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Japanese sake -- rice wine
January, 2003
| sake can be enjoyed year-round, either hot or cold. The following glossary explains some of the key terms needed to find and enjoy this Japanese traditional drink. |
Sake glossary
| Amakuchi: | sweet in flavor |
|---|---|
| Daiginjo-shu: | sake brewed from rice with at least half the kernel polished off. This is considered the purest, and to some, the best, sake. |
| Ginjo-shu: | Sake brewed from rice with at least 40 percent polished off the kernel |
| Honjozo: | Sake brewed from rice with at least 30 percent polished off the kernel, enriched with a small amount of distilled pure alcohol. |
| Junmai-shu: | Additiive-free sake brewed from rice with at least 30 percent polished off. |
| Kanzake: | Heated sake. |
| Karakuchi: | Dry in flavor. |
| Namazake: | Unpasteurized sake. |
| Nigori: | unfiltered sake. |