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This comprehensive work, edited by Nakano Takamasa and published by the Gakken Company in Japan, covers Japan and the world as a whole. It includes studies of the geology, resources, industries, economy, climate and so on of Japan and the countries of the world, as well as global geological and socio-geographical studies (e.g. continental drift, distribution of language and race).
[Atlas 1970] was specially prepared for Time Capsule Expo '70 in collaboration with a great number of scientific advisors and cartographic experts. The project was coordinated by representatives of The Mainichi Newspapers and Matsushita Electric.
Most countries of the world have one or more fermented drinks which could be said to be typical of that country. Climate, the chemical composition of the water supply, the cereal or fruit from which it is made and the enzymes which are involved in the process, all affect the taste and potency of the final product. Japanese sake, like the wine, beer and distilled liquors of other countries, also varies in flavour and potency. It ranges from very dry to relatively sweet and the alcohol content is between 15 and 22%.
Sake is made from steamed rice (koji) mixed with Aspergillus oryzae (kojihabi) (see N-18-4-1). Initial fermentation takes about four weeks, followed by a secondary fermentation of one week. Sake is usually served warm in small cups as an accompaniment to light Japanese dishes, but it may be drunk cold. It is used in the flavouring of food and also has an important part to play in Japanese rituals such as the wedding ceremony.
The contents of this site are excerpted from THE OFFICIAL RECORD OF TIME CAPSULE EXPO'70(March 1975). Please note that company and organization names may differ from those of the current ones.
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