Date: 24 March 2014
Hakkaisan sake (Nihonshu)
Copyright:
Fungal Research Trust
Notes:
Varieties of traditional sake and shochu made in different parts of Japan.
From left to right:
Shochu, made from barley and distilled, similar to whisky.
Shochu made by Furusawa from Miazaki prefecture on Kyoshu Island (25% alcohol)
High quality sake called Shochikubai made by Takara brewery in Kyoto from polished rice and used for purification in ceremonies such as weddings, within a Shinto religious ceremony (15% alcohol).
Sake made near the mountains of Hakkaisan in Niigata prefecture, top quality.
Sake made near the mountains of Hakkaisan in Niigata prefecture.
Sake made near the mountains of Hakkaisan in Niigata prefecture.
Dry sake called Suizin, made in the Iwate prefecture in the north of Japan.
Images library
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Title
Legend
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Falcons: The following images were obtained by endoscopy of falcons with aspergillosis.A,B Showing loop of intestine (I) and normal ovary(O) of a mature falcon.C,D Yellow and green aspergillus colonies A1 and A2 on the airsac wall. Note the increased vascularity of the airsacs.
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Falcons: The following images were obtained by endoscopy of falcons with aspergillosis.A,B An aspergilloma (A1) lying between the ovary and the cranial pole of the left kidney.B,D Aspergillus lesions (A) over a swollen liver.
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Pulmonary aspergillosis (Grocott) (cow 2). Serial section of the lesion previously described for cow 2 stained by Grocott. Aspergillus spp. and Actinomyces pyogenes were cultured from the lesions.
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