Originally Posted by
alx
Fikira
Funny but this turns out to be a subject of interest of mine too. I have talked with a couple of my friends here in the wine business and they both showed interest is developing some ideas along these lines. It hasn't been a top priority for me lately but I am in Japan right now buying stones and I will breach this subject here in the next few days to a couple of old timers here.
To my reasoning there is no reason why a stone from a particular mine should not smell unique to its location. Wines do, whiskies do and so does tobacco for their own reason. These Japanese natural stones are not just your everyday average stone that you find in a river bed or on the side of a mountain. These are sedimentary rocks contain not only silica but clays containing micro organisms resulting from the original ancient creation but also from water borne seepage in the more recent past.
The fact that the mines are spread out over a swath of land near Kyoto provides them with an opportunity to be maybe more unique as to and of themselves then some fellows here think is worth talking about, but it interests me. I asked my friend in Napa about it because in the wine industry there already is a vocabulary used to describe the nuances regarding wine. There is also one in place regarding Scotch whisky that is based in part around peat infused ground water and salt spray. This has something to do with the vats and barrels but also with the ingredients and the local water used.
There is no reason in my mind why these natural stones shouldn't have some identifiable odors that are unique to, if not particular if not a certain mine maybe at least to a part of the valley from where they were taken from. At the same time the useful study of the above might not be worth the time and trouble, and of little interest to anyone other than the retired and bored crowd.
best wishes,
Alx
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Indeed, probably a very little talked about subject but very interesting idea!
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