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DAIGINJO Sake brewed with rice milled so that no more than 50% of grain remains
GINJO Sake brewed with rice milled so that no more than 60% of the grain remains
HI-IRE Pasteurization
HONJOZO Sake to which a small amount of distilled alcohol is added
JOMAI Rice rinsing
JOSO Pressing
JUNMAI Sake brewed with only rice, water, and koji — no additives
KASU The lees remaining after the sake has been pressed from the fermenting mixture
KOBU Sake yeast- origin of the modern sake bouquet
KOJI Rice onto which koji-jin has been propogated
KOJI-KIN OR KOJI-KABI Aspergillus Oryzae — a starch dissolving mold
KURA A sake brewery — also known as a sakagura
MOROMI Fermenting mixture of rice, water, koji, and yeast which yields sake
MOTO The yeast starter of a batch of sake — also, shubo
NAMAZAKE Sake that has not been pasteurized
NIGORI Sake that is unfiltered
RIOKA Filtering
SAKAMI Unpolished brown sake rice, 20-30% larger than table rice
SEIMAI Rice polishing (milling)
SENMAI Rice steaming
SEIMAI-buai The degree to which rice has been polished before brewing
SHOCHU A traditional Japanese distilled beverage
SHUBO Yeast starter
TOJI The head brewer at a jura
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