junmai sake
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TERM |
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VERKLARING - EXPLANATION
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Junmai |
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pure, no alcohol addition |
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Ginjo |
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60% remaining (polishing rate) |
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Daiginjo |
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50% remaining (polishing rate) |
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Kimoto |
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allowing lactic acid bacteria to occur naturally with the Yamaoroshi-step |
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Yamahai |
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Kimoto-Type without the Yamaoroshi-step |
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Yamaorishi-step |
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the koji rice is mashed with a wooden paddle every 4-5 hours for 3 days |
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Nama |
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unpasteurised |
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Nama-zume |
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pasteurised once, then stored |
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Nama-chozo |
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stored, then pasteurised once just before transport |
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Nigori |
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cloudy sake (sometimes sparkling) |
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Taru |
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cask sake (kept for a short period on barrels of cedar) |
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Shinshu |
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new sake of the season |
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Koshu |
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aged sake (3 years & more) |
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Genshu |
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undiluted (no water addition) |
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Muroka |
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unfiltered |
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Orizake |
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sake with sediments (unsiphoned) |
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Happoshu |
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sparkling sake |
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Bihapposhu |
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slightly sparkling sake |
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Kijoshu |
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port-like revival sake (in the last stage no brewing water is used but sake) |
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SMV (Sake Meter Value) |
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measures the density (-15 = very sweet, O = neutral, +15 = very dry |
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