SAKE GLOSSARY
A growing list of definitions for terms found throughout our website and commonly used in the world of sake. At the bottom of the page you will find a form to request definitions to be added to this list.
AIYAMA
A rice variety originating from the Hyōgō Prefecture.
AKA-MAI-SHU
Red rice sake.
AKITA KOMACHI
Japanese table rice
AKITA SAKE KOMACHI
A rice variety originating from the Akita Prefecture.
AMAMI
The Japanese term for sweetness.
AMAKUCHI
The Japanese term for sweet sake.
AMAZAKE
A hot, sweet, rice porridge-like drink made by cooking kōji (non-alcoholic) or kasu (alcoholic) with water.
AMYLOPECTIN
Large, branched type of starch molecule.
AMYLOSE
Small, straight type of starch molecule.
ARABASHIRI
The first portion of the sake to come off the press (free-run juice). Commonly bottled as an unpasteurized spring seasonal release.
ARUKŌRA-TENKA
Addition of distilled alcohol to sake after fermentation (before pressing).
ARUTEN
Sake made with jozo alcohol added.
ASSAKU-KI
A machine used to separate sake from the rice solids (lees).
ASUKA
A period in Japanese history from 538 C.E. to 710 C.E.
ATSU-KAN
Hot temperature sake service (50-55°C/120-130°F).
AWA
The Japanese term for foam.
AWAMORI
A Japanese distilled spirit from the Okinawa prefecture.
AZUCHI-MOMOYAMA
A period in Japanese history from 1573 C.E. to 1603 C.E
BIN-KAN
Sake pasteurized in bottle (also known as bin-hi-ire).
BIN-ZUME
The Japanese term for bottling.
BINZUME-YŌSUI
Water used for warimizu and cleaning bottles and equipment.
BODAI-MOTO
The starter method used prior to the development of Kimoto, developed by monks in the Shoryakuji temple that is high in acidity and very savory.
BREWING YEAR (BY)
The brewing year will be the year of the current Japanese era within the July 1 to June 30 brewing season. The current Japanese era is Heisei, which began in 1989, making 2021 the 32nd brewing year. If a sake is bottle before July 1st, it will have 2020 (or 31BY) on the label. If a sake is bottled after July 1st, it will have 2021 (or 32BY) on the label.
CALROSE:
A tropical-adapted, medium-sized grain of japonica rice commonly grown in California.
CHIRORI
A 150-300mL vessel made of copper or pewter for consumption and heating of sake.
CHOYO-NO-SEKKU
A season festival on September 9th with kikuzake (sake steeped with chrysanthemum blossoms).
CHOZŌ
Storage.
CHUNIN
A kurabito with little experience, but more than the genin.
DAI-KOSHU
The Japanese term for big old sake.
DAIGINJŌ
Premium sake made with rice polished to 50% or less of the original grain, with the addition of alcohol.
DAKI
A metal, or wooden, vessel that can be filled with cold or hot water to control fermentation temperatures.
DEKŌJI
The seventh step in kōji production.
DEWA NO SATO
A rice variety originating from the Yamagata Prefecture.
DEWA-SANSAN
A rice variety originating from the Yamagata Prefecture.
DOUGUMAWASHI
The kurabito responsible for cleaning and maintaining the brewery tools.
DOYO-NO-USHI-NO-HI
A summertime festival with unagizake (sake poured over grilled eel).
DOBUROKU
Unpressed sake.
ECHIGŌ TŌJI
A tōji guild originating from Niigata Prefecture.
EDO
A period in Japanese history from 1602 to 1868, Tōkyō was known as Edo during this period.
FUDOKI
An ancient Japanese record of culture and geography from the 700s.
FUKURO
Cotton bags used for traditional sake pressing.
FUKURYŪSUI
Prized spring water from Mt. Fuji.
FUKURO-SHIBORI
The traditional and time consuming form of pressing by use of gravity (drip method).
FUNA-SHIBORI
Sake pressed by a traditional fune press.
FUNE
A traditional sake press.
FUTA
A small tray used during kōji making.
FUTA-KŌJI
Tray kōji.
FUTSŪ-SHU
Basic, non-premium sake ("table sake").
GAIKŌNAINAN
The optimal condition of steamed rice, firm on the outside and tender on the inside.
GELATINIZATION
The process of changing the structure of sugar molecules in the starchy center of the rice grain.
GENIN
The most rookie kurabito.
GENMAI
Unpolished rice.
GENMAISHU
Sake produced with unpolished rice.
GENSHU
Undiluted sake ("cask strength").
GINFUBUKI
A rice variety originating from the Shiga Prefecture.
GINGINGA
A rice variety originating from the Iwate Prefecture.
GINJŌ
Premium sake made with rice polished to 60% or less of the original grain, with the addition of alcohol.
GINJŌ-KA
Ginjō aromas
(aniseed, apple, banana, blossom, bubblegum, cherry, lily, lychee, melon, pear, pineapple, rose, strawberry).
GINNOSEI
A rice variety originating from the Akita Prefecture.
GINOTOME
A rice variety originating from the Iwate Prefecture.
GINPU
A rice variety originating from the Hokkaidō Prefecture
GŌ
A sake measurement equivalent to 180mL (standard service size).
GOKOSUI
"Perfumed Water" - prized soft water from Fushimi in Kyōto, Japan used for sake production.
GŌSEISEISHU
A synthetic sake.
GOHYAKUMAN-GOKU
A rice variety originating from the Niigata Prefecture.
GUINOMI
A traditional cup used for consuming sake (large).
HAENUKI
Japanese table rice
HAKO
A medium tray used during kōji making.
HAKO-KŌJI
Box kōji.
HAKUMAI
White rice.
HAKUTSURU NISHIKI
A rice variety originating from the Hyōgō Prefecture.
HANAFUBUKI:
A rice variety originating from the Aomori Prefecture
HANA-HIE
"Flower" sake service temperature range (5-10°C/40-50°F).
HANMAI
Table rice.
HAPP-OSHU
Sparkling sake. Also known as happō-sei-shu.
HATSU-ZOE
The first of three additions to the fermentation batch.
HATTAN-NISHIKI
A rice variety originating from the Hiroshima Prefecture.
HEIAN
A period in Japanese history from 794 C.E. to 1185 C.E.
HEIKOU FUKUHAKKOU
The conversion of starch into sugar by kōji enzymes and the conversion of sugar into alcohol by yeast at the same time, in the same tank. This process is unique to sake production. Also known as multiple parallel fermentation.
HEISEI
The current period in Japanese starting in 1989.
HIDAHOMARE
A rice variety originating from the Gifu Prefecture.
HI-IRE
Pasteurization.
HIKIKOMI
The first step in kōji production.
HINATA-KAN
"Sun warmed" sake service temperature range (30-35°C/85-95°F).
HINE-KA
"Out of Condition" resulting from a sake that has been improperly stored or aged too long resulting in aromas of caramel, toffee, pickled or rotten vegetables.
HINOKI
Japanese cypress tree.
HI-OCHI-KIN
A lactic acid bacteria that spoils unpasteurized sake.
HIREZAKE
Hot sake served with a grilled fugu fin.
HIROSHIMA-HATTAN
A rice variety originating from the Hiroshima Prefecture.
HITOGOKOCHI
A rice variety originating from the Nagano Prefecture.
HITOHADA-KAN
"Body temperature" sake service temperature range (35-40°C/95-105°F).
HITOMEBORE
Japanese table rice.
HIYA OROSHI
Sake that is pasteurized in bulk after filtration (before storage), but not before bottling. Also known as "fresh-bottled sake" and released as an autumn seasonal product.
HIZO-SHU
"Treasured sake" - A sake aged for over five years at the brewery.
HONJŌZŌ
Premium sake made with rice polished to 70% or less of the original grain, with the addition of alcohol.
HYŌGŌ KITA NISHIKI
A rice variety originating from the Hyōgō Prefecture.
HYŌGŌ YUME NISHIKI
A rice variety originating from the Hyōgō Prefecture.
ISSHŌBIN
1.8L bottle.
IWA-AWA
5-6 days after tome-zoe when "rock-like" foam begins to appear.
IWAI
A rice variety originating from the Kyōtō Prefecture.
IZAKAYA
A Japanese sake bar.
IZUMO TŌJI
A tōji guild originating from Shimane Prefecture.
J.A.
Japan Agriculture: farming cooperatives (also known as nōkyō).
JA-KAN
Bulk pasteurization.
JI
Roughly 21 days after tome-zoe when the bubbles dissipate.
JIZAKE
Sake produced by a small brewer with local ingredients.
JO-ON
"Room temperature" sake service temperature range (15-30°C/60-85°F).
JŌMON
A period in Japanese history from 10,000 to 900 B.C.E.
JŌSŌ
Pressing.
JOUNIN
A kurabito with little experience, but more than the chunin.
JŌZŌ ARUKŌRU
Distilled alcohol produced from any agricultural product used in all non-Junmai sake production.
JŌZŌ-YŌSUI
Water, with a proper mineral content, used for sake production.
JUKU-SEI-SHU
Sake aged outside of the brewery.
JUKUSHU
A Japanese tasting term for a sake that is aromatic and powerful.
JUNMAI
"Pure", premium sake produced with only rice, water, kōji, and yeast. No additions or jōzō alcohol allowed. No minimum polishing percentage.
JUNMAI DAIGINJŌ
Premium sake made with rice polished to 50% or less of the original grain, without the addition of alcohol.
JUNMAI GINJŌ
Premium sake made with rice polished to 60% or less of the original grain, without the addition of alcohol.
JUNSHU
A Japanese tasting term for a sake that has subdued aromatics, and is rich and powerful.
JYOH-KAN
"Warm" sake service temperature range (45-50°C/113-120°F).
KAI-IRE
Stirring of the fermentation vat.
KAKE-MAI
Steamed rice used for sake production.
KAMAKURA
A period in Japanese history from 1185 C.E. to 1333 C.E.
KAMAYA
The kurabito responsible for steaming the rice.
KAME-NO-O
An heirloom Japanese table rice.
KAN-DOUKO
A water bath used to heat a tokkuri.
KANJI
Japanese writing symbols.
KANPAI
Cheers!
KAN-DOUKO
An automated machine used to heat sake.
KAN NO MAI
A rice variety originating from the Shimane Prefecture
KAN-ZAKE
Heated sake.
KARAKUCHI
The Japanese term for dry sake.
KARASHI
A resting period.
KASHIRA
The kurabito second to the tōji, responsible for the moromi.
KASSEISHU
A traditional style of sparkling sake that is coarsely filtered, bottled unpasteurized, and released as a winter seasonal product.
KASU
The rice solids remaining after the sake has been pressed.
KASU-BUAI
The percentage of remaining solids in relation to the total amount of polished rice used for the batch.
KATAHAKU
"Single white" - a sake that is produced with brown rice for the kōji and white rice for the steamed rice.
KI-IPPON
A Junmai sake produced and bottled in the same kura (estate).
KIJŌ-SHU
A sweet sake made by adding sake to the mash in place of some water.
KI-KŌJI
Yellow kōji, Aspergillus oryzae, traditional kōji used in sake making.
KIKI-CHOKO
The traditional 180mL white porcelain semi-official tasting cup with blue circles inside the base.
KIKIZAKE
Sake tasting.
KIKUZAKE
Sake steeped with chrysanthemum blossoms consumed on September 9th for Choyo-no-sekku.
KIMOTO
A method of preparing the starter that dates back to the 1600s. Natural lactic bacteria and mixing with poles are employed in this 30 day process resulting in a gamey style of sake.
KINMAZE
Japanese table rice
KINUHIKARI
Japanese table rice
KIRARA 397
Japanese table rice
KIRE
A Japanese term describing a sake with a short, clean, crisp finish.
KIRIKAESHI
The third step of kōji production.
KŌBO
The Japanese term for yeast.
KOFUN
A period in Japanese history from 300 C.E. to 538 C.E.
KŌJI
Rice that has been inoculated with kōji-kin. Also known as kome-kōji
KŌJI-BUAI
A percentage determined by the amount of kōji used divided by the total amount of rice used.
KŌJI-KIN
The mold used to convert starch to sugar in sakemai (aspergillus oryzae).
KŌJI MURO
The room in a which the kōji is made.
KOKOSHU
The Japanese term for very old sake.
KOKU
A sake measurement equivalent to 180L.
KŌ-ŌN TŌKA MOTO
A high temperature quicker fermentation method.
KOSHIKI
A traditional rice steaming vat.
KOSHIHIKARI
Japanese table rice
KOSHI TANREI
A rice variety originating from the Niigata Prefecture
KOSHU
Aged sake.
KŌSUI
Hard water.
KUCHIKAMIZAKE
The most traditional method of sake production known as "mouth chewed sake".
KUNSHU
A Japanese tasting term for a sake that is aromatic and light.
KURA
A sake brewery, also known as shuzō.
KURA NO HANA
A rice variety originating from the Miyagi Prefecture
KURABITO
Sake brewery workers.
KURAMOTO
A sake brewery owner.
KURO-KŌJI
Black kōji, Aspergillus awamori, traditional kōji used in the production of Awamori.
KYŌKAI KŌBO
Yeasts distributed by the Brewing Society of Japan, also known as association yeasts.
KYŪBETSU-SEIDO
A sake grading system established in 1943, based on tax rates for every 180 liters of sake sold. The higher the grade, the higher the tax rate. This system was abolished in 1992.
LIMIT DEXTRINS
Branched chains of sugar molecules unbroken by enzymes that remain in the final product and give sake its unique mouthfeel.
MABOROSHI-NO-SAKE
"Phantom sake", a name some breweries give to their most exclusive sake.
MASU
A small wooden box traditionally used for measuring rice and now used for sake service (180mL).
MEIJI
A period in Japanese history from 1868 C.E. to 1912 C.E.
MEISUI
Japanese for "famous water".
MESHITAKI
The kurabito, known as the cook, often a woman, who is responsible for preparing food for the other kurabito.
MIRIN
Sweet cooking sake.
MIYAMA-NISHIKI
A rice variety originating from the Nagano Prefecture.
MIYAMIZU
"Miracle Water" - prized hard water from Nada, in Hyōgō, Japan used for sake production.
MIZORE-ZAKE
"Sleet" sake service temperature (-5°C/20°F).
MIZU
Japanese for water.
MIZU-AWA
3-4 days after tome-zoe when "froth-like" foam begins to appear.
MIZU-MOTO
Another term for Bodai-moto.
MOMO-NO-SEKKU
A seasonal festival on March 3rd with amazake or tokashu.
MORI
The fourth step in kōji production.
MOROHAKU
"Double white" - a sake that is produced with white rice for the kōji and steamed rice.
MOROMI
The main fermentation mash.
MOTO
Another term for the fermentation starter.
MOTO-KŌJI
The first addition of kōji.
MOTOMAWASHI
The kurabito responsible for the moto.
MULTIPLE PARALLEL FERMENTATION
The conversion of starch into sugar by kōji enzymes and the conversion of sugar into alcohol by yeast at the same time, in the same tank. This process is unique to sake production.
MUROKA
Sake that has not gone through carbon filtration.
MUROMACHI
A period in Japanese history from 1336 C.E. to 1573 C.E.
MUSHIMAI
The Japanese term for steaming rice.
MUSHIRO
Mats that wrap around the tank for temperature control during fermentation.
NAKA-DORI
The middle part (heart) of the sake coming off of the press (also known as naka-gumi).
NAKA-GUMI
The middle part (heart) of the sake coming off of the press (also known as naka-dori).
NAKA-KŌJI:
The third addition of kōji.
NAKA-SHIGOTO
The fifth step of kōji production.
NAKA-ZOE
The second of three additions to the fermentation batch.
NAKATE-SHINSENBON
Japanese table rice
NAMA
Unpasteurized sake.
NAMA-CHOZŌ
Sake that is not pasteurized after filtration (before storage), however is pasteurized in bulk before bottling. Also known as "fresh-stored sake".
NAMA-HINE-KA:
An out of condition unpasteurized sake due to lack of refrigeration resulting in aromas of malt and cured meat.
NAMA-ZAKE
Unpasteurized sake.
NAMA-ZUME
Sake that is pasteurized in bulk after filtration (before storage), but not before bottling. Also known as "fresh-bottled sake".
NANBU TŌJI
A tōji guild originating from Iwate Prefecture.
NANSUI
Soft water.
NARA
A period in Japanese history from 710 C.E. to 794 C.E.
NIGAMI
The Japanese term for bitterness.
NIGORI
Roughly filtered or "cloudy" sake.
NIHONBARE
Japanese table rice
NIHON-SHU
A legal Japanese term for sake.
NIHONSHU-DO
A number that indicates the sweetness of dryness of a sake, the higher, the dryer (see SMV).
NOJUN
A Japanese tasting term indicating the sake is rich, complex, and graceful.
NŌKYŌ
Japan Agriculture (JA): farming cooperatives.
NOTO TŌJI
A tōji guild originating from Ishikawa Prefecture.
NUKA
Rice particles created during polishing.
NURU-KAN
"Lukewarm" sake service temperature range (40-45°C/105-113°F).
NURU-HAZE
Uneven mold growth during kōji production.
NYŪSAN
Lactic acid.
O-CHOKO
A traditional cup used for consuming sake (small).
OCHI-AWA
Roughly 12 days after tome-zoe when the foam starts to "fall".
ODORI
"Dance"- The second day of sandan jikomi when nothing is added.
OIMIZU
The addition of water during fermentation.
O-KAN
Heated sake service.
OKE
Sake fermentation and/or storage tank.
OMACHI
An heirloom rice variety originating from the Okayama Prefecture.
OMIKI
Sacred sake.
ORI
Solids from fresh pressed sake that settle to the bottom of the tank.
ORIBIKI
The settling of sake after fermentation to allow the solids to settle.
ORIZAKE
Another name for nigori sake (cloudy sake)
OSETO
Japanese table rice
REISHU
Chilled sake service.
RENZOKU JŌMAI-KI
A modern continuous rice steaming machine.
ROKA
Filtration.
SAKA NISHIKI
A rice variety originating from the Shimane Prefecture.
SAKAGURA
Another term for a sake producer (kura)
SAKAZUKI
A ceremonial cup used for sake consumption.
SAKE
An alcoholic beverage made from rice
SAKE ZUKURI UTA
Traditional songs sung while working in the kura.
SAKEMAI
Rice used for sake production (also known as shuzō kōteki mai).
SAKE METER VALUE (SMV)
A number that indicates the sweetness of dryness of a sake, the higher, the dryer.
SAKURA
The Japanese term for cherry blossoms.
SANDAN JIKOMI
The three stage addition process used in sake making.
SEI-HAKUMAI
Polished white rice.
SEIKIKU
The production of kōji.
SEIMAI BUAI
A percentage indicating the amount of the original rice grain remaining after polishing.
SEIMAIKI
A rice milling machine.
SEISHU
A legal Japanese term for sake.
SEME
The final fraction during the pressing of sake.
SENBIN-YŌSUI
Water used for cleaning of bottles.
SENBON-NISHIKI
A rice variety originating from the Hiroshima Prefecture.
SENMAI
The Japanese term for washing rice.
SENMAI-YŌSUI
Water used for the washing of rice.
SHAKU
A sake measurement equivalent to 18mL.
SHIBORI
Pressing sake.
SHIBORITATE
Just pressed sake.
SHIBUMI
The Japanese term for astringency.
SHIKOMI-YŌSUI
Water used during fermentation.
SHIMAI-SHIGOTO
The sixth step of kōji production.
SHINPAKU
The heart of the rice grain containing the starch.
SHINRIKI
An heirloom rice variety with an unknown origination.
SHINSEKI
The Japanese term for soaking the rice.
SHINSEKI-YŌSUI
Water used for the soaking of rice.
SHINSHU
New Sake (the opposite of koshu).
SHIRINPIN
A Japanese tasting term indicating a pleasantly powerful and persistent finish.
SHIZUKU-ZAKE
Sake made by the traditional gravity or drip method of pressing.
SHŌ
A sake measurement equivalent to 1.8L.
SHOBUZAKE
Sake flavored with iris root flavored consumed on May 5th for Tango-no-sekku
SHŌCHŪ
A Japanese distilled spirit.
SHORYAKUJI TEMPLE
A Buddhist temple in Nara built in 992 and the modern birthplace of sake.
SHŌWA
A period in Japanese history from 1926 C.E. to 1989 C.E.
SHUBO
Another term for the fermentation starter.
SHIRO-KŌJI
White kōji, Aspergillus kawachi, traditional kōji used in the production of shōchū.
SHUZŌ
Another term for a brewery.
SHUZŌ KŌTEKI MAI
Sake specific rice (also known as sakemai).
SHUZŌ-YŌSUI
The Japanese term for water used for the production of sake, divided into two categories: binzume-yōsui & jōzō-yōsui.
SŌ-HAZE
A way of making kōji in which the mold covers the rice in a thick layer (full flavor).
SOBUSHU
Monks' sake.
SOKUJŌ MOTO
A modern yeast starter, created in 1911, in which lactic acid is added, creating a quicker fermentation, roughly two weeks. This is the industry standard as it results in a cleaner style of sake.
SOSHU
A Japanese tasting term for a sake that is simple and easy to drink.
SUGI
Japanese cedar.
SUGIDAMA
A ball of Japanese cedar (sugi) hung over the entrance to a brewery at the start of the brewing season.
SUJI-AWA
2-3 days after tome-zoe when "string-like" foam begins to appear.
SUROKA
Sake filtered by material other than carbon.
SUZU-HIE
"Snow" sake service temperature range (10-15°C/50-60°F).
TAISHI
The kurabito responsible for the kōji.
TAISHŌ
A period in Japanese history from 1912 C.E. to 1926 C.E.
TAJIMA TŌJI
A tōji guild originating from Hyōgō Prefecture.
TAKA-AWA
7-10 days after tome-zoe when "high foam" begins to appear.
TAMA-AWA
Roughly 14 days after tome-zoe when the foam turns into "bubbles".
TAMASAKAE
A rice variety originating from the Shiga Prefecture.
TANBA TŌJI
A tōji guild originating from Hyōgō Prefecture.
TANE-KIRI
Kōji mold seeds used to inoculate rice when creating kōji.
TANGO-NO-SEKKU
A seasonal festival on May 5th in which sake flavored with iris root, shobuzake, is consumed
TANREI-KARAKUCHI
A style of dry sake known to be light and pure with a kire finish promoted by Echigo Tojis.
TARUZAKE
Sake aged in Japanese cedar (taru) barrels.
TANSO-ROKA
Carbon filtration.
TENUGUI
Lint free cotton cloth used during kōji production.
TŌ
A sake measurement equivalent to 18L.
TOBIKIRI-KAN
"Extreme" sake service temperature range (55+°C/130+°F).
TŌBIN
18L bottle.
TŌBIN-GAKOI
The middle pressing of sake separated into 18L bottles, often used for premium or contest sake.
TŌJI
The head brewer.
TOKASHU
Peach-flavored sake.
TOKO-MOMI
The second step of kōji production.
TOKKURI
A carafe used for sake service.
TOKO
A large shallow bed used during kōji making.
TOKO-KŌJI
Bed kōji.
TOKU
"Special" - The second grade of sake-specific rice.
TOKU-JŌ
"Above Special" - The first grade of sake-specific rice.
TOKUBETSU
"Something special" - A designation for Honjozo or Junmai sake that typically indicating a lower milling percentage than required or a special sake rice has been used.
TŌKUTEI MEISHŌSHU
Special designation sake (Junmai, Honjozo, Junmai/Ginjō, and Junmai/Daiginjō).
TOME-KŌJI
This fourth addition of kōji.
TOME-ZOE
The third of three additions to the fermentation batch.
TOSHIZAKE
An herb and spiced sake consumed for the New Year.
TSUKI-HAZE
A way of making kōji in which the mold grows deeply into the center of the rice grain (delicate flavor).
UMAMI
A flavor component indicated savoriness.
UNAGIZAKE
Sake poured over grilled eel.
WARIMIZU
The addition of water after filtration to lower the alcohol by volume.
WATARIBUNE
An heirloom rice variety thought to be an adaptation of Omachi in the Shiga Prefecture.
YABUTA
A brand name of an assaku-ki sake press.
YABUTA-SHIBORI
Sake pressed with the assaku-ki sake press.
YAMADA-NISHIKI
A rice variety originating from the Hyōgō Prefecture.
YAMADAHO
A rice variety with an unknown origination
YAMAHAI
A method of preparing the starter that dates back to the 1899. A simplified version of kimoto that utilizes natural lactic bacteria but eliminates the mixing with poles, resulting in a gamey style of sake.
YAMA-OROSHI
Rice grinding with poles (used during the kimoto method).
YAMA-OROSHI HAISHI
The ceasing of rice grinding with poles (used during the yamahai method).
YAYOI
A period in Japanese history from 900 B.C.E. to 300 C.E.
YONDAN
The optional fourth addition that controls the sweetness level for non-junmai sakes.
YONGŌBIN
720mL bottle.
YUKI-HIE
"Snow" sake service temperature range (0-5°C/30-40°F).
YUKIMIZAKE
Sake poured over snowflakes and consumed whilst the snow falls.
YUME NO KAORI
A rice variety originating from the Fukushima Prefecture
ZATSUMI
A Japanese term used to describe an unbalanced sake.
ZATSUYO-YŌSUI
Water used for cleaning equipment.
ZENKOKU SHINSHU KANPYŌKAI
"New National Sake Contest" a sake tasting competition held every spring.
ZENKŌJI
A sweet sake made with 100% kōji rather than the usual 15-25%.
ZOE-KŌJI
This fourth addition of kōji.