Changes

From SamuraiWiki
Jump to navigationJump to search
8 bytes added ,  00:10, 22 September 2012
no edit summary
Line 5: Line 5:  
Saké distributed widely throughout the country was originally brewed mainly in cities. [[Fushimi]], today a part of the city of [[Kyoto]], was among the most famous or prominent saké brewing districts in the [[Edo period]], and remains so today; riverboats carried Fushimi saké (along with numerous other goods) between Kyoto and [[Osaka]], and via seagoing ships and overland routes from Osaka, to many other parts of the country.
 
Saké distributed widely throughout the country was originally brewed mainly in cities. [[Fushimi]], today a part of the city of [[Kyoto]], was among the most famous or prominent saké brewing districts in the [[Edo period]], and remains so today; riverboats carried Fushimi saké (along with numerous other goods) between Kyoto and [[Osaka]], and via seagoing ships and overland routes from Osaka, to many other parts of the country.
   −
Rural brewing became more viable in the Edo period when techniques were developed for making a rice-based still-beer (i.e. saké in an earlier stage of the brewing process) more transportable. Brewers/breweries (called ''kuramoto'') added alum to the mixture; the alum combined with certain undesirable by-products of fermentation, sinking to the bottom and allowing clearer wine to be poured or siphoned off the top.<ref>Kaplan, Edward. The Cultures of East Asia: Political-Material Aspects. Chap. 16. 09 Nov 2006. <http://www.ac.wwu.edu/~kaplan/>.<br>By some accounts, this technique was discovered by accident, when a worker dumped alum into the vats in order to harm his employer, with whom he was angry.</ref>
+
Rural brewing became more viable in the Edo period when techniques were developed for making a rice-based still-beer (i.e. saké in an earlier stage of the brewing process) more transportable. Brewers/breweries (called ''kuramoto'') added alum to the mixture; the alum combined with certain undesirable by-products of fermentation, sinking to the bottom and allowing clearer wine to be poured or siphoned off the top.<ref>Kaplan, Edward. The Cultures of East Asia: Political-Material Aspects. Chap. 16. 09 Nov 2006. <http://www.ac.wwu.edu/~kaplan/>. p16-13.<br>By some accounts, this technique was discovered by accident, when a worker dumped alum into the vats in order to harm his employer, with whom he was angry.</ref>
    
{{stub}}
 
{{stub}}
contributor
26,975

edits

Navigation menu