General Sake Terms

Question 1

What does the term

heiko fukuhakkoshiki

(multiple parallel fermentation)

refer to?

Answer 1

That the saccharaification and fermentation by the yeast take place at the same time in the same tank.

Question 2

Seimaibuai

Answer 2

The “percent of the remaining grain size” after polishing

Question 3

Nuka

Answer 3

The powdery waste that remains after the polishing process.

Usually repurposed for livestock feed and many foods.

Question 4

Seimai

Answer 4

Rice polishing

Question 5

Seimai-ki

Answer 5

Modern saké-polishing machines

Question 6

Senmai

Answer 6

Wash

Washing the polished rice to remove the nuka, the talc-like powder left after the polishing process.

Question 7

Shinseki

Answer 7

Soaking the rice.

Deceivingly simple process is a crucial one.

Question 8

Why is shinseki such a crucial step in the process of making sake?

Answer 8

The water content of the rice before steaming significantly affects the condition of the resulting steamed rice.

Question 9

Koshiki

Answer 9

The vat in which rice is steamed in the large quantities needed for saké production.

Question 10

Kura

Answer 10

Saké breweries

Question 11

Mushimai

or

Jomai

Answer 11

Steaming the rice

Question 12

What is the Japanese term(s) for steaming the rice?

Answer 12

Mushimai

or

Jomai

Question 13

Koji

Answer 13

• Koji* is steamed white rice onto which a mold has been cultivated.
• Aspergillus oryzae*

Question 14

What is the name of the white rice that has been cultivated with mold?

Answer 14

Koji

Question 15

Koji-kin

Answer 15

The mold cultivated on the white rice during Koji production.

Question 16

Koji-muro

Answer 16

A special room within the kura used for the production of Koji.

It is maintained at a higher temperature and humidity than the rest of the kura.

Question 17

Kurabito

Answer 17

Brewery workers

Question 18

Moto

or

Shubo

Answer 18

Yeast starter batch.

Koji, regular steamed rice and water are mixed in a small vat, and a culture of pure yeast cells is added.

Usually a small amount of lactic acid is added to protect the fledgling yeast cells from bacteria.

Question 19

Moto

Answer 19

Yeast starter batch.

Koji, regular steamed rice and water are mixed in a small vat, and a culture of pure yeast cells is added.

Usually a small amount of lactic acid is added to protect the fledgling yeast cells from bacteria.

Question 20

Shubo

Answer 20

Yeast starter batch.

Koji, regular steamed rice and water are mixed in a small vat, and a culture of pure yeast cells is added.

Usually a small amount of lactic acid is added to protect the fledgling yeast cells from bacteria.

Question 21

What is sandan shikomi?

Answer 21

“Three-step brewing”

Three addtions of Koji, Rice, and Water over a four day period.

No addition is made on day two, odori, to allow the yeast cells to propagate.

Question 22

What does the term odori refer to?

Answer 22

“Dance”

Odori refers to the second day of the sandan shikomi where the moromi is set aside to rest allowing the yeast cells to propagate.

Question 23

What is moromi?

Answer 23

Moromi is the name of the mash made up of Koji, Rice, Water, and Yeast.