Sake Terms Flashcards
(29 cards)
Dai
Big. Used in conjunction with Ginjo to refer to top grade in sake
Daiginjo
Sake made with rice polished away to a min of 50%
And the addition of brewers alcohol
Edo
The old name for present day Tokyo
Futsu-shu
Regular sake
No milling requirements
Typically alcohol added
Honjozo
One of the premium sakes
Rice is polished to 70%
Alcohol is added
Isshobin
A 1.8l bottle
Junmai
Pure Rice
Refers to sake made without the addition of brewers alcohol
Junmai Daiginjo
The pinnacle of sake making
Rice is polished to a min 50%
No brewers alcohol added
Junmai Ginjo
Rice is polished to 60%
No brewers alcohol is added
Premium
Kimoto
One of the oldest yeast starters
Labor intensive using wooden poles to mash
Koji
Steam rice inoculated with Koji-kin
Koshu
Aged sake
Koji-kin
Koji spores
The mold that breaks down the starch to glucose
Masu
A small wooden box measuring 180ml
Nada
Important brewing region in Hyogo prefecture
Home to some of Japan’s largest sake breweries
Nama
Unpasteurized
Nigori
Cloudy or lightly filtered
Nihonshu
Official name of sake in Japan
Ochoko
A small sake cup
Omachi
The oldest heirloom rice used in sake making in japan
1859
Semai Buai
Milling rate of the rice left after polishing
Shimpaku
The starchy heart of the rice
Toji
A Master brewer
Tokubetsu
“Special”
Rice has been polished to min 60%
Used with Junmai and Honjozo
Other special methods and ingredients are used
