Japanese Sake Glossary

A glossary of Japanese sake terminology organized alphabetically. Explained in an easy-to-understand way for beginners.

A

Aged Sake (Koshu)

Sake that has been stored and matured for an extended period. Develops complex flavors and often takes on an amber color.

Alcohol Addition (Alcohol Tenka)

The addition of brewing alcohol (ethyl alcohol) to sake. Used in honjozo and ginjo sake to enhance aroma and create a clean finish.

Atsukan

Hot sake heated to 50-55°C. Provides a sharp, warming taste perfect for cold weather.

B

Brewing Society Yeast (Kyokai Kobo)

Standardized yeasts distributed by the Japan Brewing Society. Each numbered strain (6, 7, 9, etc.) produces different flavor and aroma characteristics.

C

Chilled Sake (Reishu)

Sake served at 5-10°C. Enhances delicate flavors and aromas, particularly suitable for ginjo and daiginjo styles.

D

Daiginjo

Super premium sake made from rice polished to 50% or less of its original size. Known for elegant, complex flavors and refined ginjo aroma.

Dry Sake (Karakuchi)

Sake with a positive sake meter value (SMV), indicating lower residual sugar and a crisp, clean finish.

F

Fermentation (Hakko)

The process by which yeast converts sugars into alcohol and carbon dioxide. Sake uses parallel fermentation where saccharification and alcohol fermentation occur simultaneously.

G

Ginjo

Premium sake made from rice polished to 60% or less. Characterized by fruity, floral aromas (ginjo-ka) and refined taste.

Ginjo Aroma (Ginjo-ka)

The distinctive fruity, floral fragrance characteristic of ginjo sake, often described as apple, banana, or pear-like.

Guinomi

A larger sake cup compared to ochoko, popular among serious sake drinkers for leisurely enjoyment.

H

Hiire (Pasteurization)

Heat treatment at 60-65°C to sterilize and stabilize sake. Most sake undergoes this process twice.

Hiyaoroshi

Sake brewed in spring and released in autumn after summer aging. Known for its mellow, well-rounded flavor.

Honjozo

Sake made with rice polished to 70% or less with a small amount of added brewing alcohol. Offers a light, clean taste profile.

J

Junmai

“Pure rice” sake made only from rice, water, koji, and yeast without any alcohol addition. Showcases the natural flavors of rice.

Junmai Daiginjo

The highest grade of pure rice sake, made from rice polished to 50% or less without alcohol addition.

Junmai Ginjo

Premium pure rice sake made from rice polished to 60% or less without alcohol addition.

K

Kimoto

Traditional sake mother (moto) making method that relies on natural lactic acid bacteria. Produces rich, complex flavors.

Koji

Steamed rice inoculated with koji mold (Aspergillus oryzae). Essential for converting rice starch into fermentable sugars.

Koji Mold (Koji-kin)

Aspergillus oryzae, Japan’s national mold. Breaks down rice starch into sugars, making alcohol fermentation possible.

Kuratsuki Yeast

Wild yeast naturally occurring in sake breweries, contributing to unique regional flavor characteristics.

M

Masu

Traditional wooden sake cup, typically made from cedar or cypress. Imparts subtle wood aromatics to the sake experience.

Moromi

The fermenting mash containing rice, koji, water, and yeast that eventually becomes sake.

Moto (Sake Mother)

The starter culture containing a high concentration of yeast used to begin main fermentation.

N

Nama-zake

Unpasteurized sake that hasn’t undergone hiire. Offers fresh, lively flavors but requires refrigerated storage.

Nama-chozo-shu

Sake stored unpasteurized but pasteurized once before shipping.

Nama-zume-shu

Sake pasteurized before storage but not pasteurized again before shipping.

Nihonshudo (Sake Meter Value/SMV)

Scale measuring sake’s sweetness/dryness. Positive values indicate dryness, negative values indicate sweetness.

Nurukan

Warm sake heated to 40-45°C. Brings out mellow flavors and gentle aromas.

O

Ochoko

Small traditional sake cup, perfect for appreciating aroma and controlling portion size.

Ori

Sediment consisting of yeast and rice particles that settles during fermentation. Usually removed, but sometimes left in specialty “ori-zake.”

P

Parallel Fermentation (Heiko Fukuhakko)

Unique fermentation method where saccharification and alcohol fermentation occur simultaneously in the same tank.

Polishing Ratio (Seimai-buai)

Percentage of rice remaining after polishing. Lower numbers indicate more polishing and typically higher quality sake.

R

Rice Wine

English term sometimes used for sake, though technically inaccurate as sake is brewed rather than fermented from fruit.

S

Sake Meter Value (SMV)

See Nihonshudo. Numerical scale indicating sake’s sweetness or dryness.

Sandan-jikomi (Three-Stage Brewing)

Traditional brewing method where ingredients are added in three stages: hatsuzoe, nakazoe, and tomezoe.

Shinpaku

The starchy white center of sake rice grains, essential for quality sake production.

Sweet Sake (Amakuchi)

Sake with negative sake meter value, indicating higher residual sugar and perceived sweetness.

T

Tokutei Meishoshu

“Special designation sake” - the eight premium categories of sake including junmai, honjozo, ginjo, and daiginjo types.

Tokkuri

Traditional ceramic vessel used for serving and warming sake.

Toji

Master brewer responsible for sake production, possessing extensive knowledge and experience.

U

Usunigorі

Lightly clouded sake with a small amount of rice sediment remaining, offering a creamy mouthfeel.

Y

Yamahai

Traditional brewing method that omits the labor-intensive yamakake process, resulting in rich, earthy flavors.

Yeast (Kobo)

Microorganisms that convert sugars into alcohol and produce flavor compounds. Different strains create distinct sake characteristics.

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Special Designation Sake Categories

Junmai Types

• Junmai-shu: Rice, koji, water, yeast only
• Tokubetsu Junmai: 60% polishing ratio or special production method
• Junmai Ginjo: 60% polishing ratio or less
• Junmai Daiginjo: 50% polishing ratio or less

Alcohol-Added Types

• Honjozo: 70% polishing ratio or less, alcohol added
• Tokubetsu Honjozo: 60% polishing ratio or less or special method, alcohol added
• Ginjo: 60% polishing ratio or less, alcohol added
• Daiginjo: 50% polishing ratio or less, alcohol added

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This glossary is updated regularly. For more detailed explanations of specific terms, please refer to related articles.