Glossary

The words you’ll meet along the way

Sake has its own vocabulary — precise words that a wine or craft-beer glossary doesn’t quite cover. Every term below appears somewhere in this tour’s four chapters. Look any of them up, in any order, whenever one sounds unfamiliar.

Chapter 1

The Origins of Sake

Terms from the shrine, the temple, and sake’s earliest chapter.

bō 坊

boh

A sub-temple or monks' residence within a large temple complex — the unit used to count how many such communities a temple supported

bodaimoto 菩提酛

boh-DYE-moh-toh

A yeast starter cultivated with the help of naturally occurring lactic acid bacteria

Also in Ch. 2, Ch. 3

Dōmō Shuzōki 童蒙酒造記

DOH-moh shoo-ZOH-kee

A 17th-century manual that recorded the same brewing techniques a bit later

Emperor Ichijō 一条天皇

ee-chee-JOH

The emperor who commissioned the founding of Shōryakuji in 992

Emperor Sujin 崇神天皇

SOO-jin

A legendary early Japanese emperor, during whose reign the shrine’s sake origin legend is said to have taken place

Goshu no Nikki 御酒之日記

GOH-shoo noh NEE-kee

A 14th–16th-century manual that recorded Shōryakuji's brewing techniques

hi-ire 火入れ

hee-EE-reh

Pasteurization — heating the sake gently to stop spoilage, centuries before Pasteur

Also in Ch. 2

Jōzō Anzen Kigansai 醸造安全祈願祭

joh-zoh AHN-zen kee-GAHN-sigh

Ōmiwa Jinja's annual festival (November 14) praying for a safe brewing season, when sugidama are handed out to breweries nationwide

koji 麹

KOH-jee

The mold culture that does for rice what malting does for beer

Also in Ch. 2

morohaku 諸白

moh-roh-HAH-koo

Sake brewed with highly polished rice for both the koji and the steamed rice — a method that helped produce clear, stable sake

Mount Miwa 三輪山

MEE-wah

The sacred mountain worshipped directly at Ōmiwa Jinja, long associated with sake brewing

Nanto Morohaku 南都諸白

nan-toh moh-roh-HAH-koo

The historic name for Nara-style refined sake, once the most celebrated in Japan

Ōmiwa Jinja 大神神社

oh-MEE-wah JIN-jah

One of Japan's oldest shrines — with no main sanctuary, because Mount Miwa itself is worshipped as the god

Also in Ch. 3

Ōmononushi no Ōkami 大物主大神

oh-moh-noh-NOO-shee noh oh-KAH-mee

The deity enshrined at Ōmiwa Jinja — revered since mythic times as both the god of nation-building and the god of sake brewing

sandan jikomi 三段仕込み

san-dan shee-KOH-mee

Building the mash in three stages rather than all at once, allowing greater control over fermentation

Shōryakuji 正暦寺

shoh-RYAH-koo-jee

The temple regarded as the birthplace of refined sake-brewing technique

Also in Ch. 2, Ch. 3

sōbōshu 僧坊酒

soh-boh-shoo

Sake brewed by Buddhist monks within temple grounds

Also in Ch. 2

sugidama 杉玉

soo-ghee-DAH-mah

A ball of cedar needles hung outside a brewery — a "new sake" sign that slowly changes color as the sake ages

Takahashi Ikuhi no Mikoto 高橋活日命

tah-kah-HAH-shee noh ee-KOO-hee noh mee-KOH-toh

Revered as the founding ancestor of the toji craft — said to have brewed the sake that ended a plague in a single night

toji 杜氏

TOH-jee

The brewery's master brewer — its winemaker

Chapter 2

The Brewing Process, and Each Brewery’s Character

Terms for water, rice, and the steps that turn both into sake.

bodaimoto 菩提酛

boh-DYE-moh-toh

A yeast starter cultivated with the help of naturally occurring lactic acid bacteria

Also in Ch. 1, Ch. 3

fukurozuri 袋吊り

foo-koo-roh-ZOO-ree

Letting sake drip freely from suspended cloth bags under its own weight, without mechanical pressure — sake’s equivalent of free-run wine juice

fukuryūsui 伏流水

foo-koo-ryoo-SOO-ee

Underground spring water that wells up naturally in a well — the water source at Gojo Shuzo, located at the foot of Mt. Kongō

Also in Ch. 3

fune shibori 槽搾り

FOO-neh shee-BOH-ree

Pressing the mash in a traditional wooden trough — a method comparable to pressing wine

ginjo 吟醸

GIN-joh

A sake category defined by the use of highly polished rice. As explained in Chapter 2, the more the rice is polished, the lighter and more fragrant the sake tends to be.

Also in Ch. 3, Ch. 4

Gohyakumangoku 五百万石

goh-hyah-koo-mahn-GOH-koo

A major sake rice variety known for clean, full-bodied, rich flavors

hi-ire 火入れ

hee-EE-reh

Pasteurization — heating the sake gently to stop spoilage, centuries before Pasteur

Also in Ch. 1

koji 麹

KOH-jee

The mold culture that does for rice what malting does for beer

Also in Ch. 1

koshiki 甑

KOH-shee-kee

The traditional steamer used to cook the rice before brewing

Miyama Nishiki 美山錦

mee-yah-mah nee-SHEE-kee

A major sake rice variety that dissolves slowly during fermentation, producing gentle flavors

moromi 醪

moh-ROH-mee

The fermenting mash of rice, koji and water that becomes sake

Mt. Kongō 金剛山

kohn-GOH

The mountain at whose foot Gojo Shuzo sits — its cold winter winds are part of the brewery's environment

Also in Ch. 3

Myōrakuji 妙楽寺

myoh-RAH-koo-jee

The Buddhist temple that once stood where Tanzan Jinja stands today, once celebrated for its own Tōnomine-shu sake

namazake 生酒

nah-mah-ZAH-keh

Sake bottled without pasteurization preserving its fresh, vibrant character

nanatsuyu 奈々露

nah-nah-TSOO-yoo

A newer sake rice variety developed in Nara, used by Ueda Shuzo

Also in Ch. 3

seimai 精米

SAY-my

Polishing away the outer layer of the rice grain before brewing

seimai buai 精米歩合

say-my boo-AH-ee

The percentage of the original rice grain left after polishing — the lower the number, the more was polished away, and the cleaner and more refined the flavor tends to be

shokuyōmai 食用米

shoh-koo-YOH-my

Rice grown for everyday meals rather than specifically for sake — the contrast to shuzō kōteki mai; used by Gojo Shuzo for its Kinuhikari-based sake

Shōryakuji 正暦寺

shoh-RYAH-koo-jee

The temple regarded as the birthplace of refined sake-brewing technique

Also in Ch. 1, Ch. 3

shubo 酒母

SHOO-boh

The starter culture that kick-starts full fermentation

Also in Ch. 4

shuzō kōteki mai 酒造好適米

shoo-zoh koh-TEH-kee my

Rice varieties specially bred for sake brewing rather than eating — sake's answer to a wine grape varietal

sōbōshu 僧坊酒

soh-boh-shoo

Sake brewed by Buddhist monks within temple grounds

Also in Ch. 1

Tanzan Jinja 談山神社

TAHN-zahn JIN-jah

A Sakurai shrine built on the site of the former Myōrakuji temple; its Tōnomine hills supply Nishiuchi Shuzo's well water

Also in Ch. 3

Tōnomine 多武峰

toh-noh-MEE-neh

The hills around Tanzan Jinja, and the source of Nishiuchi Shuzo's well water

Tōnomine-shu 多武峰酒

toh-noh-MEE-neh-shoo

A historic sake once brewed at Myōrakuji, said to have rivaled Shōryakuji's own sōbōshu

tsuyuhakaze 露葉風

tsoo-yoo-hah-KAH-zeh

A sake rice variety developed in Nara, used by Gojo Shuzo but not all the breweries on the tour

Also in Ch. 3

Yamada Nishiki 山田錦

yah-mah-dah nee-SHEE-kee

One of Japan's three major sake rice varieties, renowned nationwide for producing clean, refined ginjo sake

Yatagarasu 八咫烏

yah-tah-GAH-rah-soo

The three-legged crow of Japanese mythology, a guiding deity linked to the Yoshino and Kumano region — the namesake of Kitaoka Honten's Yatagarasu sake line

Chapter 3

Six Breweries

Terms for the techniques and signatures that set each brewery apart.

aragoshi あらごし

ah-rah-GOH-shee

A coarsely-filtered, cloudy style of sake that leaves more rice sediment in the bottle — Umenoyado's take on natural-style nigori

bodaimoto 菩提酛

boh-DYE-moh-toh

A yeast starter cultivated with the help of naturally occurring lactic acid bacteria

Also in Ch. 1, Ch. 2

dobu どぶ

DOH-boo

A shorthand for doburoku — a coarse, cloudy, unfiltered sake; the base of Kubo Honke’s kimoto-brewed “Kimoto no Dobu”

fukuryūsui 伏流水

foo-koo-ryoo-SOO-ee

Underground spring water that wells up naturally in a well — the water source at Gojo Shuzo, located at the foot of Mt. Kongō

Also in Ch. 2

ginjo 吟醸

GIN-joh

A sake category defined by the use of highly polished rice. As explained in Chapter 2, the more the rice is polished, the lighter and more fragrant the sake tends to be.

Also in Ch. 2, Ch. 4

kanzen hakkō 完全発酵

kahn-zen hah-KOH

Fermenting until almost all the sugar has been consumed — Kubo Honke’s philosophy behind its bone-dry, crisp sake

Also in Ch. 4

kijōshu 貴醸酒

kee-JOH-shoo

Sake brewed using sake itself in place of some of the brewing water. Rich and dessert-wine-like, it can be compared to sweet wines such as Sauternes or an ice wine. The base technique behind Nishiuchi Shuzo’s ruijōshu; suited to aperitifs and dessert

Also in Ch. 4

kimoto 生酛

kee-MOH-toh

A traditional, labor-intensive starter method that encourages naturally occurring lactic acid bacteria to develop, rather than adding lactic acid directly. Often pairs well with game and rich meats. Used by Kubo Honke (Uda)

Also in Ch. 4

Mt. Kongō 金剛山

kohn-GOH

The mountain at whose foot Gojo Shuzo sits — its cold winter winds are part of the brewery's environment

Also in Ch. 2

nanatsuyu 奈々露

nah-nah-TSOO-yoo

A newer sake rice variety developed in Nara, used by Ueda Shuzo

Also in Ch. 2

Ōmiwa Jinja 大神神社

oh-MEE-wah JIN-jah

One of Japan's oldest shrines — with no main sanctuary, because Mount Miwa itself is worshipped as the god

Also in Ch. 1

ruijōshu 累醸酒

roo-ee-JOH-shoo

Nishiuchi Shuzo's own technique: taking kijōshu one step further by using it, in turn, as the brewing water for another batch

Also in Ch. 4

sasayuri 笹百合

sah-sah-YOO-ree

A wild lily native to Japan's mountain woodlands — the Yama no Kami kobo yeast was isolated from sasayuri growing on the grounds of Ōmiwa Jinja

Shōryakuji 正暦寺

shoh-RYAH-koo-jee

The temple regarded as the birthplace of refined sake-brewing technique

Also in Ch. 1, Ch. 2

Tanzan Jinja 談山神社

TAHN-zahn JIN-jah

A Sakurai shrine built on the site of the former Myōrakuji temple; its Tōnomine hills supply Nishiuchi Shuzo's well water

Also in Ch. 2

tsuyuhakaze 露葉風

tsoo-yoo-hah-KAH-zeh

A sake rice variety developed in Nara, used by Gojo Shuzo but not all the breweries on the tour

Also in Ch. 2

Yama no Kami kobo 山乃かみ酵母

yah-mah-noh-KAH-mee KOH-boh

A yeast strain unique to Nara Prefecture, isolated from wild lilies growing on the grounds of Ōmiwa Jinja

Yoshino-Kumano National Park 吉野熊野国立公園

yoh-SHEE-noh koo-MAH-noh

One of Japan's oldest national parks, covering the mountains and coastline of the central-to-southern Kii Peninsula — Kitaoka Honten's brewery sits right at its edge

Chapter 4

Pairing Food and Sake

Terms for tasting, style, and reading a sake label.

ginjo 吟醸

GIN-joh

A sake category defined by the use of highly polished rice. As explained in Chapter 2, the more the rice is polished, the lighter and more fragrant the sake tends to be.

Also in Ch. 2, Ch. 3

jukushu 熟酒

JOO-koo-shoo

The SSI classification for sake with the deep character of age

junshu 醇酒

JOON-shoo

The SSI classification for rich, umami-forward sake

kanzen hakkō 完全発酵

kahn-zen hah-KOH

Fermenting until almost all the sugar has been consumed — Kubo Honke’s philosophy behind its bone-dry, crisp sake

Also in Ch. 3

kijōshu 貴醸酒

kee-JOH-shoo

Also in Ch. 3

kimoto 生酛

kee-MOH-toh

Also in Ch. 3

koshu 古酒（熟成酒）

KOH-shoo

Sake deliberately aged until it turns amber and develops caramel, nut and dried-fruit notes — sake's answer to a sherry or aged whisky

kunshu 薫酒

KOON-shoo

The SSI classification for fragrant, aromatic sake

Nihonshu-do 日本酒度

nee-HOHN-shoo-doh

Sake Meter Value (SMV) — a figure printed on a sake label indicates the balance between dry and sweet. It is based on specific gravity: the higher the positive value, the drier the sake: the more negative the value, the sweeter the sake. This term is also used by U.S. sake retailers such as True Sake and Tippsy Sake; in Japanese it’s also called Nihonshu-do

ruijōshu 累醸酒

roo-ee-JOH-shoo

Nishiuchi Shuzo's own technique: taking kijōshu one step further by using it, in turn, as the brewing water for another batch

Also in Ch. 3

sando 酸度

SAHN-doh

Acidity Level — the number printed on a sake label showing the concentration of organic acids (lactic, malic, and others) it carries. The average runs around 1.3; below 1.0 reads soft and light, above 1.5 reads crisp and structured. A different, bottle-level measure from the sake-vs-wine acidity comparison (g/100ml) used earlier in Chapter 4

shubo 酒母

SHOO-boh

The starter culture that kick-starts full fermentation

Also in Ch. 2

sōshu 爽酒

SOH-shoo

The SSI (Sake Service Institute) classification for light, easy-drinking sake — presented to readers as "the light, easy-drinking sake," with sōshu as its technical name

yamahai 山廃

yah-mah-HYE

A traditional sake brewing method that, like kimoto, relies on naturally occurring lactic acid bacteria rather than directly adding lactic acid. Grouped with kimoto in the “Rich & Umami” flavor category