Glossary
Brewing Terms
| First letter | English expression | Terms (in Japanese) | Roman character notation called HepburnRomanization* | Definition and Description |
|---|---|---|---|---|
| A | ABV (Alcohol by Volume) |
アルコール度数 | alcohol dosu | |
| acidity | 酸度 | san-do | Tartaric acid (g/100 mL) = 0.075 x acidity (mL), Sulfuric acid (g/100 mL) = Tartaric acid (g/100 mL)x 0.653 |
|
| adding rice | 掛け米 | kake-mai | sake rice used for fermentation starter and fermentation mash, except for koji making | |
| adding water | 割水 | warimizu | Undiluted sake contains up to 20% of alcohol and is usually diluted to 14-16% alcohol before bottling. These alcohol contents are easy to drink. |
|
| addition of water | 割水 | warimizu | Undiluted sake contains up to 20% of alcohol and is usually diluted to 14-16% alcohol before bottling. These alcohol contents are easy to drink. |
|
| aged and sweet specialty sake | 貴醸酒 | kijoshu(kijōshu) | a special kind of sake with sweet and rich taste and often well aged It is brewed with special method. |
|
| aged sake (long aged sake) | 長期熟成酒、古酒 | choki-chozo-shu, koshu | ||
| aging | 熟成 | jukusei | ||
| alcohol (for brewing) | 醸造アルコール | jozo(jōzō) alcohol | Distilled alcohol, fermented from sugar cane, is used to adjust the flavor of sake in some cases. | |
| alcohol-adjusting water | 割水 | warimizu | Undiluted sake contains up to 20% of alcohol and is usually diluted to 14-16% alcohol before bottling. These alcohol contents are easy to drink. |
|
| alcohol content | アルコール度数 | alcohol dosu | ||
| alcohol percentage | アルコール度数 | alcohol dosu | ||
| alcohol yield | 純アルコール収得量 | jun alcohol shutokuryo | volume of produced alcohol (L) from 1,000 kg of rice | |
| amino acid content | アミノ酸度 | aminosan-do | formol nitrogen expressed as volume (mL) of 0.1 mol/L NaOH needed for 10 mL of sake | |
| amylases | 糖化酵素 | toka-koso | enzymes for saccharification, enzyme to digest starch into sugar |
|
| Annual Japan Sake Awards | 全国新酒鑑評会 | zenkoku-shinshu-kampyokai | the competition in Japan for ginjo produced during the previous winter season | |
| arabashiri | 荒走り | arabashiri | first obtained sake when sake is pressed | |
| Aspergillus oryzae | 麴菌 | koji-kin | Aspergillus oryzae; mainly used for koji making. | |
| association yeast | きょうかい酵母 | Kyokai-kobo | sake yeast distributed by Brewing Society of Japan | |
| B | bacterial contamination | 火落ち | hiochi | causing critical spoilage and fault by lactic acid bacteria |
| break time of warming | 沸き付き休み | wakitsuki-yasumi | continuous fermenting period of a starter culture | |
| brew master | 杜氏 | toji(tōji) | ||
| brewers alcohol | 醸造アルコール | jozo(jōzō) alcohol | Distilled alcohol, fermented from sugar cane, is used to adjust the flavor of sake in some cases. | |
| brewer's recipe (sake brewer's recipe) | 仕込配合 | shikomi-haigo(haigō) | Brewer’s recipe comprises the amounts of steamed rice, koji, water and additives such as alcohol. | |
| brewer's rice | 原料米 | genryo-mai | For sake making, both cultivars of sake specific rice and cooking rice are used. | |
| 酒造好適米、酒米、醸造用玄米 | shuzo-kotekimai(shuzō-kōtekimai), sakamai,jozoyo-gemmai (jōzōyō-gemmai) | rice cultivars suitable for sake making | ||
| bringing steamed rice into koji-making room | 引き込み | hikikomi | ||
| brown rice | 玄米 | gemmai | ||
| BSJ (Brewing Society of Japan) yeast | きょうかい酵母 | Kyokai-kobo | sake yeast distributed by Brewing Society of Japan | |
| C | carry freshly made koji out of koji-making room | 出麹 | dekoji | |
| cask sake | 樽酒 | tarusake | This type sake has a specific flavor of cedar and is not aimed at maturing. | |
| cease warming (since spontaneous fermentation is achieved) | 沸き付き休み | wakitsuki-yasumi | continuous fermenting period of a starter culture | |
| cedar ball | 酒林、杉玉 | sakabayashi, sugidama | a sphere-shaped ornament made with cedar leaves | |
| ceremonial opening of sake cask | 鏡開き、鏡割り | kagami-biraki, kagami-wari | a ceremony to crack open a wooden (cedar) sake cask with wooden hammers (at the beginning of a party to toast with this sake) | |
| charcoal filtration | 炭素濾過 | tanso-roka | These operations is carried out to adjust sake flavor. | |
| chief sake maker | 杜氏 | toji(tōji) | ||
| cloth bags used at pressing stage | 酒袋 | sakabukuro | bags to put fementation mash in | |
| cloudy sake | にごり酒 | nigori-zake | ||
| cold-weather brewing | 寒造り | kan-zukuri | sake making method in the coldest season of the year which is effective in preventing microbiol contamination | |
| commencement of fermentation (of a starter culture) | 沸き付き | wakitsuki | ||
| commercial sake | 普通酒 | futsu-shu | sake that is not categorized specially designated sake | |
| conditioning of a starter culture | （酒母の）枯らし | karashi | period between completion of a starter culture and use of it | |
| conditioning period | （麴の）枯らし | karashi | period to cool and dry finished koji | |
| conditioning period (after rice polishing) | （白米の）枯らし期間 | karashi-kikan | Since rice grains are dried during polishing, the polished rice gains moisture to the equilibrium during this period. | |
| cooking rice | 一般米 | ippammai | For sake making, both cultivars of sake brewing rice and cooking rice are used. Both cultivars are non-glutinous japonica rice. | |
| cooling and drying of koji | （麴の）枯らし | karashi | period to cool and dry finished koji | |
| cooling down of a starter culture | 分け | wake | ||
| cooling of koji | （麴の）枯らし | karashi | period to cool and dry finished koji | |
| cooling period | （白米の）枯らし期間 | karashi-kikan | Since rice grains are dried during polishing, the polished rice gains moisture to the equilibrium during this period. | |
| D | daiginjo(-shu) | 大吟醸酒 | daiginjo-shu | super premium ginjo made from highly-polished rice |
| day 2- resting day after 1st addition | 踊 | odori | On the second day of three-step preparation for fermentation mash, no rice is added to enhance the growth of yeast. | |
| day after soe | 踊 | odori | On the second day of three-step preparation for fermentation mash, no rice is added to enhance the growth of yeast. | |
| decantation | 滓引き | oribiki | removal of sediment from the sake | |
| degree of rice polishing | 精米歩合 | seimai-buai | the weight percentage of white rice to brown rice | |
| dehusked rice | 玄米 | gemmai | ||
| diastatic enzyme | 糖化酵素 | toka-koso | enzymes for saccharification, enzyme to digest starch into sugar |
|
| diet-staple rice | 一般米 | ippammai | For sake making, both cultivars of sake brewing rice and diet-staple rice are used. Both cultivars are non-glutinous japonica rice. | |
| diluting water | 割水 | warimizu | Undiluted sake contains up to 20% of alcohol and is usually diluted to 14-16% alcohol before bottling. These alcohol contents are easy to drink. |
|
| dilution with water | 割水 | warimizu | Undiluted sake contains up to 20% of alcohol and is usually diluted to 14-16% alcohol before bottling. These alcohol contents are easy to drink. |
|
| distilled alcohol (for brewing) | 醸造アルコール | jozo(jōzō) alcohol | Distilled alcohol, fermented from sugar cane, is used to adjust the flavor of sake in some cases. | |
| E | eating rice | 一般米 | ippammai | For sake making, both cultivars of sake brewing rice and eating rice are used. Both cultivars are non-glutinous japonica rice. |
| enhancement of flavor by warming | 燗上がり | kan-agari | ||
| F | ferment | 醪 | moromi | It contains rice, koji, water and starter culture. |
| fermentation mash | 醪 | moromi | It contains rice, koji, water and starter culture. | |
| fermentation starter | 酒母、酛 | shubo, moto | Shubo means mother of sake. | |
| filter press (for sake) | もろみ搾り機、圧搾機 | moromi shibori-ki, assaku-ki | It is sometimes referred as Yabuta, a brand name. | |
| filtration (of fermentation mash) | 上槽、搾り | joso(jōsō), shibori | Filtration is a process to separate sake cake and sake. | |
| final addition | 留添、留仕込、留 | tome-zoe, tome-jikomi, tome | the third step of three-step preparation for fermentation mash | |
| final mixing (of koji) | 仕舞仕事 | shimai-shigoto | When 5 to 7 hrs have passed since the middle-work, these operations are carried out to control the temperature, moisture and growth of koji. | |
| final-work | 仕舞仕事 | shimai-shigoto | When 5 to 7 hrs have passed since the middle-work, these operations are carried out to control the temperature, moisture and growth of koji. | |
| fining (clarification) of pressed sake | 滓下げ | orisage | This operation is carred out to settle sediment before bottling. | |
| first addition | 初添、添仕込、添 | hatsu-zoe, soe-jikomi, soe | the first step of three-step preparation for fermentation mash | |
| first mixing | 仲仕事 | naka-shigoto | These operations are carried out to control the temperature, moisture and growth of koji. | |
| first run | 荒走り | arabashiri | first obtained sake when sake is pressed | |
| first stage | 初添、添仕込、添 | hatsu-zoe, soe-jikomi, soe | the first step of three-step preparation for fermentation mash | |
| free run sake | 荒走り | arabashiri | first obtained sake when sake is pressed | |
| fresh sake | しぼりたて | shiboritate | ||
| freshly pressed sake | しぼりたて | shiboritate | ||
| full strength sake | 原酒 | genshu | sake that is not diluted with water for alcohol content adjustment | |
| fune | 槽 | fune | a vertical press using bags | |
| futa | 麹蓋 | koji-buta | traditional koji making container which is rectangular shaped stakable tray, typically filled with about 1.5kg of koji | |
| futa-koji | 蓋麹 | futa-koji | traditional koji making method using shallow wooden trays | |
| G | general rice | 一般米 | ippammai | For sake making, both cultivars of sake brewing rice and general rice are used. Both cultivars are non-glutinous japonica rice. |
| genshu | 原酒 | genshu | sake that is not diluted with water for alcohol content adjustment | |
| ginjo(ginjō)(-shu) | 吟醸酒 | ginjo(ginjō)-shu | sake made from highly polished rice using special technique | |
| ginjo(ginjō) making | 吟醸造り | ginjo(ginjō)-zukuri | ||
| ginjo sake cake | 吟醸酒粕、吟醸粕 | ginjo-shu-kasu, ginjo-kasu | the solids of the ginjo fermenation mash that are left after filtration | |
| grinding process (of starter culture) | 酛摺り | moto-suri | grinding of rice and koji in starter culture | |
| H | heat sterilization | 火入れ | hiire | This operation is carred out to assure microbial stability and product quality. |
| hiyaoroshi | ひやおろし | hiyaoroshi | Hiyaoroshi is sake made in winter, matured during summer, and bottled in autumn. | |
| honjozo(honjōzō)(-shu) | 本醸造酒 | honjozo(honjōzō)-shu | sake made from quality rice with addition of limited volume of brewers alcohol | |
| hot-water keg | 暖気 | daki | Hot-water keg is a wooden or aluminium container filled with hot water. It is put into a starter culture to warm it. | |
| I | improved taste by warming | 燗上がり | kan-agari | |
| ingredient composition | 仕込配合 | shikomi-haigo(haigō) | Ingredient composition comprises the amounts of steamed rice, koji, water and additives such as alcohol. | |
| inoculate koji spores | 種切りする | tanekiri-suru | ||
| intermediate mixing (of koji) | 仲仕事 | naka-shigoto | These operations are carried out to control the temperature, moisture and growth of koji. | |
| J | jummai(junmai)(-shu) | 純米酒 | jummai(junmai)-shu | sake made only from rice and koji (without addition of brewers alcohol) |
| K | kagamibiraki | 鏡開き、鏡割り | kagami-biraki, kagami-wari | a ceremony to crack open a wooden (cedar) sake cask with wooden hammers (at the beginning of a party to toast with this sake) |
| kake (rice) | 掛け米 | kake-mai | sake rice used for fermentation starter and fermentation mash, except for koji making | |
| kijo(kijō)-shu | 貴醸酒 | kijoshu(kijōshu) | a special kind of sake with sweet and rich taste and often well aged It is brewed with special method. |
|
| kikichoko | 唎き猪口 | kiki-choko | tasting cup (sake tasting porcelain cup) | |
| kimoto | 生酛 | kimoto | a traditional starter culture (with (natural) lactic acid fermentation) The process of kimoto making has a step of motosuri, grinding of rice and koji. |
|
| kimoto and yamahai | 生酛系酒母 | kimotokei-shubo | a traditional starter cultures (with (natural) lactic acid fermentation) | |
| Kimoto school yeast starter | 生酛 | kimoto | a traditional starter culture (with (natural) lactic acid fermentation) The process of kimoto making has a step of motosuri, grinding of rice and koji. |
|
| kimoto seed mash | 生酛 | kimoto | a traditional starter culture (with (natural) lactic acid fermentation) The process of kimoto making has a step of motosuri, grinding of rice and koji. |
|
| kimoto starter culture | 生酛 | kimoto | a traditional starter culture (with (natural) lactic acid fermentation) The process of kimoto making has a step of motosuri, grinding of rice and koji. |
|
| kimoto-style starter culture | 生酛系酒母 | kimotokei-shubo | traditional starter cultures (with (natural) lactic acid fermentation) | |
| kirikaeshi | 切り返し | kirikaeshi | After 10-12 hrs of the inoculation of koji spores, the pile of koji is spread and piled up again to keep the even temperature. This step is often taken place just before transferring koji into shallow trays. |
|
| koji(kōji) | 麴 | koji(kōji) | Koji is culture of a special species of mold on rice, barley etc. which is used to make sake, shochu etc. | |
| koji (rice koji) | 米麴 | kome-koji | A kind of mold grown on rice. It is often called simply as koji in sake making. | |
| koji-buta | 麹蓋 | koji-buta | traditional koji making container which is rectangular shaped stakable tray, typically filled with about 1.5kg of koji | |
| koji(kōji) for ginjo(ginjō) making | 吟醸麴 | ginjo-koji(ginjō-kōji) | ||
| koji-making room | 麴室 | koji-muro | ||
| koji making using trays | 蓋麹 | futa-koji | traditional koji making method using shallow wooden trays | |
| koji mold | 麴菌 | koji-kin | ||
| koji ratio | 麴歩合 | koji-buai | percentage of koji rice to total rice weight | |
| koji rice | 麴米 | koji-mai | ||
| koji room | 麴室 | koji-muro | koji making room in a sake brewery | |
| koji spores | 種麴 | tane-koji | ||
| koji tray | 麹蓋 | koji-buta | traditional koji making container which is rectangular shaped stakable tray, typically filled with about 1.5kg of koji | |
| kumikake | 汲み掛け | kumikake | Taking out and pouring of starter culture liquid during early stage of starter making to enhance the absorption of liquid by koji and steamed rice. Liquid in starter culture is full of released enzyme from koji. Pouring this liquid to the rice enhances saccharification. | |
| Kyokai yeast | きょうかい酵母 | Kyokai-kobo | sake yeast distributed by Brewing Society of Japan | |
| L | limited water absorption | 限定吸水 | gentei-kyusui | controlling the water content of rice by means of curtailing soaking time |
| live bottled sake | 生詰（酒） | namazume(-shu) | sake pasteurized prior to tank storage but not at bottling, bottling without pasteurization |
|
| live storage sake | 生貯蔵（酒） | nama-chozo(-shu) | sake pasteurized only once at bottling | |
| M | main fermentation | 醪 | moromi | It contains rice, koji, water and starter culture. |
| main fermentation mash | 醪 | moromi | It contains rice, koji, water and starter culture. | |
| main mash | 醪 | moromi | It contains rice, koji, water and starter culture. | |
| make koji | 製麴する | seikiku-suru | ||
| maker's recipe (sake maker's recipe) | 仕込配合 | shikomi-haigo(haigō) | Maker's recipe comprises the amounts of steamed rice, koji, water and additives such as alcohol. | |
| mash (sake mash) | 醪 | moromi | It contains rice, koji, water and starter culture. | |
| mashing in three stages | 三段仕込 | sandan-shikomi, sandan-jikomi | To prepare the fermentation mash of sake, koji, steamed rice and water are divided into three portions and added over four days. This method is effective to prevent microbial contamination. |
|
| mass-market sake | 普通酒 | futsu-shu | sake that is not categorized specially designated sake | |
| master sake brewer | 杜氏 | toji(tōji) | ||
| maturation | 熟成 | jukusei | ||
| maturation in autumn (good maturation in autumn) | 秋上がり | aki-agari | ||
| method for making ginjo(ginjō) sake | 吟醸造り | ginjo(ginjō)-zukuri | ||
| middle addition | 仲添、仲仕込、仲 | naka-zoe, naka-jikomi, naka | the second step of three-step preparation for fermentation mash | |
| middle-work | 仲仕事 | naka-shigoto | These operations are carried out to control the temperature, moisture and growth of koji. | |
| milled rice | 白米 | hakumai | ||
| mixing (of koji rice) | 床もみ | tokomomi | After inoculation of koji spores, koji rice is kneaded and mixed well to put koji spores evenly onto rice. | |
| mixing (stirring) of fermentation mash | 櫂入れ | kaiire | ||
| motosuri | 酛摺り | moto-suri | grinding of rice and koji in starter culture | |
| mounding | 盛 | mori | After first day, koji is transferred into shallow trays for the second day of the process. | |
| multiple parallel fermentation | 並行複醱酵 | heiko-fukuhakko | process wherein saccharification and fermentation occur simultaneously | |
| N | naka | 仲添、仲仕込、仲 | naka-zoe, naka-jikomi, naka | the second step of three-step preparation for fermentation mash |
| nama-zake | 生酒 | nama-shu, nama-zake | non-pasteurized sake | |
| namachozo(-shu) | 生貯蔵（酒） | nama-chozo(-shu) | sake pasteurized only once at bottling | |
| namazume(-shu) | 生詰（酒） | namazume(-shu) | sake pasteurized prior to tank storage but not at bottling, bottling without pasteurization |
|
| natural strength sake | 原酒 | genshu | sake that is not diluted with water for alcohol content adjustment | |
| neutral alcohol (for brewing) | 醸造アルコール | jozo(jōzō) alcohol | Distilled alcohol, fermented from sugar cane, is used to adjust the flavor of sake in some cases. | |
| new sake | 新酒 | shinshu | ||
| nigorizake | にごり酒 | nigori-zake | cloudy sake | |
| nihonshu-do | 日本酒度 | nihonshu-do | an indicator of sweetness of sake It is a specific gravity converted into sake meter scale which indicates sweet or dry. + means dry and - means sweet. |
|
| noble brewed sake | 貴醸酒 | kijoshu(kijōshu) | a special kind of sake with sweet and rich taste and often well aged It is brewed with special method. |
|
| non-pasteurized sake | 生酒 | nama-shu, nama-zake | ||
| non-premium sake | 普通酒 | futsu-shu | sake that is not categorized specially designated sake | |
| non-special-designation sake | 普通酒 | futsu-shu | sake that is not categorized specially designated sake | |
| O | odori | 踊 | odori | On the second day of three-step preparation for fermentation mash, no rice is added to enhance the growth of yeast. |
| old sake | 長期熟成酒、古酒 | choki-chozo-shu, koshu | ||
| opaque white center (of rice) | 心白 | shimpaku(shinpaku) | Opaque white center (of rice) is loose structure in the center of rice grain which makes easy for koji to grow into it. It is visually appeared white. | |
| ordinary rice | 一般米 | ippammai | For sake making, both cultivars of sake brewing rice and ordinary rice are used. Both cultivars are non-glutinous japonica rice. | |
| ordinary sake | 普通酒 | futsu-shu | sake that is not categorized specially designated sake | |
| original strength sake | 原酒 | genshu | sake that is not diluted with water for alcohol content adjustment | |
| P | pasteurization | 火入れ | hiire | This operation is carred out to assure microbial stability and product quality. |
| pearl of rice | 心白 | shimpaku(shinpaku) | Pearl of rice is loose structure in the center of rice grain which makes easy for koji to grow into it. It is visually appeared white. | |
| percentage of koji rice to total rice weight | 麴歩合 | koji-buai | ||
| percentage of rice polishing | 精米歩合 | seimai-buai | the weight percentage of white rice to brown rice | |
| percentage of sake cake to total rice weight | 粕歩合 | kasu-buai | ||
| percentage of water to total rice weight | 汲水歩合 | kumimizu-buai | ||
| polished rice | 白米 | hakumai | ||
| polished rice ratio | 精米歩合 | seimai-buai | the weight percentage of white rice to brown rice | |
| polishing rice ratio | 精米歩合 | seimai-buai | the weight percentage of white rice to brown rice | |
| pouring (of starter liquid) | 汲み掛け | kumikake | Taking out and pouring of starter culture liquid during early stage of starter making to enhance the absorption of liquid by koji and steamed rice. Liquid in starter culture is full of released enzyme from koji. Pouring this liquid to the rice enhances saccharification. | |
| premium sake | 特定名称酒 | tokutei-meisho-shu | Tokutei-meishou, (specific designation):This is the classification system for sake as determined by the National Tax Agency. | |
| pressing | 上槽、搾り | joso(jōsō), shibori | a process to separate sake cake and sake | |
| propagate koji mold | 製麴する | seikiku-suru | ||
| proportion of raw materials | 仕込配合 | shikomi-haigo(haigō) | Proportion of raw materials comprises the amounts of steamed rice, koji, water and additives such as alcohol. | |
| pumping over (for sake making) | 汲み掛け | kumikake | Taking out and pouring of starter culture liquid during early stage of starter making to enhance the absorption of liquid by koji and steamed rice. Liquid in starter culture is full of released enzyme from koji. Pouring this liquid to the rice enhances saccharification. | |
| pure alcohol (for brewing) | 醸造アルコール | jozo(jōzō) alcohol | Distilled alcohol, fermented from sugar cane, is used to adjust the flavor of sake in some cases. | |
| pure-rice sake | 純米酒 | jummai(junmai)-shu | sake made only from rice and koji (without addition of brewers alcohol) | |
| R | racking | 滓引き | oribiki | removal of sediment from the sake |
| （白米の）枯らし期間 | karashi-kikan | Since rice grains are dried during polishing, the polished rice gains moisture to the equilibrium during this period. | ||
| ratio of koji rice to total rice | 麴歩合 | koji-buai | ||
| ratio of polished rice to brown rice | 精米歩合 | seimai-buai | the weight percentage of white rice to brown rice | |
| ratio of sake lees | 粕歩合 | kasu-buai | percentage of sake lees to total rice weight | |
| ratio of spent-rice to rice | 粕歩合 | kasu-buai | percentage of sake lees to total rice weight | |
| ratio of water to rice | 汲水歩合 | kumimizu-buai | ||
| re-breaking up (of koji) | 切り返し | kirikaeshi | After 10-12 hrs of the inoculation of koji spores, the pile of koji is spread and piled up again to keep the even temperature. This step is often taken place just before transferring koji into shallow trays. |
|
| recirculation of liquid in a starter culture | 汲み掛け | kumikake | Taking out and pouring of starter culture liquid during early stage of starter making to enhance the absorption of liquid by koji and steamed rice. Liquid in starter culture is full of released enzyme from koji. Pouring this liquid to the rice enhances saccharification. | |
| regular sake | 普通酒 | futsu-shu | sake that is not categorized specially designated sake | |
| removal of sediment | 滓引き | oribiki | ||
| rest day | 踊 | odori | On the second day of three-step preparation for fermentation mash, no rice is added to enhance the growth of yeast. | |
| rest period | 踊 | odori | On the second day of three-step preparation for fermentation mash, no rice is added to enhance the growth of yeast. | |
| restacking of koji trays | 積み替え | tsumikae | to control koji temperatures | |
| resting period of starter culture | 沸き付き休み | wakitsuki-yasumi | continuous fermenting period of a starter culture | |
| resting stage | 踊 | odori | On the second day of three-step preparation for fermentation mash, no rice is added to enhance the growth of yeast. | |
| rice (for sake making) | 原料米 | genryo-mai | For sake making, both cultivars of sake specific rice and cooking rice are used. | |
| rice as a staple diet | 一般米 | ippammai | For sake making, both cultivars of sake brewing rice and rice as a staple diet are used. Both cultivars are non-glutinous japonica rice. | |
| rice bran | 糠 | nuka | ||
| rice bran powder | 糠 | nuka | ||
| rice for making koji (white rice for making koji) | 麴米 | koji-mai | ||
| rice milling | 精米 | seimai | a process that scrapes off the outer layer of brown rice to reduce the contents of lipid, protein, etc | |
| rice-milling machine | 精米機 | seimai-ki | a machine for scraping off the outer layer of brown rice | |
| rice of staple diet | 一般米 | ippammai | For sake making, both cultivars of sake brewing rice and rice of staple diet are used. Both cultivars are non-glutinous japonica rice. | |
| rice polisher | 精米機 | seimai-ki | a machine for scraping off the outer layer of brown rice | |
| rice polishing | 精米 | seimai | a process that scrapes off the outer layer of brow nrice to reduce the contents of lipid, protein, etc | |
| rice-polishing equipment | 精米機 | seimai-ki | a machine for scraping off the outer layer of brown rice | |
| rice-polishing machine | 精米機 | seimai-ki | a machine for scraping off the outer layer of brown rice | |
| rice-polishing rate | 精米歩合 | seimai-buai | the weight percentage of white rice to brown rice | |
| rice-polishing ratio | 精米歩合 | seimai-buai | the weight percentage of white rice to brown rice | |
| rice to eat | 一般米 | ippammai | For sake making, both cultivars of sake brewing rice and rice to eat are used. Both cultivars are non-glutinous japonica rice. | |
| rice to make koji (white rice to make koji) | 麴米 | koji-mai | ||
| rough run | 荒走り | arabashiri | first obtained sake when sake is pressed | |
| S | sakabayashi | 酒林、杉玉 | sakabayashi, sugidama | a sphere-shaped ornament made with cedar leaves |
| sake | 清酒 | seishu | ||
| saké | 清酒 | seishu | ||
| sake bag for pressing | 酒袋 | sakabukuro | bags to put fementation mash in | |
| sake brewers work song | 酒造り唄 | sake-zukuri-uta | Traditional songs sang during sake making. It helped workers to work on the same rhythm as well as acted as a timer for certain processes. | |
| sake brewery | 蔵元 | kuramoto | ||
| sake brewery worker | 蔵人 | kurabito | ||
| sake brewing | 清酒醸造、酒造り | seishu-jozo(seishu-jōzō), sake-zukuri | ||
| sake-brewing folksong | 酒造り唄 | sake-zukuri-uta | Traditional songs sang during sake making. It helped workers to work on the same rhythm as well as acted as a timer for certain processes. | |
| sake-brewing rice | 原料米 | genryo-mai | For sake making, both cultivars of sake specific rice and cooking rice are used. | |
| 酒造好適米、酒米、醸造用玄米 | shuzo-kotekimai(shuzō-kōtekimai), sakamai, jozoyo-gemmai (jōzōyō-gemmai) | rice cultivars suitable for sake making | ||
| sake cake (pressed sake cake) | 酒粕 | sake-kasu | the solids of the fermenation mash that are left after filtration | |
| sake craftsperson | 清酒酒造技能者 | shuzo(shuzō)-ginosha | ||
| sake dripped from hanged bags by gravity | 袋吊り酒 | fukurozuri-shu | ||
| sake fungus | 麴菌 | koji-kin | ||
| sake kasu | 酒粕 | sake-kasu | the solids of the fermentation mash that are left after pressing | |
| sake made through cloth bag gravity drip process | 袋吊り酒 | fukurozuri-shu | ||
| sake making | 清酒醸造、酒造り | seishu-jozo(seishu-jōzō), sake-zukuri | ||
| sake making in the coldest season | 寒造り | kan-zukuri | sake making method which is effective in preventing microbiol contamination | |
| sake making in winter | 寒造り | kan-zukuri | sake making method which is effective in preventing microbiol contamination | |
| sake-making rice | 酒造好適米、酒米、醸造用玄米 | shuzo-kotekimai(shuzō-kōtekimai), sakamai, jozoyo-gemmai (jōzōyō-gemmai) | rice cultivars suitable for sake making | |
| sake making songs | 酒造り唄 | sake-zukuri-uta | Traditional songs sang during sake making. It helped workers to work on the same rhythm as well as acted as a timer for certain processes. | |
| sake meter value (SMV) | 日本酒度 | nihonshu-do | an indicator of sweetness of sake It is a specific gravity converted into sake meter scale which indicates sweet or dry. + means dry and - means sweet. |
|
| sake mould | 麴菌 | koji-kin | ||
| sake nouveau | 新酒 | shinshu | ||
| sake rice | 原料米 | genryo-mai | For sake making, both cultivars of sake specific rice and cooking rice are used. | |
| 酒造好適米、酒米、醸造用玄米 | shuzo-kotekimai(shuzō-kōtekimai), sakamai, jozoyo-gemmai (jōzōyō-gemmai) | rice cultivars suitable for sake making | ||
| sake rice except for koji making | 掛け米 | kake-mai | sake rice used for fermentation starter and fermentation mash, except for koji making | |
| sake specific rice | 原料米 | genryo-mai | For sake making, both cultivars of sake specific rice and cooking rice are used. | |
| 酒造好適米、酒米、醸造用玄米 | shuzo-kotekimai(shuzō-kōtekimai), sakamai, jozoyo-gemmai (jōzōyō-gemmai) | rice cultivars suitable for sake making | ||
| sake without heat sterilization | 生酒 | nama-shu, nama-zake | ||
| second addition (day 3) | 仲添、仲仕込、仲 | naka-zoe, naka-jikomi, naka | the second step of three-step preparation for fermentation mash | |
| second mixing | 仕舞仕事 | shimai-shigoto | When 5 to 7 hrs have passed since the middle-work, these operations are carried out to control the temperature, moisture and growth of koji. | |
| second stage | 仲添、仲仕込、仲 | naka-zoe, naka-jikomi, naka | the second step of three-step preparation for fermentation mash | |
| sedimentation | 滓下げ | orisage | This operation is carred out to settle sediment before bottling. | |
| seed koji | 種麴 | tane-koji | ||
| seed mash | 酒母、酛 | shubo, moto | Shubo means mother of sake. | |
| sending out of finished koji | 出麹 | dekoji | ||
| shallow wooden tray | 麹蓋 | koji-buta | traditional koji making container which is rectangular shaped stakable tray, typically filled with about 1.5kg of koji | |
| shimpaku(shinpaku) | 心白 | shimpaku(shinpaku) | Shimpaku is loose structure in the center of rice grain which makes easy for koji to grow into it. It is visually appeared white. | |
| skilled sake artisan | 清酒酒造技能者 | shuzo(shuzō)-ginosha | ||
| skilled sake brewer | 清酒酒造技能者 | shuzo(shuzō)-ginosha | ||
| small (porcelain) carafe | 徳利 | tokkuri | a small porcelain carafe used for serving sake | |
| small serving flask | 徳利 | tokkuri | a small porcelain carafe used for serving sake | |
| small tray | 麹蓋 | koji-buta | traditional koji making container which is rectangular shaped stakable tray, typically filled with about 1.5kg of koji | |
| soak | 浸漬する | shinseki-suru | white rice is soaked in water so that it absorbs adequate moisture. | |
| soe | 初添、添仕込、添 | hatsu-zoe, soe-jikomi, soe | the first step of three-step preparation for fermentation mash | |
| sokujo(sokujō) | 速醸（酒母）、速醸酛 | sokujo(sokujō)(-shubo), sokujo(sokujō)-moto | a modern method to make starter culture (with addition of food grade lactic acid) | |
| sokujo seed mash | 速醸（酒母）、速醸酛 | sokujo(sokujō)(-shubo), sokujo(sokujō)-moto | a modern method to make starter culture (with addition of food grade lactic acid) | |
| sokujo(sokujō) starter culture | 速醸（酒母）、速醸酛 | sokujo(sokujō)(-shubo), sokujo(sokujō)-moto | a modern method to make starter culture (with addition of food grade lactic acid) | |
| sparkling cloudy sake | 活性清酒 | kassei-seishu | ||
| sparkling sake | 発泡清酒 | happo-seishu | ||
| special-designation sake | 特定名称酒 | tokutei-meisho-shu | Tokutei-meishou, (specific designation):This is the classification system for sake as determined by the National Tax Agency. | |
| specially designated sake | 特定名称酒 | tokutei-meisho-shu | Tokutei-meishou, (specific designation):This is the classification system for sake as determined by the National Tax Agency. | |
| specialty sake | （清酒の）特殊製品 | tokushu-seihin | ||
| spent ginjo-rice | 吟醸酒粕、吟醸粕 | ginjo-shu-kasu, ginjo-kasu | the solids of the ginjo fermenation mash that areleft after filtration | |
| spent rice | 酒粕 | sake-kasu | the solids of the fermenation mash that are left after filtration | |
| spoilage (of sake) | 火落ち | hiochi | causing critical spoilage and fault by lactic acid bacteria | |
| spoilage of fermentation mash | 腐造 | fuzo(fuzō) | ||
| spores of koji mold | 種麴 | tane-koji | ||
| standard sake | 普通酒 | futsu-shu | sake that is not categorized specially designated sake | |
| starter | 酒母、酛 | shubo, moto | Shubo means mother of sake. | |
| starter culture | 酒母、酛 | shubo, moto | Shubo means mother of sake. | |
| starter culture of short-term-made | 速醸（酒母）、速醸酛 | sokujo(sokujō)(-shubo), sokujo(sokujō)-moto | a modern method to make starter culture (with addition of food grade lactic acid) | |
| starter koji | 種麴 | tane-koji | ||
| steam | （米を）蒸す | musu | Rice is steamed so that the rice starch will be easily decomposed by koji enzymes. | |
| steamed rice | 蒸し米 | mushimai | ||
| steaming vat | 甑 | koshiki | ||
| steep | 浸漬する | shinseki-suru | white rice is steeped in water so that it absorbs adequate moisture. | |
| storage of a starter culture | （酒母の）枯らし | karashi | period between completion of a starter culture and use of it | |
| sugidama | 酒林、杉玉 | sakabayashi, sugidama | a sphere-shaped ornament made with cedar leaves | |
| T | table rice | 一般米 | ippammai | For sake making, both cultivars of sake brewing rice and table rice are used. Both cultivars are non-glutinous japonica rice. |
| table sake | 普通酒 | futsu-shu | sake that is not categorized specially designated sake | |
| taking just finished koji out of koji room | 出麹 | dekoji | ||
| taking out of finished koji （from a koji room） | 出麹 | dekoji | ||
| tarusake | 樽酒 | tarusake | This type sake has a specific flavor of cedar and is not aimed at maturing. | |
| tasting cup (sake tasting porcelain cup) | 唎き猪口 | kiki-choko | ||
| tasting cup with concentric blue circles on bottom(sake tasting cup with concentric blue circles on bottom) | 蛇の目猪口 | janome-choko | Blue circles on bottom help to see color and clarity of sake. | |
| third addition (day 4) | 留添、留仕込、留 | tome-zoe, tome-jikomi, tome | the third step of three-step preparation for fermentation mash | |
| third stage | 留添、留仕込、留 | tome-zoe, tome-jikomi, tome | the third step of three-step preparation for fermentation mash | |
| three-stage mashing process | 三段仕込 | sandan-shikomi, sandan-jikomi | To prepare the fermentation mash of sake, koji, steamed rice and water are divided into three portions and added over four days. This method is effective to prevent microbial contamination. | |
| three-step preparation for fermentation mash | 三段仕込 | sandan-shikomi, sandan-jikomi | To prepare the fermentation mash of sake, koji, steamed rice and water are divided into three portions and added over four days. This method is effective to prevent microbial contamination. | |
| titratable acidity | 酸度 | san-do | Tartaric acid (g/100 mL) = 0.075 x titratable acidity(mL), Sulfuric acid (g/100 mL) = Tartaric acid (g/100 mL)x 0.653 |
|
| toji(tōji) | 杜氏 | toji(tōji) | a chief sake maker Toji is in charge of overlooking the whole sake maiking process. |
|
| tokkuri | 徳利 | tokkuri | a small porcelain carafe used for serving sake | |
| tome | 留添、留仕込、留 | tome-zoe, tome-jikomi, tome | the third step of three-step preparation for fermentation mash | |
| total acid | 酸度 | san-do | Tartaric acid (g/100 mL) = 0.075 x total acid (mL), Sulfuric acid (g/100 mL) = Tartaric acid (g/100 mL)x 0.653 |
|
| traditional press (for sake) | 槽 | fune | a vertical press using bags | |
| traditional steamer | 甑 | koshiki | ||
| transfer of koji into shallow trays | 盛 | mori | After first day, koji is transferred into shallow trays for the second day of the process. | |
| tray koji (method) | 蓋麹 | futa-koji | traditional koji making method using shallow wooden trays | |
| U | un-charcoal filtered sake | 無ろ過（酒） | muroka(-shu) | |
| undiluted sake | 原酒 | genshu | sake that is not diluted with water for alcohol content adjustment | |
| unfiltered sake | 無ろ過（酒） | muroka(-shu) | ||
| unpolished rice | 玄米 | gemmai | ||
| V | volume of produced alcohol (L) from 1,000 kg of rice | 純アルコール収得量 | jun alcohol shutokuryo | |
| W | warimizu | 割水 | warimizu | Undiluted sake contains up to 20% of alcohol and is usually diluted to 14-16% alcohol before bottling. These alcohol contents are easy to drink. |
| warmed sake | 燗酒 | kan-zake | ||
| warmer | 暖気 | daki | Warmer is a wooden or aluminium container filled with hot water. It is put into a starter culture to warm it. | |
| wash rice | 洗米する | semmai-suru | ||
| water (for sake making) | 仕込水 | shikomi-sui | ||
| water (served with sake) | 和らぎ水 | yawaragi-mizu | ||
| water added to sake before bottling (to adjust alcohol content) | 割水 | warimizu | Undiluted sake contains up to 20% of alcohol and is usually diluted to 14-16% alcohol before bottling. These alcohol contents are easy to drink. |
|
| water ratio | 汲水歩合 | kumimizu-buai | percentage of water to total rice weight | |
| white core | 心白 | shimpaku(shinpaku) | White core is loose structure in the center of rice grain which makes easy for koji to grow into it. It is visually appeared white. | |
| white rice | 白米 | hakumai | ||
| wooden (box-shaped) sake cup | 升 | masu | ||
| wooden tank | 木桶 | kioke | traditionally used container for fermentation mash | |
| wooden tub | 木桶 | kioke | traditionally used container for fermentation mash | |
| wooden vat | 木桶 | kioke | traditionally used container for fermentation mash | |
| wooden vessel | 木桶 | kioke | traditionally used container for fermentation mash | |
| Y | yamahai | 山廃（酒母）、山廃酛 | yamahai(-shubo), yamahai-moto | a traditional starter culture (made without grinding process) |
| yamahai seed mash | 山廃（酒母）、山廃酛 | yamahai(-shubo), yamahai-moto | a traditional starter culture (made without grinding process) | |
| yamahai starter culture | 山廃（酒母）、山廃酛 | yamahai(-shubo), yamahai-moto | a traditional starter culture (made without grinding process) | |
| yeast (sake yeast) | 清酒酵母 | seishu-kobo(seishu-kōbo) | ||
| yeast starter | 酒母、酛 | shubo, moto | Shubo means mother of sake. |
*The Hepburn romanization is used for the transcription of Japanese, which is also used as the rule of transcription in passports, but long vowel notations (which transcribes sounds contained in words such as kōji, jōzō, and shuzō) are also included in some entries. However, English words that have become part of the standard Japanese language (alcohol, gas, etc.) are written in English spelling.
Resources
You can check the detailed information of the introduced contents from the link below.