SPC 2 Prep Grab Bag Flashcards
1
Q
せいぎく
A
koji-making
2
Q
Latin name for koji-kin
A
Aspergillus Oryzae
3
Q
麹菌
A
こじ・きん
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.
5
Q
Nakadori
Nakagumi
A
Middle pressing
6
Q
Semedori
Semegumi
A
Last pressing
7
Q
Arabashiri
A
First pressing