AGRICULTURAL INDUSTRIES. 99 



At the latest in six days, this process is completed. The con- 

 tents of the Han-kiri, three at a time, are poured into a fermenting 

 vat (Moto-yoshi-oke), holding about 6 hi., and here the stuff is left 

 quiet for one day. Then comes the warming of the mash, to 

 hasten alcoholic fermentation. Wooden vessels of a conical form, 

 closely stopped, are filled with boiling water, dipped into the mass 

 of grain, and moved about hither and thither. They measure 

 30 cm. at the bottom, 23 cm. at the top, and are 50 cm. high, and 

 every Daki has a handle fastened to two ears that project over its 

 upper edge. 



After about twelve hours the vessel, having cooled, is replaced 

 by another full of boiling water, and thus it goes on, at longer 

 or shorter intervals, according to the heat required, till the 

 fourteenth day, the last of the Moto-preparing. During this time 

 the fermentation vats have been wrapped in straw mats, to diminish 

 cooling from outside as much as possible. Within, the temperature 

 gradually rises to about 25° C, for the most part through increasing 

 fermentation — in other distilleries even to 30° C. When the pro- 

 cess of fermentation is nearly finished, the contents of the vats are 

 put back into the Han-kiri, and there left to cool off gradually. 



The composition of prepared Moto is, of course, very varied. 

 The proportion of alcohol for example, ranges from 3 to 14 per 

 cent. Atkinson found in Moto from Nishinomiya 10*5 per cent, 

 of alcohol, 0'2 per cent, of starch-sugar, 0'56 per cent, of acid, i6'58 

 per cent, of starch and cellulose, and 72'i6 per cent, of water. 



c. The main process. For this the plant and method are 

 nearly the same everywhere. In practice three kinds of bucket- 

 shaped vats are employed, one after the other. They widen out 

 somewhat at the top, and their height is 15 to 25 cm. less than 

 their diameter at the middle. According to their depth they are 

 distinguished as San-shaku-oke, Shi-shaku-oke, and Roku-shaku- 

 oke, i.e., three, four, and six-foot tubs. They hold about five, ten, 

 and thirtj'-three Koku respectively, or twice that number of hecto- 

 liters. When in use, however, they are never more than half filled, 

 so as to leave room for fermentation. They are as a rule made 

 of soft Sugi-wood (Cryptomeria). 



The process of fermentation is divided in the larger distilleries 

 into three stages, called Soye, Naka, and Shimai (joining, middle, 

 and end). Again steamed rice (Mushi-han), Koji, water, and 

 this time Moto besides are used in Soye, in the following pre- 

 paration : — 



at Itami. at Nishinomiya. 



Mushi-han . . 1-30 Koku 1*05 Koku 



Moto .... 1-30 „ 1-33 „ 



Koji .... 0-35 „ 0-35 „ 



Water. . . . 1*30 „ 1*15 „ 



4-25 Koku 3*88 Koku 



