junmai sake





TERM


VERKLARING - EXPLANATION




Junmai


 pure, no alcohol addition

            



Ginjo


60% remaining (polishing rate)





Daiginjo


50% remaining (polishing rate)





Kimoto


allowing lactic acid bacteria to occur naturally with the Yamaoroshi-step





Yamahai


Kimoto-Type without the Yamaoroshi-step





Yamaorishi-step


the koji rice is mashed with a wooden paddle every 4-5 hours for 3 days





Nama


unpasteurised





Nama-zume


pasteurised once, then stored





Nama-chozo


stored, then pasteurised once just before transport





Nigori


cloudy sake (sometimes sparkling)





Taru


cask sake (kept for a short period on barrels of cedar)





Shinshu


new sake of the season





Koshu


aged sake (3 years & more)





Genshu


undiluted (no water addition)





Muroka


unfiltered





Orizake


sake with sediments (unsiphoned)





Happoshu


sparkling sake





Bihapposhu


slightly sparkling sake





Kijoshu


port-like revival sake (in the last stage no brewing water is used but sake)





SMV (Sake Meter Value)


measures the density (-15 = very sweet, O = neutral, +15 = very dry