| 4. |
A 2012-04-23 04:05:26 Rene Malenfant <...address hidden...>
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| 3. |
A* 2012-04-23 01:09:57 Jim Breen <...address hidden...>
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Comments: |
(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. |
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Diff: |
@@ -15,1 +15,1 @@
-<gloss>type of traditional sake yeast starter (rice, mold, and water are ground into a paste)</gloss>
+<gloss>traditional sake yeast mash starter</gloss> |
| 2. |
A* 2012-04-22 14:39:12 Nils Roland Barth <...address hidden...>
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Refs: |
More details:
http://www.sake-world.com/html/more-types-3.html
http://en.wikipedia.org/wiki/Sake |
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Comments: |
Clarify what is involved. |
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Diff: |
@@ -15,1 +15,1 @@
-<gloss>type of traditional sake yeast starter</gloss>
+<gloss>type of traditional sake yeast starter (rice, mold, and water are ground into a paste)</gloss> |
| 1. |
A* 2012-04-22 14:29:34 Nils Roland Barth <...address hidden...>
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Refs: |
daijr koj ja:WP
http://ja.wikipedia.org/wiki/生酛
http://www.tamanohikari.co.jp/03-041.html |
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Comments: |
See on sake bottles pretty often |