Sake Terms Flashcards
masu
square wooden cup
tokkuri
a ceramic, narrow-neck flask
kappu-zake
(single serving glass with a pull-off top)
kurabiraki
(warehouse opening)
shinshu
(“new sake”)
Toji
Brewmaster
Tokutei Meishou-shu
Grades of Sake
Yamada Nishiki
“King of Sake Rice”
Sake
the common term for fermented beverage alcohol in Japan
Nihon-shu
the Japanese term for what we refer to as Sake.
Seimaibuai
Rice Milling
Koji
(Aspergillus oryzae) is a key fungus for sake production.
Shinpaku
“white heart” as is it often mistranslated… it is literally “heart rate”) is the name for the core of starches in which the brewer is most interested
Tokutei Meishoshu
Special Designation Sake
Moto or Shubo
- yeast, additional rice, koji- the fermentation starter of sake.
- develops over 2 weeks
moromi
fermenting mash
-sake will ferment up to 45 days
Nihonshudo
Sake Value Meter
- measures the sake’s specific gravity or density in contrast to that of water
- negative values indicate sweetness
- positive values indicate dryness
Ochoko
small. cylindrical vessels used to drink sake