酒宴

[英文]This photo can be found in Yuasa Hiroshi$s publication of Segawa Kōkichi$s field notes and photographs. If Segawa himself took the photo, which is almost certain, then it was shot between 1929 and 1935, when it appeared in H. Suzuki$s _Taiwan bankai no tenbo_. Segawa referred to the seated man with the head-dress as the @chief@ of Tapangu village (Suzuki: Tappan) in Tsuo territory. The beverage is called $moromi$ (H. Suzuki). Yuasa and Segawa$s description of Tsuo fermented beverages and their consumption is meticulous. They write: @The Tsou people enjoy wine and tobacco. Both men and women, as long as they are above the age of fourteen or fifteen, drink wine, and at celebrations enjoy drinking until they are quite intoxicated. They brew their own wine, including millet wine (emi no ton$u), rice wine (emi no pai), and sorghum wine (emi no batayu, kaoliang wine in Chinese). A method for brewing sweet potato wine (emi no f$ue) was learned from the Chinese. Millet wine is brewed from $glutinous millet$ and italian millet. The millet is first husked and soaked in water for about an hour. Then, millet is crushed with a mortar and pestle. One third of the crushed millet is reserved. The other two thirds is mixed with water and cooked like porridge. The millet porridge is then cooled, and young girls who have beautiful teeth or children chew it, spit it out, to mix with the reserved, uncooked millet. This mixture is kept in a jug covered with cloth or the leaf of the Alocasia macrorrhiza plant. It takes two days in summer, or three to four days in winter to ferment. When fermented, the pot is opened to serve the wine. The unfiltered fermented wine is called chohumu and the filtered fermented wine is called sume. If the wine is over fermented and soured, it is called masuicu ci emi. All these wines are enjoyed. The squeezed dregs of wine are eaten directly or cooked. In the Southern Tsou culture, to make wine, milett is mixed with the plant voyu (Chenopodium album). Rice wine, known as emi no pai or shinima, is made by mixing sweet potato and rice. This mixture is fermented for two to three days, then put in a jug covered with a metal lid to distill into wine@ (Yuasa 2000, p. 176).