Kyoto, Japan - Feburuay 21, 2023: Bubble of carbon dioxide from sake malt during sake fermentation process
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Kyoto, Japan - Feburuay 21, 2023: Bubble of carbon dioxide from sak…
Mar 4, 2023
AdobeKhun Ta
How to Make Sake: Become a Homebrew Samurai in 5 Steps! [Pro Tips]
How to Make Sake: Become a Homebrew Samurai in 5 Steps! [Pr…
Sep 1, 2023
homebrewacademy.com
20K views · 359 reactions | This natural fermentation process gives Japanese soy sauce a sweeter aftertaste, making it unique among other soy sauces. #soysauce #Japan #soy #reelsfb | Business Insider Africa | Facebook
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20K views · 359 reactions | This natural fermentation process give…
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FacebookBusiness Insider Africa
Fly with Megumi 恵| Japan-Based Cabin Crew🛫 on Instagram: "Traditional knowledge and skills of sake-making with koji mold in Japan was officially inscribed as a UNESCO Intangible Cultural Heritage in 2024! 日本の伝統的酒造りは2024年にユネスコ無形文化遺産に登録されており今回は国税庁主催のイベントに行ってきました！ Craftsmanship has been passed down through generations and developed in each region. From making koji to fermentation, the spirit of Japanese culture is alive in every step of the process. 何世代にもわたり職人わざが受け継がれ、各地域において発展を遂げてきました。🍶✨麹づくりから発酵
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Fly with Megumi 恵| Japan-Based Cabin Crew🛫 on Instagram: "Traditi…
979 views1 month ago
Instagrammegmiyae
Most skincare science ignores the biggest hurdle: the skin barrier itself. 🧬 If an active ingredient’s molecular weight is too high, it is physically impossible for it to penetrate the stratum corneum. It remains surface-level. This is where the Bioavailability Factor becomes the most important metric in your routine. Learn about the biotech process of fermentation—inspired by the age-defying hands of traditional sake brewers—enzymatically breaks down ingredients into micro-molecules. Using mic
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Most skincare science ignores the biggest hurdle: the skin barrier its…
340 views3 weeks ago
TikTokdrteowanlin
【國盛 Kuni Zakari】中埜酒造 on Instagram: "日本酒は約20日から30日かけて発酵させます。 発酵中の日本酒は醪(もろみ)と言い、毎日櫂入れ(かいいれ)をしています。 櫂入れは日本酒のバランスと味わいにかかせない醪をかき混ぜる作業のことです。 今年の醪たちも元気に発酵してくれています🍶✨ Sake takes about 20 to 30 days to ferment. During fermentation, the sake is called moromi (fermenting mash), and it is stirred daily in a process called kaiire. Kaiire is an essential step in mixing the moromi to ensure the perfect balance and flavor of the sake. This year’s moromi is also fermenting beautifully! 🍶✨ #國盛 #kunizakari #中埜酒造
【國盛 Kuni Zakari】中埜酒造 on Instagram: "日本酒は約20日から30 …
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Learning the Secret to Japanese Sake at Oita’s Newest Brewery
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