스크랩 일본어 술 사케의 어원은 발효에서 온다.

[신민수]

일본어로 술을 사케 라고 한다.
삭혀서 즉 발효시켜서 만든 것이 바로 술이다.

삭혀-->어원

Proto-Altaic: *sa?k`V

Nostratic: Nostratic

 

Eurasiatic: *sVk?V ( ~ ?-)

Meaning: juice, ferment

Borean: Borean

Indo-European: *su?ok?-, *souk?-

 

Altaic: *sa?k`V

Comments: Cf. *[s]iKV

References: МССНЯ 366; ND 2193 *s?/s?u(?a)K?V(r?V) 'resin, gum' (with dub. Ur.; on Drav. cf. *CiKV); 2697 *z?UK?[?] 'juice' (IE + diff. Alt. + Irq.).

Meaning: to ferment

Russian meaning: бродить, сочиться

Turkic: *sak?r? / *sag?r?

 

Mongolian: *saga- / *saka-

 

Proto-Mongolian: *saga- / *saka-

Altaic etymology: Altaic etymology

Meaning: to ferment, to trickle

Russian meaning: бродить, сочиться

Written Mongolian: sa?a-

Khalkha: saga-

Buriat: haxaj- 'to become covered with mud' (?)

Kalmuck: sax?-

Comments: KW 308.

Tungus-Manchu: *saku

 

Korean: *sa?k- / s??k-

 

Proto-Korean: *sa?k- / *s??k-

Altaic etymology: Altaic etymology

Meaning: 1 to exude, effervesce, ferment 2 to rot, become spoiled 3 ferment, yeast

Russian meaning: 1 киснуть, бродить, выделяться (о поте, пузырьках из воды etc.) 2 гнить, портиться 3 фермент, закваска

Modern Korean: sak- 1, s:?k- 2, s?gim 3

Middle Korean: sa?k- 1, s??k- 2, s??ki?m 3

Comments: Liu 435, 448, 450, KED 888, 940.

Comments: EAS 91, KW 308, SKE 220 (Doerfer's skepticism in TMN 3, 255 is hardly justified). The variation of *-g- and *-k- in Turkic and Mongolian is suspicious (cf. also the Nanai form pointing rather to *-k-), perhaps indicating that we are dealing with a merger of two different roots - cf. also the variety of reflexes in Korean; cf. also *sak`o and *zi?u?ko.

[신민수]

섞혀(발효) → 삭혀 → さけ : 술