Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

TEST > vocab > Flashcards

vocab Flashcards

1
Q

Futsu-shu

A

Basic Sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Nihonshu-do

A

日本酒度

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Yamahai

A

山廢

yama-oroshi-haishi-moto

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

glutinous

A

adj. 黏性的

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

spore

A

n. 孢子

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Nama-chozo (namechozo)

A

生貯藏

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

inoculation

A

n. 接種

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Genshu

A

原酒

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Yamada-nishiki

A

山田錦

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

tokubetsu

A

特別

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

naka-gumi

A

中汲み

same as 中取り naka-dori

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

arabashiri

A

荒走り

首先榨出的酒液

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

kome

A

米

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

sō-haze

A

n. 総破精
1. Kōji with high levels of mould growth
2. the kind of koji where growth is deep in an inwards direction as well as across the surface of the grain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

tokutei-meisho-shu

A

特定名称酒 or premium sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Koshu

A

古酒 - aged sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Kijōshu

A

貴醸酒

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

masu

A

n. 木枡

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Gohyakuman-goku

A

五百万石

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Amino acid

A

胺基酸 - for umami in sake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Amakuchi

A

甘口

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Tōji

A

n. 杜氏

head brewer(s)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

kurabito

A

n. 蔵人

means brewery workers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

coarsely

A

adv. 粗糙地

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Honjozo

A

本醸造

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

sakabayashi

A

n. 酒林

same as sugidama 杉玉

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

kake (kake-mai)

A

掛米

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

jozo arukoru / jozo-alcohol

A

醸造アルコール

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

funa-shibori

A

槽搾

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

ears

A

n. 稻穗

The ears grow at the end of the long stems that rice plants grow. They contain flowers which once they have bloomed will turn into new grains of rice.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

seedling

A

n. 幼苗

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Tokubetsu

A

特別. e.g. Tokubetsu Junmai (特別純米)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

SMV

A

Sake Meter Value = Nihonshudo - 日本酒度

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

bran

A

n. 糠

  • made up of several layers
  • lots of starch
  • high level of proteins, lipids, vitamins, minerals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

ginjō-ka

A

吟醸香

when the yeast are put under stress, they produce chemicals that have distinct aromas including green apple and fresh banana.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Omachi

A

雄町

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

husk

A

n. 外殼

  • hard, outter cover of the rice grain
  • removed right after harvest
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

edible

A

adj. 可食用的

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Taru-zake (taruzake)

A

樽酒 - sake has been matured in Japanese cedar barrels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

naka-dori

A

中取り

荒走り 後，接著流出的酒

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

sugidama

A

n. 杉玉

a globe made with cedar needles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Nihon-shu

A

日本酒

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

hiya-oroshi

A

冷卸

ひや（HIYA) 一字可解為清涼，而 おろし（OROSHI）可解為推出市場的意思，總結來說就是「秋之季節清酒

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

sei-shu

A

清酒

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Yabuda

A

自動壓搾機

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

san-do

A

酸度

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Muroka

A

無濾過

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

crumbly

A

adj. 易碎的

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

endosperm

A

n. 胚乳

  • the white layers underneath the bran
  • high in starch
  • with little proteins, lipids, vitamins, minerals. > much lesser than table rice.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

kome kōji / kōji rice)

A

米麹

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

nihonshu-do

A

日本酒度

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

sieve

A

n. 篩子

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

daiginjo

A

大吟醸 - rice polish ration below 50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

to-bin gakoi

A

斗瓶 囲い

bottling that only uses the middle fitration fraction taken from a drip filtration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

kimoto

A

生酛

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

shudo

A

酒度

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Ki-ippon

A

生一本

This term refers to junmai-shu that is brewed entirely at one brewery (single site)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

nama-zake (namazake)

A

生酒

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Moromi

A

n. 醪 main mash

book: main fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

nama-zume

A

生詰

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Miyama-nishiki

A

美山錦

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

granule

A

n. 顆粒

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

Dewa-sansan

A

出羽燦々

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

Nigori

A

濁り酒

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

kiki-choko

A

tasting cup - a 180ml opaque white porcelain cup with two concentric cobalt blue colour circles on the bottom.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

germ

A

n. 胚芽

  • this part of the grain will grow into new rice plant
  • this is removed during polishing
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

tsuki-haze

A

Kōji with low levels of mould growth

The mould is mainly in the center of the grain

68
Q

moto

A

same as shubo, means fermentation starter

69
Q

deliberately

A

adj. 故意的

70
Q

porridge

71
Q

shinpaku

A

n. 心白

  • the starchy core at the centre of the rice.
  • looks opaque
  • it’s missing in table rice
72
Q

lipids

A

脂類 / 脂質

73
Q

sokujō-moto (sokujō-shubo)

A

速醸-酒母

adding lactic acid directly to the fermentation starter

74
Q

aruten

A

清酒中加入了酒精，是arukoru-tenka (alcohol addition)的简称

75
Q

Seimai-buai

A

精米步合

76
Q

deteriorate

A

vt. 惡化; 變壞

77
Q

kōji

78
Q

tokkuri

A

n. 德利

- the sake-filled carafe

79
Q

kasu-buai

A

粕步合

sake cake ratio
the ratio by weight of sakekasu to polished rice

80
Q

Kobo

81
Q

Indica

A

long grained rice subspecies of Asian rice.

82
Q

Japonica

A

short grained subspecies of Asian rice.

83
Q

mesh

A

n. 網；網孔

84
Q

atsukan

A

adj. 熱燗

85
Q

germinating

A

vt. 發芽

86
Q

malting

A

vt. 成為麥芽 Malting is a controlled germination that converts raw grain into malt.

87
Q

hops

A

n. 啤酒花藤

88
Q

nama-juku

A

matured nama

89
Q

compost

90
Q

succinic acid

A

n. 琥珀酸

91
Q

nuru-kan

A

溫燗 (40C)

  • 温泉氤氲
    “the warmth of a relaxing hot spring bath”
92
Q

atsu-kan

A

熱燗 (50C)

  • 暖透身心
    “hot enough to warm body and soul”
93
Q

kan-douko

A

n. 燗銅壺

a specific utensil for heating sake

94
Q

one gō

A

一合, 180 mL

95
Q

one sho

A

一升, 1800 ml

96
Q

one koku

A

一石, 180 L.

97
Q

abstain

A

vt. 避免

98
Q

versatile

A

adj. 多才多藝的

99
Q

MSG

A

Monosodium Glutamate

100
Q

barley

101
Q

Oryzae sativa

A

n. 水稻

- the plant species commonly known as Asian rice

102
Q

Shuzō kōteki mai

A

n. 酒造好適米

- sake-specific rice

103
Q

peptile

A

n. 縮氨酸

104
Q

sludge

A

n. 爛泥狀物質; 淤泥

105
Q

manure

A

n. 糞肥; 肥料

106
Q

toku-jo

A

特上

“Above special” grade of sake rice

107
Q

amylose

A

n. 澱粉醣

the structure of how sugar is bind to the end of a starch molecule in a line

108
Q

amylopectin

A

n. 支鏈澱粉

the structure of how sugar molecule is added to create a side branch to a starch molecule chain

109
Q

unravel

A

vt. 解開

110
Q

gelatinisation

A

n. 明膠化

change in the starch structure from tight balls to unravelled starch moledules.

111
Q

dextrin

A

n. 葡聚糖

part of the branches in the starch molecule chain that cannot be cut up by the koji enzymes thus presented in the final sake

112
Q

weeds

113
Q

sow (pt.: sown)

A

vt. 播撒

114
Q

abrasive

A

adj. 有研磨作用的

115
Q

nuka

A

n. the rice powder removed during polishing

116
Q

conveyer

A

n. 輸送帶

117
Q

sake-kasu

A

n. 酒粕

rice particles and yeast cells in the liquid after fermentation

the solid cake left over after filtration

118
Q

fukuro-Shibori

A

n. 袋吊り

119
Q

shizuku

120
Q

scavenge

A

vt. 搜尋

e. g. yeast scavenge oxygen during fermentation

121
Q

assertive

A

adj. 肯定的

122
Q

seme

A

n. 責め

the last fraction of sake in filtration

123
Q

BSJ - The Brewing Society of Japan

A

BSJ supplied yeast used to most of the breweries.

124
Q

NRIB - National Research Institute of Brewing

A

NRIB organises and shares technical skills to all breweries

125
Q

kuramoto

A

n. 藏元

owner of the brewery

126
Q

brown rice

A

newly harvest rice grains have husk removed

127
Q

koji mould in Japanese

128
Q

Aspergillus oryzae

A

= koji mould

129
Q

koji-muro

A

= koji room

130
Q

hinoki

A

Japanese cypress wood

131
Q

hyphae

A

the feeding tubes of koji mould

132
Q

nuri-haze

A

塗り破精

uneven koji mould growth due to the moisture level in the rice grain is too high.

133
Q

hikikomi

A

Brining-in

cooling the rice and transfer to the koji room

134
Q

tanekiri

A

Spreading the koji spores and initial mould growth

135
Q

toko

A

large bed-like table in the koji room

136
Q

kirikaeshi

A

re-breaking up

137
Q

toko-koji

A

= bed koji

100 - 300kg/batch

138
Q

hako-koji

A

= box koji

15 - 40 kg/batch

139
Q

futa-koji

A

= tray koji

1.5 - 2.5kg/batch

140
Q

Fushimi water

A

伏見 水

low mineral water in Fushimi, Kyoto

141
Q

miya-mizu

A

宮水

mineral-rich, well water in Nada, Kobe, Hyogo Prefecture

142
Q

Saijo

A

西條市

Saijo, Hiroshima

143
Q

kyokai kobo

A

Brewing Society Yeast

協會酵母

144
Q

froth

145
Q

Shizuoka prefecture

A

静岡県

prefectural yeast

146
Q

bodai moto

147
Q

yama-oroshi

A

山卸

pounding with poles or paddles when making kimoto

148
Q

ko-on toka moto

A

高温糖化酒母

very high temperature

149
Q

sandan-jikomi

A

三段仕込

150
Q

hatsu-zoe

A

初添

first day of the sandan jikomi, 1/6 of the total volume

151
Q

naka-zoe

A

仲添

day 3 of the sandan jikomi, 2/6 is added

152
Q

ester

A

n. 酯

aroma substances

highly fruity or floral aromatic compounds

153
Q

isoamyl acetate

A

aroma of banana

154
Q

ethyl caproate

A

aromas of green apple or melon

155
Q

molasses

156
Q

fune

157
Q

shizuku-zake

158
Q

hi-ire

A

火入れ

pasteurisation

159
Q

hi-ochi kin

A

火落菌

a strain lactic acid bacteria

160
Q

ja-kan

A

蛇管

snake tube

161
Q

usu-nigori / sasa-nigori

A

nigori with small amount of lees

162
Q

happ-oshu

A

sparkling sake

163
Q

jukusei-shu

A

= koshu

matured sake

164
Q

MOF

A

Ministry of Finance

165
Q

chuokai

A

= the Japan Sake and Shochu Makers Association

TEST (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions