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Content Introduction 胡麻、蕎麦、芋、黒糖…。どんな原料からも造れて、蒸留酒なのに新酒でも旨く、健康にも良い「焼酎」。清酒を造れなかった九州地方の人々が生み出した知恵と技を、焼酎の歴史や最新の知見を踏まえながら紹介する。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181164833	Tamaho	一般新書①	588 ｻ	General Books

Reservation Count 0

Title	焼酎の科学
Title (Reading)	ｼｮｳﾁｭｳ/ﾉ/ｶｶﾞｸ
Subtitle	発酵、蒸留に秘められた日本人の知恵と技
Subtitle (Reading)	ﾊｯｺｳ/ｼﾞｮｳﾘｭｳ/ﾆ/ﾋﾒﾗﾚﾀ/ﾆﾎﾝｼﾞﾝ/ﾉ/ﾁｴ/ﾄ/ﾜｻﾞ
Author	鮫島／吉廣∥著
Author (Reading)	ｻﾒｼﾏ,ﾖｼﾋﾛ
Author	高峯／和則∥著
Author (Reading)	ﾀｶﾐﾈ,ｶｽﾞﾉﾘ
Publisher	講談社
Publisher (Reading)	ｺｳﾀﾞﾝｼｬ
Base Price	\1000
ISBN	978-4-06-526807-0
Number of Pages, etc.	268p
Dimensions	18cm
NDC	588.57
Content Description	胡麻、蕎麦、芋、黒糖…。どんな原料からも造れて、蒸留酒なのに新酒でも旨く、健康にも良い「焼酎」。清酒を造れなかった九州地方の人々が生み出した知恵と技を、焼酎の歴史や最新の知見を踏まえながら紹介する。

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