Difference between revisions of "Production Lexicon"
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== Aminosando: == | == Aminosando: == | ||
− | • | + | • A numerical value that indicates the amount of amino acids present in a Sake. |
== Hi-ire: == | == Hi-ire: == |
Revision as of 09:47, 13 July 2020
Table of contents |
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Aminosando:
• A numerical value that indicates the amount of amino acids present in a Sake.
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 Sake brewery
Moromi:
• main mash, fermenting mixture of rice, kōji, 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 Sake.