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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Fresh fruit: Fig. A. niger infected Calimyrna fig (smutted right fig) and a healthy fig (left)
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Fresh fruit: Fig. A. niger and A. parasiticus in the same Calimyrna fig
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Fresh fruit: Fig. A. flavus contact (external) spot on Calimyrna figs
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Fresh fruit: Fig. A. carbonarius (felt top), A. niger (top right), A. japonicus (bottom) on Calimyrna figs
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Dried fruit: Peach. Sclerotia of A. niger on mummified peach
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Dried fruit: Peach. Naturally developed sclerotia of A. niger on a peach which then mummified
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Dried fruit: Peach. A mummy of Elegant Lady peach infected with A. niger (loaded with sclerotia)
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Dried fruit: Fig. Mummies of Calimyrna figs following infection by A. niger
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Vegetables: Chili Pepper. A. niger on chili pepper
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