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

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

Brewery - A place where sake is produced.

D

Daiginjo - A premium grade of sake, made from rice that has been milled to at least 50% of its original size.

G

Genshu - Undiluted sake, with an alcohol content typically between 18% and 20%.

H

Honjozo - A type of sake where a small amount of distilled alcohol is added to the fermented rice.

J

Junmai - Pure rice sake, made without the addition of distilled alcohol.

K

Koji - A type of mold used in the fermentation process of sake.

Kura - The Japanese term for a sake brewery.

N

Nigori - Unfiltered sake, which has a cloudy appearance.

Nihonshu - The Japanese term for sake, literally meaning "Japanese alcohol".

S

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

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

Yeast - A microorganism used in the fermentation process of sake.

See also

• Sake
• History of sake
• Production of sake
• Types of sake
• Serving and drinking sake

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• Glossary of sake terms
• 
  Amazake
• 
  Masu, One-sho measure
• 
  Moromi
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  Nigori sake
• 
  Brasserie de saké Takayama