1. The method of heating sake to destroy harmful bacteria

2. Sake lees or sake residue left after pressing

3. A place where sake is made

3. A person who makes sake

4. The result of fermenting rice in sake production

5. Sake that appears opaque due to suspended solids

6. The process of polishing rice to remove the outer layers

6. The main fermentation mash in sake production

7. Sake that is served chilled

7. A vessel used for serving and drinking sake

8. Rice that has been polished for sake production

9. Sake that is served warm

10. Acids produced during fermentation that contribute to sake's flavor

11. A vessel used for storing and fermenting sake

12. Microorganisms that ferment the rice to produce alcohol

13. A quick version of sake made by diluting moromi

14. The process of extracting sake from the moromi

15. A ceremony of raising glasses and drinking sake to celebrate

16. The liquid part of sake after pressing

17. A staple ingredient used to make sake

18. The distinctive scent of sake

19. The main component in sake production

20. The overall sensory experience of sake