Haruna quickly came back with two bottles of wine, wiped it carefully with a rag and handed it to Kitahara Shuji, who held it and stared at it for a while, looked at the label, put one of the bottles in front of An Yun Eisuke, and said with a smile: "Mr.
An Yun, this is our own wine, originally it was not sold to the outside world, but you came to our store, we have the responsibility to keep you in a good mood, if you don't mind, can you allow me to use this bottle of wine to exchange this bottle in your hand back" An Yun Yingsuke had a hunch that Kitahara Shu was going to press the goods at the bottom of the box, but he didn't pay attention to it.
He only looked at the bottle in front of him with interest, and asked with a smile: "This bottle of wine is good" Kitahara Shuji nodded with a smile: "This bottle of wine is good" Junmiya sake is inferior to good cooking, which has been criticized for a long time, and the liquor is quite profitable, and Kitahara Shuji also moved his mind to sell his own sake, and at the same time, it is also very convenient to operate, and the tools are ready-made.
Fukuzawa Naotaka has brewed sake before, and he has also thought about the integration of brewing and sales, which is probably the dream of every izakaya owner, but Fukuzawa Naokaka is a bit back, and he can't do anything, so he naturally failed decisively.
However, after Kitahara Shuji moved his mind, he also tried it, and the result was not much better.
It's not that he failed to make sake, the production of Japanese sake is very simple, that is, it was born from Chinese rice wine, and the process is basically the same, it is really something that can be done in a country workshop Japanese sake originally originated from chewing wine, and chewing sake is actually a mixture of sake and sake lees, and it is really a mouthful of crumbs when you drink it in one sip, and the taste is extremely poor.
Later, the ancient brewers added lime to the chewing sake, and after precipitating the dregs, only the upper layer of clear liquid was taken, which was regarded as a new sake, and was renamed "sake".
This is where the word "sake" comes from, but when lime is added, the taste is even worse, and the astringency makes the scalp tingle and almost unbearable.
This unfortunate situation lasted until the 8th century, when the ancient Korean kingdom of Baekje finally introduced the brewing method of Chinese rice wine to Japan, and the Japanese learned to ferment koji to make sake, and the sake was not only clear and transparent, but also had a strong smell of rice, so that modern sake took shape.
Therefore, Japanese sake was originally made by mixing rice, the raw material of chewing sake, and koji, a traditional Chinese rice wine making method.
Although after more than 1,000 years of development, there is a great difference between the two kinds of sake today, but the basic process remains the same, and the core is that the reason why Fukuzawa Naotaka failed in the production of koji is that he cannot get a unique koji that has been passed down from generation to generation, so he can only use the color of the road, and the cost of the sake brewed is high and the taste is poor, and he is directly defeated.
That changed Kitahara Shuji wanted to make wine and make money, although his cooking skills can't be used directly to make wine, but he can make koji, simply put, it is to add mold to steamed rice, which is an alternative way to deal with ingredients, and the passive favor of the god of food can make the finished product a small probability of raising a level.
It took him more than 30 times to make a perfect koji, and he threw away a large number of inferior koji and ordinary koji, and then took this perfect koji and began to try to make wine, completely according to the ancient method.
The first step is rice grinding, which is called Buai, which is the grinding of the outer layer of brown rice and transforming it into a semi-polished rice shape.
The outer layer of brown rice contains ingredients such as protein and amino acids that can make sake delicious, but if these ingredients are too high, it will make the sake taste mixed, so it is necessary to grind off part of the outer layer of brown rice, and the amount of grinding depends on the situation, such as grinding off 40, which is called 60 polished rice step; The second is to wash the rice, wash and soak the rice, and at the same time let the water content of the rice rise; Again, it is to steam the rice, set up a large pot to make a big fire, and steam the rice; Again, a small amount of steamed rice is placed in a shallow wooden basin, koji and an appropriate amount of water are added, and then stirred desperately for several days to make the sake mother.
Again, the sake brewery and a large amount of steamed rice are put into wooden barrels and left to rest.
Under the influence of koji, the flour in the rice is broken down into sugars that promote alcoholic fermentation; Finally, the rice that has been fermented in a wooden barrel and turned into a rice paste is put into a bag, and the sake that flows out is vigorously pressed.
The above process comes from a skill book eaten by Kitahara Shuji, a famous product of Toei Mountains and Seas, which is seventy percent of the traditional Japanese cuisine ingredients collection method, and three percent of the traditional liquor production method.
Kitahara Shuji succeeded in brewing the wine, but he didn't make it worthwhile.
It took thirty-five days before and after, and although most of the time was spent on rest, he still took in it for two whole days and one night, and even launched five collective labor for the whole family on rest days, which exhausted everyone half to death.
What's more, this is still trial production, that is, in the test of the formula, such as 90 polished rice step steamed in a pot, 80 polished rice step steamed in a pot, etc., in the end only got seven bags of rice paste, after squeezing the deduction of obviously very poor quality is very turbid, only get 17 bottles of pure good wine, he thinks that if he sells, even if it is sold according to the special good wine, a bottle of 350,000 yen, is only 780,000 yen, it is better to open a store honestly The main reason is that the continuous stirring that cannot be stopped is too tiring, and it lasts for two or three days, and it needs to be constantly changed, which is very suspected of child abuse in Fukuzawa's house.
Unless he plans to recruit people to open a winery directly, small-scale winemaking is purely idle and only knows that only large-scale winemaking can be profitable, and small-scale winemaking is purely toss-up.
He tried it once and died, thinking that a three-year-old shop was not worth selling by making his own wine, so he sealed the seventeen bottles of good sake, and he carefully stared at the quality of these wines for a while, and the labels were generally perfect sake, fine sake, and even two bottles of mutant varieties.
It's not that he doesn't make money, it's that he doesn't have enough manpower and time now, after all, his ambition is not to create a new world in the catering industry or to be a god of wine or food.
Haruna is quite interested in making her own sake, and occasionally encourages Kitahara Shuji to try another batch when making miso collectively, and I feel that with the experience of last time, the amount of sake produced this time should be greatly increased, but Kitahara Shuji politely refused.
Now you don't have to make money from brewing, and although the regular customers of the Pure Taste House often complain, the operating income has not been affected, so don't waste that time and toss everyone.
However, he gave Haruna the process he had summarized, the brewing experience, and the perfect koji that had been sealed, and if she was interested, she could open a small brewery by herself when she grew up.
His main goal has not changed, that is, to spend the infant period safely and smoothly, as long as the money is enough, and he is not in a hurry to complete the original accumulation for the time being, but now the classmate's family comes to the store to eat, and the classmate's father spent three big tickets and complained about the wine too much, he thought about it for a while, and decided to take a bottle of good wine out to let this guy see and understand.
He has been working in the pure taste house for a long time, and he has gradually developed the self-esteem of a famous chef, although this An Yun Yingzhu did not show too obviously, but he still felt that this guy was accusing their store of having something wrong, it was indeed a bit wrong, but hitting people is not a slap in the face, there is no need to keep talking about wine, although you paid, but we also took out a full set of craftsmanship to entertain with all our hearts, and always talked about things that we couldn't produce ourselves, what do you want to do Kitahara Shuji directly took out the bottom of the test box, and An Yun Yingsuke also nodded happily: "Kitahara-kun, then I'm welcome, but I paid for both bottles of wine, and the bottle of Hanahachi will be stored on the counter for the time being."
He didn't come to offend people, he insisted that the wine was too inferior to match the cooking level of Kitahara Shuji, and he also had other purposes, and he was the new sake brewing superintendent.
A sake brewery is a sake brewery, or sake brewery.
At present, there are more than 1,000 sake breweries in Japan, and the scale is not too large, mainly because it requires a lot of manpower, and the sake made by modern machines is not recognized by drinkers, and is considered to be a low-grade product, and it is still a semi-mechanical and semi-manual production in the 21st century.
Nagoya City, Aichi Prefecture, as an important town in Guanzhong, although all conditions are not suitable for sake brewing, but of course there are sake breweries, including one of Kikuki Liquor Co., Ltd., to which Eisuke Aki belongs, but because he can't sell alcohol, it is about to close down.
After he came, he first visited the local liquor industry tycoons, famous hotels and major banks according to the rules, and then went to meet his former classmates and friends to continue the contact, and just happened to hear the rumors of the pure taste house, a family-style izakaya, which squeezed the pillar branch of the Ara restaurant group to death.
What's more, he also heard the rumor that the cuisine of Junweiya is magical, but the wine is very ordinary, so for him, it is sleepiness and a pillow He is a master brewer, and he is confident that the quality of Yukimi sake brewery will rise to a higher level, but now the reputation of this sake brewery is a little stinky, what can I do So he inquired carefully about the pure taste house, and then came to try the cooking level of the pure taste house in person, and found that it was really very good, extraordinary, so he naturally wanted to emphasize that the wine was inferior to this kind of cuisine, just waiting for Kitahara Shuji to ask curiously: "Dare to ask Your Excellency, what kind of good wine can complement my cuisine."
Then he replied: "Naturally, the famous wine in Guanzhong was hidden in winter."
Kitahara Shuji suddenly realized, nodded again and again, and then the two of them met and smiled, shook their hands, and sympathized with each other, and finally he gave Junweiya a low price or even free wine, and Junweiya used his reputation in the food circle to help him rebrand the new sake and restore the reputation of the sake brewery, and his sake brewery naturally came alive again.
It's totally a win-win, nothing wrong It's a pity that Kitahara Shuji didn't play his cards according to common sense, and under his clear hints, not only did he not humbly ask for advice, but he took out a bottle of "good wine" that was not sold to the outside world at the bottom of the box But An Yun Yingsuke is not afraid, he is a real predecessor of the wine country, no matter what kind of wine this is, as long as he touches his lips, he can spray Kitahara Shuji to death on the spot, and after all, he can convince him and finally achieve a win-win situation Alas, he is indeed a celebrity chef, but after all, he is still a young man, and he doesn't know how profound the wine road is.