Sake is a
Japanese beverage which is fermented from rice, a kind of grain, hence, it made Sake more of a beer than a wine. However, Sake is not carbonated, and flavor-wise is closer to wine than
beer, although it is quite unqiue on its own and so different from
wine. Sake is not a distilled beverage, and is not even remotely related to Gin,
Vodka or other spirits
There are different types of Sake based on
taste and flavor, namely:
(1)
Amakuchi - Sake which has a
sweet flavor
(2)
Futsu-shu Sake - is a normal Sake.
(3)
Genshu - is undiluted Sake. Most
Sakes are slightly diluted
(4)
Ginjo-shu - is Sake brewed with rice milled so that no more than 60% of the grain remains
(5)
Hi-ire - Pasteurization
(6)
Honjozo - Sake to which a small amount of distilled
alcohol is added
(7)
Jizake - is Sake from smaller Kura -- originally, Sake from the boonies
(8)
Junmai-shu - Sake brewed with only rice, water, and
Koji and no additives added
(9)
Karakuchi - sake which is dry in
flavor
(10)
Kasu -
The lees remaining after the sake has been pressed from the fermenting mixture
(11) Koji is the rice into which Koji-jin has been propogated
(12)
Koji-kin or Koji-kabi - it is Aspergillus Oryzae, a starch dissolving mold
Kura refers to a Sake brewery. It is also known as Sakagura
Kurabito is a Sake brewery worker.
Kuramoto is the Head of the Sake brewery
Toji is the Head brewer at a
Kura
Meigara is a brand name of Sake
Moromi refers to the fermenting mixture of rice,
water, Koji, and yeast which yields Sake
Moto is the yeast starter of a batch of Sake.
Moto is also called Shubo
Nihonshu-do is the specific gravity of a Sake. An indication of dryness or sweetness of Sake
Seimai means rice polishing or milling
Seimai-buai is the degree to which
rice has been polished before brewing
Seishu is the officiall name for Sake as far as taxes are concerned
Shochu is a traditional Japanese distilled
beverage
Shubo is the
yeast starter for a batch of
Sake
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