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HISTORY & PERSPECTIVE

UNDERSTANDING SAKE

SAKE CLASSIFICATION

INGREDIENTS

THE BREWING PROCESS

GLOSSARY		 ABOUT SAKE

To learn more about sake, please click on the links in the left column.
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GLOSSARY

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Futsu-shuFutsu-shu
No minimum requirements of rice polishing rate. It constitutes the 80% of the sake market.

Ginjo-shuGinjo-shu
Using at least 60% polished rice, a very small amount of distilled alcohol is added to enliven flavors and aromas. Light, aromatic, fruity, and refined.

HonjojoHonjojo
Made with rice, water, koji, yeast, and small amount of distilled alcohol added.

Junmai-shuJunmai-shu
Made with only rice, water, koji, and yeast. Often, junmai-shu has a full and solid flavor profile.

Koji
Rice is sprinkled with koji-mold. Its role is to breakdown the starch into sugar for fermentation.

Kura or SakakuraKura or Sakakura
A sake brewery. “Kura” means a storehouse. Hence, Saka Kura means the sake brewery.

Kurabito
Sake brewery workers.

KuramotoKuramoto
Brewer.

Sakakura or KuraSakakura or Kura
A sake brewery. “Kura” means a storehouse. Hence, Saka Kura means the sake brewery.

SakamaiSakamai
Sake rice.

Seimaibuai
Rice polishing or milling rate.

Shinpaku
White opaque center found in sake rice.

Toji
Brew master or head brewer. Toji is responsible creating all aspects of sake making.

Tokutei Meishoushu
Collectively referred to Premium Sake, which has minimum of at least 70% rice polished rate. It only constitutes about 20% of the sake market. Normal sake or “futsu-shu” constituting the remaining 80% or so.