H

• Hakkō keishiki [ fermentation type(s) ]
• Hakkō-shitsu・shikomi gura・ shikomi-shitsu [ fermentation room; mashing room ]
• Hako-kōji-hō [ “box” kōji method ]
• Hangiri・hangiri oke [ hangiri tub ]
• Hatsu-age [ first pressing of the year ]
• Haze [ growth state of koji-kin ]
• Henchō moromi [ abnormal moromi ]
• Hi-ire [ pasteurization ]
• Hi-ire sakkin-ki [ pasteurizer, sterilizer ]
• Hi-ochi・hi-ochi-kin [ harmful lactic acid bacteria ]
• Higaki-kaisen・taru-kaisen [ cargo vessels for sake ]
• Higashi gō [ Higashi (Eastern) Gō ]
• Hikikomi-ka [ flavour-in-the-mouth ]
• Hine-ka [ “old stink” ]
• Hine-kōji, waka-kōji [ old kōji; young kōji ]
• Hineri mochi, kenjō [ hineri mochi; inspection of steamed rice ]
• Hizame-ka [ hizame-ka off-smell ]
• Honjōzō-shu・honjōzō
• Hōrei [ cooling (steamed rice) ]
• Hōsu [ hose ]