71 



Is then placed upon tlic top of tlic tub, and is filled with water by withdrawing 

 the plug from the bamboo pipe S. The fire is lighted, and as soon as the water 

 boils the vapour rises through the mixture of residue and liusk, the latter being 

 used for the purpose of keeping the whole porous. The heat is so regulated that 

 when the water boils, that in the condenser never does uiore than simmer, and 

 the condensed water and alcohol drop onto the funnel and are collected outside. 

 The water in the condenser is changed several times during an operation lasting 

 one hour, and according to the number of times the water is changed docs the 

 strength of the distilled liquid vary; this gives the name to the spirit prodviced 

 which may be san jo Jori (collected in three sho), go jS dori, or shirhi-jo-dori 

 (collected in five and seven shO respectively). For the preparation of the first 

 named spirit, the water is removed 2i times, for the second 3 times, and 4i times 

 for the third ; for the production of the latter the fire is not urged so much, so 

 that the operation is somewhat prolonged, and of course, more water condenses. 



When any of the sake which has been brewed becomes spoilt, the alcohol 

 which it contains is recovered by putting it into the boiler instead of water, and 

 the process of distillation is then conducted in the way above described. 



The following are the percentages of alcohol and the specific gravities of 

 some specimens from various places ; the liquids contained mere traces of soluble 

 solid matter. 



TABLE XXIV. ANALYSIS OF 



SPIRIT. (SHÖCHU). 







Kansei from 

 lyo 



Awomori 



Hacliiüljori 



Itaiiii 

 3-.shO-dori 



41.5 

 0.941 



Itami 

 5-slm-don 



AIcoliol, ]>cr coiit 



Specific gravity 



50.2 

 0.91S 



sn.on 



0.912 



43.47 

 0.937 



20.00 

 0.9r,4 



The residue left after distilling off the .alcohol is sold for use as a manure. 



The )irincii)al use to which this spirit is put is in the preparation of vni-hi 

 a kind of liqueur, which is much drunk at the New Year, and is also largely used 

 for cooking purposes. 



The following table gives the composition of a good many different kinds of 

 mliin from different parts, each having a distinctive character: the majority 

 retain merely the aroma received in tlie ordinary process of maiuifaeture, others, 

 however, arc flavoured with special materials such as plum juice, and the leaves 

 of certain scented lierbs. 



