AGRICULTURE AND FORESTRY. 



The mixture is transferred to a San-shaku-oke in the above 

 proportion, and there for two or three days thoroughly stirred once 

 every two hours. During this time of increasing fermentation, at 

 a temperature of about 20° C. (when the air outside is at 10° C.)> 

 there arises a pleasant, aromatic, pungent odour. The Soye is 

 now completed. The mass is divided equally and put into two 

 other three-foot tubs, where a fresh lot of steamed rice, Koji and 

 water is added, according to the following proportions : — 



980 Koku ^'6^ Koku 



Thus in Itami 4-90 Koku, and in Nishinomiya 4*34 Koku, are put 

 into each of the two tubs. This mixture also is vigorously stirred 

 every other hour, though for one day only, and then the Naka is 

 finished. Once again the fermented stuff contained in each tub 

 is divided and put into two others and mixed anew with steamed 

 rice, Koji and water. The proportions of the new mixture, for 

 Shimai, the last stage of fermentation, is as follows : — 



at Itami. 

 Naka .... 9*90 Koku 

 Mushi-han . . 3-30 „ 

 Koji . . . . roo „ 

 Water .... 4*20 „ \ 



18*40 Koku 



Half of this mass is therefore contained in each tub, and is 

 there treated as in the former two cases. Three days afterwards 

 the entire four tubfuls are put one by one into a big Roku-shaku- 

 oke, where a much brisker fermentation sets in, gradually decreasing 

 however in two or three days. The scum settles, the liquor is 

 strongly alcoholic, and ready now for the last operation. 



d. Pressing and Clarifying. In squeezing the fluid body of 

 mash, which still keeps on slowly fermenting, a machine is used 

 similar to the lever press employed for the Shoyu (See No. 6 

 of this section). It is poured into close woven bags of hemp-linen, 

 strengthened with Shibu, * which are then laid side by side, and 



^ Shibu is the juice of unripe Diospyros Kaki fruit, rich in tannic acid. 



