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22 Cards in this Set
- Front
- Back
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Sake Meaning |
Any alcoholic beverage |
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Koji-Kin |
Aspergillus Oryzae |
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Most superior type of rice used |
Yamada Nishiki |
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The starchy heart of the rice grain |
Shinpaku |
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The term for how polished the grain is |
Seimumbai |
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Junmai |
70%. Can be higher if producer puts "seimumbai" on label and doesn't use Brewers alcohol. |
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Honjozo |
70%. Brewers alcohol added |
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Ginjo |
60%. Brewers alcohol added unless labeled junmai Ginjo. |
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Daiginjo |
50%. If labeled daiginjo, will have Brewers Alcohol added. Otherwise will be labeled junmai daiginjo. |
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Moto |
Starter. Yeast, additional rice and water are added to the Koji to create the moto. |
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Namazake |
Unpasteurized Sake |
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Nigori |
Unfiltered Sake |
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Taruzake |
Wood aged Sake |
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Jizake |
Sake from a smaller kura. Think microbrew. |
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Genshu |
Undiluted Sake |
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Kura |
Brewery |
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Bijinshu |
"Beautiful Girl." This "improvement" of the sake making process involved only using young virgin girls to chew the rice in order to start fermentation. |
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Moromi |
"The Main Mash." A vital step in the brewing process of sake where all the ingredients are added together and the fermentation begins. |
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Nihonshu |
The official name for what the Western world calls "sake." |
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Nihonshudo |
Sake sweetness meter Negative values indicate sweetness. Positive indicate a dry style "Dry is high" |
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Toji |
Master Brewer |
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Tokubetsu |
A "special" designation for either Junmai or Honjozo brews. |
