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Notice The Common Services/Info for Foreigners YOKOSO to Funabashi BBS Sister/Friendship Cities FIRA Links

CONTENTS

1 Japanese Sake Ⅰ
2 The Event Calendar

3 Funabashi Cleanup Day on Nov. 18

4 Japanese learning support
for non-Japanesechildren
/students
5 Influenza Vaccinations
6 To keep a Pet Dog
7 Specialty product of Funabashi< Cyclamen >
8 Japanese Cooking
  
~Simmered Vegetables~
9 Japanese Expressions
Back Number
2012
vol. vol. vol.67 vol.66
2011
vol.65 vol.64 vol.63 vol.62
2010
vol.61 vol.60 vol.59 vol.58
2009
 vol. 57 vol.56 vol.55 vol.54
2008
vol.53  vol.52  vol.51 vol.50

2007

vol.49 vol.48 vol.47 vol.46

2006

vol.45 vol.44 vol.43 vol.42

2005

vol.41

vol.40

vol.39 vol.38

2004

vol.37

vol.36

vol.35 vol.34

2003

vol.33 vol.32 vol.31 vol.30
2002
vol.29 vol.28 vol.27 vol.26

2001

vol.25

vol.24 vol.23 vol.21

2000

vol.21 vol.20 vol.19

vol.18

 

Japanese Sake

 
 

We, Japanese enjoy Sake with seasonal nature, like cherry blossoms in spring, chrysanthemum and full moon in autumn and snow in winter.  We enjoy Sake depending on the season, like cool Sake in hot summer and warm Sake in winter.

Sake is a kind of brewage same as beer and wine. The raw materials are rice, Kome-koji (steamed rice inoculated with Koji mold) and brewed alcohol that is added below 10% of rice as the case maybe.

If protein and fat remain on the surface of the rice, the taste of Sake may get worse.  So the rice scraped off the surface is used as the raw material.

The various types of Sake are produced depending on how far surface of the rice are scraped off as the raw material and adding volume of brewed alcohol. This will be explained deeply in the next issue.

Especially in coming autumn and winter, we can expect delicious foods. Please enjoy Sake with various drinking ways by all means.

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