SAKE SPEAK

ARABASHIRI 
the free run liquid that comes out of a filter

AMAKUCHI
sweet taste

CHOKO
a traditional sake cup

DAIGINJO
a category of sake made using rice milled down to 50% or less and brewed with the addition of distilled alcohol

FUTSU-SHU
a non-premium, entry level sake

GENSHU
a full strength sake that has not been diluted with water prior to bottling

GINJO
a category of sake made using rice milled down to 60% or less and brewed with the addition of distilled alcohol

HONJOZO
a category of sake made using rice milled down to 70% or less and brewed with the addition of distilled alcohol

JUNMAI 
A sake made using pure rice alcohol without any added distilled alcohol

JUNMAI DAIGINJO
a category of sake made using rice milled down to 50% or less and without the use of distilled alcohol

JUNMAI GINJO
a category of sake made using rice milled down to 60% or less and without the use of distilled alcohol

KARAKUCHI
dry taste

KOJI
steamed white rice on which koji-kin has beed grown

KOJI-KIN
a strain of fungus known as aspergillus oryzae used to make koji

KOSHU
a sake aged generally for 3 years or more 

KOSUI
hard water

KURA
a brewery

KURAMOTO
a brewery owner

NAMASAKE
unpasteurized sake

NANSUI
soft water

NIGORI
a sake roughly filtered allowing sediments to remain, also known as cloudy sake

NIHONSHU 
what we call sake is called “Nihonshu” in Japan

MASU 
a square box used as a sake cup

MOROMI 
the main fermentation

MOTO
the fermentation starter

POLISHING RATE
the size of the rice grain that remains after it is milled

SEIMAI BUAI
the rice milling or polishing percentage rate

SMV
known as sake meter value (nihonshudo), it gives you an idea of a sakes level of sweetness (-) or dryness (+).

TARU
a sake aged in cedar barrels

TOKUBETSU
means special because of ingredients or polishing rate