Akaisaké is “red saké” and is made by a method patented in Niigata Prefecture, using a variety of kōjikin [mold] named benikōji that gives it a red color. Not to be confused with akazaké. There are other pink products that may receive their coloring from bio-engineered yeast varieties.
Red powder/dust. The first outer portion of the grain polished away in the rice milling process.
Akazaké is a rare type of saké particular to Kumamoto Prefecture. Its color is produced from a type of ash added to the fermenting mash.
Amazaké is sweet and not a true saké at all, but a sweet drink made from saccharified rice.
Arabashiri refers to the first whitish-colored drips that come from the sakabukuro [bag for the mash] that has been hung to separate the liquid from the lees or from the modern press. When the drips are no longer whitish, it is no longer arabashiri [See nakadori/ nakagumi]. The taste profile of arabashiri is young, a bit wild, and brash. The aroma profile is fresh, brilliant, and flowery.