Sake & Tea

  1. malted rice

    • Column

  2. brewer’s rice

    • Japanese Sake

  3. yeast starter

    • Japanese Sake

  4. sake brewed without addition of saccharides and no more than 120 litres of seed alcohol per tonne

    • Japanese Sake

  5. various

    • Column

  6. combined off-license and pub (licence)

    • Column

  7. Bodhi yeast mash starter

    • Column

  8. sake made without added alcohol or sugar

    • Japanese Sake

  9. ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent)

    • Column

  10. just after fall

    • Column

  11. oldest surviving traditional style of sake making

    • Column

  12. pure sake

    • Japanese Sake

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