Sake knowledge

The A-B line is one of the indicators used in managing moromi (fermentation mash) in sake brewing. It is a straight-line graph showing the relationship between alcohol content (A) and Baume degree (B). Baume degree is a measure of concentration based on the specific gravity of a liquid, and it is important when evaluating how far fermentation has progressed in sake brewing. By using the A-B line, the fermentation state of the moromi can be grasped visually, which serves as a reference for appropriate management and adjustment. The slope and position of this line indicate changes in sugar content and the progress of fermentation during the fermentation process, providing information useful for quality control in sake brewing.

Absolute humidity is an indicator of the amount of water vapor contained in the air. It is expressed in grams of water vapor per given volume of dry air, usually one cubic meter. Specifically, it indicates the weight of water vapor contained in 1 m³ of dry air, and it is used to grasp the actual amount of moisture present. In sake brewing, temperature and humidity control is important in processes such as fermentation and storage, and an understanding of absolute humidity is a factor that can affect quality and flavor.

Acetic acid is an organic acid best known as the main component of table vinegar. Its chemical formula is CH3COOH, and it is produced from ethanol (ethyl alcohol) and oxygen by acetic acid bacteria. This process is related to fermentation, and it is also relevant to sake brewing. When sake is made, yeast produces alcohol, but in an environment with a high alcohol concentration, acetic acid bacteria can become active, and as a result acetic acid may be produced. Acetic acid is one of the elements that influence the flavor of sake. In moderate amounts it can add complexity to the taste, but in excess it can spoil the flavor.

Acetic acid bacteria (sakusankin) is a general term for bacteria that mainly oxidize ethyl alcohol to produce acetic acid. They are not normally involved in the sake brewing process, but they can multiply unintentionally when hygiene control during production is inadequate. When they increase, they can bring sourness and changes in flavor to the sake, which may harm its quality. For this reason, controlling acetic acid bacteria is important during brewing. While they are used in the production of vinegar and in some other fermented foods, they are considered undesirable in sake.

Acetic acid fermentation is the process in which alcohol is oxidized by acetic acid bacteria to produce acetic acid. It is essentially a reaction that converts ethanol (alcohol) into acetic acid, which is the main component of table vinegar. Acetic acid bacteria use oxygen to convert ethanol into acetic acid, and water is also produced in the process. Acetic acid fermentation can play an important role in vinegar making and in the quality control of sake. Because the presence of acetic acid affects flavor and shelf stability, care is needed during the sake brewing process.

An acid is a substance that produces hydrogen ions (H⁺) when dissolved in water. In sake, acidity plays an important role in both flavor and aroma. As a component of sake, acid contributes to a crisp aftertaste and a clean finish, and it adds body and helps balance the overall character. The acidity of sake is generally around 0.5 to 1.5. Sake with higher acidity tends to have a rich, deeply savory character, while sake with lower acidity tends to be lighter and easier to drink. During brewing, acids are produced by the action of koji and yeast, so the kind of acid a sake ends up with depends largely on the brewing method and the choice of ingredients.

Acid carboxypeptidase is a type of enzyme that breaks down proteins and peptides to produce amino acids. It functions mainly in acidic environments and plays an important role in digesting proteins in food. Enzymatic activity is also important in sake brewing, where the breakdown of rice protein produces flavor and aroma components and contributes to the quality of the sake. Acid carboxypeptidase is also an important factor in shaping the balance between sweetness and umami. To understand the character of sake, it is necessary to pay attention to the action of this enzyme.

Acid protease is a type of enzyme that breaks down proteins. It is active mainly in acidic environments, such as those containing acetic acid, and it breaks proteins down into smaller peptides, which are fragments made up of 2 to 20 amino acids linked together. However, acid protease does not produce free amino acids themselves; it mainly forms peptides. In this way, it contributes to the formation of flavor and aroma components during sake brewing and fermentation.

Acidic potassium phosphate (potassium dihydrogen phosphate) is one of the additives that plays an important role in sake brewing. It is used mainly to support fermentation, and is added to the brewing water or during the brewing process to help keep fermentation healthy. The substance promotes the activity of yeast and stabilizes the fermentation process, and is expected to improve the quality of the finished sake. Acidic potassium phosphate is often used together with other acids and nutrients, which helps establish a favorable fermentation environment and brings out better flavor and aroma.

Acidity is an indicator of the amount of acid contained in sake, and is usually expressed as a value in the range of 1.0 to 2.0. The higher the number, the stronger the sourness of the sake; the lower the number, the more subdued the sourness. Acidity is determined mainly by the concentration of organic acids such as succinic acid, malic acid, and lactic acid, and these acids have a major influence on the flavor and aroma of sake. Sake with high acidity tends to taste dry, and because sweetness is less pronounced, it is often felt to have a satisfying body. Sake with low acidity, on the other hand, gives an impression of sweetness and Tanrei (a light, clean style), with a crisp, smooth drinking quality. Many of the acids are also volatile, which makes them an important element of aroma as well. Acidity is an important component that shapes the taste of sake, and the impression this value makes on the drinker is considerable. Understanding acidity will enrich both how you choose sake and how you evaluate its flavor.

Acidulants (sanmiryo) are organic acids used in sake production to adjust flavor. They include lactic acid, succinic acid, citric acid, and malic acid. These acidulants sharpen the flavor of the sake and help create a well-balanced taste. Acidity is an important element of how sake tastes, and the blend of acidulants can influence a product's character and style. On sake labels, these acids may be listed collectively as "sanmiryo" (acidulant), though they can also be listed under their individual names.

Activated carbon (kasseitanso) is a material that plays an important role in sake brewing. It is used mainly to purify brewing water and water used for diluting sake (warimizu). Its purposes include decolorizing sake, adjusting flavor and aroma, preventing discoloration, and preventing hiochi (spoilage caused by hiochi bacteria). Also called kasseitan, this material can be classified by raw material into plant-based carbon, animal-based carbon, and petroleum-based carbon, but plant-derived carbon is mainly used in sake production. Activated carbon can also be divided by activation method into steam-activated carbon and zinc chloride-activated carbon, and both are used in sake production. In addition, activated carbon comes in two forms, powdered carbon and granular carbon, and the appropriate one is chosen according to the needs of the brewing process. Because this improves the quality and flavor of the finished sake, activated carbon is an indispensable element of sake making.

Activation energy is the energy required for a chemical reaction to proceed. In sake brewing, for example, the starch in rice must overcome a specific energy barrier when it is broken down into sugars. The energy needed to overcome this barrier is the activation energy. Enzymes lower this activation energy, helping the reaction proceed more smoothly. Enzymes play an important role in sake production by promoting fermentation, so understanding activation energy is very important in brewing technology.

Aerobic bacteria are a group of microorganisms that require oxygen, and they mainly include acetic acid bacteria and Bacillus subtilis (hay bacillus). These bacteria use oxygen to produce energy and multiply, so they are most active in environments where oxygen is present. In sake brewing, aerobic bacteria play an important role in parts of the fermentation process. Acetic acid bacteria in particular may help bring out flavors suited to rice and other raw materials. However, excessive activity by aerobic bacteria can affect the flavor of the sake, so proper management is important.

Aerobic fermentation refers to a fermentation process that requires oxygen. In this process, microorganisms use oxygen to break down organic matter, producing energy and a variety of metabolic byproducts. In sake brewing, yeast is the main agent of aerobic fermentation, producing alcohol and aroma compounds. Aerobic fermentation plays an important role particularly in short fermentation periods and when brewers wish to bring out specific flavors. On the other hand, excess oxygen hinders yeast activity, so appropriate environmental control is required.

Afterflavor refers to the aroma that remains in the mouth and nose after sake is swallowed. This aroma reflects the character of the sake and is one of the elements that let you enjoy the lingering impression of its mouthfeel and taste. It is also called "fukumika" (含み香), and the aroma perceived through the nose greatly influences the overall impression of the sake. Afterflavor varies depending on the rice variety, the brewing process, and the quality of the water used, and it is an important element in enjoying sake.

The Agricultural Products Inspection Act (Nosanbutsu Kensa Ho) is a Japanese law that establishes a national inspection system to guarantee the quality and standards of the country's agricultural products. The purpose of the law is to promote fair and smooth trade in agricultural products and to help improve their quality. It also contributes to the development of the agricultural economy and the rationalization of consumption. Based on this law, the Agricultural Products Standards Regulations (農産物規格規程) have been established, setting out specific brands and criteria. Under these regulations, items such as non-glutinous paddy-grown brown rice (suitou uruchi genmai) and brown rice for brewing (jozoyo genmai) are inspected according to the standards, with the aim of providing consumers with agricultural products of a quality they can use with confidence.

The Air Pollution Control Act (Taiki Osen Boshi Ho) is a Japanese law intended to prevent air pollution caused by soot and smoke from factories and other business sites, vehicle exhaust gases, and similar sources. It was enacted to protect air quality and safeguard the environment. Specifically, it provides for the setting and monitoring of emission standards and for measures to be taken in cases of violation, and it requires businesses and drivers to implement appropriate countermeasures. The Air Pollution Control Act plays an important role in protecting public health.

An air shooter (eashuta) is a device that uses air pressure from a blower to transport raw materials such as steamed rice and koji. It is used to improve work efficiency and plays a particular role in moving ingredients smoothly during the brewing process. Using an air shooter reduces the effort of moving materials by hand and can improve the working environment in the brewery. Because it allows ingredients to be handled cleanly, it also helps maintain quality. This makes it possible to produce higher-quality sake in the sake-making process.

Aiyama is a sake rice (sakamai) grown mainly in Hyogo Prefecture. It is a late-maturing variety that takes a long time to ripen, and it is considered difficult to cultivate. Aiyama has Yamada Nishiki and Omachi as its grandparent varieties, and it inherits characteristics of both. It is known for a full-bodied flavor and a rich aroma. Because the rice contains plenty of umami components, the sake brewed from it is rich yet leaves a clean aftertaste, resulting in a satisfying drink. It is known as a rice highly regarded by sake enthusiasts and breweries alike.

Akai sake (red sake) generally refers to sake that gets its distinctive red color from the use of red koji (beni koji) for part of the koji. Red koji is a type of rice koji fermented by the mold Aspergillus oryzae. Unlike ordinary white koji, it produces the red pigment known as Monascus pigment. Red sake is notable not only for its visual appeal but also for its deep richness and distinctive flavor, and its individual character stands out when paired with food. In Japan, a variety of red sake is made in different regions, with a diversity of flavors and aromas. Historically, it has been prized in certain regions because of its expected medicinal benefits.

Akameshi refers to a type of steamed rice and, more specifically, to a phenomenon in which the surface of the rice may take on a reddish color when polished white rice is left standing for a long time after being drained, particularly in periods of high temperature. This red coloring is caused by bacteria that have multiplied on the surface of the rice, especially bacteria of the genus Pseudomonas, and it can affect the quality and flavor of the rice. In sake brewing, the condition of the steamed rice plays an important role in preparing the moromi (fermentation mash) and in fermentation, so akameshi requires attention. Without proper management, akameshi can occur and have an adverse effect on sake brewing.

Akazake is a traditional sake produced mainly in Kumamoto Prefecture, known for its distinctive reddish-brown color. In its production, the moromi (fermentation mash) is made by a method similar to that used for seishu (standard sake), and ash is then added when fermentation finishes. This addition of ash is considered the source of akazake's characteristic color and flavor. Akazake is often drunk at New Year and other celebrations, and its flavor and color make it a favorite for special occasions. It is a uniquely Japanese alcoholic drink that brings together the rich natural environment and food culture of the Kumamoto region.

Akiagari refers to the improvement in quality of sake that was brewed in winter, matured in storage through spring and summer, and shipped in autumn. Sake shipped at this time is especially mellow, with deep aroma and flavor, and has a more satisfying body. In general, sake brewed in early spring is rested through a single summer, which protects it from deterioration caused by the summer heat and humidity, and the sake settles in step with the cooler autumn temperatures. As a result, the sake itself matures and becomes more delicious. Akiagari is also called "hiyaoroshi." The name derives from "hiya" (unheated; literally "raw," as it is) and "oroshi" (shipping). It indicates that the sake is shipped in its unheated state. Traditionally, many sakes were shipped to coincide with autumn, but today this sake is sold as a special seasonal product from late September through October. Conversely, when the quality of sake declines in autumn, it is sometimes called "akiochi." This expression helps make the assessment of autumn sake quality clearer.

Alcohol is a type of organic compound characterized by the presence of a hydroxyl group (-OH) in its molecule. Alcohols with one hydroxyl group are generally called monohydric alcohols, those with two are called dihydric alcohols, and those with three are called trihydric alcohols. Sake contains mainly ethyl alcohol, a monohydric alcohol, which is the principal component of sake and contributes greatly to its flavor and alcohol content. Other monohydric alcohols, such as propyl alcohol, isobutyl alcohol, isoamyl alcohol, and phenethyl alcohol, are also present in sake in trace amounts and help shape its aroma and taste. Sake also contains glycerin, a trihydric alcohol, which helps contribute smoothness and sweetness. In this way, alcohol plays an important role in the flavor and texture of sake.

Alcohol addition refers to a production method in which alcohol is added to the fermentation mash (moromi) before pressing (joso). Against the backdrop of a shortage of raw rice linked to the Second World War, this technique has been permitted since the 1943 (Showa 18) brewing year. It was first introduced as a way to make up for the lack of rice, but today it is used to give sake a lighter aroma and flavor and to reduce production costs. Alcohol addition allows brewers to adjust the balance of flavor and drinkability, and it has given rise to sake in a wide range of styles.

Alcohol content (arukoru dosu) refers to the proportion of ethyl alcohol, by volume, contained in an alcoholic beverage. It is generally used as an indicator of how concentrated the alcohol in a drink is, and is expressed in degrees. For sake, the most common alcohol content is around 15 percent, but there are also lower-alcohol sakes (15 percent or less) and higher-strength genshu (undiluted sake) at 18 to 20 percent. Alcohol content greatly affects the quality and flavor of sake and is one of the important factors in sake brewing. The usual method of measuring it is to distill the sake by a specific process, add water to bring it back to its original volume, and then measure at 15 degrees. In this way, alcohol content can be considered a basic indicator for understanding the character of sake.

Alcohol dehydrogenase (alcohol dehydrogenase, ADH) is a type of enzyme that catalyzes the oxidation-reduction reaction between alcohols and aldehydes. The enzyme plays an important role in yeast cells, where it is involved in the process of converting acetaldehyde into ethyl alcohol (ethanol). This reaction is important in the brewing of many alcoholic beverages, including sake, and affects both the production of alcohol and the quality of the finished product. The action of alcohol dehydrogenase improves fermentation efficiency and also contributes to the formation of the flavor and aroma of the sake.

The alcohol usage limit quantity (arukoru shiyo gendo suryo) is a standard that sets the maximum amount of raw-material alcohol that may be used when making sake (seishu) in Japan. Under this standard, the limit set for each brewery site allows up to 280 liters of raw-material alcohol (converted to 100% alcohol by volume) to be used for every 1,000 kg of polished rice used in production within the brewing year. This restriction is important for maintaining the quality of sake and also helps to promote lawful production methods. As a result, high-quality sake is provided to consumers.

Alcohol yield ratio (arukoru shutoku buai) is an indicator of the proportion of pure alcohol contained in the sake produced from a given amount of raw material, mainly polished rice. Specifically, it expresses the number of liters of pure alcohol obtained when 100 kg of polished rice is used, and it forms one component of the sake conversion rate (shuka-ritsu). This indicator helps evaluate brewing efficiency and is important data for quality control in sake making and for understanding how efficiently raw materials are used. The higher the alcohol yield ratio, the more pure alcohol can be obtained from the raw materials, so it can be said to reflect the results of the brewing technique and the fermentation process.

Alcohol-added sake (arukoru tenka seishu) refers to sake made by adding alcohol to the moromi (fermentation mash) before pressing. The practice was permitted from the 1943 (Showa 18) brewing year in response to the shortage of rice for brewing after World War II. Today, alcohol is added mainly to make the aroma and flavor of the sake lighter and to reduce production costs. This process allows a wider range of flavor profiles, resulting in sake that many consumers can enjoy.

Alcohol-tolerant yeast is a type of yeast that survives and continues fermenting even at high alcohol concentrations. Ordinary yeast dies off as the alcohol concentration rises, but alcohol-tolerant yeast remains active even in the final stage of the moromi (fermentation mash) and can ultimately ferment up to an alcohol content of around 20%. For example, the alcohol-tolerant yeast derived from Kyokai No. 7 is known as Kyokai No. 11. It has particularly strong alcohol tolerance and is used in the production of a variety of high-alcohol sake. This characteristic of the yeast gives rise to distinctive sake with rich flavor and high alcohol content.

Alcoholic fermentation is a process in which yeast or bacteria break down sugars in an oxygen-free environment to produce energy. In this process, glucose (C6H12O6) is used as the main substrate, and ethyl alcohol (the principal alcohol component) and carbon dioxide are ultimately produced. In sake brewing, yeast ferments the sugars derived from rice, forming alcohol along with flavorful compounds. In this way, alcoholic fermentation is an important step that shapes the flavor and aroma of sake.

Aldehyde odor (arudehito-shu) is an aroma that arises mainly during sake production, particularly when fermentation of the moromi (fermentation mash) is active. It is caused by acetaldehyde and is often noticed after pressing (joso). Aldehyde odor is characterized by a fragrance resembling wood, and this similar scent is sometimes called a "wood-like odor" (mokkoyo-shu). When the aroma is strong, it can affect the quality of the sake, so care is needed.

Alpha conversion (α化, arufaka), also known as gelatinization, is the chemical change that occurs when raw starch in rice (mainly β-starch) is heated with water. In this process, the starch swells and becomes paste-like, which makes it easier for enzymes, particularly amylase, to break it down. Alpha conversion is a very important step in sake brewing: it allows sugars to be produced, and these sugars support fermentation by yeast. Because the rice starch processed in this way forms the basis of sake's flavor and alcohol, brewers need to manage this stage carefully.

Alpha-amylase is a type of enzyme that hydrolyzes starch, and it plays an important role mainly in the sake brewing process. This enzyme liquefies starch and breaks it down into relatively large units such as dextrins. In sake production, alpha-amylase helps convert starch into sugars, which makes it easier for yeast to ferment and leads to the production of alcohol and aroma compounds. Alpha-amylase is also contained in koji, and because it breaks down the starch in rice efficiently, it has a significant influence on the flavor and quality of the sake. Bringing out the full activity of alpha-amylase through precise temperature control and appropriate timing is key to producing good-quality sake.

Alpha-ized rice (alpha-kome, α化米) is rice whose starch has been gelatinized (alpha-ized), meaning the starch has been changed by heating, and which has then been dehydrated and dried. Because of this process, the starch does not revert to beta (β) starch, so the rice can be used as is at the time of brewing. In sake brewing, alpha-ized rice is said to support the activity of yeast and promote fermentation. This allows the yeast to convert sugars into alcohol efficiently, resulting in sake with a rich aroma and flavor.

Alpha-starch (α-starch) is a type of starch found mainly in rice and other grains. During saccharification, it is broken down by enzymes and becomes an important raw material for producing alcohol through fermentation. In sake brewing, the starch in rice is converted to its alpha form (known as alpha-ization, or α化) by enzymes, and this forms the basis from which fermentation creates sake's aroma and flavor. This change in alpha-starch is an important step in sake making.

The alternative hypothesis is a concept used in statistical hypothesis testing. It is the hypothesis put forward in opposition to the null hypothesis. Whereas the null hypothesis states that there is "no effect" or "no difference," the alternative hypothesis asserts that there is "an effect" or "a difference." If the test leads to rejection of the null hypothesis, the alternative hypothesis is supported. This process is an important step in reaching conclusions in scientific data analysis, experiments, and similar work.

Amakarado is an indicator of the balance between sweetness and dryness in the flavor of sake. Specifically, it is calculated from the glucose concentration and acidity of the sake, and the amakarado value helps in understanding a sake's flavor profile. In practice, amakarado is expressed as a number and rated on a scale from -3 to +3. For example, -3 means very dry, 0 means neither dry nor sweet, and +3 means very sweet: the higher the number, the sweeter the sake, and the lower the number, the drier. In this way, amakarado is an important element for grasping the basic flavor of sake, and it allows drinkers to choose according to their own preferences.

Amakuchi (sweet) refers to a style of sake with a noticeable sweetness. It is generally said that sake begins to taste sweet when it contains 3% or more sugar, and in terms of sake meter value (SMV) it is expressed as a negative number. However, the sweetness of sake is influenced not only by the amount of sugar but also by the interaction of many components, such as amino acids and acids. In particular, when acidity is low, the sweetness can stand out more. Taking the overall balance of flavor into account is the key to understanding sweet sake.

Amano Sake (also read Amano-zake) is a type of sake once brewed at Tennozan Kongoji Temple (天王山金剛寺) in Kawachinagano, Osaka Prefecture. Its origins go back to before the 15th century. Amano Sake is known for its distinctive two-stage brewing method (two-step mash addition), described as a way of promoting fermentation by using yeast at different temperatures. It is also notable for not undergoing the wood-ash treatment that was common brewing practice at the time, which is said to have given it a pure, clean taste. Widely known as a famous sake, it is said to have been enjoyed by the Sengoku-period warlord Hashiba Hideyoshi, and its history and tradition continue to be passed down today.

Amazake is a drink made by saccharifying rice with rice koji. It can also be made by dissolving sake lees (sake kasu) in water and adding sugar. The former is not fermented and therefore contains no alcohol, while the latter is characterized by containing alcohol. Historically, amazake has been enjoyed as a winter drink since the Heian period, but from the Edo period onward, attention turned to its effect in preventing summer fatigue, and it became a familiar summer drink. Documents from the late Edo period also record that merchants selling amazake appeared when summer arrived. In addition, amazake is rich in glucose, amino acids, and other components produced by the action of koji, making it an excellent source of nutrition, and in recent years it has gained a stronger reputation as a health drink.

Amazake yodan (literally "amazake fourth stage") is a method used in making amazake, in which the preparation uses rice koji, steamed rice, and hot water. In this method, the enzymes in the rice koji first act at a temperature of around 55°C, promoting saccharification, the process by which rice starch is converted into sugar. The sweet liquid obtained through this saccharification is then added to a large fermentation vessel called an oyaoke (parent tub). The result is a richer, more flavorful amazake. This technique is widely used as an important means of adjusting the flavor and sweetness of amazake.

Amino acids are compounds that contain an amino group (–NH2) and a carboxyl group (–COOH), and they are one of the main building blocks of proteins. In sake, amino acids are an important element of taste, contributing in particular to sweetness, umami, acidity, and bitterness. Seishu (refined sake) contains about 19 types of amino acids, and their quantity greatly influences the flavor and body of the sake. Specifically, a sake with a high amino acid level has a rich, full-bodied taste, but an excess of amino acids can also introduce off-flavors. A sake with a low amino acid level, on the other hand, is characterized by a clean, light (tanrei) taste. Amino acids also tend to affect aging: the more amino acids a sake contains, the more readily it tends to mature. The amino acid level is an indicator of the richness and complexity of a sake's flavor, and it is generally around 1.3 to 1.7. The figure is measured by taking 10 ml of sake and using the formol titration method. Because amino acids form the basis of sake's umami, the general understanding is that a high amino acid level produces a rich sake with plenty of umami, while a low level produces a light sake with a clean taste.

The amino-carbonyl reaction is a chemical process in which amino groups and carbonyl groups react with each other. This reaction plays an important role, particularly during the aging of sake. As sake ages, amino acids react with glucose, driving the Maillard reaction. As a result, the color of the sake deepens and a variety of aromas and flavors develop. The amino-carbonyl reaction also adds complexity and depth to the flavor of sake and contributes to improving its quality.

Ammonia is a compound with the chemical formula NH3 and is one of the important indicators when assessing brewing water. If the ammonia concentration in water exceeds 0.1 ppm, contamination by sewage is suspected, and the water is considered unsuitable for brewing. In the sake-making process, ammonia water may be used in the deacidification of sake, and quality control of it is extremely important. In brewing, proper management of ammonia has a significant influence on the balance of flavor and aroma.

Ampoule shikomi is a brewing method in sake production that uses Kyokai yeast (cultured yeast) supplied in an ampoule in place of a conventional shubo (yeast starter). In this method, on the day before the first addition (hatsuzoe), part of the koji for the additions is combined with water to make a koji-water mixture (mizu-koji), and the yeast is multiplied in it at a temperature of about 35°C. Hatsuzoe is carried out the following day, and the brewing then proceeds by the usual methods. The main feature of ampoule shikomi is that it omits the conventional shubo-making process, which saves time and improves efficiency. This promotes stable fermentation and makes it possible to produce high-quality sake.

Amylase is an enzyme that mainly hydrolyzes starch, and it plays an important role in sake brewing. By breaking starch down into sugars, it creates the foundation on which yeast ferments those sugars to produce alcohol. There are two types of amylase: the liquefying type (alpha-amylase) and the saccharifying type (glucoamylase). Liquefying amylase breaks starch down into medium-sized sugars such as dextrin, while saccharifying amylase breaks it down further into smaller glucose units. Both processes directly affect the flavor and alcohol content of sake and are factors that determine the quality of the brew.

Amylopectin is a high-molecular-weight compound with a branched structure of glucose units, found mainly in plant starch. Starch consists of two components, amylopectin and amylose, and plays an important role in sake brewing. In non-glutinous rice (uruchimai), about 80% of the starch is amylopectin, while in glutinous rice (mochimai), all of the starch is amylopectin. Rice with a high amylopectin content saccharifies readily and is regarded as an important factor in the fermentation process of sake. It influences the sweetness and texture of the sake and helps balance its flavor.

Amylose is a high-molecular-weight compound made up of glucose units linked in a straight chain, and it is one of the main components of starch. The starch in Japanese non-glutinous rice (uruchimai) contains roughly 20% amylose. Amylose does not dissolve easily in water and has a relatively high gelatinization temperature. In sake brewing, the amylose content of the rice affects the quality and flavor of the sake. Together with amylopectin, it is an important constituent of starch, and in sake brewing in particular, the ratio between the two has a major influence on the texture and mouthfeel of the sake.

Anaerobic bacteria are microorganisms that can grow regardless of whether oxygen is present. They include facultative anaerobes, which can also grow in oxygen-containing environments, and obligate anaerobes, which do not grow when oxygen is present. Typical examples of facultative anaerobes are lactic acid bacteria and Escherichia coli, which are also involved in the sake fermentation process. Obligate anaerobes, on the other hand, include acetone-butanol bacteria and Clostridium botulinum, and Clostridium botulinum in particular plays an important role in food safety. In sake production, it is important to understand the characteristics of these bacteria, as they are one of the factors that affect fermentation management.

Anaerobic fermentation is a fermentation process that takes place in an environment that does not require oxygen. It is the process yeast mainly uses to produce alcohol, and lactic acid fermentation by lactic acid bacteria is also included. In sake brewing, anaerobic fermentation plays an important role, and the absence of oxygen is the preferable condition for making sake. This allows brewing yeast to work actively while preventing the growth of unwanted microbes.

Anka (行火, also given as gyoka) is a temperature-control method used in sake brewing. A heat source such as an electric heater is placed beneath the shubo (yeast starter) tank to raise the temperature inside the tank directly. It replaces the traditional method that uses a warming barrel (dakitaru), and its defining feature is more efficient temperature control. The anka method promotes fermentation of the shubo, for which temperature control is critical, and has become an indispensable technique for producing sake of stable quality. In particular, maintaining an appropriate temperature during shubo fermentation has a major influence on the final flavor and aroma of the sake.

The Annual Japan Sake Awards is a sake competition organized by the National Research Institute of Brewing (an independent administrative institution) and held every year with the aim of improving the quality of new sake. Since the first competition in 1911, it has built a history of more than 100 years and is regarded as one of the most prestigious events in the sake industry. The competition evaluates new sake brewed in that year, and sake submitted from all over Japan is judged rigorously. Entries of particular merit are recognized as "prize-winning sake" (nyusho-shu), and from among these, sake of outstanding quality is selected as "gold prize sake" (kinsho-shu). Prize-winning and gold prize sake may carry a label on the product indicating the award, which serves as a mark of trust for consumers. The competition is a place where breweries compete in their skill and quality, and at the same time a historic platform that contributes to the brewing of excellent sake. In particular, yeast obtained from breweries that achieved outstanding results spread as Kyokai yeast (association yeast), contributing greatly to the development of Ginjo sake. At this event, held every year from April to May, many breweries take part, reflecting their dedication to quality.

Apparent rice polishing ratio (mikake seimai buai) is an indicator of how much the rice used to make sake has been polished. Specifically, it is the weight of the polished white rice divided by the weight of the brown rice before polishing, multiplied by 100 and expressed as a percentage. This figure shows how removing the outer parts of the rice grain, that is, the bran and the skin, affects the flavor and aroma of the sake in brewing. The apparent rice polishing ratio is used to understand the quality and characteristics of the finished sake. Also called the true rice polishing ratio (shin seimai buai), this value is an important factor when choosing a sake style.

The approval criteria for sake production methods (seishu no seizo hoho no shonin kijun) are rules that set out the conditions and standards that must be met when producing sake in Japan. They contain detailed provisions in particular for alcohol-added sake and zoshu (sake produced with increased volume). These include the maximum amount of alcohol that may be used, the proportion of polished white rice used when producing zoshu (the so-called zojo ratio, or volume-increase ratio), and limits on ingredients other than rice and the amounts in which they may be used. When producing sake, a brewer must follow these criteria and obtain approval in advance from the director of the competent tax office. Because approval is granted only when the appropriate conditions are met, producers must comply with the criteria.

The approval standards (shonin kijun) are rules that apply to the production of sake with added alcohol (futsu jozoshu, or regular brewed sake) and zojoshu (sake with increased volume through additions). To produce sake under these standards, a brewer must first obtain approval from the head of the competent tax office. The standards set limits on the amount of alcohol that may be used, on the proportion of polished rice used as a raw material in zojoshu (the volume-increase ratio), and on the types and amounts of ingredients other than rice. By requiring compliance with these standards, the system aims to ensure the quality and safety of the sake produced and to ensure that taxation is applied appropriately. Once approval is granted, a brewer can legally produce sake within the specified conditions.

Arabashiri is the first sake to emerge when sake moromi (fermentation mash) is pressed. At this stage, white, cloudy sake flows out and carries the early components of the sake. In traditional sake brewing, arabashiri is obtained by packing the moromi into sake bags, lining and stacking them in a fune (pressing vat), and letting their own weight press the sake out naturally. This process includes placing a frame (kasawaku) on top of the bags and then adding weights. The sake that comes out naturally over about three hours is arabashiri. In the following step, called oshibune, a little more pressure is applied to press out more sake. Because a more refined sake is obtained after arabashiri, it is an important step in sake brewing.

Aragai is one of the important operations performed in the sake brewing process after the yeast and moromi (fermentation mash) have begun to ferment. After several hours, the steamed rice and koji, having absorbed water, may rise into a mound within the fermenting moromi. In this state, the work of stirring with a paddle called a kai, in order to mix the solid and liquid parts evenly, is aragai. This operation is an essential step for promoting fermentation and adjusting the quality of the sake.

"Arai" (rough) is a term used to describe the character of a sake, mainly the sharpness or roughness felt when the sake is taken into the mouth. It is often used when the umami of the rice comes to the fore while the alcohol is also strongly perceived. Arai sake is generally found in sake that has not yet fully matured in fermentation or ripened, or in sake with a high rice polishing ratio. However, the expression is not necessarily negative, and it can also be used to appreciate a sake's youthfulness and strength.

Archimedes' principle is a law of physics that explains how objects behave when they float in a liquid. According to this principle, an object immersed in a liquid experiences a buoyant force equal to the weight of the liquid it displaces. The principle is also applied to measuring the specific gravity, sake meter value (SMV), and alcohol content of sake. Specifically, the specific gravity of sake is determined from the density of the liquid being measured, and the result helps in understanding the characteristics of the sake. Archimedes' principle plays an important role in evaluating the quality of sake.

Aruten-shu (アル添酒) refers to sake made with added brewer's alcohol (jozo alcohol). Sake is normally fermented from rice, water, yeast, and koji, but in aruten-shu brewer's alcohol is added during the process to adjust flavor and aroma or to reduce costs. Under Japanese law, the amount of alcohol that may be added is limited, and brewing is carried out within those limits. As a result, aruten-shu is often relatively light and easy to drink.

Ash content (kaibun) refers to the inorganic matter that remains after a substance has been completely burned. In sake production, the ash that results when rice is heated or incinerated is considered to play an important role. This ash content is regarded as a factor that influences the mineral components contained in spirits and alcohol, as well as the final flavor. The amount of ash is also related to the quality of the rice, the rice polishing ratio, and the brewing process, making it one of the important indicators that shape the character of sake.

An assakuki (sake press) is a machine used in sake production to press the moromi (fermentation mash) and extract the sake. Two types are generally found: the traditional press known as the fune, and the automatic moromi press known as the Yabuta type. The traditional fune pressed the moromi using gravity and pressure, but automatic presses are now the mainstream, allowing efficient and uniform pressing. Because an automatic press can adjust the pressure applied to the moromi precisely, it can produce high-quality sake consistently.

An atom is a basic particle of matter, and all matter is made up of atoms. Atoms in turn combine to form molecules, which determine the characteristics of various compounds and substances. An atom consists of a nucleus at its center and electrons surrounding it, and the nucleus is made up of protons and neutrons. In the sake brewing process as well, chemical reactions at the atomic level are important. The interaction of components such as rice, water, and yeast gives rise to sake's distinctive flavors and aromas.

Atomic weight (atomic mass) is a value that expresses the relative mass of the atoms of an element. It is normally defined by setting the atomic weight of a carbon atom to 12. Because this comparison allows the mass of atoms of other elements to be expressed in relative terms, it is an important measure for understanding chemical reactions and the composition of substances. Atomic weight is calculated by taking into account the natural abundance of each element's isotopes, so each element has its own distinct value.

Atsubuta (厚蓋) refers to a condition in the fermentation of sake moromi (fermentation mash) in which a thick layer of rice grains floats on the surface of the mash. It appears as saccharification and fermentation progress, particularly when yeast activity is at its peak. Atsubuta is often compared with other foam stages (such as bozu, chirimen awa, and iibuta), and it is important as a way of observing how the shape and appearance of the foam change as fermentation advances. It is also regarded as one indicator of the health of the moromi, and brewers watch it especially closely during sake making.

Atsukan (あつ燗) is one of the temperature ranges used when warming sake. It refers to warmed sake (kan) typically served at around 50°C. At this temperature, the aroma and flavor of the sake stand out, and it is especially popular as a warming drink in the cold season. Serving sake as atsukan can increase its mellowness and umami, and make it feel smoother on the palate. Depending on the sake, atsukan can emphasize its inherent character or add further depth. Temperature control is very important: if the sake is too hot, its aroma and flavor can be lost, so it is important to enjoy it at a suitable temperature.

Attack (atakku) refers to the first taste and mouthfeel a person notices when sake is taken into the mouth. The impression at this stage is an important element in describing a sake's texture and how it feels on the palate. Attack matters when evaluating the flavor of sake, as it shows how sweetness, acidity, and bitterness are perceived at the outset. Attack ranges from soft to firm, and this helps bring out a sake's individual character and style.

Awa sake is a type of sake that contains carbon dioxide produced by natural fermentation during brewing, and it is classified in particular as junmai sake. Its defining requirements are an alcohol content of at least 10% and a gas pressure of at least 0.35 MPa. Awa sake that meets these conditions has a distinctive light effervescence and a fresh mouthfeel, offering a new way to enjoy sake. Its refreshing quality complements food, so it can be enjoyed with a wide variety of dishes.

Awagasa is a frame placed on a tank during sake brewing, when the shubo (yeast starter) or moromi (fermentation mash) reaches a high-foam state, to keep the foam from overflowing. It is used especially when fermentation is most active, preventing foam from spilling out while supporting the progress of fermentation. By keeping conditions inside the tank stable, awagasa is one of the important tools for improving the efficiency of sake brewing.

An awakeshiki (泡消機) is a device used in sake brewing to suppress the foam that forms on the moromi (fermentation mash) and shubo (yeast starter) when foaming is at its peak. Excessive foam produced during fermentation can interfere with the work and affect quality. The awakeshiki uses several rotating metal rods to break down the foam effectively, helping fermentation proceed smoothly. By keeping the foam properly under control, the device is expected to help maintain stable sake quality and good flavor.

Awamori is a traditional distilled spirit native to the Ryukyu Islands, centered on Okinawa Prefecture. It is made mainly from broken rice imported from Thailand, using a barley koji made with awamori koji mold (a type of Aspergillus oryzae). In the production process, no kakemai (the additional steamed rice normally added to the mash) is used; saccharification is carried out with koji alone, and the mash is then fermented. The fermented mash is distilled in a single-distillation pot still, which gives awamori a very rich and distinctive flavor. Because of its unique production method and flavor, awamori can be enjoyed in many different ways and pairs with a wide range of dishes, and it is deeply rooted in Okinawan culture. Its alcohol content is generally high, and it offers a rich variety of aromas and tastes.

Awanashi yeast (non-foaming yeast) is a type of yeast that does not form foam during fermentation in the moromi (fermentation mash) or shubo (yeast starter) of sake. It is known mainly as a mutant strain of Kyokai yeast, and Kyokai No. 601, No. 701, No. 901, and No. 1001 fall into this category. They derive from the parent strains Kyokai No. 6, No. 7, No. 9, and No. 10 respectively, and are known for producing little foam. Because of this characteristic, sake made with awanashi yeast can be enjoyed for its cleaner, crisper taste. Awanashi yeast is also valued in sake production because it is easier to handle at the pressing stage (joso) and easier to manage during fermentation.

β-Alanine medium is a type of culture medium used in sake production to test the purity of a specific yeast. It takes advantage of the characteristic that Kyokai No. 7, a sake yeast, cannot grow at 35°C. Other sake yeasts grow at this temperature, but only Kyokai No. 7 does not, so this medium can be used to confirm the yeast's purity. The method plays an important role in quality control in sake brewing.

The B curve is a curve plotted with the days after tome (the final addition of ingredients to the mash) on the horizontal axis and the BMD value (Biomass Density) on the vertical axis. It is used to manage sake moromi (fermentation mash), and it shows visually how the yeast grows and behaves during fermentation. Analyzing the B curve gives an important indicator for maintaining a suitable fermentation environment and improving the quality of the sake. This management makes it possible to follow the progress of fermentation and to adjust the temperature and the mash itself at the best time.

Bacillus subtilis (kosokin, 枯草菌) is a type of bacterium found widely in soil and on the surface of plants, and is characterized by secreting high levels of α-amylase. During koji making in sake production, when Bacillus subtilis multiplies on the surface of the koji, the result is a condition called suberi koji (also known as nururi koji, or "slippery" koji). This suberi koji plays an important role in efficiently saccharifying the starch in the rice. Bacillus subtilis is also known as a type of natto bacterium and is sometimes used in the production of fermented foods. However, if Bacillus subtilis multiplies too much, it can affect flavor and aroma, so careful management of koji making is important.

Bacteria are single-celled microorganisms, extremely small living organisms that can be observed under a microscope. They multiply mainly by cell division and live widely in a variety of environments. In sake production, bacteria are a factor that can influence fermentation. In particular, certain bacteria can help form desirable flavors during the brewing process and improve the quality of the sake. However, if undesirable bacteria proliferate, they may spoil the flavor or lower the quality, so managing bacteria is important in brewing.

Bacterial acidity (saikin sando) is an indicator that measures the level of contamination by acid-producing bacteria during the sake brewing process. Samples are taken from materials such as water, koji, shubo (yeast starter), and moromi (fermentation mash), and are cultured under specific conditions to encourage the growth of acid-producing bacteria. The cultured liquid is then titrated with a one-tenth dilution of sodium hydroxide solution, and the bacterial acidity is calculated from the amount required for the titration. In general, a bacterial acidity of 1 ml or less for brewing water, koji, shubo, and moromi is considered normal, while a value of 2 ml or more suggests possible contamination by acid-producing bacteria. Managing this indicator is important for maintaining the quality of sake and for producing safe, delicious sake.

Bactericides (sakkinzai) are chemical agents that play an important role in sake production. They are used mainly to suppress the growth of microorganisms and to preserve quality. Typical bactericides used in sake brewing include hydrogen peroxide, invert soap, sodium hypochlorite, iodine agents, and formalin. Each of these agents has different properties and is chosen according to the specific purpose. In sake brewing, using bactericides appropriately minimizes the influence of unwanted microbes during production, making it possible to produce clean, delicious sake.

Term: Baichi (培地) Baichi, or culture medium, refers to a liquid or solid substance used to cultivate microorganisms. It is also called a "culture base" (培養基, baiyoki), and it provides the nutrients and environment that microorganisms need to grow. In general, a liquid medium is called a "liquid medium" (液体培地, ekitai baichi) and a solid medium a "solid medium" (固体培地, kotai baichi). The components of a medium vary depending on the type of microorganism and the purpose, but they include carbon sources, nitrogen sources, vitamins, minerals and the like, which promote the healthy growth of microorganisms. In this way, culture media play a very important role in microbiological research and in the production of fermented foods.

Baijiu (白酒) is a distilled liquor produced in China, made mainly from grains. It is made with a special koji called mochi-koji (餅麹); after fermentation the mash is distilled, resulting in a spirit with a high alcohol content. Baijiu is known for its wide variety of flavors and aromas, and styles differ from region to region. Representative brands include Maotai (茅台酒) and Baiganr (白乾児), each with its own production methods and characteristics. Baijiu holds an important place in Chinese culture and is often served at festivals and banquets.

Baisho-zukuri (焙炒造り) is a technique in which rice is briefly exposed to high-temperature hot air, being heated at around 290°C for about 45 seconds. This treatment helps keep the amino acids and fat in the rice to a minimum, making it possible to produce sake with a Tanrei (light and smooth) character and a crisp, clean taste. Baisho-zukuri is attracting attention as part of modern production technology, and it is used in particular by breweries seeking a sake profile with a clean, sharp drinking character. It is one of the important techniques that broaden the diversity of sake.

Bakahaze (also given in the source as "bakahasei") is a term for excessive activity that occurs during the sake brewing process, described here as excessive yeast activity. It can arise especially when damp koji with a high moisture content (shike koji) is used. The koji enzymes become overly active, and normal fermentation can be disrupted. In this state, both "haze-mawari" and "haze-komi" (the two patterns of koji mold growth) progress excessively, resulting in the phenomenon called bakahaze. The balance of aroma and flavor is lost, which can adversely affect the quality of the sake, so care is needed.

Bara koji (バラ麹) is a type of rice koji with a loose, granular form in which the grains are separate from one another. In sake brewing, koji plays an important role in promoting saccharification. Bara koji is generally formed during production by steaming the rice and then evenly dusting it with koji mold. Because it has a fine, granular form, saccharification proceeds evenly. This form is designed so that the enzymes in the koji can break down the rice starch efficiently, allowing smoother fermentation. Using bara koji may also enrich the aroma and flavor of the sake. In sake production, bara koji is regarded as an important element for bringing out a distinctive character.

Term: Base (塩基, enki) A base is a substance that releases hydroxide ions (OH⁻) when dissolved in water and shows alkaline properties. Bases play an important role in sake brewing. For example, sodium hydroxide is used when measuring the acidity of sake, which contributes to quality control. Ammonia water (that is, ammonium hydroxide) is used as a neutralizing agent and is employed to adjust pH during the brewing process. In this way, bases are an essential element for maintaining chemical balance in sake making.

The Basic Law for Pollution Control (Kogai Taisaku Kihonho) is a law enacted to protect the health of the people and the living environment. It calls for the measures needed to prevent health damage caused by pollution and to realize a sustainable society. Specifically, it includes regulating the emissions of substances that cause pollution, monitoring environmental contamination, and drawing up improvement plans. It also provides a framework to encourage citizens, local governments, and companies to work together on pollution problems. Through these measures, the law aims to ensure that people can lead healthy and cultured lives.

Batch size (shikomi no okisa) refers to the total weight of polished rice (the total rice amount, or soukome) used in a single brewing batch in sake making. This figure is an important indicator of the scale and production volume of a brewery, and batch size can also affect the fermentation process and the flavor of the sake. In general, larger batches make fermentation temperature and process management more complex, so they call for skilled technique. Smaller batches, by contrast, often stand out for their finesse and delicacy of flavor, and can bring out a wide range of characteristics in sake.

Baume degree (Bome-do) is an indicator measured using the specific gravity of a liquid, and it plays an important role in the sake brewing process. It is used particularly in the early and middle stages of fermentation of the shubo (yeast starter) and moromi (fermentation mash) to track changes in sugar and alcohol. For every 1-point rise in Baume degree, the sake meter value (SMV) corresponds to roughly -10. As fermentation progresses, sugar is converted to alcohol, so the specific gravity decreases and the Baume value rises. In general, Baume degree is very important information for brewers as an indicator of changes in the quality of the sake. Because the SMV is set at ten times the Baume degree, understanding the relationship between the two is useful for analyzing and managing flavor.

BCG medium is a culture medium that plays an important role in sake brewing. It is used mainly to detect the presence of acid-producing bacteria in the moromi (fermentation mash). The medium is prepared under conditions that encourage the growth of microorganisms, particularly those originating from koji and shubo (yeast starter), and it helps with microbial control to maintain a healthy fermentation environment. Acid-producing bacteria can affect the flavor of sake by generating too much acid during fermentation, so using BCG medium to confirm and eliminate these microorganisms contributes to the production of high-quality sake.

The bekuhai (可杯) is a sake cup with a distinctive shape. It usually has no rounded base, and it is designed so that the sake does not spill when the cup is lifted to drink. However, the sake will leak out unless the drinker holds it in place with a finger or supports it with the palm, so the cup calls for drinking its contents in one go. Because of these characteristics, the bekuhai is often used to enjoy sake at lively drinking gatherings and on special occasions. Part of its appeal is that using it adds a sense of tension and fun to the act of drinking.

Benikoji (red koji) is a type of koji made with Monascus, a mold that produces a red pigment. It is produced by growing Monascus on steamed rice. Benikoji is known as an important ingredient in red liquor (紅酒, given in the source as "anchu") made mainly in China and Taiwan. In recent years it has also drawn attention in Japan. In products such as "Akai Sake," developed mainly at a brewing research institute in Niigata Prefecture, a new style of sake is made using the pigment of Monascus. Sake made with benikoji is characterized by a distinctive flavor and a beautiful red color, and is said to pair especially well with food.

Beta starch (β-starch) is a type of starch, and refers especially to starch in a state where it contains water. Starch is a polysaccharide found mainly in plants and is used chiefly as an energy source. Beta starch is an important component when yeast and koji mold ferment, and it may be used as a source of sugar in the sake brewing process. Beta starch plays an important role in producing the flavor and aroma of sake.

Bin-ka refers to a distinctive aroma that develops when sake is stored in a bottle for an extended period. This aroma can change depending on the storage conditions inside the bottle, the temperature, exposure to light, and other factors. Bin-ka is not necessarily unpleasant. It can sometimes have a unique character that adds depth to the flavor, so it is not always viewed in a negative light. However, when bin-ka becomes extreme, it can spoil the sake's original aroma and flavor, so care is needed. Storing sake properly can keep such aromas to a minimum.

Binkakoi (瓶囲い) refers to the process of filling sake into bottles during sake production. In particular, "tobin-gakoi" (斗瓶囲い) is a method of collecting the sake from the upper layer into tobin, 18-liter bottles. In this process, the good, clear portion is selected and set apart, which secures high-quality sake. "Binkakoi pasteurization" (瓶囲い火入れ) refers to the pasteurization (hiire) carried out after the sake has been bottled. It is an important process for preventing deterioration and improving the sake's shelf life. Because binkakoi also affects the final quality and flavor of the sake, it is an essential step in sake production.

Binkakoi Hiire is a method of heat treatment (pasteurization) carried out on sake while it is in the bottle during production. In this process, the bottled sake is warmed in hot water, which helps suppress microbial activity and prevent oxidation. This helps maintain the quality of the sake and makes long-term storage possible. The method is also known as bin-kan hiire (瓶燗火入れ) and is used to stabilize sake without compromising its flavor or aroma. Sake treated with Binkakoi Hiire tends to stay fresh after opening and is easier to keep in good drinking condition.

Biochemical oxygen demand (BOD) is an indicator of the amount of oxygen consumed when microorganisms break down organic matter in water. Specifically, it measures the amount of oxygen that living organisms need to decompose organic matter, and this is used to assess how polluted the water is. Water with a high BOD contains a large amount of organic matter, which indicates vigorous microbial activity. Conversely, water with a low BOD is suggested to be relatively clean. This indicator plays a very important role in environmental monitoring and water quality management.

Biotin is a water-soluble vitamin, also known as vitamin H. In the body, it plays an important role in the synthesis of fatty acids and the metabolism of amino acids. It is a nutrient that contributes to the health of yeast: brewer's yeast and baker's yeast require biotin, whereas sake yeast does not require it and is able to synthesize it on its own. Biotin is also involved in the health of skin and hair, and it is important to obtain it through a balanced diet.

Blue mold (aokabi) is a type of mold found mainly on food, characterized by bluish-green spores. It is commonly seen on bread and cheese, and is known for producing penicillin, but in sake production it is treated as a contaminating microorganism. Because the balance of microorganisms is important in the sake brewing process, and blue mold has undesirable effects, it is not used in sake making. Since mold that grows improperly can spoil the flavor, strict hygiene management is required at a sake brewery.

The BMD value is one of the indicators used to manage the fermentation of moromi (fermentation mash). Specifically, it is the number obtained by multiplying the number of days elapsed after tome (留後, the final addition in mash preparation) by that day's Baumé reading or sake meter value (SMV). Calculating this value expresses the fermentation state of the moromi numerically, making it possible to follow how fermentation is progressing and how flavor is changing. The BMD value plays a very important role in the quality control and production process of sake.

BOD (Biochemical Oxygen Demand) is an important indicator of water pollution. It measures the amount of oxygen required for microorganisms to break down the organic matter present in water. A high BOD value indicates that a large amount of organic matter is present in the water and that microbial decomposition is active. It is used to assess the self-purification capacity of water and the degree of pollution, and it plays an important role in environmental protection and water quality management.

Bodaimoto is a type of kimoto-family shubo (yeast starter) and a sake-brewing method that originated around the 14th century at Shoryakuji Temple on Mount Bodai (Bodaisan) in Nara Prefecture. The technique was devised to make the shubo safely, even in the summer months. Bodaimoto is also called "mizumoto" (water starter). Polished rice is soaked in water, and cooked rice is buried in it, which produces lactic acid. This lactic acid suppresses the growth of unwanted microbes, so brewing can be carried out with confidence even in warm seasons. The bodaimoto method was also famous in the Nara period through a renowned sake called "Bodaisen," and many documents record that this sake was made in the 1440s. Because Bodaisen was made by single-stage brewing (ichidan-gake method), it is regarded as the shubo of the modern era in itself, and it is praised as an extremely clever and rational method from a microbiological standpoint. Specifically, about 10 percent of the rice to be used is cooked, and this cooked rice is buried in the remaining 90 percent of the rice, which is soaking in water. Nutrients dissolved out of the cooked rice encourage the growth of lactic acid bacteria. The acidic water produced by the resulting lactic acid, also known as "kusaremoto," is then used as the brewing water, which effectively suppresses the growth of unwanted microbes. Today, some breweries still make sake with bodaimoto, and the traditional method has been passed down. In this way, bodaimoto is an important technique that, together with its historical background, continues to influence modern sake brewing.

Body Aid (ボディーエイド) is a type of filter aid used in sake brewing. It is mixed in an appropriate amount into the liquid being filtered. It is a means of improving the quality of the sake, helping to remove impurities efficiently while preserving the sake's flavor and aroma. Using Body Aid makes it possible to achieve a clear, smooth mouthfeel. In sake brewing, the choice of Body Aid and the amount used contribute to the final character of the sake, so both are carefully controlled.

Boiling point is the temperature at which a liquid changes into a gas and boils. When a liquid reaches its boiling point, the vapor pressure inside the liquid becomes equal to the surrounding atmospheric pressure, and the liquid begins to turn rapidly into a gas. For example, the boiling point of water is 100°C at a pressure of 1 atmosphere, but boiling point also plays an important role in the production and drinking of sake. When heating sake, understanding the boiling point makes it possible to manage the temperature appropriately without spoiling its flavor or aroma. The alcohol content of sake is roughly 15 to 20%, and because the boiling point of alcohol is lower than that of water, particular care is needed when heating it.

Bonan koji (膨軟麹) generally refers to koji that is soft and puffy because of its high moisture content. Koji is made by growing koji mold on grains such as rice or barley, and it plays a very important role in the sake-making process. Bonan koji is often cultivated in particularly humid environments, which increases enzyme activity and contributes to the progress of fermentation. However, excessive moisture can lead to a decline in quality, so careful management is required. In this way, bonan koji is an important element in bringing out the flavor, aroma, and sweetness of sake.

The bottle secondary fermentation method (bin-nai niji hakko hoshiki) is one of the techniques used to produce sparkling sake. In this method, moromi (fermentation mash) whose alcoholic fermentation has not yet finished is bottled without pasteurization. Because the yeast remains alive in the bottle, fermentation continues, and the carbon dioxide produced in the process is trapped inside the bottle. The technique is similar to the method used to make Champagne, and the secondary fermentation in the bottle produces sake with a distinctive effervescence and flavor. This method yields sparkling sake with a fresh aroma like that of sardines and a creamy mouthfeel.

Bottling is an important step in the sake-making process, in which finished sake (seishu) is filled into bottles, its final container. During this step, checks for foreign matter and quality checks are carried out so that the sake reaches consumers with its quality intact. Bottling is also usually carried out in an aseptic environment to preserve the quality of the sake, and appropriate temperature control and hygiene are important. After bottling, the product moves into storage and distribution. This allows consumers to enjoy fresh, high-quality sake.

Bottling water (binzume yosui) refers to the water used in the bottling stage of sake production. It is broadly divided into three categories: water for washing bottles, water for diluting sake (warimizu), and water for miscellaneous uses. 1. Bottle-washing water: Water used to clean bottles, which is important for maintaining cleanliness. To ensure the quality of the sake, the inside of each bottle must be free of bacteria. 2. Dilution water (warimizu): Water added to sake, such as Junmai, to adjust its alcohol content. It helps balance drinkability and flavor. 3. Miscellaneous-use water: Water used for the various tasks that arise during the brewing process, such as cleaning tools and equipment. It plays an indispensable role in sake making. Because bottling water directly affects the quality and flavor of sake, clean, high-quality water is required. Differences in the source and composition of the water are reflected in the finished sake, so each brewery (owner) is very particular about choosing its water.

Bottom-fermenting yeast (shitame kobo) is a type of yeast that tends to settle to the bottom by gravity in the latter part of the fermentation process. It is typically used for beer and for some sake. Bottom-fermenting yeast prefers to ferment at low temperatures, and during fermentation foam often forms at the upper part, where the temperature is relatively higher. Because of these characteristics, it is most commonly used for lager-type beers. In sake brewing, top-fermenting yeast is mainly used, but sake made with bottom-fermenting yeast also exists. Because the yeast settles to the bottom, the sake becomes clear after fermentation, which gives it a clear, limpid quality.

"Bozu" is one of the foam stages seen in the moromi (fermentation mash) of sake as fermentation progresses. It refers to the state in which nothing is floating on the surface of the mash. This state appears among the various changes in foam that occur during fermentation. Specifically, as fermentation advances, the foam passes through several stages, and bozu is the final state in which the foam has almost completely disappeared. In the bozu state, the surface of the liquid becomes flat, making it an important indicator of how fermentation is progressing. Other foam states are also recognized: a state in which a thin skin floats on the surface is called "chirimen awa" (crepe-like foam), and by observing these different foam states, brewers can judge how the sake is developing.

Brewed alcoholic beverages (jozoshu) are a general category of alcoholic drinks made by fermenting raw materials. They are made mainly from grains such as rice and barley, or from fruits such as grapes, and the alcohol is produced by the action of yeast. Sake (seishu), beer, and wine all fall into this category. These drinks have aromas and flavors that come from fermentation, and they are enjoyed in ways closely tied to culture and food. Brewed beverages take many different styles depending on the raw materials and production methods, and they reflect the characteristics of the regions where they are made.

Brewer's alcohol (jozo alcohol) is a type of alcohol used in sake production. It is a high-proof, neutral-tasting, odorless alcohol obtained by fermenting and distilling starches such as rice, sweet potato, and corn, or sugar-containing materials such as sugarcane. Under the rules for making Japanese sake (seishu), synthetic alcohol is prohibited, so all alcohol used is of natural origin. Brewer's alcohol is added in a suitable amount to the moromi (fermentation mash) to adjust the flavor and aroma of the sake. This can bring out a more brilliant aroma and give the sake a lighter, crisper drinking character. In the Edo period, brewer's alcohol was added to prevent seishu from spoiling. During the shortages of the postwar years, it also came to be used to increase volume. Today it is used to give the sake a clean, refined profile and to make the ginjo aroma stand out.

Brewing brown rice (jozo-yo genmai) is rice specialized for the production of sake. Under the Agricultural Products Inspection Act, it has its own standards suited to sake brewing, which differ from those for ordinary non-glutinous paddy rice. Brewing brown rice is divided into six grades in total, from special top grade (tokujo) through third grade, plus below-grade (tokai), and is evaluated according to quality and intended use. Representative varieties include Yamada Nishiki, Gohyakumangoku, Miyama Nishiki and Hattan Nishiki No. 1, which are especially popular in sake brewing and are chosen because they greatly influence the quality of the sake. As an important factor in determining the character and flavor of sake, brewing brown rice is indispensable for producing high-quality sake.

The Brewing Society of Japan (Nihon Jozo Kyokai) is an incorporated foundation established in 1915 (Taisho 4) with the aim of advancing the brewing industry in Japan. Its mission is to promote scientific and technical research on brewing and to foster progress and development in the brewing industry, including sake. Specifically, it contributes to improved technology and quality across the industry by providing venues for research presentations and carrying out educational activities. The society also works to promote and pass on Japan's brewing culture, and engages in activities that deepen exchange with brewers and enthusiasts in Japan and abroad.

Brewing water (jozo yosui) refers to the water used in the sake-making process. It is classified into three types: water for washing and soaking rice, water for brewing (shikomi), and water for general use. Water for washing and soaking rice is used to wash polished rice and to let it absorb water, and it is important for maintaining the quality of the rice. Brewing water is used when actually preparing the moromi (fermentation mash) and helps support fermentation. Water for general use is used in a variety of settings related to brewing, such as cleaning and washing equipment. Because the quality and mineral composition of brewing water have a major influence on the flavor and aroma of the finished sake, brewers place particular importance on it.

Bunji is a wooden tool used in the sake-brewing process, particularly in koji making (seikiku). It is used to break up clumps of hardened steamed rice. Specifically, it loosens the layer of steamed rice needed to promote koji fermentation and lets air pass through, helping fermentation proceed evenly. Using a bunji allows the koji mold to spread evenly, which contributes to better sake quality.

BY (Brewery Year) is a sake industry term for the sake brewing year, which runs from July 1 to June 30 of the following year. This period is set to coincide with the start of new sake production, and sake made from rice harvested in a given year carries a number on its label indicating its brewing year. For example, sake brewed in 2015 is labeled "15BY," indicating the 2015 brewing year. BY is also the basis on which sake producers in Japan report their shipment volumes to the National Tax Agency, making it one of the key pieces of identifying information for sake.

Cake filtration is a filtration method in which, when a liquid containing suspended matter is passed through a filter medium, the solid material left on the surface of the medium (the cake) builds up. The method is also called "surface filtration." The cake that forms on the surface of the filter medium becomes a new filtration layer, which allows even smaller particles to be captured effectively. In sake production, it plays an important role in clarification and the removal of impurities, and ultimately contributes to improving the quality of the sake. When the cake forms to an appropriate degree during filtration, the process can maintain stable filtration efficiency while treating the sake without impairing its flavor or aroma.

A calorie is a unit of energy that indicates how much energy a food or beverage provides to the body. Specifically, one calorie is the amount of heat required to raise the temperature of one gram of water by 1°C. When the nutritional value of food is labeled, it is usually expressed in kilocalories (kcal), and one kilocalorie is equivalent to 1,000 calories. Alcoholic beverages such as sake also contain calories, which come mainly from their sugar and alcohol content. The calorie content of sake depends on its production process and ingredients, and one serving (about 180 ml) generally contains roughly 150 to 200 kcal. For this reason, when managing your health, it is important to be aware of calories in comparison with similar beverages.

Carbohydrates are a group of organic compounds that includes sugars and compounds with structures similar to them. They include monosaccharides (for example, glucose), disaccharides (for example, sucrose), and polysaccharides (for example, starch). In sake, the main sugars are converted into alcohol by yeast during fermentation, so carbohydrates play an important role in sake production. The starch in rice is saccharified during brewing and is ultimately converted by yeast into alcohol and carbon dioxide. Through this process, carbohydrates contribute to the flavor and aroma of sake.

The carbon dioxide injection method is a way of making sparkling sake in which carbon dioxide gas is artificially added to a low-alcohol sake after it has been made. It differs from the in-bottle secondary fermentation method, the other production method for sparkling sake. As the carbon dioxide dissolves into the sake, the result is a drink with refreshing bubbles. This technique is commonly used for carbonated soft drinks. Adding carbonation gives the sake a light mouthfeel and lets drinkers enjoy a fresh taste.

A catalyst is a substance that promotes the reaction of other substances in a chemical reaction without itself being changed. In sake brewing, enzymes play an important role as catalysts. These include amylase, the enzyme that converts rice starch into sugar, and the enzymes contained in the yeast starter (醸母, jobo) that convert sugar into alcohol. By speeding up these reactions, the enzymes help the fermentation process proceed smoothly and contribute greatly to the final flavor and aroma. The presence of catalysts makes the sake brewing process efficient and effective.

Cellulase is an enzyme that hydrolyzes cellulose (plant fiber), and it plays an important role in sake brewing. Cellulase preparations are used especially when processing polished rice with low water absorption, such as hard rice. They make the starch in the rice easier to dissolve, which promotes fermentation by koji and helps produce sake with a rich flavor. Through the action of this enzyme, the rice becomes more digestible and the fermentation process more efficient, contributing to improved quality.

Chakushokuryu (discolored kernels) are brown rice kernels whose surface is partially or entirely discolored. This discoloration can have various causes, but it is most often the result of disease or insect damage. Because the milling process can remove the affected areas, it is important to observe the kernels directly, in their state before polishing. Such kernels rarely have a positive effect on the quality of sake, so care is needed when sorting the rice.

Chemical oxygen demand (COD) is an indicator of how much oxygen is required to break down the organic matter contained in water. In sake production, it is an important figure for gauging the amount of organic matter generated by raw materials and during the brewing process. It allows breweries to manage water quality and improve their cleaning processes, helping to ensure the production of good sake. A high COD value may adversely affect both the environment and the quality of the sake, so appropriate management is required.

Chirimen awa (ちりめん泡) refers to a particular state of foam seen while sake moromi (fermentation mash) is fermenting. As fermentation progresses, the foam changes over time and takes on various forms and types. In the early stage of fermentation, "suji awa" (筋泡, streak foam) appears, looking like a few thin lines. Gradually, "mizu awa" (水泡, water foam), a white, light foam, spreads across the surface. This then changes into "iwa awa" (岩泡, rock foam), which may rise even higher. After the foam keeps building in height, the stage in which it gradually subsides is called "ochi awa" (落泡, falling foam), and afterward firm, rounded bubbles known as "tama awa" (玉泡, ball foam) remain. The chirimen awa state refers specifically to the appearance of a thin, skin-like foam on the surface of the moromi, and it can be seen as evidence of yeast activity within the mash. It looks like a thin film with a crepe-like (chirimen) texture, and it serves as an important indicator of the moromi's fermentation state and health. Observing the quality and progress of fermentation in this way is a very important part of the sake-making process.

Chogo (blending) is the technique of mixing several sakes together to produce a sake with a target quality or flavor profile. By combining different types of sake, brewers can adjust the balance of aroma and taste and bring out a particular flavor or sense of body. The brewer carries out the blending while taking into account the components and characteristics of each sake, pursuing the distinctive character of the final product. The process is also used to keep flavor consistent and to create new flavors. Blended sake often offers a richer experience than any of its components could provide on their own.

Choki jukusei-shu (long-term aged sake) refers to sake that has been aged for longer than usual, generally three years or more. While ordinary sake is aged for about six months to one year, long-term aged sake, as the name suggests, is produced through a prolonged period of aging. During this process, the sake acquires a mellow taste and a sweet aged aroma, offering a distinctive flavor. Its color ranges from pale amber to deep ruby, which makes it visually attractive as well. In the brewing industry, sake made in the current year is called shinshu (new sake), while sake made in the previous year is called Koshu (aged sake). There is no strict definition of Koshu, but among long-term aged sake, bottles aged for 3, 5, or even 10 or 15 years are typically prized and attract attention. Through such extended aging, sake develops a taste with its own depth and complexity, and it becomes a particularly high-priced product. Commonly also called "Koshu," this sake holds a special place for sake enthusiasts.

Chomi arukoru (seasoning alcohol) is a blended liquid used in the sake brewing process. It is made by mixing distilled brewing alcohol with water, glucose, rice syrup (mizuame), organic acids (lactic acid, succinic acid, citric acid, and malic acid), and amino acid salts such as monosodium glutamate. It is used mainly in the production of zojoshu (sake made with added alcohol and seasoning to increase volume), where it serves to adjust the flavor of the sake. Chomi arukoru is sometimes abbreviated as "Cho-aru" (調アル), and it is formulated to smooth the flavor of the finished sake and make it easier to drink.

Choshi (銚子) is a type of vessel used for pouring sake. It originally referred to a high-quality sake vessel used in Shinto rituals and other special ceremonies. It was often used to pour sake into cups at traditional occasions such as otoso (the spiced sake drunk at New Year) and san-san-kudo (the ritual exchange of three cups of sake at a wedding). Today, it is often used as a synonym for tokkuri (the common sake serving flask) and is widely used as a vessel for pouring sake in general. Because choshi come in a variety of designs and materials, they allow drinkers to enjoy a different atmosphere depending on the region and the occasion.

Choshitsu-ho (humidity conditioning) is a technique for adjusting the moisture content of polished white rice before washing, in order to optimally control the water absorption rate of the steamed rice. This method keeps the moisture in the polished rice in proper balance. Because that balance affects how the rice cooks during steaming, it can improve the quality of the finished sake. Humidity conditioning is especially important in the early stages of sake brewing, as uniform moisture in the polished rice contributes to fermentation efficiency and consistency of flavor.

Chozo (storage) refers to the process of resting sake for a set period after pasteurization so that its flavor and aroma can mature. During this time, the sake becomes mellower in taste and aroma, and its overall balance comes together. Maturation generally takes place in tanks, but some breweries also keep the sake at low temperatures after bottling, known as bottle storage. This kind of storage is expected to further improve the quality of the sake and deepen its distinctive character.

Chunuka (中糠, literally "middle bran") refers to the rice bran obtained during the polishing of brown rice at the stage where the rice polishing ratio reaches about 85%. The outer layers removed by polishing are rich in nutrients and aroma components, and chunuka occupies an intermediate position among them. It is one of the different types of bran produced during polishing, alongside akanuka (赤糠, red bran), which is generally obtained at a rice polishing ratio of under 90%; shiranuka (白糠, white bran), obtained below that; and tokujonuka (特上糠) and tokushiranuka (特白糠), obtained at a rice polishing ratio of 75% or less. Chunuka plays an important role in maintaining the flavor and nutritional value of delicious sake and rice dishes.

Citric acid is an organic acid with a refreshing sourness, found in particular abundance in citrus fruits. In sake, it is one of the important components that contribute to the flavor and crisp mouthfeel of the finished product. It is also the main acid produced by the koji molds involved in fermentation, such as black koji mold (kuro koji-kin) and white koji mold (shiro koji-kin), and so it influences the fermentation process and the flavor balance of the sake. The presence of citric acid makes sake easier to drink and improves its compatibility with food, so it is especially valued in pairings with Japanese cuisine.

Closed fermentation (mippei hakko) is a method of fermenting alcoholic beverages in a completely sealed environment. In this process, the supply of oxygen that yeast needs to multiply is limited, and fermentation proceeds under anaerobic conditions. Unlike open fermentation, as is the case with sake and similar beverages, the mash does not come into contact with outside air, which makes it possible to control the fermentation temperature and environment more strictly. As a result, it can be easier to produce sake with a distinctive flavor and aroma, and a more stable quality may be achieved. Closed fermentation is often used especially when producing sake with a fruity aroma.

Coagulation-sedimentation is a method used mainly in water purification, and in particular to treat rice-washing wastewater. Coagulants such as polyaluminum chloride (PAC) and polyacrylamide (PAA) are used to gather suspended and dissolved substances in the wastewater into clumps (flocs), which are then allowed to settle, so that the water is purified efficiently. The technique is also important in the sake-making process, where it is used to secure water of high purity. This is said to improve the quality and flavor of the sake.

Coconut shell charcoal (yashigara tan) is a granular charcoal made from coconut shells. In sake production, it is often used in sake brewery storage rooms and fermentation tanks for cleaning, deodorizing, and humidity control. Compared with other types of charcoal, coconut shell charcoal is lightweight and has many fine pores, which gives it excellent adsorption properties. Because of this, it removes unwanted odors and impurities while preserving the character of the sake. It is one of the important materials that contribute to improving sake quality.

COD (Chemical Oxygen Demand) is an indicator of the degree of pollution in water caused by organic matter. Specifically, a specific reagent is used to oxidize the organic matter in a water sample, and the amount of oxygen consumed in the process is measured, which expresses the degree of pollution as a numerical value. In sake brewing as well, the quality of the water used in production is considered important, so the COD value serves as one means of evaluating the cleanliness of brewing water. A high COD value indicates a greater presence of organic matter, which may affect the quality of the sake. Using good-quality water is therefore an essential element in brewing delicious sake.

Coloration degree (chakushokudo) is an index that measures how deep the color of sake is. It is obtained by shining light with a wavelength of 430 nm through the sake and measuring how much of that light is absorbed. Distilled water is used as the reference, and the standard is the absorbance at a sake layer thickness of 10 mm. The higher the absorbance value, the deeper the color of the sake. The coloration degree of commercially available sake is generally said to range from about 0.010 to 0.035. Measuring coloration degree is one of the important elements in quality control and in understanding the characteristics of a sake.

Kumiawase (組合わせ), or combination, refers to a way of choosing r items from n different items without regard to order. Each such selection is called a combination, and in mathematics the number of them is written nCr. It is calculated with the formula nCr = n! / (r! (n − r)!), where n! (n factorial) means the product of all integers from n down to 1. Combinations are widely used when forming groups from a set of options. In the world of sake, different sake rice varieties and brewing methods are also combined when blending, which contributes to a greater diversity of flavor.

Conduction refers to the transfer of heat within a substance, in which heat moves from a higher-temperature area to a lower-temperature area. It occurs when materials are in direct contact, and it can take place in solids, liquids, and gases. In sake brewing, temperature control inside the fermentation tank is important, and temperature differences during fermentation can affect the quality and flavor of the sake, so heat conduction plays an important role.

A continuous rice steamer (renzoku mushimaiki) is a piece of equipment used in sake brewing to steam rice efficiently. There are generally two types: horizontal and vertical. The horizontal type uses a belt conveyor that carries the rice through a steam chamber, steaming it as it moves continuously. In the vertical type, rice is fed in from the top of a cylinder and steam is blown in from the bottom to steam the rice. Because of their efficiency, both types make large-scale production possible and allow rice to be steamed while keeping the quality uniform.

Convection (tairyu) refers to the movement that occurs within a liquid or gas as a result of temperature differences. In sake brewing, it is particularly important during fermentation. For example, the heat generated by yeast raises the temperature within the shubo (yeast starter) and the moromi (fermentation mash). The surrounding liquid expands and becomes lighter, causing it to rise. As it rises, fresh liquid is drawn in from below, which promotes efficient yeast activity and the supply of nutrients. In this way, convection contributes to improving the quality of sake.

A correlation coefficient is a numerical value that expresses the strength of the linear relationship between two variables, such as the alcohol content of a sake and how sweet it tastes. The value ranges from -1 to 1. The closer it is to 1, the stronger the positive correlation (when one variable increases, the other also increases), and the closer it is to -1, the stronger the negative correlation (when one variable increases, the other decreases). A correlation coefficient close to 0 means there is almost no linear relationship between the variables. This measure is sometimes used in analyzing the taste and flavor of sake.

A culture medium (baiyouki) is a liquid or solid material containing nutrients and other components used to grow microorganisms or cells. It supplies the organisms being cultured with the nutrients, energy sources, vitamins, minerals and other substances they need, and promotes their propagation and growth. Culture media are usually classified by form: a liquid medium is called a "liquid medium" (液体培地), and a solid one is called a "solid medium" (固体培地). In sake brewing, culture media play an important role in cultivating microorganisms such as yeast and lactic acid bacteria.

Cultured yeast (baiyo koubo) refers to yeast with particular desirable characteristics that has been selected and grown in pure form. In sake brewing, it is distinguished from wild yeast, and yeast that has been deliberately cultivated is used. This yeast not only improves fermentation efficiency but also plays an important role in bringing out the flavor and aroma of each sake. Selected cultured yeast ferments stably under varying conditions such as temperature, sugar content, and acidity, and contributes to improving the quality of the sake.

Daiginjo is a type of tokutei meisho-shu (special designation sake) and is classed among the highest-quality sakes. Under the labeling standards for sake production methods and quality, it is made from high-quality polished rice with a rice polishing ratio of 50% or less, together with rice koji and water, and, where needed, brewer's alcohol. The brewing method is ginjo-zukuri, in which the mash is fermented slowly at low temperatures. This keeps off-flavors to a minimum and yields a sake characterized by a showy, fragrant aroma and a smooth mouthfeel. The greatest appeal of Daiginjo lies in its elegant, refined taste and its rich ginjo aroma (ginjo-ka). Sake with particularly outstanding characteristic flavor and color is classified as Daiginjo, and the amount of brewer's alcohol used is limited to 10% or less of the weight of the polished rice. There is also a category that takes Daiginjo a step further, Junmai Daiginjo, which uses no brewer's alcohol and can bring out the flavor of the rice in particular. Daiginjo is regarded as a fitting choice for special occasions and as a gift for someone important.

A dakitaru (also called daki) is a special vessel used in sake brewing to warm the shubo (yeast starter). Hot water can be placed inside the vessel, and by adjusting its temperature, brewers encourage the activity of the shubo. Wooden versions were once common, but in recent years aluminum and stainless steel ones have become the mainstream. This has improved hygiene and temperature control, making it possible to produce a stable shubo.

Danjikomi (step-wise brewing) is a method of preparing sake moromi (fermentation mash) in which the ingredients are not added all at once but are divided into several additions. The most widely used form is known as "sandan jikomi" (three-step brewing). In this approach, a portion of the ingredients is added first, another portion is added next, and the remainder is added last, so that fermentation is encouraged in stages. One advantage of danjikomi is that yeast activity tends to remain stable, which can improve the quality of the sake. Because temperature and conditions can be adjusted at each step, it is possible to brew sake with a more delicate, well-balanced flavor. As noted above, danjikomi is one of the key techniques in sake brewing.

Dassan (脱酸) refers to the process of removing acids from sake during brewing. It aims in particular to reduce lactic acid, and it affects the flavor and aroma of the finished sake. Dassan is carried out to keep down the acids produced during fermentation, and it is generally used as a means of improving the quality of the sake. Dassan and josan (除酸, acid removal) can have similar meanings, but they differ somewhat in their specific methods and purposes, so it is important to use each term according to context.

A deacidifier (josanzai) is an additive used in the sake-making process to adjust acidity. It helps improve the taste and drinkability of the sake and maintain the quality of the final product. Permitted deacidifiers include ammonia, sodium carbonate, baking soda (sodium bicarbonate), potassium carbonate, and calcium carbonate. These substances reduce the sourness of sake while helping to balance it with other flavors. However, their use is regulated and excessive use is prohibited, so appropriate adjustment is required.

Deferriferrichrysin (DF) is a cyclic peptide produced by yellow koji mold (Aspergillus oryzae). The compound is normally colorless, but when it binds with iron it turns into reddish-brown ferrichrysin. When iron is present in sake, DF can act on it and cause the sake to become discolored. Because all ordinary yellow koji molds produce deferriferrichrysin, it is difficult to prevent discoloration in sake completely. In recent years, however, this characteristic has been taken into account, and yellow koji molds that do not produce DF, developed through artificially induced mutation, have been commercialized. This offers a new approach to avoiding iron-related discoloration in sake.

Degarashi (出枯らし) refers to the process in sake production of leaving certain ingredients or intermediate products to rest before they are used, so that they reach a suitable condition. It has three main aspects. 1. Resting of polished rice: Rice that has been polished is left in paper bags or transferred to a hopper and kept there until it is used for brewing. This "polished rice resting period" is intended to even out the moisture distribution within each grain and let the rice adapt to room temperature and humidity. The length of the rest depends on the rice polishing ratio, but it is usually about 7 to 20 days. 2. Resting of koji after removal: After koji is made, it is left for about one day before being used in brewing. This is also called degarashi. During this time, the koji is spread thinly and dried, as a step to improve its quality. 3. Resting of shubo (yeast starter): The period from the division of the shubo (moto-wake, or maru-samashi) until it is actually used in brewing is called the "shubo resting period." Depending on the type of shubo, for sokujo shubo (the quick-fermentation yeast starter) about 5 to 7 days is generally considered appropriate. The degarashi process has a major influence on the overall quality of the sake and plays an important role in shaping its flavor and aroma.

Dekoji (出麹, "dekōji") is one of the key steps in sake brewing and the final step of koji making. In this step, the finished koji is taken out of the koji room (koji muro) and cooled, to stop the koji mold cultivated there from continuing to grow. This allows the enzymatic activity of the koji to be properly controlled and keeps it in a condition suited to the next stage of brewing. Koji that has gone through dekoji is added to the shubo (yeast starter) or the fermentation tank, and is then ready for the main fermentation process. Because the quality of the dekoji koji has a major influence on the flavor and character of the sake, the work calls for the skill of experienced brewers.

Dekoji buai is an indicator of the water absorption rate of dekoji (finished koji), expressed as the ratio between the amount of rice used for the dekoji and the amount of polished rice. It is calculated with the following formula: dekoji buai (%) = ((weight of dekoji (kg) − weight of polished rice (kg)) ÷ weight of polished rice (kg)) × 100. This figure is important for understanding how the rice absorbs moisture and how that affects fermentation, and it is one of the factors that influence the quality and flavor of sake. A high dekoji buai indicates that the koji absorbs moisture readily, and in sake brewing this calls for production methods that make use of that characteristic.

Dekoji tsukai refers to the practice of using koji, prepared after dekoji (the removal of finished koji from the koji-making room), in the sake brewing (shikomi) on that same day. Koji normally plays an important role in fermentation, producing sugars and supporting the fermentation of the shubo (yeast starter). Dekoji tsukai takes advantage of the koji's freshness to raise fermentation efficiency, and it is used especially when brewing high-quality sake. With this technique, sake with a richer aroma and flavor is produced.

The descriptive method (byoshaho) is an approach to sake tasting in which the characteristics of a sake are expressed in detail. The taster observes the aroma, flavor, mouthfeel, and aftertaste, then puts the impressions and features they perceive into words. The method helps clarify a sake's strengths and flaws and makes it easier to understand each of its characteristics. It is also known as the profile method (purofairu-ho or purofiru-ho), and is an important tool for grasping the individuality of a particular sake.

Descriptive statistics is a branch of statistics that aims to organize and summarize collected data so that it can be presented clearly. It mainly uses methods for understanding the central tendency and the dispersion of data, with representative measures including the mean, median, mode, and standard deviation. These measures make it possible to express the information contained in large amounts of data concisely and to make it easier to understand. Descriptive statistics is widely used as the first step in data analysis, and it also lays the foundation for the next stage of analysis, inferential statistics.

Dextrin is a low-molecular-weight carbohydrate produced from amylose and amylopectin, the components of starch, when they are partially broken down. It is formed mainly by the enzyme α-amylase. Dextrin consists of chains of several to several dozen glucose units, so its length is not uniform. This component is important in sake production: because it arises during saccharification and serves as a basis for fermentation, it influences the flavor and mouthfeel of the sake. Dextrin also has no sweetness and increases viscosity in a beverage, which makes it a useful element especially when brewing sake with a rich, full-bodied character.

Diatomaceous earth (keisodo) is a grayish-white sediment formed over a long period by the accumulated remains of microscopic algae known as diatoms. In sake brewing, high-purity diatomaceous earth with few impurities is refined and used as a filter aid in the filtration of sake. Thanks to its porous structure, it efficiently removes impurities and sediment from the liquid, and so plays an important role in producing clear, visually appealing sake.

Direct reducing sugar (also called "chokuto" in Japanese) refers to a sugar that has a free aldehyde or ketone group in its molecule and therefore shows reducing properties. Such sugars also play an important role in sake. In sake, the amount of direct reducing sugar is generally expressed as glucose equivalent, and it contributes to the sweetness and flavor of the sake. The direct reducing sugar content of commercially available sake is generally around 3 to 4%, and within this range the sweetness is pleasant. Because direct reducing sugar affects the flavor and mouthfeel of sake, controlling it during the brewing process is important.

Disaccharides are a general term for sugars formed by the bonding of two monosaccharides. In general, hydrolysis breaks one molecule of a disaccharide down into two molecules of monosaccharides. In sake, disaccharides play an important role mainly during fermentation, serving as an energy source that supports fermentation by yeast. Representative disaccharides include sucrose (table sugar) and maltose. How these sugars contribute to sake brewing also affects the sake's flavor, aroma, and final alcohol content.

A disinfectant is a chemical substance used to kill or inactivate microorganisms. It is mainly used to sanitize surfaces and equipment, and it plays an important role in hygiene management. In sake brewing, disinfectants are used to keep equipment and the brewing environment clean, and they are essential for preventing unwanted microorganisms from contaminating the fermentation and aging processes. However, disinfectants must be used properly, and care is needed to ensure that no residue adversely affects the sake.

Distilled spirits are alcoholic beverages made by heating an alcohol obtained through fermentation, then cooling the resulting vapor to return it to liquid form. This process produces drinks with a high alcohol content and concentrated flavor. Distilled spirits include shochu, whisky, and gin, each with its own ingredients, production methods, and flavor. Sake (nihonshu) is not a distilled spirit but is classified as a brewed alcoholic beverage, meaning it is made through fermentation alone. Because of these characteristics, distilled spirits are often enjoyed as after-dinner drinks and as a base for cocktails.

Doburoku, also written 濁酒 (nigorizake, "cloudy sake"), is a type of sake made by fermenting rice. Because the moromi (fermentation mash) is bottled as it is without being filtered, the drink has a cloudy appearance. The origins of doburoku are very old and closely tied to the history of sake. It was once treasured as a sacred drink offered to the gods. It was used in particular as one of the sakes offered to the deities when praying for a good harvest, and ordinary people came to enjoy it by receiving what was left over after the offering. However, in the Meiji era, taxes on sake became stricter, and when home brewing was banned in 1899 (Meiji 32), doburoku culture went into decline. Today, traces of it can still be seen in events such as the doburoku festivals held at Shinto shrines. Under the Liquor Tax Act, doburoku is classified as "other brewed alcoholic beverages" (その他醸造酒), a position that differs from the legal definition of sake. In recent years, handmade doburoku produced by traditional methods has attracted attention and has at times been reassessed as an artisanal drink.

Domaine refers to a style of sake brewing that makes use of local sake rice and water sources, bringing out the character of a specific region. The concept is similar to the "domaine" in French wine production. It is characterized by limiting the rice and brewing water to local sources and by a commitment to local production for local consumption. This gives rise to a distinctive flavor that reflects the region's natural environment, climate, and soil, and makes it possible to express a deeper connection to local culture. The domaine style of sake is also drawing attention for its cooperation with local farmers and its integration with sustainable agriculture, and it has become an important part of sake brewing rooted in its community.

Dry heat sterilization is a method of killing microorganisms using heated air. Without using heated steam, this technique heats air to a set temperature and uses that air to effectively sterilize microorganisms adhering to the surfaces of tools and instruments. It is most often used to sterilize glass and metal equipment, and plays an important role in maintaining aseptic conditions. The method is particularly well suited to heat-resistant equipment and, compared with other sterilization methods such as alcohol, is characterized by less concern about residues being left behind.

Echigo Toji (越後杜氏) refers to the group of toji (master brewers) who originated in Niigata Prefecture and are engaged in brewing Japanese sake. Widely known as one of the three great toji guilds of Japan, they are highly regarded for their skill and tradition. Because the sake brewing process, including rice selection, rice polishing, and fermentation management, demands particular care and precision, brewing techniques have been passed down through the generations. The climate and clean water unique to the region give the sake brewed by Echigo Toji a distinctive character, and many nationally famous brands exist as a result. For this reason, Echigo Toji are regarded as an important pillar supporting the sake culture of Niigata Prefecture.

Edaki (前暖気, given in the source text with the reading zendanki) is a warming operation carried out while the shubo (yeast starter) is being developed in sake production. It is performed in the period from after uchise (打瀬) until fukure (膨れ). Edaki is an important step for activating the yeast in the shubo and promoting fermentation. By managing the temperature appropriately during this period, the yeast grows vigorously, which leads to better sake quality. Carrying out edaki well also has a positive influence on the flavor and aroma of the finished sake.

Edaoke is a small vessel used in the sake brewing process. The term is derived mainly from oyaoke (the large vessel, or "parent tub"). Edaoke are used when sake is prepared in several small vessels rather than one large one, which makes it easier to control the temperature of the moromi (fermentation mash). Using edaoke allows temperatures to be evened out and the progress of fermentation to be adjusted more finely, which leads to better quality. In this way, edaoke play an important role in sake production.

An electrolyte is a substance that dissociates into ions when dissolved in water. This produces freely moving ions in the solution, which gives it the ability to conduct electricity. For example, when table salt (sodium chloride) is dissolved in water, it separates into sodium ions (Na⁺) and chloride ions (Cl⁻). Electrolytes also matter in sake, because the quality of the water and its mineral content influence the flavor and mouthfeel of the sake. In sake brewing, the components of the water affect yeast activity and the fermentation process, and in turn influence the final taste and aroma.

An element symbol is an internationally standardized symbol used to represent a chemical element. Each element is assigned a unique symbol, usually consisting of one or two letters. This allows the name of an element to be written in abbreviated, unambiguous form. For example, hydrogen is written as "H" and oxygen as "O". Ethanol, the main component of alcohol, is made up of carbon ("C"), hydrogen ("H"), and oxygen ("O"). Using these symbols makes it possible to describe chemical reactions and properties concisely and in a way that is easy to understand.

Endosperm is an important part inside the rice grain. It consists mainly of starch and makes up most of the rice's nutritional content. The endosperm supplies the nutrients needed for germination, and it is also an essential material in sake brewing. Rice endosperm is divided into the outer endosperm (fusuma, or bran) and the inner endosperm (the starch portion). The outer endosperm is processed together with the fruit coat (pericarp) and seed coat and is removed in sake brewing, whereas the inner endosperm is a key component used in the brewing process.

Enzyme soaking (koso-zai shinseki) is a method used in sake production in which specific enzyme preparations are dissolved in the water used to soak polished rice, and that water is then used for the soaking. The aim is to bring out the aroma and flavor of the rice. There are two main types: "lipase soaking," which uses the lipase enzyme to improve aroma, and "cellase soaking," which uses the cellase enzyme to improve the rice's water absorption. Through the action of these enzymes, components of the rice are extracted more effectively, improving the quality of the finished sake.

Enzyme-additive brewing (kosozai shikomi) is a method used in sake production in which part of the kake koji (the koji added in the later stages of mashing) is replaced with commercially available enzyme preparations. Instead of relying solely on the natural enzymes produced by koji mold, specific enzymes are added so that the starch in the rice can be saccharified efficiently. Some breweries adopt this technique to speed up fermentation or to produce more aromatic sake. However, compared with traditional brewing methods that use regular koji, it can change the flavor and character of the sake, so careful consideration is needed when choosing to use it.

Enzymes are a type of protein produced by living organisms that act as catalysts, promoting a wide range of chemical reactions. In sake brewing, enzymes play an important role. In particular, the enzymes produced by koji mold (the mold used to make koji) break down the starch in rice into sugar, and they support the key process by which sugar is converted into alcohol. Specifically, enzymes such as alpha-amylase and glucoamylase efficiently break down the starch in rice and promote fermentation, giving rise to aroma and flavor. Because the action of enzymes shapes the distinctive character of sake, they are an important factor that greatly influences its quality.

Esters are compounds formed when an alcohol and an acid combine, and they play an important role in sake. Esters produced by yeast during fermentation give sake fruity aromas and rich flavors, adding to the appeal of drinking it. Examples include ethyl acetate, which recalls the scent of fruit, and isoamyl acetate, which has a banana-like aroma. These esters are essential in creating the complexity of sake's taste and aroma, and they are an important factor in sake brewing. The types and amounts of esters differ depending on the type of sake and the brewing method, resulting in sake with its own distinct character.

Ethyl acetate aroma is a type of ester found in sake, with a characteristic fruity scent. In the right balance it is a pleasant aroma that can be enjoyed as it is. However, if that balance is not maintained during production, the aroma becomes excessive and can be perceived as an unpleasant smell, like model glue or adhesive. Because such an aroma affects the quality of sake, brewers focus on techniques to keep it from developing. Getting the balance of ethyl acetate aroma right is key to bringing out the appeal of sake.

Ethyl alcohol is an alcohol with the chemical formula C2H5OH and is the principal component of many alcoholic beverages, including sake. It is produced when yeast ferments fermentable sugars, such as those from grapes or rice. Commonly known as ethanol, it has a boiling point of 78.3°C. The alcohol content of sake is determined by the amount of ethyl alcohol it contains, and this contributes to the variety of flavors and aromas that sake offers consumers. In sake brewing, managing the production of ethyl alcohol appropriately is very important for achieving a balance of taste and aroma.

Ethyl caproate is one of the key components of ginjo aroma (ginjo-ka), the fruity, elegant fragrance associated with Ginjo sake. It gives rise to a fruity and showy aroma reminiscent of apples and flowers. It is most often produced during fermentation by certain yeasts, particularly double-digit yeast strains, and is therefore abundantly present in Ginjo and Daiginjo sake. This compound is regarded as an element that enhances the quality of sake and gives those who drink it enjoyment and richness.

Eukaryotes are organisms whose cells have a nucleus enclosed by a nuclear membrane. This group includes higher plants, animals, and some microorganisms, such as molds and yeasts. Eukaryotic cells contain various membrane-bound organelles, which give them a high degree of functionality and complexity. In contrast, prokaryotes are organisms whose cells lack a nuclear membrane, and they are mainly bacteria and archaea. The existence of eukaryotes has played an important role in the evolution of the diversity of life on Earth.

Extract content (Ekisubun) is an indicator of the sweetness and body of sake. It is expressed as the number of grams of non-volatile components contained in 100 ml of sake. Under Japan's Liquor Tax Act, this component is defined as being measured at a temperature of 15°C. In general, the higher the extract content, the sweeter the sake tends to be. It typically falls in the range of 3 to 6, and sweetness increases as the number gets larger. Extract content is calculated with a specific formula: "extract content = (S − A) × 260 + 0.21". Here, S is the specific gravity of the sake, and A is the alcohol content converted into a specific gravity value. The specific gravity S is obtained from the sake meter value (SMV) using the formula "S = 1443 / (1443 + SMV)". Extract content is thus an important factor in understanding the flavor of sake.

Facultative anaerobes are microorganisms that can grow both in the presence of oxygen and in its absence. Like yeast, these microbes play an important role in the fermentation process. In sake brewing in particular, facultative anaerobes produce lactic acid, which increases acidity and suppresses the growth of other microorganisms, and in this way they influence flavor and quality. Because they help shape the distinctive taste and aroma of sake, facultative anaerobes are regarded as highly important in brewing science.

Fat (shibo) is an organic compound made up of carbon, hydrogen, and oxygen, and is an important nutrient as a source of energy. The fat contained in rice, the raw material of sake, consists mainly of fatty acids and glycerin. Brown rice contains about 2% fat, which is found in particularly high amounts in the germ and the outer layers of the grain. However, because these parts are removed during rice polishing, the fat content decreases. Since fat also affects the flavor and aroma of sake, well-balanced rice polishing is important in sake brewing.

Fatty acids are a type of organic compound that forms an important part of fats, characterized by a carboxyl group (−COOH) at the end of a carbon chain. Based on their properties, fatty acids are broadly classified into saturated and unsaturated fatty acids. Saturated fatty acids have no double bonds between carbon atoms; examples include palmitic acid and stearic acid. Unsaturated fatty acids, on the other hand, have one or more double bonds between carbon atoms; examples include oleic acid and linoleic acid. In sake, fatty acids are an important factor influencing aroma and flavor, and those produced during fermentation in particular contribute to the sake's flavor and mouthfeel.

Fermentation is the process by which microorganisms break down a substrate to obtain energy. In sake brewing, yeast mainly converts sugars into alcohol and carbon dioxide, and this is how the sake is made. Unlike respiration, fermentation does not oxidize the substrate completely, and it is characterized by the production of useful substances such as alcohol and organic acids along the way. This gives sake its distinctive flavor and aroma, resulting in a richly flavored sake. Fermentation is an extremely important step in sake brewing, and the outcome varies greatly depending on factors such as temperature, time, and the type of yeast.

Fermentation aids are substances used to support the fermentation process and ensure healthy brewing. In sake brewing, these aids may be added to the brewing water or at various stages of the brewing process. Examples include lactic acid, table salt, potassium dihydrogen phosphate, calcium dihydrogen phosphate, ammonium phosphate, magnesium sulfate, and ammonium sulfate. By promoting fermentation and improving the brewing environment, these components help raise the quality of the finished sake. Fermentation aids play an important role in achieving more stable fermentation by supporting the activity of the yeast and helping to suppress unwanted bacteria.

Ferrichrysin is a type of cyclic peptide produced by yellow koji mold (Aspergillus oryzae). It is basically colorless, but it turns reddish-brown when it binds with iron. Because of this property, if iron is present in sake, ferrichrysin can act as a coloring component and give the sake as a whole a tint. Ferrichrysin is regarded as one of the important components affecting the flavor and color of sake, and its presence plays a significant role in the sake brewing process.

Filamentous fungi (shijokin) are a type of microorganism made up of elongated cells, generally characterized by structures called hyphae. Because these fungi lack chlorophyll, they cannot photosynthesize and obtain nutrients mainly by living on dead organic matter (saprophytism) or by parasitism. In sake brewing, some filamentous fungi can be useful and may play an important role, particularly in making koji. However, depending on the type of filamentous fungus, they may affect the flavor and quality of the sake, so they need to be managed during the brewing process.

A filter aid (rokajozai) is a substance used in the filtration step of sake production. Its main roles are to prevent the filter medium from clogging and to capture fine particles effectively, which makes it possible to obtain sake with a high degree of clarity. Commonly used filter aids include diatomaceous earth and pulp fibers, which are often coated onto the surface of the filter medium to improve filtration efficiency. Choosing and using the right filter aid is a very important factor in maintaining the quality of sake.

Filtration (roka, 濾過) is an important step in sake production in which lees (ori) are removed from the sake. Freshly pressed sake still contains sediment and appears cloudy. After a process called orihiki, in which this sediment is allowed to settle quietly, a filtration machine is used to remove fine particles and impurities. The purpose of filtration is to remove color and off-flavors, as well as to adjust the flavor and aroma of the sake and eliminate unpleasant odors. In some cases, activated charcoal is used to remove color. This step is essential for improving the final quality of the sake, and it may also be carried out during storage before bottling. Filtration gives sake a clear, transparent, and attractive appearance.

The five flavors of sake (sake no gomi) are the five basic tastes that make up the flavor of Japanese sake: sweetness, sourness, pungency (spiciness), bitterness, and astringency. A sake in which these five tastes are balanced and harmonious is regarded as a high-quality sake full of umami. Sweetness creates fullness and mellowness, while sourness brings freshness and a tightening, crisp effect. Pungency adds a stimulating edge, and bitterness lends depth and complexity. Astringency brings out fruit and grain characteristics and creates a lingering aftertaste in the mouth. These tastes play an important role not only in the flavor of the sake but also in its body and the way it goes down the throat. To enjoy the taste of sake, it is important to understand the balance of these five flavors.

Hana kobo (flower yeast) is yeast isolated from flowers found in nature, and it is regarded as having particularly desirable characteristics for sake brewing. Because this yeast can bring out rich, aromatic flavors, it is used to brew sake with floral aromas and a fruit-wine-like taste. Professor Kubo of Tokyo University of Agriculture (Tokyo Nogyo Daigaku) contributed to the research and development of flower yeast, and thanks to his work, several types of flower yeast are now used in sake brewing. This has brought a fresh breeze to traditional sake making and made it possible to produce sake with a diverse range of flavors and aromas.

Foam (awa) is an important element in the fermentation process of sake. It is produced mainly when yeast converts sugars into alcohol and carbon dioxide. This carbon dioxide dissolves into the liquid and appears on the surface as foam. How the foam forms and how long it lasts vary with the condition of the fermentation, the temperature, and the type of yeast used, and are influenced by the fermentation environment of the shubo (yeast starter) and the moromi (fermentation mash). Foam also contributes to the taste and aroma of sake, and its effect is especially noticeable in sparkling sake. Because the character of the foam changes as fermentation progresses, observing it is an important indicator in sake brewing.

Food additives are substances used in the manufacture, processing, or preservation of food. They are added to or mixed into food to improve its quality or safety. Examples include preservatives, colorings, flavorings, and sweeteners. Food additives are regulated by law, and only those approved for use under specific conditions may be used, in order to protect consumers' health. While appropriate use is required, in sake there is generally a tendency to avoid additives out of respect for the sake's natural flavor and character.

The Food Control Act (Shokuryo Kanri Ho) was a law enacted mainly to control the production and distribution of rice, with the aims of adjusting rice supply and demand and securing the necessary quantities. The law played an important role in stabilizing agricultural production and ensuring that the public could obtain a stable supply of rice. However, as the liberalization of food markets advanced, the New Food Act (Shin Shokuryo Ho) came into effect on November 1, 1995 (Heisei 7), and a more flexible food policy came to be required. The New Food Act aims to build a sustainable food supply system while respecting market principles in the production and distribution of agricultural products.

The Food Sanitation Act (Shokuhin Eisei Ho) is a Japanese law intended to ensure the safety of food in Japan. Its purpose is to prevent health hazards caused by food and to improve public health. The Act sets hygiene management standards for every stage of manufacturing, processing, and sale, and requires food business operators to maintain proper hygiene management. It also contains specific provisions on food labeling, storage methods, and sanitary inspections. Thanks to this law, consumers can enjoy safe and reliable food, and appropriate quality control is also carried out for alcoholic beverages such as nihonshu (sake).

Formalin is a colorless liquid containing mainly formaldehyde at about 40%, with a distinctive pungent odor. In sake production, it is sometimes used as a disinfectant in the koji room (koji-muro, the room where koji is made). It is also used in measuring the amino acid level, where it contributes to quality control in brewing. However, formalin is a substance that must be handled with care, and because of its effects on health, cautious use is required.

The formol titration method is an analytical technique used to quantify the total amino acids in sake. It relies on the property that amino acids react with formalin (formaldehyde solution) and are converted into compounds that show acidity. Specifically, a neutralizing agent is first added to the sake containing the amino acids, and then neutral formalin is added. An alkaline titrant is then used to carry the reaction forward, and the final amount of amino acids is measured. This measurement makes it possible to evaluate the amino acid level of the sake accurately, which is an important indicator of its flavor and quality.

Yodan shikomi (four-stage brewing) is a special brewing method used in sake making, mainly to produce sweeter sake. It takes its name from the fourth and final addition: when the moromi (fermentation mash) made by the standard three-stage method (sandan shikomi) is nearing completion, freshly steamed rice is added to it. There are several variations of yodan shikomi, such as "enzyme yodan" (koso yodan), "non-glutinous rice yodan" (uruchi-mai yodan), and "glutinous rice yodan" (mochi-gome yodan). Each approach gives a different final taste and flavor, so sake brewing calls for a wide range of techniques and careful judgment. In this way, yodan shikomi is an important process with many possibilities, and it is widely used as part of the sake brewer's craft.

The freezing point is the temperature at which a liquid turns into a solid. As a liquid approaches this temperature, the movement of its molecules gradually slows, the molecules begin to bond with one another, and the liquid shifts into a solid state. For sake (nihonshu), low-temperature storage is particularly important, and it is helpful to understand the freezing point in order to avoid freezing. The freezing point can vary depending on the composition of the liquid and on pressure, and it is also a factor that can affect the components of sake. Knowing an appropriate storage temperature is essential for maintaining the quality of sake.

A fuhyo (hydrometer; 浮ひょう) is an instrument based on Archimedes' principle that is used to measure the specific gravity of a liquid. It plays an especially important role in sake production. In quality control and throughout the brewing process, hydrometers are used to measure indicators such as alcohol content, the sake meter value (SMV, or nihonshudo), and Baume degrees. These measurements make it possible to accurately determine the purity, alcohol content, and sugar content of the sake. They provide important data for assessing the characteristics of a sake and for making adjustments during brewing.

Fukugenshu (literally "restored sake") refers to sake that recreates the brewing methods of ancient Japan. It is made by reviving flavors of the past, mainly based on historical documents and traditional methods handed down in particular regions. Representative examples include Goishu (御井酒) and Jidenshu (地伝酒) from the Izumo region, and Jishu (地酒) from Kagoshima Prefecture. Fukugenshu is characterized by strong umami and sweetness, and it is often used as a seasoning in cooking. It is said to pair well with local dishes such as ago noyaki (a flying-fish fish cake) from Shimane Prefecture and tsukeage (a fried fish cake) from Kagoshima Prefecture. Because the brewing method uses the alkalinity of wood ash to neutralize acidity, it is also sometimes called Akumochishu (灰持酒, ash-preserved sake). Thanks to these tradition-based techniques, fukugenshu is a special kind of sake that lets drinkers experience a part of Japan's drinking culture.

Fukumika (含み香) refers to the aroma that rises through the nose after sake has been taken into the mouth and swallowed. Because it can be perceived by sipping the sake, letting it spread slowly around the mouth, and sensing it again through the breath, it is a very important element of tasting. Fukumika helps in understanding the flavor of a sake more deeply, and it is also called kochuka (口中香), or in-mouth aroma. It is also related to the aftertaste, or aftersmell, meaning the aroma that lingers after drinking. This quality allows drinkers to enjoy the individual character and distinguishing features of various sakes.

Fukure refers to the stage, after the shubo (yeast starter) has been prepared, when the yeast begins to multiply. As the yeast converts sugar into alcohol, it gives off carbon dioxide gas, which forms foam on the surface of the shubo and makes it swell. This swelling can be observed. The state of the fukure shows that fermentation is progressing well, and it is regarded as an important indicator in sake brewing. During the fukure period the shubo is highly active, and it is a crucial time that influences the aroma and flavor of the finished sake.

Fukurotsuri is one of the traditional methods of joso (pressing, the stage at which sake is separated from the fermentation mash) in sake brewing. In this process, moromi (fermentation mash) is packed into special sake bags, and the bags are hung so that the clear sake drips out naturally and can be collected. Because fukurotsuri uses gravity to extract the sake without applying pressure, it yields sake with a very delicate flavor. Sake obtained this way is sometimes also called tobin-gakoi or shizuku-zake (drip sake). Fukurotsuri is especially valued in the production of high-quality sake, and the results are often exceptional bottles that reflect the skill and effort of the craftspeople.

A funaba (also given as "soba" in some sources) is a special area or set of equipment in a sake brewery used for joso, the pressing stage of sake making. Joso is the process of separating sake from the moromi (fermentation mash) once fermentation has finished, and the funaba is designed so that this important work can be carried out safely and efficiently. The area is usually equipped with a pressing machine, pressing bags and similar tools, which allow sake made with great care and effort to be pressed out gently. The funaba is one of the key steps in the making of delicious sake.

Funakuchi (槽口) is an important part used in sake production: the spout through which sake flows out of the sakabune (酒槽), the pressing vat. It is located at the lower part of one side of the sakabune and serves to draw off the sake once it has been pressed (joso). The funakuchi functions as the opening from which the sake is drawn out. Similar terms include kamekuchi (亀口), ninokuchi (樋口), and chōshiguchi (銚子口). All of these terms refer to types of spouts used to draw off sake, and each has different characteristics depending on its structure and how it is used.

Fune is the equipment used in sake brewing to press the moromi (fermentation mash) and separate it into sake and sake lees (sake kasu). In the traditional method, the moromi is packed into sake bags (sakabukuro), which are lined up and stacked in the fune. A frame (kasawaku) is placed on top, and over time the weight of the bags themselves presses the sake out naturally. This stage is called mizubune. The pressing process has several steps. The first sake to come out, white and cloudy, is called arabashiri. Next, when the stack of sake bags has sunk lower, the frame is removed and a pressing lid (oshibuta) is placed on top to increase the pressure. This step is called oshibune. The next day the bags are restacked and pressed again in a step called semebune, and the sake that comes out at this stage is called seme. Among the sake obtained after arabashiri, the portion that comes out before seme is called nakadare. In recent years automatic moromi presses have become widespread. However, the traditional method using the fune is often used for premium sake, and it is regarded as a worthwhile process despite the effort and time it requires.

Fusel oil is a mixture of higher alcohols produced during fermentation, consisting mainly of isobutyl alcohol and isoamyl alcohol. These alcohols are generally one of the elements that influence the aroma and flavor of sake. At low concentrations, fusel oil has a distinctive aroma and helps enrich the overall taste, but at high concentrations it can give off an unpleasant smell and may adversely affect quality. For this reason, managing fusel oil is important during the brewing process.

Fushimi no Gokosui is a type of groundwater in Fushimi Ward, Kyoto, and refers in particular to the water that wells up within the grounds of Gokonomiya Shrine (御香宮神社). Sake brewing has flourished in this district since the Edo period, and because Fushimi's groundwater is soft water, it is well suited to sake brewing. Fushimi water gives sake a gentle sweetness, so Fushimi sake is commonly called "Fushimi no onna-zake" (Fushimi's feminine sake), in contrast to "Nada no otoko-zake" (Nada's masculine sake). There are said to be six wells at the Gokosui spring site, and the water from each is described as bringing a distinctive flavor to sake. In this way, Fushimi no Gokosui plays a very important role in sake brewing.

Futsu jozo ho (the ordinary brewing method) is a way of brewing sake that uses rice, rice koji, and water, together with brewer's alcohol, organic acids (succinic acid, lactic acid, citric acid, and malic acid), and sake lees (sake kasu). Because alcohol is added during the brewing process, this method allows sake to be produced at lower cost, and much of the sake in general circulation is made this way. The addition of alcohol can give the sake distinctive characteristics in flavor and aroma, and it offers a taste that differs from that of Junmai sake.

Futsushu (ordinary sake) refers to sake that does not fall into the Tokutei Meisho-shu (special designation sake) categories. Special designation sake, such as Ginjo, Junmai and Honjozo, is subject to strict standards for quality and production methods, but these standards do not apply to futsushu. Specifically, futsushu may use additional ingredients such as brewer's alcohol, sugars and acidulants. The conditions for production methods and quality are relatively relaxed for futsushu, and there are no restrictions on the grade of the rice used or on the rice polishing ratio. As a result, futsushu comes in a wide range of styles and flavors, and some are of high quality and very enjoyable. Some breweries also make fine futsushu, but because there are no specific regulations governing labels such as Josen and Kasen, the criteria for judging quality vary according to each brewery's policy and style. Futsushu is widely enjoyed as an everyday sake.

Fuzo refers to the spoilage of sake moromi (fermentation mash) caused by unwanted microorganisms. These spoilage organisms include, for example, lactic acid bacteria and wild yeasts. When they invade the moromi, fermentation does not proceed normally, and the mash turns sour or gives off an unpleasant odor. Once fuzo occurs, the quality of the moromi drops significantly and it becomes unfit to drink, so it is generally, regrettably, discarded. In sake brewing, hygiene management is extremely important, and brewing in a clean environment is required to prevent fuzo.

Fuzo nyusankin (spoilage lactic acid bacteria) refers to a specific group of lactic acid bacteria that are active in the moromi (fermentation mash) and produce lactic acid. These bacteria play an important role mainly in the sake brewing process. There are two types of fuzo nyusankin: homofermentative rods (bacilli) and heterofermentative cocci. Homofermentative rods are characterized by higher tolerance to alcohol and acid. Heterofermentative cocci, on the other hand, have different metabolic pathways and produce a variety of fermentation products. Fuzo nyusankin grow better than ordinary lactic acid bacteria in low-temperature environments and can remain active even in the range of 5°C to 8°C, for example. This characteristic makes them less susceptible to the influence of other microorganisms during fermentation and helps ensure the stability of sake quality. Because they have a favorable effect on the flavor and aroma of sake, they are regarded as a very important element in brewing.

FY (Fiscal Year) refers to the accounting year: a fixed period set by companies, government agencies, and other organizations to organize and classify their income and expenditures. This period normally consists of 12 months, and the point in the calendar year at which it begins can differ from one organization to another. In the Japanese sake industry as well, the term FY has been in use since April 2008, and it plays an important role as an indicator for understanding the financial situation related to the production and sale of alcoholic beverages. Because sake brewers plan their product sales strategies and resource allocation on the basis of the fiscal year, FY is also closely watched as a way of understanding trends in the industry.

Gaiko nainan (外硬内軟) refers to steamed rice that has been steamed to an ideal condition during the sake brewing process. In this state, the outside of each grain is firm, while the inside is soft and springy. Specifically, the surface is not sticky, and when the rice is squeezed in the hand it has a firm springiness, yet no hard core can be felt in the center. Steamed rice of this kind is considered essential for making high-quality koji and for brewing moromi (fermentation mash). Gaiko nainan rice is the result of the rice being steamed evenly, which produces this ideal texture, and it plays an important role in sake brewing.

Galactose is a monosaccharide (simple sugar) with the molecular formula C6H12O6. It shares the same molecular formula as glucose, but its structure differs, so it shows different properties. In sake brewing, the ability of sake yeast to ferment galactose is important. This fermentation process is one factor that influences the flavor and aroma of sake. The fermentability of galactose by yeast contributes to the quality of sake and the diversity of its taste.

Gantoshitsubutsu (sugar-containing materials) refers to substances rich in sugar, such as sugar, molasses, and honey. Because these substances are used mainly for the sugar they contain, they are employed to add sweetness and in the fermentation process. In sake production as well, sugar-containing materials play an important role as a source for fermentation, and sake is made when yeast converts the sugar into alcohol. In this way, sugar-containing materials are an important factor influencing the taste and aroma of sake.

Gelatin is a protein of animal origin, made by boiling bones, skin, tendons and similar materials in water and extracting the result. In sake production, it is sometimes used for orisage, the process of fining sake to settle out sediment (ori). Orisage removes the sediment that remains after fermentation, and gelatin helps clarify the sake during this step. Gelatin is often used together with persimmon tannin (kakishibu), and this combination is also expected to improve the flavor and quality of the sake. In sake brewing, gelatin is one of the important materials.

Koka (gelatinization) refers to the physical change that occurs when water is added to starch-containing ingredients such as rice and they are heated. In this process, starch granules absorb water and swell, turning into a transparent, sticky, paste-like substance. Because gelatinized starch is broken down more readily by enzymes, it is an important step in the fermentation process. In sake brewing, gelatinizing the rice after steaming allows the later enzymatic saccharification (conversion of starch into sugar) to proceed smoothly, leading to alcohol fermentation. Gelatinization is an important factor that directly affects the flavor and aroma of sake.

Genkei seimai (original-form rice polishing) is a method of milling in which only the outer layers of brown rice are removed, keeping the original shape of each grain as much as possible. The aim is to strip away the outer skin and bran while retaining the germ and nutrients at the center of the grain. Because sake brewing places great importance on the quality of its rice, genkei seimai is regarded as playing a significant role in shaping flavor and aroma. This process is said to bring out the character of the sake and help achieve a better taste.

The original shape index (genkei shisu) is an indicator of how much of the shape of brown rice is retained by polished (milled) white rice. It is calculated by comparing the length, width, and thickness of the white rice with the corresponding dimensions of the brown rice. Specifically, the original shape index LW is the ratio of length to width of the white rice divided by the ratio of length to width of the brown rice, and the original shape index WT is the ratio of width to thickness of the white rice divided by the ratio of width to thickness of the brown rice. The closer the index value is to 1, the better the white rice retains the shape of the brown rice, and this is considered a factor that affects the quality and texture of the rice. Rice with a high original shape index is said to cook well and have a satisfying bite, so it is also an important indicator for rice used as a raw material for sake.

Genmai (brown rice) refers to rice that has been threshed from the rice panicle and had its hulls removed. Unlike white rice, genmai retains its outer layers and germ, so it is nutritionally rich and contains plenty of vitamins and minerals. With growing interest in health, the number of sake made with genmai has been increasing. In sake brewing, using genmai often gives the sake aromas and flavors distinct from those made with white rice, allowing drinkers to enjoy sake with a more individual character.

Genmoromi (原醪) is an important stage in sake brewing, referring to the state of the fermentation mash (moromi) before alcohol or brewer's alcohol is added. At this stage, rice, koji, water, and yeast are combined and fermentation proceeds, shaping the basic flavor and aroma of the sake. Genmoromi is a key factor that lays the foundation for the quality and taste of the finished sake. For this reason, kurabito (brewery workers) pay close attention to managing it.

Genryomai refers to the rice used to brew sake. Special rice varieties generally known as sake rice (shuzo kotekimai, or sakamai) are chosen, and they have a major influence on the flavor and quality of the sake. Sake rice is selected with attention to grain size, starch content, and how easily the rice can be polished. Representative varieties include Yamada Nishiki, Gohyakumangoku, and Aiyama. These rice varieties are often required to undergo a high degree of polishing (the proportion of the grain milled away when preparing it as white rice), which makes polishing technology play an important role. Using good-quality brewing rice produces sake with richer flavor and aroma.

Genshu (undiluted sake) is sake that is bottled without any water added after the moromi (fermentation mash) has been pressed. As a result, its alcohol content is usually high, typically around 18 to 20 percent, and it is known for a rich, full-bodied flavor. Most sake has water added to adjust the flavor and bring the alcohol level into a suitable range, whereas genshu is bottled in its pure state, allowing drinkers to enjoy its distinctively deep, full texture on the palate. Genshu is also sometimes served on the rocks, and drinking it chilled brings out its flavor further, which makes it especially popular among sake lovers. In terms of production and quality as well, genshu is sold just as it is, without dilution, and in this way it helps convey the purity of sake brewing.

Genteikyusui (limited water absorption) is a technique that shortens the soaking time during the rice-soaking stage so that polished rice does not absorb more water than necessary. The method is particularly important in the production of Ginjo sake. By keeping the moisture content inside the rice at an appropriate level, it aims to improve the aroma and flavor of the sake. Excessive water absorption can spoil the flavor of the rice and negatively affect the quality of the sake, so a water content controlled through limited absorption helps bring out a refined flavor and aroma.

Gin no Yume is a sake rice developed in Kochi Prefecture, bred from Yamada Nishiki as the mother and Hinohikari as the father. First released in 1998 (Heisei 10), it is well suited to the climate and natural environment of Tosa and is particularly strong in its suitability for sake brewing. Its quality is comparable to that of Yamada Nishiki, often called the king of sake rice, and it is well suited to brewing premium sake such as Ginjo. In recent years, many breweries have used this rice to make sake that brings out its distinctive flavor and aroma.

Ginjo-shu is one of the tokutei meishoshu (special designation sake) categories of Japanese sake. It is made from white rice polished to a rice polishing ratio of 60% or less, rice koji, and water, and in some cases with added brewing alcohol. Its production uses the "ginjo-zukuri" technique, in which the moromi (fermentation mash) is fermented slowly at low temperatures. This gives the sake its gorgeous, fruity aroma and a clean, light (tanrei) taste. Specifically, it is made with white rice polished to 60% or less and is finished as a sake with good flavor, aroma and color. Brewing alcohol may be used in an amount not exceeding 10% of the weight of the white rice used. Ginjo includes types such as Junmai Ginjo and Daiginjo. Daiginjo, which uses white rice polished to 50% or less, is known for its especially excellent flavor and aroma. When no brewing alcohol is used, the sake is called Junmai Ginjo or Junmai Daiginjo. Overall, Ginjo is one of the most popular styles of Japanese sake, thanks to its distinctive aroma and taste.

Ginjo-zukuri is a method of brewing sake that uses specially selected rice with a high degree of polishing (a low rice polishing ratio figure) and ferments it slowly at low temperatures. By polishing away the outer layers of the rice, the process aims to remove impurities and bring out a pleasant aroma. Sake produced by ginjo-zukuri is characterized by a distinctive fragrance known as ginko, which is fruity and elegant. Temperature control during the fermentation of the moromi (fermentation mash) is important, and the technique of long, low-temperature fermentation raises the quality of Ginjo sake. This careful production process yields a smooth, delicate taste, and Ginjo sake has become an especially popular style among sake.

Ginjoka (ginjo aroma) is the aroma characteristic of sake brewed in the ginjo style, referring mainly to a showy, fragrant scent reminiscent of flowers and fruit. This aroma is made up chiefly of esters produced by yeast, especially isoamyl acetate and ethyl caproate. Ginjoka includes fruity elements such as banana, melon, and apple, and the way these interweave in a complex manner creates a highly appealing fragrance. The aroma is an important element in shaping the distinctive flavor of ginjo sake, and when tasting, it is recommended to begin by enjoying the aroma.

Glucoamylase is one of the enzymes produced by koji mold (kojikin), and its main role is to break down starch into sugar. By cutting the molecular structure of starch, this enzyme converts it into smaller sugar molecules, and it contributes to the saccharification of rice starch in sake brewing. This supplies the sugars needed for alcohol fermentation and has a significant influence on the flavor and sweetness of sake. Glucoamylase functions efficiently especially within the temperature range where the enzyme is most active, and it plays an important part in the brewing process.

Glycerin fatty acid ester is an additive used mainly in the sake brewing process. It improves the sabake of steamed rice (the way the grains separate, which depends on the rice's condition and stickiness), making it easier to move steamed rice by pneumatic conveyance and to carry out koji making. Specifically, it keeps the steamed rice grains from sticking to one another so that the rice can be handled evenly, which improves working efficiency when making koji. This ester is approved as a food additive and its safety has been confirmed, but it is important to use it in an appropriate amount.

Go (合) is a traditional Japanese unit of volume used mainly for measuring sake. One go equals 180 milliliters and is commonly used as a standard when pouring sake into a choko (small sake cup) or other sake vessels. The unit plays an important role in Japanese cuisine and sake culture, and amounts based on the go are often used when serving sake at meals and celebrations.

Gohyakumangoku (五百万石) is a sake rice (sakamai, rice developed specifically for brewing sake) bred in Niigata Prefecture. It was registered as a variety in 1944 under the name "Kokei No. 290" (交系290号) and was given its current name in 1957 to commemorate Niigata Prefecture's rice production exceeding 5 million koku. The variety is grown mainly in Niigata Prefecture and has spread chiefly across the Hokuriku region. Gohyakumangoku has a large shinpaku (the opaque white core of the rice grain), so it is not well suited to high polishing and is said to be less suitable for sake such as Ginjo. However, this same characteristic means it is valued for making koji easily, which is an important advantage in brewing. Sake made from Gohyakumangoku often has a relatively light aroma and flavor, and the rice is frequently used for tanrei (light and clean) styles of sake. It was once the most widely planted variety in Japan, until Yamada Nishiki took that position. Gohyakumangoku grown in Niigata Prefecture is regarded as especially high in quality and is well regarded nationwide. In the sake industry, Gohyakumangoku is classed as brewing brown rice (rice for sake production), distinct from ordinary table rice (hanmai).

Gokosui refers to the groundwater that wells up within the grounds of Gokonomiya Shrine in Fushimi Ward, Kyoto. Sake brewing has flourished in this area since the Edo period, and its abundant groundwater is used to brew sake. Gokosui in particular is high-quality soft water, which gives the sake made in the Fushimi district a sweet character. For this reason, sake brewed in Fushimi is affectionately known as "Fushimi no Onnazake" (Fushimi's "feminine sake") and is often contrasted with the sake of Nada. There are six wells from which Gokosui springs, and each is regarded as indispensable to local sake brewing. Gokosui is an important element influencing the flavor and aroma of the sake.

Gokumi refers to the sense of fullness in the taste of sake that arises when rich flavors are perceived and those flavors are in harmony. It is also called "koku" (body or richness). It is not simply a matter of sweetness or sourness: umami, bitterness, aroma, and other elements come together as one to give the sake a deep, layered taste. Gokumi gives the drinker a feeling of satisfaction and is regarded as an especially important element in pairing sake with food. Many high-quality sake show a clear sense of gokumi, and it is greatly influenced by the brewer's skill and the choice of ingredients.

The grading method (kakuzukeho) is a way of evaluating the quality of sake, with quality judged mainly through sensory tasting (kikizake). The grading takes an overall view of the sake's taste, aroma, and appearance, and classifies it into categories such as "good/poor," "superior/average/inferior," or "excellent/good/acceptable/unacceptable." The grading method helps consumers choose outstanding sake and plays an important role in promoting better quality in sake brewing. The grading criteria are set by specialist judges and are reviewed periodically, so they also serve as an important indicator for maintaining quality.

A gram equivalent is a unit expressing the amount of hydrogen ions (H⁺) that a particular substance can release or accept in a chemical reaction. Specifically, the value obtained by dividing the molecular weight of an acid by the number of hydrogen ions the acid can release is called the equivalent weight, and expressing this in grams gives the gram equivalent. For bases, the equivalent is calculated in the same way, by dividing the molecular weight by the number of hydroxide groups (OH⁻) contained in the molecule. In research on sake brewing and flavor, the gram equivalent is an important indicator for understanding the balance between acids and bases.

Granular activated carbon (ryujotan) is a carbon material that plays an important role in the sake-making process. It is used mainly to purify brewing water and water used for diluting sake, to decolorize sake, to adjust flavor and aroma, to prevent discoloration, and to prevent hiochi (spoilage caused by hiochi bacteria). This carbon falls under the broad category of carbon materials of all kinds, and plant-derived carbon is the most common type used in sake production. Granular carbon is distinguished from powdered carbon by its form. Compared with powder, it is easier to handle and more reusable, which allows the intended purpose to be achieved efficiently. Granular carbon also comes in types such as steam-activated carbon and zinc chloride-activated carbon, each used according to its particular characteristics. This makes it possible to produce higher-quality sake.

Guinomi is a type of vessel used for drinking sake. It is generally larger than an ochoko (a small sake cup) and is characterized by a flared, wide-mouthed shape. This shape allows the aroma to be enjoyed more fully, so guinomi are especially favored when tasting highly aromatic sake. Many guinomi are also designed to be easy to hold and easy to drink from, so they are used for casual sake drinking as well. As an important piece of sakeware that brings out the flavor of sake, the guinomi also carries cultural significance.

Hadameshi refers to the portion of steamed rice that is in contact with the koshiki (the traditional steaming vessel) during steaming. As the rice steams, this part readily absorbs condensed water, and as a result it tends to become soft. For this reason, it is sometimes given a special status as hadameshi. This soft steamed rice, in which umami is concentrated, is an important part of sake brewing and affects the quality of the sake.

Haiga (胚芽) is the germ of the rice grain, a part of the kernel that is rich in important nutrients. It makes up about 3% of the grain and contains nutrients such as protein, fat, ash (minerals), and vitamin B1. These components also play a role in sake brewing, affecting the flavor and texture of the sake, so the quality and amount of the germ are considered important for making better sake. In the sake-making process, the degree to which the rice, including the germ, is polished determines the character of the sake, so it is important to choose the polishing level with knowledge.

Haki is a container used for spitting out sake after tasting it during a sake tasting (kikizake). A haki is usually a small vessel or cup, and is used to dispose of the remaining sake once it has been tasted and assessed. It is commonly seen at sake tasting events and sake brewery tours, where cleanliness is considered important. Using a haki helps improve the accuracy of tasting and makes it possible to evaluate the flavor carefully.

The hako koji method (箱麹法) is a koji-making technique in which koji mold is cultivated in specially designed koji boxes (koji-bako) during the koji-making (seikiku) stage. Because the method allows the growing environment of the koji mold to be controlled closely, it is often used in the production of premium sake. In the hako koji method, boxes that are generally larger than the traditional koji lid (koji-buta, a small wooden tray) are used, and each box can hold 15 to 45 kg of koji. This approach makes it possible to produce a large quantity of koji efficiently at one time, but it requires a certain amount of care and attention to manage, so the knowledge and experience of skilled brewers are considered important. As a result, sake made with the hako koji method is valued as a high-quality sake with rich flavor and aroma.

Hakumai is polished white rice: brown rice (genmai) that has been milled so that the germ and the outer surface of the grain are removed. During milling, the outer layers and husk are taken off, leaving mainly the starch portion, which gives the rice its white, glossy appearance. Hakumai is extremely important in sake brewing. Because the rice polishing ratio affects the flavor and aroma of the sake, carefully selected polished rice is used especially for high-quality sake. In general, the lower the rice polishing ratio (the degree of milling), the more the rice tends to produce a high-quality, refined sake.

Hakumai buai is an indicator of the proportion of white rice in the moromi (fermentation mash) in sake brewing. The value is measured immediately after the final addition of the mash (tome-jikomi), and it is therefore also called "tome sokuji buai" (留即時歩合). It is calculated as follows: hakumai buai (%) = ((liters of moromi immediately after the final addition − liters of brewing water) ÷ kg of white rice) × 100. In general, hakumai buai becomes higher when the water absorption of the steamed rice and koji is high. This indicator is an important factor affecting the character and flavor of sake.

Hakumai no karashi (resting of polished rice) refers to the process in which polished rice is left to rest for a set period before it is used to prepare the moromi (fermentation mash). The purpose of this rest is to even out the distribution of moisture within each grain and let the rice adjust to the room temperature and humidity. This resting time is called the "polished rice resting period" (hakumai no karashi kikan), and it is usually set at around 7 to 20 days, depending on the rice polishing ratio. In addition, the process in which rice is left for about one day after being taken out of the koji room (deru koji) and then used for brewing is called "de-karashi." In this case, it is important to spread the rice thinly so that it dries. Furthermore, the process carried out between the division of the shubo (yeast starter) into separate containers (moto-wake) and its actual shipment is called "shubo no karashi" (resting of the yeast starter), and this period is usually around 5 to 7 days. Both the resting of polished rice and the resting of the yeast starter are important steps for improving the quality of sake brewing.

Hana refers to the aroma perceived through the nostrils when tasting sake. Sake aromas come in many types, including fruity, floral, and grain-like notes. Hana is regarded as a very important element in understanding the quality and individual character of a sake, and it is recommended to enjoy this aroma first when tasting. By perceiving a sake's aroma accurately, you can deepen your understanding of its characteristics and the brewing process behind it.

Hanabie is one of the temperature ranges used when enjoying sake chilled, and it usually refers to about 10°C. This temperature is considered ideal for bringing out the flavor and aroma of sake, and it highlights a particularly refreshing quality. Sake served at hanabie falls into the style known as chilled sake (hiya), giving a clean, crisp impression on the palate. Because it also pairs well with food, it is often enjoyed as spring arrives. At this temperature, sake shows a restrained sweetness and a fragrant aroma, which makes it possible to pair it with a wide variety of dishes.

A hangirioke is a large, shallow, tub-shaped vessel used mainly in the sake brewing process. It serves a variety of purposes, including dividing the yeast starter (shubo) among tanks, transporting ingredients, and washing tools. Wooden hangirioke in particular are often used for moto-suri, the pole-ramming (grinding) of the mash in kimoto-style brewing. Their capacity generally ranges from about 140 to 360 liters, and they are an indispensable tool in the brewery.

Hanjimai (半仕舞) refers to the practice in sake brewing of preparing moromi (fermentation mash) one batch at a time, every other day. The method is used to make the fermentation of the mash easier to manage, and by spreading out the timing of each preparation, it helps keep quality stable. The hanjimai technique is one example of the craftsmen's accumulated wisdom in sake making, and it is an important process for bringing out the flavor and aroma of the sake.

Haoke (端桶, also given as "hashioke") refers to sake in storage that remains in a tank that is not full because part of the sake has been drawn off. In this state, the tank has empty space inside, which may raise the risk of quality deterioration and of hiochi (deterioration due to oxidation). It is generally recommended to keep sake tanks full to reduce the surface area exposed to air and so preserve quality, so sake in a haoke state requires appropriate management.

Happoshu is a type of alcoholic beverage containing carbon dioxide, generally referring to drinks made by methods different from those used for beer. A variety of ingredients may be used in happoshu, including rice, barley, and other grains. In Japan, happoshu is often enjoyed as a low-alcohol drink and is characterized by a refreshing mouthfeel. Its aroma and flavor are also diverse, ranging from types with a festive elegance similar to Champagne or sparkling wine to those with a lighter, easier-drinking character. Happoshu is usually enjoyed with meals and is considered to pair particularly well with Japanese cuisine.

Harajiro (腹白) refers to an opaque white area found on the belly of a rice grain. Unlike shinpaku (the white core at the center of the grain), this area is prone to breaking during the rice polishing process. Rice with harajiro can see its overall quality affected, and in sake brewing in particular there is concern about its effect on the quality of the sake. To brew good sake, it is desirable to remove as much of the harajiro as possible during polishing.

Hard water (kosui) is water that contains a relatively high amount of mineral components such as calcium and magnesium ions. Specifically, water with a concentration of calcium or calcium carbonate of 120 ppm or more is generally considered hard water. Because of these components, hard water has a high water hardness, whereas water with fewer of these minerals is called soft water. In sake brewing, water quality has a major influence on the taste of the sake, so the choice between hard and soft water is important. Hard water can help bring out the umami of the sake, but it can also affect the activity of the yeast, so breweries are expected to understand the characteristics of the water they use. Removing the mineral components contained in hard water is called "softening" (nanka).

Haritsuke is a method used in sake production in which activated charcoal is added to pasteurized sake (seishu), which is then stored as it is. The process is sometimes carried out to adjust the flavor and aroma of the sake. Because activated charcoal adsorbs volatile components and impurities, using it can produce a clearer, more easy-drinking sake. However, this method is not common, and many sake breweries instead use other treatment methods to improve the quality of their sake.

Hashira shochu (柱焼酎) refers to a technique in sake brewing in which shochu is added to the moromi (fermentation mash) at the final stage of fermentation, or mixed into freshly pressed sake. The method began in Itami in the early Edo period and spread to other regions. It came to be incorporated into certain brewing processes, particularly the production of morohaku (sake made with polished rice for both koji and steamed rice). Sake brewing manuals from the Edo period record the teaching that "adding a small amount of shochu to the moromi gives the sake a firmer flavor and aroma, and makes it less prone to hiochi (spoilage by lactic acid bacteria) or souring." Sake brewing is a delicate process that relies on invisible microorganisms, and it was not uncommon for harmful microorganisms to enter during fermentation and spoil the moromi, a failure known as fuzo (spoiled batch). For this reason, it was discovered in the Edo period that adding high-alcohol shochu made the moromi less likely to spoil. This is the origin of the name hashira shochu, and it was in effect the prototype of alcohol addition. The original purpose was mainly preservation, but alcohol addition is still used in sake brewing today. Hashira shochu also played an important role in the production of Itami sake shipped to Edo during the Edo period, and the technique has continued to be regarded as important to the present day.

Hatsuage (初揚げ) refers to the first pressing of new sake in a given year. Pressing is known in Japanese as joso (上槽). The occasion marks an important milestone in sake brewing and holds special meaning for brewers. When hatsuage takes place, a celebration is held to mark the release of new sake as the result of the brewing work, and in many cases local people and others connected to the brewery gather for a celebratory event. This new sake reflects that year's climate, the quality of the rice and other conditions, giving it a distinctive character, and it is much loved by local people. Hatsuage can be considered an important event within Japanese sake culture.

Hatsudori refers to the portion of sake that is pressed first during the brewing process. It is the liquid that flows out naturally under the weight of the sake bags alone, and it is generally called "hatsudori" or "arabashiri." Hatsudori is rich in aromatic compounds and has a full, rich flavor, so it is rare and valuable and is often sold at a high price on the market. For this reason, hatsudori sake is regarded as something special by many sake enthusiasts.

Hatsunomikiri is the first tasting event held after sake brewing has been completed. It is generally held to check how the sake has turned out and to taste the first new sake of the season. It is usually held between June and August, and it serves as an important occasion for the people involved in brewing to share the results of their work while celebrating the quality of the new sake. In addition to the enjoyment of tasting the new sake, the event also fosters anticipation for future brewing and encourages cultural exchange.

Hatsuzoe (初添) refers to "soe shikomi" (添仕込, additional charging) in the sake brewing process. Specifically, it is the charging carried out in the early stage of moromi (fermentation mash) fermentation, and usually means the step of adding fresh koji, rice, and water to the initial mash. This step activates the yeast and shapes the aroma and flavor of the sake. Hatsuzoe is a very important step for improving sake quality, and close attention is paid to the timing of the charging and to temperature control.

Hattan Nishiki is one of the leading sake rice varieties of Hiroshima Prefecture and is highly regarded in sake production. The grains are large, absorb water well, and are soft and easily dissolved. This allows saccharification during brewing to proceed smoothly, resulting in sake with few off-flavors and an elegant, clean taste. Because of these characteristics, Hattan Nishiki is widely used by sake breweries across the country and is especially valued in brewing aimed at high-quality sake.

Hayawaki refers to the timing at which yeast begins fermenting during sake brewing. It is seen especially in kimoto-type and sokujo-type shubo (yeast starter), and describes yeast starting to ferment actively even though the saccharification of the steamed rice and the formation of acid have not yet progressed sufficiently. When hayawaki occurs, fermentation may become uneven or the flavor may be affected, so brewers need to be careful. Because fermentation proceeds quickly, the character and taste of the sake may end up changing.

Haze (破精, also read "hasei") refers to the white patches formed on the surface of koji rice by the mycelium of koji mold. They appear during the koji-making process as a white, cotton-like growth on the surface of the rice. Depending on the condition of the surface, haze is divided into two types: tsuki-haze (突き破精型) and so-haze (総破精型). In the tsuki-haze type, the surface appearance is not particularly conspicuous, but the mycelium has penetrated into the interior of the grain. In the so-haze type, the mycelium has spread over both the surface and the interior. Haze is an important factor in the fermentation of sake and affects its flavor and aroma, so its condition is carefully managed in sake production.

Haze-komi (破精込み) refers to the state, during sake production, in which koji mold has penetrated deeply into the interior of the steamed rice, and its hyphae break down the rice starch to produce sugars. This process plays an important role in sake fermentation. The enzymes produced by the koji mold convert the starch in the rice into sugar, and yeast then converts that sugar into alcohol and carbon dioxide, producing sake. Because haze-komi has a major influence on the quality of the koji and the flavor of the sake, it requires careful management.

Haze-mawari (written 破精廻り, with the source giving the reading as "hasei-mawari") refers to a state in the fermentation process in which haze (破精, the koji mold's growth) has spread across the surface of the koji grains and the koji has become active. Haze arises from changes in the temperature and humidity under which the koji is made, or from the action of enzymes. Once this state is reached, saccharification advances: the starch in the rice is converted into sugars, which plays an important role in the flavor and aroma of sake. Haze-mawari is a very important stage in sake brewing, and the quality of the koji greatly affects the final taste of the sake.

Hazeochi (破精落ち; the source text gives the reading as "Haseiochi") refers to koji in which the koji mold (kojikin) has not propagated well during sake production, leaving the steamed rice hard. In this state, the enzymes needed for fermentation are insufficient, and the sake brewing may be incomplete. Good koji is normally soft and rich in enzymes, and plays a vital role in sake making, so hazeochi is regarded as a serious problem that affects quality.

Heat of vaporization (kikanetsu) refers to the amount of heat a liquid absorbs when it evaporates. This phenomenon is particularly important in sake production. When steamed rice is handled, the evaporation of moisture draws away heat as heat of vaporization, which lowers the surrounding temperature. This matters because the temperature rises as koji mold multiplies, so adjustments are needed to keep the koji at its proper temperature. Heat of vaporization helps control the temperature of the koji and steamed rice, encouraging the fermentation process to proceed appropriately.

Hensei (変性) refers to a change in the properties or structure of a substance. In sake brewing, it relates mainly to the denaturation of yeast and proteins. As fermentation progresses during brewing, yeast produces alcohol, and changes in temperature and pH in the process can alter the structure and function of the yeast and other components. This denaturation can affect the final taste, including flavor, aroma, and mouthfeel, so brewers need to manage the process carefully.

Heterolactic fermentation is a process in which certain microorganisms convert sugars into lactic acid. Unlike homolactic fermentation, it produces other by-products in addition to lactic acid. This fermentation mainly yields lactic acid together with ethanol (alcohol) and carbon dioxide. In sake brewing, heterolactic fermentation plays an important role in bringing out diversity in aroma and flavor. The lactic acid produced softens the character of the sake, and the increased microbial activity promotes fermentation, which also contributes to improving the sake's flavor.

Hi (火, "fire") is a very important element in the sake brewing process. Specifically, it is connected to a phenomenon called hiochi (火落ち). Hiochi refers to a situation that arises in the fermenting moromi (fermentation mash) when temperature changes or increased yeast activity occur. If this state continues, the yeast may become overactive and brewing may not proceed well. To prevent hiochi, it is important to manage temperature and maintain a suitable fermentation environment. Because hi affects the quality of sake, it is an important point for producers.

Hiekomi is a phenomenon that occurs in the early stage of preparation (shikomi) in sake brewing. Saccharification, the conversion of starch in the steamed rice into sugar, gets ahead of the process, and yeast fermentation stalls as a result. In this state, sugar accumulates and alcohol production becomes difficult, and fermentation may ultimately stop. Hiekomi is part of the process that requires attention if fermentation is to proceed properly. In sake brewing, measures to avoid hiekomi, such as temperature control and adjustment of the brewing water, are important.

Higairyu (被害粒) refers to rice grains of inferior quality among the rice used as the raw material for sake. They include sprouted grains, grains damaged by disease or insects, deformed grains with abnormal shapes, grains with cracked centers (known as domware, or "belly cracks"), broken grains, and discolored brown grains (known as chamai, or "tea rice"). Because these damaged grains lower the quality of the sake, sorting and removing them is important in brewing. Removing damaged grains contributes to better quality when making good sake.

Higher alcohols (koukyuu arukoru) is a general term for alcohols whose molecules contain three or more carbon atoms. They are produced together with ethyl alcohol during the production of fermented beverages, including sake. Examples include n-propyl alcohol, isobutyl alcohol, and isoamyl alcohol, which are important components that give distilled spirits and fermented beverages their characteristic aroma and flavor. Together with esters, higher alcohols make up the aromatic components of sake and have a significant influence on its overall taste and body.

Koseihakumai (highly polished rice) refers to sake rice that has been milled to a high degree, meaning a large part of the grain's outer surface has been polished away. In general, the lower the rice polishing ratio, the more of the outer part of the grain is removed, and the more of the white shinpaku (starchy core) at the center remains. Highly polished rice is therefore rice that has been milled to a greater degree, and it is considered to use purer components. Using highly polished rice gives sake a clearer taste and aroma and brings out delicate flavors, which is why it is favored in many premium sakes.

Hiire (pasteurization) is a step in sake production in which sake is heated to about 60°C to 65°C after pressing (shibori, or joso), in order to sterilize it and halt enzyme activity. The process is important for maintaining quality, as it prevents deterioration during storage. Hiire is a form of pasteurization used in sake. In addition to sterilizing the sake, it helps adjust flavor and aroma and stabilize the character of the sake. Sake that has not undergone hiire is called namazake (unpasteurized), and its taste can differ from that of pasteurized sake. For this reason, hiire is regarded as an essential step for preserving both the shelf life and the flavor of sake. Historically, hiire is said to have been practiced since the Muromachi period in the 14th century, and it continues to be passed down today as a traditional method.

Hijimai (日仕舞) refers to the practice in sake brewing of preparing one batch of moromi (fermentation mash) every day. This process is an important step in keeping sake production continuous, and daily diligence forms the foundation for producing good sake. When two batches of moromi are prepared each day, it is sometimes called "nikojimai" (2個仕舞). Hijimai is an essential task for maintaining the rhythm of sake brewing.

Hikikomi is an important step in sake production in which steamed rice is brought into the koji room (koji muro). The steamed rice is piled on the floor at a temperature of 33 to 36°C. After it is piled up, it is covered with cloth to hold the temperature and create an environment in which the koji mold can work actively. This process is the first step in making koji from rice, and it has a significant influence on the flavor and aroma of the finished sake.

Hikikomika (引込み香) refers to the aroma perceived when sake is taken into the mouth and tasted on the tongue and inside the mouth while breath is released through the nose. Drinking carefully in this way lets you perceive the deeper fragrance of the sake. Hikikomika is closely related to the aroma that arises in the mouth (kochuka, 口中香) and the aroma that lingers once sake is held in the mouth (fukumika, 含み香), and it is an important element in fully enjoying the flavor of sake. To bring out the best moment for drinking and the flavor of sake, it is important to be mindful of this aroma as you taste.

Himatsu doban (飛沫同伴, "droplet entrainment") is a phenomenon that occurs during the steaming process in sake production. It refers to water droplets produced by the boiling water in the steaming kettle being carried along with the steam and scattered into the koshiki (the steaming vessel), where they mix with the raw materials. It occurs especially easily when too much water is filled into the wagama (traditional kettle), and so requires careful handling. When it occurs, excess moisture can adhere to raw materials such as rice and barley, which can upset the balance of the brewing. For this reason, managing the proper amount of water and the steaming process is important in sake brewing.

Himeii zukuri is a modern technique used in sake production, also known as the high-speed agitation and crushing method in a liquefaction tank (液化槽内高速撹拌破砕法). It combines liquefaction brewing with a high-temperature saccharification method to make the fermentation process more efficient and to save labor in production. With himeii zukuri, rice can be liquefied more quickly, and saccharification can proceed in less time than with conventional methods. This greatly reduces the effort and time required for brewing, making it possible to improve productivity while maintaining consistent quality. A similar technique is yuMai zukuri (融米造り), but himeii zukuri is distinguished by its characteristic high-speed agitation.

Hinata-shu (ひなた臭; the source gives the reading as "hinatakusa") refers to a distinctive odor that develops in sake after prolonged exposure to sunlight. It arises when components in the sake are affected by light and heat, causing oxidation and deterioration to progress. Hinata-shu generally gives an unpleasant impression and detracts from the flavor and aroma of the sake, so care is needed in choosing where sake is stored. To prevent it, it is especially important to avoid direct sunlight and to store the sake at an appropriate temperature and humidity.

Hinatakan (日向燗) is one of the temperature ranges used when warming sake, referring to a temperature of around 30°C. At this temperature the aroma and flavor come forward, and the sake feels easy to drink and mellow, which is why it is favored by many sake enthusiasts. Hinatakan pairs particularly well with light-style sake and with sake that has a fruity aroma, and its gentle warmth makes for a pleasant drinking experience. Some sake is best enjoyed chilled and some warmed, and hinatakan is one of those options, well suited to a toast or a leisurely meal.

Hine koji (老ね麹) refers to koji that has been matured by encouraging the growth of koji mold over an extended period during the koji-making process. Through this process, the koji mold produces ample enzymes and acquires strong enzymatic power. As a result, hine koji has high saccharifying ability and fermentation power and gives rise to a variety of fermentation products, making it an important element that adds depth to the flavor and aroma of sake. Sake made with hine koji often has a rich taste, and the koji is highly valued in sake brewing.

Hineka (老香) refers to an aroma that develops under certain conditions, mainly in sake. In general, it is an off-odor caused by storing pasteurized sake in a high-temperature environment, and this is what is called hineka. In this case the aroma is usually perceived as unpleasant and indicates a decline in quality. On the other hand, in koshu (aged sake) that has been matured under controlled conditions, hineka may be regarded as a desirable maturation aroma. Here, the deep aroma gained through long aging is valued, so it differs from a simply deteriorated smell. Furthermore, the hineka of koji refers to a distinctive aroma produced during koji making when the koji fermentation time is extended. This aroma can also develop as sake matures over time, and it is one of the elements that add depth to the flavor of sake.

Hineri mochi is a small portion of freshly steamed rice taken out during sake brewing, then crushed and kneaded by hand in the palm into a rice-cake-like mass. This is done to check how well the rice has been steamed, and the result should have the proper texture and stickiness. By examining the hineri mochi, brewers judge whether the sake rice has been steamed properly and is in the best condition for the later stages of brewing.

Hinerimochi is a rice-cake-like preparation made during sake brewing to check how well the rice has been steamed. A small amount of steamed rice is kneaded and flattened into a thin shape. Brewers use the hinerimochi to judge whether the steamed rice is in the right condition, and in this way they control the quality of the brewing. The condition of the rice at this stage greatly affects the flavor and aroma of the finished sake, so the test plays a very important role.

Hiochi is a phenomenon that occurs during sake production when hiochi bacteria (hiochikin) multiply. It can make the sake turn cloudy white, increase its acidity, and produce a characteristic off-odor known as hiochi aroma. This odor is attributed mainly to diacetyl and volatile acids, and is described as reminiscent of the morning sickness of early pregnancy. Once hiochi occurs, the flavor of the sake deteriorates and its quality declines, so hygiene management during brewing is important.

Hiochi bacteria detection medium is a special culture medium used to check whether sake has been contaminated by hiochi bacteria (hiochi-kin). Hiochi bacteria are microorganisms that spoil the quality of sake, and their presence can greatly alter its flavor and aroma. By using this medium, brewers can check early for the presence of hiochi bacteria and keep sake safe during fermentation and storage. Specifically, a sample of sake is added to the medium and cultured under specific conditions, and the brewer observes whether hiochi bacteria grow. This makes it an important tool for sake quality control.

Hiochi-kin (hiochi bacteria) is a type of lactic acid bacteria and a microorganism that causes particular problems in the production of sake. When it multiplies in sake, the sake can turn cloudy white and give off an unpleasant, foul odor, making it unfit to drink. Hiochi-kin is highly tolerant of alcohol and can proliferate easily even in the environment of sake. Because inadequate hygiene management during production raises the risk of hiochi-kin contamination, monitoring for this bacteria is important in sake brewing.

Hitohadakan is one of the temperature ranges used when warming sake (kan), referring to a temperature of around 35°C. This temperature is close to the warmth of human skin felt in the palm of the hand. It brings out the mellowness and aroma of sake, and is considered an easy-drinking temperature that is especially gentle on a chilled body. Because the sake is not warmed too much, its delicate flavors are not lost and its rich taste can be enjoyed, which makes hitohadakan a popular way to drink sake in any season.

Hiyaoroshi is sake that was brewed in early spring and pasteurized, then aged through a summer. It is shipped around September, once its temperature has settled to match the outside air, without being pasteurized again. The name comes from "hiyasu" (to cool, here meaning namazake, or unpasteurized sake) and "orosu" (to ship). Sake aged in this way is characterized by a mellow, deep flavor and aroma, and it is welcomed as a hallmark of autumn. In the past, it was common for much sake to be aged for half a year like this and shipped in early autumn. Today, hiyaoroshi is mainly sold as a seasonal limited product from late September through October. It is also sometimes called "akiagari" (autumn maturity). Because it lets drinkers enjoy the changes in flavor and aroma brought about by aging, it is one of the most popular sakes of the autumn season.

Homolactic fermentation refers to a process in which sugars are converted into lactic acid alone. In this fermentation process, glucose is converted into lactic acid. As a chemical equation, one molecule of C6H12O6 (glucose) becomes two molecules of C3H6O3 (lactic acid). This type of fermentation plays an important role in the production of yogurt and in the production of some whiskies. In sake, the activity of lactic acid bacteria can also have an influence, and homolactic fermentation may contribute to the development of flavor and to improved shelf stability in sake brewing.

Honjozo is one of the special designation sake categories (tokutei meisho-shu) established under Japan's Liquor Tax Act. It is made from white rice polished to a rice polishing ratio of 70% or less, rice koji, brewer's alcohol, and water. It is required to be a sake of excellent flavor, aroma, and color. A particularly important point is that the amount of brewer's alcohol used is limited to no more than 10% of the weight of the white rice. Among the special designation sakes that do not carry "Junmai" in their name, Honjozo uses rice, rice koji, and brewer's alcohol as its basic ingredients, and it is produced in accordance with the manufacturing method and quality labeling standards. The name is standardized as "Honjozo-shu," and the older designations "Honzukuri-shu" and "Honjikomi-shu" may not be used. This makes it easier for consumers to understand that Honjozo is a high-quality sake and to enjoy its flavor.

A horizontal rice polishing machine (yokogata seimaiki) is a machine used in the rice polishing process, designed mainly to remove the outer layers of the rice grain. Its rollers are mounted on a horizontal rotating axis, and it effectively removes the fruit coat (pericarp), seed coat, and germ by using friction between the grains of rice. For table-rice-level polishing, with a rice polishing ratio of 90 to 92%, applying strong pressure produces smooth white rice. Because of its structure, the horizontal rice polishing machine can polish rice evenly, and it is an essential machine for producing high-quality rice for making sake.

Hosanzai (acidulants) are acids added to keep the shubo (yeast starter) and moromi (fermentation mash) in good condition and to improve the quality of sake. Acid supplementation plays a role in supporting microbial activity, particularly during fermentation, and is an important means of improving the flavor and shelf stability of sake. The acids generally used as acidulants include lactic acid, succinic acid, and malic acid. These acids adjust the pH of the shubo and moromi and support yeast fermentation, which helps raise the quality of the sake.

Huangjiu (黄酒, pronounced koshu in Japanese) is a traditional Chinese brewed alcoholic beverage made mainly from grains. It is brewed in particular from rice, wheat, and similar grains, and is fermented using bing qu (餅麹), a type of koji, which gives the drink its distinctive flavor and aroma. Among huangjiu, Shaoxing wine (紹興酒) and laojiu (老酒) are well known in Japan as well. These huangjiu have sweetness, umami, and a deep, rich taste, and they pair well with food, so their use in dining settings is expanding. Because of the variety of its production methods and flavors, huangjiu is regarded as one of the important alcoholic beverages representing Chinese culture.

Humidity is a measure of the amount of water vapor contained in the air, and is usually expressed as relative humidity. Relative humidity is the ratio between the actual amount of water vapor in the air at a given temperature and the maximum amount of water vapor the air can hold at that temperature, at which point it is saturated. Humidity is very important in the production and storage of sake, and if it is not kept at an appropriate level, it can affect the flavor and quality of the sake. In the fermentation and aging processes in particular, a moderate level of humidity is needed to optimize the activity of yeast and bacteria and to improve the quality of the sake. In storage environments as well, careful management is necessary: if humidity is too high it can lead to mold, while if it is too low the sake's volatile components are lost.

Hydrogen ion concentration (pH) is an indicator of how acidic or alkaline a solution is. pH is expressed as a number from 0 to 14, with 7 being neutral. Values below 7 indicate acidity, and values above 7 indicate alkalinity. In sake, the typical pH range is about 4.2 to 4.7, and it is an important factor affecting the flavor and shelf stability of the sake. The lower the pH of a sake, the stronger its sourness, and it may come across as fresh with a clean finish. On the other hand, a higher pH is characterized by a mellow, sweeter taste. Appropriate pH control during the brewing process also contributes to better quality.

Hydrogen peroxide solution is a chemical used mainly for disinfection and sterilization. It is generally sold at a concentration of 30 to 35%, and at this concentration it is diluted with water by a factor of 10 to 30 before use. Because cleanliness is extremely important in sake brewing, it is used to sterilize equipment and facilities such as tanks and brewing rooms. Hydrogen peroxide breaks down into water and oxygen, so it leaves very little residue, which makes it an ideal disinfectant.

Hydrolysis is a reaction in which an inorganic or organic substance is broken down by reacting with water. In this process, water molecules take part in the reaction and cleave chemical bonds, producing new compounds. In sake brewing, hydrolysis occurs in particular when enzymes in koji, known as alpha-amylase, break down the starch in rice. The sugars produced by this reaction are converted into alcohol by yeast during the later fermentation process, making this an important step in the transformation of rice into sake.

Ichigo (一合) is a traditional Japanese unit for measuring sake, equal to 180 milliliters (ml). One go is also equivalent to ten shaku (勺), and it is widely used as the basic unit for enjoying sake. The unit is commonly used when sake is served and when it is sold at liquor shops.

Ichikoku (一石) is a unit used to measure the volume of sake, equal to approximately 180 liters. It has long been used in Japan to measure traditional quantities of rice and sake. One koku is also equal to 10 to (斗, a traditional unit of volume). In sake brewing and distribution, the koku is often used, and it is an important benchmark in the sake industry.

Ietsuki kobo (house yeast) refers to wild yeast that occurs naturally in a particular sake brewery. These yeasts are adapted to the brewery's environment and climate, and they can contribute a distinctive character to the flavor of the sake. However, compared with pure cultured yeast that has been isolated, house yeast generally produces more acid and does not produce enough alcohol. In many cases, the quality of its aroma and flavor is also lower. For this reason, skill and experience in brewing are important when house yeast is used. Because it can also bring out the individuality of a sake, one of its appeals is that, with careful technique, it can be used to create distinctive sake.

Ikko moto refers to brewing one moromi (fermentation mash) from one shubo (yeast starter). The shubo is a special liquid containing the microbes and yeast that support sake fermentation, while the moromi is the mixture that is actually fermented to make the sake. If one shubo is divided in half to make two moromi, this is called "niko moto" (2個もと), and the brewing volume can be increased further from there. This unit plays an important role in the traditional sake-making process.

Ikkyushu (first-grade sake) was one of the classifications once used under Japan's Liquor Tax Law to indicate the quality of sake. The system had three grades: tokkyu (special grade), ikkyu (first grade), and nikyu (second grade), and sake was classified according to its quality and brewing process. Ikkyushu was the middle grade, and it was valued for its drinkability and balance of flavor. However, the Liquor Tax Law was revised on April 1, 1989, and this grading system was abolished. As a result, ikkyushu no longer exists as an official standard today, and each brewery develops its products based on its own brand and quality standards.

Imazugo (今津郷) is a sake-producing district in the southeastern part of Nishinomiya City, Hyogo Prefecture, and one of the Nada Gogo (the Five Districts of Nada). During the Meiwa era (1764–1772), Kaminada and Shimonada were merged and came to be called "Nadame Sango," which gives the area a rich historical background. Imazugo is blessed with high-quality water sources and thriving rice production, creating an ideal environment for sake brewing. Local sake breweries draw on traditional techniques to produce flavorful sake. Sake from Imazugo is characterized by its aroma and taste, making it an appealing choice for sake enthusiasts.

Indication of place of origin (sanchimei no hyoji) refers to the place name shown on a sake label to indicate where the sake was produced and bottled. This indication may be used only for seishu (refined sake) that was actually produced in that place. Sake that has been blended with sake made elsewhere, or that has been moved to another location and bottled there, may not carry a place name of origin. Place names of origin include the names of administrative divisions such as prefectures, cities, towns, and villages, as well as historical names of former provinces and commonly known regional place names. In this way, the place name of origin provides important information for understanding the quality and character of a sake.

I apologize, but "Roudou Anzen Eisei Ho" (労働安全衛生法) is not a term related to sake. If you would like an explanation of another term related to sake, please let us know the term and we will be glad to help.

Inferential statistics is a branch of statistics used to estimate the characteristics and trends of an entire population from a limited set of data. By analyzing a specific sample, it is possible to draw inferences about the characteristics of a broader group. Inferential statistics employs a variety of methods, such as calculating the sample mean and sample variance and using the results to estimate the population mean and variance, and it is used in many fields. The discipline was developed by R. A. Fisher, who played an important role in laying the foundations of probability theory and statistical analysis.

The ingredient list (原材料名の表示, genzairyomei no hyoji) is the section of a sake label that names the ingredients used to make the sake. Under the labeling standards for production methods and quality that are set by law, every ingredient except water must be listed. Rice is listed first, followed by rice koji, and then any other ingredients in descending order of the amount used. For example, if sugars such as glucose or starch syrup (mizuame) are used, this must be stated, and acidulants such as lactic acid and succinic acid may also be listed. Monosodium glutamate may be indicated either as "glutamic acid Na" or as "seasoning (amino acid salt)." In this way, the ingredient list is an important element in ensuring transparency for consumers.

Inorganic components are mainly mineral constituents that play an important role in the raw materials and production process of sake. They include potassium, calcium, magnesium, and iron, which are supplied by ingredients such as rice and water. Inorganic components influence the flavor, mouthfeel, and overall character of sake. Because these components remain as ash after incineration, measuring how much inorganic matter a sake contains also serves as an important indicator for evaluating its quality and characteristics.

Inorganic compounds are, in general, compounds that do not contain carbon. They include water, table salt (sodium chloride), sodium hydroxide, and hydrochloric acid. Some substances that do contain carbon, such as carbon dioxide and calcium carbonate, are also generally treated as inorganic compounds because of their chemical properties and usage. Inorganic compounds play an important role in the production of beverages and foods, and many of them are involved in sake brewing. For example, salts present as mineral components affect the taste and aroma of sake, so understanding inorganic compounds is important for improving sake quality.

Instrument error correction (kisa hosei) is an important process for improving the accuracy of measuring instruments. Specifically, it is the procedure of finding the actual value (the true reading) by subtracting the instrument error (kisa), the measurement error inherent in the instrument, from the value the instrument indicates (the reading), as with a hydrometer or similar device. Instrument error is always present in measuring instruments and may also vary with temperature and conditions of use. Because correcting for it makes accurate measurement results possible, it is an extremely important step in sake brewing and evaluation. Accurate instrument error correction makes assessments of flavor and quality more reliable.

Internal filtration (naibu roka) is one of the filtration methods used in sake production, carried out mainly to remove suspended matter from the liquid. A distinctive feature of this method is that a porous filter medium is used, and a cleansing effect is obtained when the sake is filtered. In general, as the liquid passes through the inside of the filter medium, fine suspended particles are captured, yielding clear sake. This technique is important for improving sake quality in particular, and it is an indispensable process in making highly clarified sake.

An ion is an electrically charged particle, a form of atom or molecule. By losing or gaining electrons, an atom or molecule moves from a neutral state to a charged state. Cations carry a positive charge; examples include sodium (Na⁺), potassium (K⁺), and calcium (Ca²⁺). Anions, on the other hand, carry a negative charge; examples include chloride (Cl⁻) and sulfate (SO₄²⁻). Ions play an important role in chemical reactions and biological processes, and they influence the properties and reactivity of many substances.

Ion exchange resin is a synthetic resin that selectively adsorbs and releases specific ions. It is mainly classified into three types: cation exchange resins, anion exchange resins, and amphoteric exchange resins. In sake production, it is used mainly for water purification and for deacidification. Because it can improve the quality of the sake, it plays an important role in sake brewing. In particular, by removing impurities and metal ions from water, ion exchange resin helps produce sake that is clearer and richer in flavor.

Term: Ionization (電離, denri) Description: Ionization (denri) refers to the phenomenon in which a substance dissolves in a solvent such as water and part or all of it separates into ions. For example, when table salt (sodium chloride) is dissolved in water, it ionizes into sodium ions (Na⁺) and chloride ions (Cl⁻). This occurs because water is polar, which makes it easy for water to pull ions apart. Ionization is also an important process for understanding the properties of acids and bases, and in sake brewing, the ionization of trace components affects flavor and aroma.

Irawaki refers to a phenomenon in sake moromi (fermentation mash) in which fermentation proceeds rapidly. In particular, fermentation gets ahead of saccharification, causing the fermentation temperature to rise sharply and producing a front-loaded (zenkyu-type) fermentation course that differs from the normal one. This state is a sign that the yeast is working vigorously, but if it goes too far it can harm the flavor and aroma, so brewers must be careful. Irawaki is one of the important elements of fermentation management, and it requires constantly observing the condition of the moromi and keeping it in balance.

An iriguchi tank (入口タンク) is a tank used exclusively for oribiki, the removal of lees (ori) from sake. In the sake-making process, freshly pressed sake is transferred into this tank so that the lees can be separated out. An iriguchi tank is usually placed in the coldest spot inside the sake brewery, where temperature control plays an important role. Storing the sake in a cold environment helps preserve its quality and allows the lees to be separated efficiently. In this way, the step of drawing off the clear part of the sake proceeds smoothly.

Iromodori (色戻り) refers to the phenomenon in which sake that has undergone activated carbon filtration darkens in color again at a later stage. It is caused by iron contained in the activated carbon or filtration aids used during filtering, or in the material of the storage container, dissolving into the sake. As a result, the sake can become darker in color than it was before filtration. Iromodori can affect not only appearance but also flavor, so it requires attention during the brewing process.

Iron is an important element in sake brewing, yet it is also one of the harmful components. If the brewing water contains iron, it can combine with substances produced by koji mold in the moromi (fermentation mash), causing the sake to turn reddish-brown. This discoloration affects the appearance and quality of the finished sake and can degrade its flavor. In addition, because iron is difficult to remove by activated carbon filtration, it is extremely important that brewing water be free of iron. For this reason, care is also required to avoid using iron in the tools and equipment used in sake brewing. These measures make it possible to maintain the quality of clear, clean sake.

Ishu (異臭), meaning "off-odor," refers to an unpleasant smell in sake that differs from its normal aroma. The term is used to describe disagreeable smells that are not found in properly made sake and that arise during fermentation or as a result of storage conditions. Off-odors can have a variety of causes and may take forms such as a putrid smell, a musty or moldy smell, or a chemical smell. These are regarded as signs that the quality of the sake has deteriorated. When enjoying sake, it is important that it be free of off-odors, and if you notice one, it is recommended that you avoid drinking that sake.

Ishu kokuryu (foreign grain) refers to grains other than rice that are mixed in with brown rice intended for sake brewing. Specific examples include unhulled rice (paddy husks) and barley. These foreign grains can affect the quality of the sake, and in the sake brewing process they are generally removed in order to maintain purity of quality. Because their presence can cause unintended changes in fermentation and flavor, care is needed in sake making.

Ishutsu (移出) refers to the removal of sake and other alcoholic beverages from the place of manufacture. It is an important process under Japan's Liquor Tax Act, serving as a procedure for managing the shipment and distribution of alcoholic beverages. When ishutsu takes place, it is confirmed that the appropriate tax has been paid, after which the products are sent on to distributors and consumers. This process is important for ensuring quality control and proper distribution of alcoholic beverages.

Ishutsu kakaku is the price set when alcoholic beverages are shipped from the producer. It is the producer's selling price and does not include liquor tax. This is the transaction price before the product enters distribution, and it serves as the basis on which wholesalers and retailers make their purchases. The ishutsu kakaku can fluctuate with market supply and demand, production costs, and competitive conditions, and it is regarded as an important benchmark for pricing in the alcoholic beverage industry.

Isoamyl acetate is one of the key components of ginjo-ka (the fragrant aroma characteristic of Ginjo sake) and is notable for producing a banana-like, fruity aroma. This aroma is produced mainly through fermentation by certain yeasts, particularly Kyokai No. 6 yeast. Isoamyl acetate enriches the flavor of sake and gives drinkers a vibrant, elegant impression, so it plays an important role especially in Ginjo and Daiginjo sake. The fruity aroma also pairs well with food and is favored by many sake enthusiasts.

Isshaku (一勺) is a traditional Japanese unit of volume for alcoholic beverages, used mainly to measure sake. One isshaku is equivalent to roughly 18.03 milliliters and is typically used as a serving amount when tasting sake. The unit is deeply rooted in Japan's food and drink culture and history, and it is often seen in settings where people enjoy sake. Because sipping sake in small amounts allows drinkers to appreciate its flavor and aroma at leisure, isshaku plays an important role in sake culture.

Issho (一升) is a traditional Japanese unit of volume, used mainly for measuring sake. One issho equals approximately 1.8039 liters and is divided into ten go (合). A measure of one issho is commonly used as a serving quantity of sake at restaurants and in homes, and it is also associated with a specific bottle size, the isshobin (一升瓶). This size is convenient for enjoying sake in large quantities and is often used at celebrations and gatherings in particular.

Issho (一生; the source gives its reading as "issei") is a unit of measurement for sake, equivalent to 1,800 milliliters (ml). The unit is often used when handling high-quality sake, such as Daiginjo and Junmai. Because it is also said to be roughly the size of one sho (升), it is commonly used when buying large quantities of sake for the home or for restaurants, and at business entertaining and banquets. Issho is also regarded as one of the units that symbolize Japan's sake culture, and as an important element in enjoying sake.

Itakasu (板粕) is one of the by-products of sake production and is generally also called sake kasu (sake lees). The term refers to the solid material left over after the pressing stage known as josoh (上槽), in which the finished sake is separated from the mash. As the name suggests, itakasu is usually compressed into sheets and dried, giving it a flat shape. It is highly nutritious and is valued both as a cooking ingredient and as a health food. Because it retains the flavor and aroma of sake, it is often used in a variety of recipes that make the most of its distinctive character.

Itto (一斗) is a traditional Japanese unit of volume, used mainly to measure sake and other liquids. One itto is equal to about 18.03 liters and is the same as ten sho (a unit of about 1.8 liters). In sake production and sales, it is frequently used as a standard size for shipping and storage containers. For example, the itto-bin (一斗瓶), a bottle named for this unit, is a popular container for holding one itto of sake.

Iwaawa refers to a distinctive state of foam seen on the moromi (fermentation mash) of sake during fermentation. In this state, the water-like bubbles gradually grow larger and the whole surface swells upward, giving the impression of cracked or split rock. Iwaawa is a type of high foam (taka-awa) seen in the early stage of fermentation, and marks the period when the bubbles forming in the moromi increase rapidly and take on a characteristic shape. The movement and shape of this foam are an important indicator that fermentation is progressing.

The janome kikichoko is a special vessel used when tasting sake. The cup is made mainly of large white porcelain, and a distinctive blue janome (snake's-eye) pattern is painted on its bottom. This is a design intended for observing slight cloudiness in the sake: the janome pattern helps with the reflection of light, making it possible to check the color and clarity of the sake more clearly. In this way, the janome kikichoko plays an important role in sake evaluation and tasting (kikizake), bringing out the characteristics of the sake to the fullest.

The term "ji" (地) refers to a specific state in the fermentation of sake moromi (fermentation mash). It is seen in the final stage of fermentation, when the foam on the moromi decreases and the surface shows a thin membrane resembling the inner skin of a chestnut (shibukawa), or the liquid surface becomes exposed. When the moromi reaches "ji," it has no foam at all. This state is called "bozu" (坊主) and is associated with a light, clean (tanrei) sake profile. By contrast, when steamed rice floats in the moromi and forms a lid, the state is called "iigai" (飯蓋), which is said to produce a rich, full-bodied (noujun) sake profile. During fermentation, the high foam (taka-awa) turns into dropping foam (ochi-awa) and then moves on to round, bubbly foam (tama-awa). When this tama-awa finally disappears, the surface of the moromi appears, and this is "ji." In this way, "ji" is a safe, well-advanced state of fermentation and an important indicator for moving on to the next step.

Jidenshu (地伝酒) is a type of traditional Japanese sake made mainly in Shimane Prefecture. It has production methods and flavors that are distinctive to each region, and it is brewed with local rice and water. Jidenshu belongs to the family of sweet sakes known as akazake (red sake). It is characterized by its sweetness and deep richness, and it is closely tied to local festivals and food culture. Jidenshu is cherished by local people and is also popular with visiting tourists. It is an ideal choice for experiencing the diversity of Japanese sake.

Jizake (地酒) refers to sake produced in a specific region. It is usually brewed using the climate, water quality, and local rice of that area, so it typically reflects the flavors and character of its locale. Jizake is a symbol of each region's culture and traditions, and it is often loved and valued by local people. In the Kagoshima and Miyazaki regions, a sweet sake known as akazake (red sake) is sometimes called jizake in particular, but jizake as a whole encompasses a wide range of styles and flavors from across Japan. A major appeal of jizake is the chance to enjoy the distinctive character of each region.

Jokan (上燗; the source text gives the reading as "uwakan") is one way of warming sake (kan), and refers to the higher end of the temperature range for warmed sake. It is generally around 50°C. At this temperature, the aroma of the sake becomes more pronounced and the flavor turns mellower. Umami in particular is emphasized, and the sake pairs well with food, which makes it well suited to the colder months and to enjoying with warm dishes. However, if the temperature is too high, the alcohol aroma can become too strong and the flavor can be spoiled, so it is important to hold the sake at an appropriate temperature.

Jokyo refers to the rice-steaming stage in sake production. After the rice has absorbed enough water, it is heated with steam. The steamed rice is an important step in activating the koji mold (koji-kin) and yeast needed for fermentation. Steaming makes the starch in the rice easier to convert into sugar, and it plays a role in enriching the flavor and aroma of the sake.

Josan (acid reduction) refers to the techniques and processes used during sake production to lower the acidity of the finished sake. Because acidity has a large influence on the flavor and taste of sake, josan may be carried out, particularly when the sourness is too strong. In general, it is achieved through measures such as the selection of yeast and the adjustment of brewing conditions, with the aim of producing a sake that is smooth and well balanced in taste. Josan is therefore regarded as an important factor in improving the quality of sake.

Joumen kobo (上面酵母), or top-fermenting yeast, refers to yeast that floats at the surface of the liquid toward the end of fermentation in sake brewing. As fermentation progresses, yeast usually settles within the liquid, but top-fermenting yeast, as the name suggests, tends to remain near the surface. This state involves specific yeast strains (for example, top-fermenting yeast) and can influence the fermentation process and the flavor. Sake made with top-fermenting yeast generally tends to have a rich aroma and a more fruity taste, so brewers are expected to make the most of these characteristics in their sake making.

Jukusei (aging, or maturation) refers to the process in which sake is stored for a certain period of time. In this process, pasteurized sake is stored in tanks or bottles, and its flavor and aroma change gradually over time. A characteristic change is that the aroma typical of freshly brewed sake softens, and the taste becomes mellow and easier to drink. Through aging, the components contained in the sake interact with one another, producing greater depth, richness, and more complex umami. Aging is an important step in bringing out the appeal of sake, and when carried out in a suitable environment, it improves the quality of the sake.

Jukusei koshu (aged sake) refers to sake that has been matured at the brewery for three years or more. Through this process, the flavor deepens over time and develops a mellow, rounded character. Unlike regular sake, jukusei koshu has increased acidity and umami, and offers a distinctive aroma and taste. No sugars are added during aging; its rich flavor is the result of natural fermentation and maturation from nothing but rice and water. For those who wish to explore the appeal of sake more deeply, jukusei koshu is a special choice.

Jukushu refers to sake that has been aged for a long period. It is characterized by the distinctive flavors and aromas that develop through aging, and it can show complex aged aromas reminiscent of dried fruit and spices. The texture is viscous and smooth, and the sake offers a rich, full taste when drunk. Its color ranges from pale amber to deep ruby, and many examples are visually beautiful as well. Jukushu includes long-aged sake and aged koshu (aged sake), and some bottles have been aged for more than 20 years; these are generally prized and expensive. Jukushu is valued by many enthusiasts as a way to enjoy sake in a new manner.

The pure alcohol drip ratio (jun arukoru tare buai) indicates how much of the pure alcohol present in the moromi (fermentation mash) has been extracted as pure alcohol in the sake from the upper portion. This ratio is an important indicator for measuring the extraction efficiency of pure alcohol, and it is calculated using the following formula: Pure alcohol drip ratio (%) = (liters of pure alcohol in the sake - liters of pure alcohol in the raw material sake) ÷ liters of pure alcohol in the moromi before the upper layer × liters of pure alcohol in the raw material sake × 100 This calculation makes it possible to evaluate what proportion of the alcohol produced by fermentation in the moromi was ultimately converted into the final product. A high pure alcohol drip ratio indicates that alcohol is extracted efficiently from the moromi, which contributes to improved sake quality.

Junmai Daiginjo is a designated-name (tokutei meisho) category of sake made only from rice polished to a rice polishing ratio of 50% or less, rice koji, and water, and brewed with careful attention. It is made using the ginjo-zukuri method, a low-temperature fermentation technique, and is characterized by a clean, smooth taste together with the elegant, fruity ginjo aroma produced by the yeast. In making Junmai Daiginjo, the rice must be milled away by 50% or more, so that the rice polishing ratio is 50% or less. The koji rice used must be at a koji ratio of 15% or more, and no brewer's alcohol or sugars are added. As a result, the sake is pure in character, and the natural umami and aroma of the rice can be fully enjoyed. Junmai Daiginjo is regarded as especially outstanding in flavor and color, and is widely recognized as one of the most premium categories among the many types of sake. For sake enthusiasts, its refined taste makes it an ideal choice for creating a special occasion.

Junmai Ginjo is sake made only from white rice polished to a rice polishing ratio of 60% or less, rice koji, and water, and brewed using a special method known as ginjo brewing. It is characterized by a showy ginjo aroma and a fruity, crisp taste. Junmai Ginjo is Mutenka, with no added brewer's alcohol or sugars, so the natural flavor of the rice is brought out to the fullest. The sake is fermented slowly at low temperatures, which keeps its refined flavor and aroma in balance. The koji ratio must not be under 15%, and koji is required to be used. As Junmai Ginjo is a type of designated-name sake (tokutei meishoshu), its high quality is assured even among seishu made without synthetic additives. It is an especially refined style of sake that pairs well with food and is popular with many sake enthusiasts.

Junmaishu (Junmai sake) is a type of sake brewed from polished rice, rice koji, and water. The rice polishing ratio is 70% or less, and because only rice and rice koji are used, it contains no additives or brewer's alcohol whatsoever. As a result, Junmai sake lets drinkers fully enjoy the natural flavor of the rice and is characterized by a rich taste. Under the Labeling Standards for Sake Production Methods and Quality (seiho hinshitsu hyoji kijun), Junmai sake is recognized as one of the Tokutei Meisho-shu (designated-name sake) categories. These standards require good aroma, flavor, and color, but no strict rice polishing ratio is set. In general, Junmai sake offers a full-bodied taste and a rich aroma, which makes it an excellent match for food. Sake types are classified by designated names, and Junmai sake is positioned as one of them. This allows consumers to make reliable choices based on raw materials and production methods. Among all types of sake, Junmai sake is one in which the character of the rice stands out especially, and it is loved by many sake fans.

Junshu refers to sake with rich body and abundant umami, offering a robust, full-bodied flavor. It is typically made with high-quality rice and brewed with care, which allows drinkers to enjoy a full aroma, sweetness, and deep taste. Satisfying to drink and pairing well with food, it shows its appeal especially alongside rich dishes and meat dishes. Because of these characteristics, junshu is particularly popular among sake styles.

Kabi (mold) is a type of microorganism belonging to the filamentous fungi, made up of long, thin cells called hyphae. Because mold has no chlorophyll and cannot photosynthesize, it obtains nutrients by breaking down various organic materials. In sake brewing, certain molds, such as koji mold (kojikin), play an important role. When koji mold is applied to rice and allowed to propagate, it converts starch into sugar, a process essential to sake fermentation. However, some molds have harmful effects, which makes quality control important.

Kaemizu (替え水) refers to replacing the water while polished rice is soaking. The process is also called "tsukekae" (漬替え). Changing the water allows starch and impurities in the rice to dissolve out into the water, which improves the flavor and quality of the sake. It has the same effect as kakenagashi (soaking with running water) and is an important step in brewing a cleaner, clearer sake. Changing the water appropriately makes the rice absorb water evenly and helps give the sake a well-balanced flavor.

A kai (櫂) is a tool used in sake brewing to stir the shubo (yeast starter) and the moromi (fermentation mash). It is important for mixing liquid and solids evenly, and is used mainly in large tanks and vats. There are several types of kai, and how each is used depends on its shape and construction. The kaburagai (蕪櫂, also read kaburakai) has a trapezoidal board at its tip and is used mainly for stirring the moromi. The flat tip stirs the liquid thoroughly, allowing an even mixture. The bokai (棒櫂) is shaped like a boat oar and is used mainly when stirring a wide area. This shape creates a current as it moves, which makes it well suited to mixing effectively in a large tank. The onikai (鬼櫂) is a rod-shaped tool that thickens from the grip toward the tip, and is used when powerful stirring is needed. Its shape allows it to work effectively even when the moromi has become stiff. Stirring with these tools makes fermentation more even and contributes to improving the quality of the finished sake.

Kaibo (櫂棒) is a wooden tool used in sake brewing to stir the contents of the shubo (yeast starter) and moromi (fermentation mash). Wood is generally used, though bamboo is sometimes used as well. The most common type of kaibo is the kaburagai (蕪櫂), which has a wooden board attached to the end of a bamboo or wooden pole. There are various types according to length, including the ogai (大櫂) at about 2.3 m, the sanjakugai (三尺櫂) at about 1.8 m, and the motogai (もと櫂) at about 1.5 m. There is also the heragai (へら櫂), whose tip is flat and spatula-shaped, and which is especially useful for tending kimoto-type shubo (traditional yeast starters). The kaibo plays an important role in the brewing process by promoting yeast activity and making fermentation even. Because the shape and material of the kaibo have a considerable effect on the quality of the sake, the skill of an experienced brewer is required.

Kaiire is the work of stirring the contents of a shubo (yeast starter) or moromi (fermentation mash) tank with a kai, a paddle made by attaching a board to the end of a wooden pole. This step is very important in sake brewing. By mixing components such as water, koji, and steamed rice evenly, it helps fermentation proceed smoothly. Performing kaiire at the right time can improve the flavor and aroma of the sake. Kaiire is also a part of the process where a craftsperson's skill shows, and high-quality sake is produced when it is carried out by experienced kurabito (brewery workers).

Term: Kaizo Kaizo (皆造) refers to the completion of all sake brewing for the year. The word is used mainly by breweries and within the sake industry, and it marks the point at which the brewing work has come to a close. After kaizo, the sake generally enters a maturation period, during which testing and adjustments are carried out in preparation for the next shipment. The time is also an important milestone for the brewery, and an occasion for those involved to celebrate the results of the season.

Kajitsushu (fruit wine) refers to alcoholic beverages made with fruit as the main ingredient. Under Japan's Liquor Tax Act, kajitsushu is classified as an alcoholic beverage made from fruit and produced by fermentation or infusion. It is generally characterized by the natural sweetness and flavor of the fruit, which allows a wide range of flavors to be enjoyed. Kajitsushu comes in many types, such as umeshu (plum wine), apple wine, and peach wine, and each fruit gives it a rich variety of tastes. It is popular as an aperitif or dessert drink, and can be enjoyed in many styles, including on the rocks, mixed with soda, or in cocktails.

Kajitsushurui (果実酒類, "fruit-based alcoholic beverages") is a category of alcoholic beverages made from fruit and produced by fermentation. Under Japan's Liquor Tax Act, this category is divided mainly into two types. The first is "kajitsushu" (fruit wine), made by fermenting fruit, or fruit and water. The second is "kanmi kajitsushu" (sweetened fruit wine), made by adding sugars, brandy, flavorings, coloring agents, and the like to the fruit wine described above. In practical terms, fruit wine can be thought of as a beverage that simply brings out the flavor of the fruit, while sweetened fruit wine emphasizes sweetness and is made to be easy to drink. A beverage with an alcohol content of 15 percent or higher, or one to which certain sugars have been added, is classified as sweetened fruit wine, and offers a fuller body and richer flavor. In addition, beverages made by steeping plants to extract their components, or by adding medicinal agents, are also classified as sweetened fruit wine. Wine coolers, made by adding fruit juice or similar ingredients to champagne or wine, are also included in the fruit-based alcoholic beverages category. In this way, kajitsushurui encompasses a wide range of production methods and flavors, and is a type of alcoholic beverage enjoyed on many different occasions.

Kake koji (掛麹) is a type of koji used when preparing the moromi (fermentation mash) of sake. It refers in particular to the koji used at each of the stages of Atezo (初添), Nakazo (仲添), and Tomezo (留添). Specifically, the koji used at the Atezo stage is called Ate koji (添麹), the koji used at the Nakazo stage is called Naka koji (仲麹), and the koji used at the Tomezo stage is called Tome koji (留麹). Kake koji plays an important role in the fermentation process and has a great influence on the flavor and aroma of the sake, so it must be managed with care.

Kakeage is one of the techniques used when preparing moromi (fermentation mash) in sake brewing. For the sake of temperature control, steamed rice that is hotter than the mixture of water and koji already in the tank is added, raising the temperature of the whole to the target temperature for the preparation. This process encourages yeast activity and helps fermentation proceed smoothly. Kakeage requires careful temperature control and is regarded as a very important technique in sake brewing.

Kakemai is one of the raw materials used in sake brewing, accounting for roughly 80% of the total rice and playing an important role. Kakemai, which is used in preparing the shubo (yeast starter) and the moromi (fermentation mash), is the counterpart of koji rice (kojimai). While koji rice makes up about 20% of the total, kakemai serves mainly as a source of nutrition for the yeast during fermentation. After steaming, kakemai is normally cooled and then used as is in the brewing process, with care taken so that the yeast can become fully active. The type and quality of kakemai are very important in shaping the flavor and aroma of the sake.

Kakenagashi is one of the methods used to soak polished rice in sake brewing. After washing, the rice is placed in a soaking tank, and water is fed in from the bottom and allowed to overflow at the top. This process usually continues for 15 to 30 minutes. Kakenagashi reduces components in the rice such as potassium and phosphoric acid. As a result, fermentation of the moromi (fermentation mash) proceeds more slowly, which allows the flavor of the sake to be shaped more delicately. This is an important step that has a significant influence on the quality and aroma of the sake.

Kakesage is a technique used in sake brewing to adjust the temperature of the moromi (fermentation mash). In this method, rice steamed at a low temperature is added gradually to mizukoji (a mixture of water and koji) or to moromi in which fermentation is already well advanced, so that the brewing temperature reaches the target temperature. It is an important process, used mainly to manage the fermentation temperature appropriately in order to promote fermentation and bring out flavor. Kakesage is used to optimize microbial activity during brewing and has a significant influence on the taste of the sake.

Kakishibu is a natural dye and preservative obtained by fermenting the juice of unripe astringent persimmons. It is typically made by crushing green persimmons, adding water, sealing the mixture and letting it ferment for several days, then filtering it and storing the clear liquid in a sealed container for about six months. In sake brewing, kakishibu is sometimes used together with gelatin in the fining process (called oridarami-sage or kasumi-sage, in which suspended particles are settled out to clarify the sake). Thanks to its distinctive flavor and components, it plays an important role in giving sake a clear quality. Because kakishibu also has antibacterial properties, it can be expected to improve the shelf life of the product as well.

Kamaya (釜屋) is one of the kurabito (brewery workers) who plays an important role in the sake-making process. The kamaya is mainly in charge of steaming the rice and oversees the whole process of steaming. By judging how thoroughly the rice is steamed and for how long, the kamaya brings out the characteristics of the sake rice, which has a major influence on the quality of the sake. The kamaya is also expected to work closely with workers in other roles, making this an important position for carrying out the work efficiently. Because a good kamaya is directly tied to the success of the brewing, skill and experience are highly valued.

Kami Nadame-go is a district in the southeastern part of Kobe, Hyogo Prefecture, Japan, and forms part of what is now Nada Gogo (the Five Districts of Nada). It includes Nishigo, Mikage-go and Uozaki-go, and is an area where sake production thrives. During the Meiwa era (1764–1772), Kami Nadame-go, Shimo Nadame-go and Imazu-go were sometimes referred to together as Nadame Sango. Nada Gogo is known as a renowned sake-brewing region, and Kami Nadame-go plays an especially important role within it.

Kan (燗) is a way of enjoying sake by warming it, and generally refers to sake heated to 30°C or above. Different names are used depending on the temperature range. Hinatakan (日向燗) is about 30°C, nurukan (ぬる燗) is around 40°C, hitohadakan (人肌燗) is about 35°C, agekan (上燗) is around 50°C, and atsukan (あつ燗) is close to 60°C. Tobikirikan (飛び切り燗) is especially hot and can exceed 60°C. Warming changes the aroma and flavor of the sake, and it often pairs better with food. Choosing the temperature and type of kan brings out the sake's individual character and broadens the enjoyment of drinking it.

Kanmi kajitsushu (sweetened fruit wine) is a type of fruit wine that places particular emphasis on sweetness. According to the definition in Japan's Liquor Tax Act, sweetened fruit wine derives from products made by fermenting fruit and water, or from those to which sugars are added during fermentation. Specifically, an alcoholic beverage that meets any one of the following conditions is classified as sweetened fruit wine. 1. The alcohol content is 15% or higher. 2. Sugars other than sucrose, glucose, and fructose have been added. 3. The proportion of added alcohol, such as brandy, exceeds 10%. 4. Coloring has been added. For this reason, sweetened fruit wine has a pronounced sweetness and is characterized by its substantial body and rich flavor. Conversely, if the alcohol content is low or few additives are used, the beverage is classified as ordinary fruit wine. Champagne and wine coolers, which are made by mixing fruit juice into wine, fall under fruit wine, whereas sweetened fruit wine, as its name suggests, is a category of alcoholic beverage in which sweetness is the main characteristic.

Kanshitsusa (dry-wet bulb difference) refers to the difference between the temperatures shown by a dry-bulb thermometer and a wet-bulb thermometer, and it is used mainly to manage temperature and humidity. The dry-bulb thermometer shows the ordinary air temperature, while the wet-bulb thermometer shows the temperature when its bulb is kept moist. By using this difference, the humidity in a koji room (koji muro) or other brewing areas can be managed effectively. The relative humidity obtained from the dry-wet bulb difference makes the relationship between temperature and humidity easier to understand, and it serves as an important indicator for maintaining an environment suited to brewing. This helps establish the conditions needed to produce good-quality sake.

Kansho (sugarcane) is a herbaceous plant cultivated mainly in tropical and subtropical regions. It is also called satokibi in Japanese. The plant is rich in sugar and is used mainly in the production of rum. Sugar is made from the juice extracted by pressing kansho, and the molasses left over from that process is sometimes used to produce raw-material alcohol. Kansho is an important crop with diverse uses not only as food and drink but also in agriculture and industry.

Kanzukuri (literally "cold-season brewing") refers to a method of brewing sake during the coldest part of the year, mainly from winter into spring. This period is generally taken to run from about November to February. The low-temperature environment helps control yeast activity and allows fermentation to proceed slowly, which is said to make it easier to produce sake with fewer off-flavors that is delicate and highly aromatic. Kanzukuri is an important technique for improving sake quality, and it is characterized by using the winter cold to brew sake through the power of nature.

Kaoliang liquor (koryoshu) is a type of traditional Chinese distilled spirit made mainly from a grain called kaoliang (koryo), also known as sorghum. It is known for its distinctive flavor and aroma, and is characterized by a high alcohol content. It generally has a taste in which a toasty, savory quality and sweetness are in harmony, and it is most often drunk straight or on the rocks. Kaoliang liquor is often enjoyed with meals in rural areas of China and at banquets, and styles and production methods differ from region to region.

Karakuchi (dry) is one of the taste profiles of sake. It generally refers to a sake with little sweetness and a crisp, clean drinking character. The expression is often close in meaning to "dry" in wine. The dryness of a karakuchi sake is usually indicated by a positive (+) sake meter value (SMV), and the higher the number, the stronger the impression of dryness. In a dry sake, acidity, alcohol content, and aroma all interact, and how it is perceived can differ from one drinker to another. In contrast to amakuchi (sweet) sake, dry sake is often characterized by lower sugar content and a clean aftertaste, and it is considered to pair well with Japanese cuisine and small dishes to accompany drinks.

Karashi (literally "seasoning" or "resting") is a step in sake production in which polished rice is stored for a set period after milling and allowed to cool to about room temperature. The purpose of this step is to even out the distribution of moisture within each rice grain and prevent the grains from cracking when they absorb water. Karashi is generally carried out between the milling of the rice and the start of brewing (the moromi mash preparation). Specifically, the polished rice is placed in a breathable container, and its temperature is lowered so that its moisture content can settle. For example, in the cold winter conditions of Niigata Prefecture, a period of about 20 to 25 days is considered suitable for karashi. There is also a step called "degarashi" (出枯らし), which means leaving the koji for about one day after dekoji (出麹, the point at which the koji is taken out) before using it in the brewing. During this time, the koji is spread out thinly to dry. There is also karashi of the shubo (yeast starter), which takes place between the dividing of the shubo and its use; this is usually suitable at about 5 to 7 days. Karashi is an essential step for maintaining the quality of the rice, and it improves the flavor and quality of the sake.

Kashira (頭) is one of the key positions in the sake brewing staff hierarchy. It is found mainly at breweries, where the kashira works as an assistant to the toji (master brewer). The kashira oversees the entire brewing process and manages and directs the production floor. While learning the toji's techniques, the kashira instructs the kurabito (brewery workers) and plays an important role in making their work more efficient. In short, the kashira is the toji's right-hand man and an indispensable presence on the brewing floor.

Kassei seishu (active sake) is a type of effervescent sake, also referred to as the sparkling type. Generally known as a cloudy sake (nigori), it is made by coarsely filtering the sake moromi (fermentation mash) and finishing it without filtering it completely. As a result, it contains fine yeast particles and gas, and a faint, continuing fermentation produces a natural sense of effervescence. Because kassei seishu undergoes secondary fermentation in the bottle during production, many examples have a high alcohol content, and care is needed when opening the bottle. There are also usu-nigori (lightly cloudy) types, which likewise use secondary fermentation in the bottle but are lower in alcohol and finished sweet, as well as a method in which carbon dioxide gas is added. These characteristics have drawn attention to it as a new way to enjoy sake. Kassei seishu also helps refresh the image of sake. Under the Liquor Tax Act it is classified as a brewed alcoholic beverage (jozoshu-rui), yet it retains its position as seishu (sake). In recent years this category has become especially popular, and a variety of flavors and styles are being tried.

Kasseishu is a type of sake in which the moromi (fermentation mash) is lightly strained rather than pressed, and then bottled while fermentation continues inside the bottle. The fermentation produces carbon dioxide, giving the sake its characteristic bubbles and gentle effervescence. Also called kassei seishu (active sake), it has a cloudy white appearance, and the activity of the yeast brings out a fresh, refreshing flavor. However, because fermentation continues, pressure can easily build up inside the bottle, so care is needed when opening it. For this reason, particular attention must be paid to how it is stored and handled.

Kasu (粕) refers to a by-product of sake production, chiefly sake kasu (酒粕, sake lees). In brewing, rice and water are fermented to make moromi (fermentation mash). When the moromi is pressed, the liquid from the upper layer becomes sake, and the solids left in the lower layer are the kasu. Sake kasu is highly nutritious and is also used as a food ingredient, most often in miso, pickles, and kasuzuke (foods pickled in sake lees). Kasu also has a distinctive flavor and can add depth to dishes.

Kasu buai (sake lees yield ratio) is the weight of sake lees (sake kasu) produced, expressed as a percentage of the weight of the polished rice used as the raw material. When the moromi (fermentation mash) is pressed during production, sake lees is produced together with the sake. A high kasu buai means that more lees remains and, conversely, that less sake is obtained. A high kasu buai is generally associated with a luxurious sake, since a large amount of lees is produced from the rice. However, if the ratio is too high, production efficiency worsens and the quality of the sake can also be affected. On the other hand, a low kasu buai improves production efficiency, but it increases the risk of lower sake quality, so balance is important. The ideal kasu buai is set at the point that satisfies both the quality and the quantity of the sake.

Kasu kansan ritsu (sake lees conversion ratio) is an indicator used to convert the weight of the lees (sake kasu) produced alongside a sake into the volume of that sake. The ratio is generally based on obtaining about 1.1 kilograms of sake kasu from 1 liter of sake. This makes it possible to gauge the amount of sake kasu, a by-product of the brewing process, and is useful when analyzing raw materials and production efficiency. The kasu conversion ratio is one of the important pieces of data in sake brewing.

Kasu yodan is a technique in which sake lees (kasu) are added to the moromi (fermentation mash) after the three-stage mash additions (soe, naka, and tome) have been completed. Its purposes are to make effective use of ginjo lees, to remove the diacetyl off-odor, and to adjust flavor and aroma. Using kasu yodan can further bring out the flavor and aroma of the sake and help improve its quality. In sake brewing, kasu yodan plays an important role.

Kasuhanashi (粕離し) is a step in sake production in which the sake lees (sake kasu) are removed from the sake bags or filter plates after pressing (josO). In this step, the liquid sake is separated from the fully fermented moromi (fermentation mash), and the remaining solids, the lees, are taken away. Kasuhanashi increases the clarity of the sake and improves its finish as a flavorful, well-rounded drink. The sake lees removed in this step may also be reused in cooking, sweets, and fermented foods. In this way, kasuhanashi contributes to the quality of sake while also creating added value through the reuse of the lees.

Kasui chosei (water adjustment) is the process of adding water to genshu (undiluted sake) in order to adjust its alcohol content and flavor, improving the quality and drinkability of the sake. This step is generally carried out at the final stage of the sake-making process. Adding water can lower the alcohol content to a target level and make the sake softer on the palate. The water used for this purpose should be especially clean and well balanced in minerals, and it is important that it be chosen carefully so that it does not affect the character of the sake.

Katakuchi is a sake-brewing method used mainly before the Edo period. In this method, brown rice is used for the koji rice, while polished white rice is used for the kake rice (the rice added to the mash after the koji). In other words, by leaving part of the rice unpolished, the method produces sake with a distinctive flavor and character. The name Katakuchi comes from the fact that white rice is used for only one of the two types of rice, the kake rice or the koji rice. This method has been practiced since a relatively early era and was the mainstream approach from the Heian period to the Edo period. In contrast, the method that uses polished rice for both the kake rice and the koji rice is called Morohaku, and Katakuchi is regarded as a method representative of the era before it. Because sake made with Katakuchi offers a distinctive flavor, it is still used today by some sake breweries.

Kazenaruko is a sake rice developed in Kochi Prefecture for sake brewing. It was created in 2002 (Heisei 14). It is particularly well suited to early-season cultivation and matches the climate and natural environment of the Tosa region. Although its grains are large, its protein content is low, so it absorbs water readily and has excellent characteristics for sake brewing. As calls grow for higher quality and greater diversity in local sake (jizake), this rice is expected to contribute to the production of distinctive sake with its own individual character.

Kekabi is a type of mold classified in the genus Mucor, and it plays an important role in the sake-making process. This mold is often found in traditional Chinese koji and in soy sauce production. Like koji mold (kojikin), it helps ferment raw materials, and it is used mainly in the fermentation of rice and soybeans. Kekabi breaks down sugars to promote fermentation and brings out distinctive flavors and aromas, so it can also be an element that enriches the flavor of sake. However, if it proliferates excessively it can affect sake quality, so proper management is important.

Kenjo (検蒸) is the task of checking the quality of steamed rice during its production. Just before the steaming process ends, a small amount of the steamed rice is taken out and twisted by hand to check its condition. This check confirms whether the rice has been steamed properly and whether it is in a suitable state for fermentation. Kenjo is a very important step in sake brewing, and because it greatly affects the flavor and aroma of the finished sake, it must be carried out with care.

A kenmaiki (研米機) is a device used to remove unwanted protein and lipids adhering to the surface of polished white rice, and in many cases the bran on the surface as well. In sake brewing, it is important to grind away the outer part of the rice through rice polishing so that the starch at the center of the grain can be used to the fullest. The kenmaiki is an indispensable tool for making the polishing process more efficient and for refining the rice evenly, in order to obtain better sake rice. This greatly improves the quality of the sake.

Kenshaku-ko (検尺口, also written with the reading kenjaku-ko in the source text) is a small opening in the top of a sealed tank, used to measure the amount of liquid inside. Through this opening, brewers can check the condition and remaining volume of the sake in the tank. In the sake-making process, the craftspeople at a sake brewery use the kenshaku-ko to follow the progress of fermentation and aging and to carry out quality control. The kenshaku-ko is an important feature because it allows the necessary data to be obtained easily while the tank remains sealed.

Kentei (検定) refers to the process by which tax officials confirm and inspect the quantity, alcohol content, extract content, and other attributes of each container when alcoholic beverages, including sake, are produced. In principle, kentei should be based on actual measurement, but in practice it is often carried out on the basis of information that the producer declares. For this reason, it is important that the producer's declarations are accurate. Kentei of alcoholic beverages is not based on scientific statistical methods; it is a practical inspection carried out for tax purposes.

Kibakuho (the aeration method) is a treatment used in sake production that causes oxygen in the air to react with iron ions in water. Specifically, ferrous iron ions dissolved in the water are brought into contact with oxygen in the air, which converts them into sparingly soluble ferric iron ions. Because the ferric iron ions produced by this change do not dissolve easily in water, they can be removed readily by filtration. This method plays an important role in improving sake quality and balancing flavor.

Kichoka (基調香), or "base aroma," is an important element in appreciating the aroma of Japanese sake. It refers to the fundamental scent perceived when sake is poured into a glass. This aroma is influenced by the sake's distinctive components and the fermentation process, as well as by the type of rice used and its rice polishing ratio. Because the base aroma expresses the character of a sake and can be detected both before and during drinking, it is very important in evaluating sake. The impression of the base aroma can also change when the sake is warmed (kan) or chilled, so drinkers can enjoy different expressions of aroma depending on the sake's temperature and condition.

Kiga (wood aroma) refers to the natural aroma that sake picks up during production or storage when wooden containers are used, especially cedar (sugi) tubs. While sake is kept in wooden barrels or tubs, it absorbs aromatic compounds from the cedar, which give it a distinctive flavor and aroma. Kiga is appreciated by many sake enthusiasts as an element that adds depth to both the taste and the aroma when drinking. Proper storage conditions are important for improving the quality of kiga.

Kigayoshu (木香様臭) is a type of aroma that arises under certain conditions during sake brewing. It is attributed mainly to aldehydes produced while yeast is fermenting, and it appears in particular when alcohol is added while the moromi (fermentation mash) is actively fermenting. The name comes from the fact that the aroma that emerges after pressing resembles kiga (wood aroma), although it is distinct from ordinary kiga. Its main component is said to be acetaldehyde, and it is also called aldehyde odor, but care is needed not to confuse it with ordinary kiga. Kigayoshu is sometimes treated as an off-odor and may affect the quality of the sake.

Kihakumoto is a type of shubo (yeast starter, also called moto) prepared using a specific technique in sake brewing. In this method, the amount of water added is increased to keep the sugar concentration low, which creates a suitable fermentation environment. Lactic acid is also added to prevent contamination by unwanted bacteria and to create conditions in which the yeast can grow healthily. In addition, kaire (櫂入れ, stirring with a paddle) aerates the starter, which helps the yeast multiply. Kihakumoto is an important technique for producing sake with a particularly clean, fruity aroma and flavor.

Kiippon (生一本) refers to junmai sake brewed at a single production site of one specific sake brewery. The designation covers only pure sake that has not been blended with sake made at the company's other production sites or at other companies' facilities. Kiippon is regarded as a special type of sake that clearly reflects the brewery's brewing techniques, the local rice, and the character of its brewing water, and in which the producer's intentions and individuality come through strongly. As a result, flavors vary widely and each brewery's distinctiveness is emphasized, making it an interesting choice for enthusiasts.

Kijoshu is a traditional method of making sake in which sake is used in place of some of the water at the time of brewing. The technique is mainly applied at the final stage of the three-stage mash addition (sandan jikomi), known as tomezoe (the third and last addition), using rice, rice koji, water, and sake as ingredients. Compared with ordinary sake, it contains roughly 1.5 to 2 times as many components, and it is characterized by a very rich, sweet taste. Kijoshu has a deep, full-bodied sweetness and sometimes an amber hue, and it is often enjoyed as a dessert sake. As a result, when paired with food, it also plays a role in bringing out sweetness.

Kikai koji ho (machine koji-making) is one of the methods used to make koji in the sake brewing process, relying mainly on automated machinery. There are two types: a fully automatic system, in which every step from hikomi (transferring the steamed rice into the koji-making room) to dekoji (removing the finished koji) is automated, and a semi-automatic system, in which the steps from hikomi through mori (dividing and mounding the rice) are done by hand on the traditional koji-making bed (toko), with the subsequent operations automated. The advantage of machine koji-making is that it can produce large quantities of koji of consistent quality in a short time, enabling efficient production. In addition, because temperature and humidity can be controlled precisely, a more stable brewing environment is maintained. This technology is widely used in sake production and continues to develop alongside traditional manual methods.

Kikakugaimai (non-standard rice) refers to paddy-grown non-glutinous brown rice whose quality or appearance does not meet the standards for sake brewing. Specifically, it is rice that falls outside general inspection standards because it has a high moisture content or is mixed with damaged kernels, dead kernels, or discolored kernels. However, even non-standard rice is considered usable to a certain extent as long as it does not contain 50% or more of other grains or foreign matter. This type of rice is rarely used directly to make sake, but it may be used in other stages of the brewing process or for other purposes.

The kikichokku (利猪口, also read richoku) is a special vessel used for tasting sake (kikizake). It is generally made of white porcelain, with an indigo-blue janome (snake's-eye) ring pattern on the bottom. This pattern serves not only as a visual accent but also helps in appreciating the aroma and color of the sake. The capacity is usually around 200 ml, and during tastings the sake is poured to about 80 percent of the cup's capacity. The kikichokku is an important tool for tasting sake well, and an ideal vessel for bringing out its flavor and character.

Kikichoko (also read kikichoku) is a dedicated vessel used for sake tasting and professional sake evaluation (kikizake). It is typically a large white porcelain cup with a blue concentric double-ring pattern, known as janome (snake's eye), painted on the bottom to make it easier to observe the color and clarity of the sake. This design helps the taster judge how cloudy the sake is and how it reflects light, making the kikichoko an important tool for appreciating sake more deeply. Its shape and size are also designed so that the taster can clearly perceive the aroma and flavor during tasting.

Kikizake (also read kikishu) is an evaluation method carried out as part of the sensory assessment of sake. In this process, the taster first observes the sake's color and clarity to judge the quality of its appearance. Next, the taster smells the sake and identifies the various components of its complex aroma. Finally, the taster takes some of the sake into the mouth to check its flavor and evaluate the balance of sweetness, acidity, bitterness, umami, and other elements. By assessing the three elements of color, aroma, and taste together in this way, the quality and characteristics of the sake can be clarified, and it can be graded and quantified. Kikizake is an important skill for understanding sake more deeply, and it is an indispensable process for both enthusiasts and professionals.

A Kikizakeshi (唎酒師) is a professional with specialized knowledge of sake who is well versed in tasting sake and in how it is served. The qualification is certified by the Sake Service Institute (SSI) (日本酒サービス研究会・酒匠研究会連合会) and demonstrates the skill to evaluate the quality and flavor of sake accurately. Kikizakeshi are also involved in promoting sake, for example by selecting and recommending sake at sake breweries and restaurants and by holding seminars, and they serve as a bridge that helps the general public enjoy sake.

Kikuzake is a special sake traditionally drunk mainly on September 9, the Chrysanthemum Festival (Choyo), and refers to sake with chrysanthemum petals floating in it. It has long been enjoyed as a ritual to ward off evil spirits and to pray for longevity. The chrysanthemum is regarded as a symbol of eternal youth and long life, and its beautiful appearance and fragrance are also said to bring joy to those who drink it. Kikuzake is more than a simple drink: it is part of a traditional culture imbued with the meaning of praying for health and happiness.

Killer yeast is a type of yeast that can release a substance called killer toxin into its growth medium. This toxin kills other yeasts, which helps killer yeast keep its growing environment in its favor. Yeasts that are affected by killer yeast are called "sensitive yeasts," and they are vulnerable to killer toxin. Yeasts that are not affected by killer yeast and do not kill other yeasts themselves are called "neutral yeasts." In sake brewing, the balance among these yeasts plays an important role in flavor and fermentation characteristics.

Kimoto (生もと) is one of the traditional methods of making shubo (yeast starter). It uses koji, steamed rice, and water, and the ingredients are ground down by hand in a process called yamaoroshi (also known as moto-suri). This work encourages the growth of naturally occurring nitrate-reducing bacteria and lactic acid bacteria, which suppress the growth of unwanted microbes while a large quantity of pure, high-quality yeast needed for alcoholic fermentation is cultivated. Kimoto takes about 30 days to complete and demands considerable labor and time, but it is an important process for producing sake with depth of flavor. More recently, a simplified method of making shubo called yamahai-moto (yamahai) has appeared. Because it allows the shubo to be prepared in a shorter time than traditional kimoto, many breweries use it. Newer methods such as standard sokujo shubo (quick-method yeast starter) and high-temperature saccharification shubo have also become widespread, allowing sake to be made efficiently. Even so, kimoto is still valued at many sake breweries for its distinctive flavor and character.

Kimoto-style shubo (yeast starter) is a type of shubo used in sake brewing. It is characterized by a method in which the lactic acid bacteria are cultivated naturally within the starter itself. The lactic acid these bacteria produce suppresses the growth of unwanted microbes and provides an environment in which yeast can grow healthily. Kimoto-style shubo includes types such as sodate-moto (育てもと) and yamaoroshi haishi-moto (山卸廃止もと, known as yamahai). Sodate-moto is made using traditional methods and is marked by a process in which the lactic acid bacteria develop over a long period of time. This gives the shubo a distinctive flavor and aroma, and it also contributes to the overall complexity of the sake. Kimoto-style shubo continues to play an important role in modern sake brewing, and each sake brewery makes it using its own techniques and accumulated knowledge. As a result, sake brewed with these starters often has a robust taste and a deep, lingering finish.

Kioke shikomi is a method of making sake in which fermentation takes place in wooden vats (oke). It is one of the traditional techniques, and the aroma and flavor of the wood transfer to the sake, creating a distinctive character. Wooden vats are highly breathable and encourage the activity of microorganisms, so they provide a natural environment during fermentation. They also respond flexibly to temperature changes, which helps achieve stable fermentation. In recent years the number of sake breweries that use wooden vats has declined, but sake made with this traditional method is characterized by deep flavor and rich aroma.

Kirei (literally "clean") describes sake whose flavor and aroma are crisp and easy to drink, and it is often used interchangeably with tanrei (light and clean). Because it lacks off-flavors or harshness, the sake tastes clear and has a very smooth mouthfeel. Kirei sake is typically characterized by a refreshing, cooling sensation and a light umami. It often pairs well with food, which is why it is popular with many sake drinkers.

Term: Kiribana Kiribana refers to the aroma of sake as it comes out of the tap hole (nomiana) of a storage tank. This aroma is noticed during nomikiri (the opening of the tap hole to check the stored sake). It is one of the key factors in judging the quality of the stored sake and whether it has any faults. If the kiribana is good, the sake is likely to be of excellent quality. Conversely, if the aroma is unpleasant, there may be some problem. In this way, kiribana is an important indicator that helps with quality control in the sake-making process.

Kirikaeshi is an important step in koji making during sake production, and refers mainly to the work of mixing the piled-up steamed rice. It is carried out about 10 to 20 hours after tokomomi (the initial mixing of the rice after it has been inoculated with koji spores). At this stage the koji mold begins to grow actively, which makes the temperature and moisture inside the steamed rice uneven. Kirikaeshi loosens the steamed rice and brings it to a uniform condition, while also supplying it with oxygen. This keeps the koji mold active and promotes the production of high-quality koji. In recent years, koji-making methods that omit kirikaeshi have also been used, but in traditional methods this step is regarded as extremely important.

A kirikaeshiki is a machine used in sake production, particularly at the koji-making stage. It breaks up lumps of rice and loosens the grains by passing them through a sieve. It was originally named for use in the kirikaeshi step (the turning-over of the rice). However, improvements in working conditions and efficiency in recent years have made kirikaeshi operations faster. As a result, the machine is in practice most often used at the stage when the koji is piled. At this stage the steamed rice is still soft, so the kirikaeshiki works effectively in loosening the grains.

Kochuka (口中香) refers to the aroma perceived when sake is held in the mouth and tasted on the tongue and inside the mouth, as the breath is exhaled through the nose. This aroma deepens the flavor of the sake and enriches the drinking experience. Kochuka is also called fukumika (含み香, "retronasal aroma"), and it allows drinkers to enjoy the complex aromas sensed at the back of the nose while the sake lingers in the mouth. Because kochuka varies with the type of sake, the brewing method, and the rice and water used, it also offers a clue to a sake's individual character.

Koji is steamed rice or other grain (mainly rice or barley) on which koji mold (kojikin) has been propagated. It plays an indispensable role in making sake and many other fermented foods. In sake brewing, the koji used is rice koji, made by growing yellow koji mold (Aspergillus oryzae) on steamed rice, and the enzymes produced during this process are essential. The components of koji include saccharifying enzymes such as amylase, which converts the starch in rice into glucose, and enzymes that break down rice protein into amino acids. The sugars and amino acids obtained from the rice in this way support fermentation of the shubo (yeast starter) and the moromi (fermentation mash), and give sake its characteristic flavor and aroma. In sake production, it is common for about 20% of the total polished rice used to be made into koji, and the quality and condition of the koji greatly affect the taste and aroma of the sake. As the saying "First koji, second shubo, third moromi" indicates, good koji comes first in making good sake, which is why kurabito (brewery workers) place great importance on managing the koji and monitoring its growth.

A koji box (kojibako) is a dedicated box used in sake production when rice is fermented with koji mold (kojikin). It is used mainly in a technique called the hako-koji method (箱麹法, box koji method). The inside of a koji box is well ventilated and designed so that temperature and humidity can be properly controlled, providing an environment in which the koji mold can grow actively. Koji plays a very important role in sake brewing: it promotes saccharification and forms the basis of alcoholic fermentation. For this reason, the koji box can be regarded as one of the basic pieces of equipment in sake making.

Koji extract is a liquid obtained by adding water to rice koji, saccharifying it at around 55°C, and then filtering it. The liquid is rich in sugars and amino acids produced by the koji mold, and it is used mainly as a culture medium for growing yeast. Koji extract plays an important role in sake brewing and in food culture, and, taking advantage of the properties of koji, it is also sometimes used in the production of various fermented foods. It is also sometimes called koji juice (koji-jiru).

Koji mold (kojikin) is a type of filamentous fungus used mainly in the production of traditional Japanese fermented foods and alcoholic beverages. It belongs to the genus Aspergillus, known in Japanese as the koji mold genus. When koji mold is grown on steamed rice, it promotes fermentation and plays the key role of saccharifying (converting to sugar) the starch in the rice. This process is essential in brewing sake, miso, soy sauce, and mirin. The most commonly used koji mold is Aspergillus oryzae, which is widely used in making sake, miso, soy sauce, and mirin. The enzymes produced by koji mold break down the starch in rice into glucose, which supports the fermentation process and also contributes to the formation of aroma compounds characteristic of sake. As it grows, koji mold produces yellow-green spores, which is why it is also called "yellow koji mold" (ki koji kin). Because of these properties, koji mold plays a very important role in Japan's brewing industry and is indispensable to making sake with rich flavor and aroma.

Koji mold genus (koji kabi zoku) refers to a group of molds classified in the genus Aspergillus, which play an important role in producing fermented foods, including sake (nihonshu) and shochu. The group includes yellow koji mold (ki koji kin), used in sake brewing, and black koji mold (kuro koji kin) and white koji mold (shiro koji kin), used in shochu production. These koji molds grow on grains such as rice and barley and convert starch into sugar, which promotes fermentation during brewing. Because the choice and cultivation of koji mold greatly influence the flavor and aroma of the finished sake, it is an important consideration for brewers.

A koji muro (麹室, koji room) is a dedicated room for producing koji, and it plays an important role in sake brewing in particular. The room is designed to maintain the temperature and humidity best suited to the growth of koji mold. In general, koji rooms are built mainly with cedar boards, giving a structure with high heat retention that is resistant to condensation. A koji room usually has two sections (groups), each managed so that it can hold a stable temperature of roughly 30°C to 45°C. Because humidity is easy to adjust, the room provides an environment that encourages the growth of koji mold and the making of high-quality koji. In addition, heaters and ventilation equipment are installed to maintain the temperature, so that suitable conditions are kept. In this way, the koji room is an indispensable facility in sake making.

Koji ratio (koji buai) is the proportion, expressed as a percentage, of rice used for making koji (koji rice) relative to the total weight of polished rice used in a single brewing batch. Specifically, it indicates how many kilograms of koji rice are used for every 100 kilograms of polished rice, and it is commonly set within a range of 20% to 30%. Because this ratio has a major influence on the flavor and aroma of the sake, it is a very important factor in sake brewing. Koji plays a key role in saccharifying (converting into sugar) the starch needed for fermentation and shapes the quality of the sake, so it calls for the experience and skill of the brewers.

Koji rice (koji-mai) is a raw material rice that plays a very important role in sake brewing and is used mainly to make koji. It accounts for roughly 20% of the total rice used, and its quality has a major influence on the character of the sake. Koji rice is generally a high-quality, specialized rice known as sake rice (shuzo kotekimai). By contrast, kake-mai, the rice used mainly for fermentation, may be ordinary table rice. The importance of koji rice stems from the fact that koji aids saccharification and promotes alcoholic fermentation. Because high-quality rice is required, rice with a low rice polishing ratio is often chosen. In this way, koji rice is deeply involved in the flavor and aroma of sake, and sake breweries place great emphasis on its selection and management.

Koji-bana (麹ばな) refers to an aroma characteristic of freshly brewed sake (shinshu, new sake). This aroma comes from the enzymes of the rice koji used during fermentation, and it can suggest the sweetness of rice and a fruity quality. In general, koji-bana is most noticeable in fresh sake and gradually settles over time. The aroma reflects the important role of koji in sake brewing, and it is one of the elements through which the distinctive appeal of new sake can be appreciated.

Koji-buta (麹蓋) are an important tool used in the koji-making stage of sake brewing. They are shallow boxes made mainly of cedar, used to propagate koji mold (koji-kin) on steamed rice. The boxes help with controlling the temperature of the koji, but because they require considerable labor, they are most often used in the production of premium sake. They are used when the buta-koji method (蓋麹法), a specific koji-making technique, is employed, and each tray can hold about 1.5 to 2 kg of steamed rice. Using koji-buta helps produce higher-quality koji, which in turn enhances the flavor and aroma of the finished sake.

The futa-koji method (蓋麹法) is a traditional koji-making technique in which koji is grown on koji-buta, small wooden trays. Known as a conventional method of koji production, it is particularly well suited to brewing ginjo sake because it improves the saccharification efficiency of the koji. Managing the koji this way takes considerable effort, but it makes it easier to guide the koji toward the intended quality. Because it demands precise control, the method is widely used especially when brewing high-quality sake.

The koji-buta method (koji-buta-ho) is a traditional way of making koji, in which koji is produced using special wooden trays called koji-buta (koji trays). It is used mainly in the brewing of Ginjo sake, because it makes the temperature and humidity of the koji easier to control. The trays hold steamed rice that has been evenly dusted with koji mold, and they support the fermentation process that follows. This method makes it possible to produce sake with a rich aroma and flavor. While carrying on techniques handed down from long ago, the koji-buta method holds an important place in modern Ginjo brewing.

Koji-jiru (麹汁, koji juice) refers to a liquid made by dissolving koji in water. Koji is produced using microorganisms of the genus Aspergillus and is used mainly in making fermented foods such as sake, shochu, miso, and soy sauce. In sake brewing, yellow koji mold (kikoji-kin) is used in particular; it produces saccharifying enzymes that convert the starch in rice into sugar. For shochu, black koji mold and white koji mold are used respectively, each bringing out different flavors and aromas. Koji-jiru plays an important role in the fermentation process and forms the foundation for creating sweetness, umami, and flavor.

Koku (石) is a traditional unit of measurement used mainly to express production volumes of sake and rice. One koku is equivalent to 180 liters, which the source describes as enough to produce about 1,500 go (合) of sake. At sake breweries in particular, the koku is widely used to express the amount of rice used in brewing and the volume of finished sake in storage, making it an important indicator of a brewery's production scale. The koku is thus an indispensable unit in the production and distribution of sake.

A kokuryukei (穀粒計) is a tool for accurately counting grains of rice. It has grooves sized to fit individual grains of brown rice, arranged in rows and columns to give a total of 100 slots. To use it, rice is placed on the tool and the excess grains are removed, which makes it possible to measure exactly 100 grains. The tool is useful for quality control and measurement of the rice used as a raw material in sake brewing. It is also known as a "kokuryu keisanki" (穀粒計算器, grain counting device), and it contributes to standardizing how rice grains are counted.

Komai (古米, "old rice") refers to rice harvested in a previous year, as opposed to rice from the current year's harvest. Because rice in Japan is normally harvested in autumn each year, komai is rice that is at least one year older than the current year's crop. In sake brewing, the use of komai can have several effects. Because komai has a lower moisture content, the fermentation rate of its sugars may increase, but its flavor and aroma also change, so sake made with komai can have a distinctive aged character. However, the quality of komai may have deteriorated, so selecting it carefully is very important when it is used for brewing.

Komaishu (古米臭) is a characteristic odor derived from aged rice. In sake, it is regarded as a sign of declining quality. The odor is produced mainly from oxidized fatty acids and their breakdown products, and arises as the rice loses its freshness. In sake made with old rice, the aroma and flavor are impaired, which can make it unpleasant to drink. For this reason, it is important to use fresh rice in sake brewing.

Komaishushu (古米酒臭) refers to the aroma characteristic of sake brewed with old rice. This aroma can become stronger as the sake ages. It is thought to be caused mainly by a compound called dimethyl sulfide, which is considered the source of its distinctive character. In some cases the aroma is accepted as part of the flavor of aged sake, but when it is perceived as excessive, it can affect quality. When enjoying sake, it is worth paying attention to differences in aroma such as this.

Komeoki refers to the step in preparing steamed rice in which soaked polished rice is placed into the koshiki (steaming vessel). In this process, the polished rice is first soaked in water to absorb the appropriate amount of moisture, then transferred to the koshiki in preparation for steaming. Through komeoki, the rice is steamed evenly by the steam, forming steamed rice that is soft on the outside and firm on the inside. This is a very important step in making high-quality sake.

Komokaburi is a traditional decoration associated with sake brewing, in which a sake barrel is wrapped in komo (straw matting, typically made of rice straw) and bound with rope. The custom began as a way to make sake barrels easier to handle during transport, and gradually took on a decorative meaning. Beyond its visual appeal, komokaburi has become an established part of special occasions where sake is served because of the atmosphere it creates. Styles also differ from region to region, each showing its own characteristics. In this way, komokaburi is an important element that symbolizes sake culture and regional identity.

Konseishu (混成酒) refers to alcoholic beverages made by combining different types of alcohol or ingredients with different flavors. In the context of Japanese sake, the category covers drinks that combine sake with other liqueurs or flavorings. Examples often include sake with added fruit extract, and products that use liqueurs or syrups to give a particular aroma or taste. This allows a wider range of flavors to be enjoyed and broadens the ways of drinking. Because such products generally take an approach different from traditional sake brewing methods, their individuality and the ways to enjoy them also differ.

Koon tanki sokujo moto (high-temperature, short-term sokujo yeast starter) is a technique used in sake brewing and a variant of sokujo moto, the quick-method yeast starter. In this method, the starter is prepared in a relatively warm environment of 25°C to 30°C so that the yeast is activated in a short time. Temperature control is important in ordinary sokujo moto as well, but because this variant is carried out at high temperatures, as its name suggests, fermentation proceeds quickly. As a result, the yeast grows within a few days, making it possible to begin brewing at an early stage. This offers the advantage of a short brewing period, but temperature control is difficult, so skilled brewers are required. The sake produced by this method often has a rich aroma and a fresh character, and is easy to drink.

Koon tankigata (the high-temperature, short-term method) is a technique in which sake moromi (fermentation mash) is fermented at a relatively high temperature, around 20°C. With this method, fermentation is completed in a shorter period than usual. Fermenting at a high temperature makes the yeast more active, which in turn speeds up fermentation from an early stage. This process generally brings out a more fruity and fragrant aroma. It is also characterized by a smooth, easy-drinking taste, and it is a style often seen in young sake and newly pressed sake (shinshu). The high-temperature, short-term method has drawn increasing attention as brewing technology has advanced.

Koon Toka Moto (高温糖化酛, "high-temperature saccharification starter") is a type of shubo (yeast starter) and one of the techniques within the sokujo (quick-fermentation starter) method. In this method, the starter is held for a long time at a temperature higher than the optimum range for the saccharifying enzymes in koji, which eliminates unwanted harmful microorganisms. Lactic acid is then added and the temperature is cooled rapidly. Finally, pure cultured yeast is added, which makes it possible to cultivate pure yeast reliably. Because brewing at high temperatures helps keep down the cost of the brewing process, it is a modern technique that is widely used. The method also helps shorten brewing time, and it has the advantage of allowing safe brewing, particularly in relatively warm regions. Koon Toka Moto is an important method in sake production, being efficient while maintaining quality.

Kosanmi-shu (high-acidity sake) is a type of Japanese sake whose sourness is noticeably stronger than that of ordinary sake. It is characterized by production methods that enhance acidity by using microorganisms such as lactic acid bacteria, black koji mold (kuro koji), and Rhizopus. Its high acidity gives it a crisp mouthfeel and a refreshing flavor, so it pairs well with food, and it is often served with Japanese cuisine in particular. As a recent trend, these techniques have been used to develop new, original sakes that offer a wide range of flavors and have attracted attention. The acidity also adds to the sense of refreshment, and in some cases the sake is recommended to be enjoyed chilled.

A koshiki is a tool used in sake brewing to steam the raw rice. It is generally shaped like a tub, with a hole in the bottom (the koshiki hole, 甑穴) through which steam rises and steams the rice evenly. Traditionally koshiki were made of cedar, but lightweight, durable koshiki made of aluminum or stainless steel are now the mainstream. Many breweries today also use conveyor-type continuous rice steamers, which make the steaming process more efficient. Steaming in a koshiki gelatinizes the starch in the rice, which plays an important role in sake brewing.

Koshikihada (甑肌) refers to the portion of steamed rice that is in contact with the koshiki (steaming vat) during steaming in sake production. This part is easily affected by the heat of the steam and readily absorbs condensed water, so it tends to become soft. The soft steamed rice produced this way is called "hadameshi" (肌めし) and plays a particularly important role in sake brewing. Because the condition of koshikihada affects the flavor and texture of the sake, managing it is considered important in the brewing process.

Koshikikaeshi (also given in the source as "koshigaeshi") refers, in sake brewing, to the day on which the moromi (fermentation mash) preparation process is completed. This is an important point at which fermentation settles for a time and the shubo (yeast starter) and the moromi are mixed together as one. Koshikikaeshi is rooted in long-standing tradition. From this day, the preparation of the sake is finished and brewing moves on to its next stage. Reaching koshikikaeshi also marks a break in the brewing season, and it is an important milestone at which the brewers' efforts bear fruit.

Koshitsumai (hard rice) is a type of rice used in sake brewing. Its polished white grains generally absorb water poorly, and the steamed rice feels firm to the touch. As a result, it does not dissolve easily in the moromi (fermentation mash). Consequently, using hard rice tends to produce a relatively large amount of sake lees (sake kasu) during brewing. This makes hard rice important in producing sake with particular flavors and aromas. Because of these characteristics, varieties especially suited to sake brewing are often selected as hard rice.

Koshu (aged sake) refers to sake that is shipped and served after a period of storage, in contrast to shinshu, the new sake brewed within the current brewing year. In general, sake aged for three years or more from the time of production is considered koshu. Aging softens the flavor and gives the sake a distinctive depth. Because there is no clear regulation governing how koshu is labeled, long-aged sake of 3 or 5 years, and even 10 or 15 years, is well known. Sake that has undergone long aging takes on an amber color and complex aromas, and falls among the more expensive types of sake. In the sake industry, once the brewing year changes, all sake brewed before that point is also called koshu, so the definition of koshu can vary depending on actual brewing practice and the season. Koshu is a special category in which aging draws out the sake's inherent appeal, allowing drinkers to experience its true value.

Koshuku koji (高縮麹) refers to koji that is hard and has weak enzymatic activity, so it does not dissolve easily in the moromi (fermentation mash). This koji does not work fully during fermentation and can cause a "backing" or lining to form on the sake lees (kasu). The main causes of koshuku koji are steamed rice that is too hard and excessive loss of moisture from the steamed rice during koji making. Under these conditions, the koji's enzymatic power is not fully realized, and fermentation may not proceed well as a result. Because it greatly affects the quality of sake, avoiding koshuku koji is very important.

Koso-zai Toka Yondan (enzyme-saccharified fourth addition) is a variation of yondan-jikomi, the practice of making a fourth addition to the moromi, and is used mainly in the sake brewing process. In this method, a commercially available enzyme preparation is added to steamed rice to promote saccharification. Saccharification refers to the process of converting the starch contained in rice into sugars, which give sweetness. This saccharified rice is added to the moromi (fermentation mash), the mixture in which fermentation takes place, creating a foundation for the yeast to convert sugars into alcohol. Using an enzyme preparation increases the efficiency of saccharification and allows for more stable fermentation, so an improvement in the quality of the sake is expected.

Kosu keisan (literally "count calculation") is a method used in sake production to quantitatively understand the effect of specific components. It is carried out using component values such as alcohol content, sake meter value (SMV), and acidity. In practice, it is used when alcohol or seasoning alcohol is added to the moromi (fermentation mash), to predict changes in component values and to determine the amount to be added or the blending ratio. For example, suppose the moromi has an alcohol content of Am %, and V liters of added alcohol with an alcohol content of 30% are added to M liters of that moromi. If the alcohol content of the moromi after the addition is As %, the following equation holds: Am × M + 30 × V = As × (M + V). This equation shows that the sum of the moromi's alcohol count before the addition and the count of the added alcohol equals the alcohol count of the moromi after the addition. In this way, kosu keisan is an important tool supporting quality control and production technique in sake brewing.

Koubo mutenka (酵母無添加) refers to sake made without the artificial addition of cultivated yeast during fermentation, relying instead on yeasts that occur naturally in the brewery. This approach is mainly found in traditional production methods such as kimoto and yamahai, in which yeasts native to the brewery environment are taken in to carry out fermentation. Sake made without added yeast is characterized by a diverse range of flavors drawn out by natural microorganisms, resulting in a distinctive and complex taste. This style of brewing is closely tied to the local climate and environment as well as the skill of the brewery owner, allowing drinkers to enjoy the individual character of each brewery.

Koubo shikomi (yeast-direct brewing) is a brewing method in which cultured yeast is used in place of the usual shubo (yeast starter). The cultured yeast may be in liquid, slurry, solid, or dried form. Because this method removes the need to prepare shubo in-house, it allows more stable fermentation and makes it possible to produce sake of consistent quality. Compared with traditional methods, the fermentation characteristics of the yeast are easier to control, and sake with a variety of flavors and aromas can be made. For these reasons, it has gained support at many breweries in recent years.

Kudarizake refers to sake brewed in the Nada area (Hyogo Prefecture) and the Osaka area and sent to Edo during the Edo period. Because the sake was transported from these upstream regions down to Edo, it came to be called "kudarizake" (literally, "sake that came down"). Kudarizake was classed as local sake of the Kamigata region (the Kyoto-Osaka area). It was popular among the people of Edo at the time and was used especially for special gifts and celebrations. It was also known as "kudarimono" ("things that came down"). Because it has flavors and aromas distinctive to its home region, the tradition remains part of sake brewing today.

Kumidashi yodan (also pronounced kumidashi yondan) is one method of yodan shikomi, the fourth-stage addition used in sake production. In this method, part of the moromi (fermentation mash) is taken from the main tank and transferred to a smaller side tank, where steamed rice is added. Saccharification is then encouraged for two to three days. Finally, the mash in which saccharification has advanced is returned to the main tank, and fermentation continues. The method has the advantage of allowing more precise control of the pressing process and fermentation management, but it is rarely practiced today. It is found mainly at sake breweries that place importance on traditional methods.

Kumikake (汲掛け) is one of the important techniques in sake brewing. It is carried out mainly after the shubo (yeast starter) has been prepared, at the stage when the steamed rice has begun to swell. In this method, to avoid crushing the steamed rice, the brewer does not perform arakai (rough stirring with a paddle) and instead digs a hole in the center of the shubo. A frame for kumikake, usually an aluminum (alumite) cylinder or a square wooden tube, is then set in place. The frame is designed so that the steamed rice is pushed to the outside and only liquid flows into the inside. During kumikake, the liquid that collects inside the frame is scooped up from time to time with a ladle and sprinkled over the steamed rice on the outside. This keeps the temperature of the shubo even and helps the steamed rice dissolve gradually. As a result, fermentation of the shubo is encouraged to proceed smoothly, which contributes to better sake quality. Kumikake is an especially important technique in making sake where flavor is a priority, such as Junmai and Ginjo sake.

Kumimizu (汲水) is the water used as brewing water (shikomi water) in sake making. It plays an important role when preparing the shubo (yeast starter) and the moromi (fermentation mash). Because good-quality kumimizu has a large influence on the flavor and aroma of sake, breweries draw it from carefully selected water sources. In traditional sake brewing, the quality of kumimizu is a key factor in determining the final taste of the sake.

Kumimizu buai (汲水歩合) is an indicator of the proportion of rice weight relative to the amount of water used in brewing. It is expressed as a percentage (%) and is normally calculated using the amount of water drawn in relation to the total weight of rice up to the final addition (tomezoe, 留添). A standard range is generally considered to be 125% to 130%. Specifically, it is calculated with the following formula: kumimizu buai = (liters of brewing water up to the final addition / kg of total rice up to the final addition) × 100. For the shubo (yeast starter), the kumimizu buai indicates how much water is used relative to the total weight of rice used in the starter. Because kumimizu buai has a major influence on the flavor of the sake and on fermentation efficiency, it is an important factor.

Kumonosukabi (Rhizopus) is a type of mold belonging to the genus Rhizopus, and a key component of the koji (starter mold) used mainly in Asian regions such as China. This mold plays an important role in the production of fermented foods made from rice or soybeans, and in the making of sake. Kumonosukabi promotes the saccharification of starch and other food materials, providing the nutrients that yeast needs to produce alcohol. As a result, it is indispensable for producing sake with rich flavor and a diverse range of aromas. Because it has a significant influence on the quality and flavor of sake, brewers are expected to understand and make use of the characteristics of this mold.

Kunshu is a category of sake distinguished by its pronounced aroma, with an elegant, fruity fragrance reminiscent of fruit and flowers. Sake of this type is often made using Ginjo or Daiginjo brewing techniques, and carefully selected ingredients and rice polishing methods contribute to enhancing the aroma. In general, the lavish aroma can be enjoyed even before drinking, and as the rich fragrance spreads in the mouth, a more refined drinking experience is felt. When pairing sake with food, the aroma of Kunshu is also an important element that brings out the flavors of the dishes.

Kurabito are the craftspeople at a sake brewery who actually work on making the moromi (fermentation mash). Under the guidance of the toji (master brewer), who serves as the brewery's technical lead, they handle tasks such as preparing the sake mash and managing fermentation, and they play an important role in producing high-quality sake. Kurabito are skilled artisans who carry on traditional techniques and knowledge, sometimes incorporating new methods, and who make sake from the basic ingredients of rice, water, and yeast. The flavor and quality of sake are greatly influenced by the skill and passion of the kurabito.

Kuratsuki kobo (brewery-resident yeast) refers to yeast that lives naturally within a particular sake brewery. These yeasts have been cultivated in the brewery over many years and contribute to its distinctive flavor and character. Brewery-resident yeast is generally adapted to the characteristics of its brewery, and because its quality and fermentation traits are shaped by the local climate and the brewery's style of sake making, each brewery has its own individual profile. For this reason, sake made with brewery-resident yeast is marked by flavors and aromas specific to that brewery, and it is highly regarded by enthusiasts.

Kurika (栗香) is a type of aroma in sake, particularly one that can be noticed at the dekoji stage, when the koji is taken out after being made. It has a sweet, rich, toasty fragrance reminiscent of steamed or roasted chestnuts. Kurika derives mainly from particular yeasts, rice varieties, and the fermentation process, and it is also influenced by specific brewing techniques and conditions. Combined with the flavor on the palate, this aroma is one of the elements that brings out a sake's individual character. Sake in which kurika can be detected generally has a satisfying body and offers a deep, rewarding taste.

Kuro koji kin (black koji mold) is a type of koji mold used mainly in the production of awamori, and its spores are blackish brown. This mold is indispensable to Okinawa's distinctive style of alcohol making. Using black koji mold brings out a unique flavor and aroma, and it also helps alcoholic fermentation. In addition, black koji mold has antibacterial properties; by suppressing the growth of unwanted microbes, it contributes to producing high-quality alcohol. Because it has flavors and characteristics different from those of other koji molds, such as white koji mold and yellow koji mold, it is one of the elements that create the distinctive taste of awamori.

Kurokasu (黒粕, literally "black lees") is a type of sake lees (sake kasu) produced during sake brewing in which black or brown spots appear on the surface. These spots are caused mainly by oxidative enzymes produced by koji mold, and when they occur they can affect both the appearance and the flavor. To prevent kurokasu, it is important to choose a koji mold with low browning tendency, and additives such as bisulfite (potassium sulfite) are sometimes used as well. This helps maintain the quality of the sake.

Kuroru is a substance that plays an important role in the sake-brewing process. It is said to help the action of enzymes, particularly in the yeast and in the moromi (fermentation mash). Specifically, it increases the activity of the enzymes released from koji and promotes fermentation. To raise the concentration of kuroru, processing methods that use salt and similar materials are generally employed. Because this process makes it possible to brew sake with richer flavor and aroma, kuroru is considered an indispensable element of sake brewing.

Kusun (空寸) refers to the depth from the top of a container, such as a tank holding moromi (fermentation mash) or sake, down to the actual surface of the liquid inside, measured from the full level. Specifically, it is the distance from the rim of the vessel to the liquid surface. Measuring it makes it possible to gauge and manage the volume of liquid during fermentation and storage, so it serves as an important indicator. In the sake brewing process, this measurement is used to check that fermentation is progressing properly and to confirm how much liquid remains in the container.

Kuzumai (屑米) refers to lower-quality rice among the rice used in sake brewing. Specifically, it is rice in which starch has not accumulated sufficiently and which tends to break easily during the polishing process. Kuzumai includes further subcategories, such as shiina mai (しいな米), meaning rice grains with no kernel inside; shimai (死米), meaning rice with insufficient starch accumulation; and mijuku mai (未熟米), meaning immature rice. These grains have not stored enough of the starch needed to create umami and aroma, and so are considered unsuitable for improving the quality of sake. In sake brewing, choosing good-quality rice is important, and kuzumai is not normally used as a raw material for sake.

Kyokai No. 7 yeast (7号酵母) is a type of yeast used in sake brewing, also known as Kyokai No. 7 (Masumi yeast). Because of its excellent fermentation ability and the stability of the sake quality it produces, it is very popular in sake brewing. It is particularly known to have originated at Miyasaka Jozo in Nagano Prefecture, and it is also used in the brewery's sake, Masumi. Kyokai No. 7 yeast is characterized by bringing out a fruity aroma and a clear taste, and it pairs easily with a wide variety of foods. As a result, its use has spread to many sake breweries, and it has become an important element of sake making.

Kyokai No. 9 yeast is one of the yeasts used in sake brewing, and is also known by the familiar name "Kyokai 9." It was developed at the Kumamoto Prefecture Sake Research Institute (熊本県酒造研究所) in Kumamoto Prefecture, and is known for being particularly well suited to producing Ginjo sake. During fermentation, it brings out a fruity, elegant aroma and gives the sake a rich flavor. It is favored by many sake breweries and is associated with well-known sake such as Koro. Using this yeast, brewers can expect to produce Ginjo sake with a balance of clear flavor and pronounced aroma.

Kyokai yeast (Kyokai kobo) refers to superior sake yeast strains selected and distributed by the Brewing Society of Japan (Nihon Jozo Kyokai). These yeasts play an important role in sake brewing, and their characteristics greatly influence the flavor and aroma of the finished sake. Representative strains include those numbered Kyokai No. 6, No. 7, and No. 9 through No. 14. There are also non-foaming (awa-nashi) strains: Kyokai No. 601, No. 701, No. 901, and No. 1001. These yeasts differ in fermentation conditions and flavor profiles, and are used to produce sake suited to the taste and style each brewery seeks. In addition, yeasts for wine have also been developed, so Kyokai yeast is widely used across the brewing industry, not only in sake making.

Kyokushi is a type of koji used in making fermented foods, produced especially by traditional techniques used in China. Raw grains are coarsely crushed into a powder, then kneaded with water and pressed firm. The resulting paste is then fermented in an environment suited to the growth of molds and microorganisms, and finished in a base-like form such as a brick, a dumpling, or a flat disc. This process produces compounds that add depth to taste and aroma, making kyokushi an important element in the production of a variety of dishes and alcoholic drinks. In sake as well, it may influence flavor and mouthfeel through its interaction with yeast and koji.

Kyubetsu (the grade classification system) refers to the tax-rate categories that Japan's liquor tax law once applied to alcoholic beverages such as sake and whisky. Under this system, products were classified as Special Grade (tokkyu), First Grade (ikkyu), or Second Grade (nikyu) according to quality and production method. Special Grade was regarded as an indicator of high-quality sake and Second Grade of comparatively lower-quality sake. The Liquor Tax Law was revised on April 1, 1989 (Heisei 1), and the grade system was abolished. This revision allowed the quality evaluation and market distribution of Japanese sake to be handled more flexibly.

The kyubetsu seido (sake grading system) was a taxation system for sake that existed from 1943 to 1994, a classification method based on the tax levied when sake left the brewery. Under this system, sake was divided into four categories, 1st, 2nd, 3rd and 4th grade, each subject to a different tax rate. Grades were assigned according to the quality of the sake, and the tax burden differed by grade. The system was intended to encourage the healthy development of the sake industry and improvements in quality. It was abolished in 1994, and a new system was introduced through later tax reforms.

The Seiho Hinshitsu Hyoji Kijun (Labeling Standards for Production Methods and Quality) are standards intended to give consumers accurate information about how Japanese sake (seishu) is made and what its quality characteristics are. Under these standards, each brand must state details such as the ingredients, the production process, and the characteristics of the sake. Specifically, these include the type of rice used, the rice polishing ratio, the source of the water, the production category (for example Futsushu, Junmai, or Ginjo), and the alcohol content. The aim is to let consumers choose a sake that suits their tastes and to promote a transparent market. The standards are an important element in assessing the quality of sake and are intended to provide highly reliable information.

The Labeling Standards for Sake Manufacturing Methods and Quality (清酒の製法品質表示基準, Seishu no Seiho Hinshitsu Hyoji Kijun) are guidelines that set out important rules on the production process and quality of sake. The standards are based on the Liquor Business Association Act (酒類業組合法) and have been in effect since April 1, 1990 (Heisei 2). They consist of four items: (1) labeling of sake with specific designations, (2) required labeling items, (3) optional labeling items, and (4) prohibited labeling items. Under the labeling of specific designations, categories such as Junmai and Daiginjo are stated explicitly, which makes it easier for consumers to choose. The required items include the production method, ingredients, and alcohol content, which help consumers understand the product. Optional items, on the other hand, may be written freely by the producer and can include, for example, regional characteristics or hints about flavor. Prohibited items are information that could mislead consumers, and accurate, reliable labeling is required. The purpose of these standards is to ensure the quality of sake and to strengthen consumer trust.

The Labor Standards Act (Rodo Kijun Ho) is a law that protects workers' rights and sets minimum standards for working conditions. It regulates a wide range of employment matters, from the conclusion of an employment contract through to dismissal, including wages, working hours, occupational safety and health, and compensation for work-related accidents. The purpose of the Act is to enable workers to work in a healthy and comfortable environment and to protect their livelihoods, and specific rules and standards are established to achieve this. By complying with these working conditions, companies and employers can build relationships of trust with their workers, and the Act serves as an important framework for this.

Lactic acid is an organic acid that plays a very important role in sake brewing. It is especially important in preparing the shubo (yeast starter, also called moto), where it helps promote the pure, large-scale cultivation of yeast. The shubo is the foundation of fermentation, and the production of lactic acid within it is particularly significant. In kimoto-style shubo (kimoto-kei), lactic acid bacteria that occur naturally in the environment are taken in, and their activity produces the lactic acid. In sokujo-style shubo (sokujo-kei), by contrast, lactic acid made for brewing use is added in advance, allowing the shubo to be started up in a short time. In the early stages of the moromi (fermentation mash), when the risk of contamination is high, lactic acid prevents spoilage bacteria from multiplying and provides an environment in which yeast can multiply smoothly and carry fermentation forward. It is also one of the most abundant organic acids in sake, and together with succinic acid it is an important component. In this way, lactic acid is an indispensable element in maintaining the quality of sake.

Lactic acid bacteria (nyusankin) is a general term for bacteria that break down carbohydrates and produce lactic acid. They play an important role in sake brewing, particularly in making kimoto-style shubo (yeast starter). In kimoto, lactic acid bacteria are cultivated in a natural environment, which keeps the shubo acidic and prevents the growth of unwanted bacteria. This creates an environment in which yeast can grow strongly. However, some bacteria in the lactic acid group, known as "hiochi-kin" (hiochi bacteria), are harmful and spoil sake. For this reason, it is important to pasteurize the sake (heat treatment, known as hi-ire) to kill these bacteria. In this way, lactic acid bacteria are microorganisms that are essential to protecting the quality of sake.

Lactic acid fermentation is the process in which microorganisms break down sugars to produce lactic acid. There are two main types: homolactic and heterolactic. In homolactic fermentation, almost all of the glucose (C6H12O6) is converted into two molecules of lactic acid (C3H6O3). In heterolactic fermentation, the glucose yields not only lactic acid but also ethyl alcohol (C2H5OH) and carbon dioxide (CO2). In sake brewing, lactic acid fermentation plays an important role, contributing to a richer aroma and flavor. The lactic acid produced through this process adjusts the sake's acidity and also helps to inactivate unwanted microorganisms.

Lactose is a disaccharide (a double sugar) composed of galactose and glucose bonded together, found mainly in human breast milk and cow's milk. In sake brewing, sake yeast cannot ferment lactose, so lactose plays no direct role in the brewing process. As a result, it does not affect the taste or flavor of sake. However, it is useful to understand the presence of lactose when considering how sake pairs with dairy products that contain it.

Laojiu (called roshu in Japanese) refers to huangjiu (yellow wine), a traditional Chinese brewed alcoholic beverage, and specifically means huangjiu that has been aged for two years or more. Through fermentation and aging, laojiu develops deep richness and flavor, and is characterized by a mellow taste. It generally has a rich aroma and a complex flavor, and is considered to pair well with food. It is also said to have health benefits, and it is enjoyed in many regions. For this reason, it is valued not only as a drink in its own right but also as an accompaniment to meals.

A line graph is a type of chart used to show changes in data visually. When measured values are continuous, each data point is placed on the horizontal axis, and the corresponding value is plotted on the vertical axis. The midpoints of the data points are then connected, producing a line that lets you see trends and changes in the data at a glance. When the data are discrete, the individual measured values are placed on the horizontal axis and the frequency on the vertical axis, and the plotted points are connected to form the line. In this way, line graphs are well suited to showing the movement of many kinds of data, and they are often used to show changes over time.

Lipase is an enzyme that breaks down triglycerides, the components that make up fat, into fatty acids and glycerin. It works mainly during digestion, where it plays an important role in converting fat in the body into a form that can be used as energy. Lipase is also involved in the sake brewing process, where it breaks down fats from rice and other raw materials, contributing to fermentation and the formation of aroma. Because the flavor and aroma of high-quality sake are also influenced by the action of such enzymes, lipase is one of the important factors in sake brewing.

Lipids, in the broad sense, are a group of organic compounds that play important roles in living organisms. They include fatty acids, triglycerides (neutral fats), phospholipids, and steroids. Lipids are essential components of cell membranes and contribute to a range of physiological functions, such as energy storage, hormone synthesis, and signaling between cells. In sake, lipids are among the compounds produced when yeast and koji ferment sugars, and they can influence flavor and aroma. Lipids present in good balance are considered very important as one of the factors that determine the quality and taste of sake.

Liquefaction (ekika) refers to the phenomenon in which a substance changes from a gas to a liquid. It mainly means that when vapor is in a saturated state, lowering its temperature causes part of the vapor to return to liquid form. This process can be controlled by adjusting temperature and pressure. The liquefaction of starch has a different meaning: it refers to the process in which starch is broken down by enzymes such as alpha-amylase and converted into soluble substances. Liquefaction is thus an important concept concerning changes in the state of matter, and in sake brewing in particular, the liquefaction of starch plays an important role as the first step of saccharification.

Liquefaction brewing (ekika shikomi) is a sake brewing method in which polished white rice, or crushed polished rice, is mixed into high-temperature brewing water, and liquefying enzymes turn the starch into a liquid. Instead of the steamed rice used in ordinary sake brewing, the rice is liquefied and used in that form. In practice, polished rice is finely crushed in a mixer or similar equipment and combined with brewing water heated to 80-90°C, producing a milky-white liquid. Once the liquid has cooled, shubo (yeast starter, the initial fermentation liquid containing yeast) and koji are added, and fermentation proceeds. The advantages of this method are that it can be carried out at low cost and that it omits the rice-steaming step required in conventional brewing. Because it relies on enzyme preparations, it is also known as a way of making sake without using koji. Liquefaction brewing is sometimes also called Yumai-zukuri (融米造り).

Liquefying amylase is a type of enzyme that mainly hydrolyzes starch, and it is particularly capable of breaking starch down into relatively large molecules such as dextrins. This enzyme is generally known as alpha-amylase and is also called a liquefying enzyme. In sake brewing, it plays an important role in converting the starch in rice into sugar, and it is indispensable in the steps that promote fermentation. Thanks to the action of liquefying amylase, starch becomes easier for yeast to use, and alcohol and flavor compounds are produced, so the enzyme has a significant influence on the quality and flavor of sake.

Liqueurs (rikyuru-rui in Japanese) are beverages made mainly from alcoholic beverages, sugars, and other ingredients, and the category refers in particular to those with an extract content of 2 degrees or more. Under Japan's Liquor Tax Act, approval from the head of the district tax office is required when sake (seishu) is used to produce a liqueur. Liqueurs are generally sweet and flavorful, and are flavored with ingredients such as fruits, herbs, and spices. They are enjoyed on a wide range of drinking occasions.

The Liquor Tax Act (Shuzeiho) is the Japanese law that imposes taxes on alcoholic beverages and sets out the basic rules for their production, sale, and distribution. The law defines alcoholic beverages as drinks containing 1% or more alcohol by volume, and a license is required for both production and sale. It also clearly specifies manufacturers' tax obligations, the standards for taxation, and tax rates. Its purpose is to ensure proper control of domestic alcohol production and to secure tax revenue. In this way, it aims to promote the sound development of Japan's alcoholic beverage industry and to protect consumers.

Low-alcohol sake (teiarukoru seishu) refers to sake with a lower alcohol content than typical Japanese sake. While standard sake generally has an alcohol content of 15 to 16 percent, many low-alcohol sakes fall in the range of 12 to 14 percent, or roughly 6 to 10 percent. These products have been developed in recent years in response to consumers' preference for lighter drinking, and they are especially popular as health consciousness grows and as an option for casual enjoyment. Low-alcohol sake also comes in a variety of styles, including sparkling versions, highly acidic versions, and cloudy sake (nigori). Despite the lower alcohol content, the richness of flavor and aroma remains, making these sakes easy to drink while offering considerable variety.

Macromolecular substances (高分子物質, kobunshi busshitsu) are large molecules formed when a great many smaller molecules are linked together. Examples include starch and protein, which are made up of many sugars and amino acids bonded together. Macromolecular substances also play an important role in sake brewing. Starch in particular is a basic component of sake, because it is converted into alcohol during fermentation of the rice by yeast. The properties of these substances affect the flavor and mouthfeel of sake, making them a factor that influences its quality and taste.

Magnesium is one of the important minerals found in the brewing water (shikomi-mizu) used to make sake. It is an essential component for the growth of koji mold and yeast, and it helps fermentation proceed smoothly. Magnesium also influences the taste of sake, playing a role in bringing out umami and body (koku). Together with the components of the sake rice, the appropriate magnesium content has a significant bearing on the sake quality that a brewery aims for, so managing the composition of the brewing water is extremely important.

Malic acid is one of the organic acids found in Japanese sake. In seishu (refined sake), it is present in amounts second only to succinic acid and lactic acid. It gives a fruity, refreshing sourness that helps bring out the flavor. Malic acid is also sometimes used as an acidulant in the production of zojoshu (volume-increased sake), where it affects the balance and aaftertaste of the sake. Its presence enriches the flavor of sake and leaves drinkers with a refreshing impression, which makes it an important component.

Malt (bakuga) refers to barley or other grains that have been soaked in water to germinate and then roasted or dried. This process breaks down starch into sugars and activates enzymes. Malt is often used in beer brewing, and it can also play an important role in connection with sake. In shochu production in particular, malt is commonly used for saccharification. It is not used directly in making sake itself, but understanding it is essential knowledge for grasping saccharification in the brewing process.

Manganese is one of the elements that may be present in brewing water, and it is one of the factors that can affect the quality of sake. In particular, manganese can influence the color of sake and may promote discoloration caused by sunlight. In sake brewing, it is said that the lower the manganese concentration, the clearer and cleaner the taste of the resulting sake. For this reason, water sources free of manganese and appropriate water treatment are considered important in sake production.

Mariage (from the French word for "marriage") refers to a combination of particular foods and drinks that bring out the best in each other and create new flavors and a new experience. In pairing sake with food, the taste and aroma of the sake harmonize with the ingredients and cooking methods of the dish, so that each enhances the appeal of the other. For example, pairing a rich-tasting Japanese dish with a sake that has a strong umami character can bring out a deeper flavor. By enjoying mariage in this way, the overall dining experience is enriched, and you can discover more of the diversity of sake.

Matsuo Taisha is a shrine in Kyoto City, Kyoto Prefecture, known in particular as a shrine of the deity of sake. It enshrines Oyamaguinokami (大山咋神) and Ichikishimahimenomikoto (市杵島姫命). As the deity presiding over brewing, it is closely connected with sake making, and many sake breweries visit the shrine to pray for success in their brewing. The shrine also stands in a setting surrounded by beautiful nature, offering visitors a sense of spiritual calm. For sake enthusiasts, Matsuo Taisha is a sacred place and an important symbol of sake culture.

Matsuyama Mii is a sake rice developed in Ehime Prefecture. It was originally grown as a table rice, but its compositional characteristics are regarded as comparable to those of sake rice (shuzo koteki mai), and it is considered to have high potential, particularly for sake brewing. A distinctive feature of Matsuyama Mii is that, when the process of limited water absorption is carefully controlled, it can be brewed into sake with a character and flavor close to that of Yamada Nishiki. For this reason, it has grown in popularity among brewers across Japan in recent years. Sake made from Matsuyama Mii is characterized by a gorgeous aroma and a well-defined taste, and it is loved by many sake fans.

MC-tan (MC activated carbon) is a type of molecular sieve activated carbon, known as a deodorizing agent used in the sake brewing process. It is particularly effective at removing unpleasant aromas such as bin-ka (the "bottle" aroma) and hine-ka (the stale, aged aroma), and it contributes to improving the quality of refined sake (seishu). Because of its distinctive structure, MC-tan is highly capable of adsorbing specific substances according to their molecular size, and it plays an important role in the finishing process of refined sake. This helps produce sake with a clearer, crisper taste.

Mechanized koji making (kikai seikiku ho) is a method that automates the process of producing koji with machines. Compared with traditional hand-made koji, this method improves efficiency and maintains consistent quality. There are two types: a fully automatic type, which automates the entire process from hikikomi (bringing the steamed rice into the koji-making room) to deko (removing the finished koji), and a semi-automatic type, in which the steps from hikikomi to mori (the heaping stage) are still done by hand on the conventional koji-making bed, and the steps after mori are automated. This makes large-scale production possible without the work of skilled artisans, and it has contributed to higher productivity in the sake-brewing industry. In some parts of the industry, using mechanized koji making has made it possible to produce sake with a more stable flavor.

The melting point is the temperature at which a solid, when heated, begins to change into a liquid. For many substances, including those found in sake, the melting point depends on the substance's properties and crystal structure. In sake brewing, it is particularly useful for understanding changes in the state of components such as sake rice and yeast. Temperature control is extremely important throughout the sake-making process, and during fermentation in particular, an understanding of melting points helps brewers maintain the temperature conditions best suited to yeast activity.

A membrane filter-type filtration machine is a filtration device that uses a microporous thin membrane as its filter medium. It is used mainly for the secondary (final) filtration of sake. The machine can effectively remove fine impurities and bacteria from the liquid, and it plays an important role in improving quality. The filter media used include products sold under trademarks such as Millipore filter, membrane filter, Umicron, and micro filter, all of which are types of membrane filters. The introduction of membrane filter-type filtration machines makes it possible to produce sake that is clear and pleasant in flavor.

Meshibuta (飯蓋) is a term describing the condition of the surface of the moromi (fermentation mash) during sake fermentation. As fermentation progresses, various kinds of foam form on the surface of the moromi, and meshibuta refers specifically to a state in which the surface looks as though grains of rice are floating on it. This state is regarded as a good sign that the fermentation of the moromi is proceeding smoothly. In general, meshibuta appears as the foam thickens and the rice grains gather together, which shows that fermentation is under way. Such changes in the surface serve as an important indicator in the sake-making process and are one of the factors that influence maturation and quality.

Mesophiles (中温菌, chuonkin) are microorganisms whose optimal growth temperature falls in the range of 25 to 35°C. In sake brewing, mesophiles play a particularly important role, helping the fermentation process proceed smoothly. Lactic acid bacteria and acetic acid bacteria are examples of microbes in this temperature range, and they influence the flavor and aroma of sake. By contrast, microbes with an optimal temperature of 10 to 20°C are called psychrophiles (low-temperature microbes), and those with an optimal temperature of 40°C or higher are called thermophiles (high-temperature microbes); each has different characteristics. Mesophiles contribute to improving sake quality and to the stability of fermentation, and their balance with other types of microbes is one of the factors that shape the taste of sake.

Metabolism (shinchintaisha, 新陳代謝) refers to the series of physiological processes by which a living organism takes in the substances it needs to survive and expels old substances that are no longer needed. These processes include cell regeneration, energy production, and the synthesis and breakdown of nutrients, and they are essential to an organism's growth and health. Metabolism takes place constantly, whether the body is taking in nutrients from food and drink or processing waste products, which makes it a fundamental element of life. A similar mechanism exists in sake brewing: the process in which yeast converts sugar into alcohol can be seen as a part of metabolism.

Metakari (potassium metabisulfite) is a compound used as an antioxidant. In sake production, it is used to suppress the formation of black lees (kurokasu, dark discoloration of the sake lees). This name is the one used under the Food Sanitation Act, and labeling is required when it is used. In sake, metakari plays an important role in preserving quality and keeping the flavor from being impaired.

The methylene blue staining method is a test used to examine the yeast employed in sake brewing. In this method, a dye called methylene blue stains dead yeast cells blue. The stained yeast cells are observed under a microscope, and the proportion of cells stained blue (the staining rate) is calculated to evaluate the yeast mortality rate. This makes it possible to assess the health of the fermentation and to manage yeast activity, contributing to better brewing quality.

Mikage-go (みかげごう, Mikagegou) is one of the Nada Gogo (the Five Districts of Nada), Japan's most prominent sake-producing region. It lies along the coast in Higashinada Ward, Kobe, Hyogo Prefecture, and occupies the central part of Kaminadame. The area has excellent natural conditions for brewing, including abundant subterranean water (fushimizu) and a climate well suited to sake making, and high-quality sake is produced here. Mikage-go is known as a historically important sake-brewing town and is home to many sake breweries. Tradition and skill remain alive in the local brewing culture, and the area is still supported by many sake enthusiasts today.

Mimai (実米; given in the source as "miaikome") is a type of rice used in sake production, referring mainly to rice used for brewing sake. It is usually also called kakemai, and it plays an important role in the fermentation process. Because the rice used as a raw material directly affects the flavor and aroma of the sake, its quality and variety are often carefully selected. There is also the expression ajimai (味米), but since the taste of the sake usually changes with the rice polishing ratio and the characteristics of the sake rice, careful selection is required.

Minozei ishutsu (未納税移出, removal of sake without payment of tax) refers to a system under Article 28 of the Liquor Tax Act (酒税法) in which liquor tax is not levied when alcoholic beverages are removed from a brewery under certain special conditions. The system applies when sake is moved to another location for specific purposes or in specific circumstances, such as transferring samples during the production process or shipping to designated facilities. In many cases minozei ishutsu presupposes that the tax will be paid later, and unlike ordinary sales and distribution of alcoholic beverages, it requires the proper procedures to be followed and the conditions to be met. This allows breweries (kuramoto) and producers to carry out the production and transfer of sake smoothly.

Mirin is a traditional Japanese seasoning used to add sweetness and umami to dishes. It is made mainly from rice and rice koji, and during fermentation saccharification progresses, producing an alcoholic liquid with a distinctive sweetness. In general, mirin is made by mixing glutinous rice (and koji) into shochu, sealing it, and letting it age for several months, which deepens its flavor. It is used in many Japanese simmered dishes, pickles, and teriyaki sauce, adding a gentle sweetness and richness to food. Although it contains alcohol, most of it evaporates during cooking, so it is a seasoning that can be used with confidence at home.

A mixed indicator is a mixture of substances that change color within specific pH ranges. When measuring the acidity of sake, a solution of bromothymol blue (BTB) and neutral red (NR) dissolved in alcohol is used. This solution serves as an indicator for evaluating the acidity of sake. The point at which it turns pale green marks the neutralization point (around pH 7.2), which makes it important for measuring acidity accurately. Mixed indicators are useful for quality control of sake and for adjustments during the brewing process.

Miyama Nishiki is a type of sake rice (sakamai) grown widely in Japan, particularly in Nagano Prefecture and the Tohoku region. It was developed in 1978 at the Nagano Prefectural Agricultural Experiment Station, with Hokuriku No. 12 as the female parent and Tohoku No. 25 as the male parent. Because Miyama Nishiki is highly cold-resistant and can be cultivated even in cold regions, it is used in many different areas. The sake it produces is generally light and easy to drink, with a gentle aroma, which makes it well suited to brewing refined, elegant sake. Its production volume ranks next after Yamada Nishiki and Gohyakumangoku, and many sake breweries make use of its characteristics. Miyama Nishiki is one of the sake rice varieties whose popularity has been growing in recent years.

Miyamizu is a medium-hard brewing water used in the Nada Gogo (the Five Districts of Nada) in Hyogo Prefecture, and is known as being especially well suited to sake brewing. The water originates from subterranean flow from rivers of the Rokko mountain range. It contains extremely little iron and is rich in a variety of minerals, including potassium, calcium, and phosphorus. These components support the growth of koji and yeast, and so contribute to higher sake quality. The name Miyamizu is a shortened form of what was once called "the water of Nishinomiya" (西宮の水), and refers in particular to water that wells up to the southeast of a shrine in Nishinomiya. The granite soil of this area filters the water and removes impurities, yielding clear, high-quality water. The location near the sea is also said to give the water a moderate mineral balance, which is a factor in bringing out umami and a sharp, dry character in the sake. In the Tenpo era (1830-1844), at the end of the Edo period, the influence of brewing water composition on sake quality was first clarified. Since then, Miyamizu has gained renown as the water behind "Nada no Otokozake" (灘の男酒, Nada's "masculine sake"), and the region has become famous as a production area for dry sake in particular. The well known as "Umenoki Ido" (梅の木井戸), the birthplace of Miyamizu, still remains today and carries on the tradition. In this way, Miyamizu has established its position as an important element of sake brewing.

Mizu yodan refers to the water added to the moromi (fermentation mash) after the final addition of ingredients (tome shikomi) in the sake brewing process. This water plays an important role in adjusting the alcohol content and flavor that sake requires. Specifically, it is used to refine the quality of the sake, so that the moromi, once fermentation has progressed, takes on a character like that of white wine. Mizu yodan is an important element that brewers add with balance in mind, and it is closely tied to the final taste and aroma of the sake.

Mizuawa (水泡) refers to one of the fermentation stages observed in the moromi (fermentation mash) of sake. As fermentation progresses, yeast works in parallel with saccharification, and the foam on the surface of the moromi changes over time. It begins with sujiawa (筋泡), and after several days a thin, white, film-like foam spreads across the surface. This state is called mizuawa, a characteristic phenomenon seen as fermentation advances. Mizuawa indicates that the moromi is fermenting actively. The shape of the foam then gradually changes, advancing to iwaawa (岩泡), a foam that rises higher, and then to takaawa (高泡), which rises higher still. In this way, the state of fermentation is observed through the shape and size of the foam, which serves as an important indicator of how far fermentation has progressed. Finally, the foam subsides, leaving soap-bubble-like foam called tamaawa (玉泡), and when the foam disappears, the surface of the moromi reaches a state called ji (地). At this stage, various terms (such as bozu, chirimen awa, and atsubuta) are used depending on the appearance of the moromi surface, describing the characteristics of the fermentation in more detail. Observing mizuawa is a very important part of the sake-making process.

Mizubune (水槽) refers to the equipment, and the work carried out with it, used in sake brewing to press the moromi (fermentation mash) and separate it into refined sake and sake lees (sake kasu). It is also called agefune. To press the moromi, the mash is first packed into sake bags (sakabukuro), which are lined up and stacked inside the press (fune). The cloudy white sake that comes out first at this stage is called Arabashiri. When the press is filled with sake bags, a lid frame called a kasawaku is placed on top and more bags are stacked above it. For about three hours after stacking is finished, sake flows out naturally under the weight of the bags alone. This period is also called mizubune. The sake that comes out during this time is an important part of sake production and affects the quality of the sake. Once the stack of bags has sunk lower, the kasawaku is removed, a pressing lid (oshibuta) and wooden beams (makuragi) are set on top, and the pressing step begins. This is called oshibune. The next day, the bags are restacked and pressed again; this process is called semebune. The sake that comes out of semebune is known as "seme." The sake that comes out after Arabashiri and before seme is called "nakadare."

Mizukiri (draining) is the step in sake brewing in which polished rice is removed from the soaking tank and excess water is properly drained off. It takes place after the rice has absorbed the amount of water it needs, and it is carried out so that the rice does not retain too much moisture. The time the rice is left to drain after mizukiri is called the "draining time" (mizukiri jikan). It is an important point in sake brewing, and careful management is required to keep the rice in a suitable condition for the next step, steaming.

Mizukoji (水麹) is one of the important preparatory steps carried out before moshikomi (brewing mash preparation) in sake production. Specifically, a set amount of water is mixed with koji so that the saccharifying enzymes contained in the koji dissolve into the water in advance. The aim is to increase the speed and efficiency of the saccharification reaction once steamed rice is added later. It is usually carried out one to two hours before preparing the shubo (yeast starter) or the moromi (fermentation mash). Mizukoji is made when koji is mixed with water for the shubo, and also at the hatsuzoe (first addition), nakazoe (second addition), and tomezoe (final addition) of the moromi, with the water and koji needed for each stage mixed and prepared accordingly. This process helps fermentation proceed smoothly during brewing.

Mizumoto (水酛) is one of the oldest methods of brewing Japanese sake, a way of making shubo (yeast starter) that developed mainly during the Edo period. In this method, rice is soaked in water, and lactic acid bacteria are allowed to multiply in that water to produce lactic acid. The lactic acid is then used to cultivate the shubo, which is used in the brewing process. The mizumoto technique suited warmer seasons and was valued for producing sake with a tart, acidic character. Its roots go back to bodaisen (also called bodaimoto), described in the Muromachi-period text Goshu no Nikki (御酒之日記), and its basic effects, purpose, and brewing method are shared with bodaimoto. Shubo made by the mizumoto method allows more stable fermentation and plays an important role in giving depth to the aroma and flavor of sake.

Mizuoshi is an operation carried out when moving shubo (yeast starter) or moromi (fermentation mash), or when transferring or filtering sake. In this process, water is pushed through at the end to flush out the liquid remaining in the tank or equipment, so that the sake can be recovered without waste. Mizuoshi is an important technique for managing the production process efficiently and for producing high-quality sake consistently.

Mochi-koji (given in the original with the reading "mochikō") is a type of koji made mainly from grains such as rice or barley, mixed with water and kneaded into a solid form. It plays an important role in sake production, generating enzymes that convert the starch in rice into sugar. This saccharification process supplies the sugars needed for alcoholic fermentation, and sake is the result. Mochi-koji is also called "heikiku," particularly because of its texture, and various types exist depending on production methods and region. As part of Japan's traditional brewing techniques, mochi-koji also contributes to the flavor and aroma of sake, which vary in character from region to region.

Mochimai (糯米, also read mochigome) is a special type of rice used for making mochi (rice cakes) and sekihan (red bean rice). It consists mainly of amylopectin, a sticky starch component, which gives it its distinctive stickiness and elasticity. In sake brewing, it is used as part of the steamed rice and may be incorporated into a method called "mochi (rice) yodan" (glutinous rice fourth stage). Because of these properties, glutinous rice plays a role in enhancing the flavor of traditional Japanese dishes and sake.

Moist heat sterilization is a method of killing microorganisms and pathogens using heated steam. The process is carried out by filling a space with steam at a set temperature and pressure. In sake production, it is used to sterilize ingredients, tools, and equipment. Because the steam is used at its working temperature, it can effectively remove active yeasts and bacteria, which helps improve the safety and quality of the product. It is regarded as an important means of maintaining a cleaner environment in sake brewing.

Moisture conditioning (suibun choshitsu) refers to a method of properly managing the moisture state of polished white rice before washing, in order to effectively adjust the water absorption rate of the steamed rice. In sake brewing, the moisture content of the rice is extremely important. This conditioning process makes it possible to control how much water the rice absorbs and to improve the quality of the steamed rice. Properly adjusted moisture has a positive influence on the fermentation process and the final flavor of the sake, and it also contributes to the texture and aroma of the rice obtained as a result of washing. For this reason, moisture conditioning can be considered one of the important techniques for improving the quality of sake.

Molar concentration (molarity) is a measure of the amount of solute contained in a solution, and it is widely used in fields such as chemistry and biology. Specifically, it expresses the number of moles of solute in 1 liter of solution, and its unit is moles per liter (mol/L). A mole is a unit that indicates the amount of a particular substance, serving as a standard for the number of particles (such as atoms or molecules) it contains. One mole corresponds to approximately 6.022×10^23 particles. In the sake brewing process as well, molar concentration is an important indicator for understanding the concentration of sugars and alcohol.

Molasses (tomitsu) is a thick, sugar-rich liquid obtained by boiling down the mother liquor that remains after crystals of sucrose, glucose, and similar sugars have been removed. It is a by-product of sugar manufacturing and contains a large amount of sugar. The main types include blackstrap molasses (haito mitsu, 廃糖蜜), refined molasses, and high-test molasses, each with different characteristics depending on its use. In sake production, molasses can serve as a nutrient source for yeast during fermentation.

Molecular sieving carbon (MC carbon, or MC-tan in Japanese) is a type of activated carbon that selectively allows molecules of a specific size to pass through. It is used mainly during sake brewing and storage to remove unpleasant aromas such as bin-ka (the off-aroma associated with bottled sake) and hine-ka (the aged, stale aroma). Because molecular sieving carbon has very fine pores, it sorts substances by molecular size and adsorbs only the unwanted aroma compounds. This property makes it useful for adjusting aroma while preserving the quality of the sake.

Molecular weight is a numerical value that indicates the relative weight of the atoms making up a molecule, expressed in comparison with the weight of a carbon atom, which is set as the standard at 12. It is calculated from the types of atoms that make up the molecule (for example, carbon, oxygen, and hydrogen) and their atomic weights. In sake, the molecular weights of components derived from yeast and koji play an important role, as they influence fermentation and flavor. Understanding molecular weight allows a deeper exploration of the components of sake and the balance of its aroma and taste.

A molecule is the smallest unit of a substance that retains its chemical properties. Molecules are formed by atoms bonded together, and they exhibit specific properties depending on their composition and type. A molecular formula expresses which types of atoms a particular molecule contains and how many of each atom it includes. In sake as well, the components that influence brewing and flavor exist in the form of molecules, and their structure is an important factor in determining the character of the sake.

Momiage temperature (momiage ondo) refers to the temperature at the point when the tokomomi operation (the initial mixing of the rice after koji mold is added) is completed, once the rice has been steamed, in the sake brewing process. This temperature plays a very important role in fermentation, affecting the activity of the koji mold and the fermentation process of the yeast. When the momiage temperature is appropriate, it helps determine the flavor and aroma of the sake and forms the foundation for producing high-quality sake. Normally, the momiage temperature needs to be carefully controlled.

Momoiro Nigorizake (pink nigori sake) is a type of sake brewed with a special red yeast. This red yeast produces a distinctive pigment, but the pigment does not dissolve into the moromi (fermentation mash). Instead, the yeast cells remain in the sake and give it its unique pink color. In flavor, it has the rich character and umami typical of nigori (cloudy sake), and it is a unique sake that is also a pleasure to look at. Its different production method sets it apart from conventional refined sake, and it offers drinkers a new experience.

Monosaccharides are the simplest form of sugar, such as glucose and fructose, and cannot be broken down into smaller sugars. They are the basic building blocks of carbohydrates and play a very important role in yeast fermentation and in the sake-brewing process. In sake brewing, the starch in rice is saccharified by enzymes, ultimately producing monosaccharides such as glucose and fructose. Yeast converts these monosaccharides into alcohol and carbon dioxide, so they have a significant influence on the quality and flavor of the sake.

Monosodium glutamate (MSG) is an amino acid compound, specifically the sodium salt of glutamic acid. It gives foods a distinctive umami and is especially valued in Japanese cuisine and fermented foods. In sake production, monosodium glutamate is sometimes used as an additive to enhance umami, and it is mainly used as a seasoning in the production of zojoshu (sake with added brewing alcohol and other ingredients). It enriches the flavor of the sake and makes it easier to drink.

Mori is an important step in sake production and forms part of koji-making (seikiku). It is carried out about 12 hours after white mycelium begins to appear on the steamed rice. At this point, the steamed rice must be loosened and placed into boxes in fixed amounts. The purpose of mori is to encourage the activity of the koji mold and to make temperature control easier during the fermentation process. About 20 hours after the tokomomi step, the koji mold begins to multiply vigorously and the temperature rises naturally. If the rice were simply left as it is, a suitable environment could no longer be maintained. For this reason, the steamed rice is divided up using koji lids (koji-buta) or koji boxes (koji-bako) and kept at a steady temperature, which is required to produce good koji.

Morohaku is a sake-brewing method in which polished rice is used for both the koji rice (rice used to make koji) and the kake rice (the steamed rice added to the fermentation mash). The method is said to have originated in the mid-16th century at Shoryakuji Temple on Mount Bodai (菩提山正暦寺) in Nara Prefecture. It first gained renown as Nanbu (Nara) Morohaku, which was prized as a premium sake for its exceptional aroma and flavor. This technique became the foundation for brewing sake in which all of the rice is polished, and it is often described as the prototype of refined sake (seishu). Previously, katahaku, in which only the kake rice was polished, had been the mainstream approach. During the Genroku era (1688-1704), however, morohaku brewing spread across many regions and became the standard for sake production today. As the technique developed, sake evolved from a cloudy product made with brown rice into clear, refined sake made with polished rice. The name morohaku first appears in a 1576 entry in the Tamonin Nikki (多聞院日記), and it holds an important place in the history of sake.

Moromi (醪) is the term for the main fermentation stage in sake brewing. It is the mash made by combining shubo (yeast starter), koji, steamed rice, and brewing water in a tank and letting it ferment, and it forms the central step of sake making. Specifically, water, koji, and steamed rice are added to the shubo in several stages, and saccharification and fermentation proceed together, building the foundation of the sake. As the moromi ferments, alcohol and carbon dioxide are produced. The liquid portion becomes the sake (genshu, or undiluted sake), while the solids are separated as sake lees (sakekasu). Moromi is generally the stage before the product becomes sake, and under Japan's Liquor Tax Act the term refers to the state of the fermented raw materials. Because sake is completed through this fermentation process, moromi plays a very important role in sake brewing.

Moromi buai (醪歩合) is the ratio of the amount of moromi (fermentation mash, the mixture that is fermenting) to the weight of polished white rice used in sake brewing. It shows how many liters of moromi are obtained from 100 kg of polished rice. Moromi buai is calculated with the following formula: moromi buai (%) = (liters of moromi ÷ kg of polished rice) × 100. A higher moromi buai means that more liquid is produced, and it is an important indicator that also affects the quality and flavor of the sake. In general, moromi buai is adjusted according to the style and purpose of the sake.

Moromi jukusei buai (moromi maturation ratio) is an indicator of the state of the moromi (fermentation mash) before pressing (joso) in the sake-making process. Specifically, it expresses, as a percentage, how many liters of moromi were produced per 100 kg of polished rice used as the raw material. This value is useful for gauging the concentration of the moromi and how far fermentation has progressed. The formula for the moromi maturation ratio is as follows: Moromi maturation ratio (%) = (liters of moromi before pressing − liters of water added − liters of added alcohol and seasoning alcohol − liters of raw-material sake − liters of raw-material sake lees (converted)) ÷ kg of polished rice × 100 The converted liter figure for raw-material sake lees is found by dividing the weight of the lees in kg by 1.1. In this way, the final fermentation status of the moromi is expressed numerically and used for adjusting sake quality and for quality control.

Moromi no jobo refers to the condition of the foam and the surface of the moromi (fermentation mash) in sake brewing. Moromi is the state in which rice and water are mixed with yeast and koji and left to ferment. As fermentation progresses, various kinds of foam appear on the surface of the moromi, and their appearance changes over time. The first foam to appear is formed by the action of the yeast and is called suji-awa (streak foam). After several days, a light, white foam spreads across the surface; this is called mizu-awa (water foam). After mizu-awa, the foam swells upward into shapes resembling rocks, and is therefore called iwa-awa (rock foam). When the foam rises higher still, it becomes taka-awa (high foam), and the stage in which the foam begins to subside is called ochi-awa (falling foam). After the foam has fallen, light bubbles like soap bubbles remain; these are called tama-awa (bubble foam). Finally, when the foam disappears and the surface of the moromi is exposed, the state is called "ji" (the bare surface). The ji state varies: when nothing is floating on the surface it is called bozu; when a thin, film-like layer of foam floats on it, it is called chirimen-awa or usukawa (thin skin); and when rice-grain-like forms float thickly on the surface, it may be called atsubuta (thick lid) or meshibuta (rice lid). In this way, moromi no jobo is an important indicator in the fermentation process of sake, and by observing how the foam changes, brewers can gauge how fermentation is progressing.

Moromitare buai (also read moromidare buai) is an indicator of the amount of sake obtained from the moromi (fermentation mash) in sake brewing. It is calculated by subtracting the amount of sake used as a raw material from the amount of sake actually obtained from the moromi, and comparing the result with the amount of moromi before pressing, again net of the raw-material sake. Specifically, moromitare buai (%) is calculated with the following formula: Moromitare buai (%) = ((liters of sake obtained − liters of raw-material sake used) / (liters of moromi before pressing − liters of raw-material sake used)) × 100 This indicator plays an important role in evaluating the efficiency and yield of sake production, and it serves as reference data that helps a sake brewery manage its moromi and optimize its brewing process.

Moto (酛) is a vital element of sake brewing: a starter in which a large quantity of healthy yeast is cultivated before the moromi (fermentation mash) is prepared. Moto is also called shubo (yeast starter), and the process of making it is known as moto-zukuri or shubo-zukuri. There are various ways to make moto, which fall broadly into two main types: sokujo-moto and kimoto. Sokujo-moto cultivates the yeast with added lactic acid. Because it allows sake to be brewed in a short period, it makes for efficient production. Kimoto, by contrast, relies on lactic acid bacteria that occur naturally, and uses traditional techniques. There are also other methods, such as yamahai-moto and bodai-moto, each producing sake with its own characteristics and flavor. Making the moto marks the start of alcoholic fermentation and has a major influence on the quality of the sake, so it is a very important step. Proper management and cultivation of the moto form the foundation for producing high-quality sake.

Motodate is one of the key steps in making shubo (yeast starter) for sake. It refers to the initial work of mixing koji, steamed rice, and brewing water. Through this process the shubo takes shape and fermentation begins. The very first stage of motodate is known as "moto hajime" (酛はじめ), and it marks the start of sake brewing. Because motodate has a great influence on the fermentation that follows, it is considered a task that requires extremely careful attention.

Motooroshi is the step in sake brewing in which the shubo (yeast starter, also called moto) is transferred into the brewing tank for the first addition (hatsuzoe) of the main mash. The shubo plays a key role in starting fermentation, and this step carries its activity over into the new mash, laying the foundation for brewing better sake. When done properly, it has a significant effect on the flavor and quality of the sake.

Motowake is a step in sake production carried out once the shubo (yeast starter) has fermented sufficiently and the yeast has multiplied. At this point the alcohol content has reached 8-10% and the acidity has also risen, so if the shubo were left at a high temperature, the yeast could weaken or die. To prevent this, the shubo is divided among several shallow tubs such as hangiri-oke (wide, shallow wooden tubs) so that its temperature drops, helping to keep the yeast healthy. In recent years, a more efficient method called maru-zamashi ("whole cooling") has become common, in which the shubo is cooled in its original tank using a cooling device. Motowake is thus a traditional technique and one of the important ways of protecting the yeast in sake brewing.

Moyashi refers to the koji mold used in sake brewing, specifically steamed rice onto which koji mold spores have been applied. It is also called "tane koji" (seed koji), and is produced by specialist makers known as "koji-ya" or "moyashi-ya." Moyashi produces the enzymes needed to ferment rice and plays an important role in sake production. Using good-quality moyashi makes it possible to brew sake that is rich in flavor and aroma.

Moyashika refers to a green, grassy aroma that arises during koji making, particularly during the nakashigoto stage (the middle stage of the process). It gets its name because the scent evokes the freshness of bean sprouts (moyashi). It is often caused by the action of enzymes produced by koji mold, and it changes into a variety of other aromas as fermentation progresses. The aroma is sometimes also called "ohaguro odor" (オハグロ臭), and in sake brewing its components can affect the flavor and aroma of the sake. When properly managed, moyashika can contribute to improving sake quality.

Muko seimai buai (ineffective rice polishing ratio) is the value obtained by subtracting the apparent rice polishing ratio (mikake seimai buai) from the true rice polishing ratio (shin seimai buai). In sake brewing, the rice polishing ratio indicates how much of the outer part of the rice has been milled away; the lower the number, the more the rice has been polished. The true rice polishing ratio indicates the degree of polishing after the impurities inside the rice have been removed, while the apparent rice polishing ratio indicates the degree of polishing based on outward appearance. The ineffective rice polishing ratio is therefore an important indicator of the actual state of polishing. Understanding this value can help in evaluating the quality and flavor of sake.

Multiple parallel fermentation (heiko fukuhakko) is the fermentation process unique to sake, in which koji mold (koji) saccharifies starch while yeast simultaneously carries out alcoholic fermentation. Because alcohol is produced at the same time as sugar is formed, sugar does not accumulate in the moromi (fermentation mash), making it possible to reach a high alcohol concentration. As a result, by the time the moromi finishes fermenting, its alcohol content often reaches around 19 percent. Multiple parallel fermentation is a very important method in sake brewing, and this characteristic gives sake its distinctive depth of flavor and aroma.

Mureka (also read as mureko) is a type of deterioration odor that can develop when unpasteurized sake (namazake) is stored at room temperature. The aroma arises when components in the sake change under the influence of oxygen and temperature. Mureka often gives an unpleasant, damp impression and is said to be caused by the activity of yeast and microorganisms. To preserve quality, it is recommended to store the sake at as low a temperature as possible, keep it unopened, and enjoy it early. Sake that shows mureka may already be past its best drinking window, so caution is advised.

Muroka (unfiltered) refers to a style of sake in which no filtration is carried out during production, or only minimal filtration is applied. Because the sake retains more of its natural color and flavor characteristics, it is popular with breweries that value individuality. In general, muroka sake shows a golden-yellow hue (yamabuki-iro), is rich in aromatic compounds, and often has a deep, full flavor. Filtration is used to remove color, adjust flavor and aroma, and eliminate off-odors, but it can also strip away the sake's inherent character. For this reason, the number of sakes made with no filtration or only light filtration has increased in recent years. Sake labeled muroka includes sake made without a filtering machine, as well as sake that has not been filtered with activated charcoal. However, there is currently no strict definition of muroka, and interpretations differ from one brewery to another. It is therefore worth noting that methods such as complete non-filtration (kanzen muroka) and plain filtration (suro-ka, filtration without activated charcoal) also exist. By making the most of these characteristics, muroka sake offers drinkers a distinctive flavor and impression, and is an appealing choice.

Muroka shu (unfiltered sake) refers to sake that is bottled without being filtered after fermentation. Because no filtration is carried out, the sake's natural umami and flavors remain rich, allowing drinkers to enjoy a more distinctive character. Muroka sake can sometimes appear slightly cloudy, and is typically characterized by a unique mouthfeel and a full-bodied taste. It is also worth knowing that, because it is unfiltered, its flavor can change more easily depending on how it is stored.

Musenmai shinseki (soaking of wash-free rice) is a method in which polished white rice is soaked as it is, without first being washed with water. In this process, after the sugars on the surface of the rice are removed with a polishing machine, the rice-washing step is skipped. The main purpose of soaking wash-free rice is to contribute to environmental protection while reducing the water used in washing. By reducing the runoff of water that comes with washing, it lessens the impact on public water resources and is also used as part of pollution-control measures. This approach is attracting attention as an efficient and sustainable way of preparing rice.

Mushi (steaming) is one of the steps in sake brewing, in which sake rice is heated with steam. In this step, the rice is steamed at an appropriate temperature in a steamer called a koshiki. Steaming gelatinizes the starch in the rice, making it easier for yeast and koji to act on it, so that fermentation proceeds more readily. Steaming has a significant influence on the flavor and quality of the finished sake, which makes it an important part of the brewing process.

Steamed rice (mushimai) refers to rice that has been specially steamed for use in making koji, shubo (yeast starter), and moromi (fermentation mash). To prepare it, polished white rice is first washed and soaked in water, then steamed. This process softens the rice and puts it in a condition in which yeast and koji mold can work easily. Steamed rice is an essential ingredient in sake brewing and plays a major role in shaping the flavor and aroma of the sake.

Mushimai yodan is a sake production method in which steamed rice is taken out of the koshiki (traditional steaming vessel) and added directly to the moromi (fermentation mash), either while still hot or after the araiki (initial heat) has been released. The method is carried out as part of yodan shikomi (four-stage mashing) and has been used mainly as a technique for bringing out the flavor of the rice. Today, however, it is rarely used in most sake brewing operations. As part of traditional brewing technique, it has played an important role in the history of sake making.

Nada Gogo (the Five Districts of Nada) is one of Japan's most renowned sake-producing regions, covering the area from Nada Ward in Kobe to the city of Nishinomiya in Hyogo Prefecture. The region has clear streams, high-quality rice and a favorable climate, which together create an environment well suited to sake brewing. During the Meiwa era (1764–1772) of the Edo period, three districts, Kami Nadame-go, Shimo Nadame-go and Imazu-go, were known collectively as Nadame Sango. Today, five districts are grouped together as Nada Gogo: Nishigo, Mikage-go, Uozaki-go, Nishinomiya-go and Imazu-go. Sake from Nada Gogo is characterized by a tanrei (light and crisp) style that can be enjoyed well chilled, and it is highly regarded in Japan and abroad.

"Nada no Kiippon" refers to junmai sake brewed by a specific brewery in the Nada Gogo (the Five Districts of Nada) area of Hyogo Prefecture. This sake is made at a single brewery only and is not blended with other sake, so it highlights the pure flavor and character of the rice. "Kiippon" is generally understood to mean namazake (unpasteurized sake), and because it is bottled without pasteurization, it offers a fresh, fruity taste. Drawing on the characteristics of the region and its brewing techniques, Nada no Kiippon achieves a clear yet full-bodied flavor and is highly regarded by sake enthusiasts.

Nada no Miyamizu refers to the groundwater drawn in the Nada area, which spreads across Kobe and Nishinomiya in Hyogo Prefecture. The water originates on Mount Rokko and flows as subsurface water beneath rivers, so it is very pure. Nada no Miyamizu is rich in phosphorus and magnesium and contains extremely little iron, which makes it regarded as an ideal water for sake brewing. Natural filtration through granite strata also removes almost all impurities, keeping the water clear. In addition, because the area lies close to the sea, the water also contains a moderate amount of potassium. Because of these characteristics, sake made with Nada no Miyamizu is generally dry and known for a powerful, robust taste. For this reason, it is sometimes called "Nada no Otokozake" (Nada's "masculine sake").

Nadame (灘目) refers to part of Hyogo Prefecture, a renowned sake-producing region of Japan, and is one of the areas of particular importance to sake brewing. The area has long been blessed with high-quality rice and pure water, and it is home to many sake breweries that have been in operation since the Edo period. Nadame is also known as the "Nadame Sango," made up of Kami Nadame-go, Shimo Nadame-go (下灘目郷), and Imazu-go (今津郷), and it was widely praised under that name during the Meiwa era (1764–1772). Nadame sake is characterized by a dry, robust flavor and is loved by many people. The region's distinctive climate and topography have a significant influence on the flavor of its sake.

Nagata farming (Nagata Noho) is an agricultural method devised by Teruki Nagata, a Japanese farmer, with the aim of encouraging plants to grow naturally. The method keeps water and fertilizer to a minimum and focuses on drawing out the plant's innate vitality. As a result, it makes sustainable agriculture possible and can reduce the burden on the environment. In rice cultivation in particular, importance is placed on increasing the activity of microorganisms in the soil, and the method is expected to yield healthy, flavorful rice for use in making sake.

"Naka (Nakazoe)" refers to a stage in the sake brewing process called nakajikomi. Nakajikomi is the step carried out after the first addition (hatsujikomi, the initial charge), in which additional rice, koji, and water are added. In this step, new ingredients are added to the moromi (fermentation mash), which has already begun to ferment, in order to support fermentation and enrich the flavor of the sake. Nakajikomi is an important step that further deepens the aroma and taste of the sake, and the brewers' skill and experience greatly influence the result.

Naka koji (仲麹) is the koji used in the naka stage of sake brewing, the second addition of the three-stage mashing process (sandan jikomi). Sake is generally made in three stages, and a different batch of koji is used at each one. The koji used in the first stage is called soe koji (添麹), the koji used in the second stage (naka jikomi) is naka koji, and the koji used in the final stage (tome jikomi) is tome koji (留麹). Naka koji plays an important role in promoting fermentation and adds depth to the flavor and aroma of the sake.

Naka shigoto is part of koji making (the process of growing koji mold on steamed rice) in sake brewing. It is an important hands-on step carried out after the mori (piling) stage. About 7 to 9 hours after mori, the steamed rice in the koji boxes or on the bed (toko) is mixed evenly and spread out. The purpose of naka shigoto is to even out the temperature of the whole batch of koji and to support the progress of fermentation. This temperature adjustment allows the koji's enzymes to work to their fullest and helps create a good fermentation environment. It is one of the steps essential to improving the quality of sake.

Nakadare (中垂れ) refers to the sake that comes out partway through pressing (assatsu) in the sake-making process. In the operation that separates refined sake from the sake lees (sake kasu), particularly the traditional method using sake bags, nakadare is the sake that flows after the first cloudy, whitish run known as arabashiri (荒走り). At this stage, the sake has few off-flavors and contains many rich, flavorful elements. Pressing is carried out by stacking sake bags, drawing out the sake by natural gravity, and then applying pressure. The first portion is called arabashiri, and the nakadare that follows becomes an important component in finishing the sake as refined sake. Nakadare is especially prized in sake brewing and is generally treated as high-quality sake. After nakadare, a portion called seme (責め) eventually comes out. Because the quality of the nakadare greatly affects the overall flavor of the sake, it is a very important part of the brewing process.

Nakadori (中取り) refers to the portion of sake obtained when pressing the moromi (fermentation mash), and is characterized by a particularly well-balanced flavor and aroma. In the pressing process, the liquid that comes out first is called arabashiri, and the middle portion that follows is nakadori. The portion pressed last is called seme, which is generally not as rich in flavor. Nakadori is the part of the moromi in which umami and aroma are in the best harmony, and because the characteristics of the sake rice and the flavors contributed by the yeast are fully expressed, it is often very highly regarded when drunk. For this reason, sake made from nakadori is favored by many sake enthusiasts as a cup with satisfying body and a pleasant aroma.

Nakago (中郷) is known as one of the Nada Gogo (the Five Districts of Nada). It is located in Higashinada Ward, Kobe, Hyogo Prefecture, and corresponds in particular to the central part of Kaminadame. Renowned as a sake-producing area, it benefits from good-quality water and climate, and a variety of sake breweries are gathered here. Sake from Nakago is characterized by a robust flavor and rich aroma, and the brewing is carried out with a strong sense of local pride.

Nakazoe (second addition) refers to the second of the three additions in sake brewing's sandan jikomi (three-stage brewing process). It takes place on the third day after brewing begins. Fresh water is added to the koji and steamed rice used in the previous stage, and the step serves to promote fermentation. It is also called "naka jikomi" (middle addition). It is regarded as a very important step in sake brewing, and it is said to deepen the flavor of the sake.

Namachozoshu (生貯蔵酒) is a type of sake that is stored at low temperature in an unpasteurized state after the moromi (fermentation mash) has been pressed. It is pasteurized (heat-sterilized) only once, just before shipping, so drinkers can enjoy a fresh, raw character. Namachozoshu is made to bring out the qualities of the sake, and it has a lighter, more refreshing drinking profile than ordinary sake. Because it is carefully kept at low temperature, its flavor and aroma are preserved, and the vivid freshness typical of young sake stands out, which is a large part of its appeal.

Namagakoi refers to the storage of namazake (unpasteurized sake) in its raw state. Because namazake is produced without pasteurization, it is characterized by a fresh flavor and aroma. Storing it in this state allows aging to proceed while preserving the sake's inherent character. Namagakoi is a method practiced especially by sake breweries that value freshness and flavor, and it can be considered an important means of enjoying the appeal of regional sake (jizake). As a result, sake stored by namagakoi often has a more distinct flavor and aroma than usual, and it is recommended to drink it chilled.

Namahineka (生老香) refers to a sharp, unpleasant aroma that develops mainly when namazake (unpasteurized sake) is left at room temperature. The aroma arises as the components of the sake deteriorate, usually through oxidation or microbial activity. Namazake is generally recommended to be stored refrigerated, and without proper temperature control, namahineka can become stronger. Because namahineka detracts from the flavor of sake, it is a phenomenon to be avoided if you want to enjoy the sake.

Namazake (unpasteurized sake) is freshly pressed sake that has undergone no heat treatment (pasteurization, or hiire) at any point before shipping. As a result, it is characterized by a fresh taste and aroma, allowing drinkers to enjoy the sake in the state it is in just after the moromi (fermentation mash) is pressed. Namazake requires refrigerated storage in particular, and its flavor may be impaired if it is not kept at an appropriate temperature. It may also contain some carbonation, so it can be enjoyed in a variety of ways, which is part of its appeal. Because of this freshness, it tends to offer a lighter, more refreshing taste, unlike rich or aged sake.

Namazume-shu is a type of sake that receives special handling during production. After the sake is pressed from the moromi (fermentation mash), it is pasteurized once and then aged for about six months. It does not undergo a second pasteurization before shipping, so it remains fresh and rich in flavor. It is generally also called "hiyaoroshi," "akibare," or "akiagari," and is most often shipped in autumn. This production method gives namazume-shu its characteristic mellowness and deep flavor, making it a special glass for consumers.

Nanbu Toji is one of Japan's leading groups of toji (master brewers, the craftsmen who oversee sake production), active mainly in Iwate Prefecture. Known as one of the Three Great Toji Guilds of Japan, it is ranked alongside the Echigo Toji (Niigata Prefecture) and the Tajima Toji (Hyogo Prefecture). At its peak in the 1965-1974 period (the Showa 40s), about 3,200 toji belonged to the group, and their techniques and distinctive, locally rooted style of sake brewing spread widely. Nanbu Toji originated in Ishidoriya Town (石鳥谷町) in Iwate Prefecture, an outstanding rice-growing region, and sake that makes use of the area's abundant water and high-quality rice is highly regarded. Nanbu Toji brewing values a balance between tradition and innovation, and the techniques for producing sake with a delicate yet rich flavor have been passed down through generations.

Nanshitsumai (軟質米, "soft rice") refers to rice varieties whose starch is especially soft and is broken down readily by enzymes. For this reason, sake made from nanshitsumai tends to produce sugars efficiently through enzyme action during fermentation, which makes it possible to brew flavorful sake. Nanshitsumai is generally also used as table rice. When it is used as a raw material for sake, the resulting sake is typically mellower and has a soft, supple character.

Natsuzake (summer sake) refers to sake brewed primarily to be enjoyed during the summer season. In general, natsuzake is characterized by a crisp, refreshing taste and a light drinking style. To suit the warmer months, it is made with the expectation that it will be served chilled, and emphasis is placed on a fruity aroma and a smooth feel on the palate. In many cases, the alcohol content is on the lower side, and the sake is finished so that it feels light and lively. It pairs well with summer ingredients and dishes, and is especially enjoyable with seafood and light appetizers. This makes it easy to enjoy sake even in the hot season.

Nebari koji (粘り麹, "sticky koji") refers to koji whose surface has been overgrown by a particular microorganism, Bacillus subtilis (known in Japanese as kusa-kin, 枯草菌), leaving it smooth and sticky. Koji in this state may form a dumpling-like lump when squeezed in the hand. It is generally regarded as a sign of poor growth of the koji mold, which prevents fermentation from proceeding properly and is likely to harm the quality of the sake. Because the condition of the koji is important in brewing good sake, nebari koji is often considered undesirable. For this reason it is also called "nururi koji" (ヌルリ麹, "slimy koji") and is treated as a type of koji that requires caution.

Netsushu binzume (hot bottling) is a production method in which sake that has been heat-sterilized is filled into bottles while still hot. The technique is used to improve the sake's shelf life: because the temperature is high at the time of bottling, it prevents microorganisms inside from multiplying. Sake bottled this way is usually consumed soon after bottling, and it is recommended to drink it warmed. This is said to bring out the flavor at its best drinking condition and let you enjoy a distinctive taste.

A neutral yeast is a type of sake yeast with a specific characteristic: it is not aggressive toward other yeasts. Yeasts that produce killer toxins can kill surrounding yeasts with those toxins, but a neutral yeast does not release such toxins, so it can coexist with other yeasts. Because of this property, neutral yeasts can be used together with a variety of other yeasts during fermentation, which helps maintain a more stable fermentation environment. In this way, they play a role in steadily improving the flavor and quality of sake.

Neutralization is the process in which an acid and a base react, cancelling out each other's properties and reaching a neutral state. In sake, this principle is applied to the measurement of acidity. The acidity of sake is an important factor that affects its flavor and balance, and managing it appropriately is essential in sake brewing. Specifically, to measure the acidity of sake, an appropriate amount of a reagent containing a base is mixed with the sake, which contains acids, and the acidity is quantified through the resulting reaction. By using the principle of neutralization in this way, brewers can assess the quality of the sake and pursue their ideal flavor.

The New Food Law (Shin Shokuryo Ho) refers to the Law Concerning Stabilization of Supply-Demand and Prices of Staple Food (主要食糧の需給及び安定に関する法律), which took effect on November 1, 1995, replacing the previous Food Law (Food Control Act, or Shokuryo Kanri Ho). The law aims to stabilize prices while maintaining a balance between the supply and demand of food. Specifically, it establishes a system for monitoring the actual state of production, distribution, and consumption of staple foods, and allows the government to intervene when necessary. It forms the foundation of Japan's food policy, with particular emphasis on the supply of rice and the stability of the rice market. The New Food Law is also closely linked to the promotion of agriculture, as a means of ensuring a stable food supply.

Nigorizake is a type of sake made by coarsely straining the moromi (fermentation mash) through a loosely woven cloth or mesh. As a result, it has a distinctive cloudy white appearance, and because rice particles remain, it has a characteristic sweetness and rice flavor. Nigorizake generally has an alcohol content similar to that of regular sake (seishu), but nigorizake labeled as seishu is always sold in a partially filtered state under the Liquor Tax Act, so it is not completely cloudy. In recent years, a style called usunigori (lightly cloudy sake), which retains only a small amount of solid rice particles, has become popular. Because of its appearance, it is sometimes called kasumizake ("haze sake"). Nigorizake is also often namazake (unpasteurized sake), so it can offer a fresh, refreshing taste. Depending on the ingredients, it comes in various types, such as Junmai and Honjozo. This can be seen as one example of the diversity of sake.

The Japan Sake and Shochu Makers Association (Nihon Shuzo Kumiai Chuokai) is a national organization of sake producers, established under the Liquor Business Association Act (酒類業組合法). Its main purposes are to safeguard liquor tax revenue and to maintain stable transactions within the liquor industry. It places particular emphasis on close communication and mutual cooperation among its members, and by promoting the smooth payment of taxes, it aims for the stability and sound development of the industry as a whole. The association supports sake producers in conducting independent and fair business activities, and carries out a range of programs to advance their common interests. It has also designated October 1 each year as "Nihonshu no Hi" (Sake Day), and works to spread awareness of the appeal and culture of sake.

The Nihonshu Center was established in October 1981 (Showa 56) as a modernization project of the Japan Sake and Shochu Makers Association, under the Seishu-gyo Antei Law (the law on stabilizing the sake industry). The Center serves as a kind of data bank for sake, collecting and providing product information from individual sake makers. It also works to spread accurate knowledge about sake and to promote it to consumers, making it an important organization for conveying the appeal of sake to a broad audience, from beginners to enthusiasts. The Nihonshu Center promotes a variety of initiatives aimed at the development of the sake industry and at consumer education.

Nikkoshu (日光臭, "sunlight taint") refers to an off-aroma that develops when sake is exposed to sunlight or ultraviolet light for a long time. It occurs when components of the sake are degraded by light, producing a burnt-like smell or other unpleasant odors. In particular, when bottled sake is exposed to direct sunlight, its quality deteriorates and its body and flavor are impaired. For this reason, it is recommended to store sake with proper care, in a dark place and at a suitable temperature.

Nikutare buai is an indicator used in producing sake from polished white rice. It shows the ratio of the amount of sake produced to the amount of polished rice used. Specifically, it is calculated by subtracting the brewing water, added alcohol, and base sake from the quantity of sake, dividing the result by the weight of the polished rice, and expressing it as a percentage. A higher figure means that more sake has been produced from the rice. Around 70% is generally regarded as a standard nikutare buai. It is an important factor when evaluating the efficiency and quality of sake brewing.

Nikyushu (second-grade sake) was one of the classifications formerly used for Japanese sake. Together with tokkyu (special-grade) and ikkyu (first-grade) sake, it was one of the grades indicating the quality of seishu (refined sake). This system was established under the Liquor Tax Act and classified alcoholic beverages according to quality, flavor, and production method. However, a legal revision on April 1, 1989 abolished the grading system, and today both quality labeling and production methods are diverse. As a result, the nikyushu category no longer exists in the current Japanese sake market.

Nishigo (西郷) is one of the Nada Gogo (the Five Districts of Nada), a renowned sake-producing region of Japan. It lies at the western edge of Nada Ward in Kobe, Hyogo Prefecture, and belongs to Kaminadame (上灘目). Nishigo has high-quality water from clear streams, a favorable climate, and good rice, so the conditions for producing excellent sake are all in place. Sake brewing has been practiced in this area since long ago and is characterized by the use of traditional techniques. The local breweries each have their own style and produce a variety of sake, including aromatic Junmai.

Nishinomiya-go is a sake-producing district in the southeastern part of Nishinomiya City, Hyogo Prefecture, and is counted as one of the Nada Gogo (the Five Districts of Nada). The area has a distinctive water source known as "Miyamizu," which provides an environment well suited to sake brewing. Nishinomiya-go was not originally included in Nadame (the Nada area), but when Shimonada was removed in 1886 (Meiji 19), Nishinomiya-go formally joined the Nada Gogo. For this reason, Nishinomiya-go holds a historically important position, and its local breweries produce high-quality sake.

The two-sample discrimination method (niten shikibetsu ho) is a testing technique used to judge which of two types of sake is superior, or whether the two differ. In this method, two sakes, A and B, which have objective criteria such as alcohol content and sugar content, are usually served blind (that is, without the taster knowing which sake is which). The taster perceives the difference between the two sakes presented and evaluates which is stronger or more distinctive. The method is used to understand the evaluation criteria of consumers and experts, and it helps deepen understanding of the quality and characteristics of sake.

Term: Nitrate Description: Nitrates are compounds in which a nitrate ion (NO3−) is bound to a metal ion. They are derived mainly from nitrogen and are important chemical components used in both agriculture and industry. Nitrates help plants grow as a nutrient in the soil and are widely used as fertilizer. In sake brewing, however, an excess of nitrates may affect fermentation and the quality of the sake. Managing nitrate levels is therefore important for ensuring the quality of sake.

Nitrate-reducing bacteria are microorganisms that reduce nitrate in water to produce nitrite. These bacteria play an important role mainly during the fermentation of kimoto-style shubo (yeast starter). The nitrite produced by their activity helps prevent the shubo from fermenting too early (hayawaki). This is expected to keep fermentation of the shubo stable and to improve flavor and aroma. As one of the microorganisms essential to sake brewing, their presence is important in traditional production methods.

Nitrite is an important compound in sake brewing, and its presence has two sides. In the production of kimoto-style shubo (yeast starter), nitrate is reduced by nitrate-reducing bacteria, generating nitrite. This nitrite helps suppress hayawaki (premature fermentation by the yeast), so it has a certain significance in the brewing process. In general, however, a high nitrite concentration in water often signals bacterial contamination and may adversely affect brewing, so managing it is very important. Handling nitrite with an appropriate balance is therefore essential to maintaining good sake quality.

Nomi and nomikuchi refer to the outlet set into the lower part of a sake storage tank. The upper outlet is generally called uwanomi, and the lower outlet is called shitanomi. Sake is normally drawn from the uwanomi, a process known as oribiki (滓引き), which is an important task for removing sediment (ori) and similar matter from the sake. Drawing from the shitanomi brings out sake mixed with sediment, known as orizake (滓酒) or origarami, so the outlets must be used selectively. The nomikuchi is also the stopper that seals the nomi hole (nomiana), and in this way it helps preserve the quality of the sake.

Nomiana (呑穴) is the tap hole of a sake brewing tank, and it plays an important role in the sake-making process. It is located near the bottom of the tank and consists of two openings used to draw liquid in and out. The upper opening is called the agaki-nomi (上呑, "upper nomi"), through which the sake in the tank can be taken out from the upper part. The lower opening is called the shitanomi (下呑, "lower nomi"), and it is used when drawing sake from a position close to the bottom of the tank. The presence of the nomiana allows sake to be managed and handled efficiently, which contributes to consistent quality.

Nomikiri (also read nonkiri) refers to the practice of taking a small amount of sake from storage to check its quality and condition. In this process, changes in the sake's flavor and aroma, the progress of aging, and the presence or absence of hiochi (deterioration caused by oxidation) are evaluated. Nomikiri is an important step for understanding the state of the sake during brewing and storage, and it serves as a means of managing sake quality. It is usually carried out from the spigot of the storage tank.

Nomisaki refers to the tip of the drinking opening (呑穴, nomiana) of a sake vessel, especially a tokkuri (sake flask) or cup. It is also the part from which sake first flows out when pouring, and it lets you enjoy the distinctive aroma and flavor of the first sake to reach your mouth. Nomisaki is one of the important elements in enjoying sake, and a key point for sensing the sake's character and individuality.

Non-browning yellow koji mold (Hikappensei Ki Koji Kin) is a type of yellow koji mold (Aspergillus oryzae) characterized by its inability to produce tyrosinase, an enzyme. This mold is used mainly in sake brewing and plays an important role in producing high-quality sake. Because tyrosinase oxidizes polyphenols and produces a brown color, using a non-browning yellow koji mold helps keep the color of the sake bright and can have a positive influence on its flavor and aroma. This strain is particularly valued in premium sake such as seishu and Ginjo, where it helps bring out delicacy and a clean character in the flavor.

A non-electrolyte is a substance that does not produce ions capable of conducting electricity when dissolved in water. Typical examples include sugar and alcohol. In sake brewing, ingredients containing non-electrolytes are sometimes used, and these are important elements that influence the flavor of the sake. In particular, they contribute sweetness and also add to the drinking satisfaction, or body, of the sake.

Non-fermentable sugars are sugars that yeast cannot ferment and that therefore remain in the sake moromi (fermentation mash). After fermentation has finished, these sugars influence the flavor and mouthfeel of the sake, and they are regarded as an important element in producing its richness and sweetness. Typical non-fermentable sugars include isomaltose, panose, and kojibiose. These sugars contribute to the character and depth of flavor of a sake and help give it a more satisfying body.

Term: Normality (kitei nodo, 規定濃度) Normality is a standard for expressing the concentration of a particular chemical substance, usually the amount of solute contained in one liter of solution. In sake, it is especially important as the concentration of the sodium hydroxide (NaOH) solution used when measuring acidity. In general, 1N (one normal) refers to a solution containing one gram equivalent of NaOH per liter, but the acidity of sake is measured with a one-tenth normal (0.1N) NaOH solution. In this case, 0.1N sodium hydroxide contains 0.1 gram equivalent of NaOH per liter, which is about 4 grams. This standard makes it possible to measure the acidity of sake accurately and to control its quality.

Notando (taste richness index) is a numerical indicator of how rich or light a sake tastes. It is calculated from the glucose concentration (S) and acidity (A), and it can account for roughly 70% of the difference in richness or lightness of taste. The formula is as follows: Z (notando) = 0.42S + 1.88A - 4.44 When the sake meter value (SMV) (N) is used instead of glucose concentration, the following formula is used: Z = (9454 / 1443 + N) + 1.88A - 68.5 The notando value classifies the richness of a sake's taste as follows: - Very light: Z = -3 - Fairly light: Z = -2 - Slightly light: Z = -1 - Neither: Z = 0 - Slightly rich: Z = 1 - Fairly rich: Z = 2 - Very rich: Z = 3 In this way, notando quantifies the sensory character of sake and serves as an important reference for consumers choosing a sake to suit their taste.

Nuka is the outer layer and bran layer of rice that are removed when rice is polished, and it plays an important role in sake brewing. As the rice polishing ratio becomes higher, the portion closer to the center of the rice remains and the amount of nuka decreases. Nuka is classified by particle size and color, and is generally divided as follows: nuka from rice polished to a ratio of around 90% is called "aka nuka" (red bran), up to around 85% is "chu nuka" (middle bran), up to around 75% is "shiro nuka" (white bran), and anything beyond that is called "tokujo nuka" (premium bran) or "toku shiro nuka" (extra-white bran). Nuka is rich in nutrients and is used as fertilizer and animal feed, and it is also sometimes used as an ingredient in health foods.

Nukegake-ho is a special technique for steaming rice in the sake brewing process. In this method, polished rice is layered little by little inside a koshi, the traditional steaming vessel. A small amount of polished rice is first laid flat, and once steam is confirmed to be passing right through it, further rice is added in precisely measured amounts. This is repeated layer by layer. Because the steam reaches all of the rice evenly, the rice is steamed uniformly, which supports high-quality sake brewing. In this way, nukegake-ho is one of the important steps that greatly influences the flavor and aroma of sake.

The null hypothesis (kimu kasetsu) is the hypothesis in statistical hypothesis testing that takes the position that the results of an experiment or survey arose by chance. Specifically, it refers to the premise that the phenomenon the researcher wants to test does not exist, or that there is no particular effect or relationship. The null hypothesis serves as the baseline against which its validity is evaluated using actual data. For example, when comparing the effects of Treatment A and Treatment B, the null hypothesis takes the form "there is no difference in effect between Treatment A and Treatment B." If the null hypothesis is rejected, the researcher concludes that the new hypothesis (the alternative hypothesis) is likely to be supported.

Nurihaze refers to koji in which the koji mold (Aspergillus oryzae) has grown only on the surface of the rice grains, without penetrating well into the interior. Such koji can look normal from the outside, but enzyme activity inside the grain is low and its saccharifying and fermenting capacity is insufficient, so it is not well suited to sake brewing. Properly developed koji breaks the rice down evenly and helps bring out sweetness and umami, but these effects are weakened when the koji is in a nurihaze state. In sake brewing, making good koji is extremely important for producing high-quality sake.

Nuru-kan (lukewarm) is one of the temperature ranges used when sake is served warmed (kan), and generally refers to a temperature of around 40°C. Nuru-kan brings out the aroma and flavor of sake, and is particularly well suited to full-flavored Junmai and Honjozo. Enjoying sake at this temperature makes the sweetness and umami of the rice easier to perceive, and the softer, mellower texture on the palate makes it pair well with food. The comfortable sense of warmth makes nuru-kan a particularly popular way to drink sake in the cold season.

Nururi koji is a condition in which a specific microorganism, Bacillus subtilis (枯草菌, kosokin), multiplies on the surface of the koji, leaving it smooth and sticky. Koji in this state may form a lump, like a dumpling, when squeezed in the hand. Nururi koji is not ideal for sake brewing because the koji mold (Aspergillus oryzae) has not propagated sufficiently. In this state, fermentation tends to be incomplete, and the quality of the sake is often adversely affected. In general, the healthy growth of good-quality koji mold is considered essential to brewing good sake, so a condition like nururi koji is to be avoided. This type of koji is also sometimes called "neba koji" (sticky koji).

Obligate anaerobes (hensei kenkisei kin) are a group of microorganisms that cannot grow in the presence of oxygen. These microbes avoid oxygen and are adapted to living in oxygen-free conditions. Well-known examples include butyric acid bacteria and acetone-butanol bacteria, which can play an important role in fermentation processes. In sake brewing, obligate anaerobes can also have a significant influence, although the activity of the yeast and lactic acid bacteria used in sake making is generally central. When suitable conditions are in place, obligate anaerobes become active and can be one factor in producing particular flavors and aromas.

Ochiawa (literally "falling foam") is a phenomenon seen in the later stage of sake fermentation, after fermentation has reached its peak. At this point, the foam known as takaawa (高泡, "high foam") gradually subsides, and when the mash is stirred, the foam sinks and disappears with a audible sound. This way the foam vanishes gave the stage its name, ochiawa. Ochiawa is also an important indicator during fermentation. Its appearance suggests that fermentation is nearing completion. At this stage, the flavor and aroma of the sake become more pronounced, and a good finished product is anticipated.

Odori (literally "dance") is a specific step in sake brewing that takes place during sandan jikomi, the three-stage addition of ingredients to the mash. It refers to a one-day rest between the first addition (hatsuzoe) and the second addition (nakazoe), which gives the yeast time to multiply. Allowing this odori period lets the yeast propagate well and helps fermentation proceed smoothly. As a result, it is an important step that lays the foundation for sake of better flavor and quality.

Off-flavor refers to undesirable odors or tastes in sake. These flavors can arise during production or storage, and may be caused, for example, by fermentation problems, contamination by unwanted microbes, or deteriorated raw materials. Because off-flavors detract from the character of sake, great care is required in brewing. They can also affect health, so it is best to avoid sake that has an abnormal aroma or taste.

I am sorry, but "Ohm's law" is not a sake-related term; it is a physical law concerning electricity. If you provide a sake-related term, I will write an explanation for it. Which term would you like to know about?

Oimizu (追水) refers to the addition of water during the sake brewing process when the sugar content of the moromi (fermentation mash) has become high and fermentation is being suppressed. This water is used mainly to promote fermentation. Oimizu is carried out after the final addition of ingredients to the moromi (tome-jikomi), and it is an important step for keeping the moromi in better condition. The added water activates the yeast and lets fermentation proceed smoothly, which contributes to improving the quality of the finished sake. It is also known by the alternative name "Mizu Yondan" (水四段), which indicates that the process of adding water is divided into four stages. Because oimizu is performed on the basis of the skill and experience of an experienced toji (master brewer), how it is adjusted can have a significant influence on the flavor and aroma of the sake.

Oke torihiki (bulk sake trading) is the buying and selling of sake, mainly genshu (undiluted sake), between producers without filling it into containers for retail sale. Because these transactions are mainly carried out before liquor tax has been paid, the practice is also called "mino-zei torihiki" (tax-unpaid trading). Oke torihiki generally involves large volumes of sake. The seller is sometimes called "oke-uri" (bulk seller) and the buyer "oke-gai" (bulk buyer). This type of trade plays an important role, particularly in balancing supply and demand among producers and in maintaining the character and flavor of the sake.

Okegai (桶買い) refers to the trade of sake between sake producers in bulk, without filling it into containers for retail sale, mainly in the form of genshu (undiluted sake). This type of transaction is also called "oke torihiki" (bulk-tank trading) and is known mainly as a tax-suspended transaction (mino zei torihiki, 未納税取引). In an okegai transaction, the producer sells sake held in a large tank, and another company then purchases it. This method is convenient when a sake business handles large volumes, and it serves as a way to make distribution and procurement costs more efficient. Through okegai, a business can flexibly adjust the quantity it buys to match its own demand.

Okeuri is a form of sake sale, conducted mainly between producers, in which the sake is not bottled or packed in containers for retail but is traded in bulk as genshu (undiluted sake). This type of transaction is also called "oke torihiki" (bulk trading) and is sometimes referred to as "minozei torihiki" (a transaction made before liquor tax is paid). Okeuri is a direct method of sale between producers, and is often used when large sake breweries and other manufacturers sell genshu to one another.

Oligosaccharides are a type of sugar made up of 2 to 10 monosaccharides bonded together, and they break down into monosaccharides through hydrolysis. In sake (seishu), oligosaccharides form part of the extract content (the dissolved solids in the sake) and, together with glucose, are mainly responsible for shaping its sweetness and flavor. Oligosaccharides also play an important role in the fermentation process, where they can influence the character of the sake by supporting yeast activity. In addition, because oligosaccharides are not easily digested and absorbed, they are attracting attention as a functional ingredient with a beneficial effect on gut health.

Omachi is one of the sake rice varieties (sakamai) used to brew sake, and a classic variety representing Okayama Prefecture. It has been cultivated for more than 100 years and is regarded as an ancestor of Yamada Nishiki and Gohyakumangoku. It is also said that about two-thirds of the sake rice varieties that exist today carry Omachi lineage. The variety is characterized by large grains with a large shinpaku (white starchy core) and a soft, easily dissolving texture. For this reason, it is not well suited to high polishing, but it tends to produce sake with a rich, full-bodied flavor and aroma. Sake made with Omachi in particular has a distinctive roundness and depth of flavor, and it enjoys a loyal following. Omachi is considered difficult to grow because it is long-culmed (tall-stemmed) and prone to lodging (falling over), and it is also vulnerable to pests and disease. Even so, its distinctive flavor and high quality have kept it beloved by many brewers. Omachi in Naka Ward, Okayama City, the place where the variety originated, is still known today as an important production area for this rice.

Omiki (御神酒) is sake specially prepared as an offering to the kami (gods) in Shinto. It is used to express gratitude to the deities and to accompany prayers, and it plays an important role in festivals and ceremonies, particularly at shrines. Purity and cleanliness are emphasized in omiki, which is generally made with special brewing methods and regarded as sacred. The act of presenting omiki before the kami is called "honō" (御奉納, ohonō), and for worshippers this moment carries great significance. There is also a custom of drinking omiki after a Shinto ritual at a shrine, and doing so is said to be a way of receiving the blessings of the kami.

Omiwa Shrine (Omiwa Jinja; 大神神社) is a shrine located in Sakurai, Nara Prefecture. Its principal deity is Omononushi no Kami. The shrine is also known as a deity of sake brewing in Japan, and Shinto rituals related to sake have been performed here since ancient times. Sacred sake (miki) was anciently pronounced "miwa," and sake offered at the shrine is regarded as having received the blessing of the deity. Omiwa Shrine is an important part of Japanese sake culture and is widely recognized as a historic site that contributed to the development of the sake brewing industry. Visiting it offers a chance to experience the traditions and faith that lie behind Japanese sake.

Onnazake (女酒, literally "women's sake") refers to sweet sake favored by women. It is brewed mainly with soft water as the brewing water, and fermenting the moromi (fermentation mash) over a long period brings out a soft, rich flavor. Sake from the Fushimi area in particular is regarded as representative of onnazake. Onnazake is sweet yet easy to drink, and is especially popular as an aperitif or dessert sake.

Open fermentation (kaiho hakko) refers to a method of fermenting sake while the mash is exposed to the outside air. With this method, the yeast and other microorganisms active during fermentation are more easily influenced by the surrounding environment, which can give rise to new flavors and aromas. It is an important technique for bringing out the distinctive character of sake, but it requires careful attention to temperature and hygiene control. In contrast, closed fermentation (mippo hakko) is carried out in a completely sealed tank, which keeps outside influences to a minimum. This makes it easier to produce sake with a more stable flavor. Open fermentation is often adopted by sake breweries that place particular value on traditional methods, and in brewing processes that aim for a more individual, characterful taste.

Ippanmai (ordinary rice) refers to rice cultivated mainly for eating. It is typically used for everyday meals and home cooking, and representative varieties include Koshihikari and Sasanishiki. Unlike sake rice (sakamai), the rice grown as the raw material for brewing sake, ordinary rice does not have characteristics especially suited to sake brewing, and so it is not used to make sake. In general, it plays an important role in food culture, and its flavor and texture vary depending on the cultivation method and variety. Because sake rice is mainly used in sake production, ordinary rice has no direct involvement, but it remains indispensable for understanding the importance of rice as a whole.

Organic acids are a general term for acids that contain a carboxyl group (-COOH). They play an important role in the sake brewing process. Typical examples include lactic acid, succinic acid, malic acid, and citric acid. These organic acids shape the flavor, aroma, and acidity of sake, and are essential for keeping the overall balance. Organic acids are also produced during fermentation, so they can be influenced by the activity of the yeast and koji. As an element that brings out the individual character of a sake, the complex taste created by these acids is appreciated by many sake enthusiasts.

Organic compounds are compounds that contain mainly carbon, and they usually also include elements such as hydrogen, oxygen, nitrogen, and sulfur. Organic compounds play an important role in the sake brewing process as well. For example, the esters and alcohols produced during fermentation by yeast are a type of organic compound, and they influence the flavor and aroma of sake. To make high-quality sake, the balance of these organic compounds is very important.

Ori refers to the white, cloudy matter that settles at the bottom of the tank when freshly pressed sake (joso, the pressing of the fermentation mash) is left to stand for a while. At the time of pressing, the sake is a clear liquid, but as time passes, impurities and the remains of yeast sink and form ori. Ori is seen in particularly large amounts in newly pressed sake, and it is generally removed in order to improve the quality of the sake. Because ori affects the quality of the sake, it is an important element in the brewing process. The presence of ori also influences the aging and flavor of the sake, so it must be managed carefully in sake brewing.

Ori-zake is sake that contains the sediment (ori) that settles at the bottom of the tank after the moromi (fermentation mash) is pressed through fine-mesh cloth. The ori is typically the white, cloudy portion left behind when the moromi is pressed. Sake bottled with a moderate amount of this sediment mixed in has a distinctive flavor and mouthfeel, offering a taste different from that of ordinary clear sake. Depending on the specific production methods and aging, ori-zake can show a richer aroma and fuller body, giving drinkers a new experience.

Oribiki is an important step in sake production. It refers to the process of removing the lees (ori) that settle at the bottom of the tank after pressing (joso). The work is done by drawing the lees off through a plug at the bottom of the tank. Oribiki improves the clarity of the sake and helps bring its flavor and aroma into balance. Normally, the cloudy sake is left to stand for several days so that the clear upper layer separates from the lees, which raises the quality of the sake. Oribiki is a key step in determining the character of the sake, and it is especially important for premium sakes such as Ginjo and Daiginjo.

Origarami (also called kasumi-zake or kasuzake) is sake finished with some of the lees (ori) that have settled at the bottom of the tank mixed back in. The lees consist mainly of yeast remnants and components of the rice, and they add to the umami of the sake. In general, origarami sake is richer in amino acids and other flavor components than ordinary refined sake, and offers a fuller-bodied taste. Origarami comes in two broad types: a light type that contains only a small amount of lees, and a rich type that incorporates the lees left at the bottom of the tank more fully. The latter is especially favored by connoisseurs and is regarded as a rare product. With these characteristics, origarami is an appealing style of sake that offers a new experience not only to enthusiasts seeking depth of flavor but also to a wide range of drinkers.

Original extract (gen ekisubun) is an index of the total amount of dissolved components in sake and in its moromi (fermentation mash) liquid. In addition to the extract content (ekisubun) contained in the moromi liquid or the finished sake, it includes the amount of glucose that has been converted into alcohol. Specifically, it is calculated with the following formula: original extract (%) = extract (%) + alcohol content (degrees) x 1.5894. Original extract is one of the factors that greatly influence the taste of sake, and it is also an important indicator of sake quality.

Orisage (滓下げ) is a technique used in sake production to remove ori (sediment or lees particles) from the sake. It is carried out to improve the sake's clarity and increase its commercial value. For refined sake (seishu) in particular, it is an important process for preventing shirobokе (white haze) and protein turbidity. There are two main approaches to orisage. One is physical clarification, in which natural materials such as kakishibu (persimmon tannin) are used to make the sediment settle. The other is enzymatic clarification, in which specific protein-degrading enzymes break down the sediment. Sake treated in these ways gains clarity and a more refined flavor, so it is more appealing to consumers. The substances used in orisage are called fining agents (orisage-zai), and they are selected according to the method used.

Orizake (滓酒; the source text gives the reading as "kasuzake") is the cloudy white sake that remains after kasubiki, a step in the sake-making process. Kasubiki is the removal of sake lees (sake kasu) from the sake after fermentation. Components that have evaporated or separated from the lees remain in the sake during this process, producing a sake with a distinctive flavor and aroma. Compared with ordinary sake, orizake is cloudier and sweeter, and offers a distinctive taste. It is rarely commercialized, however, and is often handled only by local sake breweries. Because of these characteristics, orizake is regarded as a rare find among sake enthusiasts.

Oshibune (押槽) refers to the key step in sake brewing in which the moromi (fermentation mash) is pressed to separate it into sake and sake lees (sake kasu). Traditionally, the moromi was packed into sake bags (sakabukuro) and the bags were arranged in a fune (traditional press) and pressed. Automated moromi presses are now common, but the traditional method still persists. The process begins with filling the sake bags with moromi and stacking them in the fune. The first sake to come out at this stage is called Arabashiri. After the bags have been stacked, a frame (kasawaku) is placed on top and more bags are piled above it to apply pressure. For roughly the first three hours, the sake flows out slowly and naturally under the weight of the bags themselves; this stage is called mizubune (水槽). Once the height of the stacked bags has dropped, the kasawaku is removed and full-scale pressing begins, using a pressing lid (oshibuta) and timber supports (makuragi). This whole series of operations is oshibune. When oshibune is finished, the bags are restacked and pressed once more. This step is called semebune, and the sake that comes out at this point is called seme. The sake that comes out after the Arabashiri is called nakadare, and it is an important element in determining the flavor and quality of the sake. Oshibune is an extremely delicate and important process in sake brewing, and it has a major influence on the taste and aroma of the sake.

Otokozake (男酒, literally "male sake") is a style of sake brewed with hard water as the brewing water, which promotes fermentation of the moromi (fermentation mash). As a result, otokozake tends to have slightly higher acidity and a dry character. It is produced mainly in the Nada district, and its robust flavor is popular with many people. In contrast, sake brewed with soft water and fermented slowly over a longer period, giving a sweeter profile, is called onnazake (女酒, "female sake"); it is represented mainly by sake from the Fushimi district. In this way, sake styles differ greatly depending on the type of water used, and each has its own distinctive flavor and character.

Oxidation refers to the phenomenon in which a substance combines with oxygen. In sake, the progress of oxidation can sometimes have an adverse effect on flavor and aroma compounds. Specifically, when oxygen in the air comes into contact with sake, the flavor may change or unpleasant aromas may develop. For this reason, it is important to avoid contact with oxygen when storing and handling sake. Oxidation is a natural process, and its progress is influenced by temperature and light, so appropriate management is necessary.

Oyaoke (親桶, literally "parent vessel") refers to a large container used in the sake-brewing process. To make temperature control of the moromi (fermentation mash) easier, it is common not to load the moromi into a single large container but to divide it among several smaller ones. In this arrangement, the large container is called the oyaoke, and the smaller containers attached to it are called edaoke (枝桶, "branch vessels"). The oyaoke is used mainly to make temperature adjustment and management easier during fermentation, and it plays an important role in producing high-quality sake.

PAC (polyaluminum chloride) is a type of compound used mainly in water treatment and in the sake brewing process. It is used as an aid to clarify water and remove sediment, and it plays an important role in improving water quality in sake production as well. PAC is a powerful flocculant: it binds fine particles together so that they settle, helping to achieve a clearer sake quality. For this reason, it has become indispensable in the processes that enhance the clarity and flavor of refined sake (seishu).

Pairing refers to combining drinks and food with their compatibility in mind, so that the flavors and aromas of each bring out the best in the other. With sake in particular, choosing a sake that suits the ingredients and cooking methods, while considering its type, taste, aroma, acidity, and sweetness, can enrich the dining experience as a whole. As a result, the appeal of both the sake and the food is heightened, making the meal even more enjoyable. Pairing can also create deep, harmonious flavors by matching regional specialties with one another, or by choosing dishes that suit the way a sake was made.

Pantothenic acid is one of the B vitamins and a nutrient that plays an important role in yeast growth. It is involved in yeast metabolism and energy production, and the amount required can differ depending on the type of yeast. In sake brewing, for example, Kyokai No. 7 yeast may be identified by its pantothenic acid requirement, and this characteristic can be used in selecting and managing yeast strains. Because it also affects the quality and flavor of sake, it is an important factor for brewers.

Pascal's principle is a physical law stating that pressure applied to a confined liquid is transmitted equally throughout that liquid. In other words, pressure applied to one part of the liquid affects every other part, so that all parts experience pressure of the same strength. This principle plays an important role in many machines and systems that use liquids, such as hydraulic systems.

Pascal's triangle is an arrangement of numbers in the shape of a triangle, in which each number is the sum of the two numbers directly above it. The arrangement is closely related to the binomial theorem, and it shows the coefficients of a binomial expansion. For example, the numbers in the nth row represent the binomial coefficients of the nth term, and they are also used in calculating combinations. Pascal's triangle plays an important role in many areas of mathematics and serves as a basic tool in number theory and probability theory. It is visually attractive, and because each row and column has its own distinctive properties, it is an interesting subject of study in mathematics education.

Peptidase is a type of enzyme that breaks down peptides to produce amino acids. This enzyme plays an important role in the sake brewing process. In sake brewing, the starch and proteins contained in rice are broken down to produce sugars and amino acids. Peptidase further breaks down the peptides obtained from the decomposition of proteins, ultimately producing amino acids. Through this process, depth and umami are added to the sake, resulting in a flavorful sake.

Peptides are compounds formed when two or more amino acids are joined together, and they are produced during the breakdown of proteins. They form when amino acids link to one another through a chemical bond known as a peptide bond. In sake, yeast and other microorganisms break down sugars and proteins during fermentation, producing peptides and amino acids. These substances are an important influence on the flavor and umami of sake. Peptides in particular contribute to drinkability and body (koku, a sense of richness and depth), making them an important component of sake's flavor.

Percent is a unit that expresses the content of a substance or the proportion of a component. In sake, it is used particularly in relation to alcohol content, extract content, and rice polishing ratio. For example, the alcohol content of sake is written as "alcohol %," which indicates how many milliliters of pure alcohol are contained in 100 ml of sake. The alcohol content of typical sake is about 15% to 20%. The extract content of sake is expressed as a weight/volume percent, specifically the weight in grams of extract contained in 100 ml of sake. Extract content is an important factor in determining the taste and depth of sake. Furthermore, the rice polishing ratio is expressed as a weight percent, which indicates the weight of polished white rice obtained from 100 g of brown rice. For example, a rice polishing ratio of 50% means that 50% of the original brown rice remains after polishing. Because the rice polishing ratio has a major influence on the flavor of sake, it is an important indicator.

A permutation is a way of arranging n distinct elements in a single row. In a permutation, the order of the elements matters: even if the same elements are used, arrangements in a different order are counted as different. For example, when arranging three different fruits (an apple, a banana, and an orange), apple-banana-orange and banana-orange-apple are different permutations. Permutations are used not only in mathematical theory but also in many other fields, such as combinatorial problems, statistics, and cryptography.

pH is an index that expresses how acidic or alkaline a solution is, measured on a scale from 0 to 14. A pH of 7 is neutral, values below 7 indicate acidity, and values above 7 indicate alkalinity. In sake, the typical pH falls between 4.2 and 4.7, which means sake is slightly acidic. pH is an important factor that influences the flavor and aroma of sake, as well as the fermentation process. For example, a lower pH can make the sourness more pronounced, while a higher pH can give a softer, rounder impression. Proper pH management is important in sake brewing for keeping the flavor consistent.

Phenolphthalein indicator is a chemical indicator used to assess whether an environment is acidic, neutral, or alkaline. It is used in measuring the amino acid level and in evaluating pH. In particular, when the pH is in the range of 8.2 to 10, it changes from colorless to pale pink. This property makes scientific analysis of sake quality control and flavor possible.

The PL Law (Product Liability Law, 製造物責任法) is a Japanese law that sets out the liability of manufacturers and sellers when a defect in a product causes harm to a person's life or property. It came into effect on July 1, 1995, and serves as an important framework for protecting consumers. The law stipulates that businesses involved in the design, manufacture, and sale of products must ensure product safety and are liable to compensate consumers who suffer damage because of a defect. Through the application of the PL Law, consumers are guaranteed the right to enjoy safer products.

Suroka (plain filtration) refers to filtration performed during the sake-making process without the use of additives such as activated carbon. The method mainly removes impurities, yeast, and suspended particles by physical means, with the aim of preserving the pure character of the sake. Because suroka allows the flavor and aroma of the sake to remain in a more natural form, it is a technique favored for sake in which the taste and characteristics of the rice are valued, particularly Junmai and namazake (unpasteurized sake). The process can also affect the color and appearance of the sake.

Polysaccharides are high-molecular-weight compounds formed by the bonding of dozens to thousands of monosaccharides (simple sugars). In sake brewing, the starch in rice and rice koji is broken down by enzymes into sweet-tasting components, which contribute to fermentation. Besides serving as an energy source in the body, polysaccharides are an important factor influencing the mouthfeel and flavor of sake. These polysaccharides enrich the taste of sake, creating body and umami.

Potassium is one of the components that play an important role in sake production, and it is found in particular in the brewing water. Its chemical symbol is K, and it helps support the growth of koji mold and yeast, which contributes to improving the quality of sake. However, if potassium levels are excessive, the temperature may rise sharply during koji making and in the moromi (fermentation mash) stage, which can make management difficult. For this reason, maintaining an appropriate potassium content is very important for stable sake brewing.

Potassium nitrate (KNO3) is a chemically important compound best known for its use as a fertilizer. In sake brewing, its properties are sometimes put to use, particularly when preparing shubo (yeast starter) in the kimoto family of methods. Kimoto-style shubo is a traditional fermentation method that relies on naturally occurring yeast and lactic acid bacteria, and temperature control and fermentation stability are important. Adding potassium nitrate to the water used to prepare the shubo is expected to prevent early fermentation activity (hayawaki, premature bubbling) and to improve the stability of fermentation. However, potassium nitrate must be used with care, and the appropriate amount and timing are required.

Potassium pyrosulfite is a type of potassium metabisulfite, used mainly as an antioxidant. In the food industry it plays an important role, particularly in sake production, where it may be used to prevent problems such as the formation of black lees (kurokasu). When it is used, the Food Sanitation Act requires that this be indicated on the label. Potassium pyrosulfite is regarded as an essential additive for preventing deterioration of flavor and aroma through oxidation and for maintaining product quality.

Potassium titanate fiber is a type of filter aid used in the sake brewing process. It is composed mainly of potassium hexatitanate fiber and works to remove impurities from the liquid effectively. Potassium titanate fiber is often used together with other filter aids, and by optimizing the filtration process it helps produce clear, transparent sake. This improves the quality and flavor of the sake and adds to the enjoyment of drinking it.

ppm (parts per million) is a unit of concentration, used in particular to express the amount of a solute contained in a solution. When 1 liter of solution contains 1 milligram (mg) of solute by mass, the concentration is expressed as 1 ppm. This unit is well suited to indicating the concentration of extremely small quantities of components, and in Japanese sake it is used in analyzing trace components that affect flavor and quality. For example, certain aroma compounds and off-flavor compounds can be present at ppm levels, and brewers take this into account when making sake.

Precoating is a technique used in the filtration process in which a layer of a specific filter aid is deposited on the surface of the filter cloth or filter paper. This layer improves the filtration process and helps remove solids more efficiently. Precoating increases filtration speed and reduces the pressure drop during filtration, ultimately helping to produce clear, high-quality sake. It is expected to further enhance the sake's clarity and flavor.

Pressing (joso, 上槽) is the key step in sake production in which fully matured moromi (fermentation mash) is pressed to separate it into refined sake and sake lees (sake kasu). The step is also called shibori, and traditionally the moromi was packed into cloth sake bags and lined up in a fune (traditional press), where the sake was drawn off naturally by gravity. The basic flow of pressing is as follows. First, the moromi is packed into sake bags holding roughly 5 to 9 liters each, and the bags are lined up and stacked in the fune. The cloudy sake that runs out at this first stage is called Arabashiri. Once the fune is full of bags, a frame called a kasawaku is placed on top and more bags are stacked above it. The sake is then left to drip out naturally, usually for about 3 hours, in a stage called mizubune. Afterward, when the stacked bags have gradually settled, the kasawaku is removed, and further pressure is applied using a pressing lid (oshibuta) and wooden beams (makuragi). This stage is called oshibune. Once pressing has been carried out, the bags are rearranged the following day and pressed again (semebune). The sake taken out at this point is called seme, and the sake that flows out between the Arabashiri and this later stage is called nakadare. In recent years, automatic presses have become widespread, allowing sake to be pressed more efficiently. Traditional methods nonetheless remain firmly rooted, and pressing technique contributes greatly to the quality of the sake.

The Product Liability Act (known as the PL Act) is a law that holds manufacturers and sellers responsible when a defect in a product causes harm to a person's life or property. The Act was enacted to protect consumer safety and serves to shield consumers from harm caused by defective products. Specifically, it applies to products manufactured or sold on or after July 1, 1995 (Heisei 7). For products found to be faulty or defective, the manufacturer and others concerned bear liability for damages. Through this law, an environment has been established in which consumers can use products with confidence.

Prokaryotes are organisms whose DNA is not enclosed by a nuclear membrane, meaning their cells have no nucleus. This category mainly includes bacteria and archaea. Prokaryotes are single-celled organisms with a simple cell structure and no complex organelles. As a result, their genetic information is located in a region of the cytoplasm called the nucleoid. Prokaryotes are considered the oldest form of life on Earth, and they are able to survive under a wide range of environmental conditions.

Protease is a general term for enzymes that break down proteins and peptides, and it plays an important role in sake brewing. During the sake-making process, protease breaks down the proteins contained in rice and produces amino acids and peptides. This promotes fermentation and helps produce sake rich in components that contribute to aroma and umami. Protease also works together with amylase, the enzyme that converts rice starch into sugar, to create a better fermentation environment. In this way, flavorful sake is produced.

Protein is an important component of the bodies of animals and plants, and a high-molecular-weight compound essential to life. Rice, the main ingredient of sake, also contains protein, chiefly a type called glutelin (oryzenin). Rice protein also acts as enzymes during fermentation, contributing to alcohol production and the development of flavor. Under the influence of heat, chemical agents, radiation and the like, proteins can lose their physiological function or change their properties. This phenomenon is called "protein denaturation." For example, when heat treatment is applied during sake brewing, certain proteins can be denatured, which may affect the taste and aroma of the sake.

Protein haze (tanpaku kondaku) refers to a state in which sake loses clarity and becomes cloudy white. It generally appears during storage after pasteurization (heat sterilization, known as hiire). The main cause is that enzymes produced by koji, particularly saccharifying enzymes, are denatured by pasteurization and then coagulate during storage. Protein haze responds to changes in temperature: it clears when heated and turns cloudy again when cooled. By contrast, cloudiness caused by hiochi bacteria (hiochi-kin, 火落菌) looks similar but does not respond to temperature. Protein haze is regarded as an important factor in the quality and production of sake.

Proteolipid is a type of protein bound to fatty acids and fats found in rice koji (rice inoculated with koji mold). These substances are thought to promote high-alcohol fermentation by yeast in the moromi (fermentation mash) of sake. Specifically, proteolipid serves as nutrition for the yeast and activates the fermentation process, helping to produce sake with a higher alcohol content. In this way, proteolipid is one of the important elements in sake production, and it also influences the flavor and quality of the sake.

Proteolytic enzymes (proteases) are among the enzymes that play an important role in sake brewing. Produced mainly by koji (rice cultivated with koji mold), these enzymes break down the proteins in rice and produce amino acids, which contribute to the flavor and aroma of sake. There are two main types, acid protease and acid carboxypeptidase, and they break down proteins through different mechanisms. When proteolytic enzymes work properly, they improve the quality of the sake and are essential for bringing out umami.

Pure culture (junsui baiyo) is a technique in which a specific microorganism, such as a yeast or bacterium, is isolated as a single strain and grown without mixing with other microorganisms. This method is important for producing sake with a consistent flavor through the fermentation process. Pure-cultured yeast produces particular aromas and tastes and helps make brewing more stable. Contributing to better sake quality, the technique is widely used, particularly by breweries that emphasize a scientific approach to sake making.

Pyruvate decarboxylase is an enzyme that plays an important role in the alcoholic fermentation of alcoholic beverages. It breaks down pyruvate into acetaldehyde and carbon dioxide. During alcoholic fermentation, yeast breaks down sugars to produce ethanol. In the course of this process pyruvate is formed, and the action of pyruvate decarboxylase converts it into acetaldehyde. This reaction is essential for fermentation to proceed, and it is an important step that influences the flavor and aroma of sake.

Pyruvic acid is an important intermediate substance in the process of alcoholic fermentation by yeast. It is produced when glucose is broken down, and is then converted into acetaldehyde through the action of the enzyme pyruvate decarboxylase. When this acetaldehyde is reduced, ethyl alcohol is ultimately produced. Pyruvic acid is regarded as an important component that supports the metabolic activity of yeast during fermentation, and it is also a factor that influences the flavor and aroma of alcoholic beverages. The alternative name pyroracemic acid (焦性ブドウ酸) is less common, but it is sometimes used in the same context.

Term: Radiation (fukusha) Radiation refers to energy emitted from a high-temperature object, a phenomenon in which heat is transferred through space without passing through a material medium. Sunlight reaching the Earth is one example. A hot object emits radiation in the form of electromagnetic waves, and when that radiant energy is absorbed by another object, the absorbing object gains heat. In sake production, heat transfer by radiation can play an important role in the heating of steamed rice and moromi (fermentation mash).

Raw material processing (genryo shori) refers to the series of steps used to prepare the ingredients for making sake, above all the polished rice. The process begins with washing the polished rice in water to remove impurities and surface dirt. The washed rice is then soaked for a set period so that the grains absorb water, which improves the evenness of the rice once it is steamed. The rice is then steamed, and the steamed rice is cooled before moving on to the next stage of brewing. Because raw material processing has a major influence on the quality of the sake, it is a very important step.

Red wine is a type of wine made from black or dark purple grapes. In winemaking, the grape stems are removed, and the skins, seeds, and juice are then fermented together. During this process, pigments are extracted from the skins and tannins are released from the seeds, giving red wine its characteristic color and astringency. With its rich flavor and complexity, red wine also pairs well with food and helps bring out the taste of dishes.

Red yeast (akairo koubo) is a yeast obtained through artificially induced mutation, which accumulates a characteristic red pigment inside its cells. It is used especially in the production of pink nigori (cloudy sake), giving the sake its distinctive color and flavor. Using red yeast can add a new appeal to sake, bringing out not only visual beauty but also a greater variety of flavors. In recent years, sake made with red yeast has drawn attention for both its appearance and its taste.

Reduction (kangen) is a chemical reaction in which a substance combines with hydrogen or gains electrons. In sake brewing, it plays an important role in the reactions carried out by microorganisms such as yeast and lactic acid bacteria. For example, reduction reactions can influence the aroma and flavor of sake and may be one factor that brings out fruitiness. In sake, an excessive reduced state can also produce a distinctive aroma known as "kangen-ka" (reduction aroma). In this way, reduction is an important element in shaping the flavor and character of sake.

Reika (冷香) refers to the aroma perceived in sake when it is served chilled. This aroma stands out particularly in high-quality sake such as Junmai and Ginjo, offering fruity, fragrant notes. Reika is also an important element that expresses the umami of the rice and the character of the water used in brewing. Because the way aroma is perceived changes with temperature, drinking sake chilled allows you to enjoy its aroma more fully. Reika is generally sometimes associated with a slight "tsuwari-ka" (ツワリ香) note and with the freshness of namazake (unpasteurized sake), but its essence is closely tied to the quality of the sake and the brewing method.

Reinyushu (also read modoirezake) refers to sake that was once removed from the brewery as taxed product and has been returned to the production site. Normally, sake shipped from the production site is taxed once and then sold, so it reaches consumers. However, it may be returned or sent back for various reasons. When reinyushu comes back to the production site in this way, its tax treatment differs, and proper management and record-keeping are required. Sake that returns as reinyushu may be used again for production or sale, but it must be handled in accordance with laws and regulations.

A reionki is a tool used in sake brewing to cool the shubo (yeast starter) and moromi (fermentation mash). It is generally an elongated cylinder made of aluminum or stainless steel, and it is cooled by packing ice inside. Temperature control is critical in brewing, and the reionki is used to regulate the progress of fermentation and to prevent the growth of unwanted bacteria. Using it helps produce better-quality sake.

Reiyoshu refers to types of sake that are recommended to be served chilled. Ginjo, namazake (unpasteurized sake), and namachozo (sake stored unpasteurized and pasteurized once at bottling) in particular are often served cold to bring out their flavor to the fullest. Chilling highlights a refreshing mouthfeel and a fruity, delicate aroma, allowing drinkers to enjoy the sake even more. Reiyoshu is also popular with many drinkers when pairing with food, as its light, clean taste complements the dishes.

Rekkashu (deterioration odor) refers to off-odors that do not arise during normal fermentation or under proper storage conditions. Such odors can result from poor management during the brewing process or during storage, from temperature fluctuations, from the effects of oxygen, and similar factors. Because deterioration odors adversely affect the flavor and quality of sake, consumers need to choose their bottles with care. To maintain the quality of sake, it is important to use appropriate production methods and to maintain suitable storage conditions.

Relative humidity is an index that shows what proportion of the saturated water vapor pressure at a given temperature is represented by the amount of water vapor actually present in the air. It is calculated by dividing the actual water vapor pressure by the saturated water vapor pressure and multiplying the result by 100, and is expressed as a percentage (%). In sake production and storage, relative humidity is very important: excessive humidity encourages the growth of mold, while humidity that is too low can adversely affect the quality of the sake. Managing relative humidity is therefore an essential factor in maintaining sake quality.

Respiration refers to the process by which living organisms use oxygen to produce energy. Inside the cells of an organism, energy is released when organic substances such as glucose react with oxygen and are converted into carbon dioxide and water. This energy is essential for the growth and activity of organisms, and the reaction is vital for sustaining life. Respiration also affects sake production, particularly in fermentation processes involving plants and yeast. In sake brewing, yeast converts sugar into alcohol through respiration, so the respiration process is closely tied to the quality and flavor of the sake.

Rice bran (komenuka) is a by-product made up of the outer layers and germ that are removed when brown rice is polished. Depending on the rice polishing ratio, it is classified into types such as red bran (akanuka), medium bran (chunuka), white bran (shironuka), and special-grade bran (tokujo nuka) or special white bran (toku shironuka). In general, the higher the rice polishing ratio, the more nutritious the bran. Special-grade bran in particular is rich in components beneficial to health, and is sometimes used in foods and health supplements. Rice bran is also described as playing an important role in koji making. When tane-koji (koji starter spores) is sprinkled over steamed rice and the koji mold multiplies, the enzymes it produces break down the rice and convert starch into glucose. This change supplies an energy source that yeast can use and allows fermentation to proceed, which is why rice bran is regarded as very important in sake brewing.

Rice polishing (seimai) is the process of milling the surface of brown rice (genmai) to remove some of its components. This step is extremely important in sake brewing. The outer layers of the rice contain large amounts of proteins, lipids, ash, and vitamins, which can have an adverse effect on the sake. Removing them improves the quality and flavor of the finished sake. Rice polishing is also described as "polishing the rice" (kome o migaku). The lower the rice polishing ratio, the whiter the rice becomes and the more its character stands out. For example, a rice polishing ratio of 50% means that 50% of the brown rice has been milled away. In general, the lower the rice polishing ratio, the higher the quality of the sake that is brewed.

A rice polishing machine (seimaiki) is a machine used to mill rice, and it plays an important role in the sake brewing process. Unlike the kind used in ordinary households, the machines used for sake brewing are dedicated vertical rice polishers. In these machines the rotating shaft is vertical, and the surface of the brown rice is carefully ground away with special grinding rolls called kongo rolls (金剛ロール). During milling, the rice is passed through the machine many times, removing a little at a time, until it reaches the target rice polishing ratio (an index determined by how much of the rice's outer layer is ground away). This milling exposes the starch contained in the center of the grain and prepares the rice in the ideal condition for sake brewing. The lower the rice polishing ratio, the higher the purity of the rice, making it possible to produce sake with a more delicate and clean flavor.

Rice polishing ratio (seimai buai) is a measure that expresses, as a percentage, the proportion of white rice that remains after brown rice is polished. It is calculated by dividing the weight of the white rice after polishing by the weight of the original brown rice and multiplying by 100. For example, a rice polishing ratio of 60% means that the outer 40% of the brown rice has been milled away and the remaining 60% is used as white rice. The lower the rice polishing ratio, the more of the outer layers have been removed and the larger the proportion of polished grain. As a result, the sake produced often has fewer off-flavors and a crisp, clean taste. In general, sake made with a higher ratio (leaving more of the outer layers) may have a rich, distinctive flavor, while sake with a lower ratio is characterized by a refined, clear taste. For this reason, choosing the rice polishing ratio is an important factor in sake brewing. Rice polishing ratio is sometimes divided into "true rice polishing ratio" (shin seimai buai) and "apparent rice polishing ratio" (mikake seimai buai), but in general the single term seimai buai is used for both. Because the quality of the white rice obtained through polishing and the size of the transparent area known as shinpaku affect the quality of the sake, managing the rice polishing ratio is extremely important for sake rice.

Rice variety labeling refers to the name of a specific rice variety stated on a sake label. Under the Labeling Standards for Manufacturing Methods and Quality (製法品質表示基準), a variety name is to be shown only when that variety makes up more than 50% of the rice used as the raw material. When a variety name is shown, its usage ratio is also stated alongside it, which helps consumers understand the quality and character of the sake more clearly. This information is important because the choice of rice has a significant influence on a sake's flavor and aroma.

Rokashuu (濾過臭), or filtration odor, refers to an unpleasant smell transferred to sake from the materials used during the filtration process. This odor can arise from the characteristics or condition of filter media such as filter paper and activated charcoal. For example, if the filter paper is old or not properly stored, impurities and off-odors from the paper can pass into the sake. Excessive use of activated charcoal can also allow the charcoal's own distinctive smell to affect the sake, producing an odor known as charcoal odor (tanshu). Because these filtration odors harm the quality of sake, they must be carefully managed during production.

Rosé wine is a type of wine made mainly from dark-skinned grapes. One production method is to ferment the grape skins and seeds together with the juice, as in red winemaking, and remove them once the desired color has been reached. In this method, pigment from the skins passes into the wine, giving it a pale color. Rosé can also be made by blending dark-skinned and light-skinned grapes, or by combining existing red and white wines. The color of rosé wine varies widely, including orange, orange-red, and pink, and it offers a range of flavors and aromas. These differ depending on the grape varieties used and the production method, which makes rosé a very diverse category of wine.

Rum is a distilled spirit made mainly by fermenting sugarcane juice or molasses and then distilling the result. It is produced widely in tropical regions, including the Caribbean, and is known for its wide variety of body and flavor. Many rums offer a balance of sweetness and spiciness. Light rum is generally fruity and light, while dark rum typically has a rich, complex taste. Rum can be enjoyed on its own, and it is also popular as a base for cocktails.

Ryuka-shu (硫化臭, sulfur odor) is a distinctive smell that can occur during sake brewing, mainly while the shubo (yeast starter) is bubbling up or while the moromi (fermentation mash) is foaming. The smell is caused by hydrogen sulfide and resembles rotten eggs. It is unpleasant, but it usually disappears over time. Even if a sulfur odor is noticed temporarily, there is no need for concern. This phenomenon can occur naturally in sake brewing, and with proper management and handling it does not affect the final product.

A ryuten ondokei is a type of mercury thermometer, distinguished in particular by its ability to show the maximum temperature reached. It is widely used to measure the temperature of koji making (seikiku) and of moromi (fermentation mash). Because proper temperature control is important in yeast fermentation and in the koji-making process, this thermometer is an indispensable tool for ensuring reliable temperature measurement in sake brewing.

Saccharification (toka) is a key step in sake brewing in which the starch in rice is converted into sugar. Rice itself contains no sugar, so before yeast can carry out alcoholic fermentation, the starch must first be turned into sugar. This conversion is achieved by enzymes produced by koji mold. Specifically, enzymes in the koji, such as amylase and glucoamylase, break down the starch into glucose, converting it into a form that yeast can use. Saccharification is an indispensable step in making good sake, and it has a significant effect on the efficiency of fermentation.

Saccharifying amylase is a type of enzyme that hydrolyzes starch and converts it into sugar. In particular, it breaks starch down into small units such as glucose. In sake brewing, it is an important enzyme for converting the starch in rice into fermentable sugars, and it plays a key role in the saccharification process. Saccharifying amylase supports fermentation of the steamed rice and supplies the sugars that allow yeast to produce alcohol efficiently. For this reason, it is also a component that has a significant influence on the sweetness and flavor of sake.

Saccharifying enzymes (toka koso) are enzymes that break down starch and convert it into sugars, which serve as a source of energy. They play an important role mainly in the saccharification process, and typical examples include saccharifying amylase and glucoamylase. In sake brewing, these enzymes are needed to convert the starch in rice into sugar, and in the subsequent fermentation process yeast converts the sugar into alcohol. This saccharification process is an important step that has a significant influence on the flavor and aroma of sake.

The genus Saccharomyces refers to a group of yeasts used mainly in alcohol brewing. Yeasts belonging to this genus play an important role in the fermentation of sake and shochu, among other drinks. Saccharomyces yeasts can convert sugar into alcohol and carbon dioxide, which makes them an essential element in the production of sake and other alcoholic beverages. The genus also includes a wide variety of strains, each producing different characteristics and aromas, so the choice of strain has a significant influence on the quality and character of the sake.

Sae is a term describing the transparency and clarity of sake. A sake with beautiful transparency looks refined and is considered to be of high quality. Poor sae refers to a sake that is cloudy, particularly one containing impurities or fine sediment, which can affect both its appearance and its taste. When evaluating the quality of sake, good sae is one important indicator.

Saka Jinja (Saka Shrine) is a shrine in the Izumo region of Shimane Prefecture. Its main deity is Kusu no Kami (久斯之神), the god of sake and agriculture. It is also known as Matsuo Jinja (Matsuo Shrine). Saka (佐香) is an old word for sake (酒), and the shrine is traditionally regarded as the birthplace of Japanese sake. Even today, the shrine continues the tradition of brewing omiki (sacred sake offered to the gods). At its autumn grand festival in particular, cloudy sake (濁酒) is served and enjoyed by many worshippers. As an important part of Japan's sake culture, the shrine is also a treasured place for local people.

Sakabayashi (also called sugidama) is a ball made of bundled cedar leaves, hung from the eaves of a sake brewery. Shaped to a diameter of about 40 cm, the cedar ball plays an important role in announcing that the new sake has been completed. A freshly hung sakabayashi is a vivid green, and as time passes it gradually withers and turns brown. This change in color serves as a signal of how far the new sake has matured, and offers a clue to the progress of the brewery's sake making. In Japanese sake culture, the sakabayashi is also a symbol of the seasonal rhythm of sake brewing.

A sake bag (sakabukuro, also read zakabukuro) is a bag into which moromi (fermentation mash) is placed for pressing (josou) in the sake brewing process. Sake bags are mainly made of cotton, nylon, Tetoron (polyester), Vinylon, and similar materials, and their capacity is commonly around 9 liters. When the bag is filled with moromi and pressed, it separates the sake from the sake lees (sake kasu). Envelope-shaped bags used for fukuro-zuri (hanging bag pressing) are also classified as sake bags. The sake bag is one of the important tools in sake production, and it can also be a factor that influences the quality and flavor of the sake.

Sakamai (酒米) refers to rice used in the production of sake. The term covers both "sakazukuri kotekimai" (酒造好適米, sake rice), varieties especially suited to sake brewing, and "ihan ippanmai" (飯用一般米, general table rice), the kind eaten as everyday food. Because rice greatly influences the quality and flavor of sake, the type and characteristics of the rice are considered very important. Well-known sake rice varieties include Yamada Nishiki, Gohyakumangoku, and Aiyama, each of which gives sake its own character in taste and aroma. Some general table rice varieties can also be used for brewing, and these are sometimes included under the term sakamai as well, but in general the word usually refers to sake rice (sakazukuri kotekimai).

A Sakasho is a person who holds an advanced qualification certifying specialist knowledge and skill in sake. The qualification is certified by the Sake Service Institute (SSI), and a Sakasho has a deep understanding of how to select and serve sake, as well as of its flavors and characteristics. Sakasho help spread the appeal of sake among sake lovers and food and beverage professionals, and they suggest ways to enjoy high-quality sake. The Sakasho qualification is positioned above the Kikizakeshi (sake sommelier) qualification and demands even more specialized skill and knowledge.

A sakazuki (盃) is a round sake vessel with a hollow in the center and a protrusion on the underside called a koudai (高台, foot ring). It is generally used for drinking sake, and it is especially prominent in ceremonial settings. It is often seen on occasions with special significance, such as drinking otoso (spiced New Year sake) and the san-san-kudo exchange of cups at weddings. Sakazuki come in many types depending on shape and material, and they play an important role in Japanese culture. With sake poured into them, they also carry meaning as a symbol of social bonds and celebration.

The sake brewing year (shuzo nendo) is the brewing period used for Japanese sake. One brewing year runs for one year, from July 1 to June 30 of the following year. The period is counted from the start of new sake production, and within the industry it is commonly abbreviated as "BY" (Brewery Year). For example, sake brewed from July 1, 2017 (Heisei 29) to June 30, 2018 is labeled "29BY". The brewing year is thus one of the key reference points in sake production and distribution. Note that the year is expressed using the Japanese era name, which differs by country and culture, so this convention can be hard to understand outside Japan.

The sake conversion rate (shuka-ritsu) is an indicator of the proportion of sake produced relative to the polished rice used. Specifically, it is expressed using the amount of pure alcohol obtained from 1,000 kg of polished rice, the alcohol yield ratio, or the original extract yield rate. This figure is an important indicator when evaluating the brewer's skill, the quality of the raw materials, and the efficiency of the brewing process. A high sake conversion rate is regarded as one element reflecting successful sake brewing.

Sake kasu (sake lees) is the solid material left over after the moromi (fermentation mash) is pressed to extract the sake during brewing. It contains undissolved rice grains, koji, and yeast, and is a highly nutritious food. It is generally called "seishu kasu" or simply "kasu," and comes in several types. For example, "ita kasu" is a white, solid sheet-shaped lees, while "neri kasu," which has been aged, is brown and soft. Sake kasu is used not only as a food but also in pickles and confectionery, and it is valued as a raw material for shochu as well. It is an excellent ingredient that adds flavor and nutrition to cooking.

Sake meter value (SMV, or Nihonshudo) is an indicator of the sweetness or dryness of sake, determined mainly by the specific gravity of the sake. The figure reflects the balance between sugar and alcohol contained in the sake. In general, a negative SMV indicates a sweeter sake, while a positive value indicates a drier one. Specifically, the more sugar a sake contains, the heavier its specific gravity and the more negative its SMV. Conversely, a higher alcohol content makes the specific gravity lighter, giving a positive SMV. SMV is measured with the sake at 15°C. Water is taken as the baseline of 0; a sake heavier than water is given a negative value, and one lighter than water is given a positive value. For this reason, SMV is only a rough guide to sweetness and dryness, and the actual taste is also strongly influenced by other components such as aroma, acidity, and amino acids. A high SMV therefore does not necessarily mean the sake will taste dry. When enjoying sake, it is best to use this figure as a reference while also experiencing the actual flavor for yourself.

Sake rice (shuzo kotekimai) refers to rice with characteristics particularly well suited to brewing sake. It generally has large grains, contains a large amount of shinpaku (the white, starchy core of the grain), and is a soft rice. As a result, it performs well when steamed and when used to make koji. Compared with ordinary table rice, sake rice is characterized by lower protein and fat content and higher water absorption. This makes it easier to saccharify and more susceptible to enzymatic action in the shubo (yeast starter) and the moromi (fermentation mash). In Japan, special standards for sake rice are established under the Agricultural Products Inspection Act. Representative varieties include Yamada Nishiki, Gohyakumangoku, Miyama Nishiki and Omachi. Gohyakumangoku in particular is widely used in Niigata Prefecture, and its mother rice is known to be "Kikusui" (菊水). In recent years, new high-quality varieties have been developed in various regions, contributing to improved sake production. Sake rice plays a very important role in sake brewing.

Sake-making songs (sakezukuri uta) are traditional work songs sung by kurabito (brewery workers) at each stage of the sake brewing process. These songs not only raise the spirits of the workers as they carry out their tasks, but also help set the tempo of the work to the rhythm of the music. The length of the lyrics and melody can also serve as a rough guide to how long a task takes. Sake-making songs are an important element in passing on the traditions and culture of a sake brewery, and their appeal continues undiminished in sake brewing today.

Salt generally refers to a compound formed from an acid and a base through a neutralization reaction, and it exists in many varieties, such as sodium chloride, widely known as table salt. Salt also plays an important role in sake brewing. In particular, salt contributes to the fermentation process and the stability of brewing, and helps support yeast metabolism. In addition, certain salts used in sake making (for example, ammonium phosphate and magnesium sulfate) promote enzyme activity and help fermentation progress. Furthermore, because table salt also affects the flavor and aroma of sake, it must be added in an appropriate balance. To improve the quality of sake, it is important to consider carefully the types of salt and how they are used.

Samashi (cooling) is a temperature-control technique used in sake brewing once the yeast in the shubo (yeast starter) has multiplied sufficiently. As the shubo ferments, its alcohol content reaches 8-10% and its acidity continues to rise. If it is kept at a high temperature in this state, the yeast may weaken or die. To prevent this, the fermenting shubo is divided among hangiri-oke (shallow wooden tubs) to lower its temperature, and this practice is called "samashi." In recent years, a method called "maruzamashi," in which the temperature is lowered with a cooling unit while the shubo remains in its tank, has become common. This method allows more even temperature control and is an important process in brewing high-quality sake.

Sanbai zojo (literally "triple-volume brewing") is a type of sake production method. Under standard sake production practice, the raw materials are rice, rice koji, and water. In this method, brewer's alcohol, sugars, acids, and similar ingredients are added to them, making it possible to produce roughly three times as much sake as the amount of rice used. Because ingredients are added to increase output, this method differs from junmai sake: it does not emphasize wooden-tub brewing or natural fermentation, and it allows efficient mass production. Sake made by sanbai zojo is generally easy to drink and is sold on the market as a cost-effective product, although its flavor and aroma may differ from those of junmai sake. For this reason, there is enjoyment in choosing according to your own taste and how you like to drink it.

Sanbai Zojoshu (triple-volume sake) is a type of sake devised in response to the rice shortages of the postwar period. In this method, brewing alcohol adjusted to a strength similar to that of ordinary sake is added to a moromi (fermentation mash) made with rice and rice koji. Because this dilutes the flavor of the moromi, additives are used to restore it, including sugars (such as glucose and starch syrup), acidulants (such as lactic acid and succinic acid), and monosodium glutamate. Because this method increased the volume of sake to about three times the original, it was called "Sanbai Zojoshu" and was also known by the abbreviation "Sanzoshu." However, Sanbai Zojoshu no longer exists: with the liquor tax reform of 2006 (Heisei 18), the name was changed to "Nibai Zojoshu" (double-volume sake). Sanbai Zojoshu was generally not shipped as it was, but was blended with other sake to make the finished product. It should not be forgotten that this method arose against the background of the war.

The sand filtration method is one of the water purification techniques used in the sake brewing process. In this method, water is filtered through sand, gravel, and small stones. It is usually carried out after initial treatment by aeration, and it removes impurities while the purified water retains the components needed for sake brewing. A distinguishing feature of sand filtration is that it not only cleans the water but also has a positive effect on flavor and quality. It is one of the important processes for maintaining the quality of sake.

Sandan shikomi (three-stage mash preparation) is a method of preparing moromi (fermentation mash) used in sake brewing. Rather than adding all the ingredients at once, the brewer adds them in three successive stages. This controls the activity of the yeast and reduces the risk of contamination by unwanted microbes. In practice, the shubo (yeast starter) is first placed in the tank, and koji, steamed rice, and water are then added in three separate batches. The first addition is called hatsuzoe. Here, twice the amount of koji and steamed rice relative to the shubo is added, supplying about 14% of the total. The second day is a rest day known as odori (literally "dance"), during which the yeast multiplies. On the third day comes nakazoe (the middle addition), when a further 28% is added. On the fourth and final day comes tomezoe (the final addition), when the remaining approximately 50% of the total is added. The benefit of sandan shikomi is that it increases the yeast count and acidity gradually, creating a yeast environment suited to producing better sake. It also encourages the production of lactic acid and helps prevent contamination by unwanted microbes, which improves the quality of the finished sake. In this way, sandan shikomi is an important technique for brewing sake with a rich, deep flavor through precise, carefully managed brewing work.

Sanpai (酸敗) refers to a phenomenon in sake production in which lactic acid bacteria multiply excessively, particularly in the moromi (fermentation mash), causing fermentation to go awry. As a result, acidity becomes higher than normal and the flavor and aroma may be spoiled. When sanpai occurs, the sake often tastes strongly sour and carries unpleasant aromas, and its quality declines significantly. It occurs most readily when hygiene control is inadequate or temperature control is not appropriate, so care is needed throughout the production process. To prevent sanpai, proper cleaning and sterilization, and fermentation management at appropriate temperatures, are important.

Sanzoshu is a type of Japanese sake devised during the rice shortage that followed World War II. It takes its name, "sanzo" (literally "triple increase"), from the fact that water and brewer's alcohol are added to the original moromi (fermentation mash) to increase its volume. Specifically, these ingredients are added to the pressed sake, which increases the volume to roughly three times the original. To make up for the diluted flavor, ingredients such as glucose, starch syrup (mizuame), lactic acid, and succinic acid are used. For this reason, sanzoshu differs from true seishu (refined sake), and its flavor and body are said to change easily. It is generally also called simply "zojoshu" (増醸酒, "volume-increased sake").

A scatter plot is a diagram used to visually represent a large number of samples, each of which has two different measured values. One measurement (x) is assigned to the horizontal axis and another (y) to the vertical axis, and each sample's data point is plotted on that plane. This makes it possible to see the relationships and distribution patterns among samples at a glance, which helps in identifying trends and correlations in the data. Scatter plots are a very effective technique for analyzing multivariate data and for statistical evaluation.

The scoring method (saitenho) is a way of evaluating the quality and characteristics of sake. Through tasting, the evaluator considers elements such as aroma, flavor, mouthfeel, and aftertaste, and rates the sake on a scale such as 1 to 5 points, or -3 to +3 points. This approach makes it easier to compare and analyze the characteristics of different sake. Scoring is often carried out by experts, but because general drinkers can also try it for enjoyment, it is also used as a way to deepen one's understanding of sake.

Seichoho (清澄法), or clarification, is a technique used in sake production to increase the clarity of the sake and improve its quality. Specifically, it refers to the process of settling out the lees (ori) and cloudy components that remain in the sake before bottling. This process yields a visually attractive clear sake and raises its commercial value. There are two main methods of clarification. One is physical clarification, which uses natural substances such as kakishibu (persimmon tannin) to make the lees settle. The other is enzymatic clarification, which uses proteolytic enzymes to break down the proteins that cause cloudiness, producing a clear sake. These techniques make it possible to improve the appearance and flavor of the sake while maintaining its quality. The substances used in the clarification process are called oridosage-zai (滓下げ剤, fining agents). They are expected to preserve the sake's clear impression while also having a positive effect on its mouthfeel and aftertaste.

Seihaku (rice polishing) is the process of removing the bran and outer layers from the surface of brown rice to produce white rice. This step is very important in sake brewing, because the degree to which the rice is polished greatly affects the quality and flavor of the sake. The degree of polishing is expressed as a ratio of the polished portion to the weight of the rice, and is usually given as the rice polishing ratio (seimai buai). The higher the degree of polishing, the more the rice consists of its central portion, and the sake generally tends to have a clean, delicate flavor. Conversely, when the degree of polishing is lower, the sake tends to have a deeper taste and more of the rice's umami.

A seijoki (整蒸器) is a device used in sake brewing to improve the quality of steam. Specifically, it regulates the pressure of the steam supplied from the boiler and removes impurities and iron from it. In this device, steam from the boiler is blown directly into water and re-evaporated, producing clean steam. The clear steam obtained in this way is used to steam the rice and contributes to brewing high-quality sake. By using a seijoki, the influence on flavor and aroma during production can be kept to a minimum, and the device plays an important role in the final character of the sake.

Seikiku (koji making) is one of the key steps in sake brewing: the process of producing the koji used in brewing. It is carried out mainly in a dedicated room called a koji muro (koji room). In seikiku, koji mold is inoculated onto steamed rice, which is then kept at a controlled temperature and humidity and left to develop for several days. During this time the starches in the rice are converted into sugars, producing the koji that is essential to brewing. Koji is a major factor in determining the taste and aroma of sake, and it also plays an important role in supporting fermentation by yeast. For this reason, seikiku is regarded as a process that greatly influences the quality of sake.

Seimai ketsugen (精米欠減) refers to the loss of weight that occurs during rice polishing. When brown rice is milled into white rice, parts such as broken rice, the outer layers, and bran are removed, so the weight of the white rice after polishing is normally lower than the weight of the original brown rice. This difference in weight is recognized as seimai ketsugen, and in sake brewing it also serves as an important indicator when evaluating how far the rice has been polished. Because seimai ketsugen can affect the quality, aroma, and flavor of the sake, careful management of the polishing process is considered important.

Seimai ketsugen buai (精米欠減歩合) is a measure of the proportion of weight lost when brown rice is milled into polished white rice. Specifically, it expresses, as a percentage, how much the weight of the rice decreases after milling relative to the weight of the brown rice before milling. The figure indicates the share of rice lost through the grinding and scraping involved in the milling process, and in general a lower seimai ketsugen buai is taken to mean that higher-quality polished rice was obtained. The measure is also important in sake production, as it affects purity and flavor, and it is taken into account when selecting sake rice and preparing the brew.

Seiryu (整粒) refers to rice grains that are sound and fully formed in shape, as used in sake production. The term describes rice in its pure grain state, after damaged grains, dead grains, grains of other varieties, and foreign matter have been removed. Seiryu is a basic requirement for brewing high-quality sake, and it receives particular attention at the rice polishing and sorting stages. Using seiryu rice improves the flavor and aroma of the sake and can lead to higher evaluations.

Seisankin (acid-producing bacteria) is a general term for bacteria that produce acid in the shubo (yeast starter) or moromi (fermentation mash) during the sake-brewing process. They mainly include lactic acid bacteria, but other bacteria are also present. Because seisankin affect flavor and aroma during fermentation, they are important to brewers. In sake quality control, seisankin detection and measurement of bacterial acidity are carried out to determine the degree of seisankin contamination. These tests allow measures to be taken to produce sake of consistent quality.

Seishu (清酒) refers to Japanese sake (nihonshu), an alcoholic beverage made by fermenting rice and water as its main ingredients. The name "seishu," meaning "clear sake," comes from the fact that the moromi (fermentation mash) is filtered, leaving a clear liquid. The term is also often used for sake made purely from the components of rice, without any added brewer's alcohol. Seishu can be enjoyed in many ways and served in various styles. It pairs well with Japanese cuisine and can be enjoyed either chilled or warmed (kan). It is the most representative traditional alcoholic beverage of Japan and is highly regarded both in Japan and abroad.

Seishu buai (清酒歩合) is an indicator of the ratio of the volume of sake produced, in liters, to the weight of the polished rice used as a specific raw material. It is calculated on the basis of the amount of sake produced from 100 kg of polished rice: the amount of sake used as a raw material is subtracted from the amount of sake, the difference is divided by the weight of the polished rice, and the result is multiplied by 100 and expressed as a percentage. The more alcohol is added, the higher the seishu buai tends to be. Because it shows how efficiently sake is produced per unit weight when more sake is used as a raw material, it is an important indicator for evaluating the brewing process and the quality of sake.

The Seishugyo Antei Ho (Sake Industry Stabilization Act) is formally called the "Seishu Seizogyo ni Kansuru Tokubetsu Sochi Ho" (Special Measures Act on the Sake Brewing Industry). It is a law intended to stabilize Japan's sake brewing industry. Its purpose is to promote the sound development of the sake industry and to protect the interests of producers and consumers. Specifically, it prescribes measures concerning quality control of sake, adjustment of production volume, and price stability, and it provides a foundation for strengthening the competitiveness of the industry as a whole. It also plays a role in promoting domestic sake consumption and improving competitiveness in international markets.

Seme (責め) is one of the key tasks in the pressing stage (joso) of sake brewing. Specifically, after sake bags filled with moromi (fermentation mash) have been laid out in the press (sakabune), and once the first stage, known as oshibune (押し槽), is finished, the bags are stacked and pressed with additional pressure. The sake obtained in this step is also called seme. Because sake from seme is squeezed out under increased pressure, it tends to contain more off-flavors. It therefore has a distinctive taste and aroma, and its aroma and flavor are altered by factors such as 農酒 and miso, which differ from those of normally high-quality sake. The taste varies with the condition and fermentation progress of the moromi, but it is generally rich and heavy. Sake obtained from seme is sometimes used to accompany food.

Semebune refers to the process of pressing moromi (fermentation mash) to separate it into sake and sake lees (sake kasu). In the traditional method, the mash was packed into sake bags, which were lined up in a press called a fune (traditional press) and pressed. The bags are usually 5 to 9 liters in size and are stacked inside the fune. The first sake to emerge, white and cloudy, is called arabashiri. There is also a stage called mizubune (水槽), which relies on the natural flow of sake until a clearer sake is obtained. Once the fune is full, a kasa frame (カサ枠) is placed on top of the stacked bags to apply pressure, and further bags are added. After pressure has been applied for a certain time, the bags are refreshed through a step called fukuro-naoshi or fune-naoshi, and pressing is carried out again. This final pressing step is called semebune, and the sake pressed out in this step is called seme. Sake pressed between arabashiri and seme is called nakadare. In recent years it has become common to use automatic moromi pressing machines rather than manual work, but traditional methods are still respected.

Senmai (rice washing) is the step in sake brewing in which polished rice is washed. Its purpose is to remove the rice bran and other impurities that cling to the surface of the polished white rice. The water used for washing also works as water absorption for the rice, so the soaking time must be determined with the water absorption rate in mind. Rice can be washed with a washing machine, by a method that uses water transport, or by hand. Washing not only cleans the surface of the rice but also prepares it for the action of enzymes that are important during fermentation. This step is extremely important and has a major influence on the quality of the sake.

Shaoxing wine is a representative Chinese brewed alcoholic beverage, produced mainly in and around Shaoxing in Zhejiang Province. It is made chiefly from non-glutinous rice and fermented with cake-shaped koji (mochi-koji), which consists of a fermentation starter (jiuyao, 酒薬) and wheat koji. Shaoxing wine typically has a distinctive, rich aroma and a deep flavor, and its color ranges from amber to yellowish brown. Shaoxing wine aged without pasteurization is especially concentrated in flavor and pairs well with food, and it is widely loved. It is enjoyed not only in China but also in many food cultures around the world.

Shibori (搾り) refers to the step in sake production in which sake is separated from the moromi (fermentation mash). The main methods used are pressing in a vat (fune shibori) and bag hanging (fukuro tsuri). In vat pressing, sake bags filled with moromi are laid in a dedicated container called a fune (sake press vat), and pressure is applied from above to squeeze out the sake. This method yields sake rich in umami and aroma. The other method, bag hanging, involves hanging bags filled with moromi and collecting the sake that drips out naturally. Because gravity slowly separates the sake, this method produces sake with a smooth, refined taste. Automatic pressing machines are also used, and the machine known as the Yabuta type is particularly famous. It can press sake efficiently and evenly, and it plays an important role in modern sake brewing. Because the pressing step has a major influence on the quality of the sake, it can be considered a very important stage of sake brewing.

Shiboritate refers to freshly pressed sake, made from moromi (fermentation mash) that has only just finished brewing. It is pressed immediately after fermentation is complete, and is known for a rich rice umami and aroma. The term generally refers to sake that has just been shipped from the brewery. In the sake industry, all sake shipped within the brewing year in which it was made may also be called "shinshu" (new sake). Shiboritate is typically characterized by a fresh, lively flavor, and is welcomed by many sake drinkers as a special seasonal sake.

Shiboru (搾る, "to press") refers to the step in sake production in which the finished sake is separated from the moromi (fermentation mash; a mixture whose main components are rice, water, yeast, and other ingredients) once fermentation has ended. In this step, the moromi is wrapped in cloth or placed in a mesh and pressure is applied, separating the liquid sake from the solids, known as sake lees (kasu). The liquid obtained after pressing becomes the sake, which is then distributed as nihonshu. Because the pressing method affects flavor and aroma, the pressing technique is an important process that has a great influence on the quality of the sake.

Shiki Jozo (year-round brewing) refers to the practice of brewing sake throughout all four seasons. Most sake breweries traditionally brew in the cold winter months, but with shiki jozo, production takes place in every season, including midsummer. To maintain quality even in hot weather, breweries rely on air-conditioning systems and cooling equipment for the fermentation tanks to control temperatures strictly. As a result, a variety of sake with seasonal differences in flavor and aroma can be enjoyed, and the product range is broadened. In this way, shiki jozo contributes to the diversity and quality improvement of sake.

Shikisawa refers to the color and clarity of sake, and is one of the important factors in evaluating its quality. In general, young sake shows a pale yellow hue, which is mainly due to flavins, a component derived from the rice used as the raw material. As time passes, particularly during storage, melanoidins, brown-colored substances, increase, and aged sake (koshu) may take on a reddish tinge. For this reason, shikisawa also serves as a clue to the maturity and condition of a sake, and is an important reference for drinkers when choosing sake.

Inactivation (shikkatsu) refers to the loss of function in enzymes or enzyme proteins when their structure changes under the influence of heat, chemical substances, or similar factors. In sake production in particular, when inactivation occurs, the activity of the enzymes needed for fermentation declines, which can seriously affect the brewing process. For example, inactivation of saccharifying enzymes can hinder the conversion of rice starch into sugar, and fermentation may stall. For this reason, appropriate temperature control and careful handling of enzymes are extremely important.

Shikke koji (literally "damp koji") is a type of koji produced during the koji-making process that feels very soft and moist when gripped in the hand. This kind of koji contains a high level of moisture and generally tends to have weak enzymatic strength. The main causes are steamed rice that has become too soft, or insufficient release of moisture during koji-making. Shikke koji is also called tashitsu koji (high-moisture koji), and it can affect quality and fermentation. For this reason, proper control of the koji-making process is required.

Shikomi is a key step in the sake brewing process in which the raw materials (koji, steamed rice, and water) are combined to make the moto (also called shubo, the yeast starter) and the moromi (fermentation mash). First, steamed rice is added to "mizu-koji," a mixture of water and koji. The ingredients are then mixed and kept at a set temperature. This temperature control is extremely important because it strongly affects how fermentation progresses and determines the flavor and aroma of the sake. Shikomi is usually carried out in several stages, eventually forming the moromi, in which alcoholic fermentation proceeds.

Shikomi haigo (brewing formula) refers to the proportions and quantities of raw materials needed to make sake. The formula includes the amounts of polished rice, water, and alcohol to be used, and records each ingredient separately for every stage of brewing: the shubo (yeast starter), soe (first addition), naka (second addition), and tome (final addition). It also gives details of the total rice (the sum of koji rice and kake rice), the koji rice, the steamed rice (kake rice), and the brewing water (kumimizu, the water drawn for the mash), so that how the ingredients are combined can be seen at a glance. The brewing formula greatly influences the final quality of the sake, including its flavor, aroma, and alcohol content.

Shikomi mizu (brewing water) refers to the water used in sake brewing, particularly during the brewing (shikomi) process. Because this water has a major influence on the quality of the sake, a variety of conditions are considered when it is selected. In particular, it is important that it contain a moderate amount of the mineral components that yeast needs to grow, such as potassium and magnesium. Iron, manganese, and similar elements, which affect the color and flavor of the sake, should be absent as far as possible. Shikomi mizu is used together with steamed rice and koji, and is poured into the shubo (yeast starter) tank and the moromi (fermentation mash) tank. For this reason, it is an extremely important element that shapes the overall taste and aroma of sake.

Shikomi soumai (total polished rice per batch) refers to the total weight of polished rice used when preparing a single batch of moromi (fermentation mash). It is an important indicator of the raw materials used in brewing and is a factor that influences the flavor and aroma of the sake. For example, when a batch is prepared using the four-stage method (yodan-kake), the figure includes the weight of all the polished rice used throughout that process. There are also terms that specify the total weight of polished rice for particular parts of the moromi formula: the total rice for the shubo (yeast starter) is called "shubo soumai," the rice used in the first addition (soe) is called "soe soumai," and the rice used in the second addition (naka-zoe) and the final addition (tome-zoe) are called "naka soumai" and "tome soumai" respectively. By managing these rice totals, brewers can maintain the quality of their sake.

A shikomi tank (fermentation tank) is a tank used in the sake-making process, mainly for fermenting moromi (fermentation mash). These tanks are usually made of stainless steel or wood, and their shape and size vary with the type and scale of sake being produced. A shikomi tank plays an important role in mixing and fermenting the raw materials: rice, yeast, water, and koji. It must allow control of the moromi's temperature, oxygen supply, and fermentation environment. Because these factors shape the flavor and aroma of the sake, the selection and management of shikomi tanks are very important.

Shikomi yosui (仕込用水) is the water used in sake production together with steamed rice and koji. It is an essential element of sake brewing and has a significant influence on the taste, aroma, and quality of the sake. Because the quality and mineral composition of the water help define the character of a sake, each brewery (owner) selects its water by considering local water sources and their characteristics. Depending on the intended style, breweries use different types of water, such as water that gives a refreshing taste with a clean finish, or water rich in umami components.

Shikomigura is the specific place in the sake-making process where the moromi (fermentation mash) is fermented. It is also generally called a "shikomishitsu" (brewing room) or "hakkoshitsu" (fermentation room), and it is kept at a controlled temperature and humidity. In the shikomigura, the important process takes place in which the mash, starting from a mixture of rice, koji, yeast, and water, ferments and produces alcohol. During fermentation, the koji mold and yeast work actively and create the aroma and flavor, so the environment of the shikomigura is said to have a significant influence on the quality of the sake.

Shimai shigoto is one of the key steps in koji making, carried out about 6 to 7 hours after the end of naka shigoto (the preceding step). In this step, the steamed rice is stirred to even out its temperature and so adjust the temperature of the koji, and, where needed, it is spread out and shaped into ridged furrows to adjust its moisture content. This has a positive effect on the quality of the koji and the progress of fermentation, and lays the foundation for better flavor and aroma in the finished sake.

Shimonada Mego (下灘目郷) was a sake-producing district that no longer exists as such. It was known in particular during the Meiwa era (1764–1772) as part of the Nadame Sango. The district lay on the western side of what is now Nada Gogo (the Five Districts of Nada) and played an important role in the region's sake brewing. Over time, however, brewing in the area changed, and the names of the individual districts have since been lost. The Nadame Sango, including Shimonada Mego, is recorded as part of Japan's historical sake culture, and the area influenced the brewing techniques and flavors of its time.

The Shin MG staining method (Shin MG senshokuho) is a technique for evaluating the polishing condition of the rice used as the raw material for sake. In this method, rice is stained with a Shin MG staining solution, and the quality of the polishing and the skill with which it was carried out are assessed. With this method, changes appear in the appearance and internal structure of the rice grains, and these can be used to visually evaluate the rice variety and the degree of polishing. As a result, it allows more detailed quality control of rice in sake brewing.

Shinguru kobo ("single" yeast) refers to specific yeast strains used in sake brewing. In general, it means the yeasts distributed by the Brewing Society of Japan (日本醸造協会, Nihon Jozo Kyokai) that are identified by a single-digit number, Kyokai No. 1 through No. 9. Among these, the Kyokai No. 6, No. 7, and No. 9 yeasts are commonly used to brew Ginjo sake and are known for bringing out a fruity aroma called ginjo-ka (the characteristic aroma of Ginjo sake). Using a single-digit yeast makes fermentation easier to control in sake brewing, allowing brewers to make sake that makes the most of the yeast's characteristics.

Shinimai (死米, also given as "shigome") is a term describing rice quality. It refers to rice grains whose starch granules are incomplete compared with normal grains and have become powdery. Such rice is thin and lacks luster, and it falls short in both eating quality and fermentation capacity, so it is not suited to sake brewing. If shinimai is mixed in, it adversely affects the fermentation process and lowers the quality of the finished sake, so breweries take care not to use this kind of rice.

Shinkudo (vacuum level) is an index of the pressure inside a bottle of sake, used to measure the degree of reduced pressure within the bottle. It is measured with a vacuum gauge and is an important indicator when judging bottle quality, the tightness of the crown cap seal, and whether the bottle has been capped properly. In general, for a 1.8-liter bottle, a vacuum level in the range of 40 to 60 is considered good. Because a proper vacuum level contributes greatly to how well the sake is stored and how well its quality is maintained, it is an important factor for producers.

Shinpaku (also read kokoro shiro) is the white, opaque area at the center of a rice grain. Its defining feature is that the starch granules inside are coarse and the structure is soft. For this reason, rice with shinpaku is well suited to making high-quality koji. Koji mold penetrates easily into the interior of shinpaku rice, and as a result saccharification progresses more readily during fermentation. The presence of shinpaku also makes it possible to adjust how well the steamed rice dissolves in the moromi (fermentation mash), which contributes to better sake quality. Shinpaku is generally found more often in large-grained sake rice (shuzo kotekimai). It absorbs water readily and is valued as a welcome trait in sake brewing. For this reason, it is regarded as an important factor influencing the quality of sake.

Shinseki (soaking) is an important step in sake brewing in which washed raw rice is soaked in water before it is steamed. In this process, the bran clinging to the surface of the polished rice is rinsed away, and the rice absorbs the amount of water it needs. The soaking time varies depending on the rice variety, the characteristics of each year's crop, the composition and hardness of the rice, and the degree of polishing. In general, it ranges from a few minutes to several hours, until the rice reaches an ideal moisture content. The rice is then drained in preparation for steaming the next day. Because shinseki directly affects the flavor and quality of the sake, it is an extremely important task.

Shinshu (new sake) refers to sake that is brewed and shipped within the same brewing year, which runs from July 1 to June 30 of the following year. In general, the term describes freshly made sake, and it includes sake brewed with new rice harvested that same year. As a result, shinshu is characterized by a fresh taste and aroma. Shinshu that reaches the market in winter, from around December to February, has not yet matured, so it offers a distinctive aroma known as "shinshu-ka" (新酒香, "new sake aroma"). In the sake industry, everything shipped within the brewing year (BY) is classified as shinshu. Sake brewing begins around the end of autumn, and shinshu is loved by many people for the fresh flavors of sake that has only just been made.

Shinshuka (also called Shinshubana) refers to the aroma characteristic of shinshu, or new sake, which is sake from the newest brewing year. This aroma arises mainly during the fermentation of rice and koji, and is typically fruity and showy. Warming the sake (kan) often brings out the aroma further, making it seem stronger. Shinshuka gives drinkers a sense of freshness and adds to the enjoyment of the sake's flavor.

Shiroboke refers to the phenomenon in which sake loses clarity during storage and turns cloudy white. It is caused mainly by proteins, formed from koji enzymes (especially saccharifying enzymes) that were denatured by pasteurization, coagulating and settling in the sake. Shiroboke appears in sake after pasteurization and is commonly seen, to varying degrees, in many sakes. It resembles the cloudiness caused by hiochi bacteria (spoilage bacteria), but with shiroboke the cloudiness disappears when the sake is warmed and returns when it is cooled. For this reason, although the cloudiness is visually conspicuous, shiroboke is not considered a particular defect, and some drinkers regard it as part of the character of sake.

Shironuka (白糠, literally "white bran") is a type of rice bran produced when brown rice is polished during sake production. Specifically, it refers to bran produced when the rice polishing ratio (the percentage of the grain remaining after polishing) is around 75%. Among the other classifications of bran, bran produced at a rice polishing ratio of less than 90% is called akanuka (赤糠, red bran), less than 85% is called chunuka (中糠, middle bran), and less than 75% is called tokujonuka (特上糠, special bran) or tokushironuka (特白糠, special white bran). Shironuka is the part that contains the outer layer and germ of the rice. Because their presence allows the flavor and nutrients of the rice to influence the sake, it plays an important role in the quality and taste of sake.

Shironuka Yodan is one of the special mash-preparation methods used in brewing ginjo sake. In this technique, white sugar derived from polished rice is steamed and simmered, then added to the moromi (fermentation mash). The process is carried out in four stages, and controlling the temperature and timing at each stage is important. The sugars obtained through Shironuka Yodan help the yeast ferment and can give the sake a richer aroma and a deeper flavor. The technique is valued as a traditional method for making especially high-quality sake.

Shirozake (白酒, given the reading "hakushu" in the source text) is a traditional Japanese alcoholic drink made mainly from rice. Steamed rice and rice koji are combined with shochu and left to mature for about one month, after which the moromi (fermentation mash) is ground. As a result, shirozake is characterized by a sweet, aromatic flavor. It is especially popular at Hinamatsuri (the Doll Festival), when it is commonly drunk to pray for children's health during this seasonal festival (sekku). Shirozake is colorless and transparent, and because its alcohol content is relatively high, care is needed when drinking it.

Shitanomi (下呑) refers to one of the openings near the bottom of a tank used to store sake or other alcoholic beverages, through which liquid is taken out or put in. Tanks are usually fitted with upper and lower tap holes (nomiana, 呑穴), and the shitanomi is the lower one. During sake production, the sake in the tank can be drawn out through the shitanomi. This is important for providing clear sake that does not contain the sediment (ori, or lees) in the tank. Conversely, the upper tap hole is called agenomi (上呑) and is used to draw off the liquid from the upper layer inside the tank. In this way, the shitanomi plays an important role in the quality control of sake and in providing clear sake.

Shizuku-zake (雫酒) is a method used in sake production, particularly when making Ginjo and Daiginjo sake. In this method, the moromi (fermentation mash) is placed in bags and hung, and the sake is left to drip out under the force of gravity alone. The liquid that first emerges as it drips from the bags is called shizuku-zake. Because this sake is considered richer and more aromatic, it is regarded as especially rare and valuable. Shizuku-zake takes considerable time and effort to make, so it is produced only in limited quantities, and its flavor is highly refined.

Shochu is a traditional Japanese distilled spirit, classified mainly into two categories. Korui shochu (Type A) is made with a continuous still, has an alcohol content of less than 36 percent, and is generally called "white liquor." Otsurui shochu (Type B) is made with a pot still, has an alcohol content of 45 percent or less, and is regarded as honkaku shochu ("authentic" shochu). Because shochu differs from other distilled spirits such as whisky and brandy, it is classified as a separate category under Japanese law. Shochu also comes in many varieties. In the case of otsurui shochu, a wide range of products exists depending on the main ingredient. Examples include kome (rice) shochu made mainly from rice, imo (sweet potato) shochu made from sweet potatoes, mugi (barley) shochu made from barley, and soba (buckwheat) shochu made from buckwheat. Furthermore, for shochu with an alcohol content of less than 26 percent, white sugar, tartaric acid, and citric acid may be added, provided the extract content remains below 2 degrees. Storage in oak barrels or other wooden containers is also permitted for less than one year in total. This makes it possible to influence the flavor and aroma in different ways. With this diversity, shochu is a uniquely Japanese spirit enjoyed by many people.

Shokuchushu (食中酒) refers to sake chosen to be enjoyed alongside a meal. It enhances the flavors of the food, and the aroma and taste of the sake and the dish complement one another. For example, sake with a refreshing character often pairs well with fish dishes, while rich, full-bodied junshu (醇酒) is sometimes preferred with meat dishes. The appeal of shokuchushu lies in discovering new flavors through the combination of sake and food, or what is known as a "mariage." In the case of sake, light and crisp sōshu (爽酒), rounder and fuller-bodied junshu, and kunshu (薫酒), which has a distinctive aroma, are all suitable choices as shokuchushu. In this way, shokuchushu plays an important role in enjoying a meal.

Shokugoshu refers to sake enjoyed after a meal. It is often served with dessert or a light snack, and a good balance of flavor and aroma is important. Among Western alcoholic drinks, dessert wine and brandy are commonly used for this purpose. In the case of sake, aged sake (koshu) and kijoshu (a sake brewed with sake in place of some of the water) are popular choices as after-dinner drinks. These sakes have sweetness and richness that make the time after a meal more enjoyable. They are therefore a fitting choice for relaxing after dinner.

Shokuzenshu (aperitif) refers to a drink taken before a meal, enjoyed mainly to stimulate the appetite. Aperitifs are often chosen for their high aroma and light, refreshing mouthfeel, and Western drinks such as sparkling wine and sherry are the typical examples. Among sake, aromatic kunshu-style sake (fragrant, aroma-focused sake) and refreshing soshu-style sake (light, crisp sake) are sometimes favored as aperitifs. An aperitif plays an important role both as a glass to enjoy the lingering atmosphere of the meal and as a choice made with food pairing in mind.

Short-time soaking (tanjikan shinseki) is a technique in sake brewing that shortens the time rice is allowed to absorb water. It is especially important in the production of Ginjo sake. By preventing polished rice from absorbing too much water, it allows the flavor and aroma of the rice to be brought out to the fullest. With a short soak, the surface of each grain takes in moisture while the starch inside is kept from becoming overly saturated, which helps produce a good aroma during fermentation. This method is an essential step in creating sake with a delicate, elegant flavor.

Shubo (also called moto) is a cultured starter of yeast that plays a particularly important role in sake brewing, forming the foundation for the fermentation of the moromi (fermentation mash). It is made by mixing steamed rice, rice koji, and water, then adding a superior sake yeast and cultivating it. This process is called moto-zukuri or shubo-zukuri (making the yeast starter). There are several types of shubo, including kimoto, sokujo, and yamahai, each of which cultivates the yeast by a different method. In kimoto, naturally occurring lactic acid bacteria are used to suppress the growth of unwanted microbes while the yeast is cultured over a long period. In sokujo, by contrast, lactic acid is added in advance so that the shubo can be prepared in a shorter time. Shubo is the source of ethyl alcohol production in sake brewing, and its quality and characteristics greatly influence the flavor and aroma of the finished sake. The choice of shubo and the way it is made are therefore essential factors in successful sake brewing.

Shubo buai (yeast starter ratio) is an indicator of how much of the total rice used in making a sake is used to prepare the shubo (yeast starter). Specifically, it is calculated by dividing the weight of rice used for the shubo by the total rice weight up to the final addition (tome), meaning the combined weight of all rice used in the brewing, not just the shubo, and then multiplying the result by 100. The higher the proportion of shubo, the more likely the sake is to be a high-quality type such as Ginjo or Daiginjo, with rich aroma and flavor. Shubo buai is regarded as one of the important indicators for evaluating the quality of sake.

Shubo koji (酒母麹) is the koji used in making shubo (yeast starter). Shubo is the liquid base used in the early stage of sake fermentation, in which yeast and koji are combined so that the yeast becomes active. The koji used for shubo is made by steaming rice and adding koji mold, and it serves to promote saccharification. When shubo koji is properly prepared, good-quality yeast is activated, which is an important factor in producing a flavorful sake in the moromi (fermentation mash) that follows.

Shubo no karashi (resting of the yeast starter) refers to the state in which the shubo (yeast starter) is left for a certain period in sake production, between the time it is divided out (motowake, also called maru-cooling, 丸冷まし) and the time it is used. The purpose of this resting period is to stabilize the quality of the shubo. For sokujo shubo (quick-method yeast starter), about 5 to 7 days is generally considered appropriate. During this period, the shubo is carefully temperature-controlled to bring it to its best condition, and as microbial activity settles, it becomes ready for the next stage, the main mash preparation. In sake brewing, there are also related steps such as the "resting of polished rice" (白米の枯らし) when using polished white rice, and "dekarashi" (出枯らし), the resting after the koji is taken out (出麹). Each of these helps even out the distribution of moisture in the rice and bring it to a condition suited to brewing. In this way, the resting step is an important stage that bears directly on the flavor and quality of sake, and it must be carried out with care.

Shubo shoryaku shikomi is a method of brewing sake using cultured yeast in place of the usual shubo (yeast starter). Yeast in liquid, paste, solid, or dry form is commonly used. This approach saves the effort of preparing a shubo and makes it possible to achieve stable fermentation in a shorter period. By taking advantage of the characteristics of the yeast, brewers can also produce sake with a variety of flavors and aromas. For these reasons, it is widely adopted as an efficient and versatile brewing method, particularly in commercial sake production.

Shubo yodan is one of the techniques used in sake brewing. It refers to a method in which the shubo (yeast starter) is added in four portions toward the end of the fermentation of the moromi (fermentation mash). The method aims to make the fullest use of the yeast power in the shubo and to produce sake with a rich, full-bodied and deep flavor. Shubo is made from yeast, rice and water, and plays an important role in promoting fermentation. Today the technique is not very common, but some breweries still use it as a traditional method. Because brewing with shubo yodan gives each product its own distinctive flavor, it is regarded as an appealing approach for enthusiasts seeking particularly individual sake.

Shuki are the vessels and containers used to serve and drink sake, and they come in a wide variety of shapes and materials. Typical drinking vessels include the choko (small cup), guinomi (larger cup), sakazuki (shallow cup), and glasses. Tokkuri (narrow-necked flask), choshi (serving flask), and katakuchi (bowl with a single spout) are containers used for pouring sake. The choice and use of shuki is often adapted to the type of sake and the occasion on which it is enjoyed, and their individual character and beauty further deepen the enjoyment of sake.

Shurui (alcoholic beverages) is a general term for drinks that contain alcohol, and is generally defined under Japan's Liquor Tax Act. Specifically, any beverage with an alcohol content of 1 percent or higher (1度以上) falls into this category. In Japan, many types of alcoholic beverages exist, including sake (seishu), beer, wine, and shochu, each with characteristics that differ according to its production method and raw materials. Alcoholic beverages are also deeply rooted in culture and region, and are enjoyed on a wide variety of occasions.

The Shuruigyo Kumiai Ho (Liquor Industry Association Act) is the abbreviated name of the "Act on Securing of Liquor Tax and Preservation of Liquor Business Associations" (酒税の保全及び酒類業組合等に関する法律). Its purpose is to safeguard liquor tax revenue and keep the alcoholic beverage industry stable. By ensuring proper collection of liquor tax and stable transactions, the act supports the sound development of the industry as a whole. The act also serves as the basis for the standards governing how sake is made and how it is labeled for quality, so that consumers can enjoy Japanese sake with confidence. The Shuruigyo Kumiai Ho is an important law for both businesses that handle alcoholic beverages and consumers.

The shuseido fuhyo (alcohol hydrometer) is an instrument used to measure the alcohol content of sake. By measuring the specific gravity of a liquid, it allows the alcohol percentage to be calculated. Commonly known as an "alcohol meter," it is used mainly at sake brewing sites and during tastings. Because it can determine alcohol concentration from changes in the density of the liquid, it is an indispensable tool for accurate quality control. It also plays an important role in understanding the quality and characteristics of sake.

Shuzo yosui (brewing water) refers to all the water used in the sake-making process. It includes the water used for fermentation and brewing, as well as the water used at the bottling stage. Because the quality and mineral content of the water have a significant effect on the taste and aroma of sake, different regions may choose different water sources. In general, soft water is considered better suited to sake production than hard water. For this reason, good-quality brewing water is regarded as a very important element of sake making.

SI medium (SI baichi) is a simple culture medium that plays an important role in sake brewing. It is used mainly to detect whether sake has been contaminated by hiochi-kin (火落菌), the spoilage bacteria that cause sake to deteriorate. The medium contains ingredients that promote the growth of specific microorganisms, and the presence of hiochi-kin is confirmed by observing how microorganisms introduced from the sake react in it. By using SI medium, brewers can carry out quality control of their sake, which allows problems to be detected early and countermeasures to be taken.

Term: Significance level (risk rate) Explanation: The significance level (危険率, kikenritsu) is the probability of wrongly rejecting a scientific hypothesis when that hypothesis is in fact true. It is an important indicator when evaluating the results of statistical analyses or experiments, and is used especially in the context of hypothesis testing in medicine and psychology. A high significance level means a higher risk that a hypothesis will be rejected even though it is true, which affects the reliability of research results.

Sodatemoto is a type of shubo (yeast starter) used in the sake brewing process, and refers in particular to kimoto-style starters. Kimoto is prepared in a natural state using rice, rice koji, water, and yeast. Because it is made by a traditional method, it has a distinctive flavor in which the yeast works vigorously. In this method, the action of lactic acid bacteria is important: it produces ammonia and conditions the environment of the whole starter, allowing the yeast to ferment under more suitable conditions. Sake made with sodatemoto is characterized by depth of body (koku), umami, and a rich flavor.

Soe (添) refers to an additional charge of ingredients in the sake brewing process, made after the koji and yeast have first been added. This step serves to raise yeast activity and promote fermentation. Specifically, after the ingredients needed for the initial charge (hatsuzoe, 初添) have been added, further ingredients are added to support fermentation, with the aim of improving and stabilizing the quality of the sake. The soe charge (soe-jikomi, 添仕込み) is an especially important step for bringing out the umami and the depth of aroma in sake. The water and rice used at this stage, as well as the fermentation temperature, have a major influence on the final flavor and aroma.

Soe koji is the koji used in the first addition (初添, also called 添仕込み) when preparing the moromi (fermentation mash). Koji plays an important role in sake brewing: it breaks down the starch in rice into sugar and supports the process by which yeast then converts that sugar into alcohol. Soe koji is used at the first stage of the mash preparation and helps promote fermentation of the moromi. Other koji are used in later steps, namely naka koji and tome koji, each supporting fermentation of the moromi at a different point. Because the way these koji are used changes the quality and flavor of the sake considerably, sake breweries pay close attention to how they are applied.

Soejikomi is the first stage of sandan jikomi, the three-stage brewing process. In this step, the yeast starter (shubo), koji, and brewing water are put into the brewing tank first and left to settle for one to two hours. Steamed rice is then added in a following step known as hatsuzoe (初添え). Soejikomi is an important step for promoting fermentation and has a significant influence on the flavor and quality of the sake. Through this stage, the sweetness and umami of the rice are drawn out, and the final blend of the sake begins to take shape.

Soeoke is a dedicated vessel used for soe-shikomi in sake production. Soe-shikomi is the step in which new rice and water are added to fermenting moromi (fermentation mash) to promote further fermentation. The soeoke plays an important role in mixing these ingredients efficiently and adjusting the state of fermentation. Soeoke typically differ in capacity and shape, and they are designed to be easy to handle. Cleanliness and durability are also required, so materials suited to sake brewing are used.

Soft water (nansui) is water with a low content of metal ions such as calcium and magnesium. Under the World Health Organization (WHO) standard, water with a calcium concentration of 60 ppm or less is generally considered soft. Because it contains fewer of these minerals than hard water, soft water has a gentle mouthfeel and is easy to drink. In sake brewing, soft water is often preferred. It supports the activity of the yeast and helps flavor components to be drawn out more easily during the brewing process. For example, Raiden-sama no Shimizu, the water used by Hakkai Jozo, is an ultra-soft water with a hardness of about 2, and this gentle water is regarded as a factor in creating the delicate character of its sake.

Sohaze (総破精) is a type of koji used in sake brewing. It describes koji in which the koji mold has penetrated thoroughly from the entire surface of the rice grain into its interior. Koji in this state has very high saccharifying and proteolytic power, which leads to a rich, full-bodied sake with depth of flavor. It is often used especially for foundational parts of the process, such as shubo (yeast starter) and moto, where it plays an important role in enriching the flavor of the sake. Sohaze koji is, in a sense, what supports the foundation of sake brewing, and it is an indispensable element in raising the quality of the sake.

Sokujo shubo (快速 yeast starter) is a type of shubo (yeast starter) that plays an important role in the sake brewing process. Its main characteristic is that lactic acid is added to water and koji, and cultured yeast is then added, so that saccharification and fermentation proceed at the same time. Because fermentation advances in a shorter period than with other types of shubo, the standard time from preparation until the starter reaches the swelling stage (fukure) is said to be about 7 days. Sokujo shubo is generally used mainly when a brewery wants to make sake quickly, and because fermentation is easy to manage. This makes it possible to produce sake that is ready to drink relatively soon.

Sokujo-kei shubo (quick-fermentation yeast starter) is a type of shubo (yeast starter, also called moto) made by adding brewing lactic acid and cultured pure yeast at the early stage of the starter-making process. Because this method is safe and allows the starter to be prepared in a short time, it makes efficient brewing possible. Sokujo-kei shubo was developed in 1910 at Japan's National Brewing Research Institute and subsequently became widespread. Unlike kimoto-style shubo, which relies on lactic acid bacteria that multiply naturally within the starter, sokujo-kei shubo has lactic acid added from the start, so lactic acid is available more quickly. As a result, the sake produced is often characterized by a light, tanrei (crisp and delicate) style. There are several types of sokujo-kei shubo, including ordinary sokujo shubo, high-temperature saccharification shubo, dilute shubo, and Ultra Seven shubo. Through these techniques, distinctive sake is produced at sake breweries across the country.

Sokujo-moto (also read sokujomoto) is a modern sake brewing method used mainly to make light, crisp (tanrei) sake. It was developed in 1910 at Japan's National Brewing Research Institute, and today it is used to prepare about 90% of all shubo (yeast starter). In sokujo-moto, brewers add lactic acid made for brewing use to prepare a good environment for the yeast to grow. Because the method does not depend on the natural activity of lactic acid bacteria, it is not affected by the by-products of those bacteria. As a result, sake made with sokujo-moto is characterized by a clear, clean, light profile. The method made it possible to produce sake of more stable quality in a shorter time.

Solid yeast (kokei koubo) refers to purely cultured yeast that has been dehydrated by various methods into a solid form. Specifically, water is removed by means such as centrifugation, pressing, and drying, and the yeast is processed into a powder or pellets. Solid yeast is easy to store and can be used over a long period while retaining its activity. By contrast, yeast kept in the state in which it was grown in a liquid culture medium is called liquid yeast; because it contains water, it is handled and stored differently. Solid yeast plays an important role in sake brewing, where it contributes to promoting fermentation and shaping the aroma profile.

A solute is a substance that is uniformly dissolved in a liquid. In the sake-making process, components contained in the rice and water are important elements that shape the flavor and aroma of the sake. Solutes include, for example, alcohol, amino acids, organic acids, and sugars, and these bring out the characteristics of the sake. The substance that dissolves the solute in the liquid is called the solvent, which is usually water. In this way, the interaction between solutes and solvent creates the taste and appeal of sake.

A solution is a mixture formed when a substance (the solute) dissolves uniformly in a liquid (the solvent). The solute dissolves and becomes dispersed throughout the solution. In general, a solution is made when a solid, such as sugar or salt, dissolves in a liquid such as water. The ratio of solute to solvent changes the properties and concentration of the solution, which can lead to a variety of uses and flavors. The concept of a solution is also involved in the ratio of rice to water when making sake.

A solvent is the liquid that dissolves a substance (the solute) so that it becomes evenly dispersed within the liquid. Solvents are essential for forming a solution, and how a solute dissolves in a solvent can greatly change the characteristics and properties of the resulting solution. In sake brewing, water is the main solvent. It dissolves the components derived from rice and yeast, and in doing so helps bring out the alcohol, aroma, and flavor.

Somai (総米) refers to the total weight of polished white rice used when preparing the moromi (fermentation mash) of sake. It is also commonly called "shikomi somai" (仕込総米). When the brewing is done in four stages (yondan-kake), the weight of rice is counted according to each stage. For example, the total weight of rice used in the first stage is called "shubo somai" (酒母総米, shubo being the yeast starter), the second stage is "soe somai" (添総米), the third stage is "naka somai" (仲総米), and the rice used in the final stage is called "tome somai" (留総米). In four-stage brewing, the name "sandan somai" (三段総米) is also used, referring to the total weight of rice up to tomezoe (留添). Somai is thus an important figure in the sake-making process, and because it directly affects the taste and quality of the sake, accurate weighing is required.

Soshu (爽酒) is a type of sake with a light, smooth drinking character. Its aroma is generally subdued, and it offers a crisp, clean, tanrei (light and delicate) taste. Because of its lightness, soshu is a style enjoyed by many people, and it pairs well with food, making it suitable for everyday occasions. This style of sake is often preferred during the hot summer months and on occasions when a refreshing, easy-drinking sake is wanted.

Sparkling sake (happo-sei seishu, 発泡性清酒), also called "sparkling nihonshu," is a type of Japanese sake that has gained popularity in recent years. It acquires its effervescence through a secondary fermentation in the bottle, which produces carbon dioxide. Under Japan's Liquor Tax Act, it is classed as a brewed alcoholic beverage, and its product category is sake (seishu). Some sparkling sake has a high alcohol content and requires care when the bottle is opened, while others have a low alcohol content and are finished lightly cloudy (usunigori) and sweet. There are also versions made by adding carbon dioxide gas to give the sake its fizz, so a variety of styles exist. However, newly pressed namazake (unpasteurized sake) that becomes slightly sparkling naturally during production is not included in this category. This newer style of sake resembles Champagne in both its mouthfeel and appearance. It can be enjoyed on special occasions as well as at casual gatherings, and it is well loved by many people.

The Special A district of Hyogo Prefecture refers to the areas that produce especially outstanding Yamada Nishiki, one of the sake rice varieties used as a raw material for sake. The Special A designation is given to districts that meet strict standards for rice polishing and cultivation. Yamada Nishiki has long stalks and is prone to lodging (falling over), so growing it requires advanced skill. It is also a late-maturing variety, so it needs an environment that is less affected by climate and natural disasters. Ideal districts have suitable site conditions, particularly a large temperature difference between day and night and clay-rich soil. Specifically, Yokawa-cho in Miki City, the former Tojo Town in Kato City, and the former Yashiro Town in Kato City are designated as Special A districts, and the Yamada Nishiki grown there contributes to the production of high-quality sake.

Specific duty (juryozei) is a type of tax levied on alcoholic beverages, calculated on the quantity shipped out of a brewery or, in the case of imported alcohol, the quantity imported. This tax system applies to a wide range of alcoholic beverages, including sake, and is an important element in the production and distribution of alcohol. Together with consumption tax and other taxes, specific duty affects the price of alcoholic beverages, making it a significant concept for both the industry and consumers.

Specific gravity is an index of the density of a substance, and it is especially important for understanding the properties of liquids and solids. In sake, specific gravity is used to measure the components and alcohol content of the sake. Specifically, it is the value obtained by comparing the weight of sake at a given temperature with the weight of an equal volume of water, and a higher specific gravity indicates a greater content of sugar and alcohol. Measuring the specific gravity of sake makes it possible to follow the progress of fermentation and of the brewing process (shikomi, the stages of mash preparation), so it is a very important factor in sake making.

Specific heat is an indicator of the amount of heat required to raise the temperature of 1 kg of a given substance by 1°C, and it plays an important role in understanding the thermal properties of a material. In sake, specific heat is one of the factors that influence temperature control and the fermentation process. For example, a substance with a high specific heat requires a large amount of heat to change its temperature, so its temperature tends to fluctuate less. By making use of this property, brewers can keep temperatures stable during the sake brewing process, which contributes to better quality.

Spirits (supirittsu rui) is a category of alcoholic beverages defined under Japan's Liquor Tax Act. It covers beverages that remain after excluding specific categories such as sake (seishu), shochu, and whisky-type spirits. Specifically, these are alcoholic beverages with an extract content of less than 2 degrees, classified mainly as high-alcohol beverages produced by distillation. Spirits are usually made from a variety of raw materials and have distinctive flavors and aromas, so they are enjoyed in many settings, such as in cocktails and side-by-side tastings. Depending on quality and production method, the category is broadly divided into alcohol for use as a raw material (genryoyo arukoru) and spirits. As a result, different product groups exist, each with its own style and occasions for drinking.

SS is an abbreviation for Suspended Solids, and refers to the amount of solid matter floating or suspended in water. This indicator shows the presence of fine solid particles in water or other liquids, and is used together with BOD (biochemical oxygen demand) and COD (chemical oxygen demand) to evaluate the degree of water pollution. In the sake-making process, SS values are generally high in the wastewater from washing sake rice. This is because impurities and debris adhering to the surface of the rice are washed off, and the residue remains suspended in the water. Managing SS is one of the important factors in brewing clear sake.

Starch (denpun) is a type of high-molecular-weight compound that plants produce through photosynthesis, made up mainly of many glucose molecules bonded together. Starch consists of two components, amylose and amylopectin, which have a linear structure and a branched structure, respectively. In the sake brewing process, the starch in rice is broken down into glucose by the action of saccharifying enzymes, and this glucose becomes an important basis for fermentation. The processes of starch breakdown and fermentation are key to creating the flavor and aroma of sake.

Steam sterilization is a method of killing microorganisms using heated steam. In sake brewing, it is an important process for maintaining a clean environment, particularly when working with koji mold and yeast. High-temperature steam effectively eliminates microorganisms inside containers, helping to preserve flavor and quality throughout fermentation and brewing. This technique is used not only in sake making but also widely in food processing and the medical field.

Steamed rice water absorption rate (mushimai kyusuiritsu) is an indicator in sake production that shows the proportion of moisture polished rice absorbs when it is steamed. It is calculated by subtracting the weight of the polished rice used from the weight of the steamed rice, dividing the result by the weight of the polished rice, and multiplying by 100. The rate reflects how the rice has been steamed and how readily it absorbs water, and it is an important factor affecting the flavor and quality of the sake. Accurate measurement helps optimize the production process and improve the quality of the final product.

Steaming (fukashi) is the step in sake brewing in which sake rice is heat-treated. A steamer called a koshiki is used to pass steam through the rice and soften it. Steaming gelatinizes the starch in the rice, making it easier for yeast to use the sugars. Because this important step forms the foundation of a sake's flavor and aroma, it is an indispensable part of sake brewing.

Storage period (chozo nensu) refers to the length of time from when sake is placed in a storage container until it is shipped. This period is based on the Standards for Labeling of Manufacturing Methods and Quality (製法品質表示基準), and is calculated from the day after storage begins to the day storage ends. Where the storage period is less than one year, the fractional part is discarded when the number of years is displayed. In general, sake with a longer storage period is said to have a mellower character and a deeper flavor. Because the ideal time to drink it and its characteristics also differ, the storage period serves as an important guide when buying or enjoying sake.

Suberi koji (スベリ麹, literally "slippery koji") is a condition in which specific microorganisms, mainly Bacillus subtilis (枯草菌), grow abnormally on the surface of the koji. As a result, the surface becomes smooth or takes on a sticky texture. The koji may also clump together like dumplings when touched, giving it a distinctive look and feel. Suberi koji often results from insufficient growth of the koji mold or an unsuitable fermentation environment, which causes quality problems, so it is considered difficult to brew good-quality sake from koji in this state. It is also called "nebari koji" (粘り麹, sticky koji) or "nururi koji" (ヌルリ麹, slimy koji), and it is regarded as a condition to be avoided in sake brewing. Because such koji negatively affects the flavor and aroma of the sake, proper management is required.

A substrate is the substance on which an enzyme acts. An enzyme binds to its substrate and promotes a chemical reaction, converting the substrate into a different substance. In sake brewing, for example, the enzyme α-amylase breaks down starch to produce sugars. These sugars are later fermented by yeast and become important components that give sake its alcohol and flavor. In this way, substrates are essential to the sake brewing process through enzymatic reactions.

Substrate specificity refers to the fact that a particular enzyme can act on only a limited range of substrates (the substances that undergo a chemical reaction). For example, alpha-amylase, an enzyme that breaks down starch, acts only on starch molecules with specific bonds and does not react with other substrates, such as proteins. This property is very important because it allows an enzyme to recognize substrates with a particular chemical structure and carry out the reaction effectively. Thanks to substrate specificity, biochemical reactions are carried out efficiently and accurately, and it plays a role in supporting the metabolic processes of living organisms.

Succinic acid is one of the organic acids that play an important role in sake, and along with lactic acid it is among the most abundant components. It has a distinctive umami character and is a factor that gives sake depth of flavor. Succinic acid is produced during fermentation and is an important component that enhances the fruity, complex aroma and taste of sake. Sodium succinate is also known as the umami component of shellfish broth and is used to enhance the flavor of dishes. The presence of succinic acid allows sake to have an even richer taste.

Sugars (toui) are an important component in the sake brewing process. They are found mainly in the moromi (fermentation mash) and are produced during fermentation. The sugars in refined sake are mostly glucose, along with small amounts of oligosaccharides such as maltose, isomaltose, panose, and isomaltotriose. Sugars contribute to the sweetness and richness (koku) of sake and are also used to adjust its flavor. In the production of zojoshu (sake with added brewing alcohol and other additives), starch syrup or glucose may be added to balance the taste. This makes the sake easier to drink and improves its flavor, resulting in a sake with characteristics that appeal to consumers.

Sugidama (also read sugitama) is a decorative ornament hung from the eaves of a sake brewery to announce that new sake has been made. It is made by bundling cedar leaves and shaping them into a sphere, usually about 40 cm in diameter. The sugidama is also called sakabayashi (酒林), and has long been used as a symbol of sake brewing. It carries the meaning of a wish for the completion of the new sake and for the brewery's prosperity, and it also conveys a sense of the season. The fresh aroma of cedar drifts from it, adding to the atmosphere of the sake brewery.

Sujiawa (筋泡) refers to a specific stage in the fermentation of sake moromi (fermentation mash). Two to three days after the final addition of ingredients (tome-jikomi), thin streaks of foam appear on the surface of the moromi. These are called sujiawa. This stage marks the start of fermentation and is also evidence that ordinary yeast is at work. After sujiawa appear, the foam changes as fermentation progresses. The first foam to appear forms thin, slightly uneven lines. After a few more days, white, light foam spreads across the surface; this is called mizuawa (水泡, water foam). The foam then gradually builds up, becoming iwaawa (岩泡, rock foam), in which it takes on a rock-like shape, and then takaawa (高泡, high foam), in which it rises into a tall mound. Eventually the foam settles, leaving bubbles like soap bubbles; this stage is called tamaawa (玉泡, bubble foam). Once the tamaawa disappear and the surface of the moromi is exposed, this state is called ji (地). The ji stage has several variations: bozu (坊主), where nothing floats on the surface; chirimen awa (チリメン泡, usukawa), where a thin skin can be seen; and atsubuta (厚蓋), where grains of rice float on the surface. Sujiawa is thus an important indicator for understanding the fermentation state of the moromi and reflects the subtle changes that take place during sake production.

Sumishuu (炭臭), or charcoal odor, is an off-odor transferred to sake from the activated charcoal used for filtration during brewing. It becomes especially noticeable when the activated charcoal has not been sufficiently refined, has been stored poorly, or has been used in too large an amount. Because charcoal odor upsets the balance of a sake's aroma, it is regarded as an off-odor to be avoided as far as possible. For this reason, selecting and managing the charcoal is very important in sake brewing.

Suppon shikomi is one of the techniques used when preparing sake moromi (fermentation mash), and it is mainly applied at the soe stage (soe-jikomi, the second addition of ingredients). Traditionally, in this method a small amount of ingredients was loaded into a small soe tank (soe-oke) rather than into the main tank (oya-oke). In recent years, however, it has become common to load the ingredients directly into the main tank from the soe stage onward. In this way, suppon shikomi reflects modern brewing practice, which emphasizes efficiency and quality in order to retain heat. Because suppon shikomi allows temperature to be managed efficiently, it is expected to bring out the maximum activity of koji mold and yeast.

Surface filtration is a method of filtering suspended matter out of a liquid using a filter medium. The layer that forms as suspended particles build up on the surface of the filter medium is called a "filter cake." This filter cake forms on the surface of the medium and grows thicker as filtration proceeds, which can eventually affect the efficiency of the filtration. In sake production, surface filtration is sometimes used to obtain a clear sake. By removing excess impurities through filtration, it can bring out the smooth, rich flavor characteristic of sake.

Suspended solids (SS) refers to the amount of solid matter floating in water, and is one of the indicators used to show how clean or polluted the water is. Together with BOD (biochemical oxygen demand) and COD (chemical oxygen demand), it is used to evaluate the quality of drinking water and wastewater. In sake brewing, the rice-washing wastewater discharged when washing sake rice can have particularly high SS values, which indicates that it contains many impurities. Measuring SS makes it possible to understand the quality of the sake and how water is managed in the production process.

Suzuhie is one of the temperature ranges used when enjoying sake chilled, and refers mainly to a temperature of around 15°C. This range suits bringing out sake's rich aroma and flavor, and it is often preferred for fragrant sake such as Ginjo and Daiginjo. Drinking sake at suzuhie temperature lets you enjoy its delicate taste with a sense of refreshing coolness. This range is also called "chilled" (hiya, 冷や), and it is especially popular with drinkers looking for a crisp, refreshing quality, particularly in summer.

Gosei seishu (synthetic sake) is a type of alcoholic beverage made from ingredients such as alcohol, shochu, glucose, and rice or barley. It is a liqueur with a flavor similar to sake (seishu). The method is said to have originated in 1925 (Taisho 14), when RIKEN (the Institute of Physical and Chemical Research) tried to create a drink close in quality to sake without using rice, during a time of rice shortages. Under the Liquor Tax Act, synthetic sake is defined as a drink resembling sake, and the weight of rice used must not exceed 5/100 of the weight calculated at an alcohol content of 20 degrees. Unlike ordinary Japanese sake, synthetic sake reproduces a sake-like flavor by adding various seasonings and components, such as sugars, organic acids, and amino acids. It was developed mainly in the wake of the rice price surge and the rice riots that followed World War I. Although the word "sake" (seishu) appears in its name, it belongs to a category entirely different from Japanese sake (nihonshu), which is a true brewed sake.

Takaawa (high foam) refers to a particular stage in the fermentation of sake. It is the high foam produced when the moromi (fermentation mash) is fermenting vigorously and the yeast is highly active. Roughly 1 to 3 days after the final addition in the brewing process (tome-shikomi), the state of the foam changes, progressing from sujiawa (streak foam) to mizuawa (water foam) to iwaawa (rock foam). The stage at which the foam rises highest is takaawa. This stage lasts for several days, after which the foam gradually subsides and the mash moves into the ochiawa (falling foam) stage. Takaawa is also known as hon-awa or hon-takaawa. The height of the foam is regarded as one indicator of how active and healthy the fermentation is.

Tamaawa is one of the stages of fermentation in the moromi (fermentation mash) during sake brewing, referring to a characteristic state of foam seen in the later part of fermentation. As fermentation progresses, the appearance of the foam changes. After the period in which the high foam (takaawa) gradually subsides, the surface is finally covered with foam in the form of small beads. This foam looks like soap bubbles and gives a very soft impression. The tamaawa stage occurs when fermentation of the moromi has matured and foaming is gradually decreasing. After it continues for a time, the surface of the moromi becomes flat and the foam disappears, a state called "ji" (地). Tamaawa is characterized by its charming appearance and marks an important stage of fermentation in sake production.

Tamba Toji are a group of toji (master brewers) who originated in Sasayama City, Hyogo Prefecture, and are known for their high level of skill in sake brewing. Descended from the Harima Toji lineage, they apply the skilled techniques known as Tamba-ryu (the Tamba style), particularly in the Nada Gogo (the Five Districts of Nada) area. Tamba Toji are counted among Japan's three major toji groups, alongside Nanbu Toji (Iwate Prefecture) and Echigo Toji (Niigata Prefecture). They are characterized by an approach that makes use of local rice and water and values traditional methods while continuing to innovate.

Tame is a carrying container with a capacity of about 20 liters, used in the sake brewing process. It is used mainly to carry water, shubo (yeast starter), moromi (fermentation mash), and finished sake. Tame come in aluminum and wooden types, each with its own characteristics. The tameshi-oke (試し桶) is a special type of tame designed for small-scale trial brewing and quality checks. As an important tool in sake making, the tame plays a significant role in the brewing process.

Term: Tana (棚) The tana is a shelf-like fixture used in sake brewing, particularly in the koji-making process. Installed along the walls inside the koji room (kojimuro), the shelves are where koji trays (koji-buta) are stacked so that koji mold can propagate on the steamed rice. They are generally about 60 cm deep and set 65 to 70 cm above the floor, providing a space in which the koji can be managed efficiently. Where the box method (hako-koji method) is used, shelves consisting only of a frame to hold the koji boxes (koji-bako) are also widely used. In this way, the tana is an important part of keeping the koji-making process running smoothly, and it is also a factor that can influence the quality of the koji.

Tane koji (種麹) refers to the koji mold (koji-kin) used in sake brewing, in the form of mold spores attached to rice. In the sake-making process, koji mold plays the key role of converting the starch in rice into sugar. Tane koji promotes the germination of spores, which is the starting stage of the mold's growth, and thereby helps the koji to develop. Tane koji is also sometimes called "moyashi," a name that comes from the way the hyphae sprouting from the spores look like tiny bean sprouts. Because it has a great influence on the quality and flavor of sake, it is an extremely important element.

Tanefuri (種振り) is an important step in sake brewing and forms part of koji making (seigiku). After the steamed rice has been worked by hand (tokomomi), cooled, and spread out evenly, spores of tane-koji (koji starter) are dusted over it from a dedicated container. This allows the koji mold to adhere evenly to the steamed rice and lays the groundwork for fermentation to proceed properly. Tanefuri is an indispensable process for making good koji and has a significant influence on the flavor of the sake.

Tanrei is one of the styles or characteristics of sake. It refers to a sharp, clear, transparent-tasting sake with few off-flavors. Tanrei sake feels light on the palate and has a crisp, clean taste, which makes it pair very well with food. It is mainly produced by brewing with highly polished rice (a low rice polishing ratio figure) and by managing the temperature appropriately during fermentation. Tanrei sake is popular with people who value easy drinking, and it is most often enjoyed chilled.

Tanrei karakuchi refers to sake with a light, crisp drinking character and a refreshing taste that carries no perceptible sweetness. Sake in this style is characterized mainly by its easy drinkability and clean, light aftertaste, and because it pairs well with food, it can be enjoyed alongside a wide variety of dishes. Local sake from the Tosa region in particular is often brewed in the tanrei karakuchi style, and this light, dry taste has become a representative characteristic of the area.

Tarekuchi (垂れ口, also read tareguchi) is the spout through which sake flows out of the sakabune (酒槽, the pressing vat) during sake production. It is located in the lower part of one side of the sakabune and is designed so that the sake drips out naturally during pressing (joso, 上槽). The tarekuchi is an important feature in many traditional sake brewing settings. It is also called funakuchi (槽口), kamekuchi (亀口), hinokuchi (樋口) or choshiguchi (銚子口). These names can vary depending on the equipment used and the way the sake flows, but all refer to a basic element that supports sake production.

Taruzake (樽酒) refers to sake that has been stored in a wooden barrel. Because of the barrel's material, the aroma of cedar transfers to the sake, giving it a distinctive flavor. When sake is stored in a wooden barrel, it takes on kiga (wood aroma), and this appealing fragrance draws in those who drink it. Under Japan's labeling standards for sake production methods and quality, taruzake is defined as "sake stored in a wooden barrel and imbued with wood aroma." It may be labeled as such whether or not it is bottled at the time of shipment, and even when it is shipped still in the barrel. In other words, taruzake is sake that has been filled into a barrel to take on its aroma, and it is offered as taruzake whether it is shipped directly from the barrel or transferred into another container such as a bottle. As one of Japan's traditional sake styles, it is popular among sake enthusiasts for its distinctive aroma and flavor.

Tashitsu koji (多湿麹) is a type of koji that feels very soft and strongly moist when held in the hand. Because it contains a lot of moisture, it is sometimes called the "baka-haze" type (バカ破精型), but its enzyme activity is relatively weak. Tashitsu koji tends to form when the steamed rice has become excessively soft, or when moisture does not evaporate sufficiently from the steamed rice during the koji-making process. Under these conditions, the quality of the koji and the flavor of the finished sake may be affected. In sake brewing, controlling the moisture level of the koji is an important factor.

The taxable base (kazei hyojun) is the quantity or amount used as the basis for calculating liquor tax on alcoholic beverages, including sake. For sake produced in Japan, the taxable base is the quantity removed from the brewery, that is, the quantity shipped out when the brewery releases it. For imported alcoholic beverages, the taxable base is the quantity actually imported. The liquor tax is calculated on this basis so that taxation is applied correctly.

Low-temperature bacteria (teionkin) are microorganisms whose optimal growth temperature falls between 10°C and 20°C. These microbes remain active even at relatively low temperatures and play an important role, particularly in fermentation processes and storage methods. In sake brewing, when low-temperature bacteria work effectively, they can help bring out flavor and aroma and become a factor in improving the quality of the sake. Low-temperature fermentation gives sake a light, refreshing drinking character and a fruity aroma.

Temperature correction is the adjustment made when measuring alcohol content or sake meter value (SMV) with a hydrometer (float) at a temperature other than 15°C. Because changes in temperature affect the readings taken from sake, this correction is necessary to obtain accurate values. Specifically, to match the 15°C reference value, the reading is corrected by consulting a correction table. This allows alcohol content and SMV to be evaluated accurately, and it plays an important role in the quality control of sake.

Tenkato (invert sugar) refers to a mixture of glucose and fructose produced when sucrose is hydrolyzed by specific enzymes or acids. This process is called "inversion" (転化, tenka). When one molecule of sucrose is broken down into one molecule of glucose and one molecule of fructose, the result is a sugar with increased sweetness and a different flavor profile. In sake production, invert sugar is sometimes used to bring out sweetness and richness (koku) in the sake, and its influence is especially noticeable in sweet (amakuchi) sake and in sake with a fruity aroma.

Tenmado (skylight) is a type of ventilation device installed in the ceiling of a koji room (koji muro), where it helps regulate the temperature and humidity inside. In sake brewing in particular, temperature control is important for maintaining the quality of the koji. By opening and closing the tenmado, brewers can maintain an appropriate environment suited to the outside weather and keep the koji fermentation process running smoothly. In this way, the tenmado is an essential element of koji making and contributes to the success of sake brewing.

Teri is a term used in sake tasting to describe clarity and brilliance. When a sake is said to have good teri, the liquid is transparent and shines beautifully when it catches the light. Conversely, to say that a sake has poor sae (サエ) means that it looks cloudy or lacks clarity, which may affect both its appearance and its flavor. Teri is an important factor and one of the criteria used to assess the quality of sake.

Texture refers to the feel and subtle character of a sake as it is taken into the mouth. It includes the sake's smoothness, richness (koku), and how substantial it feels when drunk, and it greatly shapes the overall impression and experience of drinking. Texture is an important element in expressing the quality and the variety of flavor in sake, and it comes in many styles, from a light, smooth mouthfeel to a rich, full-bodied taste with a firm depth. Terms such as "attack" (the first impression on the palate) and "drinking feel" (nomikuchi) are also used to describe texture, though each carries slightly different nuances. Because texture influences how one chooses sake and how it is paired with food, many sake enthusiasts regard it as an important factor.

Tezukuri (literally "handmade") refers to a style of sake production that follows traditional methods. In this approach, brewers carry out the work by hand, using tools such as the koshiki (a large steamer for rice) and koji-buta (wooden koji trays). It is found mainly in Junmai and Honjozo sake, and the shubo (yeast starter) used is often of the kimoto type or the sokujo type. In tezukuri brewing, the skill and experience of the craftspeople are important, and they give rise to sake with a distinctive flavor and texture. However, there are no clear quality standards or regulations for what may be called tezukuri, so the style and taste vary from product to product. Tezukuri sake is valued for its careful handwork and individual character.

Thermal expansion refers to the phenomenon in which an object's volume increases as its temperature rises. All substances, whether solid, liquid, or gas, expand when heated, but the rate of expansion differs from one substance to another. Gases in particular have a higher expansion rate than solids or liquids, so their volume changes greatly as the temperature rises. By contrast, solids have a smaller expansion rate than liquids or gases, so they tend to show less change in volume with temperature. This property of thermal expansion is also important in the production and storage of sake, where it affects temperature control and the choice of containers.

Thousand-grain weight (senryuju, 千粒重) is the weight of 1,000 well-formed brown rice grains. This measure is used to evaluate the size and quality of rice grains. In general, large, well-filled grains give a higher thousand-grain weight, which helps in checking the quality of the rice and its suitability for polishing (rice polishing ratio). Measuring thousand-grain weight is also important in sake brewing, because it serves as an indicator when selecting good sake rice, making it a key factor at harvest time and when preparing the brew.

The three-point method (santenho) is a tasting technique used to determine whether two different sakes can be told apart. In this method, the taster is presented with three samples: two of Sake A and one of Sake B. The taster is then asked to identify which sake is the different one. This format is used because it reduces sensory bias and allows differences in taste and aroma to be evaluated more objectively. The three-point method is particularly useful when evaluating sake, and it is widely used to gauge consumer preferences and to obtain assessments from professionals.

Tobikiri kan is a type of warmed sake (kan) served at a particularly high temperature. Specifically, the sake is heated to 55°C or above, a style of warming intended to bring out the character of the sake. At this temperature, the umami and aroma of the sake stand out, allowing drinkers to enjoy its distinctive flavor. It pairs especially well with rich-tasting sake and sake with pronounced acidity, and is favored by those who seek a deeper flavor. However, because overheating causes the aromatic compounds to dissipate, temperature control is important. This allows drinkers to enjoy the flavor unique to tobikiri kan to the fullest.

Tobin is a bottle generally large enough to hold one to (approximately 18 liters). At sake breweries it is often used during the joso stage (pressing the fermented mash) to store sake prepared for competitions and exhibitions (shuppinshu). Because a tobin allows sake to be kept for a long period while preserving its flavor and quality, it plays an important role in large-volume production. In traditional sake brewing as well, using a tobin makes it possible to bring out the full appeal of the sake.

Tobin gakoi is a special method of handling sake, used mainly for premium Ginjo sake. In this method, the sake is pressed by hanging bags of mash (fukuro-tsuri) and then collected in special 18-liter bottles called tobin. The tobin has a flask-like shape, and storing the sake in it at low temperature is said to preserve its quality and encourage maturation. Sake made with tobin gakoi is characterized by an exceptionally showy, fragrant aroma, and many of these sakes receive high marks in competitions such as the Annual Japan Sake Awards. Many of the sakes that win gold or silver awards are produced by this method, so it is regarded as a top-grade product made with a special pressing technique. Because tobin gakoi is carried out with great care and effort, it is considered a rarity.

Togaimai (等外米) refers to unhulled-polished brown rice that does not meet the inspection standards set under the Agricultural Products Inspection Act and therefore cannot be accepted as a passing grade. For this reason, it is generally called "kuzumai" (屑米, scrap rice) or "saimai" (砕米, broken rice), and because of its low quality it is often unsuitable for eating. Togaimai is usually not handled by the government and is mainly used for other purposes, such as animal feed or industrial applications. When quality is evaluated, appearance, grain size, and a well-formed shape are important criteria.

A toji (杜氏) is the master brewer: the person with ultimate responsibility for directing all aspects of sake production at a sake brewery. The toji leads the team of craftsmen who make the sake and has a major influence on its quality and brewing methods. Regional groups of toji, such as the Nanbu Toji, Echigo Toji, and Tanba Toji, each have their own traditions and techniques. For this reason, a change of toji can sometimes bring a change in the taste and style of a brewery's sake. In recent years, the average age of toji has reached about 65, and training successors has become an urgent task. The toji carries out key duties such as managing the brewery's operations and preparing and overseeing the moromi (fermentation mash), and plays an important role in safeguarding the quality of sake. The appeal and diversity of sake can be said to rest on the skill and passion of the toji.

Tokkyu-shu (特級酒, "special-grade sake") was one of the tax classifications once applied to sake and whiskey in Japan, and it served as one indicator of sake quality. Under this system, sake was divided into special grade (tokkyu), first grade (ikkyu), and second grade (nikyu), and each grade was taxed at a different rate. However, with a revision of the Liquor Tax Act, this grading system was abolished from April 1, 1990 (Heisei 2)...

Toko (床) Toko is an important piece of equipment in sake brewing: a large platform set up inside the koji room (koji muro). It is usually made of wood or stainless steel and serves as the place where steamed rice is brought in and laid out. During the koji-making process, tasks such as tokomomi (mixing the rice by hand after the koji spores are sprinkled on) and kaeshi (breaking up and turning over the rice) are carried out on the toko, so that the koji mold spreads evenly. This process plays an important role in shaping the flavor and aroma of the sake.

Toko koji ho (床麹法) is one of the methods used in sake brewing to make koji. In this method, no koji boxes are used; instead, all stages of koji making are carried out on a flat surface called a toko (bed). Specifically, steamed rice is spread out on the bed, and the rice is left to rest to promote fermentation, with its temperature adjusted during the process. Temperature is generally controlled by varying the thickness of the steamed rice and by using covering cloths, and the optimal fermentation environment is maintained by using a bed designed so that air can pass through its base. Because it allows koji to ferment evenly, this method is used as a traditional technique at many breweries.

Tokomomi is the step in which steamed rice is spread out on the floor (toko) of the koji room (koji muro), seed koji (tane koji, koji mold spores) is sprinkled evenly over it, and the rice is then rubbed by hand so that the koji spores adhere firmly to the grains. This process is important so that the koji mold spreads evenly across the rice and fermentation can proceed efficiently. Tokomomi is also commonly called "tokogaeshi," and it is an essential step in sake production as an important stage of the brewing process.

Tokubetsu Honjozo is a type of sake brewed from polished rice with a rice polishing ratio of 60% or less, rice koji, water, and brewer's alcohol. It is characterized by particularly fine flavor and aroma and appearance (color and clarity). For Tokubetsu Honjozo, the amount of brewer's alcohol used must not exceed 10% of the weight of the polished rice. This allows the character of the rice to come through, while the alcohol helps bring out the aroma, resulting in a well-balanced taste. It is one of the Tokutei Meishoshu (special designation sakes), and because it meets special standards in both production method and ingredients, it is of high quality and may receive a higher evaluation than other Honjozo sake.

Tokubetsu Junmai is a type of sake brewed using polished rice with a rice polishing ratio of 60% or less, rice koji, and water. It is regarded as sake with especially fine flavor, aroma, and color. Of particular note, it is distinguished from other Junmai sake by special production methods used during brewing. Because the meaning of "special" (tokubetsu) is defined differently by each brewery, the specific methods vary from one brewery to another. Tokubetsu Junmai is one of the Tokutei Meisho-shu (special designation sake) categories and is based on the labeling standards for the production methods and quality of seishu (refined sake). This supports the fact that the ingredients and production methods used give the sake superior flavor, aroma, and appearance, and it serves consumers as an important indicator when choosing high-quality sake.

The tokuri (also pronounced tokkuri) is a vessel for serving sake, made mainly of ceramic or porcelain. It is characterized by a narrow neck and a rounded body. It typically holds 1 to 2 go (a traditional unit of about 180 ml each) of sake, a capacity suited to pouring into small ochoko cups a little at a time. Because it can be placed directly into boiling water to warm the sake, it is also often used for warming sake in a hot water bath. The tokuri is regarded as a vessel that plays an important role in bringing out the flavor of sake, and it has become an indispensable part of Japanese food culture.

Tokutei meisho-shu (designated-name sake) is a category of Japanese sake classified by quality and production method. The classification is based on the labeling standards for the manufacturing method and quality of seishu (refined sake), and it is divided into eight types: Ginjo, Daiginjo, Junmai, Junmai Ginjo, Junmai Daiginjo, Tokubetsu Junmai, Honjozo, and Tokubetsu Honjozo. These types are clearly distinguished by their ingredients, production methods, rice polishing ratio, and the proportion of koji rice used, among other criteria. Only sake that meets the conditions for each type may display its name on the label. Tokutei meisho-shu is also an important classification that reflects the diversity of Japanese sake, and it serves as a guide for consumers when choosing a sake.

Tokutei teihinni mai (特定低品位米, "specified low-grade rice") refers to rice regarded as failing to meet particular quality standards. Its use as food is generally restricted, and it is mostly used for sake brewing or as animal feed. Selling it requires the approval of the director of the government's Food Office (食糧事務所長), and sale through ordinary distribution channels is restricted. In sake production, this kind of rice can sometimes play a role, but appropriate handling is required.

Tome koji (留麹) is a type of koji used when preparing the moromi (fermentation mash) for sake. The preparation of moromi is divided into three stages: the first addition (hatsuzoe, also called soe-shikomi), the second addition (nakazoe, also called naka-shikomi), and the final addition (tomezoe, also called tome-shikomi). Tome koji is the koji used in the final addition. In this stage, additional rice and water are added and fermentation proceeds, while the yeast from the previous addition is carried over. The tome koji used at this stage plays an important role in stabilizing fermentation. It influences the flavor and aroma of the batch as a whole and is one of the elements that shapes the character of the sake.

Tome Sokuji Buai (given in the source text with the reading Ryusokuji Hoai) refers to the proportion of the volume of moromi (fermentation mash) that is made up of white rice immediately after the final stage of brewing (tome-shikomi). This figure can be strongly affected when the steamed rice and koji absorb a lot of water during production. Specifically, it is one of the factors used to calculate the white rice ratio (shiromai buai), and the formula is as follows: white rice ratio (%) = ((liters of moromi immediately after tome - liters of kumimizu [water added]) / kg of white rice) x 100. This value makes it possible to measure how much white rice is present in the moromi, and it is an important factor that influences quality and flavor characteristics.

Tomezoe (留添え) is the final step of sandan jikomi, the three-stage brewing process used in sake production. In this step, fresh rice, rice koji and water are added to the moromi (fermentation mash) prepared in the earlier stages. It takes place on the fourth day after brewing begins, while the moromi is fermenting actively, and it plays an important role in adjusting the alcohol level and aroma. Tomezoe helps produce sake with a more complex and deeper flavor.

The Tosa Sake Advisor (Tosazake Advisor) is a qualification awarded to those who have studied the knowledge and skills needed to understand and promote the rich sake culture of Kochi Prefecture. The program is organized by the Kochi Prefecture Sake Brewers Association, and over a period of about two months, participants take a variety of lectures on Tosa sake and receive hands-on training in sake tasting (kikizake). The curriculum covers the characteristics of Tosa sake, its production process, and its connection to food culture. Participants who pass the certification exam are accredited as Tosa Sake Advisors and take on the role of conveying the appeal of Tosa sake. Holders of the qualification are also expected to contribute to the promotion of Japanese food culture.

Tosanishiki (土佐錦) is a sake rice developed independently by Kochi Prefecture. It was created in 1994, and tests and improvements have been carried out to enhance its suitability for brewing. Tosanishiki has large grains and a low protein content, which gives it excellent characteristics for sake brewing. As a result, it absorbs water well and can be brewed into light, dry (tanrei karakuchi) sake with few off-flavors and a clear, crisp taste. Because of these characteristics, it plays a very important role in sake brewing in Kochi Prefecture.

A sakabune (also read fune) is a piece of equipment used in sake production, mainly for pressing the sake (joso). It takes the form of a wooden vat. Sake bags (sakabukuro) are placed inside, and the moromi (fermentation mash) is pressed. This pressing separates the refined sake from the sake lees (sake kasu). The sakabune plays an important role in traditional sake brewing and affects the flavor of the sake, so it is also a stage where the skill of the craftsmen is put to the test. It is commonly referred to by the shortened form "fune" (槽) as well.

Transglucosidase is one of the important enzymes in sake brewing. It acts on the oligosaccharides produced by alpha-amylase and cleaves off glucose. By then attaching this glucose to other oligosaccharides, it can synthesize non-fermentable oligosaccharides. Transglucosidase also attaches glucose to ethyl alcohol to produce ethyl glucoside. In this way, components that influence the flavor and aroma of sake are formed, which contributes to improving the quality of Japanese sake.

True rice polishing ratio (shin seimai buai) is an indicator of the actual degree to which the rice used in sake brewing has been polished. Whereas the ordinary rice polishing ratio is calculated from the weight of the polished rice, the true rice polishing ratio is calculated from whole, well-formed grains of brown rice. For this reason, it reflects more accurately the actual proportion of the rice that remains after polishing. The formula is: true rice polishing ratio (%) = (weight in g of 1,000 whole polished rice grains / weight in g of 1,000 whole brown rice grains) × 100. This makes it possible to grasp the true state of polishing. It is an important factor that affects the quality and flavor of the rice in sake brewing.

Tsubodai is a vessel used for making shubo (yeast starter), and it plays an important role in the traditional sake brewing process. Generally, a tsubodai takes the form of a wooden tub or tank, while shubo is the basic foundation for cultivating yeast. The vessel requires temperature control and oxygen regulation, providing an environment in which shubo ferments easily. Because the tsubodai affects the flavor and quality of sake, it is important for brewers to choose one with its characteristics in mind.

Tsukekae (also read tsukegae in the source text) is a technique in sake brewing in which the water is replaced while polished white rice is soaking. The process helps the rice absorb the water it needs evenly. Adding fresh water is said to draw out the rice's natural umami and improve the fermentation process. Tsukekae can sometimes result in a clearer, fresher sake profile. Because it achieves effects similar to kakenagashi (soaking in continuously running water), it is regarded as an important step in sake brewing.

Tsukihaze refers to a particular state in which koji mold (kojikin) has propagated on steamed rice. It is characterized by mycelium that is not very visible on the surface of the rice and instead penetrates deep into the interior. Specifically, the mycelium has firmly entered the inside of each rice grain, and this state is regarded as especially suited to ginjo sake and to sake with a Tanrei (light, clean) profile. This condition is an important indicator when assessing koji quality, and it is also called tsukihaze koji, a term for koji in good condition. Tsukihaze involves two concepts, haze-mawari and haze-komi. Haze-mawari refers to mycelium spreading over the surface of the koji grain, while haze-komi means that the mycelium has penetrated into the grain's interior. Tsukihaze koji is considered ideal for brewing ginjo sake, and many sake breweries, including Hakkai Jozo, make a point of using this type of koji for all of their sake.

Tsumeguchi refers to the stage in sake production just before finished sake is filled into containers such as bottles or barrels. At this stage, water may be added as needed to adjust the character of the sake. Filtering to remove cloudiness may also be carried out at the time of tsumeguchi, which helps produce a clear, easy-to-drink sake. Tsumeguchi is an important part of the final finishing of sake, and it represents the last quality control step before the sake reaches consumers.

Tsumikae (積替え) is an operation carried out in sake production, particularly during koji making with the koji-buta (wooden tray) method. While the dried koji is in stacked trays, the positions of the koji trays are changed in order to even out the temperature differences between them. Specifically, between the mori and naka shigoto stages, and between the shimai shigoto and dekoji stages, the koji is not stirred. Instead, the trays are simply swapped in position, top and bottom, front and back, and left and right, to balance the fermentation environment inside the koji. This operation reduces temperature differences and encourages even fermentation, which in turn contributes to producing high-quality sake.

Tsuwarika is a distinctive odor that arises when abnormal fermentation occurs in the moromi (fermentation mash) of sake. The aroma is caused by the proliferation of lactic acid bacteria and by the influence of bacteria known as hiochi, and it points to a problem in the production process. The main components of tsuwarika include diacetyl and acetic acid, which give it a smell similar to yogurt or butter. The appearance of this aroma indicates a deterioration in the quality of the sake, and it serves as a reminder of the importance of managing the moromi and the fermentation process.

Tsuyoi mizu (literally "strong water") refers to brewing water that is rich in components that support fermentation in the moromi (fermentation mash) of sake. Specifically, it contains abundant minerals such as potassium, magnesium, chloride, and phosphoric acid. These components stimulate the activity of the yeast, creating an environment in which fermentation proceeds vigorously. Because water has a significant influence on the quality and flavor of sake, the presence of strong water is very important in sake brewing.

The TTC staining method is a technique used in sake brewing to check the purity of yeast. Specifically, certain superior yeast strains (such as Kyokai No. 6, No. 7, No. 9, and No. 10) are stained red by a dye called TTC (2,3,5-triphenyltetrazolium chloride), whereas wild yeasts are stained pink. By making use of this difference, brewers can examine which types of yeast are present in the shubo (yeast starter) or moromi (fermentation mash), which helps with quality control in brewing. The TTC staining method is widely used as an important means for brewers to produce better sake.

Turbidity (dakudo) is an index of the clarity of sake, expressing numerically how cloudy the liquid is. Also called "turbidity" in its loanword form (タービディティ, tabidhiti), it works on the principle that the lower the value, the clearer and more transparent the sake. Specifically, with the turbidity of distilled water set at 0, a value of 20 or below is considered a very light, clean sake, and a value of 30 or below maintains standard clarity. At 50 or above, some cloudiness becomes noticeable, and as the value approaches 100, the sake is clearly cloudy, which can affect its flavor and aroma. For this reason, sake with particularly low turbidity tends to offer a crisp, refined taste.

Two-digit yeasts are those among the yeasts distributed by the Brewing Society of Japan whose numbers have two digits, such as "10," "14," and "18." These yeasts have played an important role in modern sake brewing, and in particular they produce a compound called ethyl caproate. This compound gives the ginjo aroma (ginjo-ka), a fruity, apple-like fragrance, and adds a sense of elegance and brilliance to sake. By adjusting the rice polishing ratio and the fermentation temperature, two-digit yeasts make it possible to brew sake with a wide range of flavors and aromas.

The two-sample preference test (nitenshikoho) is a method used in tasting and evaluation, mainly in sake tasting and assessment settings. In this method, a taster is presented with two sakes (Sake A and Sake B) and asked to choose which one they prefer. This yields a sensory evaluation based on personal preference and makes it easier to compare the characteristics and quality of the sakes. The two-sample preference test clarifies subjective evaluations and is an effective way to understand consumer preferences.

Tyrosinase is an enzyme that oxidizes the amino acid tyrosine to produce pigments. It is involved in browning reactions, particularly in koji and sake lees (sake kasu), and can affect the color and flavor of sake. Specifically, during the saccharification process of koji and during fermentation, tyrosinase can act to produce a brownish tint. This phenomenon can also have a certain influence on the quality of the sake, and in what is known as black lees (kurokasu), a darker color is characteristic. The action of tyrosinase plays an important role in the sake brewing process.

Ultraviolet absorption is an index showing how much light of a specific wavelength (mainly 280 nm) is absorbed when it is shone through sake. This absorbance reflects the amount of aromatic amino acids in the sake (specifically tyrosine, tryptophan, and phenylalanine), and is closely related to the sake's amino acid content, degree of coloration, and buffering capacity. In commercially available sake, ultraviolet absorption values generally cover a fairly wide range, from 2.0 to 6.5. Measuring this index helps in evaluating the quality and characteristics of sake.

Unbiased variance is a measure of the dispersion of data, used in particular when estimating the variability of a population from sample data. Specifically, it is a numerical value that shows how widely the measured values of a variable are spread. It is calculated by finding the mean of the squared deviations of each measured value from the average and dividing that value by the number of data points. By using n-1 (the number of samples minus 1) as the denominator, unbiased variance maintains unbiasedness. Using this measure helps in understanding the characteristics of a data distribution and provides an important foundation for statistical analysis.

Uozaki-go (魚崎郷) is one of the Nada Gogo (the Five Districts of Nada), a region well known for sake production, and it lies at the eastern end of Kaminadame. The district is in present-day Higashinada Ward, Kobe, Hyogo Prefecture, and is centered on the seaside Uozaki area. Uozaki-go has clean water sources and favorable climate conditions, which together provide an environment well suited to sake brewing. For this reason, high-quality sake is often produced here, and local breweries make distinctive sake using traditional methods. Supported by its history and culture, Uozaki-go continues to be loved by many people as a renowned sake-producing area.

Urauchi is a phenomenon seen on the reverse side of sake lees (sake kasu). It refers to koji and rice grains that did not dissolve completely in the moromi (fermentation mash) and remain as white grains. This phenomenon is part of the fermentation process in sake brewing and is seen especially often in handmade rice sake. Urauchi is a factor that affects the flavor and texture of sake lees, and it is one characteristic that expresses a sake's individuality. In the production of sake and sake lees, the presence or absence of urauchi and its condition can serve as an important indicator for judging a product's quality and taste.

Uruchimai (粳米) is a type of rice widely used both for ordinary cooked rice and for brewing sake. Its defining characteristic is its starch composition: roughly 80% amylopectin and roughly 20% amylose. Amylopectin gelatinizes easily, which gives cooked rice a soft, plump texture. In sake brewing, the properties of uruchimai are put to use, and saccharification during fermentation is expected to proceed smoothly. For this reason, uruchimai is an essential raw material for producing high-quality sake.

Usukawa (薄皮) is one of the phenomena observed during the fermentation of sake moromi (fermentation mash). It refers to the state in which a thin, film-like layer of foam forms on the surface of the moromi as fermentation progresses. It is also evidence that the yeast and enzymes in the moromi are fermenting actively, and the condition of the foam serves as an indicator of how far fermentation has advanced. Usukawa means that light foam is visible on the surface of the moromi, but a solid body of liquid lies beneath it. As fermentation proceeds, the moromi passes through other foam stages (such as sujiawa 筋泡, mizuawa 水泡, iwaawa 岩泡, and takaawa 高泡) and finally enters the stage in which the foam subsides. Usukawa holds an especially important place in this process. By observing the condition of the moromi, brewers can follow the progress of fermentation and carry out the necessary operations at the best time. The appearance of usukawa is one of the important indicators in making high-quality sake.

Usunigori refers to nigori sake with an especially slight cloudiness. Nigori sake is normally cloudy because fine particles such as rice solids and yeast remain in it, but usunigori contains fewer of these particles and has a relatively clear appearance. Its flavor is somewhat soft, and it tends to show a fruity aroma and sweetness. Because there is no clear definition, the finished style and degree of cloudiness vary from one brewery to another. In general, it is popular with those who want a sake that is easy to drink and refreshing.

Utase (打瀬) refers to a specific period in the sake-brewing process. It is the time from the completion of the shubo (yeast starter) preparation until heating begins, and it usually lasts from several hours to several days. The purpose of utase is to manage the temperature of the shubo appropriately and create an environment in which the yeast is easily activated. During this period, the temperature of the shubo is expected to fall gradually, and temperature control plays a very important role in the fermentation process of sake.

Uwadachi-ka is the aroma perceived when a sake is brought close to the mouth or nose. It is an important element that highlights the character and flavor of a sake, and it is generally also called the "top note." If sake is poured into a vessel such as a kikichoko (sake tasting cup) and left to stand for a while, its volatile aroma compounds disperse into the air, and the way the aroma is perceived changes. For this reason, it is important to appreciate uwadachi-ka while the sake is fresh. By noticing the distinct uwadachi-ka of each sake brand, you can gain a deeper understanding of that sake's individuality and characteristics.

Uwanomi (上呑) is one of the openings on the side of a sake tank, used for putting liquid in and taking it out. The openings are arranged one above the other near the bottom of the tank. The upper one is called uwanomi, and the lower one is called shitanomi (下呑). Uwanomi is used mainly when drawing sake from the upper part of the tank, so it is useful for checking and managing the condition of the sake inside.

Vaporization (kika) refers to the phenomenon in which a liquid turns into a gas under conditions of high temperature or low pressure. In sake, for example, when heat is applied during brewing, components of the liquid can evaporate, changing the aroma and flavor. Vaporization also matters when enjoying sake: when it is poured into a glass, aroma compounds vaporize and rise from the surface, which contributes to a fuller taste. Because the aroma and flavor of many sake change with temperature and condition, drinking with vaporization in mind can lead to a deeper tasting experience.

A vertical rice polishing machine (tategata seimaiki) is a specialized rice mill used in the sake brewing process. Because sake rice must be polished to a much higher degree than ordinary table rice, special machinery is used. In a vertical rice polisher, the rotating shaft of the roll is installed vertically, which allows the rice to be polished efficiently and evenly. This polishing step removes off-flavors (zatsumi) and is an important task that directly affects the taste of the sake.

Vodka is a high-alcohol beverage made mainly from corn or wheat, and sometimes from potatoes. It is widely produced in countries such as the former Soviet Union, Poland, and the United States. Under Japan's Liquor Tax Act, vodka is classified as a spirit, which places it in a different category from sake (seishu). In the production process, the raw materials are first steamed and cooked, then malt is added for saccharification. The saccharified liquid is then fermented and distilled in a continuous still. After distillation, the vodka is diluted with water to adjust the alcohol content to 40 to 60 percent, and it is characteristically refined by filtering through birch charcoal. This refinement gives vodka a clear, smooth mouthfeel.

Volume percent (容量パーセント) is a measure of the proportion of a solute in a given liquid. It is generally expressed as the volume (in ml) of solute contained in 100 ml of solution. In the case of sake (seishu), for example, the alcohol content, shown as "degrees" (度数), indicates how much pure alcohol is contained in 100 ml of sake. Specifically, if the alcohol content of a sake is 15%, 100 ml of that sake contains 15 ml of pure alcohol. Sake's extract content (エキス分) is also expressed per 100 ml of sake, indicating the amount of extract it contains (usually measured by weight). By contrast, the rice polishing ratio is expressed as a weight percent and is used to show how far brown rice has been milled into white rice. It indicates the weight of white rice obtained from 100 g of brown rice, so the more the rice is polished, the lower the value becomes.

Wagama is a type of traditional steamer used mainly in the sake-making process. Known in particular as Sanshu-gama (三州釜), this vessel is used to steam rice and plays an important role in brewing sake (seishu). Wagama are usually made of iron, aluminum, or stainless steel, and each material has its own characteristics. For example, an iron wagama conducts heat well and allows stable temperature control, so the rice can be steamed evenly. Using a wagama is said to improve the preparation and aroma of the rice, contributing to better sake quality.

Wakitsuki (湧突き) is one of the phenomena that occur while the shubo (yeast starter) of sake is developing. As the shubo swells, yeast growth and fermentation become more active, and carbon dioxide is produced. This carbon dioxide forms foam on the surface of the shubo, a state known as awamen (foam surface). Wakitsuki is an important indicator of the shubo's condition and how far fermentation has progressed, and it is an essential part of brewing good sake.

Wakitsuki yasumi is a period within the process in which the shubo (yeast starter) begins to surge up and fermentation becomes active. During this period the shubo raises its own temperature with the heat produced by fermentation, so no external warming is needed. The shubo often reaches its peak temperature at this time, and it is an important stage in which fermentation progresses the most. Because wakitsuki yasumi has a major influence on the flavor and quality of the sake, it is a very important point in the brewing process.

Warimizu (割水) refers to the addition of water to aged genshu (undiluted sake) during the sake-making process. It is done mainly to adjust the alcohol content and the balance of flavor and aroma. Before shipping, sake from the individual storage tanks is blended, and water is then added before bottling, which helps keep quality consistent. The alcohol content of sake straight from the press is usually around 15% to 20%, so adding water as needed is important to bring it to a level suitable for commercial sale. Sake adjusted in this way is expected to be smoother and easier to drink. By contrast, sake that is sold without any added water is called genshu. It generally has a higher alcohol content and a more robust flavor.

Water absorption rate of soaked rice (shinseki-mai kyusuiritsu) is an index showing how much water polished rice absorbs when it is soaked (immersed in water) during the sake-making process. It expresses, as a percentage, how much the weight of the rice has increased as a result of absorbing water. The formula is: water absorption rate (%) = ((weight after soaking - weight of polished rice) / weight of polished rice) × 100. The absorption rate is a very important factor in sake brewing. Because the state of water absorption in the rice affects the flavor, aroma, and final character of the sake, it is used as an index for improving the precision of brewing.

Water activity is an indicator of the amount of free water contained in a food or beverage. It is based on the relative humidity at which a food or culture medium is in equilibrium with the surrounding air. Specifically, it is expressed as the water vapor pressure of the product divided by the maximum vapor pressure of pure water at the same temperature. Water activity takes a value between 0 and 1; the closer it is to 1, the more free water is present and the easier it is for microorganisms to use. In the production and storage of sake, water activity affects microbial growth and quality preservation, so appropriate management is important. For example, excessive water activity can encourage the growth of unwanted bacteria. Understanding water activity is therefore essential for maintaining the quality of sake.

Hardness is an index of the concentration of calcium ions and magnesium ions in water, and it is mainly used to indicate how hard or soft the water is. Water is broadly classified as hard or soft: the higher the hardness value, the harder the water, and the lower the value, the softer. Hardness is expressed in mg/L (milligrams per liter), and the value ranges are as follows. - Soft water: 3 or less - Moderately soft water: 3 to 6 - Slightly hard water: 6 to 8 - Moderately hard water: 8 to 14 - Hard water: 14 to 20 - Very hard water: 20 or more Methods of measuring hardness include German hardness (dH) and American hardness (ppm). German hardness is the amount of calcium and magnesium contained in 100 ml of water, converted to calcium carbonate, and 1 dH is equivalent to approximately 17.8 ppm. Differences in hardness affect both the production and the flavor of sake, so it is a very important factor in sake brewing. The process of turning hard water into soft water is called "softening" (軟化), and it makes it possible to adjust the flavor and mouthfeel.

The Water Pollution Control Act (Suishitsu Odaku Boshi Ho) is a Japanese law that regulates water discharged from factories and business establishments in order to prevent pollution of public water bodies. The law sets ratios, and compliance with those standards is required. Specific standards are established for regulated substances and discharge volumes, and these help to protect water quality. The law also applies to sake production: breweries are required to manage the treatment and discharge of water used in the brewing process strictly, and to promote sustainable production methods from the standpoint of environmental protection.

Water purification is a very important process in sake brewing. The quality of the water used in brewing directly affects the taste and aroma of the sake, so it is essential to secure clean water. Purification methods include replacing or renewing the well (idogae), sand filtration, aeration, filtration and adsorption, coagulation, and ion-exchange resin treatment. Each method can remove impurities and microorganisms. Clean water in particular improves the quality of the sake and provides an environment well suited to fermentation. Many sake breweries in Japan carefully select natural water and, as needed, combine these purification techniques.

Water treatment (mizu no kako) refers to the process of improving the quality of brewing water. In sake brewing, water is an extremely important element, and its components and their proportions have a significant influence on the taste and aroma of the sake. Water treatment is carried out when certain beneficial components are lacking, so that the enzymatic activity of koji, the growth of yeast, and the fermentation process can proceed under optimal conditions. The chemicals used for treatment are strictly regulated by the basic circular notice (kihon tsutatsu) issued under the Liquor Tax Act, and only permitted substances may be used. This makes it possible to produce high-quality sake.

The Waterworks Act (Suido Ho) is a Japanese law aimed at improving public health and the living environment. It contains provisions to ensure the supply of clean, abundant, and inexpensive water. The law sets water quality standards for tap water and plays an important role in guaranteeing the safety of drinking water. By complying with the standards based on the Waterworks Act, the law seeks to protect the health of the public and create an environment in which people can live with peace of mind. In sake brewing as well, water that conforms to the Waterworks Act is important, and because water quality suited to sake making is required, sake breweries pay careful attention to the selection of their water sources.

Weak water (yowai mizu) refers to brewing water that slows the activity of the moromi (fermentation mash) during fermentation. Because it contains little of the components that support fermentation, such as potassium, magnesium, and phosphate, the yeast is restrained and fermentation proceeds slowly. This characteristic can influence the style and flavor of certain sakes. Brewing with weak water allows flavors to be drawn out with care, but it calls for careful technique and experience in managing fermentation.

Weight percent (also called mass percent) is a measure of how much of a total mass is made up by a particular substance. It is calculated from the number of grams of that substance contained in a 100 g sample. For example, if a solution contains 10 g of sugar, the weight percent is 10%. This concept is also very important in sake production: understanding the proportion of specific components, such as alcohol or sugar, helps in understanding the character and flavor of the sake.

Wet charcoal (wet carbon) is a product made by adding moisture to powdered activated carbon, typically to a water content of about 50%. The added water prevents the powder from scattering, which makes it easier to handle and manage. Wet charcoal is used in a variety of applications that take advantage of its adsorption performance. In the food industry, for example, it may be used to absorb off-odors and to improve water quality, and it is also expected to help with environmental purification and deodorizing. In sake production as well, it can be useful in the brewing process for improving the quality of the product.

A wet-and-dry-bulb thermometer (psychrometer) is an instrument used to measure temperature and humidity, and it plays an important role in the sake brewing process. It uses two thermometers: one is an ordinary dry-bulb thermometer, and the other is a wet-bulb thermometer wrapped in moistened gauze. The dry-bulb thermometer shows the air temperature, while the wet-bulb thermometer shows a temperature affected by humidity. The difference between the two readings is called the "wet-dry difference" (kanshitsusa), and it can be used to calculate relative humidity. In sake brewing, it is used mainly to manage humidity in the koji room (koji muro), which is very important for encouraging proper fermentation. Maintaining relative humidity within the appropriate range contributes to improving the quality of the sake.

Whisky is a distilled spirit made mainly from germinated grain and water. In the production process, grain is first germinated, then saccharified and fermented to produce an alcohol-containing fermentation mash (moromi). When this mash is distilled, the alcohol content of the distillate must be below 95%. The main types of whisky are malt whisky (made from germinated grain) and grain whisky (which also uses ungerminated grain). Alcohol, flavorings, coloring, and water may be added to whisky for adjustment, in which case the original whisky must make up at least 10% of the product. However, if the alcohol content at distillation is 95% or higher, or if ingredients other than grain are used, the product is classified as a spirit rather than whisky. Whisky is enjoyed in many different ways for its distinctive flavor and aroma, and it is one of the world's best-loved drinks.

Whisky and brandy category (Uisukirui) is a classification under Japan's Liquor Tax Act that groups two product types, whisky and brandy, into a single category. Whisky is a Western-style spirit made mainly from grains such as barley and corn, which is fermented, distilled, and then aged in barrels. Brandy, on the other hand, is a spirit made from fruit, which is fermented, distilled, and aged. In this way, the category covers two spirits with different characteristics: whisky, made mainly from grain, and brandy, made from fruit. Many types of whisky are also produced in Japan and have received international recognition, so Japan's whisky culture is very rich.

White koji mold (shiro koji kin) is a type of koji mold that plays an important role in making shochu in Japan. Used mainly in southern Kyushu, it saccharifies starch during the brewing of sake and shochu and promotes alcoholic fermentation. Because of its characteristics, white koji mold often produces shochu with a clean, gentle sweetness, and many of these shochu have a particularly pronounced fruity aroma. It is sometimes regarded as a mutant strain of black koji mold. It is highly adaptable and is also sometimes used in making fermented foods such as sake, miso, and soy sauce. In this way, white koji mold is an important microorganism that contributes not only to shochu but also to many traditional Japanese fermented foods.

White wine is made mainly from white or black grapes. The grapes are pressed, and only the resulting juice is fermented. Its color generally ranges widely from pale yellow to deep yellow, and its taste varies from dry to sweet. Thanks to its refreshing taste, white wine pairs well with seafood, vegetable dishes, and lighter meat dishes, and can be enjoyed with meals. In tasting, fruity aromas and freshness stand out, and a light, easy-drinking palate is characteristic.

Wild yeast (yasei kobo) refers to yeast that occurs naturally in the sake brewing process. These yeasts are not necessarily desirable in sake making. Particularly when using traditional shubo (yeast starter) methods such as kimoto and yamahai, it is important to cultivate a specific species of yeast. Because wild yeast is influenced by microorganisms originating from the brewing environment and the brewing water, it is often difficult to control and may harm the soundness of the sake's quality during fermentation. In particular, environmental conditions created by lactic acid bacteria and nitrate-reducing bacteria living in the brewery environment can make it difficult for wild yeast to survive. For this reason, sake brewing generally uses intentionally selected yeast, which is especially important when consistent quality is required.

Yabuta refers to the Yabuta-type automatic press (ヤブタ式自動圧搾機) used in sake brewing. The machine is used in the pressing stage known as joso (上槽), where it separates the sake from the by-products of sake in the shubo (yeast starter) and moromi (fermentation mash). A distinctive feature of the Yabuta is that filter plates and air bags are arranged alternately, allowing each pressing plate to apply pressure to the moromi evenly. This uniform pressing improves the quality of the sake and makes it possible to press it out efficiently. The Yabuta is widely used in sake breweries across Japan, and its reliability and technical sophistication have made it indispensable in sake production.

Yamada Nishiki is one of the most important sake rice varieties (shuzo kotekimai) used in sake production. It was named in 1936 at an agricultural experiment station in Hyogo Prefecture and has since been recognized as Japan's leading sake rice. Yamada Nishiki has characteristics well suited to sake brewing, including a starch-rich core (shinpaku) that allows high degrees of polishing. Because of this, it is especially prized for making Ginjo and Daiginjo sake. The variety is very difficult to cultivate, as it tends to lodge (fall over) and has low disease resistance. Even so, Yamada Nishiki grown in the Special A districts of Miki and Kato in Hyogo Prefecture is regarded as being of the highest quality. Its small shinpaku and low protein content contribute to improving the quality of the sake during brewing, and brewers hold it in high regard. Yamada Nishiki is sometimes called the "king of sake rice," and its rich aroma and flavor are favored by many sake enthusiasts. Its standing in the sake industry is firmly established, and it became known throughout Japan during the Ginjo sake boom of the 1980s and 1990s.

Yamahai is one of the methods for making shubo (yeast starter) in sake brewing, and is distinguished by the omission of a step called yamaoroshi. Normally, when making shubo, a task called motosuri is carried out, in which steamed rice is crushed with a paddle; in yamahai, this step is abolished. The yamahai method takes in many natural yeasts and leaves saccharification and fermentation to the work of various yeasts, which gives the sake a distinctive, deep flavor. Sake made by this method is characterized by a more complex and fuller flavor than that of the usual brewing process, and it also brings out a distinctive aroma when aged. Yamahai sake is favored by people who enjoy rich, full-bodied sake, and it is also considered to pair well with food.

Yamahai shikomi (yamahai-jikomi) is one of the traditional methods of preparing the shubo (yeast starter) in sake production. The technique developed as part of kimoto brewing (the traditional yeast-starter method) and is characterized by its use of naturally occurring lactic acid bacteria, which gives the sake a rich, full-bodied flavor. The defining feature of yamahai shikomi is that it omits yamaoroshi, a step that was traditionally carried out when preparing the shubo. Yamaoroshi was heavy labor that involved grinding the rice ingredients, and experiments at the National Brewing Research Institute in 1909 (Meiji 42) showed that an equivalent shubo could be obtained without it. Following this result, many sake breweries adopted a policy of abolishing yamaoroshi, and the name yamahai (short for yamaoroshi haishi, "yamaoroshi abolished") came into being. As the saying "Don't crush with the paddle; dissolve with koji" suggests, the method places importance on the natural saccharifying enzymes of koji, and fermentation was expected to proceed more smoothly as a result. Sake made with yamahai shikomi has a distinctive, deep character and is rich in aroma and umami. The technique is still used by many sake breweries today.

Yamahaimoto is a method of making shubo (yeast starter) that uses a distinctive approach within the sake brewing process. In conventional starter making, a step called yamaoroshi (grinding the starter ingredients with paddles) is important. In yamahaimoto this step is omitted, and natural lactic acid bacteria are incorporated to create a distinctive flavor. When making a yamahaimoto shubo, work called kaiire (paddle stirring) or kumikake (ladling liquid over the starter) is carried out. A characteristic of the method is a technique in which a kumikake cylinder is used to pour liquid carefully over the shubo. This encourages natural fermentation and produces sake with complex flavor and aroma. Yamahaimoto is one of those sakes that leave a deep impression on drinkers because of their distinctive flavor.

Yamaoroshi is one of the key steps in kimoto (traditional yeast-starter method) sake brewing, and refers to the handling of steamed rice as fermentation progresses. In this step, steamed rice piled up in a shallow wooden tub (hangiri) is mashed with a paddle called a kaburagai, which helps bring out the aroma and flavor. Yamaoroshi is carried out to mix evenly the substances needed for fermentation, such as yeast, and it has a major influence on the quality of the finished sake. It is regarded as an especially important task in the development of the kimoto starter.

Yamaoroshi Haishi Moto refers to a kimoto-type shubo (yeast starter) in which the step called yamaoroshi, part of the traditional sake-making process, is omitted. Yamaoroshi is described as the process of introducing from outside the yeast and lactic acid bacteria needed to promote fermentation of the shubo. In the case of Yamaoroshi Haishi Moto, however, yeast and lactic acid bacteria that occur naturally are used to bring out a more natural flavor. As a result, the sake is characteristically rich in flavor while retaining a handcrafted feel. Kimoto-type shubo is often fermented over a long period, producing sake with complex, deeply layered flavors.

YAS medium (known in Japanese as YAS baichi) is a type of culture medium used in sake brewing, mainly to test for contamination by acid-producing bacteria. It is used to assess the state of microorganisms in koji, shubo (yeast starter), and moromi (fermentation mash). YAS medium plays an important role in detecting the growth of harmful microorganisms, such as lactic acid bacteria, in the moromi, and it contributes to stable brewing quality. This allows brewers to take measures to prevent problems during the sake-making process.

Yawaragi mizu (literally "softening water") is water drunk alongside sake while enjoying it. It is generally recommended to drink the same amount of water as sake, which helps soften the absorption of alcohol and prevents dehydration. Soft water of a similar hardness to the water used in brewing the sake, or softer, is considered ideal. Yawaragi mizu also helps reset the palate, making it easier to distinguish the flavors of different sakes more clearly. It is also considered effective in preventing a bad hangover, and is an important element of enjoying sake in a healthy way.

Yeast (kobo) is a single-celled microorganism essential to alcoholic fermentation. Its main role is to break down sugars and convert them into alcohol and carbon dioxide. In sake brewing, the aroma and flavor of the finished sake change greatly depending on the type of yeast, so a variety of yeasts are used according to the intended style. For example, Ginjo sake is often brewed with yeast strains that produce a large amount of aromatic compounds. In this way, yeast is a key factor shaping the flavor of sake, and because of its strong fermentation power, it is used in a wide range of applications, including brewing and bread making. The choice of yeast greatly affects the quality of the final product, so brewers are expected to understand the characteristics of each strain and select the appropriate one.

Yeast density refers to the number of yeast cells contained in 1 g or 1 ml of shubo (yeast starter) or moromi (fermentation mash). Yeast plays a key role in sake fermentation, producing alcohol and aroma compounds. A high yeast density means more active fermentation and can affect the character of the sake, so it is an important indicator that is measured regularly during brewing. By adjusting yeast density, brewers can control the taste and flavor of the finished sake.

Yeast purity (koubo junndo) is an indicator of what proportion of the yeast found in a sample taken during sake production, such as the shubo (yeast starter) or moromi (fermentation mash), is the cultured yeast that was added. Specifically, it shows how many cells of the added cultured yeast are present for every 100 yeast cells in the sample. Yeast purity is tested mainly with the TTC staining method or with a method using β-alanine medium, which allows the purity of the yeast to be measured accurately. High yeast purity affects the stability of brewing and the flavor of the sake, so it is an important element in sake quality control.

Yellow koji (Okoji, 黄麹) is a type of koji mold used in sake brewing. Its spores are yellow or yellow-green. Yellow koji mainly contributes sweetness and richness, giving the sake a distinctive flavor. This koji mold is also widely used in brewing soy sauce and miso, where it likewise adds depth of flavor. Sake made with yellow koji is characterized by a fruity, showy aroma and can be enjoyed especially for its delicate taste.

Yellow koji mold (kikoji-kin, 黄麹菌) is a type of koji mold, a microorganism whose spores are yellow, yellow-green, or yellow-brown in color. It is used in the production of a variety of fermented foods, including sake. In sake brewing in particular, it converts starch into sugar, and alcohol is then produced in the subsequent fermentation process. Yellow koji mold also plays an important role in making miso and soy sauce, where it is essential for bringing out flavor and aroma. Its use adds a distinctive flavor and umami to the finished product.

YK-35 is an abbreviation for a specific sake-brewing formula, or recipe, used mainly by breweries aiming to win awards at the Annual Japan Sake Awards. The Y stands for Yamada Nishiki, the K for Kumamoto No. 9 yeast, and 35 for a rice polishing ratio of 35%. The recipe is designed to produce a showy ginjo aroma (the fragrant, fruity profile associated with Ginjo-grade sake), and for this reason many tojis (master brewers) and brewery owners value it. Because the rice polishing ratio is very low at 35%, only the innermost part of the rice grain is used, which gives a sake with a fruity, rich aroma. At the Annual Japan Sake Awards, where entries are ranked with awards such as gold and silver, sake made with YK-35 is often highly rated.

Yokai jisseki is an indicator of the increase in volume that results when an auxiliary ingredient used in sanbai zojo (triple-volume brewing), such as glucose, is dissolved in water. It is generally expressed as the number of milliliters of water in which 1 kg of the auxiliary ingredient was dissolved. This value is an important factor in sake brewing, particularly because it affects the adjustment of sweetness and flavor. Understanding yokai jisseki helps in selecting ingredients that contribute to the fermentation process and to better sake quality. It also plays an important role in quality control and in optimizing the production process.

Yosekiju (volume weight) is a measure of the weight of a fixed volume of brown rice or rice, generally one liter. The higher the value, the more solid the rice grains are considered to be and the better their condition, which makes it an important indicator of rice quality. Because volume weight has a significant effect on the taste of the rice and on sake brewing, it is one of the indicators watched closely in sake production. Rice with a high volume weight often gives depth to the flavor and aroma of the sake, so it serves as an important benchmark for producing good-quality sake.

Yukibie (雪冷え) is one of the temperature ranges used for serving chilled sake, referring to a temperature of around 5°C. At this temperature, the flavor and aroma of the sake are said to be at their most pronounced. Served at yukibie, sake takes on a sharp, clear character, and the lively aromas of types such as Ginjo and Junmai are particularly noticeable. However, if the sake is chilled any further, its flavor and aroma can no longer be fully appreciated, so balance is important. Enjoying sake at yukibie allows you to appreciate its distinctive drinking satisfaction and refined flavor.

Yumai-zukuri is a sake-brewing technique that has attracted particular attention in recent years. It uses a process called "liquefied mashing" (ekika shikomi), in which polished rice is liquefied before it goes into the tank. Ordinary sake brewing uses steamed polished rice. In yumai-zukuri, the polished rice is finely crushed in a blender together with the brewing water and turned into a milky white liquid. This liquefaction is characterized by the addition of enzyme preparations to promote saccharification. As a result, sake can be made without the koji that conventional methods require. Warming and stirring the mash also allow alcohol to be produced efficiently. The advantage of yumai-zukuri is that it allows production at low cost. This makes large-scale production and the development of new markets possible, and it is becoming a factor in broadening the diversity of sake brewing.

Zasshu refers to alcoholic beverages that, under Japan's Liquor Tax Act, do not belong to existing categories such as sake, shochu, and beer. Specifically, it includes newer types of alcoholic beverages such as happoshu (sparkling alcoholic beverages) and powdered sake. As the name suggests, zasshu is not bound to any particular production method or ingredient, and is characterized by its wide variety of styles. This allows a range of flavors and ways of drinking to be enjoyed, and offers considerable convenience.

Zatsumi (off-flavors) refers to elements in the taste of sake that cause an unpleasant impression. It generally appears when the balance of flavors is disrupted, and the term is used especially when bitterness or astringency stands out. Because zatsumi results from flavors that are not in harmony with the other components, it is regarded as an important indicator when evaluating the quality and flavor of sake. In contrast to a clean, clear taste, zatsumi is sometimes described as a "dirty taste" (kitanai aji), which suggests that the natural umami and aroma of the sake have been compromised. Too much zatsumi detracts from the drinking experience and lowers satisfaction, so appropriate control during the brewing process is required.

Zatsuyo yosui (utility water) refers to water used in sake brewing mainly for washing equipment and for facilities such as boilers. This water is used for tasks not directly connected to the brewing process, but it is very important for keeping the brewery environment clean. Although the quality of utility water rarely affects the quality of the sake itself, proper management is essential. In sake making, cleaning and equipment maintenance contribute to preserving sake quality, so utility water is also drawn from a reliable source and handled with care.

"Zenkan kokan-gata" (前緩後緩型) is one of the fermentation patterns of moromi (fermentation mash) in sake brewing. This pattern is characterized by a gradual rise in temperature during the early stage of fermentation, followed by rapid progress from the middle to the late stage. Specifically, the temperature rise in the first half is modest and alcohol production is relatively low, so fermentation proceeds gently. In the second half, fermentation advances rapidly, which can give the sake greater depth of flavor. This type of fermentation pattern can be an important factor in bringing out particular aromas and flavors.

Zenko Koteigata (前高後低型, "high early, low later" type) is one of the temperature-control patterns used during the production of moromi (fermentation mash) in sake brewing. In this method, the temperature at tomezoe (the final addition in the three-stage mash build-up) is set high at an early stage, encouraging the mash to progress at a high temperature. Specifically, with the aim of dissolving the steamed rice and advancing saccharification and alcoholic fermentation, the mash is held at a high temperature until the alcohol content reaches 10 to 13 percent. After that, the temperature of the mash is gradually lowered. The advantages of this method are good utilization of the raw materials and a shorter moromi production period. However, because attention must be paid to the mash formula and the activity of the yeast, careful management and adjustment are required. This method is regarded as an important technique in brewing aimed at improving quality.

Zenkyu-kokan-gata (前急後緩型) is one type of fermentation pattern in sake brewing. In this pattern, the fermentation of the moromi (fermentation mash) proceeds rapidly in the first half and slows down in the second half. Specifically, in the early stage of fermentation the yeast is highly active and alcohol is produced quickly, but in the later stage of the moromi the yeast activity settles and fermentation gradually becomes more gentle. Because of these characteristics, the overall brewing period of the moromi is generally relatively short. Sake made with this pattern often shows a fruity, fresh character, and temperature control during production and the choice of yeast are important.

The zojo ratio (増醸割合) is the proportion of white rice used as raw material for zojoshu (増醸酒, increased-volume sake) in sake production, relative to the total amount of white rice used in that sake brewing year. It is expressed as a percentage, and the approval standards set it at 23% or less. Zojoshu is often offered at a more affordable price than ordinary sake, so the proportion of white rice used in the production process is adjusted. This makes it possible to produce sake that keeps costs down while maintaining its flavor and quality.

Zojoshu is sake brewed mainly by the sanbai zojo method (the "triple-volume" brewing method). In this method, miscellaneous yeast is used during production to increase the volume of the original sake up to three times, so that more sake can be produced. Zojoshu is often reasonably priced and has a light aroma and flavor, which makes it popular as a sake to enjoy every day. However, it is said to be somewhat lacking in depth of flavor and aroma compared with Junmai and Honjozo sake.