Amakuchi Sweet in flavor Daiginjo-shu Sake brewed with rice milled so that no more than 50% of grain remains Futsu-shu Normal sake – anything without a special monicker; any sake that is not junmai-shu, honjozo, ginjo-shu or daiginjo Genshu Undiluted sake (most are slightly diluted) Ginjo-shu Sake brewed with rice milled so that no more than 60 % of the grain remains Hi-ire Pasteurization Honjozo Sake to which a small amount of distilled alcohol is added Jizake Sake from smaller kura — originally, sake from the boonies, or alternatively, sake that is not mass produced Junmai-shu Sake brewed with only rice, water, and koji — no additives Karakuchi Dry in flavor Kasu The lees remaining after the sake has been pressed from the fermenting mixture Koji Rice onto which koji-kin has propagated Koji-kin or Koji-kabi Aspergillus Oryzae – a starch dissolving mold Kura A sake brewery – also known as a sakagura Kurabito A brewery worker Kuramoto The president of a brewery Meigara The "brand name" of a sake Moromi Fermenting mixture of rice, water, koji and yeast which yields sake Moto The yeast starter of a batch of sake – also, shubo Namazake Sake that has not been pasteurized Nihonshu-do The specific gravity of a sake – an indication of dryness or sweetness Nigori zake Sake that is unfiltered Seimai Rice polishing (milling) Seimai-buai The degree to which rice has been polished before brewing Seishu Legal or official name (as far as taxes are concerned) for sake, differentiating it from other alcoholic beverages. Shochu A traditional Japanese distilled beverage Shubo The yeast starter for a batch of sake Toji The head brewer at a kura