180 kiiwamme, so tiiat, assuming the specific gravity of, the mhin to be 1.07, 

 the total weight of mirin and residue will l)e 1258. 5 kw. The total weiglit of 

 mochigome; kuji, and slioclm used, including the water taken up during t^teani- 

 ing amounts to 1313 kw., thus there is a deficiency of r)4..3 kw. Tliis may in 

 part be accounted for by the necessity of using average niunbers in the calculation 

 as for the weight of rice, the specific gravity of mirin, &q. At Ozaka the jirocess 

 is quite similar, but the proportions of the materials used differ somewliat ; the 

 following are tlie amounts : — 



Steamed mochigome 7.00 koku 



Koji 2.50 „ 



Shochi'i 18.40 „ 



This quantity is allowed to stand for 15 or 20 days and is stirred every 

 three days. 24 koku of mirin are obtained and 120 kw. of residue, altogether 

 weighing: 1352 kw. while the uiatcrials used weiij;h, accordiu;^ to calciila- 

 tion, 1340 kw., a sufficiently close agreement considering the necessity of 

 guessing more or less at the numbers. If we calculate the percentage of alcuhol 

 which should be contained in the mirin on the assumption that the slmchn used 

 contained 25 per cent, by weight of alcohol, and that 6 percent, remained in the 

 residue, the percentage in the Itami mirin ought to be 1(5%, and in tliat uiade 

 at Ozaka, 16.6 per cent. As the average percentage is much less than tliis it 

 shows that the strength of the shochii used must be less than that found for go- 

 sho-dori, and secondly, that there can be no fernunitatinn in the process, as 

 indeed could be seen from the strength of the spirit used. The change which 

 does occur is the conversion of the starch of the rice into de.xtrose and dextrin : 

 if the whole of the starch contained in the rice used at O/.aka wereconverteil into 

 dextrose, it would form 300 kw. which wcmld yield a liquid containing 24.3 [ler 

 cent, dextrose, a number which is not far from those act>ially fmuid in many 

 sjHicimens. 



THE END 



