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Certified Sake Professional

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Certified Sake Professional

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25 Questions

1. Kakemai

This Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Machine Used To Polish RiceSteamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastAged Sake, More Properly Known As 'Choki Jukusei-Shu.'

2. Kijoshu

Machine Used To Polish RiceSteamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastAged Sake, More Properly Known As 'Choki Jukusei-Shu.'This Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.

3. Seimai-Ki

This Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastMachine Used To Polish RiceAged Sake, More Properly Known As 'Choki Jukusei-Shu.'

4. Koshu

Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastAged Sake, More Properly Known As 'Choki Jukusei-Shu.'This Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Machine Used To Polish Rice

5. Kasu

Machine Used To Polish RiceSteamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastThe Lees That Remain After Moromi Has Been Pressed To Give Clear Sake, The Unfermented Remains Of The MoromiThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.

6. Shinpaku

'White Heart' White Starchy Center Of Sake RiceThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Machine Used To Polish RiceSteamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or Yeast

7. Aspergillus Oryzae

Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Scientific (Latin) Name For Koji-KinMachine Used To Polish Rice

8. Awazake

Sparkling SakeSteamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Machine Used To Polish Rice

9. Ginjo-Shu

Brewed With Labor-Intensive Steps, Eschewing Machinery For Traditional Tools And Methods, Using Highly Polished Rice (At Least 60%) And Fermented At Colder Temperatures For Longer Periods Of Time. A Very Small Amount Of Distilled Alcohol Is Added To Enliven Flavors And Aromas. Light, Aromatic, Fruity, And Refined.Machine Used To Polish RiceThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or Yeast

10. 'Dai'

Even MoresoSteamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Machine Used To Polish Rice

11. Sho

This Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Equal To Ten 'Go'/ 1.8l Of SakeSteamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastMachine Used To Polish Rice

12. Junmai Ginjo-Shu

Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastPure Rice Sake Brewed With Labor-Intensive Steps Eschewing Machinery For Traditional Tools And Methods, Using Highly Polished Rice (At Least 60%) And Fermented At Colder Temperatures For Longer Periods Of Time. Light, Fruity, Refined.Machine Used To Polish RiceThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.

13. Sakaya

14. Seimai

15. Koku

Ten 'To.' Therefore 180 Liters, Which Would Also Be Equal In Volume To 100 Of The 1.8 Liter Bottles. The Number Of These Brewed Is The Traditional Basic Unit Of Production Output Of A Sake Brewery.Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Machine Used To Polish Rice

16. Nigori-Zake

Machine Used To Polish RiceThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastSome Of The Lees Are Allowed Through By Using A Coarse-Mesh Filter When Separating The Sake From The Lees, Giving The Sake A White, Milky Appearance.

17. Sokujo

Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastMethod Developed In 1911 (And Used For Over 99% Of Sake Today) For Moto/Shubo. Is The Process Of Adding Lactic Acid At The Beginning Of The Moto, Thus Avoiding The Kimoto And Yamahai Methods And Reducing Moto Time In Half (Typically 2 Weeks). This Is The Modern Or 'Fast' Yeast Starter Method. Lactic Acid Is Added Directly To The Yeast Starter Allowing The Process To Finish In 2 Weeks Vs. 4 Weeks With The Kimoto Or Yamahai Methods, Which Develop Lactic Acid Naturally.Machine Used To Polish RiceThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.

18. Sanzoushu

'Triple Sake' This Is Futsuu-Shu That Has Had So Much Alcohol, Sugar, Msg And Other Nasties Added That The Yields Are Actually Tripled. It Was Developed In Manchuria During Wwii In Response To Rice Shortages.This Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastMachine Used To Polish Rice

19. Hiya Oroshi

Sake Pasteurized Only Once, Before Storage, But Not Before Shipping. It Is, In A Sense, Like The Opposite Of Nama Chozo.This Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastMachine Used To Polish Rice

20. Yamahai

Machine Used To Polish RiceThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastAllowing Lactobacillus Fermentation To Happen, Causing The Moto/Shubo Stage To Take 2 Weeks Longer. - Does Not Use Poles. 'Without Poles' - Often Temp Is Slightly Raised To Aid In Vigorous Lacto Fermentation

21. Shizuku

The Resulting Sake That Has Been Pressed (Joso) By Allowing It To Drip From Cotton Bags, With No Pressure At All Applied. The Process Is CalledSteamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Machine Used To Polish Rice

22. Kura

Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastBreweryThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Machine Used To Polish Rice

23. To

This Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastMachine Used To Polish RiceEqual To Ten 'Sho'/ 18l Of Sake

24. Sugidama

Machine Used To Polish RiceThis Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.A Ball Of Japanese Cypress Branches That Is Hung Outside Of A Sake Brewery At The Start Of Brewing. The Needles Change Color From Green To Brown As The Brewing Season Progresses. Sake Is Said To Be Done When It Turns Brown. It Can Also Be Seen Hanging In Any Shop, Restaurant Or Business That Specializes In Sake.Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or Yeast

25. Yamada Nishiki

This Sake Is Made Using Already-Completed Sake In Place Of Some Of The Water That Normally Goes Into The Batch-In-Progress. Already-Brewed Junmai-Shu Will Be Added At Some (Or Several) Stages. It Is A Rich, Dessert-Like Sake That Is Often Aged With Enjoyable Results. While It Is Unlike Most Sake As We Know It, It Can Be Wonderful For What It Is. There Are But A Handful Of Brewers That Make Kijoushu, So There Are Not That Many Of Them On The Market.#1 Used Sake Rice - The Best Sake Rice Available, In The Opinion Of Most. - Yields Complex, Fragrant Sake, Fruity, Flavorful Very Well Rounded Sake.Steamed Sake Rice That Is Added To The Main Mash (Moromi). Usually Denoting That It Is Not Inoculated With Either Koji Or YeastMachine Used To Polish Rice

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25 Questions

❤ If you liked Fatskills, consider supporting us by checking out The Life Manuals You Never Got.

About | Explore | User Guide | Topics | Subjects | Doubt Solver | Career Aptitude Test | Answers | Free Tools | OSHA Basics Quiz | What Should We Know? Privacy | Terms |

Without work one finishes nothing. - Ralph Waldo Emerson© 2026 Fatskills.com

All trademarks, logos and brand names are the property of their respective owners. All company, product and service names used in this website are for identification purposes only. Use of these names, trademarks and brands does not imply endorsement.

About | Explore | User Guide | Topics | Subjects | Doubt Solver | Career Aptitude Test | Answers | Free Tools | OSHA Basics Quiz | What Should We Know?
Privacy | Terms |

Without work one finishes nothing. - Ralph Waldo Emerson
© 2026 Fatskills.com