Sake dalam Bahasa Jepang
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Making Sake |
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酒蔵 |
sakagura |
a brewery |
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火入れ |
hiire |
pasteurization (heating the sake to stop fermentation) |
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酵母 |
kou bo |
yeast (mother of fermentation) |
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精米 |
seimai |
rice polishing (removing the outer parge of the rice grains) |
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精米歩合 |
seimai buai |
Rice-polishing ratio (on every sake bottle showing how much of the rice has been polished) |
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酒造 |
shuzou |
brewing |
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樽 |
taru |
wooden keg for storing sake especially on holidays |
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杜氏 |
touji |
a master brewer in charge of the process |
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Sake Types |
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大吟醸 |
dai ginjou |
Top-quality sake brewed at low temperatures from rice grains milled to 50 percent of weight or less. |
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原酒 |
gen shu |
undiluted sake |
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吟醸 |
gin jou |
High-quality sake brewed at low temperatures from rice grains milled to 60 percent of weight or less. |
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本醸造 |
hon jouzou |
a sake brewed according to a strict formula of no more than 120 liters of "seed" alcohol per metric ton of rice and no addition of saccarides |
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冷酒 |
rei shu |
chilled sake |
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純米吟醸 |
juumai ginjou |
A grade of Premium Sake. Made with rice, kouji, and water alone, from white rice polished to 60 percent or less of its original size. (TBOS) |
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純米酒 |
juumai shu |
"pure rice sake." One of the premium categories of sake. (TBOS) |
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生原酒 |
nama genshu |
sake which is unpasteurized and undiluted |
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生酒 |
nama zake |
unpasteurized sake |
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濁り酒 |
nigori zake |
cloudy sake. Nigori contains rice solids in suspension. These settle to the bottom of the bottle during storage, and the sake is usually shaken and drunk in a milky white state. (TBOS) |
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Drinking |
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赤提灯 |
aka chouchin |
a red lantern (usually outside a bar and can mean a bar itself) |
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後味 |
ato aji |
after taste |
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猪口 |
choko |
a sake cup (also choku) |
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杯 |
sakazuki |
sake cup |
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花見 |
hanami |
cherry blossom viewing |
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居酒屋 |
izakaya |
a tavern; a bar; a pub |
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人肌 |
hito hada |
skin temperature (sake served at body temperature) |
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常温 |
jou on |
the normal temperature (room temperature) |
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燗酒 |
kan zake |
heated sake |
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ぬる燗 |
nuru kan |
warm sake |
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熱燗 |
atsu kan |
hot sake |
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お燗 |
okan |
honorific term for warmed sake |
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熟成酒 |
jukuseishu |
aged sake |
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古酒 |
koshu |
aged sake |
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利き酒 |
kiki zake |
sake tasting |
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枡 |
masu |
a square wooden box to serve sake in |
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肴 |
sakana |
food to go with sake (not fish!) |
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つまみ |
tumami |
food to go with sake |
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珍味 |
chin mi |
drinker's snacks and delicacies |
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お酌 |
oshaku |
the custom of pouring sake |
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Sake Labels |
(from The Book of Sake) |
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日本酒度 |
nihonshu do |
A + sign (dry) or - sign (sweet) followed by a number indicating how dry or sweet the sake is. |
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精米歩合 |
seimai buai |
rice polishing ratio (how much of the rice is removed) |
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原材料 |
gen zairyou |
ingredients |
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アルコール度数 |
aruko-ru dosuu |
percentage of alcohol |
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製造年月日 |
seizou nengetsubi |
date of production |
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酸度 |
san do |
acidity |
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アミノ酸度 |
amino sando |
amino acids |
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原料米 |
genryoumai |
rice variety |
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杜氏名 |
touji mei |
name of master brewer |
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使用酵母 |
shiyou koubo |
yeast variety |
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