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Termes Flashcards

1
Q

Kura

A

Sake Brewery

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2
Q

Sake Brewery

A

Kura

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3
Q

Sakagura

A

Sake Brewery

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4
Q

Sake Brewery

A

Sakagura

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5
Q

Momori

A

Mash

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6
Q

Mash

A

Momori

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7
Q

Moto

A

Yeast starter

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8
Q

Yeast starter

A

Moto

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9
Q

Seimai-Buai

A

polishing amount left

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10
Q

Polishing amount left

A

Seimai-Buai

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11
Q

Totukei Meishoshu

A

Special designation sake (top 6)

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12
Q

Special designation sake (top 6)

A

Totukei Meishoshu

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13
Q

Nihonshu-do

A

Density (0 being same as water) grade drier to sweeter -3/12 (SMV)

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14
Q

Density

A

Nihonshu-do

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15
Q

Aru-ten (arukoru tenka)

A

Added alcohol

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16
Q

Added alcohol

A

Aru-ten (arukoru tenka)

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17
Q

Nama-chozo

A

First pasteurization skipped

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18
Q

First pasteurization skipped

A

Nama-chozo

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19
Q

Nama-tsume

A

Second pasteurization skipped

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20
Q

Second pasteurization skipped

A

Nama-tsume

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21
Q

Nama-nama

A

Namazake

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22
Q

Unpasteurized

A

Nama-nama
Hon-nama
Namazake

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23
Q

Hi-ochi

A

Sake that went bad

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24
Q

Sake that went bad

A

Hi-ochi

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25
Q

Muroka

A

Sake no charcoal filter

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26
Q

Sake no charcoal filter

A

Muroka

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27
Q

Kimoto

A

Method of moto mixing with poles, more tedious

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28
Q

Method of moto mixing with poles, more tedious

A

Kimoto

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29
Q

Yamahai

A

Method adjusting with water volume and temperature

30
Q

Method adjusting with water volume and temperature

31
Q

Sokoju-moto

A

Method that gets lactic acid from labs. Faster. Saves 2 weeks.

32
Q

Method that gets lactic acid from labs. Faster. Saves 2 weeks.

A

Sokoju-moto

33
Q

Junmai

A

No alcohol added

34
Q

No alcohol added

35
Q

No alcohol added
Polishing 50% or less

A

Junmai Daiginjo-shu

36
Q

Junmai Daiginjo-shu

A

No alcohol added
Polishing 50% or less

37
Q

No alcohol added
Polishing 60% or less

A

Junmai Ginjo-shu

38
Q

Junmai Ginjo-shu

A

No alcohol added
Polishing 60% or less

39
Q

No alcohol added
Polishing 70% or less

A

Junmai-shu
Tokubetsu

40
Q

Junmai-shu
Tokubetsu

A

No alcohol added
Polishing 70% or less

41
Q

Alcohol added
Polishing 70% or less

A

Honzojo-shu
Tokubetsu Honzojo-shu

42
Q

Honzojo-shu
Tokubetsu-Honzojo-shu

A

Alcohol added
Polishing 70% or less

43
Q

Alcohol added
Polishing 60% or less

44
Q

Ginjo-shu

A

Alcohol added
Polishing 60% or less

45
Q

Alcohol added
Polishing 50% or less

A

Daiginjo-shu

46
Q

Daiginjo-shu

A

Alcohol added
Polishing 50% or less

47
Q

Futsu-shu

A

More alcohol
65% of market

48
Q

More alcohol
65%of market

49
Q

Namazake

A

Unpasteurized

50
Q

Unpasteurized Sake

51
Q

Nigorizake

A

Cloudy Sake
Lee left over

52
Q

Cloudy Sake
Lee left over

A

Nigorisake

53
Q

Genshu

A

Undiluted Sake

54
Q

Undiluted Sake

55
Q

Koshu
Choki-Jukuseishu

56
Q

Aged Sake

A

Koshu
Choki-Jukuseishu

57
Q

Yamahai
Kimoto

A

Sake with special yeast starter
Earthier, Richier

58
Q

Sake with special yeast starter
Earthier, Richier

A

Yamahai
Kimoto

59
Q

Kijoshu

A

Sake that uses a already completed sake instead of water
Sweet rich dessert

60
Q

Sake that uses a already completed sake instead of water
Sweet rich dessert

61
Q

Yamada Nishiki Rice

A

Rice most common
Bit sweet and rich yet smooth

62
Q

Rice most common
Bit sweet and rich yet smooth

A

Yamada Nishiki

63
Q

Gohyakumangoku Rice

A

Rice that gives light and airy sake

64
Q

Rice that gives light and airy sake

A

Gohyakumangoku

65
Q

Omachi Rice

A

Quite tight and almost astringent and herbal rice

66
Q

Quite tight and almost astringent and herbal rice

67
Q

Hattan Nishiki Rice

A

Quite tight and almost astringent and herbal rice

68
Q

Quite tight and almost astringent and herbal rice 2

A

Hattan Nishiki

69
Q

Miyama Nishiki Rice

A

Light and narrow flavored sake rice, often a milky richness to it

70
Q

Light and narrow flavored sake rice, often a milky richness to it

A

Miyama Nishiki

Sake (1 decks)

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