<entry id="1093199" stat="A" corpus="jmdict" type="jmdict">
<ent_corp type="jmdict">jmdict</ent_corp>
<ent_seq>2704660</ent_seq>
<k_ele>
<keb>生もと</keb>
</k_ele>
<k_ele>
<keb>生酛</keb>
</k_ele>
<r_ele>
<reb>きもと</reb>
</r_ele>
<sense>
<pos>&n;</pos>
<gloss>traditional sake yeast mash starter</gloss>
<gloss>oldest surviving traditional style of sake making</gloss>
</sense>
<info>
<audit time="2012-04-22 14:29:34" stat="A" unap="true">
<upd_name>Nils Roland Barth</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>See on sake bottles pretty often</upd_detl>
<upd_refs>daijr koj ja:WP
http://ja.wikipedia.org/wiki/生酛
http://www.tamanohikari.co.jp/03-041.html</upd_refs>
</audit>
<audit time="2012-04-22 14:39:12" stat="A" unap="true">
<upd_name>Nils Roland Barth</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>Clarify what is involved.</upd_detl>
<upd_refs>More details:
http://www.sake-world.com/html/more-types-3.html
http://en.wikipedia.org/wiki/Sake</upd_refs>
<upd_diff>@@ -15,1 +15,1 @@
-&lt;gloss&gt;type of traditional sake yeast starter&lt;/gloss&gt;
+&lt;gloss&gt;type of traditional sake yeast starter (rice, mold, and water are ground into a paste)&lt;/gloss&gt;</upd_diff>
</audit>
<audit time="2012-04-23 01:09:57" stat="A" unap="true">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>(a) I want to get away from "type of ..." glosses.
(b) I don't think it's necessary to explain how it's made. Daijirin says 酒母, so "yeast mash" should do.</upd_detl>
<upd_diff>@@ -15,1 +15,1 @@
-&lt;gloss&gt;type of traditional sake yeast starter (rice, mold, and water are ground into a paste)&lt;/gloss&gt;
+&lt;gloss&gt;traditional sake yeast mash starter&lt;/gloss&gt;</upd_diff>
</audit>
<audit time="2012-04-23 04:05:26" stat="A">
<upd_uid>rene</upd_uid>
<upd_name>Rene Malenfant</upd_name>
<upd_email>...address hidden...</upd_email>
</audit>
</info>
</entry>