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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Search results:koji

  • Sake-kasu・seishu-kasu [ pressed sake “cake” ]
  • Henchō moromi [ abnormal moromi ]
  • Moromi nissū [ fermentation time ]
  • Yodan jikomi (yodan) [ fourth stage mashing ]
  • Moromi [ main mash ]
  • Moto-tate [ shubo mashing ]
  • Shikomi haigō [ brewing recipe ]
  • Yamahai・yama-oroshi-haishi-moto [ yamahai; yamahai yeast starter ]
  • Kō-on tōka shubo [ high-temperature-saccharification shubo ]
  • Shubo kōtei [ shubo making process ]
  • Sokujō-kei shubo・sokujō shubo [ sokujo-school yeast starter/sake ]
  • Yasei kōbo [ wild yeast ]
  • Kōki-seibun kō-seisan kōbo [ koji-making room ]
  • Kōso-zai [ enzyme preparation (enzyme agent) ]
  • Guruko-amira-ze [ glucoamylase ]
  • Arufa-amira-ze [ alpha-amylase ]
  • Haze [ growth state of koji-kin ]
  • Kiri-kaeshi [ (preliminary) mixing of kōji pile ]
  • Kikai-sei-kiku-hō [ mechanized koji-making ]
  • Sei-kiku・sei-kiku kōtei [ kōji making; kōji- making process(es) ]
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supporting company
Nagata Brewing Machinery Co., Ltd
Fujiwara Techno-Art Co., Ltd

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