Sake Terms

Question 1

Junmai

Answer 1

Pure rice sake

Question 2

Honjozo

Answer 2

Alcohol fortified sake

Question 3

Daiginjo

Answer 3

Extremely refined, rice milled down to at least 50%

Question 4

Ginjo

Answer 4

Very refined, at least 40% rice milled away. Brewed over an extended period at low temperature

Question 5

Muroka

Answer 5

Not carbon filtered - great for people who enjoy stronger more earthy flavours

Question 6

Nama

Answer 6

Unpasteurised sake, must be kept chilled. Tastes fresh and vibrant

Question 7

Genshu

Answer 7

Undiluted. More robust and more body. Higher alcohol content

Question 8

Kimoto

Answer 8

Traditional brewing method in which lactic acid is added to sterilise the yeast, water rice and koji

Question 9

Yamahai

Answer 9

No lactic acid added allowing natural fermentation

Question 10

Umeshu

Answer 10

Plum sake made from fermenting ume which is a fruit in the plum family similar in taste to apricots

Question 11

Yuzushu

Answer 11

Yuzu sake made by fermenting yuzu. It has fresh citrus flavours. Ours uses whole yuzu

Question 12

Shochu

Answer 12

Made with barley, sweet potato, brown sugar and rice - higher alcohol levels- served on the rocks or with hot water