Sake Brewing

The Process of Sake Brewing (日本酒の作り方)

1. Rice Polishing (Seimai精米)
2. Rice Washing (Senmai洗米)
3. Soaking & Steaming (Mushimai蒸米)
4. Cooling (Hourei放冷)
5. Moulding Culturing (Koji麹)
6. Seed Mash (Motoもと/酛)
7. Main Mash (Moromi)
8. Mixture / Addition (添え)
9. Filtering (Roka濾過)
10. Pasteurizing (Hiire火入れ)
11. Storage (Chozo貯蔵)
12. Barreling (Taruzume樽詰)

Tasting Note

(A) Sight: color, clarity, , intensity, viscosity
(B) Smell: quality, 1st nose 上立ち香, 2nd nose 第２の香り
(C) Palate: sweetness, body weight, alcohol, acidity, balance, finish
(D) Sound: bubbles
(E) Serving Temperature: 5 - 55 degree (燗してよし、冷やしてよし)

Terms used in Sake

Seimai-buai 精米歩合 = rice polishing ratio of its original weight

(the lower the number, the better the sake's potential)
Honjōzō-shu 本醸造酒 = 精米歩合70％以下

Junmai-shu 純米酒 = 精米歩合70％以下
Special Junmai-shu 特別純米酒・特別本醸造酒 = 精米歩合が60％以下
Ginjō-shu 吟醸酒 = 精米歩合60％以下
Junmai daiginjō-shu 純米吟醸酒・純米大吟醸酒 = 精米歩合50％以下
Ki-ippon 生一本 = 純米酒で自社蔵（単一の製造場）でのみ醸造したお酒