represent the heading "other fermented beverages," ordered within the chapter by product type: 2203 beer, 2204 wine, 2205 vermouth, 2206 other fermented beverages, 2207 undenatured ethanol, 2208 distilled spirits. Digits 5-6 are the subheading, but there is no further subdivision under 2206, and it directly becomes a 6-digit code covering all fermented beverages not otherwise specified. Therefore, 220600 is a complete 6-digit subheading and requires no further breakdown.
Classification Basis
This product is classified under 220600 because it is made through fermentation and does not belong to 2203 (beer, mainly using malt), 2204 (wine, using fresh grapes), or 2205 (vermouth, aromatized wine). At the same time, it has not been distilled, so it differs from 2208 (distilled spirits). If it is aromatized or sweetened after distillation, it may be classified under 2208; if it is distilled after fermentation, it is classified under 2208. Therefore, the core point is to confirm that the process is purely fermentation and that the raw materials are not predominantly grapes or malt.
📝 Declaration Elements
Product name: The specific commodity name should be declared, such as "cider," "sake," or "mead," and vague wording such as "fermented beverage" should be avoided. Raw materials: List the main fermentation raw materials, such as apples, honey, rice, cherries, etc., and whether sugar or water has been added. Alcohol content: Declare the actual alcohol content by volume percentage, accurate to 0.1%vol, to determine whether it must be managed as spirits. Packaging specifications: Indicate the unit packaging capacity, such as 750ml/bottle, 330ml/can, and the quantity per carton. Brand: Declare the commodity brand (in Chinese or a foreign language); if there is no brand, indicate "unbranded." Production date: Declare in year-month-day format for shelf-life and excise duty verification. Manufacturer: Declare the manufacturer's name and country (region) for traceability. Product name: Cider; Raw materials: apple juice, water, yeast; Alcohol content: 5.0%vol; Packaging specifications: 330ml/can, 24 cans/carton; Brand: Strongbow; Production date: 2025-03-15; Manufacturer: Bulmers Ltd., United Kingdom. Mistakenly classifying sake under 2204 (wine); in fact, sake is a rice fermented beverage and should be classified under 2206. Fermented beverages with an alcohol content exceeding 20%vol may be mistakenly classified under 2208; it is necessary to confirm whether they have been distilled. For mixed fermented beverages with added grape juice, if the grape component is predominant, they should be classified under 2204 rather than 2206.
Product name
The specific commodity name should be declared, such as "cider," "sake," or "mead," and vague wording such as "fermented beverage" should be avoided.
⚠️ Writing only "other fermented beverages" or "fruit wine" without specifying the exact type.
Raw materials
List the main fermentation raw materials, such as apples, honey, rice, cherries, etc., and whether sugar or water has been added.
⚠️ Failure to indicate the raw materials, or mistakenly listing grapes as a raw material (which should be classified under 2204).
Alcohol content
Declare the actual alcohol content by volume percentage, accurate to 0.1%vol, to determine whether it must be managed as spirits.
⚠️ Writing only "low alcohol" or "high alcohol" without providing a specific value.
Packaging specifications
Indicate the unit packaging capacity, such as 750ml/bottle, 330ml/can, and the quantity per carton.
⚠️ Writing only "bottled" or "carton-packed" without specific capacity and quantity.
Brand
Declare the commodity brand (in Chinese or a foreign language); if there is no brand, indicate "unbranded."
⚠️ Confusing the brand with the manufacturer, or failing to declare the brand.
Production date
Declare in year-month-day format for shelf-life and excise duty verification.
⚠️ Writing only the year or month, with a non-standard format.
Manufacturer
Declare the manufacturer's name and country (region) for traceability.
⚠️ Writing only the country without the specific manufacturer name.
Example： Product name: Cider; Raw materials: apple juice, water, yeast; Alcohol content: 5.0%vol; Packaging specifications: 330ml/can, 24 cans/carton; Brand: Strongbow; Production date: 2025-03-15; Manufacturer: Bulmers Ltd., United Kingdom.
Common Mistakes：
Mistakenly classifying sake under 2204 (wine); in fact, sake is a rice fermented beverage and should be classified under 2206.
Fermented beverages with an alcohol content exceeding 20%vol may be mistakenly classified under 2208; it is necessary to confirm whether they have been distilled.
For mixed fermented beverages with added grape juice, if the grape component is predominant, they should be classified under 2204 rather than 2206.
🎯 Classification Logic
The core criteria for classification are: 1) fermentation process, not distillation; 2) raw materials are not malt (otherwise 2203), not fresh grapes (otherwise 2204), and not aromatized wine (otherwise 2205); 3) alcohol content is usually below 20%vol, but this is not absolute and must be considered together with the process. If distilled after fermentation, it is classified under 2208. If only spices are added after fermentation but the base liquor is wine, it is classified under 2205. Therefore, it is necessary to review the production process, raw material composition and source of alcohol. 2203 Beer: Beer is made mainly from malt through fermentation, whereas the fermented beverages of 2206 are not mainly based on malt, such as cider and sake. If malt is only an auxiliary material, classification under 2206 may still be possible, but malt must not be predominant. 2204 Wine: Wine must be fermented from fresh grapes, whereas 2206 may use other fruits or grains. If grape juice is mixed with other fruit juices and grape juice is the essential component, it is classified under 2204. 2205 Vermouth: Vermouth is aromatized wine, with wine as the base liquor and added spices, whereas 2206 covers other fermented beverages that are not aromatized. If spices are added to cider, it is still classified under 2206. 2208 Distilled spirits: 2208 covers spirits obtained by distillation, such as brandy and whisky, whereas 2206 covers purely fermented beverages that have not been distilled. If a fermented beverage is distilled, it is classified under 2208. 2209 Vinegar: Vinegar is an acidic liquid produced by fermentation and used for seasoning, whereas 2206 covers alcoholic beverages for drinking. If a fermented beverage is further oxidized into vinegar, it is classified under 2209. Confirm that the production process is fermentation, not distillation. Check whether the raw materials are mainly malt or grapes. Check whether spices have been added (if the base liquor is wine, it may be classified under 2205). Confirm whether the alcohol content is within the typical range for fermented beverages. Verify whether the packaging is for direct drinking and not for industrial use.
Basis
The core criteria for classification are: 1) fermentation process, not distillation; 2) raw materials are not malt (otherwise 2203), not fresh grapes (otherwise 2204), and not aromatized wine (otherwise 2205); 3) alcohol content is usually below 20%vol, but this is not absolute and must be considered together with the process. If distilled after fermentation, it is classified under 2208. If only spices are added after fermentation but the base liquor is wine, it is classified under 2205. Therefore, it is necessary to review the production process, raw material composition and source of alcohol.
Confused Codes：
2203 - Beer
Beer is made mainly from malt through fermentation, whereas the fermented beverages of 2206 are not mainly based on malt, such as cider and sake. If malt is only an auxiliary material, classification under 2206 may still be possible, but malt must not be predominant.
2204 - Wine
Wine must be fermented from fresh grapes, whereas 2206 may use other fruits or grains. If grape juice is mixed with other fruit juices and grape juice is the essential component, it is classified under 2204.
2205 - Vermouth
Vermouth is aromatized wine, with wine as the base liquor and added spices, whereas 2206 covers other fermented beverages that are not aromatized. If spices are added to cider, it is still classified under 2206.
2208 - Distilled spirits
2208 covers spirits obtained by distillation, such as brandy and whisky, whereas 2206 covers purely fermented beverages that have not been distilled. If a fermented beverage is distilled, it is classified under 2208.
2209 - Vinegar
Vinegar is an acidic liquid produced by fermentation and used for seasoning, whereas 2206 covers alcoholic beverages for drinking. If a fermented beverage is further oxidized into vinegar, it is classified under 2209.
Self-Check：
✓ Confirm that the production process is fermentation, not distillation.
✓ Check whether the raw materials are mainly malt or grapes.
✓ Check whether spices have been added (if the base liquor is wine, it may be classified under 2205).
✓ Confirm whether the alcohol content is within the typical range for fermented beverages.
✓ Verify whether the packaging is for direct drinking and not for industrial use.
❓ FAQ
How can I check the import tariff rate for 220600? You can check it through the "Import and Export Tariff" on the official website of the General Administration of Customs of China, or use the "Customs Classification Pre-ruling" service. Tariff rates are affected by free trade agreements; for example, goods from ASEAN, Chile, etc. may enjoy preferential treatment. It is recommended to rely on the tariff schedule at the time of actual declaration, or consult a professional customs broker. Should sake be classified under 220600 or 220890? Sake is a rice fermented beverage and has not been distilled, so it should be classified under 220600. 220890 covers other distilled spirits; if sake has been distilled, it is classified under 220890. However, traditional sake is a fermented beverage, so it is classified under 2206. Are both cider and perry classified under 220600? Yes, cider and perry are both fermented beverages made from non-grape fruits and are not listed in 2204 or 2205, so they are classified under 220600. However, note that if grape juice has been added and the grape component is predominant, they may be classified under 2204. What is the HS code for mead? Mead is a fermented beverage made from honey and is not listed under other headings, so it should be classified under 220600. When declaring, it is necessary to indicate that the raw material is honey; the alcohol content is usually 8%-18%vol. What regulatory documents are required for importing goods under 220600? Usually, a certificate of origin, health certificate, Chinese label filing, and importer food consignee filing, etc. are required. Some countries may require an alcoholic beverage license. The specific requirements shall be subject to those of the customs and market regulatory authorities. If carbon dioxide is added to a fermented beverage, is it still classified under 220600? Yes, adding carbon dioxide does not affect classification and it remains 220600. However, if it becomes sparkling wine (such as champagne) and the base liquor is wine, it is classified under 2204. If carbonation is added to other fermented beverages, it is still classified under 2206. What should be noted when importing 220600 goods through cross-border e-commerce retail? Declaration must be made through a cross-border e-commerce platform, and the goods must be on the positive list. Preferential tax rates may be enjoyed within the individual annual transaction limit. Note that alcoholic beverages may be subject to purchase quantity restrictions and must comply with Chinese electronic labeling requirements. How should classification disputes between 220600 and 220890 be resolved? The key is whether distillation has occurred. If the production process is distillation after fermentation, it is classified under 220890; if it is only fermentation, it is classified under 220600. Production process flow charts, proof of alcohol source and other materials may be provided, and a pre-ruling may be applied for when necessary.
Q: How can I check the import tariff rate for 220600?
A: You can check it through the "Import and Export Tariff" on the official website of the General Administration of Customs of China, or use the "Customs Classification Pre-ruling" service. Tariff rates are affected by free trade agreements; for example, goods from ASEAN, Chile, etc. may enjoy preferential treatment. It is recommended to rely on the tariff schedule at the time of actual declaration, or consult a professional customs broker.
Q: Should sake be classified under 220600 or 220890?
A: Sake is a rice fermented beverage and has not been distilled, so it should be classified under 220600. 220890 covers other distilled spirits; if sake has been distilled, it is classified under 220890. However, traditional sake is a fermented beverage, so it is classified under 2206.
Q: Are both cider and perry classified under 220600?
A: Yes, cider and perry are both fermented beverages made from non-grape fruits and are not listed in 2204 or 2205, so they are classified under 220600. However, note that if grape juice has been added and the grape component is predominant, they may be classified under 2204.
Q: What is the HS code for mead?
A: Mead is a fermented beverage made from honey and is not listed under other headings, so it should be classified under 220600. When declaring, it is necessary to indicate that the raw material is honey; the alcohol content is usually 8%-18%vol.
Q: What regulatory documents are required for importing goods under 220600?
A: Usually, a certificate of origin, health certificate, Chinese label filing, and importer food consignee filing, etc. are required. Some countries may require an alcoholic beverage license. The specific requirements shall be subject to those of the customs and market regulatory authorities.
Q: If carbon dioxide is added to a fermented beverage, is it still classified under 220600?
A: Yes, adding carbon dioxide does not affect classification and it remains 220600. However, if it becomes sparkling wine (such as champagne) and the base liquor is wine, it is classified under 2204. If carbonation is added to other fermented beverages, it is still classified under 2206.
Q: What should be noted when importing 220600 goods through cross-border e-commerce retail?
A: Declaration must be made through a cross-border e-commerce platform, and the goods must be on the positive list. Preferential tax rates may be enjoyed within the individual annual transaction limit. Note that alcoholic beverages may be subject to purchase quantity restrictions and must comply with Chinese electronic labeling requirements.
Q: How should classification disputes between 220600 and 220890 be resolved?
A: The key is whether distillation has occurred. If the production process is distillation after fermentation, it is classified under 220890; if it is only fermentation, it is classified under 220600. Production process flow charts, proof of alcohol source and other materials may be provided, and a pre-ruling may be applied for when necessary.
⚠️ Disclaimer: HS code classification, declaration elements, tariff rates and regulatory conditions on this page are for reference only and do not constitute legal advice on customs classification. Tariff rates and regulations are subject to change; the latest announcements from the General Administration of Customs and on-site determinations shall prevail. Please consult professional customs brokers or customs authorities before import/export.