Glossary

Referring alcoholic beverage in general, often indicating Japanese sake

Known as "polishing ratio" in English, showing the remaining portion of rice grain after milling process

A classification of Japanese sake with polishing ratio at or below 50%

A classification of Japanese sake with polishing ratio at or below 60%

A classification of Japnese sake with polishing ratio at or below 70%; small amount of distilled alcohol is added after fermentation (10% or below of the weight of sake rice)

A classification of Japnese sake with polishing ratio higher than 70%; distilled alcohol is added after fermentation (10% above of the weight of sake rice)

Japanese sake without dilution after pressing

Japanese sake without distilled alcohol fortification after fermentation

Japanese sake without pasteurization

Commonly known as "cloudy sake". Japanese sake processed with loose or no filtration, leaving the moromi inside

A type of traditional fermentation that mostly results with higher acidity and more complexity. Unlike the common Sokujo Fermentation, which is a method with supplementary lactic acid to speed up the process, the Yamahai fermentation naturally produces lactic acid in the process and requires longer period to complete. 

A type of distilled alcohol in Japan; main ingredients include rice, barley or sweet potato

A type of indicator measuring the sugar level of sake. Since sugar consisted of most sentiments in the alcohol, a meter with postive numbers and and negative numbers are used to check the amount of sugar each sake contains. Low Sugar level appears in the postive and negative indicates high sugar level; however, the numbers are often confused by consumers as a calculation of how sweet or dry of the sakes. In reality, many factors like acidity, maturation period and drinking temperature can influence the flavours greatly on the sweetness and dryness.

Referring sake with dry flavour

A microbe with only 5-8 micrometer and has the ability to turn glucose into alcohol

Known as yeast starter, the first fermentation mass that can help the yeast to multiply

A fermentation method widely used by many breweries; supplementary lactic acid is added during the fermentation in order to speed up the process. The lactic acid also kills the other bacteria to offer more protection in the fermentation batch and ensure the quality.

Leftover materials in sake production after pressing. Since the sake kasu still contains alcohol, it can be distilled into Japanese shochu

Aspergillus oryae, it is a type of mold that can break down starch and turn it into sugar.

Fermentation mass mixed with rice, koji, water and yeast

Sake temperature with 50 Degrees Celcius or above

Sake temperature with approximately 40 Degree Celcius

The general term for warm sake temperature like "Atsukan" and "Nurukan" 

Brewery in Japanese language; can be simplified as "Kura"

Brewery in Japanese language; can be simplified as "Kura"

Workers who are responsible for brewing sakes

Master brewer of the brewery

The original name of Nagano Prefecture