Glossary
A glossary of Japanese words associated with sake and the brewing process:
Awa 泡 - Foam, the foam that forms during the fermentation process, an indicator of active yeast activity.
Awanashi Kōbo 泡なし酵母 - Foamless Yeast, a type of yeast that produces little to no foam during fermentation, making it easier to control in large-scale production.
Atsukan 熱燗 - Hot Sake, sake served warm, often enhancing the flavor of certain types, especially in colder weather.
Chozō 貯蔵 - Storage, the process of aging or storing sake after fermentation. The storage period and conditions affect the flavor and quality of the sake.
Daiginjo 大吟醸 - Super Premium Sake, a top-quality sake made with rice polished to 50% or less, offering an even more refined flavor than ginjo.
Daku-shu 濁酒 - Unfiltered Sake, a sake that is either lightly filtered or left unfiltered, resulting in a full-bodied and often sweeter taste.
Fukurozuri ふくろ吊り - Drip Pressing, a delicate pressing method where fermented sake mash is placed in bags and hung, allowing gravity to separate the liquid from the solids without applying pressure.
Fune 槽 - Sake Pressing Box, a traditional wooden box used in fune shibori, where the moromi mash is pressed to extract sake.
Fune Shibori 槽搾り - Box Pressing, a traditional method of pressing sake using a wooden box press (sakafune) to extract the liquid from the fermented mash.
Ginjo 吟醸 - Ginjo Sake, a premium sake brewed with rice polished to 60% or less, producing a delicate and fragrant profile.
Ginjo-ka 吟醸香 - Ginjo Aroma, the fruity and floral aroma characteristic of ginjo and daiginjo sakes, achieved through specific brewing techniques.
Hiire 火入れ - Pasteurization, a heating process to kill bacteria and stabilize sake. Sake is typically pasteurized twice, once before aging and once before bottling.
Hakkō 発酵 - Fermentation, the process where yeast converts sugars into alcohol and carbon dioxide, crucial for sake production.
Hōreiki 放冷機 - Rice Cooling Machine, a machine used to cool steamed rice before it is mixed with kōji and water for fermentation.
Honjozo 本醸造 - Added Alcohol Sake, sake with a small amount of distilled alcohol added during production, often giving it a lighter flavor.
Jōmai 蒸米 - Steamed Rice, rice that has been steamed and used in the sake-making process after being polished.
Jōsō 上槽 - Filtering or Pressing, the process of extracting sake from the fermented mash. Various methods like fukurozuri (hanging bags) are used.
Jōzō 醸造 - Brewing, the process of brewing or fermenting sake, which involves converting rice starches into sugar and then into alcohol.
Junmai-shu 純米酒 - Pure Rice Sake, sake made only with rice, water, yeast, and kōji, with no added alcohol.
Jukusei-shu 熟成酒 - Aged Sake, sake that has been matured for several years, often resulting in deeper, more complex flavors.
Kasu 粕 - Sake Lees, the leftover solids after sake has been pressed. It is often used in cooking or as a base for other products like amazake or pickles.
Kimoto 生酛 - Kimoto Method, a traditional brewing method with more labor-intensive stirring of the mash, yielding a robust and earthy sake.
Kioke 木桶 - Wooden Fermentation Vat, traditional wooden vats used for fermenting sake. Some brewers still use them to impart unique flavors to the sake.
Kōbo 酵母 - Yeast, microorganisms responsible for converting sugar into alcohol during fermentation. Different strains of yeast contribute to unique flavors in sake.
Kōji 麹 - Koji, a type of mold (usually Aspergillus oryzae) that breaks down rice starch into sugars, essential for the fermentation process.
Kōjimai 麹米 - Koji Rice, rice that has been inoculated with kōji mold, starting the fermentation process by breaking down starches into sugars.
Kome 米 - Rice, the main ingredient of sake. Specific rice varieties such as Yamada-nishiki are used to produce premium sake.
Koshiki 甑 - Rice Steamer Vat, a large wooden or metal vat used to steam large quantities of rice during sake production.
Moromi 醪 - Main Fermentation Mash, the main mixture of rice, water, kōji, and yeast that undergoes fermentation for several weeks to produce sake.
Moromi-ki もろみ機 - Moromi Fermentation Tank, large tanks used for the primary fermentation of the moromi mash, where rice, water, and kōji are fermented to produce alcohol.
Moto 酛 - See Shubo, another term for the yeast starter.
Motozuri 酛摺り - Mash Kneading, a traditional process in which the yeast starter (moto) is kneaded to promote yeast activity, essential for developing a strong fermentation.
Miyamizu 宮水 - Miyamizu Water, a highly prized water used in sake brewing, sourced from the Nada region, rich in minerals that aid fermentation and create well-balanced sake.
Mizu 水 - Water, a key ingredient in sake production. The mineral content of the water, such as soft or hard water, can greatly influence the taste of the sake.
Mizu Kōji 水麹 - Water Koji, a pre-fermentation process where water, rice, and koji are mixed, creating a slurry that helps with fermentation.
Namazake 生酒 - Unpasteurized Sake, sake that has not undergone pasteurization, retaining a fresh, vibrant taste.
Nakadori 中取り - Middle Pressing, the highest-quality portion of sake extracted during the pressing process, considered to have the best balance of flavors and clarity.
Nigori-zake にごり酒 - Cloudy Sake, a type of sake that is coarsely filtered, leaving it with a cloudy appearance and a sweet, rich flavor due to the presence of rice particles.
Nihonshu 日本酒 - Japanese Sake, the traditional rice wine of Japan, made from polished rice, water, yeast, and koji mold.
Odori 踊り - Rest Period, a rest period between the second and third stages of sake fermentation, where the yeast activity temporarily slows down.
Reikyaku-ki 冷却機 - Chiller, equipment used to control and cool the temperature of the moromi during fermentation, ensuring optimal yeast performance.
Reishu 冷酒 - Cold Sake, sake served chilled, often preferred for higher-grade sakes like ginjo and daiginjo to preserve delicate aromas and flavors.
Roka 濾過 - Filtration, the process of filtering sake to remove any remaining solids after pressing. It can be done multiple times depending on the desired clarity of the sake.
Sakafune 酒槽 - Sake Press, a traditional wooden or mechanical press used to separate liquid sake from the solid rice mash during the pressing stage.
Sakamai 酒米 - Sake Rice, a special type of rice grown specifically for sake production. Sake rice grains are larger and have a soft core, which aids fermentation.
Sake 酒 - Alcohol, in Japan, "sake" refers to alcohol in general, but outside of Japan, it specifically refers to Japanese rice wine made by fermenting polished rice.
Seimai Buai 精米歩合 - Rice Polishing Ratio, refers to the percentage of the rice grain remaining after polishing. A lower number of around 50% indicates more polishing, often resulting in a higher-quality sake.
Seirō 蒸篭 - Steamer, the traditional wooden or metal box used for steaming rice in the sake brewing process.
Senmai 洗米 - Rice Washing, the process of washing rice to remove excess starch before it is steamed and used in sake brewing.
Shibo 絞り - Pressing, the process of separating the liquid (sake) from the solids after fermentation.
Shiro Kōji 白麹 - White Koji, a specific type of kōji mold used in sake production, contributing to a cleaner, more delicate flavor.
Shubo 酒母 - Yeast Starter, a mixture of steamed rice, water, yeast, and kōji that serves as the base for fermentation, fostering yeast growth.
Shuzō 酒造 - Sake Brewery, a facility where sake is brewed.
Sutenresu Sō ステンレス槽 - Stainless Steel Tank, modern fermentation tanks made of stainless steel, which are easier to clean and maintain than traditional wooden vats.
Tōji 杜氏 - Master Brewer, the head sake brewer in charge of managing the brewing process at a sake brewery. A tōji holds deep knowledge and skills in sake-making.
Tobin 斗瓶 - Large Bottling Jar, large glass jars traditionally used to store high-quality or competition-level sake.
Tobin Gakoi 斗瓶囲い - Large Bottle Storage, a traditional method of sake storage in large bottles, often reserved for premium or competition sake.
Usu Nigori 薄濁り - Lightly Cloudy Sake, a style of sake with a slight cloudiness, offering a balance between the richness of nigori and the smoothness of clear sake.
Yamada Nishiki 山田錦 - Yamada Nishiki, one of the most prized sake rice varieties, known for its ability to create well-balanced and aromatic sake, especially in premium ginjo and daiginjo sakes.
Yamahai 山廃 - Yamahai Method, a traditional sake brewing method that skips the step of adding lactic acid, relying instead on natural yeast and bacteria, resulting in a rich and complex flavor.