cNiiiiiiiic the iiiDilo of iiiattiifac-lurc in tlie s|Hrial knji workn, ux tlii-iv will lie fouii.l 

 tlic conililions e-ssi'iitial to its successfiil |)ri)ilncti>iii innre readily tlmn in the miki- 

 breweries. I am es|ieciiilly imlebtcHl to Mr. Jiliei Ivunuyaina, of Vn.xliinia, Tokio, 

 for iniieli information iis well a-s for permissidn to invi-stig:!!« at his woikx tho 

 wliole proces.s of manufacture. 



Tliu essential i««t of the projet^s is carricil out in lonjj n.irrow jKu^jv^es cut 

 ill the soli. I clay alK»ut LO or 20 fwt Iwlow the surface of the Rrountl. The 

 olijcot of tlii.s is to have a eliamlfjr which lieing once heated will not easily lose 

 its heat either by radiation or by eoiiduL-lion. That this result is |)rt«lucvd by 

 cutting the ehanibers in the clay is shown by the constancy of tem|K;rature »hid» 

 they arc found to jms-scss even wh(>n eonsidenible changes take place in the tein- 

 jior.ituie of the outer air. Clay is a very bad conductor of lient, ami it is 

 practically impossible for heat to lie eomtnunicated either to or from tlK*i' 

 [ossages through the clay. The |>;iss;xges are alKiut 2.") or IJO feet in length, and 

 each set is reaclieil through a very low and narrow one— m:ule so for the pur|Hi8C 

 of iireventing as much as jMissiblc an e.\clmnge lietwc«!n the outer and the inner 

 air. The op'jiiing p:issage is not more than U-twciMi 3 aii<l 4 fwl high, and al>out 

 4 feet wide, and is usually closed with mats. It is aj>|)roaehcd by descending a 

 shaft from the ground alxive, and at the oilier end it opens into a piv'«;ige of 

 somewhat larger dimensions, from which two others bmncli off nearly at right 

 angles. Jt is in these innennost |>arts that the liigiiest temiKMatnrc is ni;iiiitaiiie<l. 

 In the sake-breweries the warm ehiimbei-s are le.'^s carefully conslriu-ted. \ieiiig 

 built near the surface of the ground of •AO(Mlen planks eoate«! with mud ami 

 thickly covered over with straw mats. 'I'his is evidently a li-ss jcrfoct method 

 of keeping in the boat tlian that adopted i:i the koji works proper, llaxiiig 

 described the ai)iar.itns used we may now consider how the ri -e is treat<.'d. It i^ 

 brought to the works busked but not cleaned, und the projess «if ck?aniiig or 

 whitening, is done by the m-vnufa'/tiin-rs. This consists in removing that thin 

 outer skin, the testa, which, as we have seen, contains a large proportion of 

 cellulose and mineral matter. It is removed by the brev\ers, lus they say, Uv.iuh- 

 it would reiiiler the liipiid brewed very li.ible to putrefy. In remeving the bniii 

 the rice si:flei-s a considerable lo.-s of weight, owing, not only to the loss of tiie 

 testa, but also to the fact tliit m.iiiy of the gniins U^come broken and are rej«vfc I 

 on that !\ceount. In most pl.-wes the cleaning is etlivtcAl by buniaii liilmur. 'I'lie 

 rice to lie cicaneil is placed in a wo(td('n mortar sunk in the gniunil, and a heavy 

 wooden hammer supported ii|ion a fulcrum is so armnged tliat on pn.'ssing «lown 

 the side of the lever away from the mortar and then removing the pn-ssure, tb<; 

 heavy end of the lever falls by its own wei;;lit into the mortar. As it falls it 

 cuises the grnins of rice to rub iigiiinst o:ie another and so the skin lK?comc"i» 

 scmixid off. The loss of weight varies aeeonling to the degre»; to which the 

 cleaning is ciirri-.'d ; lh;it which is used !or the prep.iration of koji ami of moto 

 (called iiio<o-nii') los*'s from .TO to 4') [ler cent, of its volume, whilst the kakr-nii. 

 used in the s(;ig<-s designate 1 ifoyr, unhu. and nliiuini, is not s<> Iboroiiglily cleaiKsd 



