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Let's Look at a Japanese SAKE Label with Penchin!
Page 14.
last page
KOSHU: 古酒 ～Aged SAKE～

The next item is KOSHU: 古酒 (aged SAKE.)
There is no clear definition.
The aging year is on the label. Refer to it.

Heh? Heh? I feel strange about everything!!

As the aging goes on,
・SAKE gets colored honey→caramel,
・adopts an aged aroma and
・becomes milder.
In full-bodied types, it
・gets a rich & deep taste and
・a unique flavor.
In light-bodied types, it
・gets a delicate & gentle aged flavor and
・becomes subtle.

　　　　　　　　　　　↑　→　Light-bodied
[Left]
JUNMAI-DAI-GINJOU: 純米大吟醸
JUNMAI-GINJOU: 純米吟醸
JUNMAI: 純米
[Right]
DAI-GINJOU: 大吟醸
GINJOU: 吟醸
HONJOUZOU: 本醸造

Full-bodied 　←　↓


Here!
Let's wrap up the lesson!

Labels can have a combo of one element
from each box (回.)

For example, when you see
"FUKURO-SHIBORI, NAKA-DORI,
YAMA-HAI, JUNMAI, KASSEI-NIGORI,
MUROKA, NAMA, GENSHU:
袋搾り 中取り 山廃 純米
活性にごり 無濾過 生原酒,"
you're no longer afraid!

I can see!!
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ぺんちんと一緒に投票する！ 　　Last updated: 2013/1/1
p.3-5
JUNMAI-DAI-GINJOU: 純米大吟醸
JUNMAI-GINJOU: 純米吟醸
TOKUBETSU-JUNMAI: 特別純米
JUNMAI: 純米
DAI-GINJOU: 大吟醸
GINJOU: 吟醸
TOKUBETSU-HONJOUZOU: 特別本醸造
HOUJONZOU: 本醸造

p.7
KIMOTO: 生酛
YAMA-HAI: 山廃
(Quick Fermentation)
 p.9
FUKURO-SHIBORI: 袋搾り
FUNA-SHIBORI: 槽搾り
ENSHIN-BUNRI: 遠心分離
(Other than listed above)

p.8,9
ARA-BASHIRI: 荒走り
NAKA-DORI: 中取り
(SEME: 責め）
(Blended all together)

p.11
ORI GARAMI: おりがらみ / (n/a)
GENSHU: 原酒 / (n/a)
MUROKA: 無濾過 / (ROKA: 濾過） 		p.10,12,13
KASSEI-NIGORI: 活性にごり
NIGORI: にごり
HAPPOU: 発泡
BI-HAPPOU: 微発泡
(Other than listed above)

p.12
NAMA(-ZAKE:) 生(酒)
NAMA-CHOZOU: 生貯蔵
NAMA-ZUME: 生詰

p.13
HIYA-OROSHI: ひやおろし / (n/a)

Because of their characteristics,
ORI GARAMI: おりがらみ and
NIGORI: にごり are irreconcilable.

Basically, KASSEI-NIGORI: 活性にごり
is unpasteurized and (BI-)HAPPOU:
(微)発泡 is NAMA-CHOZOU: 生貯蔵.

Because of its characteristics,
HIYA-OROSHI: ひやおろし is not
NAMA-CHOZOU: 生貯蔵
nor pasteurized twice.

*Usually, the words in parentheses are
　not written on the labels.