Terminology

Question 1

Arabashiri

Answer 1

The first one third of sake to come out of the press. Typically free run sake from a fune box press.

Question 2

Happo-shu or Awazake

Answer 2

Sparkling sake. Awake is also a term used to refer to bottle-fermented sparkling sake.

Question 3

Kijoshu

Answer 3

A sweet sake made by replacing a percentage of the brewing water with already-brewed sake.

Question 4

Kimoto

Answer 4

A very old labor intensive fermentation starter using ambient lactic acid bacteria and wooden poles to mash the rice into a paste.

Question 5

Ambient Yeast

Answer 5

This is one of the reasons why sake is the highest naturally fermenting beverage in the world. In the past, brewers relied on wild yeasts (yasei-kobo), often referred to as ambient (yane-tsuki, ie-tsuki), such as those naturally present in the air or clinging to machinery.

Question 6

Koshu

Answer 6

Aged sake, usually at least a year old. The aging can be done intentionally by the newer or refer to old sake that has not been consumed.

Question 7

Muroka

Answer 7

Not charcoal filtered. The sake is clear but you can expect a greater flavor intensity.

Question 8

Nama-chozo

Answer 8

Sake that is stored as Nama, matured and then pasteurized only once before shipping.

Question 9

Namazake

Answer 9

Unpasteurized sake.

Question 10

Namazume

Answer 10

Single pasteurized sake that is then stored and matured. The usual second pasteurization is omitted and the sake is bottled. Hiyaoroshi is an example of this.

Question 11

Nigori

Answer 11

Cloudy sake. A sake that has been roughly filtered. Note “unfiltered” is incorrect.

Question 12

Shiboritate

Answer 12

Fresh, just-pressed sake.

Question 13

Taruzake

Answer 13

Sake that has been matured in cedar barrels (taru), which give a woody and spicy fragrance to the sake.

Question 14

Yamahai

Answer 14

A type of fermentation starter where ambient lactic acid bacteria is encouraged to propagate. The sakes are often layered, savory or gamey.

Question 15

Propagate

Answer 15

To spread.

Question 16

Futsu-shu

Answer 16

Table sake, no milling rate, addition of brewers alcohol, approximately 60% of sake production in Japan.

Question 17

Junmai (Pure Rice)

Answer 17

Any milling rate historically associated with 70% no brewers alcohol added.

Question 18

Tokubetsu Junmai

Answer 18

“Special” junmai (pure rice) 60% milling rate or made by special processes.

Question 19

Junmai Ginjo

Answer 19

60% milling rate fruity, light, refined no brewers alcohol added.

Question 20

Junmai Daiginjo

Answer 20

50% milling rate similar to JG but with more finesse no brewers alcohol added.

Question 21

Aruten-Shu

Answer 21

Alcohol added to sake not to dilute the sake but make it lighter on the palette and slightly more aromatic.

Question 22

Honjozo

Answer 22

70% milling rate addition of jozo alcohol added.

Question 23

Tokubetsu Honjozo

Answer 23

60% milling rate or made by special processes w alcohol added.

Question 24

Ginjo

Answer 24

60% milling rate fruity light refined with alcohol added.

Question 25

Daiginjo

Answer 25

50% milling rate similar to ginjo but with more finesse and alcohol added.

Question 26

Yamada Nishiki

Answer 26

The king of sake rice. Sake made with Yamada Nishiki rice tends to be fragrant, fruity, elegant, and complex. It also polishes extremely well making it adapt at making light and fruity ginjo-shu. 60% of sake production.

Question 27

Omachi

Answer 27

Sake made with omachi rice tends to be mildly aromatic, earthy, mellow rich and complex. An herbal quality is typically present. Omachi is a very old heirloom sake rice strain. It has been used to cultivate many of the sake world’s most famous rice types. But in its original form, it has attained a god like status.

Question 28

Gohyakumangoku

Answer 28

Gohyakumangoku generally produces compact, clean, and light sake. Aromatics are often subdued, though yeast largely determines this feature. Gohyakumangoku is a relatively cold hardy sake rice type. Its widespread use is a testament to its toji-friendly nature.

Question 29

Miyama Nishiki

Answer 29

Sake made with Myama Nishki tends to have a rice, grainy profile with muted aromatics, and often a mild sweetness. The rice like textured profile can be attributed somewhat to the grains moderate shinpaku levels.

Question 30

Dewasansan

Answer 30

Sake made from dewa san san is typically moderately fragrant, often more sweet than dry, and typically complex. Can range from fruity to earthy. This Yamagata-only sake rice varietal was originally crossed from Hanafubuki and Myama Nishki.

Question 31

Genshu

Answer 31

Undiluted sake that is often higher in alcohol and more concentrated in flavor and texture

Question 32

Genshu

Answer 32

Undiluted sake that is often higher in alcohol and more concentrated in flavor and texture

Question 33

Ginjo

Answer 33

Premium sake. Indicates a special painstaking brewing process that produces a sake that is layered and complex, light and fragrant. Most have a seimaibuai (milling rate) of atleast 60%.

Question 34

Kimoto

Answer 34

Traditional type of yeast starter with no lactic acid added. The yeast is activated by mashing the rice and koji into a paste with long poles. It takes around a month, resulting in savory gamey flavors.

Question 35

Kura

Answer 35

Sake brewery.

Question 36

Moto

Answer 36

Yeast starter, also known as “shubo”. An extremely high concentration of yeast cells is cultivated in a mixture of rice, koji, yeast and water.

Question 37

Seimaibuai

Answer 37

Rice polishing ratio.

Question 38

Shinpaku

Answer 38

The hard white center of sake rice comprised from starch.

Question 39

Tokubestsu

Answer 39

Special. Any sake labeled as “tokubetsu” has been brewed in some special way. This may mean a high milling rate, a very low temperature fermentation, or a very special rice strain.

Question 40

Yamahai

Answer 40

Yeast starter with no lactic acid added; yet instead of mashing the rice and koji together (kimoto), the koji enzymes work to dissolve all rice so that the sake yeast can activate. Similar flavor profile to kimoto.