<entry id="1093739" stat="A" corpus="jmdict" type="jmdict">
<ent_corp type="jmdict">jmdict</ent_corp>
<ent_seq>2704700</ent_seq>
<k_ele>
<keb>山廃</keb>
</k_ele>
<r_ele>
<reb>やまはい</reb>
</r_ele>
<sense>
<pos>&n;</pos>
<xref type="see" seq="2704680">山卸廃止酛</xref>
<misc>&abbr;</misc>
<gloss>sake brewing using natural yeast and no mashing</gloss>
</sense>
<info>
<audit time="2012-04-22 14:50:51" stat="A" unap="true">
<upd_name>Nils Roland Barth</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_refs>ja:WP
http://ja.wikipedia.org/wiki/山廃仕込み
http://www.tamanohikari.co.jp/03-041.html
http://www.sake-world.com/html/more-types-3.html</upd_refs>
</audit>
<audit time="2012-04-23 06:48:38" stat="A" unap="true">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>Can we try for a briefer gloss? The ref has "sake brewing using natural yeast without a 「mashing [yamaoroshi] operation; 〔その酒〕 yamahai (sake)."How about just "sake brewing using natural yeast and no mashing".
The years of popularity, taste, etc. are going too far, I think.</upd_detl>
<upd_refs>ＫＯＤ追加語彙</upd_refs>
</audit>
<audit time="2012-04-26 10:34:45" stat="A" unap="true">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>OK. I'll stick my neck out for the briefer gloss.</upd_detl>
<upd_diff>@@ -14,1 +14,1 @@
-&lt;gloss&gt;traditional sake-making method where the starter mash is not ground, but lactic acid is not added (popular 1910s, still used occasionally for gamy flavor)&lt;/gloss&gt;
+&lt;gloss&gt;sake brewing using natural yeast and no mashing&lt;/gloss&gt;</upd_diff>
</audit>
<audit time="2012-04-26 14:35:57" stat="A">
<upd_uid>rene</upd_uid>
<upd_name>Rene Malenfant</upd_name>
<upd_email>...address hidden...</upd_email>
</audit>
</info>
</entry>