おさけ2 Flashcards
1
Q
にがみ
A
bitterness (part of go-mi)
2
Q
ひいれ
A
saké pasturization process
3
Q
ほんじょうぞうしゅ
A
saké made from rice, koji, water and a little alcohol
4
Q
じょうまい
A
steamed rice, the rice steaming procedure
5
Q
じょうぞう
A
the saké pressing process
6
Q
じゅんまいしゅ 純米酒
A
saké made from only rice, kōji and water. Pure saké.
7
Q
おかん
A
a general term for warmed saké
8
Q
かんざけ 燗酒
A
a general term for warmed saké
9
Q
かおり
A
the smell or fragrance of Saké
10
Q
からくち 辛口
A
saké that tastes drier than usual
11
Q
こうじ
A
rice cultivated with kōjikin; used in every stage of saké production
12
Q
こうじきn 麹菌
A
a mold used in saké production to break down starches in steamed rice into fermentable sugars
