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Amakuchi = sweet sake. Contrary to "karakuchi" which is dry sake.
Amino Sando = Amino Acids Aspergillus Oryzae = scientific name of the Koji mushroom enzyme used in the fermentation of Sake.
Atsukan = temperature of sake when it is very hot. Generally around 50 °


Bodai-Moto = precursor of the kimoto method, now in disuse.
BY = Brewery Year. The year starts on July 1st and ends on June 30th.


Chozo = sake storage


Daiginjo = sake with alcohol added with at least 50% seimaibuai
Doburoku = unfiltered sake, illegal today.


Fukurozuri = method of pressing sake by gravity in hanging bags. The sake is placed in bags which are then hung, the liquid is filtered from the cloth of the bags and, by gravity, it literally drips separating itself from the solid part. No pressure is applied.
Rope = pressing method with press
Futsu-shu = "non-premium" sake class (remember that exceptions can also be found in this section)


Genshu = undiluted sake
Ginjo = sake with alcohol added with at least 60% seimaibuai Ginjoka = aroma
Go = unit of measure for sake, 180 ml Go is also the quantity of rice needed to fill a standard masu, it was considered the volume of rice as food sufficient to feed an adult man (worker) for a day.


Hakko = fermentation
Hanahie = sake temperature of about 10 °
Happo-shu = sparkling sake
Hatsuzoe = first day of sandan jikomi
Hi-ire = pasteurization
Hineka = unpleasant smells of sake that has been stored or transported incorrectly
Hinerimochi = small ball of blanched rice created by the Toji to understand the correct degree of
blanching of the rice
Hirezake = hot sake in which a fin of toasted pufferfish is infused
Hitohadakan = sake temperature close to body temperature
Honjozo = sake with alcohol added with at least 70% seimaibuai


Ichigo = a GO = 180ml
Isshobin = one SHO = 10 GO = 1800ml


Jizake = local sake, word used in the prefectures where the production is characterized
from small productions
Jo-on = room temperature
Jozo = production of alcohol
Jukusei = from zero to 2 years and 11 months of maturation the word Jukusei is used. From the third year the word Koshu is used
Junmai = sake without added alcohol, does not have a minimum% of seimaibuai.
Junmai Daiginjo = premium sake, with natural fermentation alcohol, at least seimaibuai
Junmai Ginjo = premium sake, with natural fermentation alcohol, seimaibuai at least del


Kakemai = rice used for the production of sake
Kanpai = Japanese toast. Literally "salute!", "Cheers!"
Kaori = sake scents
Karakuchi = dry sake. Contrary to “amakuchi” which is sake with sweet tones
Kasubuai =% of residual rice in the press after pressing
Kijoshu = sake stretched with more sake
Kikichoko = ochoko of the sake sommelier
Kikizakeshi = sake sommelier
Kimoto = traditional sake production method in which lactic acid is created
naturally and is not injected manually
Kobo = yeast
Koji = enzyme responsible for saccharification
Kojibuta = wooden tray used in kojimuro
Kojikin = koji mold spore
Kojimai = koji rice
Koshiki = container in which the blanching of the rice is carried out
Koshu = From the third year of maturation of sake the word Koshu is used. From zero to 2 years and 11 months of maturation the word Jukusei is used.
Kura = "fermentation" company
Kurabito = workers of the sakagura
Kuramoto = owner of the sakagura


Masu = cubic “glass” made of cedar wood
Moromi = fermentation tank
Moto = shubo, starter mash, the mother of sake
Muroka = without activated carbon filtering (or micro filtering)


Namachozo = sake pasteurized once after ripening
Namazake = unpasteurized sake
Namazume = sake pasteurized once before ripening
Nigorizake = cloudy sake
Nihonshu = sake
Nihonshudo = residual sugar
Nuka = ​​residual dust from the seimai operation
Nurukan = warm temperature, 40 degrees


Ochoko = sake cup


Roka = filter, often we mean the (optional) passage to carbon or micro filtering


Saccharomyces Cerevisiae = name of the yeast chosen for the production of sake
Sakagura = sake company
Sakamai = sake rice
Sakaya = shop specializing in the sale of sake
Sake = fermented rice
Sake Meter Value = residual sugar
Sandan Jikomi = production method thanks to which the volume of the liquid is increased starting from the shubo to arrive at the moromi.
Seimai = smoothing of the grain
Seimaibuai = residual% of the grain after husking
Seishu = legal name of sake
Senmai = washing phase
Shibori = pressing
Shiboritate = freshly pressed sake (new)
Shinpaku = heart of the grain of rice
Shinseki = production phase that involves immersing the rice in water (after the seimai phase)
Shinshu = the first sake of the season
Shizuku = natural pressing
Shubo = motorbike, starter mash, the mother of sake
Sokujo = production that involves the addition of lactic acid to increase acidity and shorten the time
Sugidama = sphere made of cedar twigs that is hung outside the Sakagura at the end of the production
Suzuhie = sake temperature of 15 °


Tanrei Karakuchi = slightly dry
Taru = sake barrel
Taruzake = sake aged in cask
Tobikirikan = temperature from 55 °
Tobin = demijohn of 18 Lt
Toji = equivalent of the winemaker
Tokkuri = small amphora that contains sake, usually 180ml
Tokubetsu = special, usually referring to a polishing that exceeds the junmai or honjozo class
Tomezoe = last day of sandan jikomi


Umami = the taste of goodness. Taste after taste. Often translated as flavor


Yabuta = piston machine for pressing sake
Yamadanishiki = type of sake rice (sakamai) among the finest in Japan
Yamahai = type of kimoto method in which the mixing action is avoided to generate lactic acids

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