K

• Kabi-shū [ mould smell ]
• Kai-ire [ mixing (with a kai tool) ]
• Kaizō [ the formal end of the year’s brewing ]
• Kai・Kaibō [ kai stirring tool ]
• Kake-kōji
• Kariumu [ potassium ]
• Kassei-tan [ active carbon ]
• Kasu kansan ritsu [ conversion rate of sake kasu ]
• Kasu-buai [ ratio of sake lees ]
• Kentei・bunkai [ kentei registration; demarcation) ]
• Ki-ga [ wood smell ]
• Ki-ippon
• Kiga yōshū・arudehido-shū [ “wood-like” smell; aldehyde smell ]
• Kijō-shu [ “noble brewed” sake ]
• Kikai-sei-kiku-hō [ mechanized koji-making ]
• Kiki-choko・kiki-choku [ tasting cup ]
• Kiki-shu shiken-hō [ sake tasting methods ]
• Kiki-zake yōgo [ sake tasting terms ]
• Kiki-zake・kiki-shu [ sake tasting ]
• Kimoto-kei shubo・ kimoto [ kimoto school yeast starter; kimoto sake ]