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GLOSSARY


Sake Glossary

JUNMAI
Pure sake that is produced solely with rice, water and koji (fermentation culture). Full-bodied and strong flavored.

TOKUBETSU (SPECIAL) JUNMAI
Rice must be milled at least 60% and/or has another special characteristic, such as the brand of rice or brewing method.

JUNMAI GINJO
Rice must be milled at least 60% Usually aromatic, fruity, refined.

JUNMAI DAI GINJO
Rice must be milled at least 50% Lighter, more fragrant and usually fruity.

NAMA
Unpasteurized

MUROKA
Un-charcoal filtered

GENSHU
Undiluted

NIGORI
Lightly filtered. Sake lees are put back into the liquid after pressing for a cloudy looking, creamy textured Sake.

KOSHU
Aged Sake Must be at least 3+ years old.

KIMOTO
A traditional brewing process, which allows the Sake to naturally develop lactic acid on its own. The brewers mix the rice with koji for hours with long wooden sticks. Since the early 1900’s, brewers have used added lactic acid instead of this labor-intensive Kimoto method. This process takes longer than the modern way, resulting in a more intense and longer lasting flavour.

YAMAHAI
Yamahai is a brewing process similar to Kimoto. The main difference, is that rice is not pulverised with a stick to encourage lactic acid. Yamahai has Koji added to dissolve the rice and is then left to sit for around 4-6 weeks. Similar to Kimoto, Yamahai has a unique taste and Umami (flavor) of natural rice.