Kanji Detail for 酵 - "yeast, to ferment, sake lees"

酵

Jōyō Kanji

JLPT N1

Meaning
酵 means "yeast, to ferment, sake lees."
1. Yeast - The basis for making sake; koji; mold.
2. To ferment - For sake to brew and bubble.
3. Sake lees - The residue from sake production.
Dictionary Citations
The meaning above is based on the following sources:

KANJIDIC2 A comprehensive Japanese-English kanji dictionary

fermentation

Unihan Unicode Han Database for CJK characters

yeast, leaven

CC-CEDICT A Chinese-English dictionary

yeast; leaven; fermentation; Taiwan pr. [xiao4]

Make Me a Hanzi Open-source Chinese character data

yeast; to leaven

XSZD Xuéshēng Zìdiǎn (學生字典) - Student's Dictionary

When a sugar-containing liquid undergoes chemical action, developing microorganisms, foaming and turning sour, it is called fermentation. As in brewing wine, brewing vinegar, and milk turning sour. Also, adding wine yeast to flour to make it rise is also called fermentation. As in steamed buns and the like.
Onyomi

koh(コウ)
Kunyomi
none
Strokes

14 strokes
Radical

酉 (hiyominotori・torihen・sakenotori・koyominotori)
Related Keywords
yeast to ferment sake lees foaming fermentation brewing bacteria fermented koji mold residue alcohol