The Language of Sake — A Glossary for the Engaged Drinker

Sake has a substantial vocabulary. Some terms are technical brewing concepts; others describe flavors; still others refer to historical classifications or production methods. This glossary covers the terms most likely to appear on labels, in sake menus, or in conversations with brewers and sommeliers.

Production Terms

Koji: The mold (Aspergillus oryzae) grown on steamed rice to produce enzymes for saccharification. The foundation of sake brewing.

Moromi: The fermenting mash of rice, koji, water, and yeast.

Joso / Johai: The pressing of the mash to separate sake from lees.

Hi-ire: Pasteurization (literally “fire entry”). Done once or twice during production to stabilize the sake.

Sokujo: Modern yeast starter method using added lactic acid. Fast and reliable.

Kimoto: Traditional yeast starter in which natural lactic acid bacteria establish themselves over several weeks.

Yamahai: Simplified version of kimoto (without the labor-intensive yamaoroshi grinding step).

Classification Terms

Seimaibuai: Rice polishing ratio — the percentage of rice remaining after milling.

Tokutei meishoshu: “Special designation sake” — the eight officially classified premium categories.

Futsu-shu: Ordinary sake — not classified under tokutei meishoshu. Not necessarily low quality.

Quality Descriptors

Tanrei: Light, clean, refreshing — the Niigata ideal.

Karakuchi: Dry.

Amakuchi: Sweet.

Kire / Kirei: Clean finish / clean.

Koku: Body, depth, richness.

Zatsumi: Off-flavors, miscellaneous undesired notes.

Ginjo-ka: The characteristic fruity, fragrant aroma of ginjo-grade sake (from ethyl caproate and isoamyl acetate).

Temperature Terms

Hiya: Cold or room temperature sake (confusingly, “hiya” means cold but often refers to room temperature in sake context).

Nurukan: Lukewarm sake (around 40°C).

Atsu-kan: Hot sake (around 50°C).

Yukibiye / Hanabiye / Suzubiye: Snow-cold (5°C) / Flower-cold (10°C) / Cool (15°C).