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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.
All 104 katakana characters in gojūon order with knowledge cards but no vocabulary. Covers 46 base characters, 25 dakuten/handakuten, and 33 yōon combinations.
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.
All 104 hiragana characters in gojūon order with knowledge cards but no vocabulary. Covers 46 base characters, 25 dakuten/handakuten, and 33 yōon combinations.
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.
