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TEST > vocab > Flashcards

vocab Flashcards

1
Q

Futsu-shu

A

Basic Sake

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2
Q

Nihonshu-do

A

日本酒度

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3
Q

Yamahai

A

山廢

yama-oroshi-haishi-moto

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4
Q

glutinous

A

adj. 黏性的

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5
Q

spore

A

n. 孢子

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6
Q

Nama-chozo (namechozo)

A

生貯藏

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7
Q

inoculation

A

n. 接種

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8
Q

Genshu

A

原酒

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9
Q

Yamada-nishiki

A

山田錦

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10
Q

tokubetsu

A

特別

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11
Q

naka-gumi

A

中汲み

same as 中取り naka-dori

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12
Q

arabashiri

A

荒走り

首先榨出的酒液

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13
Q

kome

A

米

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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

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15
Q

tokutei-meisho-shu

A

特定名称酒 or premium sake

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16
Q

Koshu

A

古酒 - aged sake

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17
Q

Kijōshu

A

貴醸酒

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18
Q

masu

A

n. 木枡

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19
Q

Gohyakuman-goku

A

五百万石

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20
Q

Amino acid

A

胺基酸 - for umami in sake

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21
Q

Amakuchi

A

甘口

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22
Q

Tōji

A

n. 杜氏

head brewer(s)

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23
Q

kurabito

A

n. 蔵人

means brewery workers

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24
Q

coarsely

A

adv. 粗糙地

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25
Q

Honjozo

A

本醸造

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26
Q

sakabayashi

A

n. 酒林

same as sugidama 杉玉

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27
Q

kake (kake-mai)

A

掛米

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28
Q

jozo arukoru / jozo-alcohol

A

醸造アルコール

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29
Q

funa-shibori

A

槽搾

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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.

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31
Q

seedling

A

n. 幼苗

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32
Q

Tokubetsu

A

特別. e.g. Tokubetsu Junmai (特別純米)

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33
Q

SMV

A

Sake Meter Value = Nihonshudo - 日本酒度

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34
Q

bran

A

n. 糠

  • made up of several layers
  • lots of starch
  • high level of proteins, lipids, vitamins, minerals
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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.

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36
Q

Omachi

A

雄町

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37
Q

husk

A

n. 外殼

  • hard, outter cover of the rice grain
  • removed right after harvest
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38
Q

edible

A

adj. 可食用的

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39
Q

Taru-zake (taruzake)

A

樽酒 - sake has been matured in Japanese cedar barrels

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40
Q

naka-dori

A

中取り

荒走り 後，接著流出的酒

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41
Q

sugidama

A

n. 杉玉

a globe made with cedar needles

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42
Q

Nihon-shu

A

日本酒

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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

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44
Q

sei-shu

A

清酒

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45
Q

Yabuda

A

自動壓搾機

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46
Q

san-do

A

酸度

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47
Q

Muroka

A

無濾過

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48
Q

crumbly

A

adj. 易碎的

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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.
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50
Q

kome kōji / kōji rice)

A

米麹

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51
Q

nihonshu-do

A

日本酒度

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52
Q

sieve

A

n. 篩子

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53
Q

daiginjo

A

大吟醸 - rice polish ration below 50%

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54
Q

to-bin gakoi

A

斗瓶 囲い

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

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55
Q

kimoto

A

生酛

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56
Q

shudo

A

酒度

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57
Q

Ki-ippon

A

生一本

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

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58
Q

nama-zake (namazake)

A

生酒

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59
Q

Moromi

A

n. 醪 main mash

book: main fermentation

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60
Q

nama-zume

A

生詰

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61
Q

Miyama-nishiki

A

美山錦

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62
Q

granule

A

n. 顆粒

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63
Q

Dewa-sansan

A

出羽燦々

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64
Q

Nigori

A

濁り酒

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65
Q

kiki-choko

A

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

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66
Q

germ

A

n. 胚芽

  • this part of the grain will grow into new rice plant
  • this is removed during polishing
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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

A

n. 粥

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

A

麹

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

A

酵母

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

A

n. 堆肥

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

A

n. 大麥

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

A

n. 野草

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

A

n. 酒袋

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

A

koji-kin

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

A

n. 泡沫

145
Q

Shizuoka prefecture

A

静岡県

prefectural yeast

146
Q

bodai moto

A

菩提酛

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

A

n. 糖漿

156
Q

fune

A

n. 槽

157
Q

shizuku-zake

A

drip sake

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)

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