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Q & A

Q1BUTTON 1. What sort of thing is "akibare (fine autumn day)" for "sake"?
Q1BUTTON 2. I heard that a day celebrating "sake" ("Nihonshu no hi") exists.
When is it?
Q1BUTTON 3. What is "nihonshudo", i.e., the "sake meter value"?
Q1BUTTON 4. How is the "sweetness" or "dryness" of "sake" determined?
Q1BUTTON 5. What does "acidity" mean?
Q1BUTTON 6. What is a good way to preserve "sake" that has been opened?
And about how long is that "sake" good for?
Q1BUTTON 7. In what way can I preserve "sake"?
Q1BUTTON 8. Why is "sake" weak against light?
Q1BUTTON 9. Is there a way to make warm or hot "sake" in a microwave oven?
Q1BUTTON 10. What kind of "sake" is "namachozo-shu (fresh storage 'sake')" and "namazake (fresh 'sake')"?
Q1BUTTON 11. How can one drink "namachozo-shu (fresh storage 'sake')" and "nama-zake (fresh 'sake')" deliciously?
Q1BUTTON 12. Is there a way to drink "sake" to maintain one's health?
Q1BUTTON 13. Is it true that one becomes fat by drinking "sake"?
Q1BUTTON 14. What kind of person is a "toji"?
Q1BUTTON 15. Is "sake" made only in the winter?


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