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Sake-Shochu-Manual.today Glossary Home Books Recipes-p1 Recipes-p2 Health
Benefits 4Wellbeing Glossary ReachUs Amazake: non-alcoholic sweet drink/snack made from rice and koji. “Ama” means sweet, and “zake” means “sake”, but this name is misleading because amazake is not sake. Doburoku: sake marsh served before completing fermentation and without pressing or filtering. As such, doburoku contains fragmented floating rice and koji which are in half way fermentation. Junmaishu （純米酒）: Sake made from rice only. If not
junmaishu, alcohol produced from other material is added. Ginjoshu Sake made from significantly
polished rice. Normally, ginjyoushu is made from rice of that up to 50% is
removed, daiginjoshu is made from the rice of that more than 50% is
removed. Daiginjoshu illustrated at
the top of this page is made from rice scraped down to 23% of the original
rice.
Kobo: yeast used in fermenting sake. Kobo used by brewing companies in Japan are special strains of yeast strictly controlled by Farmers Coop in Japan and not available to non-commercial brewers. However, sake may be made using other kinds of yeast, particularly bread yeast. Our book explains the effect of using different kinds of yeast in sake brewing. Koji: normally it means the inoculated rice or rice-koji. Koji is available in dried form online at Amazon or at Japanese groceries, but costs around $20/Lb. Koji can be made at home for less than $1/Lb. Koji may be made from other grains such as barley, oats, soy, and millet, which may be called, respectively, oats-koji, soy-koji, and millet-koji. How to make koji at home is described in the books.
Kojikin: aspergillus orizae spore in the powder form. Mirin: very sweet condiment for cooking made from sakekasu. But it can also be made from koji and shochu. Moromi: marsh of fermenting sake Sake: alcoholic drink brewed from rice. Fermenting process for sake is different from western alcoholic drinks such as beer and wine. Unique aspect of its brewing sake is in uing koji, which converts hydrocarbon in rice to sugar. Sakekasu: sake lees, or residue after sake is pressed. Sakekasu is used to make Nara-zuke (sake flavored vegetable pickles), snack, and other culinary products. Sakekasu has strong medicinal effects (more details in the books). Shio: salt Seishu: finished product of sake that is clear and transparent. Shiokoji: made from koji by mixing salt, koji and water (recipes and applications). Shoyu: soy sauce Shochu: distilled sake, high-alcoholic drink popular in Japan. Shochu are made from various different materials. The most popular kind is imo-shochu, made from sweet potatoes. Rice-shochu and barley-shochu have distinctly different flavors compared to imo-shochu (more details in the books). |
