おさけ2

Question 1

にがみ

Answer 1

bitterness (part of go-mi)

Question 2

ひいれ

Answer 2

saké pasturization process

Question 3

ほんじょうぞうしゅ

Answer 3

saké made from rice, koji, water and a little alcohol

Question 4

じょうまい

Answer 4

steamed rice, the rice steaming procedure

Question 5

じょうぞう

Answer 5

the saké pressing process

Question 6

じゅんまいしゅ　純米酒

Answer 6

saké made from only rice, kōji and water. Pure saké.

Question 7

おかん

Answer 7

a general term for warmed saké

Question 8

かんざけ　燗酒

Answer 8

a general term for warmed saké

Question 9

かおり

Answer 9

the smell or fragrance of Saké

Question 10

からくち　辛口

Answer 10

saké that tastes drier than usual

Question 11

こうじ

Answer 11

rice cultivated with kōjikin; used in every stage of saké production

Question 12

こうじきn　麹菌

Answer 12

a mold used in saké production to break down starches in steamed rice into fermentable sugars