https://mysake.org/api.php?action=feedcontributions&feedformat=atom&user=MasterGuilhermeDeMacedoMySake - User contributions [en]2026-04-08T23:06:52ZUser contributionsMediaWiki 1.35.1https://mysake.org/index.php?title=Production_Lexicon&diff=1666Production Lexicon2020-09-04T13:22:29Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". It characterizes a special style of Junmai or Honjozo.<br />
<br />
== Toku-jo: == <br />
• The highest rice grade to make Sake in Japan.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium Sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master.<br />
<br />
== Tome-zoe: == <br />
• The final addition of ingredients (koji rice, steamed rice and water) at day 4th of Sandan-Jikomi to make the Sake mash (Moromi).<br />
<br />
== Touka: == <br />
• Saccharification, the conversion of long molecules of sugar (starch) into small molecules (glucose).<br />
<br />
== Tsuki-haze: == <br />
• A style of koji rice with the mould growth in some spots of the rice grain.<br />
<br />
== Usu-nigori: == <br />
• A nigori style with small amount of solids (the remaining sake lees).<br />
<br />
== Uwanomi: == <br />
• Top spout of a holding tank.<br />
<br />
== Warimizu: == <br />
• Sake dilution with water.<br />
<br />
== Yabuta: == <br />
• Major brand of a filtration machine the looks like a big accordion.<br />
<br />
== Yamahai: == <br />
• One of the two Kimoto procedures of the fermentation starter. It does not have the labor intensive step of the rice mashing.<br />
<br />
== Yama-oroshi: == <br />
• The labor intensive step of mashing the rice during the fermentation starter (shubo/moto).<br />
<br />
== Yabuta-Shibori: == <br />
• Most common filtration method through an "accordion" like machine (Assakuki).<br />
<br />
== Zatsumi: == <br />
• Undesirable, unbalanced Sake taste.</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1665Production Lexicon2020-09-04T13:19:03Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". It characterizes a special style of Junmai or Honjozo.<br />
<br />
== Toku-jo: == <br />
• The highest rice grade to make Sake in Japan.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium Sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master.<br />
<br />
== Tome-zoe: == <br />
• The final addition of ingredients (koji rice, steamed rice and water) at day 4th of Sandan-Jikomi to make the Sake mash (Moromi).<br />
<br />
== Touka: == <br />
• Saccharification, the conversion of long molecules of sugar (starch) into small molecules (glucose).<br />
<br />
== Tsuki-haze: == <br />
• A style of koji rice with the mould growth in some spots of the rice grain.<br />
<br />
== Usu-nigori: == <br />
• A nigori style with small amount of solids (the remaining sake lees).<br />
<br />
== Uwanomi: == <br />
• Top spout of a holding tank.<br />
<br />
== Warimizu: == <br />
• Sake dilution with water.<br />
<br />
== Yabuta: == <br />
• Major brand of a filtration machine the looks like a big accordion.<br />
<br />
== Yamahai: == <br />
• One of the two Kimoto procedures of the fermentation starter. It does not have the labor intensive step of the rice mashing.<br />
<br />
== Yama-oroshi: == <br />
• The labor intensive step of mashing the rice during the fermentation starter (shubo/moto).<br />
<br />
== Yabuta-Shibori: == <br />
• Most common filtration method through an "accordion" like machine (Assakuki).</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production&diff=1664Production2020-09-03T17:57:47Z<p>MasterGuilhermeDeMacedo: /* Rice Steaming */</p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Rice Polishing ==<br />
• One of the most important operations is the rice polishing as to reduce the level of fat and proteins, in same time the polishing percentage will give the grade or “appellation”, the higher the polishing the higher the grade, Futsuu (regular saké), Sanzõshu & Junmai saké do not have a minimum milling, Honjozo have at least 70% remaining, Ginjo and Junmai-Ginjo have 60% minimum and for the top sakés, Daiginjo & Junmai-Daiginjo 50%.<br />
<br />
== Rice Washing ==<br />
• Next the rice is washed to take out any rice dust (nuka) left over from the polishing process. <br />
<br />
[[File:Washing rice SENMAI.gif|200x175px|link=https://www.youtube.com/watch?v=8hDvdC-IZl8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube> --><br />
<br />
== Rice Soaking ==<br />
• Then soaked to increase the rice moisture levels. That will allow the koji mould to get to the center of the kernel and support the grains to break up more easily during the fermentation process. To achieve the desired moisture levels different techniques can be applied once the higher is the polishing ratio (semi-buai), the less time it takes to absorb water. Using cold water will slow down the water absorption, small batches to be more precise and control the timing with a stopwatch.<br />
<br />
[[File:Checking water absorption, STEEPING SHINSEKI.gif|200x175px|link=https://www.youtube.com/watch?v=kBYUqxjtADU]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again. <br />
<youtube width="200" height="175">kBYUqxjtADU?rel=0</youtube> --><br />
<br />
== Rice Steaming ==<br />
• And after steamed to sterilise and get the rice to correct moisture level and texture (firm from the outside and soft on the inside). The main goal is to gelatinize the starch allowing the saccharification process. You can steam the rice though continues steamers or the traditional way, one batch each time. <br />
<br />
<br />
[[File:Koshiki MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=h-MPrDj8MRs]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">h-MPrDj8MRs</youtube> --><br />
<br />
== Koji Rice Making ==<br />
• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.<br />
<br />
[[File:Tanekiri 1.gif|200x175px|link=https://www.youtube.com/watch?v=uueBjycEnMk]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">uueBjycEnMk</youtube> --><br />
<br />
== Shubo Making ==<br />
• After two days the rice becomes crystallized, and is used to make the Shubo (starter mash) in a small tank.<br />
<br />
• There is 2 types of Shubo (Moto) methods, Kimoto (Allowing lactic acid bacteria occurring naturally) and Sokujo (Adding lactic acid)<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kōbo (Yeasts) ==<br />
• Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation. <br />
<br />
• Yeast's important roles:<br />
1. Making alcohol from sugar<br />
2. Creating aroma compounds<br />
3. Creating acids, organic compounds<br />
<br />
== Moromi ==<br />
• After, this koji-rice is brought back to the original tank and water is added with some yeasts. The process is unique through the transformation of the starches into glucose and from the glucose into alcohol; this is called a multiple parallel fermentation.<br />
• Fermentation last 1 month while for the wine it is 4 to 15 days. This longer fermentation at low temperature (11-13°C) will produce twice more amino acids than wine. Those are important in the perception of Umami.<br />
• At the end of the fermentation the saké hold an alcohol content of 20%. <br />
• This will be naturally reduced by addition of pure spring water. Saké’s average alcohol content is between 15% and 16%. From there we get to the two categories of saké: Junmai saké are pure rice and Ginjo mean there is a little addition of alcohol, not brings up the alcohol content but to make the saké fuller bodied and more complex while Junmai tends to be drier and more delicate.<br />
<br />
[[File:Stirring Rice addition HATSU ZOE.gif|200x175px|link=https://www.youtube.com/watch?v=UPwhYCaU4Xk]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UPwhYCaU4Xk</youtube> --><br />
<br />
[[File:Main Fermentation.gif|200x175px|link=https://www.youtube.com/watch?v=LIHI1BprV2k]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">LIHI1BprV2k</youtube> --><br />
<br />
== Pressing Methods ==<br />
• Using Gravity:<br />
1. Fukuro-tsuri. The moromi is placed in sacks and is left to slowly drip out, due to gravity. This method produces delicate sake called Shizuku.<br />
• Fune (flat vertical press):<br />
• Mechanical Pressing Methods:<br />
1. Centrifugal Press<br />
2. Membrane Filter Press<br />
<br />
[[File:Pressing ASSAKU KI.gif|200x175px|link=https://www.youtube.com/watch?v=rIG7gUEmkKQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">rIG7gUEmkKQ</youtube> --><br />
<br />
== Sedimentation & Racking ==<br />
• After pressing, the sake will rest in a tank for around 3 to 10 days, with the enzyme and yeast sediment (ori) settling at the bottom – Orizake.<br />
• The clear sake at the top is siphoned off before filtration. <br />
<br />
== Filtration ==<br />
• Powdered carbon (activated carbon) is added to the sake, before being run through a filter. This removes unwanted flavour elements and the natural amber colour of sake. <br />
• Traditionally brewers use persimmon tannin for the same purpose.<br />
<br />
[[File:Roka FILTRATION.gif|200x175px|link=https://www.youtube.com/watch?v=uE5fsym8134]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">uE5fsym8134</youtube> --><br />
<br />
== Pasteurization (at 60℃ – 65℃) ==<br />
• Different methods: <br />
1. By passing the sake through a coiled metal pipe which is sitting in a vat of heated water <br />
2. By immersing bottled sake in hot water (Binkan Hiire)<br />
<br />
== Tank Storage (Maturation) ==<br />
• The majority of saké is stored for 6 months before it is ready to be sold though certain Ko-shu (aged saké) can be left to mature for 3 to 10 years for example.<br />
<br />
== Blending ==<br />
• The aroma and flavour of sake varies from tank to tank. Brewers blend them to create the desired taste for each sake.<br />
<br />
== Water addition (Warimizu) ==<br />
• To lower the alcohol content and to adjust the flavor, water is added. If water is not added, this results in Genshu. (Sake can reach the highest alcohol percentage of any fermented beverage in the world.)<br />
<br />
== Bottling ==</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production&diff=1663Production2020-09-03T17:57:02Z<p>MasterGuilhermeDeMacedo: /* Rice Steaming */</p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Rice Polishing ==<br />
• One of the most important operations is the rice polishing as to reduce the level of fat and proteins, in same time the polishing percentage will give the grade or “appellation”, the higher the polishing the higher the grade, Futsuu (regular saké), Sanzõshu & Junmai saké do not have a minimum milling, Honjozo have at least 70% remaining, Ginjo and Junmai-Ginjo have 60% minimum and for the top sakés, Daiginjo & Junmai-Daiginjo 50%.<br />
<br />
== Rice Washing ==<br />
• Next the rice is washed to take out any rice dust (nuka) left over from the polishing process. <br />
<br />
[[File:Washing rice SENMAI.gif|200x175px|link=https://www.youtube.com/watch?v=8hDvdC-IZl8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube> --><br />
<br />
== Rice Soaking ==<br />
• Then soaked to increase the rice moisture levels. That will allow the koji mould to get to the center of the kernel and support the grains to break up more easily during the fermentation process. To achieve the desired moisture levels different techniques can be applied once the higher is the polishing ratio (semi-buai), the less time it takes to absorb water. Using cold water will slow down the water absorption, small batches to be more precise and control the timing with a stopwatch.<br />
<br />
[[File:Checking water absorption, STEEPING SHINSEKI.gif|200x175px|link=https://www.youtube.com/watch?v=kBYUqxjtADU]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again. <br />
<youtube width="200" height="175">kBYUqxjtADU?rel=0</youtube> --><br />
<br />
== Rice Steaming ==<br />
• And after steamed to sterilise and get the rice to correct moisture level and texture (firm from the outside and soft on the inside). The main goal is to gelatinize the starch allowing the saccharification process, the conversion of big molecules of sugar into small molecules of glucose. You can steam the rice though continues steamers or the traditional way, one batch each time. <br />
<br />
<br />
[[File:Koshiki MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=h-MPrDj8MRs]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">h-MPrDj8MRs</youtube> --><br />
<br />
== Koji Rice Making ==<br />
• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.<br />
<br />
[[File:Tanekiri 1.gif|200x175px|link=https://www.youtube.com/watch?v=uueBjycEnMk]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">uueBjycEnMk</youtube> --><br />
<br />
== Shubo Making ==<br />
• After two days the rice becomes crystallized, and is used to make the Shubo (starter mash) in a small tank.<br />
<br />
• There is 2 types of Shubo (Moto) methods, Kimoto (Allowing lactic acid bacteria occurring naturally) and Sokujo (Adding lactic acid)<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kōbo (Yeasts) ==<br />
• Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation. <br />
<br />
• Yeast's important roles:<br />
1. Making alcohol from sugar<br />
2. Creating aroma compounds<br />
3. Creating acids, organic compounds<br />
<br />
== Moromi ==<br />
• After, this koji-rice is brought back to the original tank and water is added with some yeasts. The process is unique through the transformation of the starches into glucose and from the glucose into alcohol; this is called a multiple parallel fermentation.<br />
• Fermentation last 1 month while for the wine it is 4 to 15 days. This longer fermentation at low temperature (11-13°C) will produce twice more amino acids than wine. Those are important in the perception of Umami.<br />
• At the end of the fermentation the saké hold an alcohol content of 20%. <br />
• This will be naturally reduced by addition of pure spring water. Saké’s average alcohol content is between 15% and 16%. From there we get to the two categories of saké: Junmai saké are pure rice and Ginjo mean there is a little addition of alcohol, not brings up the alcohol content but to make the saké fuller bodied and more complex while Junmai tends to be drier and more delicate.<br />
<br />
[[File:Stirring Rice addition HATSU ZOE.gif|200x175px|link=https://www.youtube.com/watch?v=UPwhYCaU4Xk]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UPwhYCaU4Xk</youtube> --><br />
<br />
[[File:Main Fermentation.gif|200x175px|link=https://www.youtube.com/watch?v=LIHI1BprV2k]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">LIHI1BprV2k</youtube> --><br />
<br />
== Pressing Methods ==<br />
• Using Gravity:<br />
1. Fukuro-tsuri. The moromi is placed in sacks and is left to slowly drip out, due to gravity. This method produces delicate sake called Shizuku.<br />
• Fune (flat vertical press):<br />
• Mechanical Pressing Methods:<br />
1. Centrifugal Press<br />
2. Membrane Filter Press<br />
<br />
[[File:Pressing ASSAKU KI.gif|200x175px|link=https://www.youtube.com/watch?v=rIG7gUEmkKQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">rIG7gUEmkKQ</youtube> --><br />
<br />
== Sedimentation & Racking ==<br />
• After pressing, the sake will rest in a tank for around 3 to 10 days, with the enzyme and yeast sediment (ori) settling at the bottom – Orizake.<br />
• The clear sake at the top is siphoned off before filtration. <br />
<br />
== Filtration ==<br />
• Powdered carbon (activated carbon) is added to the sake, before being run through a filter. This removes unwanted flavour elements and the natural amber colour of sake. <br />
• Traditionally brewers use persimmon tannin for the same purpose.<br />
<br />
[[File:Roka FILTRATION.gif|200x175px|link=https://www.youtube.com/watch?v=uE5fsym8134]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">uE5fsym8134</youtube> --><br />
<br />
== Pasteurization (at 60℃ – 65℃) ==<br />
• Different methods: <br />
1. By passing the sake through a coiled metal pipe which is sitting in a vat of heated water <br />
2. By immersing bottled sake in hot water (Binkan Hiire)<br />
<br />
== Tank Storage (Maturation) ==<br />
• The majority of saké is stored for 6 months before it is ready to be sold though certain Ko-shu (aged saké) can be left to mature for 3 to 10 years for example.<br />
<br />
== Blending ==<br />
• The aroma and flavour of sake varies from tank to tank. Brewers blend them to create the desired taste for each sake.<br />
<br />
== Water addition (Warimizu) ==<br />
• To lower the alcohol content and to adjust the flavor, water is added. If water is not added, this results in Genshu. (Sake can reach the highest alcohol percentage of any fermented beverage in the world.)<br />
<br />
== Bottling ==</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production&diff=1662Production2020-09-03T17:52:00Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Rice Polishing ==<br />
• One of the most important operations is the rice polishing as to reduce the level of fat and proteins, in same time the polishing percentage will give the grade or “appellation”, the higher the polishing the higher the grade, Futsuu (regular saké), Sanzõshu & Junmai saké do not have a minimum milling, Honjozo have at least 70% remaining, Ginjo and Junmai-Ginjo have 60% minimum and for the top sakés, Daiginjo & Junmai-Daiginjo 50%.<br />
<br />
== Rice Washing ==<br />
• Next the rice is washed to take out any rice dust (nuka) left over from the polishing process. <br />
<br />
[[File:Washing rice SENMAI.gif|200x175px|link=https://www.youtube.com/watch?v=8hDvdC-IZl8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube> --><br />
<br />
== Rice Soaking ==<br />
• Then soaked to increase the rice moisture levels. That will allow the koji mould to get to the center of the kernel and support the grains to break up more easily during the fermentation process. To achieve the desired moisture levels different techniques can be applied once the higher is the polishing ratio (semi-buai), the less time it takes to absorb water. Using cold water will slow down the water absorption, small batches to be more precise and control the timing with a stopwatch.<br />
<br />
[[File:Checking water absorption, STEEPING SHINSEKI.gif|200x175px|link=https://www.youtube.com/watch?v=kBYUqxjtADU]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again. <br />
<youtube width="200" height="175">kBYUqxjtADU?rel=0</youtube> --><br />
<br />
== Rice Steaming ==<br />
• And after steamed to sterilise and get the rice to correct moisture level and texture (firm from the outside and soft on the inside). You can steam the rice though continues steamers or the traditional way, one batch each time. <br />
<br />
<br />
[[File:Koshiki MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=h-MPrDj8MRs]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">h-MPrDj8MRs</youtube> --><br />
<br />
== Koji Rice Making ==<br />
• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.<br />
<br />
[[File:Tanekiri 1.gif|200x175px|link=https://www.youtube.com/watch?v=uueBjycEnMk]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">uueBjycEnMk</youtube> --><br />
<br />
== Shubo Making ==<br />
• After two days the rice becomes crystallized, and is used to make the Shubo (starter mash) in a small tank.<br />
<br />
• There is 2 types of Shubo (Moto) methods, Kimoto (Allowing lactic acid bacteria occurring naturally) and Sokujo (Adding lactic acid)<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kōbo (Yeasts) ==<br />
• Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation. <br />
<br />
• Yeast's important roles:<br />
1. Making alcohol from sugar<br />
2. Creating aroma compounds<br />
3. Creating acids, organic compounds<br />
<br />
== Moromi ==<br />
• After, this koji-rice is brought back to the original tank and water is added with some yeasts. The process is unique through the transformation of the starches into glucose and from the glucose into alcohol; this is called a multiple parallel fermentation.<br />
• Fermentation last 1 month while for the wine it is 4 to 15 days. This longer fermentation at low temperature (11-13°C) will produce twice more amino acids than wine. Those are important in the perception of Umami.<br />
• At the end of the fermentation the saké hold an alcohol content of 20%. <br />
• This will be naturally reduced by addition of pure spring water. Saké’s average alcohol content is between 15% and 16%. From there we get to the two categories of saké: Junmai saké are pure rice and Ginjo mean there is a little addition of alcohol, not brings up the alcohol content but to make the saké fuller bodied and more complex while Junmai tends to be drier and more delicate.<br />
<br />
[[File:Stirring Rice addition HATSU ZOE.gif|200x175px|link=https://www.youtube.com/watch?v=UPwhYCaU4Xk]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UPwhYCaU4Xk</youtube> --><br />
<br />
[[File:Main Fermentation.gif|200x175px|link=https://www.youtube.com/watch?v=LIHI1BprV2k]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">LIHI1BprV2k</youtube> --><br />
<br />
== Pressing Methods ==<br />
• Using Gravity:<br />
1. Fukuro-tsuri. The moromi is placed in sacks and is left to slowly drip out, due to gravity. This method produces delicate sake called Shizuku.<br />
• Fune (flat vertical press):<br />
• Mechanical Pressing Methods:<br />
1. Centrifugal Press<br />
2. Membrane Filter Press<br />
<br />
[[File:Pressing ASSAKU KI.gif|200x175px|link=https://www.youtube.com/watch?v=rIG7gUEmkKQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">rIG7gUEmkKQ</youtube> --><br />
<br />
== Sedimentation & Racking ==<br />
• After pressing, the sake will rest in a tank for around 3 to 10 days, with the enzyme and yeast sediment (ori) settling at the bottom – Orizake.<br />
• The clear sake at the top is siphoned off before filtration. <br />
<br />
== Filtration ==<br />
• Powdered carbon (activated carbon) is added to the sake, before being run through a filter. This removes unwanted flavour elements and the natural amber colour of sake. <br />
• Traditionally brewers use persimmon tannin for the same purpose.<br />
<br />
[[File:Roka FILTRATION.gif|200x175px|link=https://www.youtube.com/watch?v=uE5fsym8134]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">uE5fsym8134</youtube> --><br />
<br />
== Pasteurization (at 60℃ – 65℃) ==<br />
• Different methods: <br />
1. By passing the sake through a coiled metal pipe which is sitting in a vat of heated water <br />
2. By immersing bottled sake in hot water (Binkan Hiire)<br />
<br />
== Tank Storage (Maturation) ==<br />
• The majority of saké is stored for 6 months before it is ready to be sold though certain Ko-shu (aged saké) can be left to mature for 3 to 10 years for example.<br />
<br />
== Blending ==<br />
• The aroma and flavour of sake varies from tank to tank. Brewers blend them to create the desired taste for each sake.<br />
<br />
== Water addition (Warimizu) ==<br />
• To lower the alcohol content and to adjust the flavor, water is added. If water is not added, this results in Genshu. (Sake can reach the highest alcohol percentage of any fermented beverage in the world.)<br />
<br />
== Bottling ==</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1661Production Lexicon2020-09-03T17:10:26Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". It characterizes a special style of Junmai or Honjozo.<br />
<br />
== Toku-jo: == <br />
• The highest rice grade to make Sake in Japan.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium Sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master.<br />
<br />
== Tome-zoe: == <br />
• The final addition of ingredients (koji rice, steamed rice and water) at day 4th of Sandan-Jikomi to make the Sake mash (Moromi).<br />
<br />
== Touka: == <br />
• Saccharification, the conversion of long molecules of sugar (starch) into small molecules (glucose).<br />
<br />
== Tsuki-haze: == <br />
• A style of koji rice with the mould growth in some spots of the rice grain.<br />
<br />
== Usu-nigori: == <br />
• A nigori style with small amount of solids (the remaining sake lees).<br />
<br />
== Uwanomi: == <br />
• Top spout of a holding tank.<br />
<br />
== Yabuta: == <br />
• Major brand of a filtration machine the looks like a big accordion.<br />
<br />
== Yabuta-Shibori: == <br />
• Most common filtration method through an "accordion" like machine (Assakuki) .</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1660Production Lexicon2020-09-03T17:07:28Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". it characterizes a special style of Junmai or Honjozo.<br />
<br />
== Toku-jo: == <br />
• The highest rice grade to make sake in Japan.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master.<br />
<br />
== Tome-zoe: == <br />
• The final addition of ingredients (koji rice, steamed rice and water) at day 4th of sandan-jikomi to make the sake mash (moromi).<br />
<br />
== Touka: == <br />
• Saccharification, the conversion of long molecules of sugar (starch) into small molecules (glucose).<br />
<br />
== Tsuki-haze: == <br />
• A style of koji rice with the mould growth in some spots of the rice grain.<br />
<br />
== Usu-nigori: == <br />
• A nigori style with small amount of solids, sake lees.<br />
<br />
== Uwanomi: == <br />
• Top spout of a holding tank.<br />
<br />
== Yabuta: == <br />
• Major brand of a filtration machine the looks like a big accordion.<br />
<br />
== Yabuta-Shibori: == <br />
• Most common filtration method through an "accordion" like machine (Assakuki) .</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1659Production Lexicon2020-09-03T16:58:20Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". it characterizes a special style of Junmai or Honjozo.<br />
<br />
== Toku-jo: == <br />
• The highest rice grade to make sake in Japan.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master<br />
<br />
== Tome-zoe: == <br />
• The final addition of ingredients (koji rice, steamed rice and water) at day 4th of sandan-jikomi to make the sake mash (moromi).<br />
<br />
== Touka: == <br />
• Saccharification, the conversion of long molecules of sugar (starch) into small molecules (glucose).<br />
<br />
== Tsuki-haze: == <br />
• A style of koji rice with the mould growth in some spots of the rice grain<br />
<br />
== Usu-nigori: == <br />
• A nigori style with small amount of solids, sake lees<br />
<br />
== Uwanomi: == <br />
• Top spout of a holding tank</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1658Production Lexicon2020-09-03T16:52:25Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". it characterizes a special style of Junmai or Honjozo.<br />
<br />
== Toku-jo: == <br />
• The highest rice grade to make sake in Japan.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master<br />
<br />
== Tome-zoe: == <br />
• The final addition of ingredients (koji rice, steamed rice and water) at day 4th of sandan-jikomi to make the sake mash (moromi).<br />
<br />
== Touka: == <br />
• Saccharification, the conversion of long molecules of sugar (starch) into small molecules (glucose).<br />
<br />
== Tsuki-haze: == <br />
• A style of koji rice with the mould growth in some spots of the rice grain<br />
<br />
== Usu-nigori: == <br />
• A nigori style with small amount of solids, sake lees</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1657Production Lexicon2020-09-03T16:48:35Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". it characterizes a special style of Junmai or Honjozo.<br />
<br />
== Toku-jo: == <br />
• The highest rice grade to make sake in Japan.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master<br />
<br />
== Tome-zoe: == <br />
• The final addition of ingredients (koji rice, steamed rice and water) at day 4th of sandan-jikomi to make the sake mash (moromi).<br />
<br />
== Touka: == <br />
• Saccharification, the conversion of long molecules of sugar (starch) into small molecules (glucose).<br />
<br />
== Tsuki-haze: == <br />
• A style of koji rice with the mould growth in some spots of the rice grain</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1656Production Lexicon2020-09-03T16:45:45Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". it characterizes a special style of Junmai or Honjozo.<br />
<br />
== Toku-jo: == <br />
• The highest rice grade to make sake in Japan.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master<br />
<br />
== Tome-zoe: == <br />
• The final addition of ingredients (koji rice, steamed rice and water) at day 4th of sandan-jikomi to make the sake mash (moromi).<br />
<br />
== Tsuki-haze: == <br />
• A style of koji rice with the mould growth in some spots of the rice grain</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1655Production Lexicon2020-09-03T16:41:14Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". it characterizes a special style of Junmai or Honjozo.<br />
<br />
== Toku-jo: == <br />
• The highest rice grade to make sake in Japan.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master<br />
<br />
== Tome-zoe: == <br />
• The final addition of ingredients at day 4 to make the moromi<br />
<br />
== Tsuki-haze: == <br />
• A style of koji rice with the mould growth in some spots of the rice grain</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1654Production Lexicon2020-09-03T16:36:44Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". it characterizes a special style of Junmai or Honjozo.<br />
<br />
== Toku-jo: == <br />
• The highest rice grade to make sake in Japan.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master<br />
<br />
== Tome-zoe: == <br />
• The final addition of ingredients at day 4 to make the moromi</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1653Production Lexicon2020-09-03T16:26:24Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Tokubetsu: == <br />
• it means "special". it characterizes a special style of Junmai or Honjozo.<br />
<br />
== Tokutei-meisho-shu: == <br />
• Premium sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.<br />
<br />
== Toji: == <br />
• Brewer master</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1652Production Lexicon2020-09-03T16:17:13Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== To: == <br />
• Japanese measurement equal to 18 liters.<br />
<br />
== To-bin: == <br />
• 18 liters glass jar.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.<br />
<br />
== Tokkuri: == <br />
• A carafe used to warm and serve sake.<br />
<br />
== Toji: == <br />
• Brewer master</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1645Production Lexicon2020-09-02T21:00:50Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.<br />
<br />
== Toko: == <br />
• Large table used to produce Koji.</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1644Production Lexicon2020-09-02T20:57:50Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
<br />
== Kurabito: ==<br />
• Sake brewery worker.<br />
<br />
[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> --><br />
<br />
== Kuramoto: ==<br />
• Sake brewery owner.<br />
<br />
== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
<br />
== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
<br />
== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
<br />
== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
<br />
== Kura: ==<br />
• A Sake brewery<br />
<br />
== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
<br />
== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
<br />
== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
<br />
== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
<br />
== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
<br />
== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.<br />
<br />
== Tane-kiri: == <br />
• Second stage to produce Koji, spreading the spores.</div>MasterGuilhermeDeMacedohttps://mysake.org/index.php?title=Production_Lexicon&diff=1643Production Lexicon2020-09-02T20:52:40Z<p>MasterGuilhermeDeMacedo: </p>
<hr />
<div><br />
<!-- This code is for showing the TOC ("Contents") box to be collapsed by default --><br />
{| class="mw-collapsible mw-collapsed wikitable"<br />
! Table of contents <br />
|-<br />
| __TOC__<br />
|}<br />
<br />
== Aminosando: ==<br />
• A numerical value that indicates the amount of amino acids present in a Sake.<br />
<br />
== Arabashiri: ==<br />
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.<br />
<br />
== Aspergillus Oryzae: ==<br />
• Scientific name of the ''kōji'' mold.<br />
<br />
[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">1yRzsS02Yjg</youtube> --><br />
<br />
== Binzume: ==<br />
• The bottling of Sake.<br />
<br />
== Binzume-yōsui: ==<br />
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.<br />
<br />
== Bodaimoto: ==<br />
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.<br />
<br />
== Chōgō: ==<br />
[[File:Chogou.MP3|185px|none]]<br />
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.<br />
<br />
== Dakidaru: ==<br />
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').<br />
<br />
[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">PB5DTUgA9ZM?rel=0</youtube> --><br />
<br />
== Dekōji: ==<br />
[[File:Dekoji.MP3|185px|none]]<br />
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.<br />
<br />
[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">2aavRZO3NG8?rel=0</youtube> --><br />
<br />
== Fukuro-tsuri: ==<br />
[[File:Fukuro-tsuri.MP3|185px|none]]<br />
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.<br />
<br />
[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">UX5QCKCFlD0?rel=0</youtube> --><br />
<br />
== Fune: ==<br />
[[File:Fune.MP3|185px|none]]<br />
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').<br />
<br />
== Genmai: ==<br />
• Brown unpolished rice.<br />
<br />
== Gineboshi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Ginjōshu: ==<br />
• Nihonshu polished under 60%.<br />
<br />
== Gishiwajinden: ==<br />
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).<br />
<br />
== Gohyakumangoku: ==<br />
[[File:2_Gohyakumangoku.MP3|185px|none]]<br />
• Rice variety from Nigiita, translates to “5 million koku”.<br />
<br />
== Goshu-no-nikki: ==<br />
• First technical book about sake production, was completed during the Muromachi Period.<br />
<br />
== Haenuki: ==<br />
• Rice variety widely grown in Yamagata as table rice.<br />
<br />
== Hakumai: ==<br />
• White rice.<br />
<br />
== Hanafabuki: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanaomoi: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hanasayaka: ==<br />
• Rice variety developed in Aomori.<br />
<br />
== Hatsu zoe: ==<br />
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi. <br />
<br />
== Hattan 35 Go: ==<br />
• Sake rice variety.<br />
<br />
== Hattan Nishiki: ==<br />
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).<br />
<br />
== Honjōzōshu: ==<br />
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.<br />
<br />
== Hi-ire: ==<br />
[[File:Hiire.MP3|185px|none]]<br />
• Pasteurisation.<br />
<br />
== Huang-jiu: ==<br />
• “Yellow wine”, fermented, alcoholic, Chinese beverage.<br />
<br />
== Ichi-gō: ==<br />
• 180ml bottle size.<br />
<br />
== Ikkiyu: ==<br />
[[File:Ikkyu.MP3|185px|none]]<br />
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).<br />
<br />
== Ine: ==<br />
• Rice plant.<br />
<br />
== Ippan-mai: ==<br />
• “General rice” referring to eating/ table rice.<br />
<br />
== Isshō-bin: ==<br />
• 1800ml bottle size.<br />
<br />
== Itto-bin: ==<br />
• 18 litres bottle, sometimes used to let freshly pressed sake settle.<br />
<br />
== Japonica: ==<br />
• One of the major domestic rice varieties in Asia.<br />
<br />
== Jiuqu: ==<br />
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.<br />
<br />
== Jōmai: ==<br />
• Rice steaming process and steamed rice.<br />
<br />
[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]<br />
<br />
<!-- This code is for the YouTube video, in case we ever need it again.<br />
<youtube width="200" height="175">7aap6H501MQ?rel=0</youtube> --><br />
<br />
== Jōsō: ==<br />
• Pressing of the sake.<br />
<br />
== Jōzo arukōru: ==<br />
• Brewers alcohol.<br />
<br />
== Jun: ==<br />
• Pure.<br />
<br />
== Junmaishu: ==<br />
• Sake made only from rice, kōji and water.<br />
<br />
== Kake-mai: ==<br />
• Steamed white rice which is cooled down and then directly used for the Moromi.<br />
<br />
== Kame no O: ==<br />
• Rice variety discovered in Yamagata.<br />
<br />
== Kan: ==<br />
• Generic term for warmed sake.<br />
<br />
== Kan-zukuri, Nada no kan-zukuri: ==<br />
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period. <br />
<br />
== Kaori: ==<br />
• Fragrant.<br />
<br />
== Kara-kuchi: ==<br />
• Dry<br />
<br />
== Karai: ==<br />
• Dry<br />
<br />
== Karami: ==<br />
• Representative flavour describing dryness or spiciness.<br />
<br />
== Kasu: ==<br />
• Lees remained after pressing moromi to clear saké .<br />
<br />
== Kasubuai: ==<br />
• Percentage ratio of the sake kasu to the original volume of polished rice.<br />
<br />
== Kasujiru: ==<br />
• Soup based on sake kasu.<br />
<br />
== Kirei: ==<br />
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).<br />
<br />
== Kitanai: ==<br />
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).<br />
<br />
== Kōji: ==<br />
[[File:Koji.MP3|185px|none]]<br />
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.<br />
<br />
== Kōji-kin: ==<br />
• Sake mould/ fungus (Aspergillus oryzae).<br />
<br />
== Kōji-mai: ==<br />
• Rice made into kōji.<br />
<br />
== Kokon meibutsu gozen-gashi hidensho: ==<br />
• Book of secrets mentioning a description of making amazake, Kyoto 1718.<br />
<br />
== Koku: ==<br />
• Originally a measure of rice equal to 1000 masu (around 380kg).<br />
<br />
== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==<br />
• Eating rice strains more common for brewing in recent years (less expensive sake).<br />
<br />
== Koshiki: ==<br />
• Traditionally a large wooden vat, which was used to steam the rice.<br />
<br />
== Koshu: ==<br />
[[File:Koshu.MP3|185px|none]]<br />
• Old sake (made during the preceding Brewing Year).<br />
<br />
== Kuchiatari: ==<br />
• Taste and mouthfeel.<br />
<br />
== Kuchikmi: ==<br />
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.<br />
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== Kurabito: ==<br />
• Sake brewery worker.<br />
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[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]<br />
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== Kuramoto: ==<br />
• Sake brewery owner.<br />
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== Kyūbetsu seido: ==<br />
• Sake classification, existing from 1934 till 1989.<br />
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== Kijōshu: ==<br />
[[File:Kijoshu.MP3|185px|none]]<br />
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.<br />
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== Kōbo: ==<br />
[[File:Kobo.MP3|185px|none]]<br />
• Yeast.<br />
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== Kōjikin or Kōjikabi: ==<br />
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.<br />
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== Kura: ==<br />
• A Sake brewery<br />
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== Moromi: ==<br />
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water<br />
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== Moto or Shubo: ==<br />
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]<br />
• Yeast starter<br />
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== Sandan-shikomi: == <br />
• Three stages process for slow fermentation<br />
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== Shinpaku: ==<br />
[[File:Shinpaku.MP3|185px|none]]<br />
• White centre of grain after removing the exterior fats, protein and minerals.<br />
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== Shubo: ==<br />
[[File:Shubo.MP3|185px|none]]<br />
• The yeast starter for a batch of Sake.<br />
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== Taru sake: == <br />
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.</div>MasterGuilhermeDeMacedo