Difference between revisions of "Production Lexicon"
Line 9: | Line 9: | ||
== Aminosando: == | == Aminosando: == | ||
• A numerical value that indicates the amount of amino acids present in a Sake. | • A numerical value that indicates the amount of amino acids present in a Sake. | ||
+ | |||
+ | == Arabashiri: == | ||
+ | • The first of three batches during the fune pressing style. This is batch the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with moromi. | ||
== Hi-ire: == | == Hi-ire: == |
Revision as of 09:48, 13 July 2020
Table of contents |
---|
Aminosando:
• A numerical value that indicates the amount of amino acids present in a Sake.
Arabashiri:
• The first of three batches during the fune pressing style. This is batch the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with moromi.
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.