K FOR KASSEISHU, KIJOSHU, KIMOTO, KOSHU

January 14, 2021
Alphabet
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Kasseishu (活性酒): Nama-nigorizake, slightly sparkling

Kijoshu (貴醸酒 ): Part of the water in San Dan Shikomi is replaced by sake (which is reminiscent of the mutage technique). Taste profile often sweetened and aged before marketing. May evoque the profile of old Sauternes.

Kimoto (生酛): Traditional Shubos method. Creation of lactic acid in a natural way, which confers more volume, fat, coconut, and almond milk notes in the mouth.

Koshu (古酒): Sake aged voluntarily or not (more than two years - no legal definition); Hizoshu, Kokoshu, Daikoshu (大古酒): Sake matured for at least five years before marketing. (no legal definition)

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A FOR ARUTEN

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

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

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

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

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

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

A Premium Sake category that uses rice polished to between 60 % and 70 %
J
January 6, 2021
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J FOR JUNMAI, JUNMAI GINJO & JUNMAI DAIGINJO

3 terms beginning with J
K
January 14, 2021
Alphabet
K FOR KASSEISHU, KIJOSHU, KIMOTO, KOSHU

4 terms beginning with K