SPC 2 酒漢字

Question 1

酒

Answer 1

Sake

Question 2

清酒

Answer 2

Seishu

Question 3

日本酒

Answer 3

Nihonshu

Question 4

純米酒

Answer 4

Junmai-shu

Question 5

特別純米酒

Answer 5

Tokubetsu Junmai-shu

Question 6

特別本醸造酒

Answer 6

Tokubetsu Honjozo-shu

Question 7

吟醸酒

Answer 7

Ginjo-shu

Question 8

純米吟醸酒

Answer 8

Junmai Ginjo-shu

Question 9

大吟醸酒

Answer 9

Daiginjo-shu

Question 10

純米大吟醸酒

Answer 10

Junmai Daiginjo-shu

Question 11

原酒

Answer 11

Genshu

Question 12

生、生酒

Answer 12

Nama, Nama-zake

Question 13

山廃(仕込み)

Answer 13

Yamahai (Shikomi)

Question 14

生酛

Answer 14

Kimoto (also:　生もと）

Question 15

生貯蔵

Answer 15

Nama Chozou

Question 16

普通酒

Answer 16

Futsuu-shu

Question 17

醸造アルコール

Answer 17

じょうぞう Alcohol = Distilled Alcohol (=not junmai!)

Question 18

冷やおろし

Answer 18

Hiyaoroshi: Sake that is released in autumn, not pasteurized after summer aging.

Question 19

無濾過

Answer 19

むろか sake not micro-filtered

Question 20

古酒

Answer 20

こしゅ　aged sake

Question 21

貴醸酒

Answer 21

kijoshu Sake made with a bit of already brewed sake replacing the water. “Fortified Sake.”

Question 22

しぼりたて

Answer 22

Just pressed sake. Young and fresh.

Question 23

あらばしり

Answer 23

The first 1/3 or so of sake allowed to run off under the pull of gravity alone when pressing with a fune.

Question 24

新酒

Answer 24

Shinshu - New sake, has not been laid down for the customary 6 months.

Question 25

黄麹

Answer 25

Ki-koji-kin is yellow koji-kin or Aspergillus Oryzae. This is the koji-kin used almost exclusively for sake.

Question 26

アミノ酸度

Answer 26

Amino sando-Amino acids in sake.

Question 27

アルコール度数

Answer 27

Arukoru bun is the alcohol percentage.

Question 28

猪口

Answer 28

Choko is a sake cup.

Question 29

合

Answer 29

Go is a unit of volumetric measure that is equal to 180ml. It is also the standard size for the amount a Masu (枡) will hold.

Question 30

火入れ

Answer 30

Hi-ire or pasteurization is the process by which we kill off most of the bacteria, yeasts and such that are a live in whatever we are pasteurizing.

Question 31

居酒屋

Answer 31

Izakaya is a small tapas pub.

Question 32

地酒

Answer 32

Jizake is sake from small, local kura.

Question 33

醸造

Answer 33

Jozo means brewing or to brew.

Question 34

蔵

Answer 34

Kura or Sakagura is a sake brewery.

Question 35

枡

Answer 35

Masu is the square measuring box which holds 1 go (180ml) that is also used for serving and drinking sake.

Question 36

宮水

Answer 36

Miyamizu - the heavenly water from the Nada area used to make sake.

Question 37

濁り酒

Answer 37

Nigorizake or simply nigori is a lightly filtered sake that remains cloudy and sweet. The bottle is usually shaken to incorporate the sediments before pouring a glass.

Question 38

製造年月

Answer 38

Seizo nengetsu is the bottling date for the sake.

Question 39

平成

Answer 39

へい・せい　Heisei Era (1989-now)

Question 40

杜氏

Answer 40

toji

Question 41

石

Answer 41

A Koku is equal to 180 liters.

Question 42

酒米

Answer 42

Sakamai - sake rice

Question 43

飯米

Answer 43

Hanmai - table rice

Question 44

山田錦

Answer 44

Yamada nishiki - #1 - Complex, fragrant, fruity, well rounded.

Question 45

雄町

Answer 45

お・まち - #4 - Pure (oldest) sakamai. Layered, mildly fragrant, earthier.