Search results：koji
- 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.