ダウンロード NIHONSHU-NO-MOTOI The Textbook for INTERNATIONAL KIKISAKE-SHI【Ver.English】Vol.1: 日本酒の基【Ver.English】 (NIHONSHU-NO-MOTOI【Ver.English】) (English Edition) epub 本

Vol.1Introduction1. Problems and solutions for providing and selling sake----------------------------Basic knowledge of various alcoholic beverages, food with palatability and beveragesⅠ Basic knowledge of alcoholic beverages1. Product characteristics and classification of alcoholic beverages in general2. FermentationⅡ Product characteristics of main alcoholic beverages and palatability foods----------------------------Basic knowledge about sakeⅠ Raw materials1. Rice2. Water3. Microorganisms----------------------------Ⅱ Production method1. Treatment of raw materials2. Koji production3. Shubo (Starter culture) production4. Moromi (Mash) making5. From Shibori (pressing) to bottling----------------------------Ⅲ Indications1. Related Japanese laws and regulations2. Definition of sake and the standards for manufacturing methods and quality indication----------------------------Ⅳ History1. Origin of sake : Sake from the Jomon period to the Nara period2. Developing brewing industry: Sake from the Heian period to the Azuchi–Momoyama period3. Establishment of the foundation for sake making and its industrialization: Sake in the Edo period4. Modern history of sake5. Sake from the post-war period to the late Showa period6. New era of sake=================Vol.2V Classification according to flavor characteristics (4 types)1. Characteristics of Kun-shu , or the aromatic type2. Characteristics of So-shu , or the airy and velvety type3. Characteristics of Jun-shu , or the full-bodied type4. Characteristics of Juku-shu , or the matured type----------------------------VI Tasting1. Tasting as a Kikisake-shi2. Evaluating quality3. Extracting individuality4. Identifying an appropriate price (balance between quality and price)5. Thinking of ways to serve and preparing advertising messages6. Examples of tasting comments7. Deterioration of sake----------------------------VII Services1. Knowledge of Services2. Storage and Management3. Containers (bottles)4. Serving temperature5. Sake vessels6. Combinations with dishes7. How to serve sake in accordance with the classification according to flavor characteristics(4 types)----------------------------Sake Sales Promotion1. Classification according to consumer groups2. Seasons3. Cuisine type4. Classification according to flavor characteristics (4 types)----------------------------Reference materials１.Prefecture-specific Sake vessels２.A special product and local cuisine according to the area of Japan３.About "24 sekki "（solar term)４.Abouto Correlation between annual events and food & Beverage