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Sake Brewing

by:

Quammy

Sake Brewing Vocabulary (日本酒造り) — Japanese terms for traditional sake (nihonshu) brewing: ingredients, process steps, equipment, sake styles, and tasting. Covers core process vocab (kōji, moto, moromi, sandan-shikomi), pressing cuts (arabashiri, nakadori, seme), grades (junmai, ginjō, daiginjō), the koji-making lifecycle (toko → kiri-kaeshi → mori → dekōji), and pasteurization/aging terms.

29 items

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酒さけ

sake

1. alcohol; sake

★ Common

Noun

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酒
日本にほん酒しゅ

nihonshu

1. sake (rice wine); saké

★ Common

Noun

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日本酒
醸造じょうぞう

jōzō

1. brewing

★ Common

Noun

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醸造
麹こうじ

kōji

1. kōji; malted rice

★ Common

Noun

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麹
麹菌こうじきん

kōjikin

1. koji mold (Aspergillus oryzae)

Noun

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麹菌
種たね麹こうじ

tanekōji

1. fermentation starter; yeast starter

Noun

#158908
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種麹
酒母しゅぼ

shu bo

1. yeast mash; yeast starter

Noun

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酒母
速醸そくじょう

sokujō

1. fast brewing (of sake, miso, etc.)

Noun

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速醸
生きもと

kimoto

1. traditional sake yeast mash starter; oldest surviving traditional style of sake making

Noun

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生もと
山廃やまはい

yamahai

1. sake brewing using natural yeast and no mashing

Noun

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山廃

ShowingItems 1-10 of 29