The Society for Nada Sake Research (SNSR)

Sake Glossary by the Society for Nada Sake Research (SNSR)

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Translator:Philip Harper

Translator's note

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  • Kabi-shū [ mould smell ]
  • Kai-ire [ mixing (with a kai tool) ]
  • Kaizō [ the formal end of the year’s brewing ]
  • Kai・Kaibō [ kai stirring tool ]
  • Kake-kōji
  • Kariumu [ potassium ]
  • Kassei-tan [ active carbon ]
  • Kasu kansan ritsu [ conversion rate of sake kasu ]
  • Kasu-buai [ ratio of sake lees ]
  • Kentei・bunkai [ kentei registration; demarcation) ]
  • Ki-ga [ wood smell ]
  • Ki-ippon
  • Kiga yōshū・arudehido-shū [ “wood-like” smell; aldehyde smell ]
  • Kijō-shu [ “noble brewed” sake ]
  • Kikai-sei-kiku-hō [ mechanized koji-making ]
  • Kiki-choko・kiki-choku [ tasting cup ]
  • Kiki-shu shiken-hō [ sake tasting methods ]
  • Kiki-zake yōgo [ sake tasting terms ]
  • Kiki-zake・kiki-shu [ sake tasting ]
  • Kimoto-kei shubo・ kimoto [ kimoto school yeast starter; kimoto sake ]
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supporting company
Nagata Brewing Machinery Co., Ltd
Fujiwara Techno-Art Co., Ltd

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