vocab Flashcards
1
Q
Futsu-shu 酒
A
Basic Sake
2
Q
日本酒度
Nihonshu-do
A
is unique measure to indicate the specific gravity of the sake and is specified by the Measurement Law
3
Q
山廢
Yamahai
A
yama-oroshi-haishi-moto
Development of kimoto method without the need to pound steamed rice
4
Q
黏性的
A
glutinous
5
Q
n. 孢子
A
spore
6
Q
Nama-chozo (namechozo)
生貯藏
A
Sake stored without pasteurization until time of shipment
7
Q
接種
A
inoculation
8
Q
原酒
Genshu
A
Sake that has not been diluted by water
9
Q
山田錦
Yamada-nishiki
A
is a short-grain Japanese rice famous for its use in high-quality sake
10
Q
特別
tokubetsu
A
A junmae or honjozo made from
1. <60% Polish Ratio
2. Specific Sake rice
3. Legally approved process
11
Q
中汲み
naka-gumi
A
Middle fraction produced during distillation
12
Q
荒走り
arabashiri
A
The free run liquid that comes out of the filter.
首先榨出的酒液
13
Q
米
kome
A
Rice
14
Q
総破精
sō-haze
A
- Kōji with high levels of mould growth
- the kind of koji where growth is deep in an inwards direction as well as across the surface of the grain
15
Q
特定名称酒
tokutei-meisho-shu
A
Premium sake
16
Q
古酒
Koshu
A
Aged sake
17
Q
貴醸酒
Kijōshu
A
Sake with high levels of sweetness using specific production method
18
Q
木枡
masu
A
Open box for sake
19
Q
五百万石
Gohyakuman-goku
A
2 best sake rice
Nigata 21%
20
Q
胺基酸
Amino acid
A
for umami in sake
21
Q
甘口
Amakuchi
A
sweet
22
Q
n. 杜氏
Tōji
A
Master brewer
head brewer(s)
23
Q
n. 蔵人
kurabito
A
means brewery workers
24
Q
coarsely
A
adv. 粗糙地
25
本醸造
Honjozo
<70% Polished Rice added GNS
26
n. 酒林
sakabayashi
Japanese cedar branches hung outside brewery during brew season
same as sugidama 杉玉
27
掛米
kake (kake-mai)
Steamed rice directly used in fermentation not for koji
28
醸造アルコール
jozo arukoru / jozo-alcohol
GNS produced with agriculture products
29
槽搾
funa-shibori
A traditional filtration method using bags to filter moromi
30
ears
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.
31
seedling
n. 幼苗
32
Tokubetsu
特別. e.g. Tokubetsu Junmai (特別純米)
33
Nihonshudo - 日本酒度
Sake Meter Value = SMV
34
bran
n. 糠
- made up of several layers
- lots of starch
- high level of proteins, lipids, vitamins, minerals
35
吟醸香
ginjō-ka
when the yeast are put under stress, they produce chemicals that have distinct aromas including green apple and fresh banana.
36
雄町
Omachi
Sake rice oldest variety
Okayama and Hiroshima 2.4% production
37
husk
n. 外殼
- hard, outter cover of the rice grain
- removed right after harvest
38
edible
adj. 可食用的
39
樽酒
Taru-zake (taruzake)
sake has been matured in Japanese cedar barrels
40
中取り
naka-dori
Middle fraction produced during filtration
荒走り 後，接著流出的酒
41
n. 杉玉
sugidama
a globe made with cedar needles
42
日本酒
Nihon-shu
Sake
43
冷卸
hiya-oroshi
Nama zume sake sold as seasonal autumn product
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
44
清酒
sei-shu
Sake
45
自動壓搾機
Yabuda
automatic pressing machine
46
酸度
san-do
A scale for measuring acid in sake
47
無濾過
Muroka
Sake not fined by charcoal
48
crumbly
adj. 易碎的
49
endosperm
n. 胚乳
- the white layers underneath the bran
- high in starch
- with little proteins, lipids, vitamins, minerals. > much lesser than table rice.
50
米麹
kome kōji /
Term for kōji rice to differentiate from koji kin / koji mould
51
日本酒度
nihonshu-do
Sake meter value
Measure density of sake versus water (eg sugar measure)
52
sieve
n. 篩子
53
大吟醸
daiginjo
- rice polish ration below 50%
54
斗瓶 囲い
to-bin gakoi
bottling that only uses the middle fitration fraction taken from a drip filtration
55
生酛
kimoto
Fermentation starter that pounds steamed rice into paste
56
酒度
shudo
Short for nihonshu do
57
Ki-ippon
生一本
This term refers to junmai-shu that is brewed entirely at one brewery (single site)
58
nama-zake (namazake)
生酒
Unpasteurized sake
59
Moromi
n. 醪
main mash
book: main fermentation
60
nama-zume
生詰
Sake that has been pasteurized once before storage
61
Miyama-nishiki
美山錦
Nagano sake rice
Well adapted to growing in cold and mountains
Restrained aromas
Grains like Gohyakuman
62
granule
n. 顆粒
63
Dewa-sansan
出羽燦々
A variety of sake grown in Yamagata prefecture
64
Nigori
濁り酒
Roughly filtered cloudy sake
65
kiki-choko
tasting cup - a 180ml opaque white porcelain cup with two concentric cobalt blue colour circles on the bottom.
66
germ
n. 胚芽
- this part of the grain will grow into new rice plant
- this is removed during polishing
67
tsuki-haze
Kōji with low levels of mould growth
The mould is mainly in the center of the grain
68
moto
same as shubo, means fermentation starter
69
deliberately
adj. 故意的
70
porridge
n. 粥
71
shinpaku
n. 心白
- the starchy core at the centre of the rice.
- looks opaque
- it's missing in table rice
72
lipids
脂類 / 脂質
73
sokujō-moto (sokujō-shubo)
速醸-酒母
adding lactic acid directly to the fermentation starter
74
aruten
arukoru-tenka (alcohol addition)
75
Seimai-buai
精米步合
Polishing Ratio
76
deteriorate
vt. 惡化; 變壞
77
kōji
麹
78
tokkuri
n. 德利
- the sake-filled carafe
79
kasu-buai
粕步合
sake cake ratio
the ratio by weight of sakekasu to polished rice
80
Kobo
酵母
Yeast
81
Indica
long grained rice subspecies of Asian rice.
82
Japonica
short grained subspecies of Asian rice.
83
mesh
n. 網；網孔
84
atsukan
adj. 熱燗
Hot sake 50C
85
germinating
vt. 發芽
86
malting
vt. 成為麥芽
Malting is a controlled germination that converts raw grain into malt.
87
hops
n. 啤酒花藤
88
nama-juku
matured nama
89
compost
n. 堆肥
90
succinic acid
n. 琥珀酸
91
nuru-kan
溫燗
(40C)
Medium hot sake
"the warmth of a relaxing hot spring bath"
- 温泉氤氲
92
atsu-kan
熱燗
(50C)
Hot sake
"hot enough to warm body and soul"
- 暖透身心
93
kan-douko
n. 燗銅壺
a specific utensil for heating sake
94
one gō
一合
180 mL
95
one sho
一升
1800 ml
96
one koku
一石
180 L.
97
abstain
vt. 避免
98
versatile
adj. 多才多藝的
99
MSG
Monosodium Glutamate
100
barley
n. 大麥
101
Oryzae sativa
n. 水稻
- the plant species commonly known as Asian rice
102
Shuzō kōteki mai
n. 酒造好適米
- sake-specific rice
103
peptile
n. 縮氨酸
104
sludge
n. 爛泥狀物質; 淤泥
105
manure
n. 糞肥; 肥料
106
toku-jo
特上
"Above special" grade of sake rice
107
amylose
n. 澱粉醣
the structure of how sugar is bind to the end of a starch molecule in a line
108
amylopectin
n. 支鏈澱粉
the structure of how sugar molecule is added to create a side branch to a starch molecule chain
109
unravel
vt. 解開
110
gelatinisation
n. 明膠化
change in the starch structure from tight balls to unravelled starch moledules.
111
dextrin
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
weeds
n. 野草
113
sow (pt.: sown)
vt. 播撒
114
abrasive
adj. 有研磨作用的
115
nuka
n. the rice powder removed during polishing
116
conveyer
n. 輸送帶
117
sake-kasu
n. 酒粕
rice particles and yeast cells in the liquid after fermentation
the solid cake left over after filtration
118
funa-Shibori
n. 袋吊り
Filtration using cloth bags
119
shizuku
n. 酒袋
Drip filitration
120
scavenge
vt. 搜尋
e.g. yeast scavenge oxygen during fermentation
121
assertive
adj. 肯定的
122
seme
n. 責め
the last fraction of sake in filtration
123
BSJ - The Brewing Society of Japan
BSJ supplied yeast used to most of the breweries.
124
NRIB - National Research Institute of Brewing
NRIB organises and shares technical skills to all breweries
125
kuramoto
n. 藏元
owner of the brewery
126
brown rice
newly harvest rice grains have husk removed
127
koji mould in Japanese
koji-kin
128
Aspergillus oryzae
= koji mould
129
koji-muro
= koji room
130
hinoki
Japanese cypress wood
131
hyphae
the feeding tubes of koji mould
132
nuri-haze
塗り破精
uneven koji mould growth due to the moisture level in the rice grain is too high.
133
hikikomi
Brining-in
cooling the rice and transfer to the koji room
134
tanekiri
Spreading the koji spores and initial mould growth
135
toko
large bed-like table in the koji room
136
kirikaeshi
re-breaking up
137
toko-koji
= bed koji
100 - 300kg/batch
138
hako-koji
= box koji
15 - 40 kg/batch
139
futa-koji
= tray koji
1.5 - 2.5kg/batch
140
Fushimi water
伏見 水
low mineral water in Fushimi, Kyoto
141
miya-mizu
宮水
mineral-rich, well water in Nada, Kobe, Hyogo Prefecture
142
Saijo
西條市
Saijo, Hiroshima
143
kyokai kobo
協會酵母
Brewing Society Yeast
144
froth
n. 泡沫
145
Shizuoka prefecture
静岡県
prefectural yeast
146
bodai moto
菩提酛
A fermentation starter that pre dates kimoto
147
yama-oroshi
山卸
pounding with poles or paddles when making kimoto
148
ko-on toka moto
高温糖化酒母
very high temperature
149
sandan-jikomi
三段仕込
The 3 stages to build the main fermentation
150
hatsu-zoe
仲添
1st day of the sandan jikomi, 1/6 of the total volume
151
naka-zoe
仲添
day 3 of the sandan jikomi, 2/6 is added
152
ester
n. 酯
aroma substances
highly fruity or floral aromatic compounds
153
isoamyl acetate
aroma of banana
154
ethyl caproate
aromas of green apple or melon
155
molasses
n. 糖漿
156
fune
n. 槽
The container that holds the cloth bags when pressed during funa shibori
157
shizuku-zake
drip sake
158
火入れ
hi-ire
pasteurisation
159
火落菌
Hi-ochi kin
a strain lactic acid bacteria
160
蛇管
ja-kan
Using a snake tube to pasteurize sake
161
usu-nigori / sasa-nigori
nigori with small amount of lees
162
happ-oshu
sparkling sake
163
jukusei-shu
= koshu
matured sake
164
MOF
Ministry of Finance
165
chuokai
= the Japan Sake and Shochu Makers Association
166
enzymatic hydrolysis
breaking down starch to glucose
167
oligosaccharides
large starch fragments from enzymatic hydrolsis
168
中取り
naka-dori
Same as naka gumi
Middle fraction produced during distillation
