Broom 2025 — Chita's grain preparation and fermentation are described by Maemura

Bibliography Entry

Broom, Dave. The Japanese Way of Whisky. Revised edition. London: Mitchell Beazley, 2025.

Chapters

Citation Category

Citation

Citation ID

1584

Citation Status

Needs Review

Citation Style

Chicago Notes and Bibliography

Citation Summary

Broom's Chita visit describes cooking corn, cooling before adding malted barley for enzymatic conversion, then cooling for yeast addition; Maemura reports fermentation over three to four days to approximately 10–10.5% ABV.

Claims

Drafts

Excerpts

Chita's grain preparation and fermentation are described by Maemura

Footnote Text

Dave Broom, The Japanese Way of Whisky, rev. ed. (London: Mitchell Beazley, 2025), 116 (displayed ebook pagination; preserved Notion capture).

Full Citation

Dave Broom, The Japanese Way of Whisky, rev. ed. (London: Mitchell Beazley, 2025), 116 (displayed ebook pagination; preserved Notion capture).

Literature Notes

The Japanese Way of Whisky — full-source synthesis

Locator End

p. 116; PDF sheet 186

Locator Start

p. 116; PDF sheet 186

Locator Type

Page

Permalink

Sections

Short Citation

Broom, Japanese Way of Whisky, 116 (ebook).

Source

No access

Source Section

Chita

Verification Notes

Citation and locator reconciled against freshly source-audited EXT-1674; displayed ebook p. 116; preserved Notion PDF 186–186 of 420. Notion420 and Movies383 are distinct captures. Passage verified, but publisher pagination/copy completeness remains unresolved. Use the linked excerpt's attribution and limitations; no independent factual validation or public placement is implied.

Source and locator

Dave Broom, The Japanese Way of Whisky, rev. ed. (London: Mitchell Beazley, 2025), 116 (displayed ebook pagination; preserved Notion capture).

p. 116; PDF sheet 186 through p. 116; PDF sheet 186.

Supported passage

Broom's Chita visit describes cooking corn, cooling before adding malted barley for enzymatic conversion, then cooling for yeast addition; Maemura reports fermentation over three to four days to approximately 10–10.5% ABV.

Attribution and limits

The process account is attributed testimony, not an independently measured production log. The earlier wording about designed whisky versus neutral alcohol belongs to the broader chapter argument, not this locator alone. Proposed Academy use: a process-flow comparison that separates cooking, conversion and fermentation. Avoid treating this site's configuration as universal for grain distilleries.

Verification and use

Citation and locator reconciled against freshly source-audited EXT-1674; displayed ebook p. 116; preserved Notion PDF 186–186 of 420. Notion420 and Movies383 are distinct captures. Passage verified, but publisher pagination/copy completeness remains unresolved. Use the linked excerpt's attribution and limitations; no independent factual validation or public placement is implied.

Existing Source, Excerpt and Literature Note relations are retained. This audit does not add a public course placement.