Glossary of sake terms
Glossary of Sake Terms
Sake is a traditional Japanese alcoholic beverage made from fermented rice. The process of making sake involves several unique terms that are specific to its production and consumption. This glossary provides definitions for these terms.
A[edit | edit source]
Amazake - A sweet, low-alcohol or non-alcoholic sake made from fermented rice.
Arabashiri - The first third of the sake that drips from the press during the pressing process.
B[edit | edit source]
Brewery - A place where sake is produced.
D[edit | edit source]
Daiginjo - A premium grade of sake, made from rice that has been milled to at least 50% of its original size.
G[edit | edit source]
Genshu - Undiluted sake, with an alcohol content typically between 18% and 20%.
H[edit | edit source]
Honjozo - A type of sake where a small amount of distilled alcohol is added to the fermented rice.
J[edit | edit source]
Junmai - Pure rice sake, made without the addition of distilled alcohol.
K[edit | edit source]
Koji - A type of mold used in the fermentation process of sake.
Kura - The Japanese term for a sake brewery.
N[edit | edit source]
Nigori - Unfiltered sake, which has a cloudy appearance.
Nihonshu - The Japanese term for sake, literally meaning "Japanese alcohol".
S[edit | edit source]
Seimaibuai - The degree to which the rice used in sake production has been milled or polished.
Shiboritate - Freshly pressed sake.
Shochu - A distilled alcoholic beverage, often confused with sake.
T[edit | edit source]
Tokubetsu - A term meaning "special" in Japanese, used to denote a sake that is superior to ordinary sake.
Toji - The master brewer in a sake brewery.
Y[edit | edit source]
Yeast - A microorganism used in the fermentation process of sake.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD