Term Verklaring - Explanation
 Junmai

 pure, no alcohol addition

Ginjo

60% remaining (polishing rate)

Daiginjo

50% remaining (polishing rate)

Kimoto

allowing lactic acid bacteria to occur naturally with the Yamaoroshi-step

Yamahai

Kimoto-Type without the Yamaoroshi-step

Yamaorishi-step

the koji rice is mashed with a wooden paddle every 4-5 hours for 3 days

Nama

unpasteurised

Nama-zume

pasteurised once, then stored

Nama-chozo

stored, then pasteurised once just before transport

Nigori

cloudy sake (sometimes sparkling)

Taru

cask sake (kept for a short period on barrels of cedar)

Shinshu

new sake of the season

Koshu

aged sake (3 years & more)

Genshu

undiluted (no water addition)

Muroka

unfiltered

Orizake

sake with sediments (unsiphoned)

Happoshu

sparkling sake

Bihapposhu

slightly sparkling sake

Kijoshu

port-like revival sake (in the last stage no brewing water is used but sake)

SMV (Sake Meter Value)

measures the density (-15 = very sweet, O = neutral, +15 = very dry