SPC 2 Prep Grab Bag Flashcards

1
Q

せいぎく

A

koji-making

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2
Q

Latin name for koji-kin

A

Aspergillus Oryzae

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3
Q

麹菌

A

こじ・きん

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4
Q

そくじょ

A

“standard” Moto propagation method using added lactic acid.
(As opposed to きとも or Yamahai natural lactic bacteria/ acid)

99% of all Sake made.

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5
Q

Nakadori

Nakagumi

A

Middle pressing

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6
Q

Semedori

Semegumi

A

Last pressing

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7
Q

Arabashiri

A

First pressing

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