42 



iinil the li'in|iemtnif riw»=, Unit »f <inr Uilcli ('Miiiiiiio<l iit iL-.mi lieiiig 2<J'^C tlio 

 furii|K.'ratiin' nf tla- air iil tin- Siiiiu' time In-inj» 1 1 '(! An (Mluiir, Ktrmi^, |iiingi-iit, 

 iiiid Ini^rtiit iiroM- front the iiiuhIi. A Miiii|)lf of tliu iniutli tVoni Niüliinoiiiiya hiul 

 thu folluwin^ com |i<iKi lion. 



COMl'USITIOS OK SnVK 1 ItiiM NIslllNuMI VA. 



AKmiIioI ll.UO |KT. n-u\. 



IX.'xtr.Mäe IS 



T-.tal aci.l 3C 



Star.li 17 .V2 



•21» or, 



'I'lif aincinnt of ik-.NtroKe jHi-wnt is vltv small, a liu-t wliicli is {noUklily 

 acoountiMl for liy the continuous f^rowtli of the fi-rnipnt U'twtvii tho tiiiu- whfii 

 ill«- Siim|ii(.- wik» takini arxl tho time of it!< analysis. The alt-ohul on that lutx/tiiit 

 is ilonhtless hijiher than in the mash at the cnil cf this stju,'«-. 



As («Hin as tin' lirst stji'^t- is linishcd tin- mash i« iliviilf«! intu two |i;irtjt «"uch 

 of which is placx-d in a lhn'<'-ftM>t tnh. ami a fivsh amonni "f vlunmu«! riii*, koji, 

 anil watrr adilod in the t'lllowinf; |iro|Mirtions, nsin:; thi^ whole of the Hoyr. 



At Itanii tliey nse — 



• Soye 4'2.^ k<>kn 



Steamed rice 2.0U „ 



Koji 65 „ 



Water 3.00 ., 



t».90 ,. 



At Nishinomiya the followin;; mixture is mmie — 



S.ye 3.88 koku 



St^tmed rice ISO ,, 



Koji OO „ 



WaUT 2.40 „ 



8.68 „ 



The stirring is C4>ntiniu-<l every two hours a« in the »oye stage so that the 

 UraiiiB of rice may not full to the liottom, and j;et Iwyond the action of the koji. 

 The mixture is left for 24 hours by which time the naka sta^; is finished. A I 

 Itami the tem|>erature ol»«erviNl wiu« lower than in the .S4>ye st^ij^-, hut the 

 ohservatiun was made soon after mi.xin«; so that the fermentation had not then 

 hail time to fully develop itself; the temperature (»b«erved wax 15"'.5 C. that of 

 the air l)eing 11° C. This mash also jKispofvid a [nmjient, fragnint odour 

 thouf;h not so |Hiwerful as in the case of the soye. 



After the la|,se of 24 hours, that i» at the end of the M-cund (naka) HtA^e, 

 the ({uantily of material in each tuh w a^iin divide«! into two, bo tliat uach 

 of thetie |iartH now coutuius only one-fourth of the original moUi. To the 



