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Sake Brewing

by:
Ryan
先輩

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
Items 1-10 of 29

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    日本酒

  • 酒さけ
    sake

    1. alcohol; sake

    ★ Common
    Noun
    #1529
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    酒

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    醸造

  • 麹こうじ
    kōji

    1. kōji; malted rice

    ★ Common
    Noun
    #29434
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    麹

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    麹菌

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    種麹

  • 酒母しゅぼ
    shu bo

    1. yeast mash; yeast starter

    Noun
    #179558
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    酒母

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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
    #210031
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    生もと

  • 山廃やまはい
    yamahai

    1. sake brewing using natural yeast and no mashing

    Noun
    #174863
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    山廃

Items 1-10 of 29

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