Kiku-Masamune Sake Glossary

Nadagogo
Located on the Hyogo Prefecture coast, Nadagogo is considered to be Japan's leading sake-producing region. Today, Hyogo Prefecture—including Nadagogo—accounts for 30% of all shipments of Japanese sake.
Kudarizake
During the Edo period, sake produced in the Kyoto area (including the cities of Kobe, Osaka, and Kyoto) and transported to Edo (Tokyo), where it was consumed, was known as kudarizake.
Akibare, akibae
The tendency of Japanese sake to develop a balanced, mellow flavor while in storage at the brewery throughout the summer
Moto (shubo)
The starter mash in which pure yeast is cultivated, an essential step in the fermentation of alcohol
Kimoto method (Kimoto-zukuri)
A traditional technique for brewing sake that developed during the Edo period; Japan's oldest sake-brewing method, and the very origin of the beverage
Yamahai-moto
A method for brewing sake, derived by eliminating the time-consuming step of making a paste out of the starter mash (a process known as yama-oroshi) from the Kimoto method process
Sokujo-moto
A simple, streamlined method for brewing sake; the "quick fermentation" method that is used by most sake breweries in Japan
Ginjo sake
A type of sake made with a rice polishing ratio of 60% or less (by contrast, dai-ginjo sake is made with a rice polishing ratio of 50% or less) that is characterized by a mellow, balanced, and refreshing savoriness along with a full-bodied, fruity aroma.
Junmai ginjo sake
A sake made with a rice polishing ratio of 60% or less and only rice and malted rice (kome-koji) as ingredients (by contrast, junmai dai-ginjo is made with a rice polishing ratio of 50% or less), resulting in a mellow, balanced, and refreshing savoriness along with a full-bodied, fruity aroma.
Junmai sake
A type of sake made using only rice and malted rice (kome-koji) as ingredients, resulting in a rich, heavy taste and aroma.
Honjozo sake
A type of sake to which a small amount of alcohol is added to create an aromatic, rich taste; refreshing aftertaste; and pleasant finish; ideal for use as an accompaniment for cuisine