Re: Fwd: Sake making
- --- In email@example.com, "Rick Johnson" <rikjohnson@...> wrote:
>References, please? That's what the gentleman was requesting.
> I did some research on it while checking on the Silk Road for a story...
Saionji no Hanae
- Unfortunatly, unless it is a book or article, I rarely keep the
reference and this info was culled from about a dozen papers, each
with maybe one line or footnote. I'll go though my Japan Notbooks
and see if I copied and printed the papers though.
Rick Johnson, PO Box 40451, Tucson, Az. 85717
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- wodeford wrote:
> --- In Authentic_SCA@yahoogroups.com, "Faolan Macfarland"I have my documentation around here somewhere, most likely in a box that
> <faolanmacfarland@...> wrote:
> I have been looking into Sake, it's history & brewing, I havent
> really been
> able to find much 'documentable' references in books or even wood cuts
> Could anyone in this list point me in any directions?
> Forwarded from another list. Can anyone assist, please?
won't be unpacked until after I move. You DO NOT want to make it strictly
according to period methods. Much chewing and spitting. Move forward a
couple hundred years and things got less icky. The more or less modern
method involves using cultured rice eating critters instead of keeping a
colony alive forever, but besides that it's pretty much the same as a few
hundred years ago.
Note: store bought sake, and most brewed stuff for that matter, is way
underpowered compared to what you get when you make it yourself. I have some
cider sitting around whose yeasties went a bit nuts in. No one has finished
a bottle without becoming severely horizontal. Same goes for the sake I've
made. It's not as evil, but it kicks like an enraged water buffalo.
He who seeks will find, and he who knocks will be let in.
- Noble Cousin!
Greetings from Solveig!
> 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