User talk:SilverJay

Shōchū
Hi, thanks for your comments. Do you think you could correct / add the details you refer to regarding drinking methods / vending machines to the article?

I'll see what I can find re differences between Korean and Japanese shochu. The article does mention that all Korean shochu is korui, which is a major difference. Please add anything you are aware of; if you have references too that would be good - I'd like to make this article properly referenced. One difficulty in a lot of this is that it's hard to avoid just giving opinions on stuff; when translating the Japanese, which typically contains lots of vague statements like "it is said that" and "it appears that" as Japanese style, it's hard to avoid making the English sound woolly.

Thanks, Akihabara 04:15, 8 January 2007 (UTC)

Yipes, what am I getting myself into? Ok, I can contribute and would like to, but it will take me some time to address. Regarding Korean soju, my understanding is that it is usually chemically produced and also flavors are added- this from a Korean friend of mine. I'll have to research a bit. I have some books on shochu I just picked up in Japan, so I'll see what they have to say. Again, you've done a great job. Do you live in Yutenji?

SilverJay 10:48, 8 January 2007 (UTC)

We already have an article on soju; I should add a link to that. Is that what you meant? To be honest I'm not clear on what the difference, if any, between "Korean Shochu" and "Soju" is. It appears to be the same. I live not too far from Yutenji, in Meguro-ku at least. Akihabara 12:47, 8 January 2007 (UTC)

This is what my Korean friend was referring to (from the Soju wiki article): "Soju was then made primarily through dilution by mixing pure ethanol with water and flavoring. The vast majority of inexpensive soju available today is produced in this manner. " It's not really taken at the artisinal level there as it is in Japan- is my understanding. It's chemically sort of "assembled" rather than through purely fermentation and distallation processes. Anyway, the books I have picked up go into some detail about things so I'll pull out what I can- including effects on flavor of the different "koji". It will take me some time though...I used to live nearby on the Toyoko Line for many years. I'm in NYC now. Are you British?

SilverJay 13:20, 8 January 2007 (UTC)

Yes. Toritsu daigaku is my station. I look forward to whatever you can add! Do you read Japanese? Akihabara 14:43, 8 January 2007 (UTC)

I can read Japanese, but not at a professional translator's level and I have to look up the technical words or ask my wife, who is Japanese. By the way, if you are into food and drink, please check out www.chowhound.com, where there is a Japan board - not to mention the "Spirits" board where shochu comes up. I have an email address under my profile if you would like to correspond about shochu as there's not many non-Japanese who know much.

SilverJay 16:14, 8 January 2007 (UTC)

Yeah, I needed a dictionary by me when translating these articles. I have an electronic one, but hardbound Kenkyusha is far and away the best dictionary around. The site looks interesting; I'll keep an eye on it. Akihabara 22:44, 9 January 2007 (UTC)