DOCSLIB.ORG

Official Bulletin of the Industrial Property 4(560)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Official Bulletin of the Industrial Property 4(560) Official Bulletin of the Industrial Property Inventions Utility Models Dewsigns Traademarks saqarTvelos inteleqtualuri sakuTrebis erovnuli centri saqpatenti SAKPATENTI NATIONAL INTELLECTUAL PROPERTY CENTER OF GEORGIA www.sakpatenti.gov.ge Date of Publication ‒ 2021 03 10 4(560) INID CODES FOR IDENTIFICATION OF BIBLIOGRAPHIC DATA INVENTIONS, UTILITY MODELS (54) Title of the invention (10) Number of publication for application, which has been examined (57) Abstract (11) Number of patent and kind of document (60) Number of examined patent document granted by foreign patent office, date from which patent (21) Serial number of application has effect and country code (22) Date of filing of the application (62) Number of the earlier application and in case of divided application, date of filing an (23) Date of exhibition or the date of the earlier filing and the number of application, if any application (24) Date from which patent may have effect (71) Name, surname and address of applicant (country code) (31) Number of priority application (72) Name, surname of inventor (country code) (32) Date of filing of priority application (73) Name, surname and address of patent owner (country code) (33) Code of the country or regional organization allotting priority application number (74) Name, surname of representative or patent attorney (44) Date of publication of application not granted, but examined and number of bulletin (85) Date of commencement of the national phase of International Application (45) Date of publication of registered document (86) Number and date of filing of international application (51) International Patent Classification Index (87) Number and date of publication of international application (94) Calculated date of expiry of the SPC or the duration of the SPC DESIGNS (10) Number of publication for application (51) International Classification for designs (class and subclass of the Locarno (11) Nnumber of patent and kind of document or number of registration Classification) (15) Date of registration/Date of patent renewal (54) Title of the invention (18) Expected expir ation date of patent or registration (55) Reproduction of the design (21) Serial number of application (57) Description of characteristic features of the design including indication of colors (22) Date of filing of the application (58) Date of recording of any kind of amendment in the Register (62) Number of the earlier application, registration and document number and if available the date (23) Date of exhibition or the date of the earlier filing and the number of application, if any of filing an application in case of divided application (24) Date from which patent may have effect (71) Name, surname and address of applicant (country code) (28) Number of designs included in the application (72) Name, surname of creator (country code) (30) Data relating to priority (number of application, date of filing of application, two-letter code (73) Name, surname and address of patent owner (country code) identifying the authority with whom the priority application was made) (31) Number of priority application (74) Name, surname of representative or patent attorney (81) Contracting states concerned (32) Date of filing of priority application II designated contracting states according to the 1960 Act (33) Code of the country or regional organization allotting priority application number III designated contracting states according to the 1999 Act (34) Two-letter code according to WIPO St.3 identifying the authority with which the priority (85) Owner’s permanent address application was made (86) Owner’s nationality (44) Date of publication of design and number of bulletin (the first publication) (87) Owner’s residence (45) Date of publication of design registered by WIPO and number of bulletin (88) State in which the owner has a real and effective industrial or commercial establishment TRADEMARKS (111) _ Number of registration (540) _ Reproduction of Trade Mark (151) _ Date of registration (550) _ Nature and kind of Trade Mark (156) _ Date of the renewal (551) _ Indication to the effect that the mark is a collective mark, a certification mark or a guarantee mark (181) _ Expected expiration date of registration (554) _ Three-dimensional mark (186) _ Reneval expiration date of registration (580) _ Date of recording of any kind changes in respect of applications or registrations (141) _ Data of cancel of duration of the mark (591) _ Information concerning colors claimed (210) _ Serial number of application (731) _ Name and address of the applicant (220) _ Date of filing of the application (732) _ Name and address of the holder of the registration (230) _ Data concerning exhibition (740) _ Name and address of the representative (260) _ Number of application, for which favorable decision of examination about registration has (750) _ Adrees for correspondence been taken (publication number) (770) _ Name and address of the previous applicant or holder in case of change in ownership (310) _ Number of the first application (771) _ Previous name and address of the applicant or holder in case of change in ownership (320) _ Date of filing of the first application (791) _ Name and address of the licensee (330) _ Code, identifying national or regional Office where the first application was made (793) _ Indication of conditions and/or restrictions under the license (Type of license, number of (511) _ International Classification of Goods and Services for the purposes of registration of trade license agreement, data of license, data of validity of license) marks and/or list of goods and/or services classified according thereto (800) _ Certain data relating to the international registration of Trade Marks under the (526) _ Disclaimer Protocol Relating to Madrid Agreement (International registration number (531) _ Description of figurative elements of Trade Marks according to the International (852) _ Partial cancellation of the list of goods and services Classification of the Figurative Elements of Marks (891) _ Date of subsequent designation CODES FOR PUBLICATION IN BULLETIN (21) AP 0000 000000 _ serial number of application for invention INTERNATIONAL PATENT CLASSIFICATION (10) AP 0000 0000 A _ number of published application for invention (first publication) FOR INVENTIONS AND UTILITY MODELS (11) P 0000 0000 B _ number of patent for invention (second publication) (21) API 0000 000000 _ number of application for imported patent SECTION A _ HUMAN NECESSITIES (11) PI 0000 0000 A _ number of imported patent (first publication) SECTION B _ PERFORMING OPERATIONS; TRANSPORTING SECTION C _ CHEMISTRY; METALLURGY (21) AU 0000 000000 _ serial number of application for utility model SECTION D _ TEXTILES; PAPER (10) AU 0000 000 U _ number of published application for utility model (first publication) SECTION E _ FIXED CONSTRUCTIONS (11) U 0000 000 Y _ number of patent for utility model (second publication) SECTION F _ MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING (21) AD 0000 000000 _ serial number of application for design SECTION G _ PHYSICS (10) AD 0000 000 S _ number of published application for design (first publication) SECTION H _ ELECTRICITY (11) D 0000 000 S _ registered design M _ Trade Mark (210) AM 0000 000000 _ Serial number of application; (260) AAM 0000 00000 A _ Publication number of application; (111) M 0000 00000 R _ Number of registration; (111) MMM0000 00000 Rn _ Number of renewals, in which n=1,2,3; (111) M 0000 00000 R(P) _ Number of registration under partial assignment of rights Date format: year, month, day (YY MM DD) Official Bulletin of the Industrial Property Inventions Utility Models Designs Trademarks Date of Publication ‒ 2021 03 10 4(560) CONTENTS PUBLISHED TITLES OF PROTECTION ......................................................................................................... 3 INVENTIONS . APPLICATIONS APPROVED FOR GRANTING PATENTS ............................................................................. 4 . PATENTED INVENTIONS ......................................................................................................................................... 6 UTILITY MODELS . PATENTED UTILITY MODEL ................................................................................................................................. 7 DESIGNS . APPLICATIONS APPROVED FOR REGISTRATION ......................................................................................... 8 . DESIGNS, WICH HAVE BEEN REGISTERED WITH THE INTERNATIONAL BUREAU CLAIMING PRIORITY ON THE TERRITORY OF GEORGIA ......................................................................... 10 TRADEMARKS . APPLICATIONS FILED UNDER THE NATIONAL PROCEDURE APPROVED FOR REGISTRATION ............................................................................................................................................................ 11 . REGISTERED TRADEMARKS .................................................................................................................................. 16 . TRADEMARKS REGISTERED ACCORDING TO THE ACCELERATED PROCEDURE ........................ 18 . INTERNATIONAL TRADEMARKS FOR WHICH A DECISION ON GRANTING PROTECTION IS TAKEN .............................................................................................................................................................................2 1 . INTERNATIONAL TRADEMARKS PROTECTED IN GEORGIA ...................................................................1 09 OFFICIAL NOTIFICATIONS
Load more

Recommended publications
  • The Small Details Group Dining & Events
    THE SMALL DETAILS GROUP DINING & EVENTS AT DRAGONFLY SUSHI & SAKÉ COMPANY WE ARE PASSIONATE ABOUT CREATING MEANINGFUL CONNECTIONS. Our group dining packages are designed to help you build stronger friendships, celebrate memories and bring out the very best in your group as they gather around the table at Dragonfly. DRAGONFLY 3 THE SMALL DETAILS - CONTENTS FOOD MENUS Fresh selections SHOGUN MENU EMPEROR MENU from farm and sea IZAKAYA FAMILY STYLE IZAKAYA FAMILY STYLE prepared Izakaya (family) style. Creating artful flavors. Anchoring your event. Izakaya is a tapas-style dining Izakaya is a tapas-style dining Sewing friendships tighter. experience that encourages joy experience that encourages joy BEVERAGE MENU Bringing your friends, colleagues, and fulfillment through and fulfillment through family closer together. sharing and conversation. sharing and conversation. Spirited concoctions and unexpected combinations to lighten the mood. 4 guest minimum 4 guest minimum Setting the scene for an evening of relaxation, enjoyment and conversation. $65 $85 $22 $24 $27 $32 PAGE 4 PAGE 5 PAGE 6-7 * per person price does not include 20% gratuity and 7% sales tax Looking for a more exclusive experience? Total buyouts, private luncheons & sushi classes are available, please contact us for more details. DRAGONFLY 4 IZAKAYA-SHOGUN MENU STARTERS SUSHI BUTTER SAUTÉED EDAMAME CLASSIC ROLL togarashi, sea salt, bonito flakes baked, tuna, albacore, seasonal white fish, scallions, spicy sauce, eel sauce SHISO PRETTY tuna tartare, scallion, spicy mayo— COBRA KAI ROLL wrapped in shiso leaf & flash fried krab delight, red onion, tomato, tempura flakes, lemon, salmon, WONTONS garlic-shiso pesto, aged balsamic krab, cream cheese, peach-apricot reduction “THE BOMB” ROLL tuna, tempura shrimp, krab delight, BEEF TATAKI avocado, tempura flakes, eel sauce, seared n.y.
    [Show full text]
  • Part 3 TRADITIONAL JAPANESE CUISINE
    Part 3 TRADITIONAL JAPANESE CUISINE Chakaiseki ryori is one of the three basic styles of traditional Japanese cooking. Chakaiseki ryori (the name derives from that of a warmed stone that Buddhist monks placed in the front fold of their garments to ward off hunger pangs) is a meal served during a tea ceremony. The foods are fresh, seasonal, and carefully prepared without decoration. This meal is then followed by the tea ceremony. (Japan, an Illustrated Encyclopedia , 1993, p. 1538) Honzen ryori is one of the three basic styles of traditional Japanese cooking. Honzen ryori is a highly ritualized form of serving food in which prescribed types of food are carefully arranged and served on legged trays (honzen). Honzen ryori has its main roots in the so- called gishiki ryori (ceremonial cooking) of the nobility during the Heian period (794 - 1185). Although today it is seen only occasionally, chiefly at wedding and funeral banquets, its influence on modern Japanese cooking has been considerable. The basic menu of honzen ryori consists of one soup and three types of side dishes - for example, sashimi (raw seafood), a broiled dish of fowl or fish (yakimono), and a simmered dish (nimono). This is the minimum fare. Other combinations are 2 soups and 5 or 7 side dishes, or 3 soups and 11 side dishes. The dishes are served simultaneously on a number of trays. The menu is designed carefully to ensure that foods of similar taste are not served. Strict rules of etiquette are followed concerning the eating of the food and drinking of the sake.
    [Show full text]
  • Menupro Dinner 2020
    RED WINE BY THE GLASS Cabernet, Roth Estates, Alexander Valley ................................. $13 Pinot Noir, Acrobat, Oregon ........................................................ $11 Cabernat Sauvignon, Alexander Valley ...................................... $10 Bordeaux Rouge, Chateau Recougne ............................................ $9 Super Tuscan, Tommasi "Poggio Al Tufo" .................................. $8 Rioja Tempranillo, Equia, Spain ...................................................... $7 Malbec, Pascual Toso Agentina ...................................................... $7 Merlot, Hayes Ranch California ..................................................... $7 Cabernet Sauvignon, Bodega Norton Agentina ......................... $7 WHITE WINE BY THE GLASS Sauvignon Blanc, J. Christopher Willamette Valley ............... $12 Chardonnay, Ferrari Carano Alexander Valley ........................ $12 Dry Riesling, Trefethen Estate Napa .......................................... $11 Pinot Gris, Ponzi Vineyards, Willamette Valley ........................ $10 Pinot Grigio, Marco Felluga, Collio, Italy .................................... $9 Dry Riesling , Dr. loosen, Mosel Germanay .............................. $9 Chardonnay unoak, Lincourt Santa Barbara ............................... $8 Gewurztraminer, Villa Wolf Germany ......................................... $8 Chardonnay, Guenoc Lake County CA ....................................... $7 Rose, Gassier, Provence ................................................................
    [Show full text]
  • Beer Draught Draught Sake & Spirits Sake Junmai Daiginjo Ginjo Specialty Cocktails Mexico Asia Sumo Classics Sparkling
    BEER DRAUGHT BLUE MOON | 6 COORS LIGHT | 6 KIRIN | 7 NEGRA MODELO | 7 PACIFICO | 7 SAPPORO | 7 805 CERVEZA | 7 LAGUNITAS IPA | 7 ‘MAKE IT’ A CUCUMBER AGUACHILE MICHELADA | 3 DRAUGHT SAKE & SPIRITS SHO CHIKU BAI — HOT SAKE (3 OZ/9 OZ CARAFE) | 6/17 PATRON SILVER | 12 TITOS | 12 SAKE JUNMAI SWORD OF THE SUN TOKUBETSU HONJOZO 300ML | 32 BAN RYU HONJOZO 720ML | 8/22/50 TOZAI LIVING JEWEL 720ML | 32 DANCE OF THE DISCOVERY* 720ML | 54 JOTO ‘THE GREEN ONE’ 720ML | 46 HIRO ‘BLUE’ JUNMAI GINJO 300ML | 6/26 TY KU SILVER 720ML | 7/20/40 KUROSAWA 720ML | 60 WATER GOD 720ML | 90 DAIGINJO JOTO ‘ONE WITH CLOCKS’ 720ML | 72 BIG BOSS 720ML | 90 SILENT STREAM 720ML | 250 PURE DAWN 720ML | 15/30/60 GINJO CABIN IN THE WOODS 720ML | 10/36/72 FUKUCHO ‘MOON ON THE WATER’ 720ML | 78 KANBARA ‘BRIDE OF THE FOX’ 720ML | 70 DEMON SLAYER 720ML | 120 RIHAKU ‘WANDERING POETS’ 720ML | 58 TOSATURU DEEP WATER AZURE 7 720ML | 12/34/70 SPECIALTY HOU HOU SHU SPARKLING 300ML | 33 JOTO ‘THE BLUE ONE’ NIGORI 720ML | 62 RIHAKU ‘DREAMY CLOUDS’ NIGORI 720ML | 68 MOONSTONE COCONUT LEMONGRASS 750ML | 7/22/45 BLOSSOM OF PEACE 720ML | 38 SAYURI ‘WHITE CRANE’ NIGORI 720ML | 8/22/50 COCKTAILS MEXICO BUBBLES AND FLOWERS | 14 Passion fruit, champagne, hibiscus + butterfly pea flower MEXICAN SWIZZLE | 16 Tequila silver, Ancho Reyes, Mr. Black, watermelon + cinnamon syrup OAXACAN OLD FASHIONED | 16 Reposado tequila, amaro liquor aperitif + demerara simple syrup ASIA MUCHO GRANDE UMAMI MARTINI | 18 Enoki mushroom infused japanese gin, dry sake, Pocari sweat water KEMURI | 16 Japanese whiskey,
    [Show full text]
  • A5 MENU GENERIC SUMMER 2019 FINAL.Indd
    THE ‘MOSHIMO’ SUSHI BOAT A selection of our sushi and sashimi for larger groups and parties, beautifully served on bamboo boats. Just let us know how much you want to spend (£40+) and let the chefs select the best sushi and sashimi for you, “omakase-style”* *subject to availability 微信掃碼 享中文菜單，看美食圖片 HOMEMADE JUICES & DRINKS WHITE WINE RED WINE We make our own homemade drinks, because they’re healthier and tastier - and Cuvee Jean Paul, Cotes De Gasgogne, Cuvee Jean Paul, Vaucluse, we’re through with unnecessary packaging France (vgn) £4.75/ £6.80/£19.90 France (vgn) £4.75/£6.80/£19.90 Fragrant nose with refreshing and zesty Grenache, Syrah and Merlot combine to give Fresh juice of the day (vgn) £4.50 green and citrus fruit flavours, a light this wine a soft, round and easy, gentle fruit appertif white that suits delicate spices style and a little spice on the finish Freshly made lemonade (vgn) £3.90 Les Oliviers Sauvignon Blanc Vermentino, Merlot Mourvedre, Les Oliviers, Ginger & lemon iced tea (vgn) £3.90 France (vgn) £5.35/£7.75/£22.40 France (vgn) £5.35/£7.75/£22.40 Zesty grapefruit character and a ripe full Soft and round with a touch of wild red Matcha iced tea (vgn) £3.50 texture balance berry and plum fruit flavours chosen to go with all but our most delicately flavoured of Matcha rice milk shake (vgn) £3.85 Fedele Catarratto Pinot Grigio, Sicily dishes Our own homemade rice milk mixed Italy (vgn/organic) £5.95/£8.55/£24.90 with the powdered green tea leaf used in Light, dry and a little ‘nutty’ a classic Italian Barbera Ceppi Storici, Italy (vgn) £24.90 Japanese tea ceremonies.
    [Show full text]
  • (12) Patent Application Publication (10) Pub. No.: US 2007/0212460 A1 Inoue Et Al
    US 20070212460A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2007/0212460 A1 Inoue et al. (43) Pub. Date: Sep. 13, 2007 (54) COMPOSITIONS CONTAINING SUCRALOSE Nov. 25, 1998 (JP)...................................... 1198-333948 AND APPLICATION THEREOF Nov. 30, 1998 (JP). ... 1998-34O274 Dec. 11, 1998 (JP) 1998-3534.89 (75) Inventors: Maki Inoue, Osaka (JP); Kazumi Iwai, Dec. 11, 1998 (JP) 1998-3534.90 Osaka (JP): Naoto Ojima, Osaka (JP); Dec. 11, 1998 (JP). ... 1998-3534.92 Takuya Kawai, Osaka (JP); Mitsumi Dec. 11, 1998 (JP) 1998-353495 Kawamoto, Osaka (JP); Shunsuke Dec. 11, 1998 (JP) 1998-353496 Kuribi, Osaka (JP); Miho Sakaguchi, Dec. 11, 1998 (JP). ... 1998-353498 Osaka (JP); Chie Sasaki, Osaka (JP); Dec. 11, 1998 (JP). ... 1998-3534.99 Kazuhito Shizu, Osaka (JP); Mariko Dec. 11, 1998 (JP). ... 1998-3535O1 Shinguryou, Osaka (JP); Kazutaka Dec. 11, 1998 (JP). ... 1998-353503 Hirao, Osaka (JP); Miki Fujii, Osaka Dec. 11, 1998 (JP). ... 1998-353504 (JP); Yoshito Morita, Osaka (JP); Dec. 11, 1998 (JP) 1998-353505 Nobuharu Yasunami, Osaka (JP); Dec. 11, 1998 (JP) 1998-353507 Junko Yoshifuji, Osaka (JP) Jan. 26, 1999 (JP)......................................... 1999-16984 Jan. 26, 1999 (JP)......................................... 1999-16989 Correspondence Address: Jan. 26, 1999 (JP)......................................... 1999-16996 SUGHRUE, MION, ZINN, MACPEAK & Apr. 6, 1999 (JP). ... 1999-158511 SEAS, PLLC Apr. 6, 1999 (JP). ... 1999-158523 2100 Pennsylvania Avenue, N.W. Apr. 6, 1999 (JP). ... 1999-158529 Washington, DC 20037-3202 (US) Apr. 6, 1999 (JP). ... 1999-158536 Apr. 6, 1999 (JP). ... 1999-158543 (73) Assignee: SAN-E GEN F.F.I., INC Apr. 6, 1999 (JP) 1999-158545 Apr.
    [Show full text]
  • Japan's Food Culture
    JAPAN’S FOOD CULTURE By Nakako MATSUMOTO Present Status of the Japanese dients of the season and is served exquis- its long seclusion from the rest of the Diet itely in plates or bowls that in themselves world, the abstinence from animal meat are works of arts. Particularly for meals that continued for more than 1,000 In Tokyo, you can find restaurants served during the tea ceremony (kaiseki years came to an end. The Japanese, serving food from all around the world, ryori), careful attention is paid so that believing that eating beef was what “civi- including American hamburger chains they represent the season. It is said that lized” people did, came to eat beef, sea- and restaurants serving Chinese, Korean, the exquisite beauty of Japanese cuisine, soning it with soy sauce. However, the Vietnamese, French, Italian, German which is even called ‘food to eat with Japanese of the time could not afford to and other foods, along with Japanese eyes,’ comes from the esthetics of noble- eat animal meat in their everyday lives. restaurants serving sushi and soba (buck- men of the Heian period (794-1185), The wave of westernization, which was wheat noodles). You can also find moro- who cherished nature in their everyday called the “opening to civilization,” also heia (Jew’s marrow), a leafy everyday lives. In addition to the healthful quality changed the format of official banquets. vegetable from Egypt and other Arab of Japanese food, the beautiful way in The elegant Japanese banquet style was nations, and salad made with cactus which it is presented has recently cap- discarded and a French style was adopt- leaves.
    [Show full text]
  • Vegetables Mixed Vegetables Baoziinn 招牌蔬菜炒麵 大蝦炒麵 雞肉炒飯 炸醬麵 素炸醬麵 £13.50 £11.80 £12.80 £12.80
    凉 热 菜 COLD DISHES 菜 SIGNATURE HOT DISHES 1 29. RED BRAISED PORK BELLY £13.80 1. GINGER JUICE SPINACH £6.90 紅燒肉 薑汁菠菜 30. BAOZIINN SWEET AND SOUR 2 2. CUCUMBER IN CHEF CHICKEN WITH FRESH FRUIT £16.90 SPECIAL CHILI OIL £6.90 招牌咕咾雞 31. KING PRAWN IN CAPITAL SAUCE £18.90 主廚紅油黃瓜 京都醬大虾球 32. CHICKEN WITH GINGER AND SPRING ONION 包 拼 子 盘 COLOURFUL PLATTER 京蔥雞肉 NEW £16.80 33. SEABASS FILLET WITH CHOPPED SALTED CHILIES 3 剁 3. BAOZI PLATTER (4 pieces) £10.90 椒鱸魚片 £18.90 包子拼盤 34. SEABASS FILLET WITH GARLIC AND SPRING ONION 蒜蓉鱸魚片 £18.90 炸 35. STEAMED PRAWN WITH CHOPPED SALTED CHILIES 物 FRIED DISHES 剁椒蝦球 £18.90 36. STEAMED PRAWN WITH GARLIC AND SPRING ONION 4 4. CRISPY FRIED TOFU £6.80 蒜蓉蝦球 £18.90 酥炸豆腐 37. CLASSIC CHICKEN IN SPICY SAUCE 5. SALT AND PEPPER SQUID £6.80 辣子雞 £16.80 椒鹽鮮魷 38. THE LEGENDARY POCK MARK “MAPO” BEANCURD 6. SALT AND PEPPER SPARE RIBS £7.90 A) WITH MINCED PORK B) WITHOUT MINCED PORK 麻婆豆腐 £12.80 素麻婆豆腐 £12.80 椒鹽排骨 7. BAOZIINN VEGETABLE 面 饭 NOODLES AND RICE SPRING ROLLS £7.90 9 NEW 招牌素春卷 39 39. DAN DAN NOODLES (MINCED PORK) £12.50 8. FRAGRANT SICHUAN CUMIN 擔擔麵 PRAWN SPRING ROLLS £8.90 40. VEGETARIAN DAN DAN NOODLES £12.50 素擔擔麵 麻辣蝦春卷 41. ZHA JIANG NOODLES (PORK) £12.50 9. BAOZIINN FRIED PLATTER £14.90 炸醬麵 42. ZHA JIANG NOODLES(WITHOUT PORK) £12.50 招牌炸拼盤 NEW 素炸醬麵 41 43. CHICKEN FRIED NOODLES £12.50 烤 雞肉炒麵 NEW 串 SKEWERS 11 44.
    [Show full text]
  • Proudly Serving These Fine Counties
    PROUDLY SERVING THESE FINE COUNTIES. • JEFFERSON • ADAMS • RICHLAND • BUFFALO • ROCK • JUNEAU • VERNON • PEPIN • GREEN • SAUK • MONROE • IOWA • DANE • LAFAYETTE • LA CROSSE • COLUMBIA • GRANT • JACKSON • MARQUETTE • CRAWFORD • TREMPEDEAU SPIRITGLOSSARY Absinthe Page1 Amaro Page1 Beer/Cidre Page1 Bitters Page1 BrandyͲDomestic Page1 Brandy–ImportedCognac Page1 CordialsͲDomestic Page1 CordialsͲImported Page2 Creams Page2 Grappa Page2 Gins Page2 NonAlcoholicMixers Page2 PreparedCocktails Page3 Rum Page3 Sake/Shochu Page3 Tequila/Mezcal/Sotol Page3 Vermouth Page3 VodkaͲDomestic Page3 Vodka–Imported Page3 Whiskey–Blended Page4 Whiskey–Bourbon Page4 Whiskey–Rye Page4 SPIRIT/WINEGLOSSARY WhiskeyScotchBlended Page4 WhiskeyScotchSingleMalt Page4 WhiskyͲCanadian Page4 WhiskyͲIrish Page4 WhiskyͲJapan Page4 California–ReadytoDrink Page5 CannedWine Page5 California–CentralCoast Page5 California–HighValley/LakeCounty Page5 California–Livermore Page6 California–ArroyoSecco/Monterey Page6 California–EdnaValley Page6 California–Lodi Page6 California–Mendocino Page7 California–Napa Page7 California–Others Page9 California–PasoRobles Page10 California–Sonoma Page10 NewYork Page10 Oregon Page11 WashingtonState Page11 Wisconsin Page11 Argentina Page12 Austria Page12 Canada Page12 Chile Page13 WINEGLOSSARY French–Alsace Page13 French–Beaujolais Page13 French–Bordeaux Page14 FrenchͲBurgundy Page14 French–Champagne/SparklingWine Page15 FrenchͲLanguedoc Page15 FrenchͲLoire Page16 FrenchͲProvence Page16 FrenchͲRhone Page16 Germany Page16 Greece Page17 Hungary
    [Show full text]
  • WASHOKU, Traditional Dietary Cultures of the Japanese
    INTERVIEW: WASHOKU, traditional dietary cultures of the Japanese By KUMAKURA Isao, President of the Shizuoka University of Art and Culture with Discuss Japan Traditional Japanese food is collectively known as washoku . Under the title, “Washoku, traditional dietary cultures of the Japanese,” the United Nations Educational, Scientific and Cultural Organization (UNESCO) registered washoku on its Representative List of Intangible Cultural Heritage of Humanity on December 4, 2013. Discuss Japan spoke with Kumakura Isao who spearheaded the campaign for convincing UNESCO to add washoku to its intangible cultural heritage list. ―― UNESCO registered washoku on its List of Intangible Cultural Heritage of Humanity. We would like to start this interview by asking how you feel about this. KUMAKURA Isao: If nothing else, as a member of the team that worked hard for this registration for two and a half years, I was extremely grateful for and delighted by the outcome. I think we can take great pride in this achievement as Japanese because our country’s washoku was registered on the list of global representatives of the diverse cultural heritage of humankind. I am extremely pleased that the values of washoku were recognized in this way. Definition and Characteristics of Washoku ―― We believe there is a growing tendency to, when speaking of Japanese food, envision sushi. Tell us your definition of washoku to help us explore this topic. Kumakura: What is washoku? The first characteristic is that washoku is made up of three elements: cooked rice which serves as the staple food, soups and side dishes to make the rice more palatable, and Japanese A traditional ichiju-sansai Japanese meal featuring steamed pickles.
    [Show full text]
  • Vocabulary Borrowing
    Vocabulary Borrowing Hiroshi Nara No language is an island; as long as there is language contact, words get borrowed. This is especially true when one language possesses a dominant, influential culture in relation to the adjacent culture. This section traces the history of lexical borrowing. We will then say a few things that relate to lexical borrowing and what they might relate to Japanese society. Chinese as the Main Source of Borrowing Borrowing vocabulary began at the dawn of the historical period in Japan, when it began borrowing a large amount of vocabulary from China, a country which had an advanced civilization. Japanese borrowed all types of vocabulary to describe all domains of human activity, including social structure, government and politics, art and architecture, religion, law, food and food preparation, agriculture, math, etc. Of course, this is not to say that Japanese did not have its own vocabulary, but these new imports filled important gaps in the Japanese lexicon, gaps that became apparent when a huge infusion of knowledge made its way into Japan. An example of borrowing that took place early is found in the numerical system. Anyone who has studied Japanese can attest that Japanese has two numerical series—one native (hi, fu, mi, yo, . .) and other Chinese (ichi, ni, san, shi, . .)—which coexist even today. The Chinese series was base-ten and capable of representing the notion of zero. It also allowed counting to sufficiently high numbers for all practical purposes, while the Japanese native numerals began at 1 and went only a few beyond 10 (14 was too amari yon 'ten with four left over')—not practical for mathematical tasks required for, for instance, collecting tax or keeping inventory, and practically impossible without a writing system.
    [Show full text]
  • Drink Menu (PDF)
    Bubbles & Bubbles White & Rose Red Wines (2019) Brut Champagne Veuve Clicquot 125 Riesling Dr. Loosen 11/40 Pinot Noir Ken Wright Cellars (2020) 17/65 Reims, Champagne, France | Pinot Noir, Pinot Meunier,C hardonnay Mosel, Germany Willamette Valley, Oregon (2019) Champagne Cuvee, Piper-Heidsieck 90 Rosé Cloud Chaser 13/48 (2020) Provence, France Pinot Noir Block Nine 13/50 Champagne, France | Pinot Noir, Pinot Meunier,C hardonnay Caiden's Vineyards, California Brut Gold Luc Belaire Gold 15/75 Sauvignon Blanc Sean Minor(2019) 12/45 Pinot Noir Belle Gloss Las Alturas (2018) 115 Burgundy, France | ChardonnayP, inot Noir Napa Valley, California Santa Lucia Highlands, California (2019) 168th edition Brut Champagne KrugG randC uvée 300 Sauvignon Blanc Frenzy 13/48 (2016) Marlborough, New Zealand Blend Inception 12/42 Reims, Champagne, France | Pinot Noir, ChardonnayP, inot Meunier Santa Barbra, California (2018) (2010) Sauvignon Blanc Kim Crawford 55 Brut Champagne Dom Perignon Vintage Blanc 400 Marlborough, New Zealand Blend Jayson from Pahlmeyer (2017) c35/140 Épernay, Champagne, France Napa Valley, California Sauvignon Blanc Twomey by Silver Oak (2019) 75 Cava Campo Viejo 10/42 Napa Valley, California Orin Swift rotating Mkt Galicia, Spain St. Helena, California Sancerre Sauvion (2019) 75 Prosecco Torresella 12/55 Loire Valley, France Malbec Pascual Toso (2017) 72 Veneto, Italy Pinot Grigio Villa Loren (2019) 12/42 Mendoza, Argentina Prosecco Santa Margherita 70 Veneto, Italy Cabernet Blackburn (2017) 15/58 Valdobbiadene DOCG, Veneto, Italy
    [Show full text]