I HERJOU -香氣-無所不在

21 12 月 [新●清酒分類] [總集篇] 為什麼我要把日本清酒分成工業與自然派？

Posted at 15:32h in How to drink Sake by Chen Michael 0 Comments

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26 12 月 以數位釀造 實現日本酒廠的多種可能性 ～[關谷釀造] （蓬萊泉）

Posted at 14:16h in Sake by Chen Michael 0 Comments

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20 12 月 [風土派導論] <下篇> 自然釀造三大技法 菩提酛(水酛)/生酛/山廢

Posted at 17:16h in How to drink Sake by Chen Michael 0 Comments

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19 12 月 [風土派導論]<上篇>反應清酒生產地環境的關鍵：乳酸菌和酵母

Posted at 15:46h in How to drink Sake by Chen Michael 0 Comments

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18 12 月 [清酒的地理分類學]  <下篇> 對日本酒來說 重要的是酒廠的風土

Posted at 16:08h in How to drink Sake by Chen Michael 0 Comments

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05 12 月 [清酒的地理分類學]  <上篇>  日本酒的產區觀念 之所以難以建立的原因

Posted at 19:53h in How to drink Sake by Chen Michael 0 Comments

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01 12 月 不變應變 新潟老牌酒廠的進退 也談些臺灣清酒推廣的新方向

Posted at 15:38h in Sake by Chen Michael 0 Comments

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05 10 月 玉折無量●懷玉處空：銘柄「蒼空」正式登陸臺灣！

Posted at 17:26h in Sake by Chen Michael 0 Comments

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06 8 月 夏季的清涼風物詩:低酒精度清酒

Posted at 18:22h in Sake by Chen Michael 0 Comments

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04 8 月 雄町百味，而也許最棒的酵母還沒有被發現出來？

Posted at 13:23h in Sake by Chen Michael 0 Comments

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26 7 月 究竟為何選購了這瓶清酒？

Posted at 13:39h in Sake by Chen Michael 0 Comments

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22 5 月 站在歷史的分歧點：G7峰會的選用清酒漫談

Posted at 19:18h in Sake by Chen Michael 0 Comments

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