Thursday, October 12, 2006


Yamazaki, Kyoto sightseeing
This is a distillation still to make whiskey from barley.

Barley is boiled in the still to extract methanol and the vapor of alcohol component passes through this big copper tube to cool off and go to another tank.

An expert in this factory says that the way of cooling it off has a great influence on the savor of whiskey and that pipes' width decides the speed of cooling it off. Thicker pipes cools it slowly and the thinner does it rapidly.

Two of three stills in this photo have a swell on the base of pipes. This has the cooling speed adjust, an expert says.

By the way, cheers, toasts, or bottoms up, means "Kanpai" in Japanese. I love this word, indeed:-) Could you tell me what you say as cheers in your country?
Location by Google Map


At 10/13/2006 3:52 AM, Blogger Ben said...

Cheers Mate!

At 10/13/2006 7:59 PM, Blogger Jing said...

beautiful green colour~~
and in Chinese, we say "gan1 bei1", a little bit similiar pronunciation with Japanese.

have a nice weekend~~

At 10/15/2006 11:43 AM, Blogger macky said...

thanks for nice comments.
"Kanpai(乾杯)" means cheers. It literally means to make a glass empty. So you need to drink a first glass dry after saying Kanpai.

At 10/18/2006 7:14 AM, Blogger Curly said...

Ah, the water of life!

Curly's Photoshop

At 12/08/2006 4:30 PM, Anonymous Jann said...

Malaysian Chinese says Yam Seng.
Iban (native in Sarawak, Malaysia) says Uh.. Ah..


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