There are more than 1500 sake breweries in Japan, and most of these famous sake breweries are concentrated near Kyoto and Kobe in Kansai. Ke Fan visited three famous wineries, namely Laurel Pavilion in Kyoto, White Crane in Kobe and Authentic Chrysanthemum. Learn the history, scale and brewing technology of Japanese sake distillery with Ke Fan.
1
Yueguiguan
Laurel View Winery is near the "Taoshan Yulingqian" station, and you can walk here with Google Maps.
The concept of Guangdong and Guangxi was founded in Kuanyong 14 (1637). At that time, the name of the wine was "Yuquan", which has a history of 360 years.
Its raw material rice is also Yamada well, and the water quality is soft and soft, and the wine brewed is pure and elegant. In the Japanese Fashion Wine Competition of 1905, the winner can get the crown symbolizing the highest honor. In order to win the highest honor symbolizing sake, the brand name of "Laurel Pavilion" was adopted.
This water is used to make wine. It is clear and sweet.
Sake in Japan uses specially cultivated brewed rice, such as 1. Yamada brocade, 25 million stones, 3. Meishan Brocade, 4. Xiong machi, etc. According to the different names of the brewed wine, different rice is used.
There is a difference between the rice used to make wine and the rice we usually eat. 1000 grains of brewed rice are 5- 10g heavier than ordinary rice. It is very wasteful to measure wine with rice. After washing rice, each grain of rice is only 70%, 50% or even 30% of its original size.
The water left over from washing rice can be used to make cosmetics, Lamian Noodles, and soak food. I don't know what kind of wine is used in a ⅱ' s fairy water, and the price exceeds all Daqu.
The following is an introduction to the ancient artificial brewing technology:
1, rice washing, removing the residual rice bran on the surface of white rice. Put the white rice and water into the bucket, stir them carefully by hand, pour out the white water, sing the rice-washing ballad once, and wash them barefoot three times, 70 times, 50 times and 30 times respectively. After the washed rice is fully dehydrated, put it in a soaking bucket and soak it in water. After several hours, remove the barrel plug to remove the water.
2. Steaming rice: Pour the dehydrated rice into a steamer and steam it for about 1 hour. White rice is easier to ferment when cooked. Workers wearing straw sandals pull steamed rice out with shovels and put it in rice barrels, and carry it to the processing site with their shoulders.
3. Let it cool. In order to make sake koji conveniently, the steamed hot rice is poured on the straw mat, spread out with a rake, and naturally cooled to room temperature by using the cold air in winter morning. When making sake koji, cool it to about 32 degrees.
4. Make koji, transport the steamed rice cooled to 32 degrees to the bed in the koji room, sprinkle aspergillus spores on it, fully knead it by hand, and pile it up one by one. 15 hours later, knead the hardened steamed rice by hand again to promote the reproduction of Aspergillus. After 3 hours, put about 1.5 kg into the curved cover, and then stack the curved cover on the shelf every 6 times. Then stir it every 2-3 hours and invert it for about 40 hours to make koji.
5, making yeast, and cultivating a large number of pure yeast suitable for brewing into yeast. The steamed rice, distiller's yeast and water are fully mixed and stirred every 2-3 hours. In groups of 2-3 people every half, while singing the ballad that the wine mother grinds backwards, they grind steamed rice backwards with a shovel. Then pour the steamed rice after rice milling into 1 distiller's yeast barrel to make pure yeast at low temperature.
6. Make mash, and add yeast into the mash tank. Then add distiller's yeast, steamed rice and water in three times (initial addition, secondary addition and residual addition).
The amount of yeast, distiller's yeast, steamed rice and water added (the first 1 day) is 1/3.
Skip (the next day) To promote yeast proliferation, stop feeding.
On the third day, Tian Zhong added 2/3 of the total yeast, distiller's yeast, steamed rice and water.
On the fourth day, the amount of yeast, distiller's yeast, steamed rice and water is the total amount, and the material is finished.
Then the temperature was adjusted to below 15℃, and it took about 25 days to make it while maintaining the balance between saccharification and alcohol fermentation.
7. Press the wine, filter the mash hydraulically, and separate the new wine from the distiller's grains. Put the fermented mash into a wine bag, fold the mouth of the bag and pile it up in the distiller's grains. After all the mash is put into the wine bag, cover the lid and tray, hang stones at the end of the crowbar bit by bit, and slowly squeeze the mash. At this point, the initial outflow of white turbid wine is called "barren".
After watching the complicated brewing process, please show us the exquisite posters released by Laurel Winery in 1930s.
1939 North Island Zhongda Painting
Suzuki Fuqiao 1938 Painting
North Island Chunda 1933 Painting? At that time, it was banned by the government and not made public.
The annoying guest found an interesting thing about Laurel's family. Short-lived thieves live short, but long-lived thieves live. The shortest-lived thief is 27 years old, the longest-lived thief is 93 years old, and a 9 1 year-old thief is still alive.
2
Ju authentic
Juzheng started business on 1659. It is one of the established companies in the sake industry in Japan.
Because of its strong smell, it is called: male wine. The reason why Juzheng Company can brew such cold wine is because it uses Juzheng yeast developed by Juzheng Company as the mother wine in the process of brewing and fermentation.
The brewing method of sake is similar, so I won't go into details here.
In 20 14, Emperor Akihito and his wife held a palace dinner in Toyama Hall of Tokyo Imperial Palace, Japan, welcoming the visit of US President Barack Obama. The brand of wine used in Japan to entertain national guests has always been "authentic chrysanthemum".
Yinda Village, known as the "King of Sake", is the most expensive wine seen by annoying customers in this winery.
Every Qing winery has a beautiful picture painted by a famous painter for the winery.
The decoration of authentic chrysanthemum winery is very beautiful and generous.
What is most worth mentioning is that his distiller's grains ice cream is simply delicious and has been thrown out of McDonald's for dozens of streets. It is estimated that you can't buy it in the market, so you can only enjoy it yourself in the store.
The business scope of Chrysanthemum Authentic Company is very wide: Chrysanthemum Authentic Series Sake, Chrysanthemum Authentic Soju, Chrysanthemum Authentic Plum Wine, Beverage and Cosmetics.
Chrysanthemum genuine pink moisturizing water is available in all drugstores. Some netizens posted on the Internet that it was better than fairy water. Interested friends can try it.
three
white crane
Lily sake was founded in 1743 and has a history of more than 250 years.
Baihe Winery is the largest of the three, with the most vivid display effect, and the wax figure 1: 1 is lifelike.
Of course, Meitu is also an essential one.
There are also a surprising number of derivative products of Lily House, and some customers have tried their cosmetics. The most expensive one has a particularly good moisturizing effect. The authentic moisturizing effect of chrysanthemum powder water is a few blocks worse than this.
Today, the content of this article is relatively large, and it is a bit tiring to write, but writing is something I particularly like to do, no matter how tired. What annoying people do is show you a different world.
There are so many beautiful things waiting for us to explore and so many beautiful foods waiting for us to taste in this world.
The world is so beautiful that it is worth fighting for.
I am a writer, a girl who travels all over the world and can write stories.