Sake Glossary
Japanese Sake - commonly called "Nihonshu" in Japan - has fascinated us at sansaro Restaurant since 2009, when we were introduced to premium sake that was unlike anything we had ever known, filling the nose with a great aroma. Since then, we have been enthusiastic about the subject of sake and have worked on various topics such as the Sake origin, Sake making, Sake categories or how best to enjoy sake comprehensive, self-researched articles published on our homepage.
Here is another loose collection of individual terms. If you want to know something about sake that you can't find on our homepage, write to us via our contact form or on Facebook.
A
Astringency (Shuren-mi)
収斂 味
Term for a tannin-like, "contracting" sensation on the palate. Rather little present in the sake.
Amakuchi
甘口
Term for sweetness in sake
Arabashiri
あらばしり
Portion of sake that runs out of the fune when the sediments are separated without pressing.
Arai
荒い
(Negative) Description of a rough, hard sake with increased acidity and alcohol flavor.
Arukōru-do
アルコール度
Alcohol content in sake, on average about 15-16% vol.
Aspergillus oryzae
アスペルギルス オリゼ
Scientific name of the Kōji mushroom
Assaku-ki
圧搾器
Mechanical filter press for pressing the main mash and extracting the sake.
Ato-aji
後味
Finish, aftertaste. The feeling after swallowing the sake and its flavor balance.
Awa
泡
Foam of the main mash when using traditional yeasts. The color of the foam gives the Tōji an indication of the state/progress of fermentation.
Awanashi Kobo
泡なし酵母
Non-foaming yeast that forms little or no foam above the main mash (moromi). Released for sake brewing in 1971 by the Brewing Society of Japan after years of research.
Awasake
awa 酒
Fruity, well digestible and tangy "Sparkling" sake usually with somewhat lower alcohol content, counterpart to prosecco and champagne
B
Bodai-Moto
菩提酛
Very old and complex yeast starter flour method from the Edo period, predecessor of the Kimoto method. Very rarely used today.
Bunji
ぶんじ
Japanese term for a wooden spade. Needed to cut the solidified Kōji rice into pieces (Kirikaeshi process).
BY/Brewing Year
醸造年度/酒造年度
The traditional sake brewing year begins on July 1 and continues until June 30 of the following year
C
Chozō-ko
貯蔵庫
Sake warehouse, occasionally equipped with bottling line or cooling facility
D
Daiginjō
大吟醸
Category for a premium sake with a polishing rate of <50%, to which a defined amount of brewing alcohol may be added. More about the Classification Daiginjō
Dakidaru
暖気樽
Sealed metal vessel filled with cold or hot water to lower or raise the mash temperature.
Dewa San-san
出羽燦々
Famous Sakamai brown rice variety from the Yamagata region. The first rice variety to receive GI (Geographical Indication) certification.
Doburoku
濁酒
Traditionally often home brewed sake, milky and hearty to rustic
E
F
Fukuro-tsuri
袋吊り
Very traditional, elaborate method of separating sediments/filters from the finished sake. Takes place without pressing or pressure
Funaba
槽場
Place where the press vat (Fune) is located.
Fune
槽
(literally: boat) Container/box made of metal or Japanese cedar wood for pressing the mash.
Futsūshu
普通酒
Simple, non-premium sake with no specifications on degree of polishing, amount of brewing alcohol, etc., share about 80% of Japanese sake production. More about the Sake classification Futsūshu
G
Gaikō-Nainan
外硬内軟
Describes the "ideal state" of steamed rice: firm on the outside, soft on the inside.
Genmai
玄米
Sake made from unpolished rice, characterized by caramel roasted aromas or dried fruits.
Genryō-shori
原料処理
Department of the brewery ("raw material processing") responsible for sake rice washing, soaking and steaming.
Genshu
原酒
"Original" undiluted sake with higher alcohol content (about 18-21%). Here you can learn more about the Category Genshu.
GI / Geographical Indication
Protected Geographical Indication and Controlled Designation of Origin (similar to the European DOCG/IGP system). Strengthens the importance of local resources, esp. water
Ginjō
吟醸
Premium sake type with a polishing rate of <60%, to which a defined amount of brewing alcohol may be added. Here you can learn more about the Sake category Ginjō.
Ginjōka
吟醸香
Term for the typical, fruity aroma in a Ginjōshu.
Gō
合
Classic Japanese unit of measurement of 180ml. In terms of volume, this corresponds to a masu drinking vessel. This is also the origin of the unusually large sake bottles: 10 Gō corresponds to 1800ml, a magnum sake bottle, so to speak.
Gohyakumangoku
五百万石
Famous Sakamai brewing rice variety, mainly from Niigata, Fukushima and Ishikawa region. Here you can learn more about typical Sake rice varieties.
Guinomi
ぐい呑み
Sake drinking vessel, cup shape, slightly larger than an ochoko, mainly made of porcelain, earthenware or glass.
H
Hakkō
発酵
Jap. term for fermentation
Hana-hie
花冷え
Sake drinking temperature of about 10°C ("blooming spring flower"), also spelled hanahie or hanabie.
Haneki-shibori
撥ね木搾り
Special historical and now rarely used method for pressing sake ("lever arm method").
Happōshu
発泡酒
Sparkling Sake / Sparkling Sake
Hatsuzoe
初添
First addition of water, rice and Kōji in the sake brewing process. The result is the Moromi.
Hattan Nishiki
八反錦
Famous "family" of Sakamai brewing rice varieties, consisting of three main varieties, mainly from the Hiroshima region.
Yeast starter
酛
Yeast starter culture (Moto/Shubo) in the brewing process of the base mash development, where the yeast bacteria are "bred" and can multiply or strengthen. One of the main features of sake production.
Yeast starter method
酒母造り
Method of (pre-)fermentation of yeast in the base mash (creation of sugar). There are different starter methods, each of which has an influence on the taste of the final product.
Heikō-Fukuhakkō
並行複発酵
Jap. term for parellel fermentation (parallel conversion of starch to sugar and sugar to alcohol).
Hi-ire
火入れ
Pasteurization (by heating the sake to 65°C).
Hinatakan
日向燗
Sake drinking temperature of about 30°C ("sunbathing")
Hineka
老香
Unpleasant smell of overstocked or improperly aged sake
Hinerimochi
ひねり餅
Sample of a kneaded piece of sake rice to test whether it has been properly steamed (by judging texture and consistency).
Hinoki
檜
Wood of the Japanese cypress. Often used for the manufacture of masu drinking vessels.
Hiochi-kin
火落菌
One of the few lactic acid bacteria that can resist even quite high alcohol levels (up to 25 vol.%) and thus spoil a sake in the production process by undesirable fermentation.
Hirezake
ひれ酒
"Fin sake", special sake serving method (the tail fin of a puffer fish is dipped into the sake).
Hitohadakan
人肌燗
Sake drinking temperature of about 35°C ("warm as the skin").
Hiya
冷や
Designation for sake generally not warmed or served at room temperature.
Hiyaoroshi
ひやおろし
Once pasteurized sake, also called Namazume, Typically obtained in the fall.
Honjōzō
本醸造
Premium sake type with 70% polishing grade to which a defined amount of brewing alcohol may be added. Here more information about the Sake category Honjōzō.
Hōrei
放冷
Process of cooling the rice. Part of it (about 20-30%) is then inoculated with the Kōji fungus.
Hōreiki
放冷機
"Cooling apparatus" for the steamed rice, usually constructed of stainless steel mesh, which transports the warm steamed rice over cooling air.
I
Ichi-gō
一合
One Gō, unit of measure of 180ml
Ikkinomi
一気飲み
Jap. term for drinking to excess ("bottoms up"), considered unmannerly and foul-mouthed in Japan.
Isshō-bin
一升瓶
Large sake bottle with 10 Gō capacity (1.8l)
Itto-daru/taru
一斗樽
Sake barrel with one to capacity (18l), 1 to Daru/Taru barrel
Ittou
一等
"First Class", classification for sake rice (Shuzō-kōtekimai), regarding among others the grain size or number of broken rice grains: 3rd quality level. Is documented/stamped on the rice bag.
Izakaya
居酒屋
Japanese pub, literally: "sitting and drinking sake".
J
Janome
蛇の目
Jap. name for the blue circles on the bottom of the sake drinking vessel Kikichoko
Jikagumi
直汲み
Sake bottled directly after pressing
Jizake
地酒
Sake that comes from a smaller, regional brewery, local "craft sake".
Jōon
常温
Sake drinking temperature of about 20°C ("room temperature").
Jōkan
上燗
Sake drinking temperature of about 45°C ("a little hot").
Jōmai
蒸米
Process of rice steaming in sake production
Jōsō
上槽
Pressing the main mash, also called shibori.
Jōzō-Arukōru
醸造アルコール
Jap. for brewing alcohol. Distilled and tasteless brewing alcohol, added to premium sake at the end of fermentation.
Jukusei
熟成
Maturing, "aging" sake
Junmai
純米
Premium sake type without defined polishing rate, to which no brewing alcohol may be added
Junmai Daiginjō
純米大吟醸
Premium sake type with <50% polishing grade to which no brewing alcohol may be added.
Junmai Ginjō
純米吟醸
Premium sake type with <60% polishing grade to which no brewing alcohol may be added.
K
Kagami-biraki
鏡開き
Jap. term for the ceremonial opening of a barrel of sake at ceremonial events.
Kai-ire
櫂入れ
Mixing and stirring the mash by means of a rod ("kaidama rod").
Kai/Kaibou
櫂 / 櫂棒
Main tool of different length made of wood or bamboo for mixing the mash (rod with rectangular wooden block at the end). To mix, it is dipped into the mash and pulled up vertically.
Kakemai
掛米
Steamed rice added to the main mash (Moromi). This is the larger part of the total rice (about 80%). The smaller part (about 20-30% ) is the Kōji rice.
Kame no O
亀の王
Famous, very resistant Sakamai brewery rice variety, especially from the Yamagata and Niigata region. Has even been immortalized in a manga ("Natsuko no Sake").
Kanpai
乾杯
Jap. for "Prosit", "Cheers" (literally: "empty cup")
Kan-zake
燗酒
Generic term for heated/hot sake, used when no specific drinking temperature is desired (sach Oals kln) bezeichn et
Kanzamashi
燗冷まし
Jap. term for a sake that was first heated and then cooled down again (to room temperature).
Kan-zukuri
寒造り
One of the methods of brewing sake brewed in the cold season.
Kaori
香り
Jap. term for sake aroma or fragrance
Karakuchi
辛口
Term for dryness in sake
Karashi
枯らし
"Resting" period of rice after polishing, used to cool and adjust to local humidity (literally, "dry out").
Kassei Nigori
活性濁り
Only coarsely filtered and unpasteurized sake, with subsequent bottle fermentation (literally "active nigori").
Kasu
粕
Residues remaining after mash pressing, often used as a spice
Katakuchi
片口
Bowl shaped sake drinking vessel with a side spout
Ken
県
Regional division of the country, Japan is divided into 47 local prefectures.
Kijōshu
貴醸酒
"Kaiser sake", matured, sweet-complex and strong sake, in which finished sake is added instead of water.
Kikichoko
きき猪口
Cup/sake drinking vessel, slightly larger than an ochoko made of white porcelain with blue circles concentrically arranged inside
Kikizake
きき酒
Sake tasting event
Kikizakeshi
きき酒師
Jap. for sake sommelier
Kimoto
生酛
Traditional yeast starter method that produces dry, full-bodied sake. Rarely used today because of the large amount of work involved.
Kirei
き れ い
(Positive) Description of a smooth, harmonious and rather low-acid sake with fine umami (literally "beautiful", "clean"). Opposite of Arai
Kirikaeshi
切り返し
Step (cutting) in the production of Kōji rice, after inoculating the rice with the Kōji fungus and growing the cultures overnight.
Kōbo
酵母
Jap. for yeast, which converts sugar into alcohol during the brewing process.
Kōbo-jikomi
酵母仕込
Shortened production method of main mash (Moromi), in which the Shubo phase is skipped: Yeast and lactic acid (bacteria) are added directly to the main mash.
Body (Notan)
In sake, it is mainly determined by the acidity and sugar content.
Kōji
麹
Special mold (scientific term: "aspergillus oryzae) for "inoculating" rice, most important building block in sake brewing process
Kōjibuta
麹蓋
Jap. term for a flat, rectangular wooden box in which the Kōji is produced. This manual production method is very complex in terms of craftsmanship and is usually only used for very high-quality premium sake.
Kōji-kin
麹菌
Jap. term for Kōji mushroom
Kōjimai
酵母
Jap. term for Kōji rice - the white rice that has been spiked ("inoculated") with the Kōji fungus and is later added to the main mash.
Koku
石
Unit of measurement, used for output of sake breweries, 180l (or 100 Isshobin/1.8l bottles).
Kome
米
Jap. term for rice, also read as "okome" or "mai".
Koshihikari
コシヒカリ
Japanese edible rice variety (with low amylose content in starch)
Koshiki
甑
Rice steam vat/vessel
Koshu
古酒
Aged sake with dark amber coloration produced in the previous brewing year
Kumi-mizu
汲水
Jap. term for the water used to mash the main mash (Moromi). In the context, not only the amount of water that affects the fermentation rate, but also the hardness of the water used.
Kura
蔵
Jap. name for sake brewery (short form of Saka kura)
Kurabito
蔵人
Sake brewery employee
Kuramoto
蔵元
Sake brewery manager/president
L
M
Masu
升
Traditional square sake drinking vessel made of (Japanese cedar) wood with 1 Gō capacity (180ml).
Mizorezake
みぞれ酒
Sake drinking temperature of about -5°C ("sake sorbet", "semi-frozen")
Miyama Nishiki
美山錦
Famous Sakamai brewing rice variety, third after Yamada Nishiki and Gohyakumangoku, was discovered by chance, mainly from Nagano region and northern regions of Japan.
Morohaku
諸白
Jap. term for the fact that white, polished rice was used for both types of rice used (Kōji rice and Kakemai/added rice). Today taken for granted. In the past, unpolished ("brown") rice was occasionally used as kakemai.
Moromi/Moromi-zukuri
醪
The main mash, part of the sake brewing process: main sake fermentation process consisting of yeast, Kōji rice, steamed rice and water.
Moto
酛
Yeast starter culture, also known as "Shubo".
Motoba
酛場
Room where the mash is located to start fermentation
Muroka
無濾過
Unfiltered sake, natural
Mushi
蒸し
Part of the sake brewing process where the rice is steamed to soften it (among other things, before inoculation with Kōji).
Mushimai
蒸し米
Steaming the rice within the brewing process
N
Nada Gogō Shuzō Kumiai
灘五郷酒造組合
Association of small and medium-sized sake breweries (industry association) in the Nada area (coastal region in Ōsaka Bay from Kōbe to Nishinomiya) . One of the main sake regions.
Nakadori
中取り
The "middle" pressing, separation of sake from the solid (unfermented) parts of the main mash. This pressing is considered to be of very high quality.
Nakazoe
仲添
Step on the third day of preparation of the main mash (adding Kōji, rice and water).
Nama-chozō
生貯蔵
Unpasteurized, maturing sake, pasteurized only once before bottling.
Namazake
生酒
Unpasteurized ("hon nama") or only pasteurized once (nama-zume/nama-chozo) Sake
Namazume
生詰め
Sake pasteurized only once before maturing (no second pasteurization before bottling).
Namizake
並酒
Historical name for "normal sake" of lower quality. Made from unpolished brown rice. Practically no longer used today. Not to be confused with "Nama-zake", the unpasteurized sake!
Wet cultivation
水稲
Rice cultivation in (horizontal ) terraces with sophisticated, millennia-old irrigation system. Requires a lot of manual labor (sowing and harvesting).
Natsuko no Sake
夏子の 酒
Famous manga and TV series about the beautiful daughter of a sake brewer who moves from Tōkyō back to her homeland to brew the "best sake in all of Japan". Inspired by the "Kame no O" rice variety from Yamagata.
Nesshu Sōchi
熱 酒 装置
Stainless steel device for sterilizing/heating sake
Nigami
苦味
Japanese term for bitterness - which is not very desirable in sake.
Nigorizake
濁り酒
"Cloudy Sake", unfiltered or only coarsely filtered, milky cloudy sake with a creamy texture,
Nihonshu
日本酒
Term for sake in Japan. Also referred to as seishu. "Sake" generally means "alcohol" in Japanese, but is used synonymously for the drink sake outside Japan.
Nihonshu no Hi
日本酒の日
Official "Day of Sake", annually on October 1.
Nihonshu-do
日本酒度
"Sake Meter Value" (SMV), refers to the specific gravity of a sake, gauge of the "dryness" of a sake.
Nitou
二等
Classification for sake rice (Shuzō-kōtekimai), regarding among others the grain size or number of broken rice grains: 4th quality level. Is documented/stamped on the rice bag.
Nōjun
濃醇
Term for "full" and "complex" sake
Nomikiri
呑切り
Refers to the process of sampling for the purpose of quality control and check of taste and aroma of sake
Nomi-kuchi
飲み口
The texture, the palate feeling when drinking sake. Sake has a wide range of textures, between rough and creamy and silky-soft
Nuka
糠
Powdery substance produced by the polishing of the trip. Often resold as a kitchen ingredient by the breweries.
Nurukan
ぬる燗
Sake drinking temperature of about 40°C ("gently warmed").
O
Ochoko
お猪口
Small cup/sake drinking vessel, mainly stoneware, ceramic or porcelain.
Odori
踊り
Designation for the 2nd day in the brewing process of the main masiche (Moromi), resting phase in which the yeast bacteria can multiply.
Okan
お燗
Generic term for heated/hot sake, used when no specific drinking temperature is desired.
Omachi
雄町
Famous and oldest known as well as the only "pure" (without genetic modifications) Sakamai brewing rice variety in Japan. Comes mainly from Okayama.
Omotenashi
おもてなし
Japanese term for hospitality and the high art of attention in a special, narrow sense. Usually does not expect anything in return and is deeply rooted in the Japanese mentality.
Onna sake
女酒
"Feminine/women's sake", refers to a slower fermentation sake brewed with soft, mineral-light water. Tastes rather soft, smooth to sweet (amakuchi) with low acidity. For example, from the Fushimi region
Origarami
おりがらみ
Type of cloudy sake, similar to nigorisake. However, it contains less turbid suspended particles and is thus somewhat lighter than nigorisake. Rather rare to find today.
Ōseto
オオセト
Famous, umami-rich Sakamai brewing rice variety, mainly from the Kagawa and Shikoku region.
Oshaku
お酌
A common ritual in Japan in which one pours sake not for oneself but for someone else. Deeply rooted in Japanese drinking culture and, among other things, a sign of the spirit of omotenashi (hospitality). Small cups like ochoko, which are often re-poured, encourage this custom and social interaction.
Otoko sake
男酒
"Masculine/men's sake", refers to a powerful sake from strong fermentation brewed with hard water. Taste dry (karakuchi) with relatively high acidity. For example, from the Nada region.
P
Prote-aze / Protease
プロテアーゼ
Enzymes that act on proteins in sake production and break them down into amino acids in rice.
Q
R
Reishu
冷酒
Generic term for chilled or cold serving temperature of sake.
Renzoku-Jōmaiki
連続蒸米機
Modern professional rice steaming machine with conveyor belt (continuous rice steamer).
Roka
ろ過
Process of (second and third) filtering. Takes place in several stages, either through paper, cloth or modern activated carbon filters to separate sake and solids (yeast particles, sediments and other insoluble materials).
S
Saccharomyces cerevisiae
Name of the type of yeast (Kōbo) used for sake Microorganism that converts the sugar of the mash into alcohol (during parallel fermentation). Some breweries cultivate and breed their own yeast strains.
Sakagura
酒蔵
Jap. name for sake brewery
Sakamai
酒米
General term for sake rice varieties (rice varieties suitable for sake brewing).
Sakaya
酒屋
Shop/store that sells sake
Sakazuki
盃
Traditional sake drinking vessel, also used in ceremonies, mainly made of porcelain, earthenware or lacquer
Sake Meter Value
日本酒度
see Nihonshudo
Sandan Jikomi
三段仕込
Three-stage brewing process where rice, water and Kōji are added to the main mash over four days.
Sando
酸度
Acidity, acidity of a sake
Santou
三等
Classification for sake rice (Shuzō-kōtekimai), regarding among others the grain size or number of broken rice grains: 5th quality level. Is documented/stamped on the rice bag.
Acid
酸度
Acidity, measured as acidity san-do
Seimai
精米
Polishing - the removal of the outer protein-rich layers of the rice grain in high-quality (premium) sake. The result is called the "polishing rate" (given as a percentage of the remaining rice grain).
Seimai Buai
精米歩合
Rice polishing grade, e.g. Ginjō has a Seimaibuai of at least 60%, Honjozo of at least 70%.
Seishu
清酒
Official term (legal regarding alcohol tax) for sake in Japan, literally "clear sake". Also referred to as Nihonshu. "Sake" in Japanese generally means "alcohol", but outside Japan is used synonymously for the drink sake.
Seme
責め
Process of third sake pressing (maximum pressing pressure on the main mash), here the "last drop" of sake is extracted. The least desirable pressing.
Senmai
洗米
Process of washing rice in the brewing process, takes place after polishing.
Senryūjū
千粒重
"1,000-grain weight," unit of measure for the weight of 1,000 grains of rice (different sakamai rice varieties have different average weights).
Shaku
Means about "a sip of sake" (about 18ml).
Shibori
搾り
Pressing of the main mash, where solid components (rice residues) are separated from the finished sake
Shiboritate
搾りたて
Freshly pressed sake that is not stored but drunk or shipped immediately.
Shibu-mi
渋 味
Jap. term for a taste sensation similar to astringency, combination of Shūren-mi and bitterness.
Shikitaku
色 沢
Jap. term for "clarity" and "color" - and thus important quality indicators for sake. Note that not all types of sake have to be clear (e.g., nigorizake or shinshu).
Shikomigura
仕込蔵
Fermentation room of a sake brewery where the fermentation tanks are located.
Shikomi haigō
仕 込 配合
Sake Brewing Recipe. Determines the amount of Kōji rice, steamed rice and water used in the shubo/moto (yeast starter culture) respectively.
Shinpaku
心白
"White heart", the starchy and valuable inside of a rice grain
Shinseki
浸漬
Process of steeping/soaking the rice in the brewing process.
Shinshu
新酒
"New sake" that has just been delivered freshly filtered from a brewery
Shizuku
雫
"Drip sake", unpressed sake that is suspended in pouches and thus drips out of the pouches without being pressed. Rare and expensive.
Shō
升
Also Isshōbin, 1.8l, unit of measure for the standard sake bottle.
Shokuyōmai
食用米
Normal edible rice, important here in contrast to special sake rice.
Shubo
酒母
Yeast starter culture, also called moto
Shuboyōmai
酒母用米
Jap. name for steamed rice used for yeast starter culture (Shubo).
Shubo-zukuri
酒母造り
The basic mash, part of the Sake brewing process, in which Kōji, rice, water and yeast come together in a vat and the parallel fermentation occurs. Process duration: about 18-32 days.
Shuzō
酒造
Name of a sake brewery. Usually appended to the company name as a suffix
Shuzō-Kōtekimai
酒造好適米
Special sake rice (Sakamai) with a large starch core (Shimpaku) for making sake.
Sokujō
速醸
Modern yeast starter method that allows rapid development of the basic mash (2-4 weeks). Counterpart to the tradit. Kimoto and Yamahai methods.
Sugi
杉
Famous, particularly fragrant Japanese cedar used for making sake utensils (sake barrels/taru, drinking vessels/masu, etc.).
Sugidama
杉玉
A "ball" made from branches of the Japanese cedar (sugi). Often hung outside sake breweries to indicate the progress of sake brewing over the season by its discoloration over time. Occasionally also used decoratively by sake stores.
Suppon-jikomi
すっぽん仕込み
Sake brewing method in which the yeast starter and main mash are fermented in the same tank. For reasons of space, this method is mainly used by smaller breweries.
Sushiya Sansaro
サンサロ
Upscale Japanese restaurant in Munich with special sake selection
Suzuhie
涼冷え
Sake drinking temperature of about 15°C ("slightly chilled", "autumn wind"), also written Suzubie.
T
Tamasakae
玉 栄
Famous Sakamai brewing rice, mainly from Shiga and Torrori, as well as the Yamanashi and Wakayama regions.
Tameoke/Tameshi Oke
試桶 / 試し桶
Jap. term for bucket used within the brewery to transport liquids. Usually made of food-grade plastic or metal.
Tanrei
淡麗
Term for "light" and "pure" sake
淡麗辛口
Fresh and dry sake
Taru
樽
Wooden barrel, usually made of Japanese cedar, for storing and transporting sake
Taruzake
樽酒
Sake with the characteristic taste of wood aromas, aged for some time in a wooden barrel (Taru).
Tebineri (glass)
手びねり
Hand-formed, somewhat thick-walled sake glass (literally: tebineri= twisted by hand).
Temi
手箕
Jap. term for a scoop/shovel for rice, usually without handle or stalk. Formerly made of bamboo fibers; today mostly made of hygienic plastic.
Also called just "Mi" (箕) as a short form.
Terroir
飲み口
The texture, the palate feeling when drinking sake. Sake has a wide range of textures, between rough and creamy and silky-soft
To
斗
Common unit of measure for sake barrels (18l), The most common barrel size (72l) is also referred to as "4-to".
Tobikirikan
飛び切り燗
Very hot sake, sake drinking temperature of about 55°C.
Tobin
斗瓶
Large glass sake storage jar with a capacity of 18l
Tobin-gakoi
斗瓶 囲い
Sake direct bottling from the Fune into a large 18l glass bottle (Tobin). Mostly used for very noble sake.
Tōgaimai
等外米
Not for premium,sake qualified rice variety. Only certain defined rice varieties classified in 5 quality classes may be used for premium sake. Sake from Togaimai may not be sold as premium sake but must be sold as fustushu (simple table sake).
Tōji
杜氏
Brewmaster. A highly respected specialist with mostly many years of experience
Tokkuri
徳利
Vessel carafe for serving sake, usually made of ceramics
Tokubetsu
特別
"Special", special brewing process characterized by a high degree of rice polishing, the use of a special type of rice or a special water. Increases the "quality grade
Tokujō
特上
"Above Special Grade", highest quality grade for sake brewing rice (Shuzō-Kōtekimai), regarding among others the grain size or number of broken rice grains. Is documented/stamped on the rice bag.
Tokutei Meishōshu
特定名称酒
Generic term for premium sake (Ginjō-shu, Junmai-shu, Honzo-shu) , which must meet defined quality criteria in terms of polishing rate or rice selection, among others.
Tokutou
特等
"Special Grade", second highest quality grade for sake brewing rice (Shuzō-Kōtekimai), regarding among others the grain size or number of broken rice grains. Is documented/stamped on the rice bag.
Tomezoe
留添
Designation of the third addition of rice, water and Kōji to the main mash.
Dry rice cultivation
陸稲
Counterpart of wet cultivation. Particularly suitable in higher-lying areas. Requires special rice varieties, since irrigation is almost exclusively by rainfall. Very high manual labor input, especially for pest and weed control. Today very appreciated, but very rare, as low-yielding and rather uneconomical cultivation method.
U
Umami
旨味
The "5th taste perception". Provides a somewhat "savory" taste in sake - best tasted in Junmai sake.
Umeshu
梅酒
Sweet "plum sake", the aroma of which comes from the pickling of plums in the sake barrels. Actually more of a liqueur.
Usu-nigori
薄濁り
Type of slightly cloudy sake, often offered as early spring sake (literally "thin nigori").
V
W
X
Y
Yabuta
薮田
Generic and used as a generic term brand name for automatic sake pressing machines.
Yamada Nishiki
山田錦
The "king" of Sakamai brewing rice varieties, mainly from the Hyogo, Okayama and Fukuoka regions.
Yamahai
山廃
Traditional and elaborate yeast starter method. Simplification of the manual Kimoto method. which produces strong, full-bodied sake.
Yasei kōbo
野生酵母
Wild yeast that is not suitable for sake brewing. Wild yeasts produced accidentally or by contamination must be eliminated for the base mash (shubo) (e.g., by high-temperature saccharification around 58°C).
Yodan Jikomi
四段仕込
4th stage of mashing, additional addition of rice, enzymes and alcohol to the main mash to obtain sweet sake (amakuchi).
Yongō-bin
四合瓶
Unit of measure for standard sake bottles of 720ml. Equivalent to 4 Gō (180ml).
Yonto Daru/Yonto Taru
四斗樽
Largest version of a sake barrel (4 To-Taru/Daru is equivalent to a 4x18l = 72l barrel).
Yukihie
雪冷え
Sake drinking temperature of about 5°C ("snow cooled"), also spelled Yukibie.
