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[cryout-column width=”1/3″]Japanese[/cryout-column][cryout-column width=”1/3″]Reading[/cryout-column][cryout-column width=”1/3″]Definition[/cryout-column]
[cryout-column width=”1/3″]甘口[/cryout-column][cryout-column width=”1/3″]Amakuchi[/cryout-column][cryout-column width=”1/3″]Sweet in flavor[/cryout-column]
[cryout-column width=”1/3″]普通酒[/cryout-column][cryout-column width=”1/3″]Futsu-shu[/cryout-column][cryout-column width=”1/3″]Normal sake — anything without a special monicker[/cryout-column]
[cryout-column width=”1/3″]原酒[/cryout-column][cryout-column width=”1/3″]Genshu[/cryout-column][cryout-column width=”1/3″]Undiluted sake (most are slightly diluted)[/cryout-column]
[cryout-column width=”1/3″]吟醸酒[/cryout-column][cryout-column width=”1/3″]Ginjo-shu[/cryout-column][cryout-column width=”1/3″]Sake brewed with rice milled so that no more than 60% of the grain remains[/cryout-column]
[cryout-column width=”1/3″]火入れ[/cryout-column][cryout-column width=”1/3″]Hi-ire[/cryout-column][cryout-column width=”1/3″]Pasteurization[/cryout-column]
[cryout-column width=”1/3″]本醸造[/cryout-column][cryout-column width=”1/3″]Honjozo[/cryout-column][cryout-column width=”1/3″]Sake to which a small amount of distilled alcohol is added[/cryout-column]
[cryout-column width=”1/3″]地酒[/cryout-column][cryout-column width=”1/3″]Jizake[/cryout-column][cryout-column width=”1/3″]Sake from smaller kura — originally, sake from the boonies[/cryout-column]
[cryout-column width=”1/3″]純米酒[/cryout-column][cryout-column width=”1/3″]Junmai-shu[/cryout-column][cryout-column width=”1/3″]Sake brewed with only rice, water, and koji — no additives[/cryout-column]
[cryout-column width=”1/3″]辛口[/cryout-column][cryout-column width=”1/3″]Karakuchi[/cryout-column][cryout-column width=”1/3″]Dry in flavor[/cryout-column]
[cryout-column width=”1/3″]粕[/cryout-column][cryout-column width=”1/3″]Kasu[/cryout-column][cryout-column width=”1/3″]The lees remaining after the sake has been pressed from the fermenting mixture[/cryout-column]
[cryout-column width=”1/3″]麹[/cryout-column][cryout-column width=”1/3″]Koji[/cryout-column][cryout-column width=”1/3″]Rice onto which koji-jin has been propogated (see FAQ page, Q14)[/cryout-column]
[cryout-column width=”1/3″]麹菌[/cryout-column][cryout-column width=”1/3″]Koji-kin or Koji-kabi[/cryout-column][cryout-column width=”1/3″]Aspergillus Oryzae — a starch dissolving mold[/cryout-column]
[cryout-column width=”1/3″]蔵[/cryout-column][cryout-column width=”1/3″]Kura[/cryout-column][cryout-column width=”1/3″]A sake brewery — also known as a sakagura[/cryout-column]
[cryout-column width=”1/3″]蔵人[/cryout-column][cryout-column width=”1/3″]Kurabito[/cryout-column][cryout-column width=”1/3″]A brewery worker[/cryout-column]
[cryout-column width=”1/3″]蔵元[/cryout-column][cryout-column width=”1/3″]Kuramoto[/cryout-column][cryout-column width=”1/3″]Head of brewery[/cryout-column]
[cryout-column width=”1/3″]銘柄[/cryout-column][cryout-column width=”1/3″]Meigara[/cryout-column][cryout-column width=”1/3″]The ‘brand name’ of a sake[/cryout-column]
[cryout-column width=”1/3″]諸味[/cryout-column][cryout-column width=”1/3″]Moromi[/cryout-column][cryout-column width=”1/3″]Fermenting mixture of rice, water, koji, and yeast which yields sake[/cryout-column]
[cryout-column width=”1/3″]元[/cryout-column][cryout-column width=”1/3″]Moto[/cryout-column][cryout-column width=”1/3″]The yeast starter of a batch of sake — also, shubo[/cryout-column]
[cryout-column width=”1/3″]日本酒度[/cryout-column][cryout-column width=”1/3″]Nihonshu-do[/cryout-column][cryout-column width=”1/3″]The specific gravity of a sake — an indication of dryness or sweetness (see FAQ Page, Q16)[/cryout-column]
[cryout-column width=”1/3″]精米[/cryout-column][cryout-column width=”1/3″]Seimai[/cryout-column][cryout-column width=”1/3″]Rice polishing (milling)[/cryout-column]
[cryout-column width=”1/3″]精米歩合[/cryout-column][cryout-column width=”1/3″]Seimai-buai[/cryout-column][cryout-column width=”1/3″]The degree to which rice has been polished before brewing[/cryout-column]
[cryout-column width=”1/3″]清酒[/cryout-column][cryout-column width=”1/3″]Seishu[/cryout-column][cryout-column width=”1/3″]The official name (as far as taxes are concerned) for sake[/cryout-column]
[cryout-column width=”1/3″]焼酎[/cryout-column][cryout-column width=”1/3″]Shochu[/cryout-column][cryout-column width=”1/3″]A traditional Japanese distilled beverage[/cryout-column]
[cryout-column width=”1/3″]酒母[/cryout-column][cryout-column width=”1/3″]Shubo[/cryout-column][cryout-column width=”1/3″]The yeast starter for a batch of sake[/cryout-column]
[cryout-column width=”1/3″]杜氏[/cryout-column][cryout-column width=”1/3″]Toji[/cryout-column][cryout-column width=”1/3″]The head brewer at a kura[/cryout-column]
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