【醪】 The name given to the fermentation mixture of rice, water, koji and moto.

【甘口】 Sake that tastes sweeter than neutral.

【甘味】 Sweetness. One of the five flavours known as go-mi.

【甘酒】 A sweet, non-alcoholic drink made from koji, rice and water, which is saccharified but not fermented.

【あらばしり】 The sake that is obtained from the first pressing of the fermentation mixture sometimes sold separately under this name.

【アル添】 Sake to which brewer’s alcohol has been added; non-junmaishu.

【熱燗】 Piping hot sake.

【猪口（お猪口）】 Small ceramic cups from which sake is drunk, often used in conjunction with a small ceramic flask called a tokkuri.

【大吟醸酒】 Sake made from rice polished to less than 50% of its original size, fermented at low temperatures.

【槽】 A large box (usually wooden), used for pressing moromi and separating lees from the fresh sake.