Glossary
Glossary酒用語集
| A | B | C | D | E | F | G | H | I |
| J | K | L | M | N | O | P | Q | R |
| S | T | U | V | W | X | Y | Z |
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Kanji, hiragana or katakana | Japanese word | Standard / other expression | Simple definition | |
|---|---|---|---|---|
| 【A】 | ↑TOP | |||
| 秋上がり | aki-agari | (good) maturation in autumn | Improvement in Sake quality through summer ageing in tanks was called "Akiagari" in olden days. "Aki (秋)" means autumn. | |
| アルコール度数 | alcohol dosu | alcohol content / alcohol percentage, ABV (Alcohol by Volume) | - | |
| 甘辛 | amakara | sweetness/dryness | - | |
| 甘味 | amami | sweetness | Sweeetness is the taste of sugars present in the sake. Most sake has a noticeable level of sugar, providing softness and sweetness. | |
| 甘臭 | ama-shu | sweet aroma | Aroma like cooked kōji | |
| アミノ酸度 | aminosan-do | amino acid content | Formol nitrogen expressed as volume (mL) of 0.1 mol/L NaOH needed for 10 mL of sake. A scale for measuring the level of umami (amino acids) in a sake. | |
| 荒走り | arabashiri | arabashiri, free run sake / first run | First obtained sake when sake is pressed. The free run liquid that comes out of a filter. | |
| あらい | arai | coarse | - | |
| アル添 | aruten | addition alcohol | The addition of high-strength distilled alcohol. | |
| 後味 | ato-aji | aftertaste, after | - | |
| 熱燗 | atsukan | warmed sake | Term used to describe sake heated to 50℃, 122℉. Literally means, "hot enough to warm body and soul". | |
| 【B】 | ↑TOP | |||
| 瓶火入れ 瓶燗 | bin-hi-ire bin-kan | bottle pasteurisation | - | |
| 菩提酛 | bodai-moto | bodai moto | A fermentation starter method that predates kimoto. | |
| 【C】 | ↑TOP | |||
| カラメル様 | caramel-yo | caramel | - | |
| 長期熟成酒 古酒 | chōki-jukusei-shu koshu | long aged sake aged sake | - | |
| 中央会 | chuōkai | JSS | The Japan Sake and Shochu Makers Association, abbreviating its full name "Nihon Shuzo Kumiai Chuokai. | |
| 【D】 | ↑TOP | |||
| 大吟醸酒 | daiginjō-shu | daiginjō (-shu) | A category of premium sake made using rice with a polishing ratio of 50% or less and the addition of a small amount of high-strength distilled alcohol. | |
| 暖気 | daki | a warmer, a hot-water keg | A bucket-like tool, tipically made of metal that can be filled with warm or cold water and submerged into a fermentation starter to control the temperature. | |
| 出麹 | dekōji | bringing out of finished koji / taking out of finished koji（from a koji room） | Sending out. The last stage in koji production. | |
| 出羽燦々 | dewa-sansan | dewa-sansan | The number 4 variety of sake-specific rice. | |
| 濁酒 | doburoku, dakushu | unfiltered sake; similar to a thick nigori | Doburoku is not legally a kind of sake because it has not been passed through a filter. | |
| 【E】 | ↑TOP | |||
| 越後 | echigo | corresponding closely to Niigata Prefecture | It gives its name to a famous toji guild. | |
| 【F】 | ↑TOP | |||
| 含み香 | fukumika | retronasal aroma, aroma in mouth | - | |
| 袋吊り酒 | fukurozuri-shu | sake made through cloth bag gravity drip process / sake dripped from hanged bags by gravity | - | |
| 槽 フネ | fune | fune, a traditional press (for sake) | The container that holds the cloth bags that are pressed during funa-shibori. | |
| 普通酒 | futsu-shu | non-premium sake, ordinary sake / regular sake, standard sake, table sake, mass-market sake, basic sake | - | |
| 腐造 | fuzō | spoilage of fermentation mash | - | |
| 【G】 | ↑TOP | |||
| 限定吸水 | gentei-kyusui | limited water absorption | - | |
| 原料米 | genryō-mai | rice (for sake making) | - | |
| 原酒 | genshu | genshu, undiluted sake | - | |
| 吟醸 | ginjō | ginjō | A category of premium sake made from rice with a polishing ratio of 60% or less and the addition of a small amount of high-strength distilled alcohol. | |
| 吟醸香 | ginjō-ka | fruity aroma, fruity flavor, ginjo-aroma / Ginjo-ka（fruit, flower, floral, blossom） | - | |
| 吟醸麹 | ginjō-kōji | kōji for ginjō making | - | |
| 吟醸酒 | ginjō-shu | ginjō (-shu) | Sake made from highly polished rice using special technique. Using a process called Ginjō-zukuri; uses rice that has less than 60% polished. | |
| 吟醸酒粕 吟醸粕 | ginjō-shu-kasu ginjō-kasu | ginjō sake cake | - | |
| 吟醸造り | ginjō-zukuri | method for making ginjō sake, ginjō making | - | |
| 合 | gō | gō | A traditional sake measurement equivalent to 180ml or 6 US fl. oz. One go refers to 180 ml (milliliters). | |
| ぐい呑 | guinomi | guinomi | Traditional sake cup (larger than an o-choko). | |
| ゴム臭 | gum-shu | rubber smell, rubbery | - | |
| 【H】 | ↑TOP | |||
| 箱 | hako | box | Medium sized trays used in the second half of koji making. | |
| 箱麹 | hako-kōji | box kōji | Kōji that was transferred to hako part way through production. | |
| 白米 | hakumai | white rice / polished rice, milled rice | - | |
| 花様 | hana-yō | floral, blossom | - | |
| 発泡清酒 発泡酒 | happō-seishu happō-shu | sparkling sake | - | |
| 初添 添仕込 添 | hatsu-zoe soe-jikomi soe | soe, first addition | First addition, when building the moromi using the "three stage addition" method. | |
| 並行複発酵 | heikō-fukuhakko | multiple parallel fermentation | Process wherein saccharification and fermentation occur simultaneously. | |
| 火入れ | hi-ire | pasteurization, heat sterilization | - | |
| 引き込み | hikikomi | bringing steamed rice into koji - making room | The first stage in koji production. | |
| 老香 | hine-ka | hine-ka, off flavor of aged sake, oxidized or stale odor | It is smilar smell to rotten cabbage, gas, or takuan, a Japanese pickele, and different from matured aroma. The aroma of an out-of-condition sake. | |
| 檜 | hinoki | hinoki cypress, Chamaecyparis obtusa | Japanese cypress or hinoki cypress, traditionally used for koji rooms. | |
| 火落ち | hi-ochi | bacterial contamination, spoilage (of sake) | A sake fault that occurs when hi-ochi bacteria spoil unpasteurised sake. | |
| 火落ち菌 | hi-ochi kin | hiochi bacteria | A strain of lactic acid bacteria that can spoil unpasteurised sake. | |
| ひやおろし | hiyaoroshi | hiyaoroshi | Hiyaoroshi is sake made in winter, matured during summer, and bottled in autumn. | |
| 本醸造酒 | honjōzō-shu | honjozo (-shu) | A category of premium sake made using rice with a polishing ratio of 70% or less and the addition of a small amount of high-strength distilled alcohol. | |
| 【I】 | ↑TOP | |||
| 一般米 | ippammai | table rice, eating rice / rice to eat, cooking rice, ordinary rice | For sake making, both cultivars of sake brewing rice and eating rice are used. Both cultivars are non-glutinous japonica rice. | |
| 一升瓶 | isshōbin | 1.8 L bottle | One sho is 1.8 L or 3.8 US pints. | |
| 居酒屋 | izakaya | japanese sake bar | - | |
| 【J】 | ↑TOP | |||
| 蛇燗 | jakan | jakan | A bulk method of pasteurising sake. | |
| 地酒 | jizake | local sake | Generally, it means sake brewed using locally grown rice and water from local sources, or made by local sake brewery. | |
| 上槽 搾り | jōsō shibori | pressing / filtration (of fermentation mash) | Pressing is a process to separate sake cake and sake. | |
| 醸造アルコール | jōzō alcohol | alcohol, brewers alcohol / neutral alcohol, pure alcohol | Alcohol produced by distilling a wash that is made by fermenting products of agricultural origin. This is used in non-junmai sakes. | |
| 蛇の目猪口 | janome-choko | a (sake) tasting cup with concentric blue circles on bottom | It helps to see color and clarity of sake. | |
| 熟成 熟成酒 | jukusei jukusei-shu | aging, maturation aged sake | - | |
| 熟成香 | jukusei-kō | matured aroma (of long-aged sake) | - | |
| 純アルコール収得量 | jun alcohol shutokuryō | volume of produced alcohol (L) from 1,000 kg of rice | ||
| 純米 | junmai | junmai, pure rice | A category of premium sake made without the use of high-strength distilled alcohol. There are no polishing ratio requirements for rice used to make junmai. | |
| 純米大吟醸 | junmai daiginjō | junmai daiginjō | A category of premium sake made using rice with a polishing ratio of 50% or less and without the use of high-strength distilled alcohol. | |
| 純米吟醸 | junmai ginjō | junmai ginjō | A category of premium sake made using rice with a polishing ratio of 60% or less and without the use of high-strength distilled alcohol. | |
| 純米酒 | jummai-shu | jummai (-shu), pure-rice sake | A sake made only from rice, rice koji and water. (without addition of brewers alcohol) | |
| 樹脂臭 | jushi-shu | plastic smell, resin | - | |
| 【K】 | ↑TOP | |||
| カビ臭 | kabi-shu | moldy smell, mould smell, TCA, mushroomy | - | |
| 鏡開き 鏡割り | kagami-biraki kagami- wari | kagamibiraki, ceremonial opening of sake cask | Kagami-biraki is a ceremony to crack open a wooden (cedar) sake cask with wooden hammers (at the beginning of a party to toast with this sake). | |
| 櫂入れ | kaiire | mixing (stirring) of fermentation mash | - | |
| 果実様 | kajitsu-yō | fruity, fruity note | - | |
| 掛米 | kake-mai | kake (rice), sake rice except for koji making | Steamed rice that is directly transferred to a fermentation vessel and not used to make kōji. | |
| 神棚 | kami-dana | small shrine | There are sake gods of sake-making in Japan, therefore this is a small shrine in each sake breweries. | |
| 紙臭 ほこり臭 土臭 | kami-shu hokori-shu tsuchi-shu | papery/dusty/earthy smell | - | |
| 燗上がり | kan-agari | enhancement of flavor by warming, improved taste by warming | ||
| 燗どうこ | kan-douko | kan-douko | A special type of waterbath used to heat sake carafes. | |
| 燗酒 | kan-zake | warmed sake | - | |
| 寒造り、寒仕込み | kan-zukuri, kan-jikomi | sake making in winter, sake making in the coldest season | Preparation which is done in a season of severe cold like from Nov. to May. | |
| （麹の）枯らし | karashi | cooling of kōji, cooling and drying of kōji | - | |
| （酒母の）枯らし | karashi | storage of a starter culture, conditioning of a starter culture | Period between completion of a starter culture and use of it | |
| （白米の）枯らし期間 | karashi-kikan | cooling period, conditioning period (after rice polishing) | Since rice grains are dried during polishing, the polished rice gains moisture to the equilibrium during this period. | |
| 活性清酒 | kassei-seishu | sparkling cloudy sake | - | |
| 粕歩合 | kasu-buai | percentage of sake cake to total rice weight | - | |
| 粕臭 | kasu-shu | sake cake smell | - | |
| 木香 | kiga | cedar like aroma, aroma of cut wood, woody | - | |
| 貴醸酒 | kijōshu | kijō-shu, aged and sweet specialty sake | Kijō-shu is a special kind of sake with sweet and rich taste and often well aged. | |
| きき猪口 | kiki-choko | kikichoko, a (sake) tasting cup | - | |
| 唎酒、利酒、きき酒 | kiki-zake | sake tasting | Total evaluating of the sake quality such as appearance, nose, palate and style. | |
| きめ | kime | texture, flavor weave | - | |
| きめの細かい | kime-no-komakai | silky, fine, creamy | - | |
| 生もと | kimoto | kimoto starter culture, kimoto / kimoto seed mash | A traditional starter culture (with (natural) lactic acid fermentation). The process of kimoto making has a step of motosuri, grinding of rice and kōji. | |
| 生もと系酒母 | kimotokei-shubo | kimoto -style starter culture, kimoto and yamahai | A traditional starter cultures (with (natural) lactic acid fermentation). | |
| 木の実様 | kinomi-yō | nutty | - | |
| 金属味 | kinzoku-mi | metallic taste | - | |
| 切り返し | kirikaeshi | kirikaeshi, re-breaking up (of koji) | After 10-12 hr of the inoculation of koji spores, the pile of koji is spread and piled up again to keep the even temperature. This step is often taken place just before transferring koji into shallow trays. | |
| 酵母 | kōbo | yeast | A microorganism which converts sugar to alcohol. It makes the aroma and flavour of sake. | |
| 酵母様 | koubo-yō | yeasty / doughy, bread dough | - | |
| 焦臭 | koge-shu | burnt | - | |
| 麹 | kōji | kōji | Koji is aspergillus oryzae propagate on steamed rice. It has a major part to convert in the starch of rice to sugar. | |
| 麹歩合 | kōji-buai | percentage of koji rice to total rice weight | - | |
| 麹菌 | kōji-kin | koji mold | Aspergillus oryzae | |
| 麹米 | kōji-mai | (white) rice for making koji, (white) rice to make koji, koji rice | - | |
| 麹室 | kōji-muro | kōji -making room, kōji room | - | |
| 穀類様 | kokurui-yō | grainy / cereal, wheaty, rice | - | |
| 米麹 | kome-kōji | (rice) koji | A kind of mold grown on rice. It is often called simply as koji in sake making. | |
| 甑 | koshiki | a traditional rice steamer, a steaming vat | - | |
| 香辛料様 | koshinryō-yō | spicy | - | |
| 口中感 | kouchu-kan | texture, mouthfeel | - | |
| 汲み掛け | kumikake | kumikake, recirculation of liquid in a starter culture, pouring (of starter liquid) / pumping over (for sake making) | Taking out and pouring of starter culture liquid during early stage of starter making to enhance the absorption of liquid by koji and steamed rice. Liquid in starter culture is full of released enzyme from Koji . Pouring this liquid to the rice enhances saccharification. | |
| 汲水歩合 | kumimizu-buai | percentage of water to total rice weight | - | |
| 蔵人 | kurabito | a sake brewery worker | - | |
| 蔵元 | kuramoto | a sake brewery, sake brewery owner, sake brewery family | - | |
| 草様・青臭 | kusa-yo, ao-shu | grassy, green / herbaceous | - | |
| 協会酵母 | Kyōkai-kōbo | Kyōkai yeast, association yeast / BSJ (Brewing Society of Japan) yeast | Sake yeast distributed by Brewing Society of Japan. | |
| 【M】 | ↑TOP | |||
| まるい | marui | mellow, rounded / well-rounded, round | - | |
| 升、枡、桝 | masu | wooden (box-shaped) sake cup | - | |
| 盛 | mori | transfer of koji into shallow trays, mounding | After first day, koji is transferred into shallow trays for the second day of the process. | |
| もろみ | moromi | fermentation mash, ferment, main fermentation / main fermentation mash, (sake) mash, main mash | A material that is alcohol fermented by mixing steamed rice, water, shubo and kōji. | |
| もろみ搾り機 圧搾機 | moromi shibori-ki assaku-ki | a filter press (for sake) | It is sometimes referred as Yabuta , a brand name. | |
| 酛摺り | moto-suri | motosuri / grinding process (of starter culture) | Grinding of rice and koji in starter culture. | |
| 蒸米 | mushimai | steamed rice | - | |
| 無ろ過（酒） | muroka(-shu) | non-charcoal fined (sake) | - | |
| （米を）蒸す | musu | steam | Rice is steamed so that the rice starch will be easily decomposed by koji enzymes. | |
| 【N】 | ↑TOP | |||
| 仲仕事 | naka-shigoto | intermediate mixing (of koji), middle-work | These operations are carried out to control the temperature, moisture and growth of koji. (=shimai-shigoto) | |
| 仲添 仲仕込 仲 | naka-zoe naka-jikomi naka | naka, second addition (day 3), middle addition | - | |
| 生貯蔵（酒） | nama-chozō(-shu) | namachozō(-shu) | A sake that has been stored without pasteurization but is pasteurized at the time of shipment. (Pasteurized only once at bottling.) | |
| 生老香 | namahine-ka | nama hine-ka, off flavor of unpasteurized sake | The aromas of an out-of-condition nama-zake. | |
| 生熟 | nama-juku | nama-juku | An unpasteurised sake that has been deliberately matured. | |
| 生酒 | nama-shu, nama-zake | nama-zake, unpasteurised sake / sake without heat sterilization | It gives the taste of new sake which has been just squeezed. | |
| 生詰（酒） | namazume(-shu) | namazume(-shu ) | A sake that has been pasteurised once before bulk storage. | |
| なめらか | nameraka | smooth / velvety, silky | - | |
| 南部 | nanbu | nanbu clan | A samurai clan that once ruled part of what is now Iwate Prefecture, and gives its name to a famous toji guild. | |
| 苦味 | nigami | bitterness | Bitterness is rarely found in sake and is generally undesirable. | |
| にごり酒 | nigori-zake | nigorizake, cloudy sake | A sake that has been roughly filtered and therefore remains cloudy. | |
| 日本酒度 | nihonshu-do | nihonshu-do, sake meter value (SMV) | An indicator of sweetness of sake. It is a specific gravity converted into sake meter scale which indicates sweet or dry. + means dry and - means sweet. A measurement of the density of sake compared with water. | |
| 日光臭 | nikkō-shu | light-struck smell | - | |
| 濃醇 | nōjun | rich and full taste, full body | - | |
| 農協 | nōkyō | Japan Agriculture, JA | A national network of local farming co-operatives. | |
| 濃淡 | nōtan | rich/light, heavy/light, full/light | - | |
| 糠 | nuka | rice bran, rice bran powder | The rice dust generated by rice polishing. | |
| 塗り破精 | nuri-haze | uneven mould growth | Uneven mould growth in kōji making. | |
| 温燗、ぬる燗 | nuru-kan | warm sake | Term used to describe sake heated to 40℃, 104°F. Literally means, "the warmth of a relaxing hot spring bath". | |
| 【O】 | ↑TOP | |||
| おちょこ、お猪口 ちょこ | o-choko choko | traditional sake cup | - | |
| 踊、踊り | odori | odori, the next day after soe, day 2 -resting day after 1st addition / rest period, resting stage | The second day of the four taken to build a main fermentation during which nothing is added to enhance the growth of yeast. | |
| 澱引き | oribiki | removal of sediment, decantation, racking | - | |
| 澱下げ | orisage | fining (clarification) of pressed sake | - | |
| 【R】 | ↑TOP | |||
| 濾過、ろ過 | roka | charcoal fining | Charcoal fining used to remove color from filtered sake. | |
| 硫化物様 | ryukabutsu-shu | sulfur smell / eggy smell | - | |
| 【S】 | ↑TOP | |||
| 酒林 杉玉 | sakabayashi sugidama | sakabayashi, sugidama, a cedar ball | A sphere-shaped ornament made with cedar leaves. | |
| 酒袋 | sakabukuro | cloth bags used at pressing stage | - | |
| 酒蔵 | sakagura | sake brewery | - | |
| 酒粕 | sake-kasu | sake kasu, (pressed) sake cake | The solid cake of rice particles left over after filtration. | |
| 酒造り唄 | sake-zukuri-uta | sake making songs, sake-brewing folksong / sake brewers work song | - | |
| 三段仕込 | sandan-shikomi sandan-jikomi | three-step preparation of fermentation mash / three-stage mashing process, mashing in three stages | To prepare the fermentation mash of sake, koji, steamed rice and water are divided into three portions and added over four days. This method is effective to prevent microbial contamination. | |
| 酸度 | san-do | acidity, titratable acidity / total acid | A scale for measuring the level of amino acid in a sake. Tartaric acid (g/100 mL) =0.075 x acidity (mL) | |
| 酸味 | sanmi | acid, sourness, acidity | Acidity gives sake its freshness. The main acids present in sake are lactic, succininc glutamic and malic. | |
| 酸臭 | san-shu | acetic smell, vinaigrette / volatile acids (VA) | - | |
| ささ濁り | sasa-nigori | sasa-nigori | A nigori with a small amount of sake lees remaining. | |
| 製麹する | seikiku-suru | make koji / propagate koji mold | - | |
| 精米 | seimai | rice polishing, rice milling | Rice polishing is a process that scrapes off the outer layer of brown rice to reduce the contents of lipid, protein, etc. | |
| 精米歩合 | seimai-buai | rice-polishing rate, rice-polishing ratio / percentage of rice polishing, degree of rice polishing | Rice-polishing rate is the weight percentage of white rice to brown rice. | |
| 清酒 （＝日本酒） | seishu （＝nihonshu） | sake / saké | One of the two official names for sake in Japanese. | |
| 清酒醸造 酒造り | seishu-jozo sake-zukuri | sake brewing, sake making | - | |
| 清酒酵母 | seishu-kobo | (sake) yeast | - | |
| 責め | seme | seme | The final filtration fraction. | |
| 洗米 | semmai | washing rice | - | |
| しぼりたて | shiboritate | freshly pressed sake, fresh sake | A just squeezed sake. | |
| 脂肪酸臭 | shibōsan-shu | fatty acid smell | ||
| 渋味 | shibumi | astringency | A Japanese word for astringency (textural dryness). This can be a pleasant grippiness when it occurs at a low level. | |
| 新酒 | shinshu | new sake, sake nouveau | An unpasteurised sake that is released in the early summer. | |
| 仕込水 | shikomi-sui | water (for sake making) | - | |
| 仕舞仕事 | shimai-shigoto | final mixing (of koji), final-work | The sixth stage in kōji production. These operations are carried out to control the temperature, moisture and growth of koji. (=naka-shigoto) | |
| 心白 | shimpaku | shimpaku, white core, opaque white center (of rice) / pearl of rice | A well-defined starch core at the centre of grains of sake-specific rice which makes easy for kōji to grow into it. It is visually appeared white. | |
| 浸漬 | shinseki | soaking | - | |
| 塩味 | shioaji, emmi | saltiness | - | |
| 雫酒 | shizuku-zake | drop sake | Sake made using the drip method of filtration. | |
| 升 | shō | traditional sake measurement | It can be equivalent to 1.8L or 3.8US pints. | |
| 焼酎 | shōchū | traditional Japanese distilled spirit | It can be made from from barley, sweet potatoes, rice, buckwheat and other ingredients. | |
| 酒母 酛 | shubo moto | starter culture, fermentation starter / seed mash, yeast starter, starter | - | |
| 独立行政法人 酒類総合研究所 | shurui-sougou-kenkyujo | NRIB | National Research Institute of Brewing | |
| 酒造 | shuzō | sake brewery, brewery, brewing | - | |
| 酒造技能者 | shuzō-ginōsha | a skilled sake brewer, a skilled sake artisan / a sake craftsperson | - | |
| 酒造好適米/ 酒米 | shuzō-kōtekimai / sakamai | sake-specific rice, sake-brewing rice/ sake rice, sake-making rice | Sake-brewing rice means rice cultivars suitable for sake making. | |
| 速醸（酒母） 速醸酛 | sokujō(-shubo) sokujō-moto | sokujō starter culture, sokujō / sokujō seed mash | A modern method to make sake starter (with addition of food grade lactic acid) | |
| 【T】 | ↑TOP | |||
| 種切り | tanekiri | inoculate kōji spores | - | |
| 種麹 もやし | tane-kōji moyashi | spores of kōji mold, kōji spores | - | |
| 淡麗、端麗 | tanrei | light and delicate taste, light body / elegant, dry, subtle, fine, very clean | - | |
| 炭酸ガス | tansan gas | CO2, gassy | (natural/artificial) carbonation | |
| 炭素濾過、炭濾過 | tanso-roka, sumi-roka | charcoal filtration | - | |
| 樽酒 | taruzake | taruzake, cask sake | Cask sake has a specific flavour of cedar and is not aimed at maturing. | |
| 杜氏 | tōji | tōji, a chief sake maker / a brew master, a master sake brewer | - | |
| 糖化酵素 | tōka-kōso | diastatic enzyme, amylases | Enzymes for saccharification, enzyme to digest starch into sugar. | |
| 徳利 | tokkuri | sake bottle, a small serving flask, a small (porcelain) carafe | According to tradditional approach, pour sake from a "tokkuri" into a small "ochoko". | |
| 床もみ | tokomomi | mixing (of kōji rice) | After inoculation of kōji spores, kōji rice is kneaded and mixed well to put kōji spores evenly onto rice. | |
| （清酒の）特殊製品 | tokushu-seihin | specialty sake | - | |
| 特定名称酒 | tokutei-meishō-shu | premium sake | Junmai daiginjō, Junmai ginjō, Junmai, Tokubetsu junmai, Daiginjō, Ginjō, Honjōzō and Tokubetsu Honjōzō. | |
| 留添 留仕込 留 | tome-zoe tome-jikomi tome | tome; third addition (day 4), final addition | - | |
| 積み替え | tsumikae | restacking of koji trays | To control koji temperatures. | |
| 【U】 | ↑TOP | |||
| うま味 | umami | umami, savory taste | Umami is a primary sensation triggered by the presence of some amino acids. | |
| 上立香 | uwadachika | orthonasal aroma, aroma in glass | - | |
| 【W】 | ↑TOP | |||
| 分け | wake | cooling down of a starter culture | - | |
| 沸き付き | wakitsuki | commencement of fermentation (of a starter culture) | - | |
| 沸き付き休み | wakitsuki-yasumi | resting period of starter culture, cease warming (since spontaneous fermentation is achieved) / break time of warming | Continuous fermenting period of a starter culture. | |
| 割水 | warimizu | water added to sake before bottling (to adjust alcohol content) | Undiluted sake contains up to 20% of alcohol and is usually diluted to 14-16 alcohol before bottling. These alcohol contents are easy to drink. | |
| 【Y】 | ↑TOP | |||
| 山廃（酒母） 山廃酛 | yamahai(-shubo) yamahai-moto | yamahai starter culture, yamahai / yamahai seed mash | A traditional sake starter. | |
| 和らぎ水 | yawaragi-mizu | water (served with sake) | Chaser; the action of gulping water from time to time while drinking sake. Let's try not to drink too much! | |
| 【Z】 | ↑TOP | |||
| ざらつく | zaratsuku | harsh / granular | - | |
| 雑味 | zatsumi | unpleasant roughness | A Japanese term for an unpleasant roughness and lack of harmony. | |
| 全国新酒鑑評会 | zenkoku-shinshu- kampyōkai | Annual Japan Sake Awards | Sake contest held by the National Research Institute of Brewing. | |
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