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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Vegetables: Red Onion. Close up of sclerotia of A. niger on red onion
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Vegetables: Red Onion. Sclerotia of A. niger on red onion
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Nuts: Pistachio. Yellow stained pistachios due to infection of their hulls by A. niger
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Nuts: Pistachio. Stained pistachios from inoculations with Alternaria (left plate) or A. niger (right plate)
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Nuts: Pistachio. Bird-damaged nuts infected by A. niger
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Nuts: Pistachio. Bird damaged pistachios infected by A. niger
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Nuts: Pistachio. Infection of fresh pistachios by A. niger
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Canker: Grapevine. A. niger canker on Crimson Seedless grapes
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