Good simple way to put it.
It never occurred to me to think that No-Sparge implied a mashing technique, though. I like to use No-Sparge for German beers, to minimize astringency and since they are relatively low gravity. I typically mash these at ~2 qt/#, usually with a beta and alpha step mash by infusion, often even with a decoction, and finally run out at around 3 qt/#.