Ise Grand Shrine

Ise Grand Shrine (伊勢神宮, Ise Jingū), located in the city of Ise, Mie, Japan, is a Shinto shrine dedicated to the goddess Amaterasu. Officially known simply as Jingū (神宮), Ise Jingū is in fact a shrine complex composed of a large number of Shinto shrines centered on two main shrines, Naikū (内宮) and Gekū (外宮).

The Inner Shrine, Naikū (also officially known as "Kotai Jingū"), is located in the town of Uji-tachi, south of central Ise, and is dedicated to the worship of Amaterasu. The Outer Shrine, Gekū (also officially known as "Toyouke Daijingu"), is located about six kilometers from Naikū and dedicated to Toyouke-Ōmikami, the deity of agriculture and industry. Besides Naikū and Gekū, there are an additional 123 Shinto shrines in Ise City and the surrounding areas, 91 of them connected to Naikū and 32 to Gekū.

Purportedly the home of the Sacred Mirror, the shrine is one of Shinto's holiest and most important sites. Access to both sites is strictly limited, with the common public allowed to see little more than the thatched roofs of the central structures, hidden behind four tall wooden fences. The chief priest or priestess of Ise Shrine must come from the Imperial House of Japan and is responsible for watching over the Shrine.

GEK

GEK is an acronym that may refer to:

Odor

An odor or odour or fragrance is caused by one or more volatilized chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Odors are also commonly called scents, which can refer to both pleasant and unpleasant odors. The terms fragrance and aroma are used primarily by the food and cosmetic industry to describe a pleasant odor, and are sometimes used to refer to perfumes. In contrast, malodor, stench, reek, and stink are used specifically to describe unpleasant odor. The term smell (in its noun form) is used for both pleasant and unpleasant odors.

In the United Kingdom, odour refers to scents in general. In the United States and for many non-native English speakers around the world, odor generally has a negative connotation, as a synonym for stink; on the other hand, scent or aroma are used by those people to indicate "pleasant smells".

Basics

The sense of smell gives rise to the perception of odors, mediated by the olfactory nerve. The olfactory receptor (OR) cells are neurons present in the olfactory epithelium, a small patch of tissue in back of the nasal cavity. There are millions of olfactory receptor neurons that act as sensory signaling cells. Each neuron has cilia in direct contact with air. The olfactory nerve is considered the smell mediator, the axon connects the brain to the external air. Odorous molecules act as a chemical stimulus. Molecules bind to receptor proteins extended from cilia, initiating an electric signal.

Aroma (skipper)

Aroma is a genus of skippers in the family Hesperiidae.

References

Aroma of wine

It is through the aromas of wine that wine is tasted. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-acidity, bitterness, saltiness, sweetness and savoriness. The wide array of fruit, earthy, floral, herbal, mineral and woodsy flavor perceived in wine are derived from aroma notes interpreted by the olfactory bulb. In wine tasting, wine is often smelled before being drunk in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odor which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of the wine.

Aroma vs. bouquet

In professional wine tasting, there is generally a distinction made between "aromas" and a wine's "bouquet" while in casual wine tasting these two terms are used interchangeably. An aroma refers to the smells unique to the grape variety and are most readily demonstrated in a varietal wine—such as lychees with Gewürztraminer or black currant with Cabernet Sauvignon. These are smells that are commonly associated with a young wine. As a wine ages, chemical reactions among acids, sugars, alcohols and phenolic compounds create new smells that are known as a wine's bouquet. These can include honey in an aged Sauternes or truffles in a Pinot noir. The term bouquet can also be expanded to include the smells derived from fermentation and exposure to oak. In Burgundy, the aromas of wines are sub-divided into three categories-primary, secondary and tertiary aromas. Primary aromas are those specific to the grape variety itself. Secondary aromas are those derived from fermentation and oak aging. Tertiary aromas are those that develop through bottled aging.