| アセトンブタノール発酵 | [アセトンブタノールはっこう, asetonbutano-ru hakkou] (n) acetone-butanol fermentation |
| アミノ酸発酵 | [アミノさんはっこう, amino sanhakkou] (n) amino-acid fermentation |
| アルコール発酵 | [アルコールはっこう, aruko-ru hakkou] (n) alcohol fermentation |
| メタン発酵 | [メタンはっこう, metan hakkou] (n) methane fermentation |
| 口噛み酒 | [くちかみさけ, kuchikamisake] (n) sake made from rice or other cereal which is chewed before fermentation |
| 吟醸酒 | [ぎんじょうしゅ, ginjoushu] (n) type of sake brewed by low temperature fermentation from white rice milled to 60% |
| 猿酒 | [さるざけ;ましらざけ, saruzake ; mashirazake] (n) monkey booze; sake-like liquid produced by the fermentation of fruits left by monkeys in tree caches or hollows in rocks |
| 酒石 | [しゅせき, shuseki] (n,adj-no) tartar (as formed during the fermentation of wine, etc.) |
| 静置 | [せいち, seichi] (n) (1) standing; (vs) (2) to stand; to leave (e.g. for curd to form, fermentation to occur, etc.) |