#Taima-dera

[kyotodreamtrips]

Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.

[colentinroger]

WORK IN-PROGRESS #1

Hiroshi Sugimoto

Anti-Gravitation Structure

This project by the Japanese photographer Hiroshi Sugimoto possesses many interesting concepts and ideas within itself. From the first look, the subject might not provoke any reactions, but when digging deeper, there is a whole concept that can apply to everything that surrounds us. This concept is the idea of support.           

The subject matter of this work is supporting pillars that help to hold a structure. In that case, this structure is the east pagoda of Taima-dera. These types of pillars use a special technique called masugumi. Hiroshi Sugimoto is fascinated by the idea that such pillars were able to support pagodas that were built more than 1300 years ago. The photo presents mainly horizontal and vertical lines, but there is also a sense of form. There is a lot of depth within these rectangular forms, which incrusts themselves into one another. This creates a certain unity between the components of the photography, which creates a pleasing look for the eyes. The photograph also shows in detail the texture of the wood that is used in this pillar, which helps to convey the history behind it.           

The theme of support inspired me to find things in our daily that support beings, structures, or objects. Many forms of support exist, and I plan to demonstrate that it is possible to conceptualize support in many ways possible. For that, I decided to look around and find even the most unmeaningful things and how they can support us. For example, a simple winter coat supports us in the cold by keeping us warm, or a floor supports the weight of people and furniture standing on it. Like these pillars that were used to support pagoda for thousands of years, I want to show how other subjects also support a human, or material being whether it is in a physical, or symbolic form.

[kayabuki]

Naka-no-bō, Yamato's Finest Garden in Katsuragi, Nara - Japan. by KyotoDreamTrips Via Flickr: The Kōgū-en Garden of Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.

[mia-japanese-korean]

Taima Mandala, Unknown Japanese, early 14th century, Minneapolis Institute of Art: Japanese and Korean Art

unsigned This mandala represents Amida Buddha's Western Paradise or Pure Land, where the souls of fervent believers are reborn to continue their quest for spiritual enlightenment free from the difficulties associated with life on earth. In the center, Amida sits beneath a jeweled canopy surrounded by a host of other deities and worshippers. His splendid palaces are in the background and the sky is filled with flying deities and heavenly musicians. Amida faces a pond where the souls of the deceased are reborn on lotus blossoms. According to tradition, the first Japanese mandala of Amida's paradise was painted in the eighth century and has been preserved in the collection of Taima-dera temple near Nara. As worship of Amida became increasingly popular in the twelfth and thirteenth centuries, numerous copies were produced. Accordingly, this painting and others like it are referred to as Taima Mandala. Size: 50 1/2 × 46 1/16 in. (128.27 × 117 cm) (image) 90 1/4 × 54 3/8 in. (229.24 × 138.11 cm) (mount, height with roller; width without roller) 56 3/4 in. (144.15 cm) (mount, width with roller) Medium: Ink, color, gold, and cut gold leaf (kirikane) on silk

https://collections.artsmia.org/art/3369/

[french-fruit-sake]

UMENOYADO SAKE BREWERY Co.,Ltd.

Adresse 27 Higashimuro, Katsuragi City, préfecture de Nara Date de création 1er mars 1893 Représentant Kayo Yoshida Histoire L'histoire d'Umenoyado commence avec la boutique du prédécesseur du président fondateur, Kumataro Yoshida. Depuis des générations, la famille Kumataro produit du mirin et du shochu. Le secret de fabrication du saké est un héritage du créateur de la brasserie de saké durant l'époque d'Edo. Depuis plus de 120 ans, la famille Kumataro continue de brasser du saké, boisson depuis toujours appréciée de tous. Le troisième président Takeshi a renommé l'entreprise « Umenoyado Sake Brewery ». L'appellation Umenoyado fait référence à un rossignol japonais qui survolerait le prunier vieux de 300 ans du fondateur Kumataro, dans le jardin de l'entrepôt. La marque « rossignol » tire donc son origine du plaisir éprouvé par Kumatoro à écouter ce gazouillis élégant. En 2001, il a acquis une licence et a commencé à développer l'umeshu. En 2005, leur nigori umeshu, fabriqué à partir d'une pâte de prunes marinées mélangée avec de l'umeshu, a remporté un énorme succès sous la marque « Aragoshi Umeshu ». En peu de temps, « Aragoshi » est devenu la pierre angulaire de la marque. Les exportations ont commencé aux États-Unis en 2002 avant de s'étendre à Hong Kong, à Taïwan, en Asie orientale ainsi qu'à plusieurs pays d’Europe dont la France. Caractéristiques de l'entrepôt, philosophie de fabrication Le personnel d'Umenoyado a non seulement protégé les techniques originales de brassage du saké depuis la création de l'entreprise, mais il s'est aussi efforcé d'améliorer la qualité de ses produits en y incorporant la technologie moderne. Le riz utilisé est pour majeure partie le riz Yamada Nishiki de la préfecture de Hyogo; le riz Omachi du district de Takashima dans la préfecture d'Okayama ; du riz adapté au brassage du saké tel que le riz Tsuyubakaze de la préfecture de Nara ; et le riz Hinohikari, qui est une marque recommandée de la préfecture de Nara. La préfecture de Nara ne borde pas l'océan, c'est pourquoi nombre de ses aliments traditionnels à base de fruits de mer sont conservés dans du vinaigre ; cependant, ils ambitionnent de produire un saké corsé qui accompagnera au mieux fruits de mer et des plats de viande tels que le chevreuil. La liqueur que le saké utilise est conçue pour faire ressortir la saveur de tout fruit très acide, comme les prunes et les citrons, et celle des fruits très sucrés, comme les pêches et les oranges mikan. Le parti pris de privilégier les matières premières est une philosophie répandue du brassage du saké japonais et de la production d'alcool. Umenoyado reste fidèle à la combinaison de brassage et des recettes maison, ce qui permet de tirer le maximum du pouvoir de fermentation de la levure et de la saveur du fruit. L'effort et l'esprit d'Umenoyado sont transmis à chaque nouvelle génération. Caractéristiques de la région — géographie/météo/culture locale, etc. Depuis les temps anciens, la ville s'est distinguée comme un lieu débordant de nature fertile, d'histoire ancienne et de culture. On y compte de nombreux lieux célèbres et sites historiques tels que le temple Taima-dera, qui contient de nombreux trésors nationaux et d'importants biens culturels. Notamment un trésor national, le Taima Mandala et la Takenouchi Kaido, plus ancienne route du Japon. C’est aussi le lieu de naissance du combat de sumo. Ces atouts continuent, chaque année, de fasciner les nombreux visiteurs. Précipitations annuelles/chutes de neige/ensoleillement Précipitations annuelles：1646 mm, chutes de neige annuelles：2 cm, jours de soleil par an：215 jours Températures annuelles max./min. (℃) Température maximale annuelle：38,1℃, température minimale annuelle：-3,9℃

[english-fruit-sake]

UMENOYADO BREWERY Co., Ltd.

Address 27 Higashimuro, Katsuragi City, Nara Prefecture Date Established March 1, 1893 Representative Kayo Yoshida History The history of Umenoyado begins with the founding president Kumataro Yoshida's predecessor's shop. For generations, the Kumataro family has been producing mirin and shochu. The secret of brewing sake was inherited from the sake brewery's originator in the mid-Edo period. For more than 120 years, the Kumataro family has continued to brew sake that has always been loved by everyone. The third president Takeshi changed the name of the company to Umenoyado Sake Brewery. The name Umenoyado is derived from a Japanese nightingale that would fly over the founder Kumataro's 300-year-old plum tree in the warehouse garden. The nightingale brand thus originates from Kumatoro's enjoyment of that elegant chirping. In 2001, he acquired a liquor license and started developing umeshu. In 2005, their nigori umeshu, which is made by making a paste of pickled plums and combining them with umeshu, became a huge hit under the brand name "Aragoshi Umeshu." Before long, "Aragoshi" became a cornerstone of the brand. Exports began to the United States in 2002, spreading to Hong Kong, Taiwan, and East Asia as well as to countries in Europe, such as France. Warehouse Features, Manufacturing Philosophy Staff at Umenoyado have not only protected original sake brewing techniques since the business was established, but they have also actively strived to raise the quality of their products by incorporating modern technology. The rice that is primarily used is Yamada Nishiki rice from Hyogo Prefecture; Omachi rice from the Takashima district in Okayama Prefecture; rice suitable for brewing sake such as Tsuyubakaze rice from Nara Prefecture; and Hinohikari rice, which is a recommended brand from Nara Prefecture. Nara Prefecture does not face the ocean, so many of its traditional foods made from seafood are preserved with vinegar; however, they are aiming for a full-bodied sake that will complement seafood as well as meat dishes such as venison. The liquor that the sake uses is designed to draw out the goodness of each highly acidic fruit, such as plums and citrons, and highly sweet fruit, such as peaches and mikan oranges. Commitment to raw materials is a common philosophy of Japanese sake brewing and liquor production. Umenoyado is devoted to a combination of brewing and recipes that will maximally draw out the fermentation power of the yeast and the flavor of the fruit. Umenoyado's effort and spirit is passed down to each new generation. Features of the Area (Geography/Weather/Local Culture, etc.) Since ancient times, the town has shone as a place full of rich nature, ancient history, and culture. There are many famous places and historical sites such as Taima-dera Temple, which conveys many national treasures and important cultural properties. Included are: a national treasure, the Taima mandala; the oldest road in Japan, Takenouchi Kaido; and the birthplace of sumo wrestling. These assets continue to fascinate the many people who visit. Annual rainfall/snowfall/sun Annual Rainfall：1646 mm, Annual Snowfall：2 cm, Days of Sunlight Per Year：215 Days Annual high/low temperatures (℃) Yearly Maximum Temperature：38.1 ℃ Yearly Minimum Temperature：-3.9 ℃

[fromthefloatingworld]

[kyotodreamtrips]

Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.

[kyotodreamtrips]

Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.

[kyotodreamtrips]

Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.

[kyotodreamtrips]

Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.

[kyotodreamtrips]

Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.

[kyotodreamtrips]

Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.

[kyotodreamtrips]

Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.

[kyotodreamtrips]

Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.

[kyotodreamtrips]

Naka-no-bō, a sub-temple of Taima dera, in Katsuragi - Nara Prefecture - Japan.