Sake Glossary

toji Head brewer and head of staff
jizake Local sake made by microbreweries
junmai Pure rice sake made from rice, koji, yeast and water, with no added brewer's alcohol.
daiginjo The most expensive sake due to the highest degree of milling and lowest seimaibuai (at most 50%). Often soft, elegant and refined in flavour and aromatic. If you see the word Junmai in front of Daiginjo it means there is no added brewer’s alcohol.
ginjo Sake with a seimaibuai limit of 60%. Generally light and fragrant.
honjozo Sake with a max seimaibuai of 70% and usually with brewer’s alcohol added. Generally light, smooth and easy drinking.
futsushu Regular Japanese table sake. Approx 80% of sake in Japan sold is futsushu. You can get both fantastic as well as cheap and nasty futsushu.
kura Brewery
kurabito Brewery staff
nama Raw, unpasteurised
namazake Unpasteurised sake
namasake Unpasteurised sake (same as namazake)
karakuchi Dry
amakuchi Sweet
muroka Unfiltered
genshu Undiluted (cask strength)
nihonshu Sake
nihonshudo SMV or sake meter value
koji Malted rice (rice with koji mold)
sando Acidity level
seimaibuai % of rice grain left after milling. Noted as "rice polishing rate" on our sake specs.
shinpaku Core of the rice - white opaque starch centre
taru Cedar barrels

 

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