Re: Kuchihamizake (corrected URL)
- --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> Central and South American indigenous tribes use salivary enzymesused
> when fementing grains and tubers, but the same process was also
> to make 'Kuchihami no sake' or 'Chewed in the mouth sake' beforethe
> introduction of enzyme producing moulds from China enabling largertracing
> volumes to be made. Possibly the use of salivary amylase was quite
> widespread once.
> There is an excerpt from 'The Book of Sake' by Garrison, Hirosho
> Kondo, George Plympton, 1996, titled 'The Drink of the Gods'
> the history of sake:
> 'Origin of Sake'
> 'Japanese Sake Story' (10 parts)
> So when you have no malt on hand, you have a solution within you!