(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.
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发表于 6-1-2021 14:51:42
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