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Adventure into Weabooland (how am I not amerifat?)

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Will post pics of today tomorrow, partly because I'm drunk as shit and primarily because my bandwidth is utter shit right now. I can't even load this thread properly.

gain some weight

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Massive dump incoming.

Pics taken in Odori Park, Sapporo.

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Former Hokkaido Government Office, lots of history stuff in there.

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That should be it. I'm kinda sad I didn't take more pics of delicious food. Can someone be so kind to translate interesting stuff in the pics above?

 

Leftover random stuff:

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That being said...

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Damn right.

<3

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<winery pics>

  • "Wine and cheese set". The two prices you see are the item's original price (without tax) and the 8% tax. If you see the characters 税込 next to a price, it includes tax.
  • Furano Milk: Fresh milk from Furano farms. This milk has been treated with low-temperature sterilisation to avoid spoiling its taste. Also, since milk absorbs the smell of its container easily, the milk has been bottled in a glass bottle which does not produce a bad smell.

The infographic on champagne:

  • A quick look at the process of making AOC champagne: grape harvesting and selection (must be done by hand)
  • Pressing
  • Typically addition of sugar and alcohol fermentation, malolactic fermentation (there are cases in which this is not carried out, and not all producers do it)
  • Assemblage (=mixing, unique to each producer)、tirage (addition of sugar, yeast and adjuvants followed by stirring and temperature adjustment)
  • Bottling (with a bidule (??) and 29mm bottlecap)
  • Left to ferment and age in the bottle at 9~12ºC for 15 months, or for upwards of 3 years in the case of vintages
  • Remuage - rotation of the bottle to remove dregs (a gyropalette is used rather than a pupitol (???))
  • (Bottle)neck freezing, degorgement and dosage (no idea what any of this means lel)
  • Corking and wiring (??), mixing by shaking the bottles
  • Capsule (??) and labelling (may re-enter storage depending on the producer)
  • Export
  • There's a lot of specialised champagne terminology here, hopefully you're more familiar with what they're talking about, because I'm not. Probably didn't spell a lot of the terminology right, either.

The picture flowchart thing ("Until the wine is ready..."):

  • Put grapes into grape-crushing/stem-removing machine. stems go out and are disposed of, red wine goes into the fermentation chamber
  • In goes yeast, out goes carbon dioxide, wine enters a presser and the lees are removed before storage in one of these things (a distilling chamber?)
  • Same process for white wine except that the pressing and fermentation steps are reversed
  • Wine is stored and allowed to age in casks or bottles, wine is then packed and exported

The sign written in magenta marker ("Cask maturation room"):

  • Well-produced grapes of a good variety are allowed to mature for 1 year in casks
  • The barrels are made of French oak (similar to Mongolian oak)
  • Wine made in France uses oak as well
  • One barrel makes 310 bottles of wine - a year's supply for a wine-lover such as yourself
  • 50 cc evaporates per barrel every week, so we top the barrels up to full weekly.
  • The evaporated wine is called 'Angels' share'. (Aren't angels supposed to be children?)

Sorry for the slow translation, I had to look a lot of this up since I'm not into wine culture.

 

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