Note:
(1)
(a) Keiji Nakazawa 中澤 圭二
(b)
(i) Honolulu https://en.wikipedia.org/wiki/Honolulu
(capital and largest city of Hawaii; Honolulu means "sheltered harbor" or "calm port" in Hawaiian; table: Incorporated 1907, Population (2010 census) City 337,256)
(ii) Oahu https://en.wikipedia.org/wiki/Oahu
(is home to roughly one million people—about two-thirds of the population of the US state of Hawaii; is 44 miles (71 km) long and 30 miles (48 km) across; "The term O'ahu has no confirmed meaning in Hawaiian * * * Ancient Hawaiian tradition attributes the name's origin in the legend of Hawai'iloa, the Polynesian navigator credited with discovery of the Hawaiian Islands. The story relates that he named the island after his daughter")
(c) Sushi Shō すし匠 https://www.ritzcarlton.com/en/h ... ki/dining/sushi-sho
("16 seats")
, whose address is 383 Kalaimoku Street, Waikiki Beach, HI.
(i) Kanji 匠 (in Japan) has exactly the same meaning as in Chinese: craftsman, artisan.
(ii) Waikiki https://en.wikipedia.org/wiki/Waikiki
(also known as Waikiki Beach; is a neighborhood of Honolulu; Waikiki is most famous for Waikiki Beach, which is one of six beaches in the district; Waikiki Beach is almost entirely man-made; section 1 Etymology)
(iii) Kalanimoku https://en.wikipedia.org/wiki/Kalanimoku
(c 1768 – 1827)
(d) Not to be confused with another with the exactly the same ENGLISH name:
Sushi Shō 鮨昭 https://www.sushi-sho.com
("Sushi Sho was established in 1983 and the owner and master chef, Aki Kawata has been keeping the tradition of Edo-mae(Tokyo) and Kansai(Osaka) style sushi alive for more than 30 years. His early training was done at his family restaurant in Wakayama Japan. His sushi, sashimi and specialty dishes are made from the finest ingredients available on the market. Every dish is made to be pure and simple, balanced to highlight each ingredients' unique flavors, served without compromise at his sushi bar")
(i) "Location[:] 10749 San Pablo [Avenue,] El Cerrito, CA 94530"
(ii) El Cerrito, California https://en.wikipedia.org/wiki/El_Cerrito,_California
("El Cerrito (meaning 'little hill' or 'knoll' ")
(iii) Spanish-English dictionary:
* cerrito (noun masculine): "diminutive of cerro" https://en.wiktionary.org/wiki/cerrito
* cerro (noun masculinie; from Latin noun masculine cirrus curl: please read etymology for detail): "hill" https://en.wiktionary.org/wiki/cerro 作者: choi 时间: 6-1-2021 14:53
(2) "Working with him [Nakazawa] at the counter is Takuya Sato, 51, another Tokyo veteran, who left his two-Michelin-star restaurant in Nishiazabu and moved his family to Hawaii. * * * Recent Japanese immigrants in Hawaii are known as shin-issei , a coinage that translates roughly as 'new first-generation.' The influx of shin-issei over the past decade, building upon a foundation laid by earlier generations, has saturated Honolulu in authentic Japanese culture, and not only at high-end places like Sushi Sho. Retailers like Don Quijote carry almost every type of Japanese beauty, culinary or household product imaginable; intimate bar counters, like the one at Fujiyama Texas, offer kushikatsu, deep-fried skewers, served in an atmosphere that transports diners to the noirish streets of Osaka"
(a) Takuya SATŌ 佐藤 卓也
(i) Kanji 卓 has Chinese pronunciation "taku" and means "eminent."
(ii) Nishi-azabu 西麻布 https://en.wikipedia.org/wiki/Nishi-Azabu
(a neighborhood "of Minato-ku, Tokyo [東京都 港区, whose English is Minato Ward or Minato Ku] * * * which was a part of the former Azabu Ward [麻布区 (pronunciation: azabu-ku)]
(b) Don Quijote (store) https://en.wikipedia.org/wiki/Don_Quijote_(store)
(1980- ; a Japanese discount chain store based in Tokyo)
(c) Fujiyama Texas: ハワイの串カツ居酒屋 https://www.fujiyamatexas-hi.com
(i) Melissa Chang, Something New: Fujiyama Texas. Honolulu Magazine, June 2, 2016 https://www.honolulumagazine.com/something-new-fujiyama-texas/
("The first thing is the name. Why Fujiyama Texas? Their original branch is in Tokyo, and the owner, Koichi Sato, just liked the way 'Texas' sounded, as well as the East-meets-West kind of name. He's never even been to Texas, though, so that is pretty much the extent of the Western reference in the restaurant")
(ii) The original Fujiyama Texas is in Chōfu, Tōkyō 東京都 調布市. Take notice that the original is already named Fujiyama Texas (both are named フジヤマ テキサス -- katakana for fujiyama tekisasu).
(A) 富士山 in Japan is pronounced fujisan. Occasionally (as in song or being poetic) the same mountain may be written as 富士の山 and pronounced fuji no yama, where の is a must. Japanese do not say fujiyama.
(B) Even so, I guess "Fujiyama" can not be a registered trademark, being too familiar.
(C) Both chō and fu are Chinese pronunciations of kanji 調 and 布, respectively.
my translation: City name 調布 came from taxing system 租庸調. Where 調 meant paying tax with cloth. Before it became city name, there had been several places within present-day Tokyo that were called 調布.
If one clicks 租庸調, the new ja.wikipedia.org page says Japan and 朝鮮 adopted China's 租庸調: 北周（556年 - 581年, part of 南北朝）to 唐（618年 - 907年）
(d) Japanese-English dictionary:
* kushikatsu 串カツ; 串かつ (n): "deep-fried skewered meat and vegetables" (The "kushi" is Japanese pronunciation of kanji 串. Katsu is from English noun cutlet, same as 豚カツ)
作者: choi 时间: 6-1-2021 15:00
(3) "A love of artisanship connects Nakazawa to a handful of other shin-issei in Hawaii. Sitting behind his sushi counter is a special bottle of Ken Hirata's Hawaiian shochu, an exclusive small batch of the Japanese liquor made using cacao yeast. Hirata, 52 * * * Like other recent arrivals, Hirata and Hirose followed in the footsteps of the thousands of Japanese who started moving to the islands in 1885, a migration that peaked in the 1920s and has continued for generations. But unlike the earliest immigrants, who left an impoverished Japan to seek a better life by working on Hawaii’s sugar cane or pineapple plantations, or by opening general stores, the recent wave left behind a far wealthier country with ambitions to pursue highly personal dreams. * * * When Hirata traveled here from his hometown of Osaka, he tried poi, mashed, fermented taro that's a staple of traditional Hawaiian cuisine. As he tasted the dish, Hirata wondered if shochu could be made from Hawaiian taro instead of from sweet potato, as commonly used in Japan. * * * He soon traveled to Kagoshima 鹿児島市, a city on Japan's southern tip considered the shochu capital of the world, where he visited his favorite maker, Manzen. * * * his distillery, constructed in 2011 on Oahu's North Shore. A short drive from the Banzai Pipeline, some of the world’s most famous surf, on a small stretch of farmland near Haleiwa, Hirata ferments a mash of koji rice (rice and a mold that grows on it), yeast and water for five to seven days. After adding sweet potato, he ferments it another eight to ten days, before distilling and resting the spirit. Most of the resulting shochu is sold straight from his wooden shack. 'Everyone thinks that the life of a liquor distiller is very glamorous,” he says, laughing. “But most of what I do to ensure the shochu ferments and distills properly is cleaning. I’m really a kind of glorified janitor.' Hirata makes shochu on his own, which limits how many bottles he can produce in a given year. Unlike commercial operations that might view this as an impediment to success, Hirata sees it as organic, inevitable, even desirable, as he prefers to continue doing everything himself rather than becoming a boss."
(a) Ken HIRATA 平田 憲
his company: Hawaiian Shochu Company (at Haleiwa, Honolulu, Hawaii) ハワイアン 焼酎 カンパニー
(b) poi (food) https://en.wikipedia.org/wiki/Poi_(food)
("made from starchy vegetables, usually breadfruit, taro or plantain. * * * is produced by mashing cooked starch on a wooden pounding board, with a carved pestle made from basalt, calcite, coral or wood. * * * Poi can be eaten immediately, when fresh and sweet, or left to ferment and become sour, developing a smell reminiscent of plain yoghurt")
(c) 燒酒 https://en.wikipedia.org/wiki/燒酒
("may refer to:
• shaojiu (烧酒/燒酒), more commonly known as Baijiu (白酒), a 56–130 proof Chinese liquor
• shōchū (焼酎), a 40–50 proof Japanese liquor
• soju (소주/燒酒), a 33.6–106 proof Korean liquor")
(d) shōchū 焼酎 https://en.wikipedia.org/wiki/Shōchū
("is typically distilled from rice ([Japanese pronunciation for kanji 米:] kome (which is uncooked rice]), barley (mugi), sweet potatoes (satsuma-imo), buckwheat (soba), or brown sugar ([黒糖:] kokutō), though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes or even carrots. Typically shōchū contains 25% alcohol by volume, which is weaker than baijiu, whiskey or vodka but stronger than huangjiu 黄酒, sake or wine. [section1: Etymology -- kanji 酒 alone is not archaic, whose Japanese pronunciation is sake] * * * [section 3 History:] Around the mid-16th century, the technique [of distilled alcohol drink] arrived in Kagoshima [Prefecture 鹿児島県, whose capital is 鹿児島市], where shōchū was born")
(i) The kanji 麦 (pronounced mugi) can mean "wheat; barley; oat" in Japan.
(ii) Kanji for Satsuma-imo is 薩摩芋, after Satsuma Province 薩摩国 https://en.wikipedia.org/wiki/Satsuma_Province
("is now the western half of Kagoshima Prefecture")
(e) Banzai Pipeline https://en.wikipedia.org/wiki/Banzai_Pipeline
("A reef break is an area in the ocean where waves start to break once they reach the shallows of a reef"/ section 1 Origin of the name)
(i) pipeline (n) https://www.etymonline.com/word/pipeline
(" * * * surfer slang meaning 'hollow part of a large wave' is attested by 1963")
(ii) Banzai Pipeline Beach. Hawaii Weather Channel, undated https://beaches.hawaiiactive.com/oahu/banzai-pipeline.html
("Banzai Pipeline: Located at Ehukai Park across form Sunset Beach Elementary School is the infamous Banzai Pipeline. 'Ehukai' [in Hawaii] means 'sea spray.' Banzai, in Japanese, means 'ten thousand years' and is used as a toast much like 'cheers' or 'salut[e].' The [American] military called Ehukai 'Banzai Beach' because of the rough and dangerous conditions. The early surfers gave it its official name when a construction site nearby had crews that were working on a broken 'pipeline.' And of course, the wave at Ehukai Park, being one of the most famous in the world is well-known for its tubular waves")
(iii) breaking wave https://en.wikipedia.org/wiki/Breaking_wave
(section 1 Type: "Breaking of water surface waves"/ section 1.2 Plunging breakers: figures and animations)
(iv) Samantha James & Roland Stull, Breaking Waves. In ATSC 113 (course 113, for ATmospheric SCience), which is Applied Meteorology: Weather for Sailing, Flying and Snow Sports. Department of Earth, Ocean and Atmospheric Sciences, University of British Columbia, undated https://www.eoas.ubc.ca/courses/ ... ng-waves/index.html
("Waves are formed out in the open ocean and can travel vast distances before breaking on a distant coastline. The energy carried by these waves and the way they break against the shoreline has dramatic impacts on erosion and how shorelines are shaped over time. As waves approach the shore, the bottom of the wave meets the ocean floor. As they drag across the bottom, the front waves slow down, and wavelength is reduced. The following waves start to build up behind the slow ones, and as the wavelengths get shorter, the wave energy gets transferred upwards, increasing wave height. The friction along the bottom slows the base of the wave down while the water at the surface continues forward. When the wave steepness (the ratio between wave height and wavelength) exceeds a ratio of 1:7, it becomes unstable and breaks. The slope of the sea floor greatly influences how quickly the sea floor affects the waves as the waves get closer to shore, and therefore how the waves break. * * * [the same animation as in Wiki:] Plunging breakers occur as waves approach moderate to steep bottoms. The wave becomes steeper than a spilling breaker and the crest falls as a well-defined curl, falling forward with considerable energy. The tube that forms as these waves hit the shore at an angle and progress across the shoreline is what surfers love") (boldface original).
In both (3)(e)(iii) and (iv) the source of the animations are author/artist named Mendax who described this way: "selbst erstellt auf der Grundlage photographischer Aufnahmen im Wellenkanal" which Google Translate says: "self-made based on photographic recordings in the wave channel." So the shaded or fray area(s) is not explained in either. 作者: choi 时间: 6-1-2021 15:06 本帖最后由 choi 于 6-2-2021 07:38 编辑
(4) "In Hawaii, an unpretentious artisanal approach is shared by other Japanese immigrants. For chef Ryuji Murayama, the understatement is evident in his decision not to hang any signs outside his establishment. * * * Chef Murayama, who came here from Japan as a child, worked his way up at some of Honolulu's old-school sushi-yas, including Yohei [Sushi 與平壽司], which the chef claims was the first in the city to offer omakase sushi. * * * [Murayama] finishing his omakase meal with a hand roll of a large, thin slice of top-grade A5 Wagyu [和牛], grilled rare and served atop a mound of rice flecked with fond, crispy bits of meat scraped from the pan. In addition to pricier, high-end sushi like Sushi Sho, and more mid-range sushi like Murayama, Honolulu hosts a range of other Japanese cuisines: kaiseki at Nanzan Giro Giro, which takes a punk approach to the formal fixed menu typical of Kyoto's top restaurants; butabara, grilled pork belly, served by a restaurant chain from Fukuoka whose motto is 'Butabara to the world'; yakitori, charcoal-grilled skewers of every part of the chicken, cooked by an ex–sumo wrestler; and a number of restaurants serving the cuisine of Okinawa, as many people here emigrated from that island group. (Some descendants still identify as Okinawan, not Japanese.)
(a) Sushi Murayama 寿司村山 or すし村山 (by Ryūji MYRAYAMA 村山 竜二)
(b) For A5, see
Handy Guide to the Wagyu Grading System. Steak University, undated. https://www.mychicagosteak.com/s ... ading-system-guide/
(c) fond (n; "borrowed from French, going back to Old French funt, font bottom, base — more at FUND entry 1"):
"small particles of browned food and especially meat that adhere to the bottom of a cooking pan and are used especially in making sauces" https://www.merriam-webster.com/dictionary/fond
Shockingly, the English noun fund came from the same Latin noun masculine fundus bottom.
my translation: 南山枝魯枝魯 uses ware by ceramicist 伊藤南山 and has the original restaurant in Kyoto [of the same name]. Besides Kyoto and Hawaii there is also a branch in Paris. The cuisine is served in courses only whose menu changes every month.
(ii) Lianne Bidal Thompson, Choose Your Adventure. Dining Out; Oahu's answer to your appetite ("a weekly advertising supplement published by Honolulu Star-Advertiser"), May 23, 2021 (cover story of Dinning Out) https://dining.staradvertiser.co ... ose-your-adventure/
("As for the eatery's name, it reflects its eclectic owners. 'Nanzan is one of them,' [Chef 松本 吉弘 Yoshihiro] Matsumoto states. 'He is Ito Nanzan, a ceramic artist in Kyoto. Giro Giro is my original Kyoto restaurant's name. 'Gi' is the owner's last name * * * 'Ro' is from Rosanjin, a big artist in Japan (who's) a cook, ceramic and drawing artist. We have big respect for Rosanjin.' A unique name for a one-of-a-kind restaurant")
(iii) The Kyoto's mainrestaurant is called Giro Giro Hitoshina 枝魯枝魯ひとしな.
(iv) Japanese-English dictionary:
* The kurushi 崩し is a noun whose corresponding verb is kurusu 崩す.
^ kuzusu 崩す 【くずす】 (v): "(1) to destroy; to demolish; to pull down; to tear down; to level * * * (3) to relax (one's pose); to make oneself at ease"
^ The kuzushi kappō is casual and new (read: nontraditional) kind of Japanese cuisine. Very few restaurants in Japan identify themselves as such.
* kappō 割烹 【かっぽう】 (n): "cooking (esp. Japanese style)"
* ippin (Principal); hitoshina 一品 【いっぴん(P); ひとしな】 (n): "(1) item; article; (2) dish; course; (3) (いっぴん only) finest item"
So hitoshina just means dish/ course.
* girogiro ぎろぎろ; ギロギロ (adv,adv) (onomatopoeia): "glaringly"
(v) Rosanjin https://en.wikipedia.org/wiki/Rosanjin
(1883 – 1959; Kitaōji Rosanjin 北大路 魯山人, pen name of Kitaōji Fusajirō 北大路 房次郎)
The ji is Japanese pronunciation of kanji 路. https://www.savoryjapan.com/travel/kyoto/girogiro.html
(e) "takes a punk approach to the formal fixed menu typical of Kyoto's top restaurants"
(i) punk subculture https://en.wikipedia.org/wiki/Punk_subculture
("is largely characterised by anti-establishment views, the promotion of individual freedom, DIY ethics, and is centred on a loud, aggressive genre of rock music called punk rock. * * * beliefs such as non-conformity * * * anti-corporatism * * * anti-consumerist * * * There is a wide range of punk fashion, including * * * hairstyles such as brightly coloured hair and spiked mohawks * * * The punk subculture emerged in the United Kingdom in the mid-1970s")
(ii) punk (adj and n 2) https://www.etymonline.com/word/punk
(f) "typical of Kyoto's top restaurants." Why Kyoto?
(i) "Kaiseki ryori (会席料理) has originated (and has been simplified) from Honzen ryori (本膳料理)": from the Web.
(ii) "室町時代に確立された武家の礼法から始まり江戸時代に発展した形式。しかし明治時代以降ほとんど廃れてしまい * * *" ja.wikipedia.org for "本膳料理."
(A) my translation: Honzen ryori was established during Muromachi period as etiquette 礼法 among samurai families, and flourished in Edo era; but almost went out of use 廃 in and after 以降 Meiji times.
(B) Use images.google.com to see what 本膳料理 looks like.
(C) Muromachi period (1336 - 1573; founded by General ASHIKAGA Takauji 足利 尊氏 and named after Kyoto's Muromachi kōji 室町小路 (where the shogunate (室町)幕府 was headquartered), now Muromachi Street 室町通 (小路 = minor street, in contrast with major street 大路, per en.wikipedia.org for Heian-kyō 平安京; no decree, hance no set time, to change name from 平安京 to 京都; 京都 was a generic term that had been applied to two other capitals in Japan previous to 平安京 -- but gradually became a proper name restricted to Kyoto).
Therefore, 本膳料理, and 会席料理 from it, originated in Kyoto.
Shop List 店舗一覧. Yakitori Hachibei 焼とりの八兵衛, undated https://hachibei.com/en/?page_id=1786
(The last in list of restaurants is "Yakitori Hachibei Chinatown Hawaii" /click the flag icons in the upper right corner to change language)
(i) Japanese-English dictionary:
* butabara 豚バラ; 豚ばら; 豚肋 (n): "boneless pork rib; boned pork rib"
^ The kanj 豚 has Chinese pronunciation "ton" and Japanese pronunciation "bura."
^ abara 肋 【あばら】 (n): "(abbr[eviation]) (See あばら骨・1) rib; rib cage"
^ bara ばら; バラ 《肋》 (n): "(abbr) (See 肋肉) boneless rib (esp. of pork or beef); boned rib"
The "(abbr) (See 肋肉)" means that bara is abbreviation of 肋肉.
* The kanji 鳥 means bird, and by extension, specifically chicken when it comes to food)
* seinikuten 精肉店 【せいにくてん】 (n): "meat shop; butcher's shop" (The "sei" merely means a long vowel of "se").
* The butcher's shop 肉のやしま (pronunciation: niku no yashima) has kanji 肉's Chinese pronunciation niku and 八島 (pronunciation: yashima; their surname, which came from one of archaic name for Japan). Kanji 八 has Chinese pronunciation hachi (as in Hachibei 八兵衛), and Japanese pronunciation yatsu (or reduced to ya as in Yashima).
(ii) yakitoti 焼き鳥 https://en.wikipedia.org/wiki/Yakitori
(iii) 未来の八兵衛マンたちへ 焼とりの八兵衛 創業物語. https://hachibei.com/?page_id=13034&page=3
("1940（昭和15）年に初代・東吉郎（とうきちろう）が創業した「肉のやしま」。福岡県前原市で初の精肉店としてオープンする。2代目・猛美（たけみ） * * * 3代目・且典")
マン is katakana for man (as in businessman). たち in Japanese to signify plural. The preposition へ is "to." So the title 未来の八兵衛マンたちへ means: to future generations of 八兵衛 owners, which implicitly will be his offspring.
Grandfather and father of the current owner 八島 且典 (born in 1961) was 東吉郎 and 猛美, respectively. All three worked at 肉のやしま the grandfather founded in 1940. Then in 1983, 且典 established the dba name 焼とりの八兵衛 and turned into a restuarateur (の is optional; legal title of the company remains 有限会社肉のやしま) at 福岡県 前原市 (presently identified as 前原本店, as branches open).
(iv) The motto "Butabara to the world" is also used in its Japanese-language Web pages; there is no corresponding Japanese motto.
作者: choi 时间: 6-1-2021 15:09
(5) "Yuki Uzuhashi, a beekeeper who runs Manoa Honey & Mead ['originally was founded in Mānoa valley in late 90's': company's website] with his wife, Erika. * * * If Uzuhashi's honey is about accepting what the bees make for themselves, his mead is about controlling how the raw honey combines with yeast, water and tropical fruit during fermentation."
(a) Yukihiro UZUHASHI 埋橋 幸広 (Yuki for short, representing kanji 幸 (this pronunciation is used in names only. Kanji 埋 has the same meaning as in Chinese -- to bury.)
(b) Mānoa valley is in Honolulu.
(6) In Honolulu, "the ones most reminiscent of Japan are smaller operations where the owners do everything. Tama Hirose and Chiaki Takahashi, partners in Hawaii's sole sake operation, not only run the brewery, they take turns working as chef, waiter, sommelier and dishwasher at a tiny restaurant inside, Islander Kura Kitchen, where diners can pair sake with pork belly simmered in soy sauce and brown sugar or salmon roasted with sake lees. Five years ago, when Hirose and Takahashi arrived from Japan * * * they traveled to the Big Island [Oahu] to try to find a spot for their brewery. The search took them to an old Japanese farming settlement on the Hamakua coast, now mostly abandoned. Their visit happened to fall on the day of the month when the Japanese traditionally clean their ancestors' graves."
(a) The article does not say it, but "the sole sake operation" (not sochu) in Hawaii is Islander Sake Brewery (official English name: "United Sake Co Ltd, dba [doing business as] Islander Sake Brewery Hawaii"/ unofficial Japanese name 日本酒醸造所/ opened: March 2020, which explains their slogan: 令和元年創業).
(b) Takashi 'Tama' HIROSE 弘瀬 隆司 (male; tama is Japanese pronunciation of kanji 玉)
(c)
(i) Chiaki TAKAHASHI 高橋 千秋 (female; Respective Japanese pronunciations for kanji 千 and 秋 are chi and aki; kanji 明 also has Japanese pronunciation aki, and hence Chiaki may be pronunciation of male given name 千明 or female given name 千晶.
She used to do research at 山梨大学 ワイン科学研究センター 発酵微生物工学研究部門 (ワイン is katakana for wine, and センター, center) -- before she worked in Tokyo.
(ii) See also 高橋千秋 https://ja.wikipedia.org/wiki/高橋千秋
(1956- ; 男性; 日本の政治家)
(d) Islander Kura Kitchen 蔵キッチン (opened July 2020, just before Independence Day; キッチン is katakana for kitchen; pronounced kura, 蔵 is warehouse, but 蔵元 (kuramoto) is brewery)
(e) "the day of the month when the Japanese traditionally clean their ancestors' graves"
(i) That is Obon お盆/ 御盆 (Bon Festival, Festival of the Dead)
(ii) 「盆」 is 仏教用語の「盂蘭盆会」の省略形. Used to be 太陰暦の7月15日, but after 明治 盆 became 新暦8月15日
(iii) This is Ohaka Mairi お墓参り (Haka is Japanese pronunciation of kanji 墓. o = 御 (paying respect) )
(f) Larry Lieberman, hiaki Dreams of Sake Islander Sake Brewery revives Hawai'i's century-old tradition. Jana Hou! Magazine, April-June, 2021 https://hanahou.com/24.2/chiaki-dreams-of-sake
("In those tanks a few simple ingredients converge: Polished Japanese rice, brewer's yeast, purified water and Aspergillus oryzae, a mold that converts rice starch into glucose. The cool, bubbling potion is kept at precise temperatures for precise periods of time. * * * 'Traditionally in Japan, sake was made only during the cold winter months,' says Islander Sake Brewery proprietor and master brewer Chiaki Takahashi, through an interpreter, as we sit in a comfortable tasting room adjacent to the brewing equipment. 'Farmers in rural areas would work in breweries when it was too cold to grow crops. But now, even in Hawai'i's warm climate, we can keep temperatures very precise because science has advanced so much.' * * * She's a former PhD research scientist from Tokyo, who shifted gears mid-career from investigating the effects of stress on brain chemistry at Nippon Medical School to teaching about the effects of stress on the fermentation process at Japan's National Research Institute of Brewing. * * * 'One of the things people might not understand is that for wine, the skin of the grape is a major factor in flavor. But for sake, there's no skin. We use only the center part of the rice, which makes it difficult to produce different flavors. So people in Japan have spent centuries searching for techniques to expand the varieties of sake. But in old times, they didn't know that stress makes such a difference. Things like colder temperatures, along with the air and wind when they blend in—those changes in parameters stress the yeast. Even laughing voices in the brewing room can have an impact. In sake, that stress affects the microorganisms, which in turn alters the taste and smell.' * * * Inside the brewing room are stainless steel steamers, fermentation vats and an array of lab equipment. Hoses carry the moromi, or sake mash, to a press, where it is strained and filtered. * * * During the four-week fermentation, the temperature is carefully adjusted to maintain optimum conditions. Near the end of the process, the mixture is brought close to freezing [to stop fermentation] * * * By 1908 close to ninety thousand Japanese immigrants were living in the Islands * * * a young Japanese immigrant entrepreneur named Tajirō SUMIDA [住田 多次郎] opened the Honolulu Japanese Sake Brewery Co [ホノルル日本酒醸造会社, founded in 1908] in Pauoa on O'ahu * * * his [Tajiro's] partners and younger brother, Daizō [代蔵] * * * The brewery [of the Sumidas] closed in 1989 * * * [back to the present:] In Japan, Takahashi also met Takashi 'Tama' Hirose, a Japanese graduate of the University of Hawai‘i, who joined the Islander team. (Hirose’s first name is so similar to Takahashi’s last that he adopted the nickname 'Tama' to make it easier to tell them apart.) * * * The company guard dog Kei, a massive but peaceful Japanese Tosa * * * Takahashi opens up a Junmai Ginjo and pours it into our glasses."
(i) Magazine's website: "Hana Hou!—Hawaiian for 'encore!'—is the local term of approval for an outstanding performance."
(ii) Nippon Medical School 日本医科大学 https://en.wikipedia.org/wiki/Nippon_Medical_School
(1876; private; based in Tokyo)
(iii) National Research Institute of Brewing (NRIB) 独立行政法人 酒類総合研究所 https://www.nrib.go.jp/English/
(1904- ; based in Hiroshima)
(iv)
(A) Tosa (dog) https://en.wikipedia.org/wiki/Tosa_(dog)
(The Tosa varies considerably in size; section 2 History)
(B) Its name came from Tosa Province 土佐国 https://en.wikipedia.org/wiki/Tosa_Province
(map)
(v) Japanese-English dictionary:
* junmai ginjō shu 純米吟醸酒 【じゅんまいぎんじょうしゅ】 (n): "(See 吟醸酒) ginjō sake with no added alcohol"
* ginjō shu 吟醸酒 【ぎんじょうしゅ】 (n): "ginjō sake; high-quality sake brewed by low temperature fermentation from white rice milled to 60%"