History of Saké

“Saké” (pronounced sah-keh) is actually a generic Japanese term for all alcoholic drinks. The term "nihon-shu" (literally "Japanese sake") is a more accurate term but it is rarely used outside of Japan. “Shu” is a suffix meaning “wine” or “wine-like” beverage.

Saké is often referred to as “rice wine” though that is not a fully accurate description. It is not quite a wine, though it is not quite a beer either. Saké is a fermented beverage made from rice, which is a grain, making it in some respects more like beer than a wine. But, it is not carbonated and tastes more like a wine than a beer. Unlike both beer and wine, Saké also undergoes multiple fermentations in the U.S.
It is thought that Saké originated in China, as far back as 4800 B.C. It then reached Japan by the third century B.C. So, it has more than two thousand years of history in Japan. Over the centuries, as brewing methods and technology have improved, the quality of Saké has improved. And though Saké may have begun in China, and is still made there, it is Japan where it has reached its greatest heights.

The origin of sake is unclear. The earliest reference to the use of alcohol in Japan is recorded in the Book of Wei in the Records of the Three Kingdoms. This 3rd-century Chinese text speaks of the Japanese drinking and dancing. Alcoholic beverages (酒, sake) are mentioned several times in the Kojiki, Japan's first written history, which was compiled in 712. Bamforth (2005) places the probable origin of true sake (which is made from rice, water, and kōji mold (麹, Aspergillus oryzae) in the Nara period (710–794). In the Heian period, sake was used for religious ceremonies, court festivals, and drinking games.

Sake production was a government monopoly in Japan for a long time, but in the 10th century, temples and shrines began to brew sake, and they became the main centers of production for the next 500 years. The Tamon-in Diary, written by abbots of Tamon-in (temple) from 1478 to 1618, records many details of brewing in the temple. The diary shows that pasteurization and the process of adding ingredients to the main fermentation mash in three stages were established practices by that time. In the 16th century, the technique of distillation was introduced into the Kyushu district from Ryukyu. The brewing of shōchū, called "Imo–sake" started, and was sold at the central market in Kyoto.

During the Meiji Restoration, laws were written that allowed anybody with the money and know-how to construct and operate their own sake breweries. Around 30,000 breweries sprang up around the country within a year.

During the 20th century, sake-brewing technology advanced. The government opened the sake-brewing research institute in 1904, and in 1907 the first government-run sake-tasting competition was held. Yeast strains specifically selected for their brewing properties were isolated and enamel-coated steel tanks arrived. The government started hailing the use of enamel tanks as easy to clean, lasting forever, and being devoid of bacterial problems.

When World War II brought rice shortages, the sake-brewing industry was hampered as the government discouraged the use of rice for brewing. During the war, pure alcohol and glucose were added to small quantities of rice mash, increasing the yield by as much as four times. 75% of today's sake is made using this technique. There were a few breweries producing "sake" that contained no rice at all. The quality of sake during this time varied greatly

Today, sake has become a world beverage with a few breweries in China, Southeast Asia, South America, North America, and Australia. 

How does Saké compare to wine
Saké is generally between 15% and 17% alcohol, though there are a few Sakés with a higher alcohol content. This makes it equivalent to some of the more alcohol heavy wines that are now being made. Sakés are generally well balanced so that the high alcohol content is not a problem.
Saké usually has a lower acidity than most wines. This mostly affects the types of foods you can pair with Saké. Unlike nearly all wines, Saké is free from sulfites. Thus if someone is allergic to sulfites, then drinking Saké won't be a problem. Saké also has about 400 flavor components, aromatic esters, compared to only about 200 for wine.
There are about 180-240 calories in a 5.5 oz. glass of Saké as compared to 110-130 calories in a glass of wine. So, Saké is more fattening than wine. Premium Saké though is usually free from additives and preservatives. In addition, Saké has far less congeners than wine. As congeners are thought to cause hangovers, this can be very important. Personally, I have never had a hangover from drinking Saké.
Saké is commonly almost transparent in color, which is usually due to filtering at the brewery. This can sometimes be excessive though and consequently strip a Saké of its character. Other times, a Saké may have a light amber or gold color, especially a full-flavored Saké. But you must be careful as Saké that has been left too long in the light or which is too old will turn darker, almost a dull brown color. That is a sign that the Saké has deterioated and it won't taste as good.

Sake Brewing

Generally, except for some of the largest breweries, the Saké brewing season is about from the end of October to the beginning of April. This is because the colder weather can assist the fermentation process, which needs to occur at lower temperatures. Larger breweries possess the advanced technology to ensure their fermenting tanks remain cold year round.
As the Saké brewing season begins, the brewers usually begin with the lower grades of Saké. As the weather becomes progressively colder, then they will begin brewing the higher grades of Saké. For example, the Ginjo brewing period peaks in January and February.
Saké is basically made with only rice, water, koji and yeast. Sometimes a bit of brewer’s alcohol is added as well. Rice is the starting point. Just as grapes are the essential component of wine, so is rice essential to Saké.
The rice used in Saké is special and is not the same as the rice you eat, table rice. There are over 60 different strains of Saké rice and some are considered superior to others. Like grapes, different rice strains also grow best in particular regions. Some famous examples of Saké rice include Yamada Nishiki, Miyama Nishiki, Gohyaku Mangoku and Omachi. Yamada Nishiki is considered by many to be the best of all Saké rice strains. One way Saké rice differs from table rice is that the starches, which get turned into alcohol, are concentrated in the center of the rice grain. Saké rice grains are also usually longer than table rice.
The first step in the brewing process is to polish the rice, in other words, to remove the outer layers of the rice grain. The purpose of this step is to remove undesirable minerals, fat and proteins from the outer layers of the rice grain. The important starches are in the middle of the grain so the closer you get to that center, the better. The polishing must be done carefully to avoid cracking the kernels. The amount of the rice grain that remains after polishing is known as the “Seimai buai” percentage.
After polishing, the rice is washed to remove all of the remaining rice powder, the nuka. Afterwards, the rice is soaked to bring its water content to a desirable level. At this stage, it is important to use good water as its quality will affect the eventual final product. Good, pure spring water is commonly used at this stage. Once the water content is sufficient, the rice will be steamed until it attains a firm consistency.
Some of the steamed rice will now be set aside and used to make the important koji-kin, the koji mold, an enzyme. This process takes about two days to complete. The role of koji is to convert the starches into sugar. This is a delicate stage and requires much attention.
Once the koji has been created, a yeast starter, called moto or shubo, is produced with water, rice, koji and yeast. An important decision at this stage is the choice of yeast. There are many different types of yeasts, with various qualities that can provide different flavors to the Saké. Some yeasts are proprietary secrets, closely held by the brewery. Much will depend on the type of Saké the brewer wants to create.
Once the starter is completed, it is added to a large vat where the Saké will actually be fermented. Over the course of about four days, the steamed rice, koji and water will be added to the vat in three stages. This creates the fermentation mixture, called the moromi, and it will ferment for about 18 to 32 days. This process is known as multiple parallel fermentation because as the koji converts the starch to sugar, the yeast converts the sugar to alcohol. This is a significant difference from wine and beer, which both undergo only a single fermentation process.
When the fermentation process is completed, the sake will usually be pressed, separated from the lees. It may then undergo another filtration process. Next, it is usually pasteurized, temporarily heated to deactivate the enzymes which could potentially mar its taste. At this point, water is also added to dilute the Saké. After fermentation, the Saké has an alcohol content of about 20% alcohol but it will be diluted until the content is reduced to about 15%.
The Saké is then bottled and screw tops are used as closures. Screw tops are used because Saké is generally not meant to be aged and the cork could discolor the Saké. After bottling, the Saké will commonly be stored for six to eighteen months before being shipped. It is rarely stored longer than that and sometimes may be shipped without any storage time at all.
Once you purchase a bottle of Saké, you should keep it somewhere cool and dark. Light and heat are enemies to Saké. If kepy cool and dark, most Saké should last for up to a year without losing any flavor. Only Namazake needs refrigeration and it probably should not be kept more than a few months as it was not pasteurized.

Health Benefits of Sake

It has been brutally cold for the last couple days and people have been warned that drinking alcohol will not keep them warm. However, is that fully true? A Japanese doctor, Yukio Takizawa, disagrees when it comes to Sake. "Recent studies have shown that moderate consumption of saké can maintain our body temperature in the cold. During acute exposure to a cold environment saké may prove advantageous by increasing blood circulation and heat production."

Though Dr. Takizawa does not differentiate whether he is referring to cold or warm Sake, it is common for the Japanese to drink warm Sake during the winter. Kanzake is the general term for warmed Sake though there are several specific terms for Sake served at various heated temperatures. The first written references to warmed Sake are from the early 10th century and it was not until the early 17th century that drinking warmed Sake during the winter became commonplace. Interestingly, around the start of the 18th century, the Japanese started drinking warm Sake year round.
Why did the Japanese drink warmed Sake? It is thought that the primary reason may be for their health. The Chinese had drank warmed alcohol for a long time before the Japanese and they had health traditions that drinking warmed beverages were better for your health. During the early 18th century, Kaibara Ekiken, an influential samurai, physician, scientist and philosopher, wrote a book promoting the idea that warm Sake improves the circulation of one's life energy.

The health benefits of Sake extend well beyond protection from the cold. "Consuming saké in moderation has been hailed in Japan since ancient times as a healthy practice that delivers good health, longevity and excellent skin tone." Though you might want to dismiss that as primitive folklore with little basis in reality, recent scientific studies have provided a solid foundation for these beliefs. "In light of the best current medical knowledge, moderate saké consumption is good for liver health, effective in preventing most forms of cancer, enables good blood flow, and reduces stress." Dr. Takizawa also stated: "Saké too offers a number of particular health benefits, including increased HDL (or the good) cholesterol, thus preventing heart attacks, strokes and other health problems. Furthermore, saké contains many naturally occurring nutrients." Sake can even help you sleep better. "Moderate consumption of saké is known to reduce REM sleep and increase the non-REM or deep sleep, therefore helping to make for more restful sleep."
"In fact, an ancient Japanese saying reminds the gourmet”to drink sake, not to get drunk by it.”

Sake & Food

Umami
It was once thought that we could only taste four flavors: sweet, sour, bitter and salty. Umami is a fifth flavor and the term translates roughly as "delicious" or "yummy." It is now considered a legitimate flavor with a scientific basis. It appears that glutamic acid is the key component in food rich in umami such as parmesan cheese, ripe tomatoes, soy sauce and scallops. Saké can also possess umami in varying degrees.
Saké & Food Pairing
The Japanese have an apt saying, Nihonshu wa ryori wo erabanai. This basically translates as "Sake does not get into fights with food." This is an indication that they feel Saké pairs well with many different foods, and generally won't overpower anything. With all the different types of Saké, there really is Saké that is appropriate for nearly any type of food.
There are some standard foods that are considered most appropriate for Saké and they are collectively referred to as "sakana." This usually includes slices if raw fish, grilled meats, vegetables (often pickled), edamame and tofu. Almost all Saké really goes well with seafood.
Here are a few general guidelines for Saké and food pairings. Junmai Saké are sometimes considered to be the “red wines” of Saké and thus can pair with stronger foods, including beef, fried foods and rich sauces. Ginjo and Daiginjo Saké are lighter, more subtle, and thus need to be paired with milder foods. Nigori Saké and aged Saké pair well with desserts. As Saké acidity varies, you should pair higher acidic Saké with oilier foods. Lower acidic Saké pairs better with rich or salty foods.
What foods shouldn't you eat with Saké? The primary guideline is that you should not drink Saké with rice dishes, including nigiri sushi and maki rolls. Since Saké is also made of rice, it is thought that pairing rice with rice does not work well. I don't usually follow this guideline though, often drinking Saké at Japanese restaurants with my sushi. I have not really found it to be a problem. But some will look askance at the practice.
Cooking With Saké
Like any wine, Saké can be used in cooking. In most recipes that call for the addition of wine, you could probably substitute Saké instead. There are many benefits to cooking with Saké. It is said that cooking with Saké adds flavor, helps other ingredients absorb other flavors, reduces the strength of some strong odors, reduces the impact of salt and can help tenderize meat.
I have two favorite recipes involving Saké
First, there is my Garlic Teriyaki recipe. You can make this ahead of time and store it in your refrigerator for when you need it. It is very versatile and can be used on fish, poultry, meat and more.
Second, there is the Saké Miso Glaze. This too is a versatile glaze, though it is more commonly used for fish.
Ingredients
1 cup light miso (shiro-miso)
1/2 cup mirin
1/2 cup Saké
1 tbsp finely chopped ginger
1/2 canola oil
1/4 cup sugar

Combine the miso, mirin, Saké, ginger, oil and sugar in a large bowl and stir until the mixture is smooth and well mixed. Coat your fish, poultry or meat with the mixture. Cover the coated item with Saran wrap and marinate overnight in your refrigerator. The next day, saute or broil your Miso glazed fish, poultry or meat.
Types of Sake
There are many different types of Saké though only a limited amount are commonly available in the U.S., outside of a few specialty wine and Saké stores. The primary types are generally differentiated by their “seimai buai,” the percentage of the rice that remains after polishing. The smaller the percentage, generally the higher the quality or grade of the Saké.
These are the primary types of Saké, the ones you are most likely to see on store shelves.
Sake Glossary
Akai Saké
A rare red-colored Saké that is made with a special Koji that imparts the red color. I have never had this yet.
Amakuchi【甘口】
Sake that tastes sweeter than neutral.
Amami【甘味】
Sweetness. One of the five flavours known as go-mi.
Amazake【甘酒】
A sweet, non-alcoholic drink made from koji, rice and water, which is saccharified but not fermented.
Arabashiri【あらばしり】
This Saké is made from some of the first Saké to come out of the presses. It sees no storage time. It is a bit more full and lively than the later part of the pressing. I have had this a couple times before and enjoyed it.
Aru-ten【アル添】
Sake to which brewer’s alcohol has been added; non-junmaishu.
Atsukan【熱燗】
Piping hot sake.
Choko (o-choko)【猪口（お猪口】
Small ceramic cups from which sake is drunk, often used in conjunction with a small ceramic flask called a tokkuri.
Daiginjoshu【大吟醸酒】
This is the highest grade of Saké and the rice grain must have at least 50% of the rice grain polished away. As much as 65% of the rice grain may be polished away. A Daiginjo is commonly lighter, more fragrant, delicate, and fruitier. These are the most expensive of all Saké.
Fune【槽】
A large box (usually wooden), used for pressing moromi and separating lees from the fresh sake.
Futsushu【普通酒】
Any Saké that does not meet any of the above qualifications is known as “futsu-shu” or normal Saké.
Genmai【玄米】
Unpolished rice; brown rice.
Genmaishu【玄米酒】
Sake made from unpolished rice.
Genshu【原酒】
This is Saké that has not been diluted with water so it remains at a higher alcohol level, around 20%. It is a more brash Saké, without the subtleties of other Saké. I have not had this before.
Ginjoka【吟醸香】
A term used to describe the refined aromas of ginjoshu.
Ginjoshu【吟醸酒】
This Saké, which may also be either Junmai or Honjozo, have at least 40% of the rice grain polished away. A Ginjo is generally lighter, more fragrant and complex. Junmai Ginjo is generally my favorite, every-day drinking Saké. It is a nice balance between the full bodied flavor of many Junmai and the delicate Daiginjo.
Go-mi【五味】
The five representative flavours that are sometimes used as a framework for assessing sake: sanmi, amami, karami, shibumi and nigami.
Goseiseishu【合成清酒】
Literally translated as ‘synthetic refined sake’, this term refers to beverages that attempt to replicate sake without rice. These were most popular when rice was scarce after World War II, but can still be found today.
Guinomi【ぐい呑み】
A vessel from which sake is drunk, usually larger than an o-choko.
Hi-ire【火入れ】
The sake pasteurization process.
Hine-ka【老香】
This means ‘aged smell’, and refers to the aroma produced when sake matures. It can have a negative connotation, suggesting that the drink is deteriorating rather than maturing.
Hirezake【ひれ酒】
Literally translated as ‘fin sake’, this is sake that has the grilled fin of a blowfish added to provide a distinctive flavour.
Hiyaoroshi【ひやおろし】
Sake that has been pasteurized only once, as opposed to twice in the case of most sake. It is usually ready for drinking in the autumn of each year.
Hiya (hiyazake)【冷（冷酒】
Sake that is served at below room temperature. Also referred to as reishu.
Honjozoshu【本醸造酒】
This type of Saké has a small amount of brewer's alcohol added to it. It is rarer than Junmai in the U.S. Like a Junmai, a Honjozo must have a seimai buai of no higher than 70%. Honjozo is slightly lighter than Junmai and can be served at room temperature or warmed. All American produced Saké must be Junmai as it is illegal in this country to produce Honjozo.
Infused Saké
This type of Saké is infused with fruit flavors and is more common in the U.S. Some of the fruit flavors include Asian Pear, Yuzu, Coconut Lemongrass, and Raspberry. This type of Saké usually has a sweeter flavor to it. I think this type of Saké is very good for making cocktails.
Ichigo【一合】
A measure usually considered to be one serving of sake, equal to approximately 180 milliliters, roughly one masu’s worth of sake.
Issho【一升】
A measure equal to 1.8 liters, or ten go, roughly ten masu of sake.
Isshobin【一升瓶】
A 1.8-litre bottle of sake.
Itto【一斗】
A measure equal to eighteen litres, or ten times the volume of issho.
Ittobin【一斗瓶】
An eighteen-litre bottle, equal in volume to ten isshobin; freshly pressed sake is often allowed to settle in this kind of vessel.
Izakaya【居酒屋】
An informal drinking establishment, found commonly in Japan, which offers a selection of small Japanese dishes to accompany sake.
Jizake【地酒】
This is Saké made in a small brewery, akin to a microbrewery. Any type of Saké can be a Jizake. The term only refers to where the Saké was made and has nothing to do with quality. Though many feel that such small breweries do generally craft quality Saké. I have had some excellent Jizake and then a few have been so-so.
Jomai【蒸米】
This type of Saké is made with only rice, water, koji and yeast. Junmai means “pure rice” as no alcohol has been added to it. A Junmai once was required to have a seimai buai of no higher than 70%, which means 30% of the rice grain has been polished away. That requirement is no longer applicable. The label simply need to indicate the amount of polishing.
Jozo【醸造】
The sake-pressing process.
Junmaishu【純米酒】
Sake made only from rice, koji, and water. This is pure sake.
Kakemai【掛米】
Steamed rice which is added to the fermenting moromi.
Kan (o-kan, kanzake)【燗（お燗、燗酒】
A general term for warmed sake.
Kanpai【乾杯】
The Japanese equivalent of ‘cheers!’
Kinpaku-iri
This is Saké with gold flakes added to it. The flakes do not add or detract from the flavor. This is a rare practice and it mainly adds only to the price. Think of
Goldschläger, the cinnamon schnapps, which also has gold flakes in it. I have not had this before.
Kanzukuri【寒造り】
The practice of brewing sake only during the winter months. Although some larger breweries now work all year round, the majority still maintains this practice, which began during the Edo period.
Kaori【香り】
This is aged Saké, which is not common. It may be aged as much as ten years. It commonly has a strong, earthy and astrigent flavor though it can also be smoky and rich. I do not like this type of Saké. It actually reminds me of some young Ports.
Karakuchi【辛口】
Sake that tastes dryer than usual.
Karami【辛味】
Dryness or spiciness. One of the five flavours known as go-mi.
Kasu【糟/粕】
Called ‘lees’ in English, this is the name given to the unwanted residue left behind after the fermented sake mixture has been pressed.
Kijoshu【貴醸酒】
This is a sweet and heavy sake made by replacing some of the water with sake during production, somewhat similar to the making of port wine.
Kikizake【きき酒】
This means sake tasting in general, but often refers to the appreciation ofsake at professional sake tasting events.
Kimoto【生酛】
Literally meaning ‘live moto’, this term refers to a yeast starter that has been made using an old fashioned, laborious and time-consuming method, the yamahai method being one example of this.
Kinshoshu【金賞酒】
This means ‘gold prize sake’, and refers to a sake that has been awarded a gold prize in the annual zenkoku shinshu kanpyokai, or National New Sake Appraisal Competition.
Kobo【酵母】
Yeast.
Koji【麹】
Rice cultivated with kojikin; used in every stage of sake production.
Koji-kin【麹菌】
A mould, the Latin name for which is Aspergillus oryzae, used in sakeproduction to break down starches in steamed rice into fermentable sugars.
Koku【石】
Originally a measure of rice equal to one thousand masu, or about 380 kilogrammes, for sake, a measure equal to one hundred isshobin, or about 180 litres.
Koshiki【甑】
A large vat, traditionally wooden, in which rice for sake brewing is steamed.
Koshu【古酒】
Literally ‘old sake’, meaning sake that has aged or matured.
Kuchiatari【口当たり】
The flavour and impression just as the sake hits the tongue and palate.
Kura【蔵】
Sake brewery.
Kurabito【蔵人】
Sake brewery worker(s).
Kyubetsu seido【級別制度】
The obsolete (abandoned in April 1989) sake classification system assigning a tokkyu 特級 (top class), ikkyu 一級
Ranking, along with requisite tax increases to the price of a bottle of sake.
Masu【升】
A small wooden box traditionally used for measuring rice and drinkingsake.
Miyamizu【宮水】
The name given to water found in the Nada district of Kobe, Hyogo prefecture, which is said to be particularly suited to sake brewing.
Moromi【醪】
The name given to the fermentation mixture of rice, water, koji and moto.
Moto【酛】
Also known as shubo, the yeast starter. A mixture of rice, koji, yeast, and water in which an extremely high concentration of yeast cells is cultivated. See also shubo.
Mushimai【蒸し米】
The rice-steaming step of sake production. See also jomai.
Namazake【生酒】
This is Saké that has not been pasteurized. There is a fresh, appealing tinge to the fragrance and flavor. Sometimes it is referred to as draft Saké. You should drink this Saké very soon after you buy it as it won’t last long, no more than a few months. There is also Namachozo and Namazume which are pasteurized only once, at different points in the process. Namazake can be quite excellent and I usually get some in the spring, upon their release.
Nigami【苦味】
This Saké has only been partially filtered and still has some rice and koji rice in the bottle. This gives it a cloudy, milky look. It is usually sweet and can be almost chewy to the taste. It may be served as a dessert wine. I am not a big fan of Nigori.
Nigorizake【濁り酒】
Most sake is pressed after fermentation to remove the remains of the rice, which is known as kasu or lees. In the case of nigorizake or ‘cloudy sake’, some of these remnants are left in, or added back to the mixture, to impart a cloudy appearance.
Nihonshudo【日本酒度】
Known as ‘sake metre value’ in English, this is a number used to indicate how sweet or dry a sake is, and is calculated by measuring the density of a particular sake in relation to water. Most sake on sale has a nihonshudo of between -3 and +10, with a higher value indicating a dryer sake.
Nomiya【飲み屋】
Colloquial expression for a ‘drinking eatablishment.’
Nuka【糠】
The talc-like powder that is the outer portion of polished rice kernels.
Nurukan【温燗】
Sake warmed to lukewarm temperatures.
Ori-zake【滓酒】
Like nigorizake, orizake contains rice particles left over from the fermentation process. The distinguishing feature of orizake is that this sediment is usually finer than that found in nigorizake.
Roka【濾過】
The sake filtering process, undertaken when sake has been sitting for 10 days.
Sakagura【酒蔵】
Another word used to refer to a sake brewery.42Glossary43
Sakamai【酒米】
The term given to strains of rice used in sake production. These are officially designated as sakamai, and share a number of characteristics favourable to sake brewing, such as having unwanted fats and impurities concentrated on the outside of the grain, so that they can be easily milled away.
Sakaya【酒屋】
A liquor shop that sells sake.
Sakazuki【杯／盃】
A vessel from which sake is drunk, typically shallower and wider than an o-choko or guinomi.
Sanmi【酸味】
This is new Saké, akin to a Beaujolais Nouveau. It is not aged at all and is released after fermentation is complete. It has a fresh and brash flavor. I have not had this before.
Sparkling Saké
This Saké undergoes a secondary fermentation which gives it tiny bubbles, a light effervescence. Its alcohol content is usually much less than regular Saké. Sparkling Saké also tends to be a bit sweeter than regular Saké. I enjoy Sparkling Saké and find it a fun alternative.
 
Sandan shikomi【三段仕込】
The most widely applied method of adding rice, koji, and water to the moromi, a three-stage process.
Sanzoshu【三増酒】
Literally meaning ‘triple sake’, this term originated during World War II, when due to rice shortages a method of producing sake whereby triple the amount of drink could be yielded from the same amount of rice. Nowadays, the term is used more generally to denote poor quality sake with a large amount of added alcohol or additives.
Seimai【精米】
Rice polishing.
Seimaibuai【精米歩合】
The degree to which rice has been polished; this number, expressed as a percentage, refers to the amount of grain that remains after rice has been polished. For example, a 35% seimaibuai means that the rice has been polished so that it is only 35% of its original size, and that 65% of it has been turned into nuka.
Seimaiki【精米機】
The machine used to polish rice for sake.
Seishu【清酒】
This is the legal name for sake, literally meaning ‘refined sake’. This term, or the term nihonshu, must appear by law on all bottles of sake.
Senmai【洗米】
The rice-washing step in sake brewing.
Shibumi【渋味】
Astringency. One of the five flavours known as go-mi.
Shinpaku【心白】
The hard, white centre comprised of starch found in good sake-brewing rice.
Shinseki【浸漬】
The rice-soaking step of the sake brewing process.
Shinshu【新酒】
Literally meaning ‘new sake’, the term generally refers to the sake that has just been produced in the previous brewing year, such as that judged each spring in the zenkoku shinshu kanpyokai or National New Sake Appraisal Competition.
Shizuku【雫】
This term literally means ‘droplets’, and refers to the soft and refinedsake that results when the moromi is not pressed in the usual manner, but placed in bags that are hung up and allowed to drip, in a time consuming and laborious process.
Shochu【焼酎】
Another popular alcoholic beverage in Japan, shochu is a clear spirit distilled from one of a variety of ingredients, most commonly wheat. It is mainly produced in Kyushu, the southernmost of the four main islands of Japan, and in common with sake uses koji during the fermentation process.
Shubo【酒母】
Yeast starter, also known as moto. This is a mixture of rice, koji, and water with an extremely high concentration of yeast cells. (See alsomoto.)
Shuzo-kotekimai【酒造好適米】
This is the formal term for sakamai or sake rice, but is often used to denote rice that is of a higher quality.
Sugidama【杉玉】
A ball of needles of the cryptomeria or Japanese Cypress tree, traditionally used as the symbol of a sake brewery or outlet.
 Tachinomiya【立ち飲み屋】
A drinking establishment where customers stand and drink at a counter.
Tanrei Karakuchi【淡麗辛口】
A phrase often used when describing a sake. Tanrei approximates to light and crisp, while karakuchi means dry.
Taruzake【樽酒】
Sake that has been stored or aged for a period of time in a cedar keg, so that the woody flavour of the keg is imparted to the sake.
Taru: This Saké has been aged in cypress barrels. This can obscure some of the more delicate flavors though it adds certain a woody aroma and taste
Toji【杜氏】
The head brewer of a brewery.
Toketsushu【凍結酒】
This is “special” Saké and can be either a Junmai or Honjozo. It may indicate a higher than average amount of rice polishing, the use of high quality rice, or some other special method of production. There are no specific regulations as to what the "special" aspect must be.
Tokkuri【徳利】
A small ceramic flask from which sake is decanted, usually into small cups called o-choko.
Umami【旨味】
Increasingly recognized as one of the five basic tastes alongside sweet, salty, sour and bitter, umami is often translated as savouriness, meatiness or deliciousness, and is imparted by certain amino acids found in sake and a number of other food and drink products.
Umeshu【梅酒】
Although the word literally means ‘plum sake’, umeshu is in fact made by steeping green plums in the clear Japanese spirit shochu.
Yamahai【山廃】
This is the term given to sake where lactic acid is allowed develop spontaneously in the moto yeast fewmentation stage. It requires much skill and patience to follow that traditional technique.
Yongobin【四合瓶】
A bottle holding 720 milliliters, or four go.