日本酒を語る

Talk about sake

2017.06.15

Term system

How complicated! Summarized classification of names depending on process after pressing

There are various names for sake depending on the process after pressing and Oribiki (precipitation). The most confusing difference when describing the condition of sake may be that of “Hi-ire (pasteurization),” “Warimizu (dilute / water added before bottling),” and “Roka (filtration).” Here is the basic classification:

Freshly pressed sake: unfiltered、undiluted(no more than 1%)、Unpasteurized, sometimes without removal of sediment
Unfiltered unpasteurized undiluted sake: unfiltered、undiluted(no more than 1%), Unpasteurized, unpasteurized, sometimes without removal of sediment
Undiluted sake / unpasteurized Undiluted sake: filtered、undiluted(no more than 1%)、unpasteurized.
Unfiltered sake: unfiltered、diluted or not、pasteurized or not
Unpasteurized sake: filtered、diluted、unpasteurized
Live storage sake: filtered、diluted、once pasteurized(before shipping)
Live bottled sake: filtered、diluted、once pasteurized(after pressing)
*Normal method after pressing sake:removal of sediment, filtering、dilute、twice

Sake without pasteurization still contains yeast or amylase, so it must be stored in a cool and dark place to prevent quality change. It will be safer to apply this way for sake with only one-time hi-ire.

(*Please see the glossary for individual explanation. The above are generally descriptions. Some may differ from the above)


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