Re: [SCA-JML] Fwd: Sake making
- --- In email@example.com, Solveig Throndardottir <nostrand@...>
> I did some research on it while checking on the Silk Road for a storyThe source doesn't sound particularly reliable. Now, I have to
> I was doing and found out:
> It was first brewed in China in the area or town of Shaoxing from
> which it takes it's Chinese name. Then later it moved to Japan where
> it was called sake. Most farmers kept their best rice aside to sell
> to the brewers or to brew themselves as the process is very simple.
> I don't know when it arrived in Japan but it as early for the three
> first occupations created by mankind are the soldier, the prostitute
> and the brewer so it was well established long before Hein times.
confess that I am in the middle of relocating and can not do too well
at citing sources at the moment. However, I believe that there was a
Chinese travel account which describes the Japanese and their sake
brewing technique. I do not believe that their technique (ca 300 CE)
was particularly similar to the Chinese technique of the time.
Supposably, the Japanese had virgins masticating boiled rice and
spitting it into a vat to ferment. The process for brewing sake is
complicated by the need to convert starch into sugar prior to
fermentation. Apparently the mastication by virgins achieved this.
Today, a particular microbe (which I do have the name for) acts as
the active ingredient of koji to convert starch into fermentable
sugars. Actual fermentation can take place using either wild or
Your Humble Servant
--- End forwarded message ---
Forwarded by Jehanne de Wodeford.
Sorry Faolan, nobody seems to be able to lay their hands on actual
books, so far.