43 



whole a fresh admixture of strained rice, koji, and water is made — at Ttami in tlie 

 following proportions : — 



Naka 9.91) kokn 



Steamed rice 3. .'50 „ 



Koji 1.00 ,, 



Water 4.^ „ 



And at Nishiiminiya. — 



Naka 8.68 kokii 



Steamed rice 3.60 ,, 



Koji 1.20 „ 



Water J^20 „ 



The quantity of water added at this stuye (sliimai) de[)eti(ls ujKin tlie 

 alcoholic .strength retjuired. At first the whole qiiantity is di\ided amongst 

 fom- tnhs, but after standing for about 3 days the rai.\ture is collected l)y degrees 

 into one large tub called rnku-shakti-olce, holding about 24 or 25 kokn. In 

 this the fermentation goes on more vigorously for two or three days after wliich 

 it gradually ceases — the froth sinks, and the liquid is now strongly alcoholic and 

 ready for filtratitin. The time during which it is allnwed to stand lieforo 

 filtration varies, hut is not a matter of much importunce. 



It may be useful to collect together the amounts of each material used : — 



ITAMI. 



Stages. Kice for steaming. 



Ilico for kfiji. 



Water. 



Moto 



Soye 



Naka 



Shimai 



0..5 koku 

 1.3 „ 



2M „ 

 3.8 „ 



0.2 koku 



.r,r> ,, 



1.0(1 ,, 



O.R kokn 

 1.8 „ 

 3.0 „ 

 4.2 „ 





7.1 „ 



2.2 „ 



9.1 „ 





284 kw. 



88 kw. 



436.8 kw. 



2ft4 kuwammc of rice conbiin 244.24 kw. nl' dry ricr ami 39.76 kw. of 

 water. It also takes up in additicin, by slcimini:, 113 6 kw of water— hcnco 

 till- total weight of wattM' is l.')3 3(i kw. 



88 kuwammc «if ricj after In-ing converteil into knji wei;;li 9.'). 04 kw. and the 

 ki'iji coiitiiins 66. ."iß kw. of dry lia; and 28.51 kw. of water. 



