fin 



liqiiiil ill |>ro|)er vossoIh. TIu; rfiniiinder in allnwed to KtMiid for ii lotigvr time, 

 :\iiil the clcnr |wrt is scpunittMl liy ()|x-iiiii;{ tlic lower lioli'. Wluit ruiiiiiitis u 

 torini'il nyi iinil is luliK'il to imotlier l)ru\v just Itcfuru liiteriii<;. 



Heating. 'I'liu c!«;ir ftvki'' ro protluccil wouM not koep for nion* ihiii ii 

 few (lays in tin- warm wcitlier willnitil In-iiij^ snbjivtoil to Hoinc fnrtlier |>r'x •-- 

 At Itanii ami at Nisliinoniiya tliu licatini; of tliu Niki- i» curried out on tlio >sUi 

 nij^lit eiilli'd haehijii-hnchiyn, wliich usually occurs iKftwin-n the 24tli und 'i.'jlh 

 of tlic fourth nioiitli of tliu old atlcndar. Tho o|)enition il a very fimplc one. 

 A larici' iioii |Kiu is liuilt in tho ;;round. so that the ti|>|H'r |»iirt is only nlK>ut T» or 

 iiiflics aUive thesurfju'c; on one side tlii' ({lound is cut away, andn lire-plaw urnin- 

 p'd liclow tho jian, thuoi)cningl)ein<;iioin(Mlistiincc Ik'Iow thu floor. Tlie liuttoin of 

 the p m is heated dirtrtly hy the flame fn>ni a w<km1 fire, and the heating ij« aiii- 

 tiuui-d uiilil (he liipiid is so hilt that a workman can jnsl dip in his hand three timet« 

 in siiccessiini without feelin«^ uiueh inconvenienc«'. .\t souk- works I heiniouieteni 

 luivelieen intnidnced, and the teni|>er>iture indicated varit« fn>iQ I20°F to I3(J'K. 

 Whilst still hot the sake is tniiisferreil to the store vats, larjje tuns holding iihont -10 

 koku. made of »«.'/('(eryptomeria japoniia)or/M"«oAi'(chamif.-y|>aris olitus4i|. They 

 are elosed l>y lids and the interval [msleil round with pajier fiisteoed hy ineaiibola 

 kind of glue made from seaweed ifiitiori). In these tuns the liquid will ke<'p without 

 alteration so loni; as the wciithcr n-mains cold, hut as soon as the summer wis 

 in, the sake lias to lie fre«piently examined iti order to det<x-t any eliaie.^'. 

 When any signs of altenition are ap|tHrent it hius to l>e taken <iut of the tun, atiii 

 again hejited, after which it is returned to the store vat. 



In the fdlliiwini; talile are given aiialys<\s of sever.il kinds of saki- olituine»! 

 from the districts ol' Itaiiii and Nishiiiouiiya. They were in most caist-s ohtainiHl 

 directly from the respective hrewers, and may he reg.irded a« pure and uniulnller- 

 ated samples. 



The samples of sake of wliich analyses are given in tahle X.Xl were hn-wed 

 in tin; winter of lh>7'.t-8U, and had lieen suhjected to the o|Kfratii(n of heating 

 only once. As will Iw seen thcR- is not a very great variation in their coin|iosi- 

 tion, thti i»ercentage of alcohol not jwissing heyond the limits II to 14. The 

 (piaiititii-s of dextrose and dextrin an' very small, and in this (•iR:nmstiince, as 

 well as in th«! larger |S'rcentage of alcohol, lies tlie e^sential ditfen-nce lietween 

 sake and beer. Connected witli the abwiice of the two latter biMÜi-ji also is tlie 

 freedom from carbonic ncid, for the sak«' is quite as "still " as the m«*! ferinenteil 

 wine. When la-wly pre|Mired it |K)sst'SS»'s a jiale straw colour, aiiil ha« a |'e<-uliar. 

 nnripe taste. Iml on kee)iing, and esis-cially aft<T heating, the colour daikeiis 

 and the taste iK-comit» more matun-d. During the hot weJither il is im|i<>««ible 

 to prevent the sake "tuniing" without fre«|uent heating, atid as this is a very 

 lalsirioiiR ojieration any improvement would lie welconii-d hy the brewer. Sv- 

 enil S4unples which have undergone this change have lieeii examined; il ap|«iini 

 to be accomjianicd by the funnatiou of butyric acid, aiuuiouio, and a volatile. 



