| 4. |
A 2012-04-26 14:35:57 Rene Malenfant <...address hidden...>
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| 3. |
A* 2012-04-26 10:34:45 Jim Breen <...address hidden...>
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Comments: |
OK. I'll stick my neck out for the briefer gloss. |
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Diff: |
@@ -14,1 +14,1 @@
-<gloss>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)</gloss>
+<gloss>sake brewing using natural yeast and no mashing</gloss> |
| 2. |
A* 2012-04-23 06:48:38 Jim Breen <...address hidden...>
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Refs: |
ＫＯＤ追加語彙 |
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Comments: |
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. |
| 1. |
A* 2012-04-22 14:50:51 Nils Roland Barth <...address hidden...>
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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 |