List of Standard English Expressions for Sake Terminology (Sake Terms trial English edition)

March 31, 2022 : National Research Institute of Brewing

Note: This list provides the user with some reference when explaining about sake in English and was created with diversity of expression in mind. Its use should not be
enforced on people and it should not be used to reject other expressions.
Further explanation within the brackets in the English notation may be additionally used as necessary.
This list has been compiled by referring to books and websites that introduce sake in English, and also with the assistance of Chris Pearce (The Joy of Sake),John Gauntner (Sake World), the Wine & Spirits Education Trust (WSET), and International Wine Challenge (IWC).

1. Brewing Terms
First
letterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

ABV (Alcohol by Volume)

アルコール度数

alcohol dosu

acidity

酸度

san-doTartaric acid (g/100 mL) = 0.075 x acidity (mL),
Sulfuric acid (g/100 mL) = Tartaric acid (g/100 mL)
x 0.653

adding rice

掛け米kake-maisake rice used for fermentation starter andfermentation mash, except for koji making

adding water

割水

warimizu

Undiluted sake contains up to 20% of alcohol and isusually diluted to 14-16% alcohol before bottling.
These alcohol contents are easy to drink.

addition of water

割水

warimizu

Undiluted sake contains up to 20% of alcohol and isusually diluted to 14-16% alcohol before bottling.
These alcohol contents are easy to drink.

aged and sweet specialty sake

貴醸酒

kijoshu(kijōshu)a special kind of sake with sweet and rich taste
and often well aged
It is brewed with special method.

A

1 ページ

FirstletterA

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

aged sake (long aged sake)

長期熟成酒、古酒

choki-chozo-shu, koshu

aging

熟成

jukuseialcohol (for brewing)

醸造アルコール

jozo(jōzō) alcohol

Distilled alcohol, fermented from sugar cane, isused to adjust the flavor of sake in some cases.

alcohol-adjusting water

割水

warimizu

Undiluted sake contains up to 20% of alcohol and isusually diluted to 14-16% alcohol before bottling.
These alcohol contents are easy to drink.

alcohol content

アルコール度数

alcohol dosu

alcohol percentage

アルコール度数

alcohol dosu

alcohol yield

純アルコール収得量 jun alcohol shutokuryo

volume of produced alcohol (L) from 1,000 kg of
rice

amino acid content

アミノ酸度

aminosan-do

formol nitrogen expressed as volume (mL) of 0.1
mol/L NaOH needed for 10 mL of sakeamylases

糖化酵素

toka-koso

enzymes for saccharification,
enzyme to digest starch into sugar

Annual Japan Sake Awards

全国新酒鑑評会

zenkoku-shinshu-kampyokai

the competition in Japan for ginjo produced during
the previous winter season

arabashiri

荒走りarabashiri

first obtained sake when sake is pressed

Aspergillus oryzae

麴菌koji-kin

Aspergillus oryzae； mainly used for koji making.

association yeast

きょうかい酵母

Kyokai-kobosake yeast distributed by Brewing Society of Japan

2 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

bacｔerial contamination

火落ち

hiochi

causing critical spoilage and fault by lactic acidbacteria

break time of warming

沸き付き休みwakitsuki-yasumi

continuous fermenting period of a starter culture

brew master杜氏

toji(tōji)brewers alcohol

醸造アルコール

jozo(jōzō) alcohol

Distilled alcohol, fermented from sugar cane, isused to adjust the flavor of sake in some cases.

brewer's recipe (sake brewer's recipe)

仕込配合shikomi-haigo(haigō)

Brewer’s recipe comprises the amounts ofsteamed rice, koji , water and additives such as
alcohol.

原料米

genryo-mai

For sake making, both cultivars of sake specificrice and cooking rice are used.

B

brewer's rice
酒造好適米、酒米、 shuzo-kotekimai(shuzō-kōtekimai), sakamai,
醸造用玄米
jozoyo-gemmai (jōzōyō-gemmai)Crice cultivars suitable for sake making

bringing steamed rice into koji -making room

引き込みhikikomi

brown rice

玄米

gemmai

BSJ (Brewing Society of Japan) yeast

きょうかい酵母

Kyokai-kobocarry freshly made koji out of koji -making room

出麹dekojicask sake

樽酒

tarusake

This type sake has a specific flavor of cedar and is
not aimed at maturing.

cease warming (since spontaneous fermentation isachieved)

沸き付き休みwakitsuki-yasumi

continuous fermenting period of a starter culture

cedar ball

酒林、杉玉

sakabayashi, sugidama

a sphere-shaped ornament made with cedar leaves

3 ページ

sake yeast distributed by Brewing Society of Japan

FirstletterC

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

ceremonial opening of sake cask

鏡開き、鏡割りkagami-biraki, kagami-wari

a ceremony to crack open a wooden (cedar) sakecask with wooden hammers (at the beginning of aparty to toast with this sake)charcoal filtration

炭素濾過

tanso-roka

These operations is carried out to adjust sakeflavor.

chief sake maker

杜氏

toji(tōji)

cloth bags used at pressing stage

酒袋

sakabukuro

cloudy sake

にごり酒

nigori-zakecold-weather brewing

寒造り

kan-zukuribags to put fementation mash insake making method in the coldest season of theyear which is effective in preventing microbiol
contaminationcommencement of fermentation (of a starter culture) 沸き付き

wakitsuki

commercial sake

普通酒

futsu-shusake that is not categorized specially designatedsakeconditioning of a starter culture（酒母の）枯らしkarashiperiod between completion of a starter culture anduse of it

conditioning period（麴の）枯らしkarashiperiod to cool and dry finished koji

conditioning period (after rice polishing)（白米の）枯らし期間 karashi-kikan

Since rice grains are dried during polishing, thepolished rice gains moisture to the equilibrium
during this period.

cooking rice

一般米

ippammaiFor sake making, both cultivars of sake brewing
rice and cooking rice are used. Both cultivars are
non-glutinous japonica rice.

cooling and drying of koji

（麴の）枯らしkarashiperiod to cool and dry finished kojicooling down of a starter culture

分け

wake

4 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description
period to cool and dry finished kojicooling of koji

（麴の）枯らしcooling period（白米の）枯らし期間 karashi-kikan

Since rice grains are dried during polishing, thepolished rice gains moisture to the equilibrium
during this period.

daiginjo(-shu)

大吟醸酒

daiginjo-shu

super premium ginjo made from highly-polishedrice

day 2- resting day after 1st addition

踊

odori

On the second day of three-step preparation for
fermentation mash, no rice is added to enhance thegrowth of yeast.

day after soe

踊

odori

On the second day of three-step preparation for
fermentation mash, no rice is added to enhance thegrowth of yeast.

decantation

滓引きoribikiremoval of sediment from the sakedegree of rice polishing

精米歩合

seimai-buai

the weight percentage of white rice to brown rice

dehusked rice

玄米

gemmaidiastatic enzyme

糖化酵素

toka-koso

enzymes for saccharification,
enzyme to digest starch into sugar

diet-staple rice

一般米

ippammaiFor sake making, both cultivars of sake brewing
rice and diet-staple rice are used. Both cultivars
are non-glutinous japonica rice.

diluting water

割水

warimizu

Undiluted sake contains up to 20% of alcohol and isusually diluted to 14-16% alcohol before bottling.
These alcohol contents are easy to drink.

karashi

C

D

5 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

dilution with water

割水

warimizu

Undiluted sake contains up to 20% of alcohol and isusually diluted to 14-16% alcohol before bottling.
These alcohol contents are easy to drink.

distilled alcohol (for brewing)

醸造アルコール

jozo(jōzō) alcohol

Distilled alcohol, fermented from sugar cane, isused to adjust the flavor of sake in some cases.

eating rice

一般米

ippammaiFor sake making, both cultivars of sake brewing
rice and eating rice are used. Both cultivars are
non-glutinous japonica rice.

enhancement of flavor by warming

燗上がりkan-agariferment醪moromi

It contains rice, koji , water and starter culture.

fermentation mash

醪

moromi

It contains rice, koji , water and starter culture.

fermentation starter

酒母、酛

shubo, motoShubo means mother of sake.

filter press (for sake)

もろみ搾り機、圧搾機

moromi shibori-ki, assaku-ki

It is sometimes referred as Yabuta , a brand name.

filtration (of fermentation mash)

上槽、搾り

joso(jōsō), shibori

Filtration is a process to separate sake cake andsake.

final addition

留添、留仕込、留tome-zoe, tome-jikomi, tome

the third step of three-step preparation for
fermentation mash

final mixing (of koji )仕舞仕事shimai-shigoto

When 5 to 7 hrs have passed since the middlework, these operations are carried out to control
the temperature, moisture and growth of koji .

final-work

仕舞仕事

shimai-shigoto

When 5 to 7 hrs have passed since the middlework, these operations are carried out to control
the temperature, moisture and growth of koji .

D

E

F

Definition and Description

6 ページ

FirstletterF

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

fining (clarification) of pressed sake滓下げorisage

This operation is carred out to settle sediment
before bottling.

first addition

初添、添仕込、添

hatsu-zoe, soe-ｊikomi, soe

the first step of three-step preparation for
fermentation mash

first mixing

仲仕事naka-shigoto

These operations are carried out to control thetemperature, moisture and growth of koji .

first run

荒走りarabashiri

first obtained sake when sake is pressed

first stage

初添、添仕込、添

hatsu-zoe, soe-ｊikomi, soe

the first step of three-step preparation for
fermentation mash

free run sake

荒走りarabashiri

first obtained sake when sake is pressed

fresh sake

しぼりたてshiboritate

freshly pressed sake

しぼりたてshiboritate

full strength sake

原酒

genshusake that is not diluted with water for alcohol
content adjustment

fune

槽

fune

a vertical press using bags

futa

麹蓋

koji-buta

traditional koji making container which isrectangular shaped stakable tray, typically filledwith about 1.5kg of koji

futa-koji

蓋麹futa-koji

traditional koji making method using shallow
wooden trays

general rice

一般米

ippammaiFor sake making, both cultivars of sake brewing
rice and general rice are used. Both cultivars are
non-glutinous japonica rice.

genshu原酒

genshusake that is not diluted with water for alcohol
content adjustment

G

7 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description
sake made from highly polished rice using special
techniqueginjo(ginjō)(-shu)

吟醸酒

ginjo(ginjō)-shu

ginjo(ginjō) making

吟醸造り

ginjo(ginjō)-zukuri

ginjo sake cake

吟醸酒粕、吟醸粕

ginjo-shu-kasu, ginjo-kasu

the solids of the ginjo fermenation mash that areleft after filtration

grinding process (of starter culture)酛摺りmoto-suri

grinding of rice and koji in starter culture

heat sterilization

火入れ

hiire

This operation is carred out to assure microbial
stability and product quality.

hiyaoroshi

ひやおろしhiyaoroshi

Hiyaoroshi is sake made in winter, matured during
summer, and bottled in autumn.

honjozo(honjōzō)(-shu)

本醸造酒

honjozo(honjōzō)-shu

sake made from quality rice with addition of limited
volume of brewers alcohol

hot-water keg

暖気

daki

Hot-water keg is a wooden or aluminium container
filled with hot water. It is put into a starter culture
to warm it.

improved taste by warming

燗上がりkan-agariingredient composition

仕込配合

shikomi-haigo(haigō)

inoculate koji spores

種切りする

tanekiri-suru

intermediate mixing (of koji )仲仕事naka-shigoto

These operations are carried out to control thetemperature, moisture and growth of koji .

jummai(junmai)(-shu)

純米酒

jummai(junmai)-shu

sake made only from rice and koji (without additionof brewers alcohol)

G

H

I

J

8 ページ

Ingredient composition comprises the amounts ofsteamed rice, koji , water and additives such as
alcohol.

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

kagamibiraki

鏡開き、鏡割りkagami-biraki, kagami-wari

a ceremony to crack open a wooden (cedar) sakecask with wooden hammers (at the beginning of aparty to toast with this sake)kake (rice)

掛け米kake-maisake rice used for fermentation starter andfermentation mash, except for koji making

kijo(kijō)-shu

貴醸酒

kijoshu(kijōshu)a special kind of sake with sweet and rich taste
and often well aged
It is brewed with special method.

kikichoko

唎き猪口kiki-choko

tasting cup (sake tasting porcelain cup)

kimoto生酛

kimotoa traditional starter culture (with (natural) lactic
acid fermentation)
The process of kimoto making has a step ofmotosuri , grinding of rice and koji .

kimoto and yamahai

生酛系酒母kimotokei-shubo

a traditional starter cultures (with (natural) lactic
acid fermentation)

kimotoa traditional starter culture (with (natural) lactic
acid fermentation)
The process of kimoto making has a step ofmotosuri , grinding of rice and koji .

kimotoa traditional starter culture (with (natural) lactic
acid fermentation)
The process of kimoto making has a step ofmotosuri , grinding of rice and koji .

kimotoa traditional starter culture (with (natural) lactic
acid fermentation)
The process of kimoto making has a step ofmotosuri , grinding of rice and koji .

K

Kimoto school yeast starterkimoto seed mash

kimoto starter culture

生酛

生酛

生酛

9 ページ

FirstletterEnglish expression

kimoto- style starter culture

K

Terms (in Japanese)生酛系酒母

Roman character notation called Hepburn
Romanization*

Definition and Description

kimotokei-shubo

traditional starter cultures (with (natural) lactic
acid fermentation)
After 10-12 hrs of the inoculation of koji spores,
the pile of koji is spread and piled up again to keep
the even temperature. This step is often takenplace just before transferring koji into shallow
trays.

kirikaeshi

切り返しkirikaeshikoji(kōji)麴koji(kōji)koji (rice koji )米麴kome-koji

A kind of mold grown on rice. It is often called
simply as koji in sake making.

koji-buta

麹蓋koji-buta

traditional koji making container which isrectangular shaped stakable tray, typically filledwith about 1.5kg of koji

koji (kōji ) for ginjo (ginjō ) making

吟醸麴

ginjo-koji(ginjō-kōji)koji- making room麴室koji-murokoji making using trays

蓋麹futa-koji

koji mold麴菌koji-kinkoji ratio

麴歩合koji-buai

koji rice麴米koji-maikoji room麴室koji-murokoji spores種麴

tane-koji

koji tray

麹蓋koji-buta

10 ページ

Koji is culture of a special species of mold on rice,barley etc. which is used to make sake, shochu etc.

traditional koji making method using shallow
wooden trays

percentage of koji rice to total rice weightkoji making room in a sake brewery

traditional koji making container which isrectangular shaped stakable tray, typically filledwith about 1.5kg of koji

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

kumikake

汲み掛けkumikake

Taking out and pouring of starter culture liquid
during early stage of starter making to enhance theabsorption of liquid by koji and steamed rice. Liquidin starter culture is full of released enzyme fromkoji . Pouring this liquid to the rice enhancessaccharification.

Kyokai yeast

きょうかい酵母

Kyokai-kobosake yeast distributed by Brewing Society of Japanlimited water absorption

限定吸水gentei-kyusui

controlling the water content of rice by means ofcurtailing soaking time

live bottled sake

生詰（酒）namazume(-shu)sake pasteurized prior to tank storage but not atbottling,bottling without pasteurization

live storage sake

生貯蔵（酒）

nama-chozo(-shu)sake pasteurized only once at bottling

main fermentation

醪moromi

It contains rice, koji , water and starter culture.

main fermentation mash

醪

moromi

It contains rice, koji , water and starter culture.

main mash

醪

moromi

It contains rice, koji , water and starter culture.

make koji

製麴するseikiku-surumaker's recipe (sake maker's recipe)

仕込配合shikomi-haigo(haigō)

Maker's recipe comprises the amounts of steamed
rice, koji , water and additives such as alcohol.

mash (sake mash)

醪

moromi

It contains rice, koji , water and starter culture.

sandan-shikomi, sandan-jikomi

To prepare the fermentation mash of sake, koji ,steamed rice and water are divided into three
portions and added over four days. This method iseffective to prevent microbial contamination.

K

L

M

Definition and Description

mashing in three stages

三段仕込

11 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description
sake that is not categorized specially designatedsakemass-market sake

普通酒

futsu-shumaster sake brewer

杜氏

toji(tōji)maturation

熟成jukuseimaturation in autumn (good maturation in autumn)

秋上がりaki-agarimethod for making ginjo(ginjō) sake

吟醸造り

ginjo(ginjō)-zukuri

middle addition

仲添、仲仕込、仲

naka-zoe, naka-jikomi, naka

the second step of three-step preparation for
fermentation mash

middle-work

仲仕事naka-shigoto

These operations are carried out to control thetemperature, moisture and growth of koji .

milled rice

白米

hakumai

mixing (of koji rice)

床もみtokomomi

mixing (stirring) of fermentation mash

櫂入れkaiiremotosuri酛摺りmoto-suri

grinding of rice and koji in starter culture

mounding盛

mori

After first day, koji is transferred into shallow trays
for the second day of the process.

multiple parallel fermentation

並行複醱酵heiko-fukuhakko

process wherein saccharification and fermentation
occur simultaneouslyM

12 ページ

After inoculation of koji spores, koji rice iskneaded and mixed well to put koji spores evenly
onto rice.

FirstletterN

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

naka

仲添、仲仕込、仲

naka-zoe, naka-jikomi, naka

the second step of three-step preparation for
fermentation mash

nama-zake

生酒

nama-shu, nama-zake

non-pasteurized sakenamachozo(-shu)

生貯蔵（酒）

nama-chozo(-shu)sake pasteurized only once at bottlingnamazume(-shu)

生詰（酒）namazume(-shu)sake pasteurized prior to tank storage but not atbottling,bottling without pasteurization

natural strength sake

原酒

genshusake that is not diluted with water for alcohol
content adjustment

neutral alcohol (for brewing)

醸造アルコール

jozo(jōzō) alcohol

Distilled alcohol, fermented from sugar cane, isused to adjust the flavor of sake in some cases.

new sake

新酒

shinshu

nigorizake

にごり酒

nigori-zakecloudy sakenihonshu-do

日本酒度

nihonshu-do

an indicator of sweetness of sake
It is a specific gravity converted into sake meterscale which indicates sweet or dry. + means dry
and - means sweet.

noble brewed sake

貴醸酒

kijoshu(kijōshu)a special kind of sake with sweet and rich taste
and often well aged
It is brewed with special method.

non-pasteurized sake

生酒

nama-shu, nama-zake

non-premium sake

普通酒

futsu-shu

13 ページsake that is not categorized specially designatedsakeFirstletterN

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

non-special-designation sake

普通酒

futsu-shusake that is not categorized specially designated
sake

odori

踊

odori

On the second day of three-step preparation for
fermentation mash, no rice is added to enhance thegrowth of yeast.

old sake

長期熟成酒、古酒

choki-chozo-shu, koshu

opaque white center (of rice)

心白

shimpaku(shinpaku)

Opaque white center (of rice) is loose structure in
the center of rice grain which makes easy for koji
to grow into it. It is visually appeared white.

ordinary rice

一般米

ippammaiFor sake making, both cultivars of sake brewing
rice and ordinary rice are used. Both cultivars are
non-glutinous japonica rice.

ordinary sake

普通酒

futsu-shusake that is not categorized specially designatedsakeoriginal strength sake

原酒

genshusake that is not diluted with water for alcohol
content adjustment

pasteurization

火入れ

hiire

This operation is carred out to assure microbial
stability and product quality.

pearl of rice

心白

shimpaku(shinpaku)

Pearl of rice is loose structure in the center of ricegrain which makes easy for koji to grow into it. It isvisually appeared white.

percentage of koji rice to total rice weight麴歩合koji-buai

percentage of rice polishing

精米歩合

seimai-buai

percentage of sake cake to total rice weight粕歩合kasu-buai

percentage of water to total rice weight

汲水歩合

kumimizu-buai

OP

Definition and Description

14 ページ

the weight percentage of white rice to brown rice

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

polished rice

白米

hakumaipolished rice ratio

精米歩合

seimai-buai

the weight percentage of white rice to brown ricepolishing rice ratio

精米歩合

seimai-buai

the weight percentage of white rice to brown rice

pouring (of starter liquid)

汲み掛けkumikake

Taking out and pouring of starter culture liquid
during early stage of starter making to enhance theabsorption of liquid by koji and steamed rice. Liquidin starter culture is full of released enzyme fromkoji . Pouring this liquid to the rice enhancessaccharification.

premium sake

特定名称酒

tokutei-meisho-shu

Tokutei-meishou, (specific designation):This is theclassification system for sake as determined by the
National Tax Agency.

pressing

上槽、搾り

joso(jōsō), shiboria process to separate sake cake and sakepropagate koji mold製麴する

seikiku-suru

proportion of raw materials

仕込配合shikomi-haigo(haigō)

Proportion of raw materials comprises the amountsof steamed rice, koji , water and additives such as
alcohol.

Ppumping over (for sake making)

汲み掛けkumikake

Taking out and pouring of starter culture liquid
during early stage of starter making to enhance theabsorption of liquid by koji and steamed rice. Liquidin starter culture is full of released enzyme fromkoji . Pouring this liquid to the rice enhancessaccharification.

pure alcohol (for brewing)

醸造アルコール

jozo(jōzō) alcohol

Distilled alcohol, fermented from sugar cane, isused to adjust the flavor of sake in some cases.

15 ページ

FirstletterP

English expression

pure-rice sakeTerms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

純米酒jummai(junmai)-shu

sake made only from rice and koji (without additionof brewers alcohol)

滓引きoribikiremoval of sediment from the sakeracking（白米の）枯らし期間 karashi-kikan

Since rice grains are dried during polishing, thepolished rice gains moisture to the equilibrium
during this period.

ratio of koji rice to total rice麴歩合koji-buai

ratio of polished rice to brown rice

精米歩合

seimai-buai

the weight percentage of white rice to brown rice

ratio of sake lees粕歩合

kasu-buai

percentage of sake lees to total rice weightratio of spent-rice to rice粕歩合kasu-buai

ratio of wateｒ to rice

汲水歩合kumimizu-buaiRre-breaking up (of koji )切り返しkirikaeshi

After 10-12 hrs of the inoculation of koji spores,
the pile of koji is spread and piled up again to keep
the even temperature. This step is often takenplace just before transferring koji into shallow
trays.

recirculation of liquid in a starter culture

汲み掛けkumikake

Taking out and pouring of starter culture liquid
during early stage of starter making to enhance theabsorption of liquid by koji and steamed rice. Liquidin starter culture is full of released enzyme fromkoji . Pouring this liquid to the rice enhancessaccharification.

regular sake

普通酒

futsu-shusake that is not categorized specially designatedsakeremoval of sediment滓引きoribiki

16 ページ

FirstletterR

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

rest day踊odori

On the second day of three-step preparation for
fermentation mash, no rice is added to enhance thegrowth of yeast.

rest period

踊

odori

On the second day of three-step preparation for
fermentation mash, no rice is added to enhance thegrowth of yeast.

restacking of koji trays

積み替えtsumikae

to control koji temperatures

resting period of starter culture

沸き付き休みwakitsuki-yasumi

continuous fermenting period of a starter culture

resting stage

踊

odori

On the second day of three-step preparation for
fermentation mash, no rice is added to enhance thegrowth of yeast.

rice (for sake making)

原料米

genryo-mai

For sake making, both cultivars of sake specificrice and cooking rice are used.

rice as a staple diet

一般米

ippammaiFor sake making, both cultivars of sake brewing
rice and rice as a staple diet are used. Bothcultivars are non-glutinous japonica rice.

rice bran糠nukarice bran powder

糠

nuka

rice for making koji (white rice for making koji )麴米koji-mairice milling

精米

seimaia process that scrapes off the outer layer of brownrice to reduce the contents of lipid, protein, etc

rice-milling machine

精米機

seimai-ki

a machine for scraping off the outer layer of brownrice

rice of staple diet

一般米

ippammaiFor sake making, both cultivars of sake brewing
rice and rice of staple diet are used. Both cultivars
are non-glutinous japonica rice.

17 ページ

FirstletterR

S

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

rice polisher

精米機

seimai-ki

a machine for scraping off the outer layer of brownrice

rice polishing

精米

seimaia process that scrapes off the outer layer of brownrice to reduce the contents of lipid, protein, etc

rice-polishing equipment

精米機

seimai-ki

a machine for scraping off the outer layer of brown
rice

rice-polishing machine

精米機

seimai-ki

a machine for scraping off the outer layer of brown
rice

rice-polishing rate

精米歩合

seimai-buai

the weight percentage of white rice to brown rice

rice-polishing ratio

精米歩合

seimai-buai

the weight percentage of white rice to brown rice

rice to eat

一般米ippammaiFor sake making, both cultivars of sake brewing
rice and rice to eat are used. Both cultivars are
non-glutinous japonica rice.

rice to make koji (white rice to make koji )麴米koji-mairough run

荒走りarabashiri

first obtained sake when sake is pressedsakabayashi

酒林、杉玉

sakabayashi, sugidama

a sphere-shaped ornament made with cedar leaves

sake

清酒

seishusaké

清酒seishusake bag for pressing

酒袋

sakabukurobags to put fementation mash insake brewers work song

酒造り唄

sake-zukuri-uta

Traditional songs sang during sake making. It
helped workers to work on the same rhythm as wellas acted as a timer for certain processes.

18 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

sake brewery

蔵元

kuramotosake brewery worker

蔵人

kurabitosake brewing

清酒醸造、酒造り

seishu-jozo(seishu-jōzō), sake-zukuri

sake-brewing folksong

酒造り唄sake-zukuri-uta

Traditional songs sang during sake making. It
helped workers to work on the same rhythm as wellas acted as a timer for certain processes.

原料米

genryo-mai

For sake making, both cultivars of sake specificrice and cooking rice are used.

sake-brewing rice
酒造好適米、酒米、 shuzo-kotekimai(shuzō-kōtekimai), sakamai,
醸造用玄米
jozoyo-gemmai (jōzōyō-gemmai)

rice cultivars suitable for sake making

sake cake (pressed sake cake)

酒粕

sake-kasu

the solids of the fermenation mash that are left
after filtration

sake craftsperson

清酒酒造技能者

shuzo(shuzō)-ginoshasake dripped from hanged bags by gravity

袋吊り酒

fukurozuri-shu

sake fungus

麴菌koji-kinsake kasu

酒粕

sake-kasu

sake made through cloth bag gravity drip process

袋吊り酒

fukurozuri-shu

sake making

清酒醸造、酒造り

seishu-jozo(seishu-jōzō), sake-zukuri

sake making in the coldest season

寒造り

kan-zukuri

sake making method which is effective inpreventing microbiol contamination

sake making in winter

寒造り

kan-zukuri

sake making method which is effective inpreventing microbiol contaminationS

19 ページthe solids of the fermentation mash that are left
after pressing

Roman character notation called Hepburn
Romanization*

Definition and Description

sake-making rice

酒造好適米、酒米、 shuzo-kotekimai(shuzō-kōtekimai), sakamai,
醸造用玄米
jozoyo-gemmai (jōzōyō-gemmai)

rice cultivars suitable for sake making

sake making songs

酒造り唄

sake-zukuri-uta

Traditional songs sang during sake making. It
helped workers to work on the same rhythm as wellas acted as a timer for certain processes.
an indicator of sweetness of sake
It is a specific gravity converted into sake meterscale which indicates sweet or dry. + means dry
and - means sweet.

First
letterEnglish expression

Terms (in Japanese)sake meter value (SMV)

日本酒度nihonshu-dosake mould

麴菌koji-kinsake nouveau

新酒

shinshu

原料米

genryo-maiSFor sake making, both cultivars of sake specificrice and cooking rice are used.

sake ricesake rice except for koji making

酒造好適米、酒米、 shuzo-kotekimai(shuzō-kōtekimai), sakamai,
醸造用玄米
jozoyo-gemmai (jōzōyō-gemmai)

rice cultivars suitable for sake making

掛け米kake-maisake rice used for fermentation starter andfermentation mash, except for koji making

原料米

genryo-mai

For sake making, both cultivars of sake specificrice and cooking rice are used.

sake specific rice
酒造好適米、酒米、 shuzo-kotekimai(shuzō-kōtekimai), sakamai,
醸造用玄米
jozoyo-gemmai (jōzōyō-gemmai)
sake without heat sterilization

生酒

nama-shu, nama-zakesecond addition (day 3)

仲添、仲仕込、仲

naka-zoe, naka-jikomi, naka

20 ページ

rice cultivars suitable for sake making

the second step of three-step preparation for
fermentation mash

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

second mixing

仕舞仕事

shimai-shigoto

When 5 to 7 hrs have passed since the middlework, these operations are carried out to control
the temperature, moisture and growth of koji .

second stage

仲添、仲仕込、仲

naka-zoe, naka-jikomi, naka

the second step of three-step preparation for
fermentation mash

sedimentation

滓下げorisage

This operation is carred out to settle sediment
before bottling.

seed koji種麴

tane-koji

seed mash

酒母、酛

shubo, motosending out of finished koji

出麹dekojishallow wooden tray

麹蓋koji-buta

traditional koji making container which isrectangular shaped stakable tray, typically filledwith about 1.5kg of koji

shimpaku(shinpaku)

心白shimpaku(shinpaku)

Shimpaku is loose structure in the center of ricegrain which makes easy for koji to grow into it. It isvisually appeared white.

skilled sake artisan

清酒酒造技能者

shuzo(shuzō)-ginoshaskilled sake brewer

清酒酒造技能者

shuzo(shuzō)-ginosha

small (porcelain) carafe

徳利

tokkuria small porcelain carafe used for serving sakesmall serving flask

徳利tokkuria small porcelain carafe used for serving sakesmall tray

麹蓋koji-buta

traditional koji making container which isrectangular shaped stakable tray, typically filledwith about 1.5kg of koji

soak

浸漬する

shinseki-suru

white rice is soaked in water so that it absorbs
adequate moisture.

S

21 ページ

Shubo means mother of sake.

FirstletterS

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description
the first step of three-step preparation for
fermentation mashsoe

初添、添仕込、添

sokujo(sokujō)

速醸（酒母）、速醸酛 sokujo(sokujō)(-shubo), sokujo(sokujō)-motoa modern method to make starter culture (withaddition of food grade lactic acid)sokujo seed mash

速醸（酒母）、速醸酛 sokujo(sokujō)(-shubo), sokujo(sokujō)-motoa modern method to make starter culture (withaddition of food grade lactic acid)sokujo(sokujō) starter culture

速醸（酒母）、速醸酛 sokujo(sokujō)(-shubo), sokujo(sokujō)-motoa modern method to make starter culture (withaddition of food grade lactic acid)sparkling cloudy sake

活性清酒

kassei-seishu

sparkling sake

発泡清酒

happo-seishu

special-designation sake

特定名称酒

tokutei-meisho-shu

Tokutei-meishou, (specific designation):This is theclassification system for sake as determined by the
National Tax Agency.

specially designated sake

特定名称酒

tokutei-meisho-shu

Tokutei-meishou, (specific designation):This is theclassification system for sake as determined by the
National Tax Agency.

specialty sake

（清酒の）特殊製品

tokushu-seihin

spent ginjo-rice

吟醸酒粕、吟醸粕

ginjo-shu-kasu, ginjo-kasu

the solids of the ginjo fermenation mash that areleft after filtration

spent rice

酒粕

sake-kasu

the solids of the fermenation mash that are left
after filtration

hatsu-zoe, soe-ｊikomi, soe

22 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description
causing critical spoilage and fault by lactic acidbacteria

spoilage (of sake)

火落ちhiochispoilage of fermentation mash

腐造

fuzo(fuzō)

spores of koji mold種麴

tane-koji

standard sake

普通酒

futsu-shusake that is not categorized specially designatedsakestarter

酒母、酛

shubo, motoShubo means mother of sake.

starter culture

酒母、酛

shubo, motoShubo means mother of sake.

starter culture of short-term-made速醸（酒母）、速醸酛 sokujo(sokujō)(-shubo), sokujo(sokujō)-motostarter koji種麴

tane-koji

steam（米を）蒸すmusu

steamed rice

蒸し米mushimaisteaming vat

甑koshiki

steep

浸漬する

shinseki-suru

white rice is steeped in water so that it absorbs
adequate moisture.

storage of a starter culture（酒母の）枯らしkarashiperiod between completion of a starter culture anduse of itsugidama

酒林、杉玉

sakabayashi, sugidama

a sphere-shaped ornament made with cedar leaves

a modern method to make starter culture (withaddition of food grade lactic acid)S

23 ページ

Ｒice is steamed so that the rice starch will beeasily decomposed by koji enzymes.

FirstletterT

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Descriptiontable rice

一般米

ippammaiFor sake making, both cultivars of sake brewing
rice and table rice are used. Both cultivars are
non-glutinous japonica rice.

table sake

普通酒

futsu-shusake that is not categorized specially designatedsaketaking just finished koji out of koji room

出麹dekojitaking out of finished koji （from a koji room）

出麹

dekojitarusake

樽酒

tarusaketasting cup (sake tasting porcelain cup)

唎き猪口kiki-choko

tasting cup with concentric blue circles on bottom(sake tasting cup with concentric blue circles onbottom)蛇の目猪口

janome-choko

Blue circles on bottom help to see color and clarityof sake.

third addition (day 4)

留添、留仕込、留tome-zoe, tome-jikomi, tome

the third step of three-step preparation for
fermentation mash

third stage

留添、留仕込、留tome-zoe, tome-jikomi, tome

the third step of three-step preparation for
fermentation mash

sandan-shikomi, sandan-jikomi

To prepare the fermentation mash of sake, koji ,steamed rice and water are divided into three
portions and added over four days. This method iseffective to prevent microbial contamination.

sandan-shikomi, sandan-jikomi

To prepare the fermentation mash of sake, koji ,steamed rice and water are divided into three
portions and added over four days. This method iseffective to prevent microbial contamination.

three-stage mashing process

three-step preparation for fermentation mash

三段仕込

三段仕込

24 ページThis type sake has a specific flavor of cedar and is
not aimed at maturing.

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

titratable acidity

酸度

san-doTartaric acid (g/100 mL) = 0.075 x titratable acidity(mL),
Sulfuric acid (g/100 mL) = Tartaric acid (g/100 mL)
x 0.653

toji(tōji)

杜氏

toji(tōji)

Toji is in charge of overlooking the whole sakea chief sake makermaiking process.

tokkuri徳利

tokkuria small porcelain carafe used for serving saketome

留添、留仕込、留tome-zoe, tome-jikomi, tome

the third step of three-step preparation for
fermentation mash

total acid酸度

san-doTartaric acid (g/100 mL) = 0.075 x total acid (mL),
Sulfuric acid (g/100 mL) = Tartaric acid (g/100 mL)
x 0.653

traditional press (for sake)

槽

fune

a vertical press using bags

traditional steamer

甑koshikitransfer of koji into shallow trays

盛

mori

After first day, koji is transferred into shallow trays
for the second day of the process.

tray koji (method)

蓋麹

futa-koji

traditional koji making method using shallow
wooden trays

un-charcoal filtered sake

無ろ過（酒）

muroka(-shu)

undiluted sake

原酒

genshuunfiltered sake

無ろ過（酒）

muroka(-shu)

unpolished rice

玄米

gemmaivolume of produced alcohol (L) from 1,000 kg of rice

純アルコール収得量 jun alcohol shutokuryo

T

U

V

25 ページsake that is not diluted with water for alcohol
content adjustment

FirstletterW

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

warimizu

割水

warimizu

warmed sake燗酒

kan-zake

warmer暖気

dakiwash rice

洗米するsemmai-suru

water (for sake making)

仕込水

shikomi-sui

water (served with sake)

和らぎ水

yawaragi-mizu

Definition and Description
Undiluted sake contains up to 20% of alcohol and isusually diluted to 14-16% alcohol before bottling.
These alcohol contents are easy to drink.

Warmer is a wooden or aluminium container filledwith hot water. It is put into a starter culture towarm it.

water added to sake before bottling (to adjust alcohol
割水
content)

warimizu

Undiluted sake contains up to 20% of alcohol and isusually diluted to 14-16% alcohol before bottling.
These alcohol contents are easy to drink.

water ratio

汲水歩合kumimizu-buai

percentage of water to total rice weight

white core

心白

shimpaku(shinpaku)

White core is loose structure in the center of ricegrain which makes easy for koji to grow into it. It isvisually appeared white.

white rice

白米

hakumaiwooden (box-shaped) sake cup

升

masu

wooden tank

木桶

kioke

traditionally used container for fermentation mash

wooden tub

木桶

kioke

traditionally used container for fermentation mash

wooden vat

木桶

kioke

traditionally used container for fermentation mash

wooden vessel

木桶

kioke

traditionally used container for fermentation mash

26 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

yamahai

山廃（酒母）、山廃酛 yamahai(-shubo), yamahai-motoa traditional starter culture (made without grinding
process)

yamahai seed mash

山廃（酒母）、山廃酛 yamahai(-shubo), yamahai-motoa traditional starter culture (made without grinding
process)

yamahai starter culture

山廃（酒母）、山廃酛 yamahai(-shubo), yamahai-motoa traditional starter culture (made without grinding
process)

yeast (sake yeast)

清酒酵母

seishu-kobo(seishu-kōbo)

yeast starter

酒母、酛

shubo, motoY

Shubo means mother of sake.

2. Sensory Evaluation Terms
First
letterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

acetic smell

酸臭san-shua term to express the flavor

acid

酸味

sanmi

a term to express the taste

after

あと味

ato-ajiaftertaste, which is a term to express the taste

aftertaste

あと味

ato-ajia term to express the taste

aroma in glass

上立香

uwadachikaa term to express the flavor

aroma in mouth

含み香fukumikaa term to express the flavor

aroma of cut wood

木香

kiga

a term to express the flavor

astringency

渋味shibumia term to express the tasteA

27 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

bitterness

苦味nigamia term to express the taste

blossom

花様hana-yoa term to express the flavor

bread dough

酵母様kobo-yoa term to express the flavor

burnt

焦臭

koge-shua term to express the flavor

caramelカラメル様caramel-yo

a term to express the flavor

cedar like aroma

木香

kiga

a term to express the flavor

cereal

穀類様kokurui-yo

a term to express the flavor

CO2

炭酸ガス

tansan gas(natural/artificial) carbonationcoarseあらいarai

a term to express the texture

creamy

きめの細かいkime-no-komakai

a term to express the texture

doughy酵母様kobo-yoa term to express the flavor

dry

淡麗

tanreia term to express the taste

eggy smell

硫化物様ryukabutsu-yo

a term to express the flavor

elegant

淡麗tanreia term to express the taste

fatty acid smell

脂肪酸臭shibosan-shu

a term to express the flavor

きめの細かいkime-no-komakai

a term to express the texture

淡麗tanreia term to express the taste

B

C

D

E

F
fine

28 ページ

FirstletterF

G

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

flavor-in-the-mouth

含み香fukumikaa term to express the flavor

flavor weave

きめ

kime

a term to express the texture

floral花様hana-yoa term to express the flavor

fruity果実様kajitsu-yo

a term to express the flavor

fruity aroma

吟醸香ginjo-kaa term to express the flavor

fruity flavor

吟醸香ginjo-kaa term to express the flavor

fruity note

果実様kajitsu-yo

a term to express the flavor

full body

濃醇

nojun

a term to express the taste

full/light

濃淡

notan

a term to express the taste

gassy

炭酸ガス

tansan gas(natural/artificial) carbonation

ginjo- aroma

吟醸香ginjo-kaa term to express the flavor

Ginjo-ka （fruit, flower, floral, blossom）

吟醸香

ginjo-kaa term to express the flavor

grainy

穀類様kokurui-yo

a term to express the flavor

granular

ざらつくzaratsuku

a term to express the texture

grassy草様・青臭kusa-yo, ao-shu

a term to express the flavor

green

草様・青臭

kusa-yo, ao-shu

a term to express the flavor

29 ページ

Firstletter

H

K

L

M

English expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

harsh

ざらつく

zaratsuku

a term to express the texture

heavy/light

濃淡

notan

a term to express the taste

herbaceous

草様・青臭kusa-yo, ao-shu

a term to express the flavor

hine-ka老香hine-ka

It is similar smell to rotten cabbage, gas, or takuan ,a Japanese pickled vegetables, and different frommatured aroma.

kasu- stinking粕臭kasu-shua term to express the flavor associated with sakecakelight and delicate taste

淡麗tanreia term to express the taste

light body

淡麗tanreia term to express the taste

light-struck smell

日光臭nikko-shua term to express the flavor
unpleasant onion-like odor caused by sunlightmatured aroma (of long-aged sake)

熟成香

jukusei-ko

a term to express the flavor like caramel thatcomes from long-aged sakemellowまるいmarui

a term to express the texture

metallic taste

金属味kinzoku-mi

a term to express the taste

moldy smell

カビ臭kabi-shua term to express the flavor

mould smell

カビ臭kabi-shua term to express the flavor

mouthfeel

口中感kouchu-kan

a term to express the texture

mushroomy

カビ臭kabi-shua term to express the flavor

30 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*nama hine-ka

生老香

namahine-ka

a term to express the flavor
Oxidized or stale odor that occurs during thestorage and distribution process of nonpasteurized sake

nutty

木の実様

kinomi-yo

a term to express the flavor

off flavor of aged sake

老香

hine-ka

It is similar smell to rotten cabbage, gas, or takuan ,a Japanese pickled vegetables, and different frommatured aroma.

N

off flavor of unpasteurized sake

生老香

namahine-ka

a term to express the flavor
Oxidized or stale odor that occurs during thestorage and distribution process of nonpasteurized sakeorthonasal aroma

上立香

uwadachikaa term to express the flavor

oxidized or stale odor

老香hine-ka

It is similar smell to rotten cabbage, gas, or takuan ,a Japanese pickled vegetables, and different frommatured aroma.

paper smell

紙臭・ほこり臭・土臭 kami-shu, hokori-shu, tsuchi-shu

a term to express the flavor

papery/dusty/earthy smell

紙臭・ほこり臭・土臭 kami-shu, hokori-shu, tsuchi-shu

a term to express the flavor

plastic smell

樹脂臭jushi-shua term to express the flavor

O

P

R

Definition and Description

raw old stink

生老香

namahine-ka

a term to express the flavor
Oxidized or stale odor that occurs during thestorage and distribution process of nonpasteurized sake

resin

樹脂臭

jushi-shua term to express the flavor

resin smell

樹脂臭jushi-shua term to express the flavor

retronasal aroma

含み香

fukumikaa term to express the flavor

31 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

rice

穀類様

kokurui-yo

a term to express the flavorrich and full taste

濃醇

nojun

a term to express the taste

rich/light

濃淡

notan

a term to express the taste

rough

あらい

arai

a term to express the texture

round

まるい

marui

a term to express the texture

rounded

まるい

marui

a term to express the texture

rubber smell

ゴム臭gum-shua term to express the flavor

rubbery

ゴム臭

gum-shua term to express the flavor

sake cake smell

粕臭kasu-shua term to express the flavor associated with sakecakesaltiness

塩味sioaji, emmi

a term to express the taste

savory taste

うま味

umami

a term to express the taste

きめの細かいkime-no-komakai

a term to express the texture

なめらかnamerakaa term to express the texture

smell of spent rice粕臭kasu-shua term to express the flavor associated with sakecakesmooth

なめらか

namerakaa term to express the texture

sour acid smell

酸臭san-shua term to express the flavorsourness

酸味

sanmi

a term to express the taste

spicy

香辛料様

koshinryo-yo

a term to express the flavor

R

silky
S

32 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

subtle淡麗tanreia term to express the taste

sulfur smell

硫化物様ryukabutsu-yo

a term to express the flavor

sweet aroma

甘臭ama-shua term to express the flavor

sweet smell

甘臭ama-shua term to express the flavor

sweetness

甘味

amami

a term to express the taste

sweetness/dryness

甘辛amakaraa term to express the taste

TCA

カビ臭

kabi-shua term to express the flavor

きめ

kime

a term to express the texture

口中感kouchu-kan

a term to express the texture

top note

上立香

uwadachikaa term to express the flavor

umami

うま味

umami

a term to express the taste

velvety

なめらかnamerakaa term to express the texture

very clean

淡麗tanreia term to express the taste

vinaigrette

酸臭san-shua term to express the flavor

volatile acids (VA)

酸臭san-shua term to express the flavor

velvety

なめらかnamerakaa term to express the texture

very clean

淡麗tanreia term to express the taste

vinaigrette

酸臭san-shua term to express the flavor

volatile acids (VA)

酸臭san-shua term to express the flavor

S

T

U

textureV

33 ページ

FirstletterEnglish expression

Terms (in Japanese)

Roman character notation called Hepburn
Romanization*

Definition and Description

well-rounded

まるい

marui

a term to express the texture

wheaty

穀類様kokurui-yo

a term to express the flavor

wood smell

木香

kiga

a term to express the flavor

woody

木香

kiga

a term to express the flavor

yeasty酵母様kobo-yoa term to express the flavor like bread doughW

Y*The Hepburn romanization is used for the transcription of Japanese, which is also used as the rule of transcription in passports, but long vowel notations (whichtranscribes sounds contained in words such as kōji, jōzō, and shuzō) are also included in some entries. However, English words that have become part of the standard Japanese
language (alcohol, gas, etc.) are written in English spelling.

34 ページ