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Kobe Shu-Shin-Kan Breweries, Ltd. Corporate Profile
Kobe Shu-Shin-Kan Breweries, Ltd. Corporate Profile A sake brewery that creates the future of food, agriculture, and local communities https://www.shushinkan.co.jp https://www.enjoyfukuju.com Sustainability Journey Kobe Shu-Shin-Kan Breweries, Ltd. CSR Report 1-8-17 Mikagetsuka-machi, Higashinada-ku, Kobe-shi 658-0044 Month of publication: August 2019 First Stage Production that keeps an eye on nature and people Kobe Shu-Shin-Kan contributes to society by creating sake and its culture, while pursuing the best quality and following the Nada region’s traditions of sake-making. Kobe Shu-Shin-Kan is a complex which is composed of four brewhouses. The “Fukuju” brewery, where “Fukuju” sake is brewed, the “Suimei” brewhouse, where the luxurious cellar restaurant “Sakabayashi” is located, the “Toumyou” brewhouse, which serves as our brewery shop, and the “Houmei” brewhouse (Shu- Shin-Kan Hall), which serves as a multipurpose hall. These are broadly classified into the three businesses i.e. brewery, restaurant, and sightseeing. Hand in hand with our customers, we are aiming at regional development by brewing sake and sharing seasonal cuisine, on the basis of local production and consumption. Outline of our business Brewery business Restaurant business Sightseeing business Fukuju brewery Suimei brewhouse Toumyou brewhouse Houmei brewhouse We offer our sake “Fukuju.” (Sakabayashi) (Brewery shop) (Shu-Shin-Kan Hall) We offer banquet-style dining which can We offer sake fresh from the brewery. We hold music concerts. be enjoyed with sake. We offer dishes that go well with sake, We hold performances such as classical We hold events where one can enjoy which are delivered from all over entertainment. -
Comparison of Aroma Active and Sulfur Volatiles in Three Fragrant Rice Cultivars Using GC–Olfactometry and GC–PFPD ⇑ Kanjana Mahattanatawee A, , Russell L
Food Chemistry 154 (2014) 1–6 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD ⇑ Kanjana Mahattanatawee a, , Russell L. Rouseff b a Department of Food Technology, Faculty of Science, Siam University, 38 Petchkasem Road, Phasi-Charoen, Bangkok 10160, Thailand b Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA article info abstract Article history: Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised Received 13 October 2013 and identified using SPME GC–O, GC–PFPD and confirmed using GC–MS. A total of 26, 23, and 22 aroma Received in revised form 21 December 2013 active volatiles were observed in Jasmine, Basmati and Jasmati cooked rice samples. 2-Acetyl-1-pyrroline Accepted 30 December 2013 was aroma active in all three rice types, but the sulphur-based, cooked rice character impact volatile, Available online 8 January 2014 2-acetyl-2-thiazoline was aroma active only in Jasmine rice. Five additional sulphur volatiles were found to have aroma activity: dimethyl sulphide, 3-methyl-2-butene-1-thiol, 2-methyl-3-furanthiol, dimethyl Keywords: trisulphide, and methional. Other newly-reported aroma active rice volatiles were geranyl acetate, PCA b-damascone, b-damascenone, and A-ionone, contributing nutty, sweet floral attributes to the aroma of Cooked rice Headspace SPME cooked aromatic rice. The first two principal components from the principal component analysis of sulphur volatiles explained 60% of the variance. -
Non-GMO Project Verified Products
Non-GMO Project Verified Products Avalon Store, South Region Whole Foods Market, as a part of its mission to offer food in its most natural state, has created a Non-GMO Project Verified Product shopping list. Developed in partnership with the Non-GMO Project, a non-profit organization dedicated to allowing consumers to make informed choices and to ensuring sustained availability of non-GMO options, this shopping list highlights products that have been reviewed and verified by an independent third party to ensure that food production follows rigorous best practices for GMO avoidance. We hope that this proves to be a valuable shopping tool for you! Products that have been verified have the easy -to-recognize seal featured at the top of this shopping list. Unfortunately, due to cross-contamination and pollen drift, very few products in the U.S. are completely free of GMOs. The Non-GMO Project standard is a process-based standard that avoids the intentional use of GMO ingredients by providing suppliers with procedures and best practices for minimizing the presence of GMO ingredients. Thank you for shopping Whole Foods Market and your support of the Non-GMO Project! Baby & Child Products Earth's Best (Cont'd) Pears Second Stage Dr. Bronner's Mild Liquid Baby Soap - 16 oz. Pears & Mangos Second Stage Mild Liquid Baby Soap - gallon Pumpkin Cranberry Apple Baby Food Puree Mild Baby Bar Soap Organic Squash and Sweet Peas Mild Liquid Baby Soap - 32 oz. Organic Green Beans and Rice Dr. Bronner's Magic HAPPYBABY Pouches Baby Unscented Organic Magic -
Final Report V1.2 Q01108 12 NOV 07
Rice LabChip Analysis - Q01108 Adaptation Of DNA Analysis Techniques for the Analysis of Basmati Rice Varieties, Adulterant Varieties and other Fragrant Rice Varieties for use on the Agilent 2100 BioAnalyzer Final Technical Report October 2007 12 June 2006 – 20 June 2007 Katherine Steele and Rob Ogden Page 1 of 27 Table of Contents 1. Executive Summary 3 2. Glossary 5 3. Aims and Objectives of the Investigation 6 3.1 Why is enforcement needed for basmati rice? 6 3.2 Existing basmati rice tests with SSR markers 7 3.3 Alternative marker systems for rice 7 3.4 Aims and Objectives 8 4. Experimental Procedures 9 4.1. Sourcing of standard varieties and DNA extraction 9 4.2. Testing INDEL markers in different rice genotypes 10 4.3. Testing Rim2/Hipa and ISSR markers in different rice genotypes 10 4.4. Optimizing multiplex PCRs for INDELS 10 4.5. Developing a SOP for variety analysis of bulk extracts using the LabChip system 10 4.6. Optimizing existing SSRs for LabChip analysis 11 4.7. Evaluating INDEL markers for quantitative testing 11 5. Results and Discussion 12 5.1 Results with INDEL markers 12 5.2 Results with Rim2/Hipa and ISSR markers 12 5.3 Database of markers 14 5.4 Development of INDEL markers for variety testing 16 5.5 Quantitative analysis 16 5.6 Problems encountered when adapting the tests for the Agilent Bioanalyzer 17 6. Acknowledgements 17 7. References 18 Appendices 20 Page 2 of 27 1. Executive Summary Aromatic basmati rice is sold at a premium price on the world market. -
Sake Essential Guide
THE ESSENTIAL GUIDE TO Copyrighted material, April 2021 BREWERY & DISTILLERY PREFECTURES JAPAN MAP Hokkaido CHINA RUSSIA AMA NO TO Yuzawa, Akita TOKO NORTH KOREA GINGA SHIZUKU Yonezawa, Yamagata KANBARA Aga, Higashikanbara, Niigata SEA OF JAPAN SHIOKAWA Nishi-ku, Niigata City, Niigata YUHO TENTAKA Hakui, Ishikawa Nasu, Tochigi YAMADA SHOTEN Yaotsu, Gifu MANTENSEI Yazu, Tottori MANA 1751 Ono, Fukui MT. FUJI TOKYO RIHAKU Matsue, Shimane TENSEI Chigasaki, Kanagawa TAKAHIRO Ube, Yamaguchi TAKATENJIN Kakegawa, Shizuoka FUKUCHO TOZAI Akitsu, Hiroshima BUSHIDO KONTEKI KAWATSURU Fushimi, Kyoto Kan’onji, Kagawa RIHEI CHIYONOSONO Kagamizu, Miyazaki Yamaga, Kumamoto PACIFIC OCEAN SAKE RICE VARIETIES IN JAPAN A.D. 700 TOTAL ~ USED IN VINE CONNECTIONS SAKE = YEAR SAKE IS BELIEVED 100 17 TO HAVE ORIGINATED IN JAPAN 1,000 NUMBER OF SAKE BREWERIES IN JAPAN TODAY SAKE RICE VS. TABLE RICE 55% HEIGHT: WEIGHT: OF JAPAN’S FARMLAND IS RICE PADDIES sake rice is at sake rice is least 25% taller heavier (weighs 15%-17% than table rice 25-30 grams) AVERAGE ALCOHOL WIDTH: CONTENT: BY VOLUME IN SAKE a grain of sake sake rice has more rice is 20% larger starch, less fat, & LESS THAN 6% than table rice less protein OF ALL JAPANESE SAKE IS CONSIDERED SUPER PREMIUM SAKE GRADE LEVELS 31 NON JUNMAI JUNMAI RICE NUMBER OF PREMIUM Brewed using Rice, Brewed using Rice, MILLED SAKE IMPORTED BY Water, Koji Mold, Water, & Koji Mold only VINE CONNECTIONS & Distilled Alcohol (NO Distilled Alcohol) TO: Increasing quality, price, fragrance, complexity Increasing quality, SUPER PREMIUM JUNMAI AT LEAST 50% 2.6% DAIGINJO (50% or more 3.2% DAIGINJO milled away) high quality 6.2% JUNMAI AT LEAST 60% GINJO (40% or more GINJO milled away) 14.2% PREMIUM AT LEAST 70% HONJOZO (30% or more milled away) 73.8% ALL SAKE MADE LOW GRADE LOW JUNMAI FUTSU “TABLE SAKE” FUTSU “TABLE SAKE” Table sake often uses NONO MMINIMUMINIMUM RREQUIREEQUIRE- automated brewing MENTSMENTS processes and high amounts of distilled Futsu represents about 75% alcohol. -
Non-GMO Project Verified Products
Non-GMO Project Verified Products Montgomery Store, South Region Whole Foods Market, as a part of its mission to offer food in its most natural state, has created a Non-GMO Project Verified Product shopping list. Developed in partnership with the Non-GMO Project, a non-profit organization dedicated to allowing consumers to make informed choices and to ensuring sustained availability of non-GMO options, this shopping list highlights products that have been reviewed and verified by an independent third party to ensure that food production follows rigorous best practices for GMO avoidance. We hope that this proves to be a valuable shopping tool for you! Products that have been verified have the easy -to-recognize seal featured at the top of this shopping list. Unfortunately, due to cross-contamination and pollen drift, very few products in the U.S. are completely free of GMOs. The Non-GMO Project standard is a process-based standard that avoids the intentional use of GMO ingredients by providing suppliers with procedures and best practices for minimizing the presence of GMO ingredients. Thank you for shopping Whole Foods Market and your support of the Non-GMO Project! Baby & Child Products Earth's Best (Cont'd) Baby Food Breakfast Sweet Potato Cinn Dr. Bronner's Mild Baby Bar Soap Whole Grain Oatmeal Cereal Mild Liquid Baby Soap Apples & Blueberries Second Stage Mild Liquid Baby Soap - 16 oz. Organic Carorts and Broccoli Mild Liquid Baby Soap - 32 oz. Apples & Apricots Second Stage Pumpkin Apple Dr. Bronner's Magic Baby Unscented Organic -
A QUALITY SUPPLY BRAND Wherever You Are SAME Quality Same Service WHY Same Packaging YPS?
PROVISIONS CATALOGUE A QUALITY SUPPLY BRAND WHerever you are SAME quality same service WHY same packaging YPS? Born from an independent idea while serving the global yachting industry, emerges a new entry in the field of specialized high quality food and beverage provision. YPS - Yacht Provisions Specialist, a new high-end brand conceived from the careful analysis of the market to meet and satisfy the needs of professionals working aboard the world’s most prominent yachts. The companies displaying this new brand will work in synergy to ensure a consistently high level of service, quality, and packaging. YPS affiliated companies will be certified as professional and reliable, deriving from proven experience in assisting and supplying yachts in the area. Authorization to use the YPS logo will be granted only after careful analysis of the candidate. A YPS certified company will guarantee: • Consistent high quality products • Quality control methodology: All the products will be re-packaged inside YPS cartons/boxes to guarantee that all the products have been individually checked. YPS companies will apply independent price policy and there will be no commission to pay to anyone. What are the advantages for suppliers to be YPS affiliated??? • For example, after an initial YPS experience, yachts using YPS Greece will prefer to receive supplies by YPS Spain when in the area, and vice versa; business will grow for all YPS companies due to the positive association and recognition of the YPS brand. What are the advantages for yachts using YPS • Consistent high quality products • Consistent high quality packaging • Assurance that they are dealing with professional companies Products will be selected from a genuine typicality found in both local and world markets. -
Cheese Selection from Around the World Selection of Charcuterie and Seafood Selection of Specialty Grocery Selection of Desserts
Cheese Selection from Around the World Selection of Charcuterie and Seafood Selection of Specialty Grocery Selection of Desserts & Pastry Ingredients Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Cheese selection from Around the World CHIMAY CLASSIC 5# HALLOUMI FONTINA DANISH Chimay Kynthos Denmark's Finest Belgium Cyprus Denmark Big earthy flavor from Enjoy this three milk blend, A semi-soft, smooth textured unskimmed, scalded cow semi-firm cheese fried or cow's milk cheese. Mellow, milk and a monastery grilled! sweet, aromatic & delicate washed rind. Made by the buttery flavor, with a hint of monks of Scarmont who also wild honey. Melts well, try in make Chimay beer, a nice fondue or sauces, also great Pack 1/4.5# companion beverage. Earthy, Pack 12/8.8Z Pack 1/10# with crusty breads & fruits. Supc#: 1722257 semi-soft with natural rind. Supc#: 7035154 Supc#: 7203623 FAVRSKOV DANISH BLUE BELLETOILE BULK 70% COMTE WEDGE 4-6 MONTH No Specified Brand Belletoile No Specified Brand Denmark France France Traditional Danish Blue White mold rind soft Made from raw cow milk in wheel is characterized by a ripening brie style triple the French-Comte of Jura. sharp, piquant and salty creme. Very buttery and Aged about 6 mos., it is firm, taste. It has a creamy white much richer than traditional dense, and bursting with big paste with blue mold brie, but in the very same Swiss flavor. Natural rind cultures. Pair with dessert shape. with straw color interior. Pack 1/6# wines or cider, figs, pears and Pack 1/6.61# Pack 2/10# One of best cheeses to use in Supc#: 2747290 honey. -
Rice Free Diet Rice Is One of the Most Common Causes of Food Protein Induced Enterocolitis Syndrome (FPIES) in Australia
Departments of Nutrition & Dietetics and Allergy/Immunology Rice Free Diet Rice is one of the most common causes of food protein induced enterocolitis syndrome (FPIES) in Australia. It is an extremely rare cause of immediate food allergy. .. It is important to avoid all forms of rice if you have been diagnosed with a rice allergy. Rice can be found in unexpected foods, so you must always read food labels carefully. Foods that must be avoided: All kinds of rice: brown, white, jasmine, basmati, wild, Arborio, sticky, jasmati, glutinous etc. All kinds of rice flour: brown, rice, Cereals: rice bran, puffed rice, rice bread/wraps, rice pasta, rice noodles, rice paper Oils: rice bran oil Sauces: mirin, rice vinegar, thickening agents. Where you are likely to find rice: Biscuits and crackers e.g. shortbread, rice crackers, rice cakes. Breads e.g. breads containing rice flour, rice bread, rice mountain bread. Foods from diverse cultures e.g. paella, risotto, arancini balls, fried rice, biryani, burritos, fajitas, burger patties, fritters, sushi, nougat, dumplings. Cereals e.g. rice bubbles, muesli, rice puffs, muesli bars. Drinks: rice milk Gluten free and health food products e.g. cake mixes, breads, packaged foods. Puddings e.g. rice pudding, black rice pudding, cakes made with rice flour. Packaged foods e.g. muesli bars, biscuits, rice wheels, rice sticks. Party foods e.g. chocolate crackles, slices, cakes. Noodles and pasta e.g. vermicelli, rice noodles. Wrappings e.g. rice paper rolls, rice paper (sweet). Mineral and vitamin tablets Sausages (many will have rice flour as a filler) What you can use: It is best to discuss with your doctor which other grains apart from rice your child can have. -
MAKING AGRICULTURAL TRADE WORK for the POOR 51 of the Highest Proportions of Undernourished – Lives of the Poor
Making Agricultural Trade Work 3 for the Poor Chapter International trade in agriculture can be a mixed blessing – on the one hand, benefiting low-income consumers by allowing the possibility of cheap food; on the other hand, threatening the livelihoods of poor farmers and fishing communities. Policymakers in Asia and the Pacific have to balance these and other considerations if they are to ensure that agricultural trade promotes human development. Economic transformation typically focuses on Korea and Malaysia saw their number of under- modernization in the urban areas, but in the nourished stagnate or rise.1 poorest countries most people actually live in the Between 1990 and 1995, India, for example, countryside. Progress in human development made significant gains, reducing the total will, therefore, be shaped by what happens to number of hungry people by 13 million, but in rural communities, whether engaged in agricul- the second half of the 1990s, despite economic ture or fisheries. The lives of the urban poor too growth, the number of hungry increased by 18 will depend on achieving greater food security. million.2 Indeed, South Asia as a whole has one Agriculture is important throughout the region, but its significance varies considerably TABLE 3.1 VALUED-ADDED IN AGRICULTURE AS PERCENTAGE OF GDP from country to country. As a proportion of GDP, agriculture’s contribution in 2002 ranged 0.1–10% 15–25% 25–40% 40–55% from 6 per cent in the Republic of Korea to 52 Hong Kong, China (SAR) Philippines Bangladesh Nepal per cent in Lao PDR (Table 3.1). -
Specials Contact Information Bars, Nutritional
September Edition EFFECTIVE SHIP DATES 9/1/2018 - 9/28/2018 BUYING CLUB SPECIALS CONTACT INFORMATION BARS, NUTRITIONAL ................................... 24 PERSONAL CARE Ordering & General Questions BEANS GRAINS & RICE ................................25 BATH/SHOWER PREPARATIONS .................74 BEVERAGE,COFFEE/SUBS./MISC MIX ....... 27 CANDLES ...................................................... 75 Contact Customer Care BEVERAGE,JUICE/NECTAR/CONCENTR .... 29 COSMETICS .................................................. 75 East 800-451-4520 • West 800-679-6733 BEVERAGE,NON-DAIRY/ASEPT.MILK .........31 DEODORANTS ............................................... 75 BEVERAGE,CARBONATED JUICE/SODA .....31 FACIAL CARE ............................................... 75 Chesterfield/York/Hudson Valley BEVERAGE,TEA-BAGS/LOOSE/READY .......32 FEMININE HYGIENE ..................................... 77 Orders: Monday–Friday ~ 8 am - 5 pm EST BEVERAGE, WATER ..................................... 38 HAIR CARE ....................................................78 800.451.4520 / Fax 603.256.8106 BULK FOODS CANDY BARS/ GUM/ COUGH DROPS ......... 39 LOTION, HAND & BODY ................................79 [email protected] CANNED,FISH/BEANS/MISC.GOODS ........ 44 BULK FLOURS-SWEETNRS-BAKING SU .......5 2018 OILS,ESSENTIAL/BODY/MASSAGE ............ 80 BULK COATED CONFECTIONS........................5 CEREAL, HOT ............................................... 45 OINTMENTS & MEDICINAL CREAMS ......... 80 Dayville/Atlanta/Sarasota/ Iowa/Greenwood/Racine/Twin -
Rice Research Studies
B.R. Wells RICE RESEARCH STUDIES R.J. Norman and J.-F. Meullenet, editors ARKANSAS AGRICULTURAL EXPERIMENT STATION Division of Agriculture University of Arkansas August 2001 Research Series 485 Layout and editing by Marci A. Milus. Technical editing and cover design by Cam Romund. Arkansas Agricultural Experiment Station, University of Arkansas Division of Agriculture, Fayetteville. Milo J. Shult, Vice President for Agriculture and Director; Gregory J. Weidemann, Associate Director. PS1.20PM65. The Arkansas Agricultural Experiment Station follows a nondiscriminatory policy in programs and employment. ISSN:0099-5010 CODEN:AKAMA6 ISSN:0099-5010 CODEN:AKAMA6 B.R. Wells R I C E Research Studies 2 0 0 0 R.J. Norman and J.-F. Meullenet, editors Arkansas Agricultural Experiment Station Fayetteville, Arkansas 72701 DEDICATED IN MEMORY OF Bobby R. Wells Dr. Bobby R. Wells was born July 30, 1934, at Wickliffe, KY. He received his B.S. in Agriculture from Murray State University in 1959, his M.S. in Agronomy from the University of Arkansas in 1961, and his Ph.D. in Soils from the University of Missouri in 1964. Dr. Wells joined the faculty of the University of Arkansas in 1966 after two years as an Assistant Professor at Murray State University. He spent his first 16 years at the U of A Rice Research and Extension Center near Stuttgart. In 1982, he moved to the U of A Department of Agronomy in Fayetteville. Dr. Wells was a world-renowned expert on rice production with special empha- sis on rice nutrition and soil fertility. He was very active in the Rice Technical Work- ing Group (RTWG) where he served on several committees, chaired and/or moder- ated Rice Culture sections at the meetings and was a past Secretary and Chairman of the RTWG.