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A Look at Each Vaccine: Hepatitis B Vaccine
Vaccine Education Center
View larger image The hepatitis B vaccine is given to prevent the severe liver disease that can develop when children or adults are infected with hepatitis B virus. The hepatitis B vaccine is given as a series of three shots. The first dose is given within 24 hours of birth. The second dose is given one to two months after the first dose, and the third dose is given between 6 months and 18 months of age. The vaccine is also recommended for those up to 60 years of age who have not previously received it and those 60 years and older who are at increased risk or who simply want the protection afforded by vaccination.
View a full-size image of the infographic [PDF, 201KB].
What is hepatitis B virus?
Hepatitis B virus attacks the liver. Hepatitis B virus infections are known as the "silent epidemic" because many infected people don't experience symptoms until decades later when they develop hepatitis (inflammation of the liver), cirrhosis (severe liver disease), or cancer of the liver (hepatocellular carcinoma). Every year in the United States about 22,000 new hepatitis B infections occur and about 2,000 people die from their infections.
How do you catch hepatitis B virus?
Blood from a person infected with hepatitis B virus is heavily contaminated with the virus. As a result, contact with blood is the most likely way to catch hepatitis B. Even casual contact with the blood of someone who is infected (sharing of washcloths, toothbrushes, or razors) can cause infection.
Healthcare workers are at high risk of catching the disease, as are intravenous drug users and newborns of mothers infected with the virus. Sexual contact can also expose people to infection. The virus is also present in low levels in saliva.
Because the disease can be transmitted by casual contact, and because about three-quarters of a million to 2 million people are chronically infected with hepatitis B virus (many of whom don't know that they have it), it has been hard to control hepatitis B virus infections in the United States. The original strategy (started in the early 1980s) was to vaccinate only those at highest risk (for example, healthcare workers, patients on dialysis, and intravenous drug users). But because the disease can be transmitted to those who are not in high-risk groups, this vaccine strategy didn't work. The incidence of hepatitis B virus disease in the United States was unchanged 10 years after the vaccine was first used! For this reason, the vaccine strategy changed. Starting in 1991, all infants and young children were recommended to receive the hepatitis B vaccine. As a result, the incidence of hepatitis B virus infections in the United States has started to decline. Indeed, this strategy has virtually eliminated the disease in children less than 19 years of age. If we stick with it, we have a chance to finally eliminate this devastating disease within one or two generations.
Are hepatitis B virus infections easily avoided?
Large quantities of hepatitis B virus are present in the blood of people with hepatitis B; in fact, as many as one billion infectious viruses can be found in a milliliter (one-fifth of a teaspoon) of blood from an infected individual. Therefore, hepatitis B virus is transmitted in the blood of infected individuals during activities that could result in exposure to blood, such as intravenous drug use, tattooing, or sex with people who are infected. However, it is also possible to catch hepatitis B virus through more casual contact, such as sharing washcloths, toothbrushes or razors. In each of these cases, unseen amounts of blood can contain enough viral particles to cause infection. In addition, because many people who are infected don't know that they are infected, it is very hard to avoid the chance of getting infected with hepatitis B virus.
Facts about hepatitis B
Two billion people, or one in three, have been infected with hepatitis B worldwide. Of these, almost 300 million live with chronic hepatitis B. This means about 1 of every 26 people throughout the world are living with a chronic hepatitis B infection.
Each year about 900,000 people die from hepatitis B worldwide, and about 2,000 of these deaths occur in the United States.
Hepatitis B is transmitted through blood and is 100 times more infectious than HIV. An estimated one billion infectious viruses are in one-fifth of a teaspoon of blood of an infected person, so exposure to even a very small amount, such as on a shared toothbrush, can cause infection.
Hepatitis B is sometimes referred to as the "silent epidemic" because most people who are infected do not experience any symptoms.
Liver cancer accounted for about 5% of cancer deaths in the U.S. during 2020.
Almost half of liver cancers are caused by chronic infection with hepatitis B.
The World Health Organization (WHO) recommends the inclusion of hepatitis B vaccine in immunization programs of all countries; in 2019, more than 8 of 10 infants born throughout the world received three doses of hepatitis B vaccine.
The vaccine
How is the hepatitis B vaccine made?
People are protected against hepatitis B virus infection by making an immune response to a protein that sits on the surface of the virus. When hepatitis B virus grows in the liver, an excess amount of this surface protein is made. The hepatitis B vaccine is made by taking the part of the virus that makes surface protein ("surface protein gene") and putting it into yeast cells. The yeast cells then produce many copies of the protein that are subsequently used to make the vaccine. When the surface protein is given to children in the vaccine, their immune systems make an immune response that provides protection against infection with the hepatitis B virus.
The first hepatitis B vaccine was made in the 1980s by taking blood from people infected with hepatitis B virus and separating or purifying the surface protein from the infectious virus. Because blood was used, there was a risk of contaminating the vaccine with other viruses that might be found in blood, such as HIV. Although contamination with HIV was a theoretical risk of the early, blood-derived hepatitis B vaccine, no one ever got HIV from the hepatitis B vaccine. That is because the blood used to make vaccine was submitted to a series of chemical treatments that inactivated any possible contaminating viruses. Today, there is no risk of contaminating the vaccine with other viruses because the surface protein is manufactured in the laboratory.
Watch this 11-minute clip from HILLEMAN: A Perilous Quest to Save the World's Children to learn more about how both versions of hepatitis B vaccine were made.
Does the hepatitis B vaccine have side effects?
Some children will develop pain or soreness in the local area of the shot, and low-grade fever.
There is one extremely rare, but serious, side effect. About 1 out of every 600,000 doses of the hepatitis B vaccine will cause a severe allergic reaction, called anaphylaxis, with symptoms including swelling of the mouth, difficulty breathing, low blood pressure or shock. Anaphylaxis usually occurs within 15 minutes of receiving the vaccine. Although anaphylaxis can be treated, it is quite frightening. People should remain at the doctor's office for about 15 minutes after getting the vaccine.
Although the hepatitis B vaccine is made in yeast cells, no one has ever been shown to be allergic to the yeast proteins contained in the hepatitis B vaccine (Vaccine Ingredients – Yeast).
Other questions you might have
Why should I vaccinate my newborn child if I know that I am not infected with hepatitis B virus?
Before the hepatitis B vaccine, every year in the United States about 18,000 children were infected with hepatitis B virus by the time they were 10 years old. This statistic is especially important because people are much more likely to develop liver cancer or cirrhosis if they are infected early in life, rather than later in life (most people are infected with hepatitis B virus when they are adolescents and young adults).
About 9,000 of the 18,000 children infected in the first 10 years of life caught the virus from their mother during birth. However, many young children didn't catch the disease from their mother. They caught it from either another family member or someone else who came in contact with the child. Because hepatitis B can be transmitted by relatively casual contact with items contaminated with the blood of an infected person, and because many people who are infected with hepatitis B virus don't know that they have it, it is virtually impossible to be "careful enough" to avoid this infection.
For these reasons, all young children are recommended to receive the hepatitis B vaccine. The best time to receive the first dose is right after birth. This will ensure that the child will be protected as early as possible from catching hepatitis B from people who don't know that they are infected with the virus.
Listen to Dr. Offit explain why newborns get the hepatitis B vaccine by watching this short video, part of the series Talking About Vaccines with Dr. Paul Offit.
View this video with a transcript
Should teenagers and adults get the hepatitis B vaccine?
The hepatitis B vaccine should be given to all teenagers and adults up to 60 years of age who have not yet received the hepatitis B vaccine. Adults 60 years and older should get the vaccine if they are at high risk or if they would like to have protection against this virus.
Is it okay to get an extra dose of hepatitis B vaccine?
Yes. Although extra doses of vaccine are not recommended, you can think of the extra dose as another chance for the immune system to "see" the hepatitis B virus. A vaccine is not the only time the immune system will "see" the virus or bacteria contained in it. People may be exposed to the virus or bacteria at school or the store or when visiting family or friends. An extra dose of vaccine is like one more exposure, except the difference is that the virus or bacteria in any vaccine has been made safe, so it won't make you ill.
I am a healthcare worker who did not develop hepatitis B antibodies after immunization. What should I do?
Two versions of hepatitis B vaccine are available. One, called Heplisav-B, contains a novel adjuvant that was not present in previous versions used by adults (Engerix-B and Recombivax HB). Some people did not respond to the older version hepatitis B vaccine. In fact, in a group of adults younger than 40 years of age who received two doses of the older version vaccine 75 of 100 were protected. Following the third dose, this number increased to 90 of 100. However, people older than 40 years of age were less likely to respond to the vaccine with increasing age. On the other hand, 90 to 100 of 100 adults 18 years of age and older respond to Heplisav-B, which was approved for use in 2018.
Even if people do not respond to three doses, it does not mean that they are at high risk for hepatitis B. Because hepatitis B is transmitted primarily through blood and body fluids, using safety precautions while working will help decrease the chance of exposure to the disease. It is also possible that the immune response was not great enough to be measured by the laboratory test, but would still provide some level of protection upon exposure to hepatitis B. The CDC recommends getting a second hepatitis B vaccine series if an immune response is not generated following the first one. For individuals who previously had the older 3-dose versions and did not respond, they may be eligible to get Heplisav-B, which is a two-dose vaccine. If you are not sure, talk to your doctor about what approach makes the most sense for your situation.
About 5-10 of every 100 children and adults younger than 40 years of age do not respond to the third dose of the hepatitis B vaccine. Some of these people will be recommended to get vaccinated again. About 5 of 100 people will still not respond after getting all recommended doses of both series. Note that children younger than 18 years of age cannot get Heplisav-B.
If the people who do not respond to vaccination are determined not to have chronic hepatitis B, they will be reliant on taking precautions to reduce the chance of exposure and relying on those around them for protection. In other words, these people will be reliant on herd immunity.
Relative risks and benefits
Do the benefits of the hepatitis B vaccine outweigh its risks?
Every year in the United States about 2,000 people die following an overwhelming hepatitis B virus infection. In addition, every year about 22,000 people are infected with hepatitis B. Some of them will remain chronically infected, putting them at high risk of the long-term consequences of hepatitis B virus infection: cirrhosis and liver cancer. In fact, with the exception of influenza and COVID-19 viruses, hepatitis B virus causes more severe disease and death in the United States than any other vaccine-preventable disease. On the other hand, the hepatitis B vaccine is an extremely rare cause of a severe allergic reaction called anaphylaxis. To date, no one has died from this reaction, but it is theoretically possible that this could occur.
Because hepatitis B virus is a common cause of severe disease and death in the United States, and because the hepatitis B vaccine does not cause permanent damage or death, the benefits of the hepatitis B vaccine clearly outweigh its risks.
Disease risks
Hepatitis (inflammation of the liver)
Cirrhosis (severe liver disease)
Cancer of the liver (hepatocellular carcinoma)
Disease can be fatal
Vaccine risks
Pain or soreness at the injection site
Low-grade fever
Severe allergic reaction (1 of 600,000 doses)
Plotkin SA, Orenstein W, Offit PA, and Edwards KM. Hepatitis B Vaccines in Vaccines, 7th Edition. 2018, 342-374.
World Health Organization:
Hepatitis B. July 2021
Cancer. Feb. 2022
Liver Cancer Fact Sheet. Globocan 2020
Centers of Disease Control and Prevention:
Viral Hepatitis Surveillance – United States
Cancer Data and Statistics
Reviewed by Paul A. Offit, MD on May 13, 2022
Materials in this section are updated as new information and vaccines become available. The Vaccine Education Center staff regularly reviews materials for accuracy.
You should not consider the information in this site to be specific, professional medical advice for your personal health or for your family's personal health. You should not use it to replace any relationship with a physician or other qualified healthcare professional. For medical concerns, including decisions about vaccinations, medications and other treatments, you should always consult your physician or, in serious cases, seek immediate assistance from emergency personnel.
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Barcelona leaked two reasons to repatriate Neymar
The defending champion of Spanish La Liga twice in a row, Barcelona, now are working hard in the plan to repatriate Neymar from Paris Saint Germain in this 2019 summer transfer market. Can be interpreted that the price is high or other options are ready to be met by Barca, as long as the former flagship player can return to Camp Nou.
PSG themselves responded to the Barca's plan very seriously, it was seen that they immediately set the selling price of Neymar so high. However, the attitude of PSG did not make a fear of Barca who seemed to always try to get a way to get it all done.
Barca's plan to repatriate the duet Lionel Messi was indeed heard since two weeks ago. According to a trusted source, Neymar regretted his decision to leave Camp Nou. Added, if Neymar regretted because he considered his career only walked in place.
Barca also responded very well, according to them, Neymar is still considered a player who can improve his team's play next season. Barca continued to be criticized by fans for failing to win the Champions League trophy in recent years, and Neymar is believed to be able to help Barca in realizing all these targets.
The plan is indeed good, but it's important to know that Barca's way of returning Neymar is not easy. Two seasons ago, Neymar was released to PSG with a record transfer of 222 million Euros. At the moment, PSG don't seem to want to lose by being ready to sell the player at a price higher than before.
Investigated, PSG set a selling price of Neymar for 300 million Euros. Barca are indeed a big club with abundant financial strength, but in this case, they don't want to take too much risk by pouring out super big funds for just one player. On this basis, they try to find other ways to ease the burden.
Continued by a trusted source, Barca plan to offer several players who have a sale price to give to PSG to reduce the selling price of Neymar. Some of the players included Philippe Coutinho, Ousmane Dembele and several other players.
When the plan is going smoothly, it is not impossible for Barca to repatriate Neymar to Camp Nou. The question that is developing now is why Barca so determined to repatriate the captain of the Brazilian national team. So here are the reasons why Barca wants to bring Neymar home this summer.
According to some observers, Barca only have two reasons. Where the first, Barca players have agreed to ask the club to repatriate Neymar. Messi cs claimed to have forgotten all the bad behavior of Neymar and tried to rebuild the chemist who was awake.
The 2016 season was a season where Neymar really hurt many Barca fans and players. Neymar surprisingly decided to leave Barca and moved to PSG. Now all that has been forgotten by itself and the players are ready to welcome Neymar.
Last reason is there are many responses that Neymar can still give a positive touch to the Barca's game. Trio Messi-Suarez-Neymar (MSN) is one of the best attacking trident ever, on that basis why Barca deserve to fight for Neymar to return to appearing in the 2019-2020 Spanish La Liga.

redpajama_set_name: RedPajamaCommonCrawl


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Tomasso de Vio (Cardinal) Cajetan
Cardinal Cajetan, baptized Giacomo de Vio, is best known for his interview of Luther at Augsburg in 1518, but he was also a prolific theologian in his own right who authored more than 150 works and would produce an influential—and controversial—interpretation of Thomas Aquinas. Born in Gaeta, Italy, on 20 February 1469, he entered the Dominican order in 1484 and was given the name Thomas (Tomasso). He later studied philosophy at Naples, earning his bachelor's in 1492. It was there that he first took the Latinized version of his hometown as a last name—Caietanus. He proceeded to study theology at Bologna and to lecture on Lombard's Sentences at Padua, where he was awarded the master of sacred theology for his success in debate against the famed humanist, Pico della Mirandola, during a 1494 meeting of the Dominican order in Ferrara. He thereafter took up lecturing on Aquinas's Summa Theologia at Pavia from 1497 to 1499. His reputation grew for his forceful defense of Aquinas against the followers of John Duns Scotus, who rejected the univocity of being, and the Averroists, who posited a two-source theory of truth.
Cajetan eventually moved to Rome, where he would serve in numerous capacities the remainder of his life. From 1501 to 1508, he lectured at the Sapienza University and served as procurator general for the Dominicans, functioning as a liaison between his order and the Roman curia. In 1508, he was appointed vicar-general of the Dominican order. During this period, he was active both administratively and theologically. He published an important 1509 commentary on the Aristotle treatise De anima in which he rejected the Averroist view that the immortality of the soul could only be proven by revelation rather than inferred from reason—the latter view being condemned at the Fifth Lateran Council (1512–17). He also played an important role in the convocation of Lateran V. When several cardinals sought to convene a council independent of Roman approval at Pisa in 1511, Cajetan appealed to Pope Julius II to convoke a legitimate council under papal authority. To this end, he composed a treatise against councils in support of papal authority that same year (De comparatione auctoritatis papae et concilii). As vicar-general, he also sent a Dominican contingent to the New World to inspect the Spanish colonization, eventually criticizing the conquest based on the reports brought back to him.
More significantly, these years saw Cajetan bring near to completion his massive commentary on Aquinas's Summa, published between 1507 and 1520. What marked his interpretation of Aquinas was how closely he saw the Angelic Doctor as a thoroughgoing Aristotelian. As he had earlier in his career, Cajetan countered the arguments of Scottus against the univocity of being and the Averroists concerning the two-source theory of truth by emphasizing the analogy of being (analogia entis), or the belief that all humans have access to certain truths about God from their natural constitution, though not truths that are dependent upon revelation. This position, which ultimately came to draw an opposition between reason and revelation, would influence centuries of Thomistic thought. Two popes, Pius V (1570) and Leo XIII (1882), deemed it an authoritative interpretation of Aquinas and published the Summa with Cajetan's commentary appended to it.
At the outset of the Reformation, however, Cajetan would take a formative role in the controversies after being named cardinal of St. Sixtus in Rome on 6 July 1517. He was initially appointed archbishop of Palermo, but resigned due to opposition the next year before receiving his native see of Gaeta on 14 March 1519. One of the first tasks of his cardinalate was to act as papal legate to Germany in order to rouse support for a crusade against the Turk and influence the election of Charles V as Holy Roman Emperor and successor to his father, Maximillian. This brought Cajetan to Augsburg for the diet of 1518, where he would have a fateful interview with Martin Luther in the home of the prominent Fugger bankers in October of that same year. Rome had initiated an investigation of Luther's teachings on the basis of complaints brought forward by Albrecht of Mainz, to whom Luther had sent a draft of his controversial 95 Theses contesting indulgences. A towering intellect in his own right, Cajetan was commanded by Rome not to engage Luther, but instead to force him to recant. The cardinal could not resist the debate, however, and the result was three days of increasing tension between him and Luther as they argued over indulgences, Aquinas, canon law, and church authority.
The debate with Protestants would dominate Cajetan's tenure as cardinal. He wrote numerous treatises against Protestant doctrines, in particular addressing Roman primacy (1521), the presence of Christ in the Eucharist (1525), the sacrifice of Mass (1531), and the role of faith and works in justification (1532). Despite their disagreements, Cajetan would urge continued theological dialogue with his opponents and even propose to Pope Clement VII in 1530 that Rome permit certain concessions to them in order to resolve the conflict, chiefly allowing clerical marriage and communion in both kinds. Other measures reflected his concern with reform. In 1519, he moved to resolve ambiguities in the theology of indulgences, such as Johannes Tetzel's claim that the remission of sins did not require contrition of the heart on the part of the penitent purchasing an indulgence. In 1526, he composed a manual for confessors (Summula peccatorum) that placed confession in a more pastoral and theological light. In his capacity as a cardinal, he would also participate in the 1522 conclave that elected Adrian VI and visit Hungary, Poland, and Bohemia as legate in 1523 to gather support for a crusade.
Cajetan's final years would be taken up by his interest in biblical interpretation. Between 1527 and 1534, he wrote numerous commentaries on Scripture, including a translation of the Psalms from Hebrew rather than the authorized Latin Vulgate. Though no humanist himself, the cardinal sympathized with the academic rigor and exegetical interests of the Renaissance humanists. He took many of their critical positions on Scripture, most notably suggesting that the Vulgate was an inferior text. Some of these views were criticized by his contemporaries and even censured by faculty members at the Sorbonne. Nonetheless, he was still a favorite to be elected pope after the death of Clement VII in 1534, but he grew ill and died himself on 10 August 1534. He was buried at the entrance of the Dominican church in Santa Maria sopra Minerva.


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Olympiakos Owner Evangelos Marinakis Fines Players €400k And Orders Them To 'Go On Holiday' For Rest Of Season After Slipping Out Of Greek Title Race
3rd, April 2018
Photo: Olympiakos.org
After seeing his side slip to third in the table, Olympiakos owner Evangelos Marinakis has thrown a wobbly and ordered the majority of his senior players to "go on holiday" for the rest of the season.
Following a 20-day Super League hiatus brought on by PAOK's gun-toting club president, Olympiakos could only muster a 1-1 draw against mid-table Levadiakos on Saturday – a result that leaves them six points behind AEK Athens at the summit with four matches remaining.
Unimpressed by what he witness, Marinakis has fined his players €400,000 and banned many of them from returning to the club, barking that he will instead call up a raft of youngsters from the Under-20 squad for the remainder of the campaign.
According to AFP, Marinakis delivered the following edict to the Olympiakos team shortly after Levadiakos scored their 87th-minute equaliser:
I will build Olympiakos from the beginning and it will become the team we are dreaming of.
I and the rest of the fans have tolerated you enough. You will leave today and go on holiday.
He went on:
The amateur teams live with the basics but they love Olympiakos and their supporters much more than you do. [You think about] the nice houses you live in and your cars and don't care about the team.
I pay millions for you to have everything. With your actions, I fired three coaches, but at the end it looks like you were at fault.
Marinakis has become accustomed to unbridled success in Greece, with Olympiakos having won the last seven Super League titles on the bounce.
That said, he now also owns Nottingham Forest, so hopefully presiding over a prolonged spell of underwhelming mid-table mediocrity on both fronts might calm him down a bit.
Posted in International football, Managers
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Finland Women end Scotland Women's Euro 2022 dreams thanks to comedy rebound goal
Argentina legend Diego Maradona dies aged 60
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4 Tips For Successful Food and Sake Pairing
Posted on March 5, 2019 by kurand
Greetings Sake Lovers, welcome to another KURAND Magazine article that introduces you to the world of sake.
Pairing food with sake is a great way to add an extra dimension to any sake experience. There is a saying that a good sake and food pairing is like a dish with an added secret ingredient that takes it to another level. But two things that taste amazing on their own don't always pair well together. And while a good pairing can elevate both elements in the pairing, a bad pairing can do the opposite. Sake is incredibly versatile and gets on well with most types of cuisine, but food pairing can still sometimes be a bit of a tricky art. It can be difficult to know where to start. Fear not, because in this article we will look at 4 little tips to get you started.
Tip 1 Unleash the Umami
Sake and oden ("a Japanese one-pot dish consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth" Wikipedia) is a classic pairing that needs no introduction in Japan.
But what is it about this pairing that makes it a classic? The secret is the umami. In the early 1900s, the Japanese scientist Kikunae Ikeda discovered that when a certain type of amino acid called glutamic acid and a type of nucleic acid called Inosinic acid combine, they produce this otherworldly flavor that for some people, simulates a trip to culinary heaven. He also discovered that some foods, like kombu and green tea for example, are naturally high in both glutamic acid and Inosinic acid and that heat can amplify the effects.
This concept of umami had, until very recently, been largely ignored by the west even though umami is something that most people will have tasted at some point in their life probably without thinking too much about it, more often than not in fact. We might refer to it as meaty or savory, or just delicious. Indeed it is pretty hard to define and incredibly ambiguous which is perhaps why it went under the radar for so long outside Japan. In the west, it is that flavor you can't quite put your finger on, but In Japan, it is the cornerstone that forms the foundations of Japanese cuisine itself. With the explosion of Japanese food culture around the world, it is also finally starting to create a buzz outside Japan in some corners of the gourmet food world. In the classic pairing of sake and oden, sake supplies the glutamic acid while the oden supplies the Inosinic acid.
Cuisine which is rich in the umami-creating acids can also help ease the acidity, bitterness, and astringency in the sake. Even sake with quite harsh off-flavors becomes much quaffable when matched with such fare. This type of pairing is all about dialing up the umami factor to the max, so select sake with as strong umami as possible. As Professor Ikeda discovered, another key element in pulling off the umami taste sensation is temperature. Just as warmer food has a higher umami potential, warming sake with a powerful umami factor unlocks hidden flavors and spreads them out giving an even more satisfying explosion of umami.
Due to the higher levels of protein in the raw ingredient, sake is naturally higher in amino acids, in particular, glutamic acid than wine. And due to the acidity and tannin in wine, particularly red, umami tends to make wine taste a little stiff unless there is salt in the dish to balance things out. Umami is essentially sake's trump card at the dinner table. At a very basic level, sake and wine pair equally as well with most dishes, but throw in umami and wine just has to wave the white flag.
Tip 2 Avoiding Aromas that Clash
It is easy to overlook aroma when pairing sake with food, but almost half of the process of tasting happens not in the mouth or on the tongue, but in the nose. Scientists have concluded that our taste buds are really only able to communicate 4-6 basic tastes (recent studies suggests there may be up to 1 million tastes that our tongues simply aren't sensitive or well tuned enough to process, but this might go some way to explaining why some people can taste better than others). The 6 tastes are commonly accepted to be salty, sweet, sour, bitter, umami and fatty.
The actual flavor characteristics such as that which makes a banana taste like a banana and an apple taste like an apple are actually communicated by our sense of smell and touch. Our olfactory sensors to be precise, located at the back of the mouth just below the nose are where we actually process flavor. The aromas of the food we eat are sent to these sensors which then pass on the messages to the brain. The touch sensors then tell us about the texture of the food; they sense heat and electricity caused by spice.
Sake offers real diversity on the nose: from the fruity/floral bouquets of ginjo sake to the nuttier, more cereal centric aromas of junmai with the quirkier lactic and oxidative aroma profiles found in aged sake and traditional kimoto and yamahai styles sitting somewhere in between.
When pairing with cuisine, junmai is perhaps the safer option because of its tamer aroma profile. Ginjo aromas may clash with strong aromas in the cuisine, but also create a nice contrast with pungent herbs. Many Japanese people enjoy junmai with food because the aroma reminds them of a bowl of rice. Junmai becomes even easier to pair with many different types of cuisine when warmed.
Tip 3 Match the Texture
Texture is the mouthfeel of the sake: whether it is hard, viscous, or has some elasticity. The texture is largely determined by the hardness of the water used to brew the sake. Hard water has a richer mineral content and so tends to produce a much more grainy, rougher sake while soft water produces a softer silkier, juicy mouthfeel. Texture can also be created by leftover ori (fine lees) and unsaccrified starch molecules called dextrins. A higher content of glucose in the sake can sometimes increase its viscosity but this normally directly proportionate to the levels of acidity.
Texture is another part of tasting that is often overlooked, and yet some of the best pairings are created by various congruent textural matchings.
For example, for cuisine with a soft mouthfeel, such as miso-tofu or sashimi, match with sake that has a clear sharp taste.
The easiest one to understand is the pairing of nigori-zake. Nigori-zake has a thick/creamy texture in the mouth, and when matched with fishy stews and mackerel cooked with miso it adds depth to the dish.
Tip 4 Match the Body (richness)
Lastly, pairing the body or the richness of the sake with that of the cuisine is our final tip. Rich cuisine is best paired with rich sake and light sake with light cuisine. Matching the weight is essential to avoid clashes and or one of the elements in the pairing overwhelming the other.
For example, cooked eel has a very thick taste and goes well with mature sake that has a well-defined profile. Cuisine, such as carpaccio or white fish, where the ingredients should be center stage is able to best make its statement when matched with refreshing ginjo sake. There is less transformation in the flavors of the dish, but this pairing is all about complementing.
Why not come and try out the above food pairing tips the next time you are in Tokyo. At KURAND, you are free to bring your own food to pair with the 100 types of sake that are available to taste at your own leisure, with no time limits, all for one flat fee. We look forward to welcoming you soon.
Sake FAQ: 5 Questions Japanese Customers Commonly Ask About Sake
Outside Japan there is probably an image that everyone in Japan is an expert about sake, but many Japanese people will happily confess their ignorance of sake. It is nothing to be embarrassed about. How many people out of the general French populace would confidently claim they are experts about wine? The point is that there are still a lot of sake novices out there, so we decided to compile a little FAQ from the questions our staff often get asked to help guide you through the often confusing world of sake.
This article was originally created for a Japanese speaking audience, but the terms introduced may help you to communicate with your Japanese friends or drinking partners in Japan.
1. What is the Difference Between Tanrei and Noujun?
Tanrei = light (as in light flavor)
Noujun = rich (as in rich flavor)
Japan's regional styles can generally be divided into these two flavor classifications. Niigata is probably the most famous prefecture for tanrei sake and Hyogo is the most famous for Noujun.
Using these words can really help you to find sake that matches your preference when ordering in Japan.
2. What is the Difference Between Amakuchi and Karakuchi?
Amakuchi is Japanese for sweet and karakuchi is the Japanese for dry. Many foreign visitors also want to know how to identify sweet and dry sake.
It is natural to want to know whether a sake is sweet but if we compare it with wine, due to the lack of tannin and acidity, sake generally falls into the sweet category. To elaborate, sake is made from rice which contains starch that gets broken down into glucose, so the finished sake inherently contains a lot more sweet components, to begin with.
Although it is normally possible to detect sugar on the tongue, the sake will rarely be cloying or sticky because the brewer will normally use the acidity (although low compared to wine) to round out the sweetness.
Furthermore, there are different levels of sweetness. The sweetness and dryness of sake is measured using a hydrometer, which measures the density of liquids relative to water. If you cast your mind back to those boring science lessons, you will remember that the denser a liquid is the more it displaces its weight in the water and the more of it will float above the surface, the same science that allows boats to float on water. See the diagram below.
In this case, the Baume scale is measuring the density of glucose in the sake. More glucose will make the sake denser which will cause the sake to float/rise above the water line. The measure on the side of the hydrometer will then read a minus number. The opposite will happen if it is dry and there are fewer sugars present and it will read as a plus. So, + is dry and – is sweet. This scale is called the nihonshudo in Japanese or sake meter value (SMV) in English.
With a few rare exceptions, as a general rule of thumb, the lower the alcohol strength, the more residual sugar—generally due to a shorter fermentation and less sugar being converted into alcohol—the sweeter the sake. Generally, anything below 14% is going to be medium sweet upwards and anything above 15% is going to fall into the dry category.
This past articles about sweet and dry sake delves even deeper into the subject: Sweet and Dry Archive
What is the Difference Between Junmai and Junmai Ginjo?
Sake displaying the word junmai on the label has been brewed with only rice, water, koji and yeast. This is important because there is actually a category of sake where a little-distilled alcohol is added. This category is referred to as aruten in Japanese or non-junmai outside Japan. Each category is a part of something called the Special Designation Grade System and is made up of 3 sub-grades. Grades from the alcohol added category are identified by the absence of the word junmai. The junmai category is made up of the grades, junmai, junmai ginjo and junmai daiginjo. The latter two grades are of the ginjo type, made with rice that has had more of its outer layers removed or polished away. The outer layers contain proteins, lipids, vitamins and minerals which can create unwanted off-flavors, so polishing generally (but not always) create a more refined sake. The rule for junmai ginjo is that no more than 60% of the rice grain must remain after polishing. As well as the lower polishing ratio, the word ginjo generally indicates that the sake has a fruity and floral aroma which is produced by fermenting at a lower temperature. This special bouquet is actually called ginjo as well. Although the aroma is the biggest defining characteristic, the flavor profiles of junmai ginjo and junmai tend to be very different as well. A straight up junmai tends to have more of cereal, rice-derived aroma, higher acidity, and more body; while junmai ginjo tends to be more elegant, refined and lighter, although it is important to note that there is a myriad of exceptions and plenty of overlap. Finally, note that a non-ginjo junmai does not have any polishing ratio rule.
Above is a diagram that explains the Special Designation System in more detail. Please also see the below archives of past articles to learn more about rice polishing, its effects and the grades:
What is the Difference Between Nigorizake and Doburoku?
The difference is simple: one is filtered; the other isn't.
The tax law in Japan states that in order to label a product as sake, the solids must have been separated from the liquid through filtration/pressing. Doburoku does not undergo this filtration. Doburoku is actually a product category all unto itself. And it is as simple as that. So why is nigorizake opaque? Why can you see solids suspended in the liquid? The law states that sake must be filtered. What it does not state is by how much. In other words, brewers can partially or coarsely filter sake and it will still qualify as sake. Brewers simply use a filter mesh or cloth with bigger holes in it to let more of the solids through into the final product.
Please see these archives of past articles about doburoku and nigorizake for more information:
Doburoku Archive
Nigorizake Archive
What Does the Word Nama Indicate?
Whether it has been pasteurized or not. The word nama means that it hasn't.
Freshly fermented sake is very unstable because there are residual yeast and koji enzymes that at the right temperature will reactivate, restarting the starch to sugar and sugar to alcohol processes that then alter the structure and flavor characteristics of the sake. This instability ultimately gives the sake an inherently short shelf life and creates the need for refrigeration. The only way to stabilize sake and make it sake suitable for long-term storage is to kill all the enzymes, bacteria and microorganisms. One surefire way of doing this is to pasteurize the sake; heat it up to 60 degrees by immersing it in water or passing it through heated tubes.
Please see this archive of past articles about pasteurization and namazake for more information: Namazake Archive
We hope that this short FAQ has helped remove some of the mystery around various aspects of sake that might have had you scratching your head. Why not come and try out this newfound knowledge the next time you visit Japan. There is no better place to do this than KURAND in Tokyo, where you can taste over 100 different types of sake, carefully selected from boutique breweries all over Japan, with no time limits, all for one flat fee. We look forward to welcoming you soon.
The Thoroughbred of Sake Rice: Koshi-tanrei
Posted on February 11, 2019 by kurand
Greetings Sake Lovers, and welcome to another KURAND Magazine article that introduces you to the world of sake.
In this article, we look at another variety of rice used to brew sake, discovered very recently in 2004, the thoroughbred, Koshi-tanrei.
Rice for Brewing
Rice is an essential ingredient in brewing sake. Just as grapes are an essential ingredient in making wine. And yet, unlike with wine, very few brewers name their sake after the rice. Some even avoid listing the variety on the label at all. That's perhaps because, unlike the grapes in winemaking, the rice has a comparatively smaller effect on the end flavor and style. In fact, it is the brewer and their craft that traditionally, has the biggest influence in sake brewing.
Be that as it may, there are bound to be people who want to know what type of rice their sake is made from.
Although ordinary eating rice can be used to make sake, this is not desirable because it contains too much protein, which while great for eating, tends to create off-flavors in sake. It is more common to use a special type of rice cultivated specifically for brewing with less protein and a core which is almost completely starch called a shimpaku, visible with the naked eye as an opaque white dot in the center (or just off-center) of the grain. This rice is called sake rice. There is an even more superior type of sake rice that is perfectly suited for brewing. This is called shuzokotekimai.
Varieties of Shuzokotekimai
In previous articles, we looked at the top 3 varieties of shuzokotekimai: the 'king of sake rice', Yamada Nishiki; the Yokozuna of the East, Gohyakumangoku; and Miyama Nishiki; as well as the oldest and only pure breed of shuzokotekimai, Omachi. New varieties of shuzokotekimai are being developed all the time and while there have been many failures, there have also been plenty of successes. One of the more recent successes was developed in Niigata as a potential successor to both Yamada Nishiki and Gohyakumangoku and its name is Koshi-tanrei.
The Story Behind Koshi-tanrei?
The success of Koshi-tanrei is less of a surprise knowing who its parents are: none other than Yamada Nishiki and Gohyakumangoku.
The creators of Koshi-tanrei attest that the aim was never to create a rival to Yamada Nishiki. The prefecture already had its own extremely high-quality sake rice in Gohyakumangoku, which was discovered by the prefecture in 1938 and named in 1958. However, although Gohyakumangoku has been instrumental in engineering Niigata's signature clean-dry style that is arguably the rice that put the prefecture on the map, it is not without its flaws, namely, its tendency to crack when polished which prevents brewers from polishing it to the same sort of high levels as Yamada Nishiki.
This flaw generally makes it unsuitable for producing the really high-quality daiginjo—although that hasn't stopped many brewers challenging its limits—it does, however, produce excellent koji.
Yamada Nishiki is also not without its flaws. The grains are very big—they have to be to house that large shimpaku—which makes the ears of the rice top heavy which on long lanky stems are easily blown down by winds. This is a particular problem because the time it takes to achieve ripening often sees its growing season overlap with the typhoon season in Japan. This makes Yamada Nishiki notoriously difficult to cultivate.
To compensate for these flaws, brewers were already mixing Yamada Nishiki and Gohyakumangoku together long before the discovery of Koshi-tanrei.
Koshi-tanrei was not an overnight success though. The joint project between the Niigata Prefecture Sake Research Institute, Niigata Prefecture Sake Brewer's Association, and Niigata Crop Research Centre took over 15 years. But In 2004, after much trial and error and many failures, all their patience and hard work were finally rewarded.
Why Call it Koshi-tanrei
The rice was christened Koshi-tanrei by the governor at the time, Ikuo Hirayama. Although his thought process behind the naming is unknown, the name was clearly inspired by the prefecture's famous eating rice Koshi Hikari. Koshi is the old name for a major province in Niigata and pops up a lot in the names of rivers, mountains, towns and sake brands in the prefecture. Tanrei is a Japanese word for Niigata's signature style. It literally translates to light (as in light body).
Above is a photo of unpolished Koshi-tanrei. The shimpaku (white core) is clearly visible.
A Sake Rice Thoroughbred
Koshi Tanrei is a thoroughbred that has inherited the best of both Yamada Nishiki and Gohyakumangoku and none of their flaws.
It is able to withstand polishing beyond 40% and has good water solubility which means it becomes the correct consistency when steamed, making it perfect for koji, and breaks up in the fermentation at precisely the rate required to impart just the right amount of flavor. Additionally, it has lower protein than its parents giving the final sake a softer more rounded quality.
There had always been a demographic of people that preferred richer sake, that Niigata's overly light, clean style had been unable to tap into. But having inherited both its parents' traits, Koshi Tanrei produces a hybrid between rich and light sake that finally matched their preference. And when fermented at lower temperatures, it produces Yamada Nishiki's trademark mellow bouquet of tropical fruit and flowers, albeit in a much more restrained style—like its other parent Gohyakumangoku.
Back before the discovery of Koshi Tanrei, Niigata sake made with anything other than Yamada Nishiki had struggled to make an impact at the Zenkoku Shinshu Kanpyokai (National New Sake Championships). Niigata did not provide the right climate (warm) for growing Yamada Nishiki which meant that brewers had to purchase from outside the prefecture.
The prefecture was winning awards with Yamada Nishiki purchased from other prefectures, but Niigata, often referred to as the Bordeaux of Japan, had not built its reputation off other prefecture's rice and wanted to win awards for sake where everything from the raw ingredients (water, rice, and yeast) to the people and skills came from Niigata to celebrate its rich terroir. And to do this they needed to create rice on par with Yamada Nishiki. This was the real motivation behind the development of Koshi Tanrei.
In the year it made its debut into the market, in 2007, 15 breweries from Niigata prefecture submitted sake made with Koshi-tanrei into the competition. Eight brewers took home a prize; five scooped gold.
The number of breweries in Niigata using Koshi-tanrei has risen sharply since.
Many breweries create a version of the same sake using Koshi-tanrei, Yamada Nishiki, and Gohyakumangoku so that you can taste the difference for yourself.
At KURAND SAKE MARKET, we showcase sake from all over Japan produced with different varietals of rice. While we can't promise you will find Koshi-tanrei, there are plenty of other varieties to try. Why not make a visit to KURAND part of your next trip to Japan. We look forward to welcoming you soon!
A Quick Sip from the Corner: Origins & Meaning of Kaku-Uchi
Posted on February 5, 2019 by kurand
Kaku-uchi is still one of those words you will rarely hear outside Japan. The term has been around for a long time, but in Japan, this concept is evolving faster than a pokemon with a candy hangover. Recent interesting evolutions include Neo-kaku-uchi and Spanish Kaku-uchi. Still unfamiliar what kakuuchi is all about but want to know more? Allow KURAND to be your guide.
What is Kaku-uchi?
Kaku-uchi is a basically a corner or space in a liquor store where you can taste their sake, often after hours, and it is generally an all-standing affair, but some places do provide seating, often in the form of overturned sake crates.
The Etymology
Kaku-uchi is made up of the Japanese words for corner (kaku) and to tap (uchi).
It will probably surprise even native Japanese people to learn that this term is more likely to have originated from its literal interpretation as slang for the action of drinking from a wooden box called a masu as it is common to drink from one of the corners. Kaku-uchi may refer to the way the mouth touches the corner.
So How Did Kakuuchi Start?
So, why did liquor stores adopt the word kaku-uchi?
The tradition can be traced back to Japan's industrial revolution and is thought to have started in Kyushu before spreading north. Back then a pay and weigh system using the masu was very popular. However, for some customers the aroma and sight of delicious sake simply couldn't wait until they got home, and so, to keep them from salivating any longer, the stores began a system where the sake could be enjoyed on the premises. And of course because people were generally drinking from the corner of masu, the kaku-uchi term naturally caught on, or at least that's the popular theory.
However, there are numerous counter theories.
Kakuuchi by Any Other Name
For example, in some parts of Japan, they do not call drinking sake in the store kaku-uchi.
In Kansai, for example, it is called tachinomi and in Tohoku, it is more often than not called mokkiri.
Kaku-uchi is a great way to discover sake. At some stores you drink the sake you purchased, while others put on a special tasting menu and may even include little nibbles or finger food in the form of regional sake pairing delicacies called chinmi, or in the winter, some places go the whole hog and cook up warm comfort food for you to indulge in like oden, butakakuni or sukiyaki.
While it is not exactly kaku-uchi, in a way, the all-you-can-taste concept that KURAND operates is loosely inspired by it. KURAND is not a retail store so it does not sell any sake on the premises, but we have begun selling online via our parent company. We hope to make this service available in English in the future. For now, why not pop into KURAND the next time you are in Tokyo, and experience our version of Kaku-uchi for yourself, and don't worry, we provide seating.
One Final Calculation for Good Koji: Dekoji
Following our recent Closeup of Production series, over the last few articles, we will be zooming into the various steps of the process and offering even more insight into how they are carried out. In this series, we look at koji making/seigiku. This is the last article in the series on koji making. We will take a closer look at the final stage called dekoji.
As a supplement to the recent Closeup of Production series, over the next few articles, we will be zooming into the various steps of the process and offering even more insight into how they are carried out. In this series, we look at koji making/seigiku. This is the last article in the series on koji making. We will take a closer look at the final stage called dekoji.
Koji = steamed rice with mold growing on it
Koji mold = the mold used to make koji
Seigiku = process of making koji
Haze = pronounced ha-ze describes the mold growth
Haze-guai = the state of haze
Kirikaeshi = breaking up, the second stage in koji making
Koji-muro = koji room
Koji-kin = Japanese word for koji mold
Shimpaku = starch filled core in the center of rice grain
Mori = mounding
What is dekoji?
After shimai-shigoto, when the koji-mai reaches the appropriate temperature, it is taken out of the koji-muro to cool and dry. This process is called dekoji. The final judgement of when to take the koji out is normally made by the kojiya or toji, because it is an extremely important one and requires experience and skill. The timing of dekoji varies depending on whether the koji is intended for the moromi (fermentation mash) or shubo (fermentation starter). Generally, a koji with more mold growth is preferred for the shubo because the yeast needs nutrients (a fast breakdown of starch) to grow healthily.
The actual purpose of dekoji (literally, taking koji out) is to completely halt the activity of the koji mold by lowering the temperature of the steamed rice and letting the moisture evaporate. Heating the koji up would also halt its activity but it would also kill it releasing unwanted aromas and flavours into the final product and rendering it useless. If it cools down while still moist, it provides the perfect breeding ground for bacteria that can disrupt the delicate balance of acidity resulting in a lower quality koji—and poor quality koji is the recipe for poor quality sake. The brewer prevents moisture from forming before the temperature drops by cooling and drying simultaneously. It is a task which requires focus and attention until the very end.
For the traditionally made futa-koji and the box-koji the koji-mai is transferred into larger wooden boxes or the big tables called toko and wrapped in cloth to help ventilate it, before being carried from the koji-muro to a space called the karashiba where the koji is left to cool. In some breweries with smaller koji-muro, this task is incredibly labor intensive because the tables or toko have to be continually switched around. Most breweries have their tables on casters but even so the tables are quite heavy and pushing them in and out of the koji-muro switching from a tropical climate to a freezing cold one is exhausting work. Koji that is dried enough during dekoji at the karashiba is used for making shubo and moromi.
That about sums up the whole process from tokomomi to dekoji. This is the whole process of seikiku. Defining characteristics of this process is that the water level and temperature of the rice must be managed very carefully and focused / precision are required until the very end.
The devotion and skill of the craftsmen is the recipe for delicious sake.
Knowing about sake undoubtedly makes the sake taste better. Understanding how sake is made can lead to new discoveries when you taste it! And there is no better place to do that than KURAND in Tokyo. We have branches all over Tokyo and for just one flat fee, you can taste as little or as much as you want, pairing with food, with no time limits. We look forward to welcoming you soon.
The Veteran Sake Yeast Still in Service: Kyokai No.6
Welcome to another article introducing little nuggets of sake knowledge. The rice is undoubtedly one of the more talked about ingredients in sake making, it is after all the main ingredient. But one other important ingredient that doesn't get as much attention is the yeast. Which is a bit of an injustice considering that alcohol fermentation is not even possible without it.
Nowadays, brewers have a number of proprietary yeast to choose from.
In this series, if articles about the various proprietary yeasts, we have already looked at: the current industry standard No.7 and the aroma powerhouse that is No.9. But back before either of these existed, brewers were using a different yeast. It is the veteran of Kyokai yeast but it is a long way from retirement, in this article, we take a closer look at Kyokai No.6.
See this past article for an explanation about Kyokai Kobo.
Kobo is the Japanese word for yeast, but we may use kobo and yeast interchangeably.
What is Kyokai No.6?
Sake was originally brewed with native to the kura (breweries). However, during the Meiji period, in order to increase sake production and stabilize the quality of sake, brewers and research organizations began to isolate strains and rebreed them.
No.6 was the first real revolutionary success. All the earlier discoveries (No.1-5) lacked consistency and didn't really add anything flavor or aroma wise into the sake; they were also too high in acidity for a lot of brewers. No.6 was the breakthrough discovery. Following many hints to its discovery, in 1930, it was successfully extracted from the fermentation at Aramasa-shuzou. It only took 5 years for it to establish its rightful place in the line of Kyokai Kobo.
Since production of all its predecessors was stopped during the war, No.6 is the oldest kobo still in operation today.
Cold brewing is where No.6 really excels. Hence why it was discovered in Akita prefecture where the winter temperature regularly dips below zero. Many yeasts lose their momentum in extreme cold—but not No.6.
Many of the more recent Kyokai Kobo that have driven various evolutions in brewing in the last 50 or so years are basically mutations of No.6, so to say that sake brewing owes a debt to its discovery is no exaggeration.
About the Brewery Behind the Discovery
Aramasa-shuzou was founded in 1852 and is located in Akita prefecture.
Even before the discovery, the 5th generation owner, Uhee Sato (5th generation) had established a name for himself in the industry by gaining top marks during his time at Technical College in Tokyo. He was a real brewing pioneer. Looking beyond his discovery of yeast no.6, many say he did for the East of Japan what Masataka Taketsuru of Nikka Whiskey did for the west.
The spark of inventive genius did not end with his generation. It was inherited and blossomed in the following generations, in particular, the current CEO Yusuke Sato (8th generation) the brains behind the use of white koji in brewing and many other influential developments. Ever since 2009, Aramasa brews only with Kyokai Kobo No.6.
Behind-the-scenes Story of the Development of Kyokai-6 (Aramasa-kobo)
In 1930, a national tax department engineer, Fujio Oana succeeded in isolating the elusive yeast from a tank at Aramasa. The existence of this yeast was for many further proof, if ever it was needed, that Aramasa-shuzou was technically leagues ahead of other breweries.
The brewery was a regular medal taker on the competition circuit, taking 3rd place at the Zenkoku Shinshu Kanpyokai (National New Sake Championships) in 1927 and 1928 consecutively. At that time, for a brewery in Tohoku to achieve such a high grade was rare so this alerted the national tax department to the possibility that the brewery could be home to some very interesting yeast strains.
No sooner had the yeast begun distribution, orders for Kyokai-1 through 5 and Kyokai-12 simply stopped coming in.
In the period from 1940 to 1945 (which includes the year that No.7 was isolated), No.6 was the only yeast being distributed. This was, of course, the time of the second world war. It was a period when brewing became a matter of life or death for the company so ingredients could not be wasted. The demand for consistent brewing (less failed batches) grew and it was during this time that brewing began to shift from ambient to proprietary yeast.
Characteristics of sake made from Kyokai-6 (Aramasa-kobo)
The impressive brewing power of No.6 produces higher alcohol during the fermentation and because the yeast is able to survive these higher levels, the fermentation is longer with fewer sugars left, which leads to drier sake. It isn't particularly famous for its aromas like No.7 and No.9 but still produces fruity notes reminiscent of banana, but not quite banana. There is a lovely of flavor that some of the other yeast lack which makes it very suitable for kimoto brewing. (see this article).
When drinking sake, paying attention to the yeast used may bring you new discoveries. The world of sake is still full of surprises! And there is no better place to start your journey of discovery than KURAND in Tokyo, a sake tasting emporium where you can taste your way through over 100 different types of sake, with no time limits, all for one flat fee. We look forward to welcoming you soon.
Lifting the Lid on Taruzake
Exploring the Various Styles of Aged Sake
The 3 Types of Fermentation: Where Does Sake Fit In?
10 Sake Vessels You Should Add to your Collection
A Sneakpeek at the Variety of Sake Vessels In Japan
IKEBUKURO	SHINJUKU	SHIBUYA	UENO	SHIMBASHI	YOKOHAMA
Copyright © Liquor-innovation, Inc. All Rights Reserved.


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Google is moving quickly to establish a foothold in your home: After acquiring Nest Labs and its smart thermostat and smoke detector, Google is now acquiring Dropcam a startup that makes cloud-based security cameras for your home for $555 million in cash. Dropcam has never announced its sales figures, but its cameras have routinely been top-sellers on Amazon since their launch in 2012. The question now, of course, is whether people will be comfortable giving Google a potential pervasive peephole into their homes, rather than a small, innocuous startup taking a gander.
Dropcam sells two cameras the Dropcam for $150 and Dropcam Pro for $200 that both constantly upload a video feed to the cloud. For $100 per year, Dropcam stores the last seven days of footage in the cloud for you to peruse at any time; for $300 per year, the last 30 days are stored. The playback is through a rather neat web interface, so you can check the footage from almost any device. You can also watch live. As you can see on the Dropcam demo website, these cameras capture at high resolution and 30 fps; this isn't some grainy, time-lapse thing.
In any case, Dropcam makes perfect sense as an acquisition for Nest/Google. They're highly rated in terms of usability, and they do one thing very well. They're the classic example of high technology being used to simplify an area that no one ever really thought to simplify but now that it's been done, everyone rather likes the idea of a high-res security camera or Nest thermostat that you can log into at any time from your smartphone, or a Protect smoke detector that you can turn off by waving. Dropcam also just announced a new product called "Tabs" that stick to doors and windows, and then alert you if someone opens them. If the promo video is anything to go by, they're pretty slick.
Anyway, back to the case in point: Just imagine what Google could do with a real-time, high-res video feed of your home. Where the Nest thermostat might give Google some behavioral data how warm/cold you like the house, your comings and goings it pales in comparison to Dropcam. With Dropcam, Google would know exactly what you're up to at any given time. If you're preparing dinner, Google Now might automatically prompt you with "tips on how to make the perfect souffle." If you've just brought a newborn baby back from the hospital, you might suddenly find lots of Google ads for diapers and strollers. If it hears you shouting at your game console, it might tailor your search results to show some different, less-antagonizing games.
As we've covered in previous stories (Welcome to Googlestan, The Facebook oracle, Is this a search company?), we are definitely moving towards a world where just a handful of large companies store and process huge amounts of our personal data. Depending on your point of view, this is either terrifying (what if someone misuses that data? or hacks into the database?) or you embrace it wholeheartedly and allow the power of pervasive technology and big data to totally reshape your life (hopefully for the better). We are beginning to see how the ubiquity of smartphones can change the very fabric of society how we live, how we work, how we eat, how we socialize and I assure you, with Google and Facebook and other big players desperately trying to scoop up as much behavioral data as possible, this is a trend that has legs.


So, Krista has been watching The Swan Princess: Princess Tomorrow, Pirate Today religiously since the time the DVD arrived in the mail. I can't blame her though since I have been hooked as well with Princess Alise and have been watching it with my daughter ever since!
If you are a fan of Swan Princess movies, you may want to check this one out too. My daughter loved it would be an understatement. She keeps watching it to the point that everyone at home is quite familiar with what Princess Alise is up to in this all new adventure.
Its funny how Princess Alise tries to follow the Queen's orders and become an unwilling participant in getting trained to become a proper princess.
Take this fun quiz below to find out if you are a princess or a pirate person. Are you fit for a storybook fairy tale or a swashbuckling high seas adventure?
Take the quiz to find out and unlock a GIF!
2. Post your results in the comment section.
3. Also, tell me in comments if you have a favorite classic Swan Princess movie?


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Copyright @ 2011. All Rights Reserved. Marvel Infra.


I don't know about your neck of the woods, but here in the Midwest it's finally spring. And not a moment too soon.
For engine collectors, winter is a double-edged sword. On the one hand, it sure is nice to have the time to sit back and ponder last year's purchases, giving considered thought to just how much work it's going to take to get that tired IHC M going again.
On the flip side, there's not much opportunity during the off-season to share our finds with other collectors, so most of us are about to burst when show season finally swings back around.
Especially when we have a "new" engine sitting in the wings just waiting to be seen.
But since most of us experience about a four-month lag between show seasons, there's plenty of time to get to work making new-found engines run. That "new" Economy might need a simple refurshibment or a total restoration, but four months is about right to get the job done.
Fortunately, however, a lot of those engine projects do get finished, and when the new season finally starts rolling around, a new batch of engines start working their way to the shows. It just makes the new season that much more exciting for the rest of us.
Gas Engine Magazine, 1503 S.W. 42nd St.


text:
According to The Place Names of Middlesex by JEB Gover, the earliest known reference to Palmeresfeld on the west side of present day Green Lanes between Fox Lane and St John's Church
Records indicate that Stephen Le Claper owned lands in the area – a possible derivation of the name Clappers Green.
A family called Fox are living at the Southgate end of what becomes Fox Lane. The name Palmer is also mentioned in deeds from the 14th-16th centuries.
Earliest recorded reference to The Cock Inn, an ancient establishment on the corner of Green Lanes and Bowes Road s
John Broomfield sells land in the area to Geofrey Walkaden
The first Broomfield House built, possibly as a hunting lodge for James 1 while Theobalds was being prepared
The earliest known mention of Palmers Grene, according to Alan Dumayne
Contender for the throne Lady Arabella Stuart (1575-1615) is rumoured to have rested at the Cock Inn after escaping from the Tower of London, disguised as a man (she was later recaptured at sea and returned to the Tower, where she died).
Weld Chapel built in Southgate. The weathervane eventually finds its way to a forge on the North Circular Road. The forge building,and the weathervane, are still there. (The chapel was demolished to make way for Christ Church Southgate)
Winchmore Hill born Elizabeth Sawyer is executed in 1621 after allegedly cursing a neighbour who dies soon after. The events are commemorated in the play The Witch of Edmonton.
Murals painted at Broomfield House by Gerrard Lanscroon
The two cottages which are later to become the Woodman Pub are built
Walker Gray, a Quaker brewer from Tottenham, builds Southgate Grove, later to become known as Grovelands House. The house was designed by John Nash and the gardens by Humphrey Repton, who is also believed to have chosen the location.
Population recorded as 2000 in the 1811 census
Powys family, who were probably already living in the area, buy Broomfield House
Death of Walker Gray. Southgate Grove and extensive surrounding lands amounting to 250 acres inherited by his nephew John Donnithorne Taylor. Taylor purchases as much additional land as possible over the next 50 years, keen to preserve the rural character of the lands surrounding his home.
The Great Northern Railway obtains permission to build a new line to run from Wood Green to Hertford.
John Flaxman accidentally shot at the Dog and Duck by his landlord John Dawes
Railway extended through open countryside from Wood Green (Alexandra Palace) to Palmers Green. The first trains run through Palmers Green and Southgate Station on 1 April. There were 16 services a day into the centre of London.
Sir Ralph Littler, an eminent barrister, becomes tenant at Broomfield House, remaining there until 1901 when the Powys's give him notice and put the house and grounds on the market.
Population recorded in the census as 8289 in 1694 houses
Palmers Green, Winchmore Hill and Southgate become administratively separate from Edmonton, following a campaign led by Sir Ralph Littler
Death of John Donnithorne Taylor, who by this time holds 600 acres in the area. The estate passes to his son Major Robert Kirkpatrick Taylor
Southgate Town Hall completed. The building was designed by Arthur Rowland Barker, under instruction to make the building look like a private house. "A town hall in a turnip field' said one local wag, commenting in the still largely rural nature of Palmers Green (happy now?)
Southgate officially becomes an urban district following the Local Government Act of 1894
The first Skinners almshouses built at the junction of Fox Lane and Green Lanes
Dog and Duck pub rebuilt
Dog and Duck Lane officially renamed Bourne Hill. Some residents are in the habit of calling it 'The Bone'
Following the death of Major Robert Kirkpatrick Taylor, the Taylor estate is put up for sale in 13 lots
Purchase of Broomfield House and 54 acres of ground by Southgate District Council
Broomfield Park opens to the public
Last record of animals being held in the Pound – a pig, and later in the year, 9 horses who were released unlawfully by their owners
Fox Inn rebuilt
Foundation stone of Palmers Green Baptist Church is laid
Palmers Green High School is opened at 1 Osbourne Road by Miss Hum. Stevie Smith and Flora Robson are early pupils
Southgate County School founded in temporary premises at Broomfield House
Trams introduced along Green Lanes, terminating in Winchmore Hill
Hazelwood School built. It opened its doors in November 1908, with 379 pupils. The first headmistress was Mrs Goulden, whose husband was Herbert Goulden, brother of Mrs Pankhurst. Goulden spoke at the meeting in support of the suffregettes which turned into a riot in 1914. See elsewhere on the site for the full story.
Clappers Green Farm sold; a plot is bought by Middlesex County Council for the new Southgate County School
Congregational Church Hall in Fox Lane completed
A sister school to the Winchmore Hill Collegiate is set up in Amberley Hall, Fox Lane, run by Mrs Tremblett Wood.
The rib, thighbone and tooth of a woolly mammoth is found with other parts of a skeleton in Hedge Lane.
A mesolithic flint axe head is found in Ulleswater Road.
Southgate County School opens in Fox Lane in September
64 acres of the Grovelands Estate which had not been sold in 1902 is bought by Southgate Urban District Council for a public park
Sale of the Lodge estate (this had been included in the sale of 1902 but not reached the asking price)
Swimming banned in the lakes at Broomfield Park, due to fears of risk to swimmers from pollution.
218 coins are found in Amberley Road, dating from the time of Henry III and Alexander II of Scotland.
Pilot Jack de Manio crashes his Bleriot plane on the roof of 75 Derwent Road
Queens cinema opens in November 1912
Tram network extended to Enfield
Foundation stones are laid for the Congregational Church in Burford Gardens (later the United Reformed Church) and St Monica's Green Lanes
Part of the Grovelands Estate purchased by Southgate District Council for a new public park
Britain declares war on Germany following Germany's invasion of Belgium
A Suffragette meeting is held at the Triangle, to local indignation. The principal speaker is Mr Goulden (the husband of Mrs Laura Goulden, the first headmistress of Hazelwood School), a brother of Mrs Pankhurst. Mr Goulden is rescued from angry residents by the police, and taken home to Radcliffe Road, where protestors proceed to pelt his house with eggs.
Extensive alterations to the Town Hall, including the addition of a clock tower
3 September – a wood-framed Shutte Lanz SL11 airship is brought down over Cuffley, just behind The Plough by 2nd Lt William Leefe Robinson, who is awarded the Victoria Cross.
A second airship, this time a Zeppelin L31 crashes on 1 October in Potters Bar, having first been hit as it flew over the City of London by pilot W J Tempest, who is awarded the DSO.
End of the First World War
The Palmadium cinema opens its doors for the first time on Christmas Eve
Broomfield Museum opens in Broomfield Park
Arrival of 'the talkies' in UK cinemas
Palmers Green's population reaches 55570 in 14,750 houses
Piccadilly Line extends to Southgate
Southgate becomes a municipal borough, entitling it to a mayor and aldermen and councillors, who met in the council chambers
Intimate Theatre is opened by John Clements (later Sir John Clements) in St Monica's Church Hall
Trams replaced by trolley busses
Tatum Park is opened
Germany invades Poland; Second World War begins
Library opens behind the Town Hall on 6 April
At 8.45 on 5 March a bomb explodes in Tottenhall Road, and a second bomb hits the Princes Dance Hall on Green Lanes. 127 people are inside and several are injured but there are only two fatalities. However, a further 41 are killed on a passing bus caught in the blast. 14 shops are destroyed and a further 17 have to be demolished.
There is outcry on the discovery that meat roll served at local Britsh Restaurants (run by the council) has been adulterated with horse meat and that the council's catering officer is in possession of unfeasibly large supplies of custard powder, probably intended for the black market. Police swarm the Town Hall at Palmers Green and there are calls for the council to resign. They dont, but the catering officer is successfully prosecuted
On 26 October 53 people are injured when a V2 rocket falls in front of a train standing at the platform at Palmers Green. The crater left by the explosion is 60 feet wide and 30 feet deep. Trains are running again after two days.
Second World War ends.
The Palmadium cinema closes
Following the Local Government Act of 1963 Palmers Green becomes part of the London Borough of Enfield
January – Skinners almshouses destroyed by fire
Queens Cinema closes
Railway electrified
An electrical fault starts a fire on the ground floor of Broomfield House, destroying the roof and further water damage following the collapse of the roof.
The buildings and grounds of Southgate County School are converted into flats and 35 houses. The westerly end of the public footpath through the old Clappers Green Farm is blocked.
Two further fires at Broomfield House
Grouts the drapers closes its doors for the last time.
The first Palmers Green Festival is held. Talkies Community Cinema is launched. Palmers Green Jewel in the North limps into life.
13 replies on "Timeline"
John W Huntsays:
I have a lovely fusée clock, the face of which reads "F. R. Taylor Palmers Green". Bought it at Chelsea Antiques Market 42 years ago, still runs wonderfully well. Heavier brass in works may indicate a late 1800's provenance. Wonder if anyone knows if this came from a shop or estate office in P.G. in that period. Related to original Taylor family? John
Jean Browningsays:
Hi! I lived in P.G. From when I was 2 in 1937 until I married in 1954 then again 1963 to 68. Have so much knowledge of the area I wouldn't know where to start.
Martin Follysays:
This is a great site – well done and keep up the good work. A couple of thoughts about the timeline: while the establishment of the other churches is noted, I miss any reference to St John's. Given the interest at the moment in the First World War and remembrance, perhaps also worth noting the dates of the establishment of the war memorial in front on St John's and the Garden of Remembrance in Broomfield Park. Finally, when the school in Fox Lane closed and was sold for housing, it was not Southgate County any more. That school had moved to its new site in Cockfosters in the 1960s – for its last 20 years the Fox Lane School was part of Minchenden School.
Suzanne Beardsays:
Thanks Martin and quite right too, will sort that. If there is anything you ever want to write about for the site, I would love to print it by the way. Sounds like you have loads of local knowledge. All best Sue
Hello Margaret Chase, I may have a photo I took of the houses in the late 50's i'll do my best to send it.
Margaret Chasesays:
Hello Suzanne: I am researching the Skinners Almshouses and came across reference to them on your great website. I was wondering if you might have any additional information on the almshouses, can recommend any other websites. Thanks very much.
Patricia Bentleysays:
Having recently discovered that my great great grandfather's widow Phoebe was a resident of the Skinners Almhouses in the 1911Census I would love to know [a] what criteria would she need to qualify for residence at the Almhouses other than being a widow and [b] whether you have any photographs taken of the Almhouses that I might include in biographical background notes? As I am a pensioner and living in Scotland I am unable to my research in person anything you can do to help would be appreciated.
Hi Patricia, sorry to be so slow to reply. I will email you with some ideas. All best Sue Beard
Patricia Bentley, re Skinners Alms Houses: I may have a photograph I took in the late 50's of the Skinners Alms Houses, I'll do my very best to find it, copy & send it .
Regards David .
Jonathan Hehirsays:
Just moved to Palmers Green. Great to find readily available and interesting facts. Cheers Jonathan
Hughsays:
Did you know that Walker Gray was the brother of Edward Gray who built Harringay House. The Taylor family you mention were another Quaker family, part of the Taylor Walker brewing dynasty. If you're interested I have a Gray family tree – not complete but quite far advanced. Here are the Edward Gray posts in our history group – http://www.harringayonline.com/group/historyofharringay/forum/topic/search?groupId=844301%3AGroup%3A10&q=gray
We also have a fifties video of your neck of the woods which you may already have elsewhere on your site – http://www.harringayonline.com/video/southgate-in-colour-in-1951.
You may also be interested in another approach to historical timelines. http://www.harringayonline.com/page/a-harringay-timeline (embedded at eth bottom of the page). The concept has now been used to create a bridge banner for Harringay bridge – http://www.harringayonline.com/forum/topics/update-on-the-harringay-bridge-banner
James Birtwistlesays:
The website is a very good idea! Seems not work very well if the www address is typed into the address box in Internet Explorer. I had to get to it via Google search.
I live at 75 Derwent Road and it was 75 not 73 that the small plane crashed on in 1912.
I have a photo if you'd like.
James Birtwistle
Sue from PGsays:
Hi James
I will correct that now, thank you very much. There arent many people who can say that they have had a plane crash into their house and the pilot smoke a cigarette while waiting to be rescued!!! I would love a photo to put up onto the site, thank you! And really glad you liked the site so far. Contributions always very very very welcome if there is something you fancy writing too….
palmersgreenn13.com


text:
Fabrice N'Sakala est un footballeur international congolais né le  au Blanc-Mesnil. Il évolue au poste d'arrière gauche ou de milieu de terrain.

Biographie

Carrière en club
Arrivé au centre de formation de l'ESTAC à l'âge de 14 ans, en 2004, en provenance du club de l'AS Bondy, Fabrice dispute son premier match avec l'équipe première troyenne le 9 septembre 2008 lors du deuxième tour de Coupe de la Ligue face au SCO Angers.
Formé initialement au poste de milieu offensif gauche, il se voit replacer arrière gauche par son nouvel entraineur Jean-Marc Furlan.

Le 20 août 2013, le club belge du RSC Anderlecht annonce s'être attaché les services de Fabrice N'Sakala pour trois saisons.

Carrière internationale
Après quelques apparitions avec l'équipe de France des moins de 17 ans, il est sélectionné par Erick Mombaerts en équipe de France espoirs le 25 août 2011, pour un match éliminatoire à l'Euro 2013 prévu le 2 septembre contre la Lettonie. Fabrice ne prendra pas part à ce match mais il connaîtra sa première sélection en espoirs le 6 septembre 2011 en match amical face au Portugal (entrée en jeu à la ).

Né en France, N'Sakala opte pour la nationalité congolaise au milieu des années 2010 dans le but de porter le maillot des Léopards. Il renonce de ce fait à la nationalité française car selon l'article 10 de la Constitution de la République démocratique du Congo, « la nationalité congolaise est une et exclusive. Elle ne peut être détenue concurremment avec aucune autre »1.

Le 10 mars 2015, Florent Ibenge, entraîneur de l'équipe nationale de la République démocratique du Congo, le convoque donc pour la première fois afin de rejoindre et de jouer en match amical contre l'Irak à Dubaï.

Le 12 août 2020 il signe un contrat de deux ans au Beşiktaş JK.

Palmarès

En club

 RSC Anderlecht
 Championnat de Belgique (2) :
 Champion : 2014 et 2017.
 Supercoupe de Belgique (1) :
 Vainqueur : 2014.

- Turquie : Champion avec Besiktas
- Vainqueur de coupe de Turquie avec Besiktas
- Finaliste de la coupe de Turquie avec Alanyaspor

Références

Liens externes

Footballeur international congolais (RDC)
Joueur de l'ES Troyes AC
Joueur du Royal Sporting Club Anderlecht
Joueur de l'Alanyaspor
Joueur du Beşiktaş JK
Naissance en juillet 1990
Naissance au Blanc-Mesnil

redpajama_set_name: RedPajamaWikipedia


William Watson (fn. 1) B.D. 1541–1556.
Apptd. by king in foundation charter 12 May 1541 (L. & P. xvi no. 878 (25, 33); DCM/B/BA/1 f. 2). D. by 12 Oct. 1556 (Reg. Tunstall & Pilkington no. 318).
Coll. 12 Oct. 1556 (Reg. Tunstall & Pilkington no. 318). Instal. 16 Oct. (DCM/ B/BA/2 f. 23v). Canon of 11th preb. 1558.
Coll. 13 Sept. 1558 (Reg. Tunstall & Pilkington no. 348). Refused to subscribe to royal supremacy and the Articles; preb. sequestrated 25 Sept. 1559 (Royal Visitation of 1559 pp. 26, 109). However, retained preb.; said 3 July 1589 to have res. (P.R.O., C 66/1329), but continued to occ. regularly in cath. treasurer's rolls up to year ending 28 Sept. 1595 (DCM/L/BA 1594–5). D. by 2 Apr. 1596 (DCM/ B/BA/5 f. 469).
Pres. by queen 3 July 1589 on alleged res. of George Cliffe (P.R.O., C 66/1329). Further pres. n.d. Feb. 1594 (ibid, SO ⅓ f. 450, ex inf. Mr. Brett Usher). Instit. 2 Apr. 1596 (P.R.O., E 331 DURHAM/7). Instal. 8 Apr. (DCM/B/BA/5 f. 469r– v). Res. 5 Oct. 1620 (DDR/EA/ACT/1/4 p. 35).
Coll. 6 Oct. 1620 (DDR/EA/ACT/1/4 p. 36). Instal. 7 Oct. (DCM/B/BA/9 f. 806v). D. by 21 Jan. 1660 (burial, Durham cath.) (Reg. Durham Cath. p. 94).
Pres. by king sede vacante 19 July 1660 (P.R.O., C 66/2918; DCM/Misc. Ch. 2480). Instal. 2 Nov. (DCM/C/A/1 f. 3). Request by king 22 March 1666 that he receive full income from his preb. while absent in London and Carlisle (Cal. S.P. Dom. 1665–6 p. 312). Bp. of Bristol 1672, but held this preb. in commendam (Cal. S.P. Dom. 1671–2 p. 7); trans. to Chichester 1679, and continued to hold it (Cal. S.P. Dom. 1679–80 p. 9). D. 6 July 1685 (Wood's Life and Times III 152).
Coll. 13 July 1685; instal. 18 July (DCM/C/A/1 f. 69r–v). D. 10 Nov. 1722 (m.i., Sedgefield) (Hutchinson, Hist. & Ant. Durham III 52).
Coll. 22 Nov. 1722; instal. 3 Dec. (DCM/C/A/2 pp. 53–4). Bp. of Derry 1735.
Coll. 14 July 1735; instal. 21 July (DCM/C/A/2 pp. 88–9). D. 28 Jan. 1738 at Aix (Gent. Mag. 1738, viii 52); buried Durham cath. 29 May (Reg. Durham Cath. p. 120).
Coll. 26 (sic) Jan. 1738; instal. 17 June (DCM/C/A/2 p. 92). Canon of 11th preb. 1756.
Coll. 3 Jan. 1757; instal. 8 Jan. (DCM/C/A/3 f. 2r–v). Canon of 11th preb. 1761.
Coll. 7 May 1761; instal. by proxy 11 May (DCM/C/A/3 ff. 14v–15v). D. 15 July 1767 (Six North Country Diaries p. 219).
Coll. 7 Aug. 1767; instal. 8 Aug. (DCM/C/A/3 f. 27r–v). Bp. of Carlisle 1769.
Pres. by king pubd. 28 Feb. 1769 (Lond. Gaz. no. 10917). Instit. 8 March (P.R.O., E 331 DURHAM/38). Instal. 17 March (DCM/C/A/3 f. 32). Bp. of Exeter 1778.
Pres. by king pubd. 31 Jan. 1778 (Lond. Gaz. no. 11844). Instit. 10 Feb.; instal. 26 Feb. (DCM/C/A/3 ff. 48–9). Bp. of Rochester 1802, but held this preb. in commendam; trans. to Ely 1808 and res. this.
Hon. Anchitel Grey M.A. 1809–1820.
Pres. by king pubd. 7 Jan. 1809 (Lond. Gaz. no. 16215). Instit. 25 Jan.; instal. 11 Feb. (DCM/C/A/4 pp. 86–7). Res. by 15 Nov. 1820 (ibid. pp. 116–17).
John Savile Ogle M.A. 1820–1853.
Coll. 15 Nov. 1820; instal. 18 Nov. (DCM/C/A/4 pp. 116–17). D. 1 Apr. 1853 (The Guardian, 13 Apr., p. 246).
As this was the fourth preb. to fall vacant after the passing of stat. 3 & 4 Vic. c. 113 s. 8, it was suspended in accordance with that Act.


text:
BUTCHER, JOHN G AND ELSON, R. E.
Sovereignty and the Sea How Indonesia Became an Archipelagic State
Singapore: NUS Press, 2017. Maps, black and white photographic illustrations, xxviii + 527pp, notes, bibliography, index, paperback. Until the mid-1950s nearly all of the sea between the far-flung islands of the Indonesian archipelago was open to ships of all nations, but in 1957, the Indonesian government declared that it had..... More
INGLESON, JOHN
Workers and Democracy. The Indonesian Labour Movement, 1949-1957.
Malaysia: Ridge Books, 2022. 363pp, bibliography, index, paperback. "A study of worker activism and labour unions in the eight years between the recognition of Indonesian sovereignty by the Netherlands at the end of 1949 and the nationalisation of Dutch assets in 1957, Workers and Democracy contributes to the ongoing re-evaluation..... More
LASAHIDO, TAHMIDY.
Suara dari Poso. Kerusuhan, Konflik, dan Resolusi.
Jakarta. Yappika. 2003. xi + 162pp, map, bibliography, appendices, paperback. Text in Indonesian. A book on the causes and resolution of the continuing conflict in Poso, Sulawesi. When referring to this item please quote stockid 74084. More
LIU, HONG.
China and the Shaping of Indonesia. 1949-1965.
Singapore. NUS Press. 2011. Black and white photographic illustrations, ix + 321 pages, index, bibliography, appendix. "The interactions and mutual perceptions of China and Indonesia were a significant element in Asia's postcolonial transformation, but as a result of prevailing emphasis on diplomatic and political relations within a Cold War and..... More
LONG, NICHOLAS J.
Being Malay in Indonesia. Histories, Hopes and Citizenship in the Riau Archipelago.
Singapore. NUS Press. 2013. Maps, black and white photographic illustrations, xii + 208pp, glossary, bibliography, index, paperback. "In 1999, the people of Indonesia's Riau Archipelago were angry. Resentful of decades of "internal colonialism" by Mainland Sumatra, and concerned that they lacked the education and skills to flourish in a globalised..... More
PADMODIWIRYO, SUHARIO 'KECIK'.
Revolution in the City of Heroes: A Memoir of the Battle that Sparked Indonesia's National Revolution.
Singapore. NUS Press. 2015. Translated by Frank Palmos. Map, xviii + 204pp, paperback. "Written by a 24-year-old Indonesian medical student turned military commander named Suhario Padmodiwiryo, or 'Hario Kecik', Revolution in the City of Heroes is an evocative first-hand account of a popular uprising. The book vividly portrays the chaotic..... More
REUTER, THOMAS (ED).
The Return to Constitutional Democracy in Indonesia.
Melbourne. Monash Asia Institute. 2010. v + 113 pages, bibliography, paperback. The sudden demise of the Suharto administration in 1998 ended 32 years of political oppression in Indonesia and initiated a period of significant political liberalisation, restructuring and reform. The media still frequently reminds us of the many difficulties that..... More


text:
Questa pagina raccoglie le informazioni riguardanti lAssociazione Calcio Brescia nelle competizioni ufficiali della stagione 1951-1952.

Stagione
Il dott. Alberto Cucchi lascia la presidenza al commendator Primo Cavellini che assume la carica di Commissario per circa sei mesi. Il 5 luglio 1951 viene nominato Commissario Antonio Vailati, un mese più tardi si forma il "Consiglio di Reggenza".

Viene confermato Luigi Bonizzoni alla guida tecnica delle rondinelle. Arriva a Brescia il centrocampista Ferruccio Valcareggi futuro CT azzurro.

In attacco viene ceduto Lorenzo Bettini alla Roma, sostituito da Valentino Bonaiti che realizzerà dodici reti nel torneo.

Ottimo il campionato del Brescia che lotta per il primato con la Roma appena retrocessa. Le rondinelle ottengono 13 risultati utili prima della sconfitta di Siracusa, si rifanno subito battendo la Roma (1-0) all'ombra del Cidneo, poi è un continuo rincorrersi con i giallorossi fino al termine del campionato.

Non bastano le tre vittorie consecutive nel finale per acciuffare il primato, il Brescia arriva secondo ad un punto solo dai romani che ritrovano subito la Serie A. Per regolamento la seconda del torneo cadetto deve affrontare la quart'ultima della massima serie che è la Triestina, per mantenere o conquistare la Serie A. A Valdagno, il 13 luglio 1952 va in scena lo spareggio vinto dai giuliani (1-0).

Rosa

Risultati

Serie B

Girone di andata

Girone di ritorno

Spareggio promozione

Statistiche

Statistiche di squadra

Statistiche dei giocatori
Nel computo delle presenze è stato incluso lo spareggio promozione.

Note

Bibliografia

1951-1952