S

• Shūren-mi [ astringency ]
• Shurui Sōgō-kenkyū-jo [ National Research Institute of Brewing (NRIB) ]
• Shuzō kōteki mai・shinpaku-mai・sakamai [ (true) brewer’s rice; shinpaku rice; sake rice ]
• Shuzō kumiai [ sake makers association(s) ]
• Shuzō senyō suidō [ water supply exclusively for sake making ]
• Shuzō yōsui・jōzo yōsui・shikomisui [ sake-making water; brewing water; mashing water ]
• Shuzō-kō [ sake brewery worker ]
• Shuzō-yō genmai [ “brown rice for sake brewing” ]
• Shuzō-yōsui jōka setsubi [ purification apparatus for sake-making water ]
• Sokujō-kei shubo・sokujō shubo [ sokujo-school yeast starter/sake ]
• Sui-sha sei-mai [ rice polishing by waterwheel ]