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Japanese sake -- rice wine

January, 2003

sake can be enjoyed year-round, either hot or cold. The following glossary explains some of the key terms needed to find and enjoy this Japanese traditional drink.

Sake glossary

Amakuchi: sweet in flavor
Daiginjo-shu: sake brewed from rice with at least half the kernel polished off. This is considered the purest, and to some, the best, sake.
Ginjo-shu: Sake brewed from rice with at least 40 percent polished off the kernel
Honjozo: Sake brewed from rice with at least 30 percent polished off the kernel, enriched with a small amount of distilled pure alcohol.
Junmai-shu: Additiive-free sake brewed from rice with at least 30 percent polished off.
Kanzake: Heated sake.
Karakuchi: Dry in flavor.
Namazake: Unpasteurized sake.
Nigori: unfiltered sake.




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