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1	Orisage ( 澱下げ ) Removing the sediment Sake sometimes loses its clarity during a long period of storage. This is because protein in the sake precipitates out as sediment. To Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-03-31 21:55:20 Food and drink Personal life Fermentation in food processing Oenology Wine Brewing Rice wine Sake Shch Beer Fermentation in winemaking Brewery
2	National Research Institute of BrewingIdentification of the component that causes hineka in sake Dimethyl trisulfide (DMTS) is involved in the unpalatable aroma of stale sake, called “hineka”; however, the m Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-03-31 21:55:07 Dimethyl trisulfide Sake Trisulfide Shch
3	National Research Institute of BrewingGene analysis reconfirmed the safety of Kuro-Koji (black) mold group for use in Shochu making Kuro-koji (black) mold is used for Awamori* making in Okinawa, and shiro-koji ( Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-03-31 21:55:07 Food and drink Mycotoxins Biology Chemistry Aspergillus oryzae Rice wine Shch Mold Aspergillus niger Awamori Ochratoxin KWIT
4	Outline of the 39th Honkaku Shochu Contest National Research Institute of Brewing Japan Sake and Shochu Makers Association June 24, Contest Single distilled shochu, honkaku shochu particularly, is the Japanese sp Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2016-06-24 03:55:13 Food and drink Shch Rice wine Sake Awamori Yam Brown sugar Kagoshima Barley
5	Outline of the Annual Japan Sake Awards 2016 May 20, 2016 National Research Institute of Brewing Japan Sake and Shochu Makers Association The Annual Japan Sake Awards 2016 were held under the joint auspices of the Nation Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2016-05-25 21:59:49 Rice wine Sake Shch Higashihiroshima
6	National Research Institute of BrewingIndication of sweetness/dryness of sake NRIB, in cooperation with the Japan Sake and Shochu Makers Association, proposed a method to describe the sweetness/dryness of sake i Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-03-31 21:55:07 Wine tasting Carbohydrates Rice wine Sake Fermented beverages Sugar Sweetness Dryness Taste Shch Sugars in wine Sweet
7	beverage list Within these pages, you will find a concise range of specialty beverages selected to enhance your dining experience. We encourage you to explore our range of premium Sake, proudly sourced and imported exclu Add to Reading List Source URL: s3-ap-southeast-2.amazonaws.com Language: English - Date: 2016-06-08 21:36:29 Rice wine Fermented beverages Sake Umeshu Beer Alcohol by volume Cider Pale lager Southern Comfort Shch Draft:SakOne
8	INTRODUCTION to SAKE In 2013, Japanese cuisine, also known as washoku, was designated as Intangible Cultural Heritage by UNESCO. Sake is a perfect match for washoku. It is already enjoyed internationally by amateurs and Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-03-31 21:55:14 Fermented beverages Rice wine Sake Nigori Shch Japanese cuisine Alcoholic beverage Wine Beer Drink Acids in wine
9	Outline of the Annual Japan Sake Awards 2015 May 20, 2015 National Research Institute of Brewing Japan Sake and Shochu Makers Association The Annual Japan Sake Awards 2015 were held under the joint auspices of the Nation Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-06-10 21:47:08 Rice wine Sake Food and drink Shch Higashihiroshima Wine tasting
10	Outline of the 38th Honkaku Shochu Contest National Research Institute of Brewing June 26, Contest Honkaku shochu is the Japanese distilled liquor made with a pot still. The 38th Honkaku Shochu Contest was held u Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-06-25 20:31:33 Shch Rice wine Sake Awamori Brown sugar Yam Kagoshima