The Society for Nada Sake Research (SNSR)

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

  • 日本語
  • English

Translator:Philip Harper

Translator's note

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  • Eki-ka jikomi [ “liquefaction mashing” ]
  • Mushi (mushi-mai)・jō-mai [ steamed rice (rice steaming) ]
  • Fuku-genryō [ subsidiary ingredients ]
  • Jōzo arukōru, arukōru tenka (aruten) [ brewer’s alcohol; (process of) alcohol addition ]
  • Sei-mai buai [ rice-polishing ratio ]
  • Sei-mai [ rice polishing ]
  • Tanpaku shitsu [ protein ]
  • Shuzō-yō genmai [ “brown rice for sake brewing” ]
  • Yamada Nishiki [ brewer’s rice variety ]
  • Tetsu [ iron ]
  • Shiki-taku [ colour and clarity ]
  • Kariumu [ potassium ]
  • Nihonshu seizō kōtei [ sake brewing process ]
  • Ki-ippon
  • San-do・ sōsan・yūki-san [ acidity; total acidity; organic acid(s) ]
  • Sansei karubokishi pepuchida-ze (Ei shi-pi-) [ acid carboxypeptidase (ACP) ]
  • Translator’s note.
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supporting company
Nagata Brewing Machinery Co., Ltd
Fujiwara Techno-Art Co., Ltd

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Do not drink and drive.
Drinking during pregnancy can cause birth defects and drinking while breast-feeding may affect breastfed infants.