Moromi fermentation data on the Baumé temperature scale and the alcohol concentration (v/v％) were obtained by fermenting 25 kinds of Ginjo, 18 Jyunmai, 20 Honjyouzo and 17 Futsu moromi samples. These data were classified into four groups according to the polishing ratio of the rice material.
  An analysis of these data showed that the polishing ratio of the rice material was related to the maximum moromi Baumé value, the final moromi alcohol concentration, the day for the highest moromi temperature, the number of moromi fermentation days, the initial moromi temperature, and the maximum moromi temperature.
  The resulting relationship suggests that the polishing ratio of the rice material controlled the fermentation of sake moromi.

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  We investigated the substance of a lecture book used in “discipline dojo” performed in Okutama, Senmayacho, Ichinoseki, Iwate prefecture until the mid sixties.
  A section referring to “notes on torimochi and guests” in the text book provides information on the protocols that must be observed during a wedding ceremony and the ensuing reception. The ceremony and reception took place in both the homes of the bride and bridegroom. A bowl, which represented the bride, was passed from the mother of the bride to the matchmaker, and then from the matchmaker to the mother of the bridegroom. The ceremony and reception were conducted by an emcee, known as “torimochi” who led people in chanting “utai”. At discipline dojo people learned about wedding ceremony protocols and how to chant “utai”. We were the first people to use this lecture book as part of academic research.

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