Difference between revisions of "Production Lexicon"
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• lees remained after pressing moromi to clear saké | • lees remained after pressing moromi to clear saké | ||
− | == | + | == Kijōshu: == |
− | • | + | • Sake that is made by replacing half or part of the water used in brewing with sake. It is extremely sweet and full bodied. |
== Kōbo: == | == Kōbo: == |
Revision as of 09:45, 13 July 2020
Table of contents |
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Hi-ire:
• pasteurisation
Jōzō:
• pressing process
Kasu:
• lees remained after pressing moromi to clear saké
Kijōshu:
• Sake that is made by replacing half or part of the water used in brewing with sake. It is extremely sweet and full bodied.
Kōbo:
• yeast
Kōji (enzyme):
• It converts the starch in the grain into sugar
Kōjikin or Kōjikabi:
• bacteria-Aspergillus Oryzae, a starch-dissolving mold
Kura:
• a saké brewery
Moromi:
• main mash, fermenting mixture of rice, koji, yeast and water
Moto or Shubo:
• yeast starter
Sandan-shikomi:
• three stages process for slow fermentation
Shinpaku:
• white centre of grain after removing the exterior fats, protein and minerals.
Shubo:
• the yeast starter for a batch of saké.