在信浓町原先的高中空地上的一座厂房，生产已经开始。一种甜，酸芳香，像是没有过滤的清酒的味道飘荡在空气中。
Production has just begun at the facility at a former high school field in Shinanomachi and a sweet, sour aroma, similar to that of unfiltered sake, wafts into the air.
该文从原料、发酵工艺、后处理、氨基酸含量及理化指标等方面比较了中国黄酒与日本清酒的差异。
The paper compared the Chinese rice wine and Japanese sake in material, technology of fermentation, post treatment, content of amino acids, physical and chemical indexes, and so on.
把酸橙汁、清酒、荔枝、蜜瓜放入搅拌1到2分钟至浆状。用中等大小的筛子过滤一下。
Place limeade, sake, lychee and honeydew in a food processor or blender and process or blend until pureed, about 1-2 minutes. Pour mixture through a medium strainer.
对清酒酵母高密度发酵生产S-腺苷-L-蛋氨酸（SAM）代谢过程中的相关氨基酸进行了考察。
The influences of twelve amino acids on S-adenosyl-L-methionine(SAM) production by Saccharomyces cerevisiae were investigated.
这是因为日本清酒中含有18种氨基酸和蛋白酶等多种营养成分，活化肌肤的同时还有保湿的功效。
Because the Japanese wine contains 18 kinds of amino acid and various nutrients, protease, activate skin and moisturizing effect.
这是因为日本清酒中含有18种氨基酸和蛋白酶等多种营养成分，活化肌肤的同时还有保湿的功效。
Because the Japanese wine contains 18 kinds of amino acid and various nutrients, protease, activate skin and moisturizing effect.
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