41 



TIk- salct'-lnvwxT jiiilgi's "itln' pnigri-ss nt' tlie iiidto liy tin' viijiMir nf tin- 

 lennentiilion and Ipy tlic tiujfc of tlio liqiii I. At It.uni it is s:Aiil tu riMHiiic 1:5 

 tliiys to olitniii tlio iiroper taste; after tliii'L- days tlit tast-j is sweet nwing lu tlie 

 |ircscncc of much dextrose: after six days it is .istriii^eiit, on tlic seventli day it 

 is slightly aleoliulie. and tiiially it hecoines sour. Wlieii liiiished tlir ln-ewer is 

 ahle to distinguish five t;i,stes. resjiectively sweet, sour, hitter, astringent, and 

 idcoholie. and of these the soin, hitter, and astringent are must prononneed. 

 The fiirmation of (he acid appears to talce place between the liftli an«! the 

 seventh days, and .is partly succinic aciil formed during the fermentation: a little 

 lactic acid is also formed during the time the mash is allowed to cool in the 

 shallow vessels, although its amount cannot he very large seeing the great 

 development which the yeast has taken. The hitter and astringent tastes are due 

 to the presence of the yeast, though the nature nf the suhstances giving rise to 

 tliejn is unknown. 



SECTION -2. 



rilE I'HINrll'AI. riJiM'KSS 



In the chief tVrnientation process as carried <iut it Ifanii and Xisliinnniiva 

 there are three stages, calleil respectively srtijc, nuln. and ^hiitidi. althou^li 

 they do not ditTer from one another in any es.sential )iarticulai-. In the Tokio 

 hrewery it is not so easy to distinu'uish these stages, and it will, therefore, he 

 most convenient tu descril'c the farmer methods first, reserving;- the latter and the 

 analyses of the j)roduct at ditVen-nt times until the (itlnr^ lia\e liec ii disposed nf. 



At Itami the pro]iortions used to one nioto are tiie followini; — 



Moto 1.30 koku 



Steauied rice 1.30 ,, 



Koji '>,') „ 



Water 1.30 ., 



4.-2;-) .. 

 and at Nisidnnmiya tlie following (juantities are used: — 



Moto 1.33 koku 



St«ameil rice I.O.'i ,. 



Koji ..",;") 



WatiT .. l.lä ,. 



3 SS .. 



Tliis« mi.\ture is placed in a large tun called khh jnh ii-d'.c lor liuee fool tnli 

 wliich hnlils aliout S koku. an 1 whieh is. tiierefore, only ahout h.ilf-fdled. The 

 mixture is* stirred every two hours, and, after 42 hours at Itami. and 3 davs al 

 Nisliiiioiiiiya llie tirst sla;^e (soyel is linisiieil, and the product is divided into two 

 |<art!> prepantciry to ilie Hccond stage I>nrin'.i this pirio I fertu'iitation sets in 



