Sake Glossary

Saké production house (from the Japanese kanji character “saka” for saké and the kanji character “kura” for cellar or warehousing or store, and by extension the place where Saké is being produced).

The more general term "kura" can be used sometimes.

A specific and very complex procedure for Saké production, which requires notably the use of Kōji as well as recourse to a double fermentation process carried out in parallel.

The saké is subject to traditional sakéification or "sakemaking" like wine is subject to classical vinification or winemaking and beer to brewing.

(pronounced "say my boo eye") is the Japanese word standing for the milling rate of the rice grain, i.e. the percentage rate at which the rice grain's exterior surface has been polished away.

Be aware, however, that the number shown is the percentage rate of the rice grain remaining after the milling (“seimai” = milling and “buai” = rate in %).

For instance, le label on the bottle of Saké indicating a seimai-buai of 60% means that the rice grain used in the production process weights no more than 60% of its initial weight (hence, after 40% of the original weight was actually removed (or milled away).

These are fizzy sakés.