K

• Kirei [ “clean”, “beautiful” ]
• Kiri-kaeshi [ (preliminary) mixing of kōji pile ]
• Kirikaeshi-ki [ kiri-kaeshi machine ]
• Kō-on tōka shubo [ high-temperature-saccharification shubo ]
• Kōbo jikomi
• Kōbo no kensa [ yeast inspection ]
• Kōdo [ (level of ) hardness of water ]
• Kōji muro (muro)・sei-kiku-shitsu [ koji-making room ]
• Kōji no kaori [ kōji aroma(s) ]
• Koji-kin [ sake mould (fungus), Aspergillus oryzae ]
• Kōjimai・kake-mai (mi-mai)・shubomai
• Kōji・kome kōji [ kōji (sake mould); rice kōji ]
• Kōki-seibun kō-seisan kōbo [ koji-making room ]
• Kome suibun [ water content of rice ]
• Kome・genmai・hakumai [ rice; brown rice; white rice ]
• Koshiki [ koshiki rice steamer ]
• Koshiki-daoshi
• Kōso-zai [ enzyme preparation (enzyme agent) ]
• Kōsui・nansui [ hard water; soft water ]
• Kumi-mizu [ water for mashing ]