Production Lexicon

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.