AGRICULTURE AND FORESTRY. 



are used in producing it, though never in the same proportion. 

 At Itami, for example, 9 Koku of Mochi-gomi are mixed with 

 3-3 of Koji and 14 of Shochu ; at Nagare-yama, on the other hand, 

 13 parts of Mochi-gome with 4J parts of Koji and 10 of Shochil. 

 The mixture is stirred once every two days in great vats, the rest 

 of the time kept covered. It contains too much alcohol to reach 

 fermentation, but merely converts a part of its starch into dextrine 

 and sugar. 



In 20 to 40 days the process is brought to an end, and the stuff 

 pressed. The Mirin is then clarified after the manner of Sake, 

 and put away for any desired length of time, in closed vessels. 



SUPPLEMENTARY. 



(a) CJiemical Composition of Sake, Mirin, and ShocJm according to 

 A nalyses by A tkinson. 



I. is the average of four analyses of Sake from Itami. 

 II. is the average of five analyses of Sake from Nishinomiya. 



III. is the average of eight analyses of Mirin from various 



sources. Its proportion of alcohol varies from 10 per 

 cent, to 18 J per cent, and of sugar from 17*8 per cent, 

 to 30" I per cent. 



IV. is the average of five analyses of Sh6chu, in which the 



proportion of spirit ranges between 26 per cent, and 50*2 

 per cent. 



