Glossary S
Sajj which is known in Kurdish as selle, refers to a dome-shaped metal cooking surface placed over a fire and used for baking large, thin flatbreads.
Sajta de pollo refers to the Bolivian savory and spicy chicken dish made with freeze-dried potatoes and other vegetables.
Saka Saka refers to a Congo food of ground cassava leaves cooked with palm oil and peanut paste
Sakadas refer to the laborers in sugarcane plantations in the Philippines, mostly located in Negros and Tarlac where sugarcane plantations are abundant.
Sake is a Japanese beverage which is fermented from rice, a kind of grain, hence, it made Sake more of a beer than a wine. However, Sake is not carbonated, and flavor-wise is closer to wine than beer, although it is quite unqiue on its own and so different from wine. Sake is not a distilled beverage, and is not even remotely related to Gin, Vodka or other spirits
There are different types of Sake based on taste and flavor, namely:
(1) Amakuchi - Sake which has a sweet flavor
(2) Futsu-shu Sake - is a normal Sake.
(3) Genshu - is undiluted Sake. Most Sakes are slightly diluted
(4) Ginjo-shu - is Sake brewed with rice milled so that no more than 60% of the grain remains
(5) Hi-ire - Pasteurization
(6) Honjozo - Sake to which a small amount of distilled alcohol is added
(7) Jizake - is Sake from smaller Kura -- originally, Sake from the boonies
(8) Junmai-shu - Sake brewed with only rice, water, and Koji and no additives added
(9) Karakuchi - sake which is dry in flavor
(10) Kasu -
The lees remaining after the sake has been pressed from the fermenting mixture
(11) Koji is the rice into which Koji-jin has been propogated
(12) Koji-kin or Koji-kabi - it is Aspergillus Oryzae, a starch dissolving mold
Kura refers to a Sake brewery. It is also known as Sakagura
Kurabito is a Sake brewery worker.
Kuramoto is the Head of the Sake brewery
Toji is the Head brewer at a Kura
Meigara is a brand name of Sake
Moromi refers to the fermenting mixture of rice, water, Koji, and yeast which yields Sake
Moto is the yeast starter of a batch of Sake. Moto is also called Shubo
Nihonshu-do is the specific gravity of a Sake. An indication of dryness or sweetness of Sake
Seimai means rice polishing or milling
Seimai-buai is the degree to which rice has been polished before brewing
Seishu is the officiall name for Sake as far as taxes are concerned
Shochu is a traditional Japanese distilled beverage
Shubo is the yeast starter for a batch of Sake
Sakhachapure refers to cheap Georgian workers cafes where only Khachapuri or Khinkali are being served.