J FOR JUNMAI, JUNMAI GINJO & JUNMAI DAIGINJO

January 6, 2021
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Junmai (純米): A Premium Sake category (TOKUTEI-MEISHO-SHU) produced without the addition of distilled alcohol. No polishing limit is required (between 60 % and 100 %).

Junmai Ginjo (純米吟醸): A Premium Sake category (TOKUTEI-MEISHO-SHU) that uses rice polished to between 50 % and 60 % without the addition of distilled alcohol.

Junmai Daiginjo (純米大吟醸) : A Premium Sake category (TOKUTEI-MEISHO-SHU) that uses rice polished to less than 50 % without the addition of distilled alcohol.

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A
June 12, 2020
Alphabet
A FOR ARUTEN

"Aruten" is the abbreviation for "arukoru tenka" (ア ル コ ー ル 添加) which means "addition of alcohol".
B
August 3, 2020
Alphabet
B FOR BLENDING

François Chartier was the first to try the experiment in Japan.
C
October 30, 2020
Alphabet
C FOR ETHYL CAPROATE

An aromatic molecule produced during the fermentation of sake.
D
November 5, 2020
Alphabet
D FOR DAIGINJO

A Premium Sake category (TOKUTEI-MEISHO-SHU) that uses rice polished to less than 50 %.
F
November 12, 2020
Alphabet
F FOR FUTSUSHU

Non-Premium Sake. 
G
December 7, 2020
Alphabet
G FOR GENMAISHU, GENSHU & GINJO

3 terms beginning with G
H
December 23, 2020
Alphabet
H FOR HONJOZO

A Premium Sake category that uses rice polished to between 60 % and 70 %