sake terms Flashcards
Amakuchi
Sweet in flavor
Futsu-shu
Normal sake-anything without a special moniker
Genshu
Undiluted sake (most are slightly diluted)
Ginjo-shu
Sake brewed with rice milled so that no more than 60% of the grain remains
Hi-ire
Pasteurization
Honjozo
Sake to which a small amount of distilled alcohol is added
Jizake
Sake from smaller kura- originally, sake from the boonies
Junmai-shu
Sake brewed with only rice, water, and koji- no additives
Karakuchi
Dry in flavor
Kasu
The lees remaining after the sake has been pressed from the fermenting mixture
Koji
Rice onto which koji-kin has been propogated
Koji-kin or Koji-kabi
Aspergillus Oryzae- a starch dissolving mold
Kura
A sake brewery - also known as a sakagura
Kurabito
A brewery worker
Kuramoto
Head of brewery
Meigara
The brand name of a sake
Moromi
The fermenting mixture of rice, water, koji, and yeast which yields sake
Moto
The yeast starter of a batch of sake- also, shubo
Nihonshu-do
The specific gravity of a sake- an indication of dryness or sweetness
Seimai
Rice polishing (milling)
Seimai-buai
The degree to which rice has been polished before brewing
Seishu
The official name (as far as taxes are concerned) for sake
Shochu
A traditional Japanese distilled beverage
Shubo
The yeast starter for a batch of sake
Toji
The head brewer at a kura
Kan-Zukuri
winter sake brewing season
shizuku
“free-run” sake. mash is left in cloth bags and the sake is allowed to drip using only gravity to separate the sake from the solids.
