Guest:

We'd like to enjoy some saké with our meal tonight. What type of sakés do you have?

Server:

We have a complete line of imported and domestically brewed sakés, some of which are served warm, some which are served chilled and we even have a few which can be enjoyed on the rocks.

Here is our Saké Menu. Please také a look and then I will be happy to answer any questions or maké recommendations.

Guest:

OK. I think we have decided that we would like to try one of the sakés which are served chilled. We have had saké served warm, but never chilled. What would you recommend with some spicy appetizers, followed by the Salmon?

Server:

I would suggest you begin with a saké cocktail, such as our sakétinin. For the appetizers, I would suggest one of our slighly sweet sakés, which goes well with spicy foods. With the Salmon entree, I would recommend one of our drier sakés. Also, I would suggest you try one of our roughly filtered, very sweet sakés with your dessert.

Guest:

Sounds like we are in for a treat!

Amakuchi: sweet in flavor

Atsukan: piping hot saké

Daiginjo-shu: ultra premium saké with polished under 50% at low temperature

Ginjyo-shu: premium saké with polished under 60% at low temperature

Hiire: pasteurization

Honjozo-shu: saké made from rice,koji,water and a little alcohol

Horoyoi: be slightly intoxicated

Iwai-Zaké : drink to celebrate

Jozo: pressing process

Junmai-shu: pure saké just made fromrice,koji and water

Jyogo & Geko: trippler & a poor drinker

Kagamibiraki: break the wood barrel to celebrate the opening

Kan: warmed saké

Karakuchi: dry in flavor

Kasu: lees remained after pressing moromi to clear saké

Kiki-Zaké : tasting saké

Kobo: yeast

Koji enzyme: It converts the starch in the grain into sugar

Kojikin: bacteria-Aspergillus Oryzae

Kura: a saké brewery

Kurabito: brewery workers

Masu-Zaké : regular temperature saké ina small wooden box

Moromi: main mash,fermenting mixture of rice,koji,yeast andwater

Moto: yeast starter

Mushimai:steemed rice

Nigori-Zaké : filtered through rough cloth creamy and sweet

Nomi Tomodachi: drinking buddy

Saké no Sakana: an appetizer prepared to complement saké

Sandan-shikomi: three stages process for slow fermentation

Seimai:polishing rice

Shinpaku: white center of grain afterremoving the exterior fats, protein and minerals.

Taru-Zaké : saké bottled in wooden container which gives us the good flavor of natural wood.

Toji: head brewer

Tsukimi-Zaké : drinking saké while watching full moon

Yukimi-Zaké : drinking saké while watching the snow fall