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Beer, spirits and sake > sake terms > Flashcards

sake terms Flashcards

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1
Q

Amakuchi

A

Sweet in flavor

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2
Q

Futsu-shu

A

Normal sake-anything without a special moniker

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3
Q

Genshu

A

Undiluted sake (most are slightly diluted)

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4
Q

Ginjo-shu

A

Sake brewed with rice milled so that no more than 60% of the grain remains

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5
Q

Hi-ire

A

Pasteurization

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6
Q

Honjozo

A

Sake to which a small amount of distilled alcohol is added

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7
Q

Jizake

A

Sake from smaller kura- originally, sake from the boonies

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8
Q

Junmai-shu

A

Sake brewed with only rice, water, and koji- no additives

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9
Q

Karakuchi

A

Dry in flavor

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10
Q

Kasu

A

The lees remaining after the sake has been pressed from the fermenting mixture

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11
Q

Koji

A

Rice onto which koji-kin has been propogated

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12
Q

Koji-kin or Koji-kabi

A

Aspergillus Oryzae- a starch dissolving mold

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13
Q

Kura

A

A sake brewery - also known as a sakagura

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14
Q

Kurabito

A

A brewery worker

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15
Q

Kuramoto

A

Head of brewery

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16
Q

Meigara

A

The brand name of a sake

17
Q

Moromi

A

The fermenting mixture of rice, water, koji, and yeast which yields sake

18
Q

Moto

A

The yeast starter of a batch of sake- also, shubo

19
Q

Nihonshu-do

A

The specific gravity of a sake- an indication of dryness or sweetness

20
Q

Seimai

A

Rice polishing (milling)

21
Q

Seimai-buai

A

The degree to which rice has been polished before brewing

22
Q

Seishu

A

The official name (as far as taxes are concerned) for sake

23
Q

Shochu

A

A traditional Japanese distilled beverage

24
Q

Shubo

A

The yeast starter for a batch of sake

25
Q

Toji

A

The head brewer at a kura

26
Q

Kan-Zukuri

A

winter sake brewing season

27
Q

shizuku

A

“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.

Beer, spirits and sake (6 decks)

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