Editing Sake (section)

===Others===
* {{Nihongo||甘酒|'''[[Amazake]]'''}} is a traditional sweet, low- or non-alcoholic Japanese drink made from fermented rice.
* {{Nihongo||濁酒|'''Doburoku'''}} is the classic home-brew style of sake (although home brewing is illegal in Japan). It is created by simply adding {{tlit|ja|kōji}} mold to steamed rice and water and letting the mixture ferment. It is sake made without separating mash. The resulting sake is somewhat like a chunkier version of {{tlit|ja|nigorizake}}.
* '''{{visible anchor|Jizake|text={{lang|ja-latn|Jizake}}}}''' ({{lang|ja|地酒}}) is locally brewed sake, the equivalent of [[Craft beer|microbrewing]] beer.
* {{Nihongo||貴醸酒|'''Kijōshu'''}} is sake made using sake instead of water. A typical sake is made using 130 liters of water for every 100 kilograms of rice, while ''kijōshu'' is made using 70 liters of water and 60 liters of sake for every 100 kilograms of rice. ''Kijōshu'' is characterized by its unique rich sweetness, aroma and thickness, which can be best brought out when aged to an amber color. ''kijōshu'' is often more expensive than ordinary sake because it was developed in 1973 by the National Tax Agency's brewing research institute for the purpose of making expensive sake that can be served at government banquets for state guests. The method of making sake using sake instead of water is similar to the sake brewing method called ''shiori'' described in the ''[[Engishiki]]'' compiled in 927. Because the term ''kijōshu'' is trademarked, sake makers not affiliated with the {{Nihongo|Kijōshu Association|貴醸酒協会}} cannot use the name. Therefore, when non-member sake manufacturers sell ''kijōshu'', they use terms such as {{Nihongo||再醸仕込み|saijō jikomi}} to describe the process.<ref name="kijoshu">{{cite web|url=http://kangiken.net/backnumber/5507_eturan.pdf|archive-url=https://web.archive.org/web/20201101120307/http://kangiken.net/backnumber/5507_eturan.pdf|script-title=ja:月刊食品と容器 2014 Vol. 55. No. 7. 貴醸酒|language=ja|author=Kojiro Takahashi|publisher=缶詰技術研究会|pages=408–411|archive-date=1 November 2020}}</ref><ref>{{cite web|url=https://sakestreet.com/ja/media/learn-kijoshu|archive-url=https://web.archive.org/web/20220625162448/https://sakestreet.com/ja/media/learn-kijoshu|script-title=ja:リッチな甘みのデザート酒 - 「貴醸酒」の製法と味わいの特徴を学ぶ|language=ja|author=Kazuha Sera|publisher=Sake street|date=14 April 2020|archive-date=25 June 2022}}</ref>
* {{Nihongo||黒酒|'''Kuroshu'''}} is sake made from unpolished rice (i.e., brown rice), and is more like ''[[huangjiu]]''.
* {{Nihongo||低精白酒|'''Teiseihaku-shu'''}} is sake with a deliberately high rice-polishing ratio. It is generally held that the lower the rice polishing ratio (the percent weight after polishing), the better the potential of the sake. Circa 2005, {{tlit|ja|teiseihaku-shu}} has been produced as a specialty sake made with high rice-polishing ratios, usually around 80%, to produce sake with the characteristic flavor of rice itself.
* {{Nihongo||赤い酒|'''Akaisake'''}}, literally "red sake", is produced by using [[red yeast rice]] {{tlit|ja|kōji}} {{nihongo|''[[Monascus purpureus]]''|紅麹|benikōji}}, giving the sake a pink-tinted appearance similar to [[Rosé|rosé wine]].<ref>{{Cite web|url=https://www.japantimes.co.jp/life/2001/11/25/food/hey-thats-a-sake-of-a-different-color/|title = Hey, that's a sake of a different color|date = November 25, 2001}}</ref>

Some other terms commonly used in connection with sake:
* {{Nihongo||日本酒度|'''Nihonshu-do'''}}, also called the Sake Meter Value or SMV
::<math>\text{SMV} = \left( \left| \frac{1}\text{specific gravity} \right| - 1 \right) \times 1443</math>
:[[Relative density|Specific gravity]] is measured on a scale weighing the same volume of water at {{convert|4|C}} and sake at {{convert|15|C}}. The sweeter the sake, the lower the number (or more negative); the drier the sake, the higher the number. When the SMV was first used, 0 was the point between sweet and dry sake. Now +3 is considered neutral.
* {{Nihongo||精米歩合|'''Seimai-buai'''}} is the rice polishing ratio (or milling rate), the percentage of weight remaining after polishing. Generally, the lower the number, the higher the sake's complexity. A lower percentage usually results in a fruitier and more complex sake, whereas a higher percentage will taste more like rice.
* {{Nihongo||粕|'''[[Sake kasu|Kasu]]'''}} are pressed sake lees, the solids left after pressing and filtering. These are used for making [[tsukemono|pickles]], livestock feed, and [[shōchū]], and as an ingredient in dishes like kasu soup.