Glossary of sake terms Glossary of sake terms This glossary of sake terms lists some of terms and definitions involved in making sake, and some terms which also apply to other beverages such as beer. Sake, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The quality of sake that
Brewing methods a brewing method used for the production of ales. During the early 20th century it was the most popular method of clearing trub (inactive yeast and excess, staling and haze-forming protein from the malted barley) during fermentation for English ales. It is less commonly used today as it requires additional brewing vessels in a two-tier system. During the double dropping process the wort (newly brewed, fermenting beer) is first fermented for a period of time before being transferred, under gravity or by other means, into a lower vessel where it continues fermentation. The dropping process has two primary effects on