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Back in the old days, when awamori was made by hand, distilling
was carried out in copper pot stills with a 108-126 liter
capacity. A metal or wooden container was placed on the pot
still, and a tin pipe ran from the top of the container to
a cooling device. The tin pipe connecting the still and the
coolant was called the uma or watashi. There
was water in the coolant, and as the distilled liquid passed
through the wiggly-shaped pipe, the temperature of the liquid
dropped. |
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