Termes Flashcards
(71 cards)
1
Q
Kura
A
Sake Brewery
2
Q
Sake Brewery
A
Kura
3
Q
Sakagura
A
Sake Brewery
4
Q
Sake Brewery
A
Sakagura
5
Q
Momori
A
Mash
6
Q
Mash
A
Momori
7
Q
Moto
A
Yeast starter
8
Q
Yeast starter
A
Moto
9
Q
Seimai-Buai
A
polishing amount left
10
Q
Polishing amount left
A
Seimai-Buai
11
Q
Totukei Meishoshu
A
Special designation sake (top 6)
12
Q
Special designation sake (top 6)
A
Totukei Meishoshu
13
Q
Nihonshu-do
A
Density (0 being same as water) grade drier to sweeter -3/12 (SMV)
14
Q
Density
A
Nihonshu-do
15
Q
Aru-ten (arukoru tenka)
A
Added alcohol
16
Q
Added alcohol
A
Aru-ten (arukoru tenka)
17
Q
Nama-chozo
A
First pasteurization skipped
18
Q
First pasteurization skipped
A
Nama-chozo
19
Q
Nama-tsume
A
Second pasteurization skipped
20
Q
Second pasteurization skipped
A
Nama-tsume
21
Q
Nama-nama
A
Namazake
22
Q
Unpasteurized
A
Nama-nama
Hon-nama
Namazake
23
Q
Hi-ochi
A
Sake that went bad
24
Q
Sake that went bad
A
Hi-ochi
25
Muroka
Sake no charcoal filter
26
Sake no charcoal filter
Muroka
27
Kimoto
Method of moto mixing with poles, more tedious
28
Method of moto mixing with poles, more tedious
Kimoto
29
Yamahai
Method adjusting with water volume and temperature
30
Method adjusting with water volume and temperature
Yamahai
31
Sokoju-moto
Method that gets lactic acid from labs. Faster. Saves 2 weeks.
32
Method that gets lactic acid from labs. Faster. Saves 2 weeks.
Sokoju-moto
33
Junmai
No alcohol added
34
No alcohol added
Junmai
35
No alcohol added
Polishing 50% or less
Junmai Daiginjo-shu
36
Junmai Daiginjo-shu
No alcohol added
Polishing 50% or less
37
No alcohol added
Polishing 60% or less
Junmai Ginjo-shu
38
Junmai Ginjo-shu
No alcohol added
Polishing 60% or less
39
No alcohol added
Polishing 70% or less
Junmai-shu
Tokubetsu
40
Junmai-shu
Tokubetsu
No alcohol added
Polishing 70% or less
41
Alcohol added
Polishing 70% or less
Honzojo-shu
Tokubetsu Honzojo-shu
42
Honzojo-shu
Tokubetsu-Honzojo-shu
Alcohol added
Polishing 70% or less
43
Alcohol added
Polishing 60% or less
Ginjo-shu
44
Ginjo-shu
Alcohol added
Polishing 60% or less
45
Alcohol added
Polishing 50% or less
Daiginjo-shu
46
Daiginjo-shu
Alcohol added
Polishing 50% or less
47
Futsu-shu
More alcohol
65% of market
48
More alcohol
65%of market
Futsu-shu
49
Namazake
Unpasteurized
50
Unpasteurized Sake
Namazake
51
Nigorizake
Cloudy Sake
Lee left over
52
Cloudy Sake
Lee left over
Nigorisake
53
Genshu
Undiluted Sake
54
Undiluted Sake
Genshu
55
Koshu
Choki-Jukuseishu
Aged Sake
56
Aged Sake
Koshu
Choki-Jukuseishu
57
Yamahai
Kimoto
Sake with special yeast starter
Earthier, Richier
58
Sake with special yeast starter
Earthier, Richier
Yamahai
Kimoto
59
Kijoshu
Sake that uses a already completed sake instead of water
Sweet rich dessert
60
Sake that uses a already completed sake instead of water
Sweet rich dessert
Kijoshu
61
Yamada Nishiki Rice
Rice most common
Bit sweet and rich yet smooth
62
Rice most common
Bit sweet and rich yet smooth
Yamada Nishiki
63
Gohyakumangoku Rice
Rice that gives light and airy sake
64
Rice that gives light and airy sake
Gohyakumangoku
65
Omachi Rice
Quite tight and almost astringent and herbal rice
66
Quite tight and almost astringent and herbal rice
Omachi
67
Hattan Nishiki Rice
Quite tight and almost astringent and herbal rice
68
Quite tight and almost astringent and herbal rice 2
Hattan Nishiki
69
Miyama Nishiki Rice
Light and narrow flavored sake rice, often a milky richness to it
70
Light and narrow flavored sake rice, often a milky richness to it
Miyama Nishiki
71
