10 artificially bred crested ibises released into wild in Japan

10 artificially bred crested ibises released into wild in Japan

SADO, Japan - One of 10 artificially bred crested ibises takes to the air after being released into rice paddies in Sado, Niigata Prefecture, on Sept. 25. (Kyodo)

  • Product Code
  • ILEA000678207
  • Registered date
  • 2008/9/25 00:00:00
  • Credit
  • Kyodo / Kyodo News Images
  • Media source
  • Media size
  • 1695 × 1303 pixel
  • Resolution
  • 240 dpi
  • Deployment size
  • 414.47(KB)*
  • Special instruction

*File size when opened in Photoshop, etc.

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                  Sake Making At Jozan Brewery In Fukui - Japan

                  Sake Making At Jozan Brewery In Fukui - Japan

                  A worker seals a bottle of sake at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scienti
                    Sake Making At Jozan Brewery In Fukui - Japan

                    Sake Making At Jozan Brewery In Fukui - Japan

                    Shinpei Tokoyama (2nd L) and workers spread koji mold over steamed rice at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world.
                      Sake Making At Jozan Brewery In Fukui - Japan

                      Sake Making At Jozan Brewery In Fukui - Japan

                      Fermenting moromi is pictured at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scientifi