vocab Flashcards

Question

Honjozo

Answer 1

n. 酒林 same as sugidama 杉玉

Answer 2

醸造アルコール

Answer 3

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.

Answer 4

特別. e.g. Tokubetsu Junmai (特別純米)

Answer 5

Sake Meter Value = Nihonshudo - 日本酒度

Answer 6

n. 糠 - made up of several layers - lots of starch - high level of proteins, lipids, vitamins, minerals

Answer 7

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

Answer 8

n. 外殼 - hard, outter cover of the rice grain - removed right after harvest

Answer 9

adj. 可食用的

Answer 10

樽酒 - sake has been matured in Japanese cedar barrels

Answer 11

中取り荒走り後，接著流出的酒

Answer 12

n. 杉玉 a globe made with cedar needles

Answer 13

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

Answer 14

自動壓搾機

Answer 15

adj. 易碎的

Answer 16

n. 胚乳 - the white layers underneath the bran - high in starch - with little proteins, lipids, vitamins, minerals. > much lesser than table rice.

Answer 17

日本酒度

Answer 18

大吟醸 - rice polish ration below 50%

Answer 19

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

Answer 20

生一本 This term refers to junmai-shu that is brewed entirely at one brewery (single site)

Answer 21

n. 醪 main mash | book: main fermentation

Answer 22

出羽燦々

Answer 23

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

Answer 24

n. 胚芽 - this part of the grain will grow into new rice plant - this is removed during polishing

Answer 25

Kōji with low levels of mould growth The mould is mainly in the center of the grain

Answer 26

same as shubo, means fermentation starter

Answer 27

adj. 故意的

Answer 28

n. 心白 - the starchy core at the centre of the rice. - looks opaque - it's missing in table rice

Answer 29

脂類 / 脂質

Answer 30

速醸-酒母 adding lactic acid directly to the fermentation starter

Answer 31

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

Answer 32

精米步合

Answer 33

vt. 惡化; 變壞

Answer 34

n. 德利 | - the sake-filled carafe

Answer 35

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

Answer 36

long grained rice subspecies of Asian rice.

Answer 37

short grained subspecies of Asian rice.

Answer 38

n. 網；網孔

Answer 39

adj. 熱燗

Answer 40

vt. 發芽

Answer 41

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

Answer 42

n. 啤酒花藤

Answer 43

matured nama

Answer 44

n. 琥珀酸

Answer 45

溫燗 (40C) - 温泉氤氲 "the warmth of a relaxing hot spring bath"

Answer 46

熱燗 (50C) - 暖透身心 "hot enough to warm body and soul"

Answer 47

n. 燗銅壺 a specific utensil for heating sake

Answer 48

一合, 180 mL

Answer 49

一升, 1800 ml

Answer 50

一石, 180 L.

Answer 51

vt. 避免

Answer 52

adj. 多才多藝的

Answer 53

Monosodium Glutamate

Answer 54

n. 水稻 | - the plant species commonly known as Asian rice

Answer 55

n. 酒造好適米 | - sake-specific rice

Answer 56

n. 縮氨酸

Answer 57

n. 爛泥狀物質; 淤泥

Answer 58

n. 糞肥; 肥料

Answer 59

特上 "Above special" grade of sake rice

Answer 60

n. 澱粉醣 the structure of how sugar is bind to the end of a starch molecule in a line

Answer 61

n. 支鏈澱粉 the structure of how sugar molecule is added to create a side branch to a starch molecule chain

Answer 62

vt. 解開

Answer 63

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

Answer 64

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

Answer 65

vt. 播撒

Answer 66

adj. 有研磨作用的

Answer 67

n. the rice powder removed during polishing

Answer 68

n. 輸送帶

Answer 69

n. 酒粕 rice particles and yeast cells in the liquid after fermentation the solid cake left over after filtration

Answer 70

n. 袋吊り

Answer 71

vt. 搜尋 | e. g. yeast scavenge oxygen during fermentation

Answer 72

adj. 肯定的

Answer 73

n. 責め the last fraction of sake in filtration

Answer 74

BSJ supplied yeast used to most of the breweries.

Answer 75

NRIB organises and shares technical skills to all breweries

Answer 76

n. 藏元 owner of the brewery

Answer 77

newly harvest rice grains have husk removed

Answer 78

= koji mould

Answer 79

= koji room

Answer 80

Japanese cypress wood

Answer 81

the feeding tubes of koji mould

Answer 82

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

Answer 83

Brining-in cooling the rice and transfer to the koji room

Answer 84

Spreading the koji spores and initial mould growth

Answer 85

large bed-like table in the koji room

Answer 86

re-breaking up

Answer 87

= bed koji 100 - 300kg/batch

Answer 88

= box koji 15 - 40 kg/batch

Answer 89

= tray koji 1.5 - 2.5kg/batch

Answer 90

伏見水 low mineral water in Fushimi, Kyoto

Answer 91

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

Answer 92

西條市 Saijo, Hiroshima

Answer 93

Brewing Society Yeast 協會酵母

Answer 94

静岡県 prefectural yeast

Answer 95

山卸 pounding with poles or paddles when making kimoto

Answer 96

高温糖化酒母 very high temperature

Answer 97

三段仕込

Answer 98

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

Answer 99

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

Answer 100

n. 酯 aroma substances highly fruity or floral aromatic compounds

Answer 101

aroma of banana

Answer 102

aromas of green apple or melon

Answer 103

火入れ pasteurisation

Answer 104

火落菌 a strain lactic acid bacteria

Answer 105

蛇管 snake tube

Answer 106

nigori with small amount of lees

Answer 107

sparkling sake

Answer 108

= koshu matured sake

Answer 109

Ministry of Finance

Answer 110

= the Japan Sake and Shochu Makers Association