Basic Glossary of
Sake Terms

Acidity shows the acid content of sake. The higher the value, the higher the acidity it contains. JPN: 酸度 (sando).

Sake that is professionally aged for more than two years after brewing. It takes on an amber hue, caramelly aroma and complex, and smooth flavor. JPN: 熟成酒 (jukusei-shu).

Most sake is shipped after almost one year of maturing. Some sakes are aged beyond that, sometimes for years. Aging usually makes sake amber in color, nutty and caramelly in aroma, and smooth and complex in flavor. JPN: 熟成 (jukusei)

A term used to indicate sake from the recent brewing season that tastes better in autumn, after almost one year of aging. JPN: 秋あがり (aki-agari).

The proportion of alcohol content in sake by volume. It is usually around 15%. JPN: アルコール度数 (alcohol dosu).

The volume of produced alcohol in liter from 1,000kg of rice. It is usually 360 L/t. JPN: 純アルコール収得量 (jun-alcohol-shutokuryo).

Amino acid content is an indicator of a sake’s umami. JPN: アミノ酸度 (aminosan-do).

Annually held event by National Research Institute of Brewing to evaluate sake. It started in 1914 to improve sake making techniques. JPN: 全国新酒鑑評会 (zenkoku-shinshu-kanpyokai).

The first portion of filtered sake that comes out when pressing, or the first run. JPN: 荒走り (arabashiri).

The bacterial contamination by hiochi lactobacillus. The spoilage caused by this contamination damages the taste and aroma of the sake. Pasteurization is one way to prevent it. JPN: 火落ち (hiochi).

The outer skin of the rice grain that is polished away. JPN: ぬか, 糠 (nuka).

The brewer master is in charge of overlooking the whole brewing process. Their knowledge and experience are essential for making great sake. JPN: 杜氏 (toji).

Brewery workers in sake making. They report to the brew master. JPN: 蔵人 (kurabito).

A whole grain, including the fibrous bran. Unpolished rice. JPN: 玄米 (genmai).

Sake that has a slight aroma of cedar wood. It comes from storing sake in cedar casks. JPN: 樽酒 (taruzake).

A type of second filtration process using active charcoal. This takes away some unwanted flavors and color and stabilizes the quality during storage. JPN: 炭素濾過 (tanso-roka).

Sake made with rice polished down to 50% or less, and low-temperature fermentation. It is characterized by a fruity aroma and light flavor. A specially designated sake. See also “ginjo-method”, “ginjo-ka”. JPN: 大吟醸酒 (daiginjo-shu).

The enzyme that breaks down starch into sugar. In making sake, it is sourced from koji-fungus. JPN: 糖化酵素 (toka-koso).

Water used to adjust the alcohol content before bottling. Sake naturally contains up to 20% of alcohol but is believed to be too strong to drink with meals. Therefore, water is added to bring the alcohol content down to around 15%. JPN: 割り水 (warimizu).

The device used to filter the mash. It is either a verticle press (traditional way), or a horizontal filtration machine much like the one used for beer filtration. JPN: もろみ搾り器 (moromi shibor-iki), 圧搾機 (assaku-ki).

The process that separates the liquid and solid of the mash. JPN: 上層 (joso), 絞り (shibori).

Freshly pressed sake. JPN: しぼりたて (shiboritate).

A special filtration method. The mash is packed in cloth bags and hung up so the liquid can drip with no pressure added. JPN: 袋吊り (fukurozuri).

A verticle press that is traditionally used to filter the mash. JPN: 槽 (fune)

Sake that is not categorized as a specially designated sake either by brewery’s choice or for not meet the criteria. Futsu-shu is generally the most affordable sake. JPN: 普通酒 (futsu-shu).

Spoilage of moromi in the fermentation process by microbiol contamination. JPN: 腐造 (fuzo).

Unpolished rice. JPN: 玄米 (genmai).

Sake that is not diluted with water for alcohol content adjustment. It usually has a higher alcohol content of over 17%. JPN: 原酒 (genshu).

Sake made with rice polished down to 60% or less, and low-temperature fermentation. It is characterized by a fruity aroma and light flavor. A specially designated sake. See also “ginjo-method”, “ginjo-ka”. JPN: 吟醸酒 (ginjo-shu).

A fruity aroma is characteristic of ginjo and daiginjo sakes. The fragrance is a result of heavy rice polishing, a type of yeast used, and/or low-temperature fermentation. JPN: 吟醸香 (ginjo-ka).

A special method for making ginjo-type sake. It usually involves heavy polishing, tsukihaze-style koji and low-temperature fermentation. JPN: 吟醸造り (ginjo-zukuri)

A fruity aroma is characteristic of ginjo and daiginjo sakes. The fragrance is a result of heavy rice polishing, a type of yeast used, and/or low-temperature fermentation. JPN: 吟醸香 (ginjo-ka).

A special method for making ginjo/daiginjo. It usually involves heavy polishing (a min of 60%), tsukihaze-style koji, and low-temperature fermentation. JPN: 吟醸造り (ginjo-zukuri).

Sake that has effervescence. The fizziness comes naturally from fermentation, sometimes added afterward, or from secondary fermentation. JPN: 発泡清酒 (happo-seishu).

The first step of fermentation. Shubo (starter), steamed rice, koji and water are mixed in a tank, and left to ferment (Day 1). Also called soe or soe-jikomi. It is fermented for a day (Day 2). JPN: 初添 (hatsu-zoe)、添 (soe)、添仕込 (soe-jikomi).

A fermentation process unique to sake making, where saccharification by koji and alcoholic fermentation by yeast occur simultaneously in the mash. It enables efficient fermentation, which results in a yield of up to 20% alcohol. JPN: 平行複発酵 (heiko-fukuhakko).

A method of sterilization using heat. Sake is heated to around 60-65℃ to sterilize and inactivate enzymatic activities. The process is usually done twice, after filtration and at bottling. See also “Nama-zume” and “Nama-chozo”. JPN: 火入れ (hiire).

The bacterial contamination by hiochi lactobacillus. The spoilage caused by this contamination damages the taste and aroma of the sake. Pasteurization is one way to prevent it. JPN: 火落ち (hiochi).

Sake that is made in winter, aged over summer, and bottled in autumn. Pasteurization is done only once after filtration. JPN: ひやおろし (hiyaoroshi).

Sake made with rice polished down to 70% or less, and addition of neutral spirits of up to 10% of polished rice weight. A specially designated sake. JPN: 本醸造酒 (hojozo-shu)

Distilled alcohol made from molasses or grains that contains around 30% alcohol. These spirits can be added to the mash at the end of fermentation to stabilize the quality and adjust the taste. In junmai sake, these are not allowed to be added. JPN: 醸造アルコール (jozo-alcohol).

Most sake is shipped after almost one year of maturing. Some sakes are aged beyond that, sometimes for years. Aging usually makes sake amber in color, nutty and caramelly in aroma, and smooth and complex in flavor. JPN: 熟成 (jukusei)

Sake that is professionally aged for more than two years after brewing. It takes on an amber hue, caramelly aroma and complex, and smooth flavor. JPN: 熟成酒 (jukusei-shu).

Sake made without the addition of neutral spirits. A specially designated sake category. JPN: 純米酒 (junmai-shu).

The ceremonial opening of a wooden cask with a wooden hammer. It is a symbolic act for good luck and usually held at celebratory events. JPN: 鏡開き (kagami biraki).

Stirring of moromi (main mash). It helps to control the fermentation process by adjusting the mash temperature and mixing up the contents together. JPN: 櫂入れ (kaiire).

Rice used for shubo (starter) and moromi (main mash) – all the rice except for the rice used in koji-making. JPN: 掛け米 (kakemai).

A term used when a sake’s flavor is enhanced by warming. JPN: 燗上がり (kan-agari).

Sake making exclusively in the cold season. This method was developed in Itami and is effective in preventing microbiol contamination. JPN: 寒造り (kanzukuri).

Sake is a unique alcoholic drink that can be served chilled or hot. By warming the sake, sweetness and umami can be sensed better. The best temperature is from 40℃ up to around 50℃. JPN: 熱燗 (atsukan)

Percentage of sake lees to total polished rice weight. The average are 29% in Junmai and 35% in Junmai ginjo. JPN: 粕歩合 (kasu-buai)

Kijoshu is a special type of sweet sake. In addition to water, sake is added to the mash. It is as sweet as ice wine. JPN: 貴醸酒 (kijoshu).

A white porcelain cup with navy rings painted inside on the bottom. The white part is used to examine the color of the sake, and the navy rings for turbidity. JPN: 利き猪口 (kikichoko).

Kimoto refers to the traditional type of shubo and the sake made with such shubo. In kimoto-style, the acidity is acquired by cultivating wild lactic acid bacilli. During the process, the rice and koji are ground together to help the lactic acid bacilli grow. Sake made with this type of starter tend to be full-bodied in taste. JPN: 生酛 (kimoto).

Koji-fungus cultivated on steamed rice is called “koji”. Koji plays a pivotal role in sake making since it contains the enzyme that breaks down rice starch into sugar. In addition, koji also provides necessary amino acids, vitamines and lipids for yeast. JPN: 麹 (koji).

The proportion of rice used for koji-making to the total rice used for sake making. Also, see “Koji”. JPN: 麹歩合 (koji-buai).

Koji-kin is the Japanese word for koji-fungus, Aspergillus oryzae. It is a harmless and beneficial fungus that produces diastatic enzymes as well as amino acids, vitamines and lipids necessary for fermentation.The fungus is cultivated on steamed rice to make koji. Also see “Koji”. JPN: 麹菌 (koji-kin)

Koji-mai is the rice used for making koji. Also, see “Koji”. JPN: 麹米 (koji-mai).

The special koji making room in a sake brewery. It is kept at around 30℃ and 50-80% humidity to cultivate koji-fungi. JPN: 麹室 (koji-muro).

The traditional steaming vat to steam rice. JPN: こしき, 甑 (koshiki).

Sake that is professionally aged for more than two years after brewing. It takes on an amber hue, caramelly aroma and complex, and smooth flavor. JPN: 熟成酒 (jukusei-shu).

Percentage of water to total polished rice weight. It is usually 130%. JPN: 汲水歩合 (kumimizu-buai)

Brewery workers in sake making. They report to the brew master. JPN: 蔵人 (kurabito).

The owner of a sake brewery. Traditionally, the kuramoto takes care of the financial side of the business and does not participate in brewing. Recently, especially in smaller breweries, some kuramoto do both. JPN: 蔵元 (kuramoto).

The yeast used in sake making. It converts sugar into ethanol and carbon dioxide gas. Traditionally, brewers used wild yeast. From the late 1800s, reputed strains were collected from breweries and cultured to stabilize yeast quality. Today, The Brewing Society of Japan cultures these strains and distributes them as “kokai-kobo”. JPN: 清酒酵母 (seishu-kobo), 協会酵母 (kyokai-kobo).

The main mash for fermentation. It is a mix of steamed rice, koji, water, and shubo that contains yeast to start the fermentation. It is fermented in three consecutive steps to prevent contamination (see also “sandan-jikomi”). JPN: もろみ, 醪 (moromi).

A wooden cubical container. It was originally used as a measure 180ml but is also used to serve sake, especially as part of events. JPN: 枡 (masu).

The main mash for fermentation. It is a mix of steamed rice, koji, water, and shubo that contains yeast to start the fermentation. It is fermented in three consecutive steps to prevent contamination (see also “sandan-jikomi”). JPN: もろみ, 醪 (moromi).

The starter culture full of yeast used to kick start the main fermentation process. It is kept acidic to prevent microbiol contamination. The way to acquire the acidity influences sake’s characteristics (also see “kimoto”, “yamahai”, “sokujo”). Also referred to as the moto or seed culture. JPN: 酒母 (shubo), 酛 (moto).

The starter culture full of diastatic enzymes and yeast used to kick start the main fermentation process. It is kept acidic to prevent microbiol contamination. The way to acquire the acidity influences sake’s characteristics (also see “kimoto”, “yamahai”, “sokujo”). Also referred to as the mother culture or seed culture. JPN: 酒母 (shubo), 酛 (moto).

Sake that does not go through a second filtration process. It tends to be pale yellowish in color and fuller in flavor than standard sake. JPN: 無濾過酒 (muroka-shu).

Rice is steamed instead of being boiled in sake making. Steaming allows rice to cook without getting too moist. Steamed rice is used to make koji, shubo, and moromi. JPN: 蒸し米 (mushimai).

The second step of fermentation. Additional steamed rice, koji, and water are mixed in (Day 3). Also called naka-zoe or naka-jikomi. JPN: 仲 (naka), 仲添 (naka-zoe), 仲仕込 (naka-jikomi).

Sake pasteurized only once at bottling. JPN: 生貯蔵酒 (namachozo-shu).

Unpasteurized sake. It tastes fresh and vibrant. It is recommended to be stored in the fridge to keep the flavor since the enzymes are still active. JPN: 生酒 (namazake).

Sake pasteurized only once after filtration. JPN: 生詰め酒 (namazume-shu).

Distilled alcohol made from molasses or grains that contains around 30% alcohol. These spirits can be added to the mash at the end of fermentation to stabilize the quality and adjust the taste. In junmai sake, these are not allowed to be added. JPN: 醸造アルコール (jozo-alcohol).

New sake of the current brewing season. JPN: 新酒 (shinshu).

Cloudy sake that is filtered with a coarse mesh. Milky in appearance and creamy in texture. JPN: にごり酒 (nigori-zake).

The proportion of alcohol content in sake by volume. It is usually around 15%. JPN: アルコール度数 (alcohol dosu).

The outer skin of a rice grain that is polished away. JPN: ぬか, 糠 (nuka).

The sedimentation is removed by transferring the clear liquid to another tank. (see also “Sedimentation”). JPN: 滓引き (oribiki).

After filtration, the liquid is left still in a tank to settle the remaining solids. This helps remove excess protein in the liquid to prevent turbidity during storage. JPN: 滓下げ (orisage).

A fermentation process unique to sake making, where saccharification by koji and alcoholic fermentation by yeast occur simultaneously in the mash. It enables efficient fermentation, which results in a yield of up to 20% alcohol. JPN: 平行複発酵 (heiko-fukuhakko).

A method of sterilization using heat. Sake is heated to around 60-65℃ to sterilize and inactivate enzymatic activities. The process is usually done twice, after filtration and at bottling. See also “Nama-zume” and “Nama-chozo”. JPN: 火入れ (hiire).

Rice polishing is a process that mills off the outer layer of brown rice, which usually contains lipids, minerals and proteins. It is also referred as rice milling. JPN: 精米 (seimai)

Rice polishing rate is the percentage of what is left of a rice grain after polishing. For example, if 30% of the outer portion is polished away, the polishing rate is 70%. JPN: 精米歩合 (seimai-buai).

Traditional songs sang during sake making. It helped workers to work on the same rhythm as well as acted as a timer for certain processes. JPN: 酒造り唄 (sake-zukuri-uta).

A ball made from cedar leaves. The hanging of a new sugidama at the front of the brewery announces the arrival of the new brew. The color of the ball, initially green, changes over time, reflecting the aging of the new brew. When it turns brown the following autumn, sake is ready for bottling. JPN: 杉玉 (sugidama), 酒林 (sakabayashi).

Cloth bags used for filtering the mash. JPN: 酒袋 (sakabukuro).

Sake rice are non-glutinous japonica rice strains suited for making sake. They are bigger in grain size than table rice and have starchy cores. There are praised strains and regional specialties for sake rice, each with subtle yet unique flavor characteristics. As of 2020, there are 126 strains of sake rice. JPN: 酒米 (sakamai).

A Japanese alcoholic drink made by fermenting rice. The ingredients used for it are rice, water, and koji. It has rich umami components, subtle sweetness, and little acidity. The alcohol content is usually around 15%. The Chinese character for sake, 酒, is pronounced “sake” on its own but could be “saka”, “zake” or “shu” when combined with other words. 清酒 (sei-shu) is another word for sake in Japanese meaning clear (清) sake (酒), indicating filtered sake. Another word, 日本酒 (nihon-shu) means Japan (日本）sake (酒). JPN: 酒 (sake), 清酒 (seishu), 日本酒 (nihon-shu).

Traditional songs sang during sake making. It helped workers to work on the same rhythm as well as acted as a timer for certain processes. JPN: 酒造り唄 (sake-zukuri-uta).

The solids of the mash that are left after filtration. These are full of nutrients and contains around 8% of alcohol. It is sold for cooking as well as for making shochu. Also called sake cake and sake-kasu. JPN: 酒粕 (sake-kasu).

Percentage of sake lees to total polished rice weight. JPN: 粕歩合 (kasu-buai)

SMV is a sweentess indicator of sake. Its value is mainly influenced by the sake’s sugar content, although alcohol content also affects it. In general, the lower the value under zero, sweeter the sake tastes. JPN: 日本酒度 (nihonshu-do)

Sake rice are non-glutinous japonica rice strains suited for making sake. They are bigger in grain size than table rice and have starchy cores. There are praised strains and regional specialties for sake rice, each with subtle yet unique flavor characteristics. As of 2020, there are 126 strains of sake rice. JPN: 酒米 (sakamai).

A white porcelain cup with navy rings painted inside on the bottom. The white part is used to examine the color of the sake, and the navy rings for turbidity. JPN: 利き猪口 (kikichoko).

The yeast used in sake making. It converts sugar into ethanol and carbon dioxide gas. Traditionally, brewers used wild yeast. From the late 1800s, reputed strains were collected from breweries and cultured to stabilize yeast quality. Today, The Brewing Society of Japan cultures these strains and distributes them as “kokai-kobo”. JPN: 清酒酵母 (seishu-kobo), 協会酵母 (kyokai-kobo).

The solids of the mash that are left after filtration. These are full of nutrients and contains around 8% of alcohol. It is sold for cooking as well as for making shochu. Also called sake cake and sake-kasu. JPN: 酒粕 (sake-kasu).

Acidity shows the acid content of sake. The higher the value, the higher the acidity it contains. JPN: 酸度 (sando).

The three-step fermentation process of moromi (main mash). The rice, koji, and water mixture is added to the mash gradually in three steps to balance out the yeast-mash ratio to prevent microbiol contamination. JPN: 三段仕込み (sandan-jikomi).

After filtration, the liquid is left still in a tank at a low temperature to settle the remaining solids . This helps remove excess protein in the liquid to prevent turbidity during storage. JPN: 滓下げ (orisage).

The sedimentation is removed by transferring the clear liquid to another tank. (see also “Sedimentation”). JPN: 滓引き (oribiki).

Seikiku is the Japanese term for koji making. Also, see “Koji”. JPN: 製麹 (seikiku).

Rice polishing is a process that mills off the outer layer of a rice grain, which contains lipids and proteins. It is also referred to as rice milling. JPN: 精米 (seimai).

Rice polishing rate is the percentage of what is left of a rice grain after polishing. For example, if 30% of the outer portion is polished away, the polishing rate is 70%. JPN: 精米歩合 (seimai-buai).

An alcoholic drink made by fermenting rice in Japan. It has rich umami components, subtle sweetness, and little acidity. The alcohol content is usually around 15%. The Chinese character for alcohol, 酒, is pronounced “sake” on its own but could be “saka”, “zake” or “shu” when combined with other words. JPN: 酒 (sake), 清酒 (seishu), 日本酒 (nihon-shu).

The yeast used in sake making. It converts sugar into ethanol and carbon dioxide gas. Traditionally, brewers used wild yeast. From the late 1800s, reputed strains were collected from breweries and cultured to stabilize yeast quality. Today, The Brewing Society of Japan cultures these strains and distributes them as “kokai-kobo”. JPN: 清酒酵母 (seishu-kobo), 協会酵母 (kyokai-kobo).

The process that separates the liquid and solid of the mash. JPN: 上層 (joso), 絞り (shibori).

The device used to filter the mash. It is either a verticle press (traditional way), or a horizontal filtration machine much like the one used for beer filtration. JPN: もろみ搾り器 (moromi shibor-iki), 圧搾機 (assaku-ki).

Freshly pressed sake. JPN: しぼりたて (shiboritate).

Water used to make sake. JPN: 仕込み水 (shikomi-sui, or shikomi-mizu)

The white, starchy core of sake rice. This porous structure is ideal for koji-fungi cultivation. JPN: 心白 (shimpaku).

New sake of the current brewing season. JPN: 新酒 (shinshu).

The starter culture full of yeast used to kick start the main fermentation process. It is kept highly acidic to prevent microbiol contamination. The way to acquire the acidity influences sake’s characteristics (also see “kimoto”, “yamahai”, “sokujo”). Also referred to as the mother culture or seed culture. JPN: 酒母 (shubo), 酛 (moto).

The modern method of making shubo. The acidity is acquired simply by adding lactic acid to the starter mash. JPN: 速醸 (sokujo).

Sake that has effervescence. The fizziness comes naturally from fermentation, sometimes added afterward, or from secondary fermentation. JPN: 発泡清酒 (happo-seishu).

Premium sake that is required to pass certain criteria in order to receive the designation. There are 8 categories based on the polishing rate, the addition of neutral spirits, and other special brewing methods. See also “ginjo”, “daiginjo”, “junmai”, “honjozo”. JPN: 特定名称酒 (tokutei-meisho-shu).

Spoilage of moromi in the fermentation process by microbiol contamination. JPN: 腐造 (fuzo).

Rice is steamed instead of being boiled in sake making. Steaming allows rice to cook without getting too moist. Steamed rice is used to make koji, shubo, and moromi. JPN: 蒸し米 (mushimai).

A ball made from cedar leaves. The hanging of a new sugidama at the front of the brewery announces the arrival of the new brew. The color of the ball, initially green, changes over time, reflecting the aging of the new brew. When it turns brown the following autumn, sake is ready for bottling. JPN: 杉玉 (sugidama), 酒林 (sakabayashi).

The rice strains used for cooking are called table rice. In Japan, they are usually non-glutinous japonica rice. Table rice can also be used to make sake. JPN: 一般米 (ippanmai).

Tane-koji are the spores of koji-fungus. They are sprinkled over steamed rice to make koji. Also, see “Koji”. JPN: 種麹 (tane-koji).

A type of second filtration process using active charcoal. This takes away some unwanted flavors and color and stabilizes the quality during storage. JPN: 炭素濾過 (tanso-roka).

Sake that has a slight aroma of cedar wood. It comes from storing sake in cedar casks. JPN: 樽酒 (taruzake).

The brewer master is in charge of overlooking the whole brewing process. Their knowledge and experience are essential for making great sake. JPN: 杜氏 (toji).

The enzyme that breaks down starch into sugar. In making sake, it is sourced from koji-fungus. JPN: 糖化酵素 (toka-koso).

A jug like sake vessel to serve sake. It usually holds around 180mL inside. JPN: 徳利 (tokkuri).

Premium sake that is required to pass certain criteria in order to receive the designation. There are 8 categories based on the polishing rate, the addition of neutral spirits, and other special brewing methods. See also “ginjo”, “daiginjo”, “junmai”, “honjozo”. JPN: 特定名称酒 (tokutei-meisho-shu).

The third step of fermentation. The last batch of steamed rice, koji, and water are mixed in (Day 4). Also called tome-zoe and tome-jikomi. JPN: 留 (tome), 留添 (tome-zoe), 留仕込 (tome-jikomi).

Sake that is not diluted with water for alcohol content adjustment. It usually has a higher alcohol content of over 17%. JPN: 原酒 (genshu).

Sake that didn’t go through a second filtration process. It tends to be pale yellowish in color, and fuller in flavor than standard sake. JPN: 無濾過酒 (muroka-shu)

Water used to adjust the alcohol content before bottling. Sake naturally contains up to 20% of alcohol but is believed to be too strong to drink with meals. Therefore, water is added to bring the alcohol content down to around 15%. JPN: 割り水 (warimizu).

Sake is a unique alcoholic drink that can be served chilled or hot. By warming the sake, sweetness and umami can be sensed better. The best temperature is from 40℃ up to around 50℃. JPN: 熱燗 (atsukan)

Percentage of water in relation to the total of polished rice weight. JPN: 汲水歩合 (kumimizu-buai).

White core is the white, porous core of sake rice. This porous structure is ideal for koji-fungi cultivation. JPN: 心白 (shimpaku)

Rice that has its outer part (eg. bran) removed. Polished rice. JPN: 白米 (hakumai).

Yamahai refers to the modified traditional type of shubo and the sake made with such shubo. In yamahai-style, the acidity is acquired by cultivating wild lactic acid bacilli, like kimoto, but without the grinding process. Sake made with this type of starter tend to be full-bodied in taste. JPN: 山廃 (yamahai).

Water to be consumed between cups of sake. Since the alcohol content of sake is relatively high, it is recommended to drink just as much water to prevent overdrinking and hangovers. JPN: 和らぎ水 (yamaragi-mizu).

Annually held event to evaluate sake. It started in 1914 to improve sake making techniques. JPN: 全国新酒鑑評会 (zenkoku-shinshu-kanpyokai).