Production Lexicon

Table of contents

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.