Chemistry Of Sake Brewing - Atkinson, 1881.pdf - Wino i piwo - to211

MEMOIRS

OF THE

SCIENCE DEPARTMENT

TÔKIÔ DAIGAKU

(University of Tokyo)

No. 6

THE CHEMISTRY

SAKE BREWING

R.W. ATKINSON, B.Sc. (Lond.)

Professor of Analytical and Applied Chemistry in Tokio Daigaku

PUBLISHED BY TÔKIÔ DAIGAKU

TÔKIÔ

2541

(1881)

FOREWORD

Here are a few notes concerning this electronically prepared document.

What I did: Because the original was brittle and brown, I xeroxed the entire document,

often tweaking the brightness or contrast. I then scanned the document from the cleanest

xerox copies using a ﬂatbed scanner, I ran the pages through OCR software, ran a spell

checker, and then manually read and edited problem areas. I lost most tables in scanning,

and so re-typed these. I then scanned the ﬁgures, and copied them into the appropriate

places in the document. Although I tried to preserve the accuracy of the original docu-

ment, it’s possible that I introduced some typos or other errors. I apologize for any that

you may ﬁnd. (I also changed some of those annoying British spellings like "vapour").

Figures: Figures are always in place, although the numbering scheme differs from the

original manuscript because the author made heavy use of a plate numbering system that

was difﬁcult to follow and that allowed ﬁgures to ﬂoat too far from the referring text. I’ve

tried to keep ﬁgures close to the point in the text at which they are discussed and to use a

single numbering system. If you ever see this paper cited in the literature, be aware that

ﬁgure, table, and page numbers are different in this version as compared to the original.

Diacritical marks: Linguistic purists like seeing diacritical marks, however, they

present logistical problems. My OCR software does not recognize the various accent

marks, umlauts, cedillas, or other diacritical marks that are used in the text. I also had no

desire to go through the manuscript manually, putting them in where they belonged, so I

left them out (since I don’t really like them anyway). However, in the interest of justice to

those who do appreciate them, here are some words that did have diacritical marks:

jô dori

kôji

Ôzaka

saké

meish û

shisso-ssû shôchû

Tôkiô

ch ô

About copyright: Because the document was written in 1881, it’s statute copyright has

long since expired. Any work I have done on this document that might be normally be

entitled to copyright protection is explicitly placed in the public domain.

If you have any other questions about this document, please let me know. I can be

reached via e-mail to stevens@charm.net

Cheers!

---Mark Stevens

January 1996

PREFACE

Previous to the year 1878 no scientiﬁc account of the brewing of sake had appeared,

the principal papers which had been published being a translation by Professor J.J. Hof-

mann, of Leyden, of an article from the Japanese Encylopaedia, 1714, and a paper in the

transactions of the German Asiatic Society of Japan by Dr. Hofmann, then Professor in the

Medical School of the University of Tokyo. In December, 1878, Mr. O. Korschelt pub-

lished an elaborate paper on the subject in the same transactions, in which he gave a

detailed description of two processes used in Tokyo, and the results of special experiments

made by himself, after which it seemed that very little more could be said. But continued

study of the brewing-process has yielded results which enable us to explain with greater

accuracy the chemical changes involved in the manufacture, and although much yet

remains to be achieved, the present essay will, I trust, be accepted as another rung in the

endless ladder of scientiﬁc investigation.

In carrying out this research I have been assisted in very various ways by a number of

friends, all of whom it would be impossible to mention individually, but I should with rea-

son incur the charge of ingratitude did I not put in the front rank Mr. Kato, President, and

Mr. Hattori, Vice-President, of the University, to whom indeed the very existence of this

memoir is owing. My thanks are also due to Mr. Jihei Kamayama and to Mr. Tobei Isuka,

of Yushima, Tokyo, Proprietors of the koji and sake works, respectively; to Mr. Mansuke

Izumi, of Nishinomiya, and to Mr. Shinyemon Konishi, of Itami, to all of whom I owe

much valuable information.

To M. Pasteur I am indebted for permission to make use of plates 17, 18, and 19, taken

from his “Etudes sur le Vin”. Without the cordial cooperation of my assistant, Mr. Naka-

zawa, my task would have been much more difﬁcult, and thus publicly I desire to

acknowledge my indebtedness to him. Plate 16 I owe to Professor Ewing, and Professor

Cooper has with the greatest kindness looked over the proofs for me.

The substance of Part I of this memoir was communicated to the Royal Society of Lon-

don in a Paper read on 10th March 1881.

The printing of the memoir was carried out at the Government Printing Ofﬁce (Insetsu

Kiyoku), and the plates were engraved by the Gengendo Engraving Company.

The accompanying French (metric) and English equivalents of the Japanese weights

and measures used in the text will prove of assistance to those who are not familiar with

them.

Table 1: Japanese, Metric, and English Weights

Japanese

Metric

English

1 kuwamme (kw.)

= 3.75 kilos

= 8.28 pounds.

1 shaku

=0.30303 meter

= 0.9942 ft.

1 cho (= 10 tan)

= 0.99174 hectare

= 2.45 acres

1 koku (= 10 to = 100 sho = 1000

go)

= 180.39 liters

= 4.963 bushels

= 39.7 gallons

1 yen (paper) (= 100 sen)

about 2s-6d

R.W.A.

University of Tokyo, Japan

May 1881

Figure 1: Sake Brewery

Chemistry Of Sake Brewing - Atkinson, 1881.pdf

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