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Sake Brewing Vocabulary (日本酒造り) — Japanese terms for traditional sake (nihonshu) brewing: ingredients, process steps, equipment, sake styles, and tasting. Covers core process vocab (kōji, moto, moromi, sandan-shikomi), pressing cuts (arabashiri, nakadori, seme), grades (junmai, ginjō, daiginjō), the koji-making lifecycle (toko → kiri-kaeshi → mori → dekōji), and pasteurization/aging terms.
Extended combinations for foreign sounds (ティ, ファ, ディ) and archaic characters. Builds on the base katakana collection.
Characters ***** in sound families (K-sounds, S-sounds, etc.) but ordered within each group to get you reading words sooner. A middle ground between standard order and fastest reading.
The same order used in most Japanese courses and textbooks. Characters grouped by sound family, with word reading practice at each stage.
Learn characters in the order that lets you read the most words, the soonest. The sequence is optimized for reading practice, not alphabetical order.
Characters ***** in sound families (K-sounds, S-sounds, etc.) but ordered within each group to get you reading words sooner. A middle ground between standard order and fastest reading.
The same order used in most Japanese courses and textbooks. Characters grouped by sound family, with word reading practice at each stage.
Learn characters in the order that lets you read the most words, the soonest. The sequence is optimized for reading practice, not alphabetical order.
List to help with learning the names of some places in Hokkaido
55 essential animals from the Japanese elementary education system. Covers livestock, zoo favorites, marine life, and insects.
