Haruna quickly came back with two bottles of wine, wiped them carefully with a rag and handed them to Kitahara Hideji. Kitahara Hideji stared at them for a while, looked at the label, and placed one of the bottles in front of An Yunyeisuke, smiling.
Said: "Mr. An Yun, this is our own wine. It was not originally sold to outsiders. But when you come to our store, we have the responsibility to keep you happy. If you don't mind, can you allow me to use this bottle?"
Can I exchange the bottle in your hand for wine?"
An Yunyingsuke had a hunch that Kitahara Hideuchi was digging out the goods at the bottom of the box, but he didn't take it to heart. He said that the wine in his hand was almost worthless, but in fact, this bottle of Hanahachi from Nara was considered valuable in Japan.
It is a first-class product. After all, one bottle costs more than seven or eight ordinary bottles. It is impossible for Kitahara Hideji to come up with a better wine than this one.
He could only look at the bottle in front of him with interest, and asked with a smile: "Is this bottle of wine good?"
Kitahara Xiuji nodded with a smile: "This bottle of wine is good!"
Junmiya has always been criticized for its inferior wine and good food. However, wine is very profitable. Hideji Kitahara has also thought about making his own wine for sale. At the same time, it is also very convenient to operate, and the tools are all ready-made.
Naotaka Fukuzawa had brewed wine before, and he also thought about integrating brewing and selling, which is probably the dream of every izakaya owner. However, Naotaka Fukuzawa had a bit of a backbone, and he couldn't do anything, so he failed decisively.
However, after Hideji Kitahara thought about it, he tried it again, but the result was not much better.
It’s not that he failed in making wine. Japanese sake is very simple to make. It is derived from Chinese rice wine. The process is basically the same. It is really something that can be done in rural workshops. Japanese sake originally originated from kuchizhu, and kuchizhu is actually made of rice wine.
It is a mixture of wine and sake lees. It tastes like crumbs after one sip and has a very bad taste.
Later, the ancient brewers added lime to the kouchi wine, and after settling the dregs, only the upper clear liquid was taken. It was regarded as a new wine and was renamed "sake".
This is the origin of the word "sake", but the taste is worse after adding lime. It is so astringent that it makes the scalp numb and almost unbearable. This unfortunate situation continued until the eighth century AD, when Baekje, the ancient country of Korea, finally
The brewing method of Chinese rice wine was introduced to Japan, and the Japanese learned to use koji fermentation to make wine. The brewed wine was not only clear and transparent, but also had a rich rice aroma. Only then did modern sake take shape.
Therefore, Japanese sake was originally mixed with rice, the raw material of the sake, and the traditional Chinese rice wine making method, the koji method. Although after more than a thousand years of development, today the two kinds of wine have greatly evolved.
There are differences, but the basic process remains the same. The core lies in the production of koji. The reason why Fukuzawa Naotaka failed is that he could not get the unique koji that has been passed down from generation to generation. He could only use popular products. The cost of brewing the wine was high and the taste was poor.
Directly defeated.
Kitahara Shuji wants to make money by making wine. Although his [Cooking Skills] skills cannot be used directly to make wine, he can make koji - simply put, it is adding mold to steamed rice, which is an alternative way to process ingredients - and passively [
The God of Cookery's Favor] can increase the finished product by one level with a small probability.
It took him more than 30 times to make the "perfect wine koji" by chance, and he threw away a lot of other "inferior wine koji" and "ordinary wine koji", and then started trying with this "perfect wine koji"
Winemaking is completely based on ancient methods.
The first step is to grind the rice. This step is called a step, which means grinding off the outer layer of brown rice and turning it into semi-polished rice. The outer layer of brown rice contains proteins and amino acids that can make sake delicious, but these ingredients are too high.
On the contrary, it will complicate the taste of wine, so part of the outer layer of brown rice must be ground off. The amount of grinding off depends on the situation. For example, grinding off 40% is called 60% rice polishing;
The second step is to wash the rice. Wash and soak the rice to increase the moisture content of the rice;
Next is steaming rice. Set up a large pot over high heat and steam the rice until cooked;
Next, put a small amount of steamed rice into a shallow-bottomed wooden basin, add koji and an appropriate amount of water, and then stir vigorously for several days to make jiujiu;
Next, put the sake koji and a large amount of steamed rice into wooden barrels and let them stand. Under the action of the koji, the rice flour will be decomposed into sugars that can promote alcohol fermentation;
Finally, the rice that has been fermented in the barrel and turned into rice paste is put into the bag and pressed with great force, and what flows out is sake.
The above process comes from a skill book "Japanese Mountain and Sea Famous Products" that Hideji Kitahara ate. 70% of it is the method of collecting traditional Japanese food ingredients, and 30% is the traditional method of making wine.
Kitahara Shuji succeeded in brewing the wine, but he calculated that it was not cost-effective. It took a total of thirty-five days. Although most of the time was spent on resting, he still spent two full days in it.
Throughout the day and night, the whole family was mobilized to work collectively on five rest days, which exhausted everyone to death.
More importantly, this is still a trial production, just testing the formula. For example, 90% polished rice is steamed in one pot, 80% polished rice is steamed in one pot, etc. In the end, only seven bags of rice paste were obtained. After squeezing,
After deducting the ones that were obviously very turbid and poor quality, he only got 17 bottles of pure good wine - he felt that if he sold it, even if it was sold as a special good wine, it would only cost 300,000 to 500,000 yen a bottle, which is only 700,000 to 800,000 yen. It was not as good as the old wine.
Let’s open a store honestly!
The main reason is that the continuous stirring is too tiring. It lasts for two or three days and requires constant replacement of hands. This is very suspected of child abuse in Fukuzawa's house.
Unless he plans to recruit people to directly open a winery, small-scale winemaking is purely a pain in the ass - only after trying it will he realize that only large-scale winemaking can be profitable, and small-scale winemaking is purely a torment.
He gave up after trying it once. He felt that it was not worth opening a store for three years to make wine and sell it, so he sealed up the seventeen bottles of good wine. He stared at the quality of these wines for a while, and the labels were generally "Perfect"
Sake], [Excellent Sake], and even two bottles of mutated varieties. If the diners become addicted to it and clamor for them to continue brewing, it will be troublesome.
It’s not that he doesn’t make money, but that he currently lacks manpower and time. After all, his ambition is not to create a new world in the catering industry or to be the god of wine or food.
Haruna is quite interested in home brewing. Occasionally when making miso in a group, she would encourage Hideji Kitahara to try brewing another batch. She felt that with the experience last time, the amount of wine produced this time should be greatly increased, but Hideji Kitahara declined.
Nowadays, it is not necessary to make money by brewing. Although the regular customers of Chunwei House often complain, the operating income has not been affected, so it is better not to waste that time and toss everyone. However, he summarized the technological process, brewing experience and
The sealed perfect wine koji has been given to Haruna. If she is interested, she can open her own small winery when she grows up.
His main goal has never changed, which is to survive his childhood safely and smoothly, as long as he has enough money, and he is not in a rush to complete primitive accumulation for the time being. But now his classmate’s family comes to the restaurant for dinner, and his classmate’s father spends three large bills and keeps going.
After complaining about drinking too much, he thought about it and decided to bring out a bottle of good wine to show this guy.
He has been working as a general at Chunweiwu for a long time, and has gradually gained the self-esteem of a famous chef. Although An Yunyingsuke did not show it too obviously, he still felt that this guy was accusing their store of something wrong - indeed there was something wrong with it.
, but it’s not a slap in the face. There’s no need to talk about wine all the time, right? Although you paid, we also used a full set of skills to entertain you. We always talk about things that we can’t produce ourselves. What do we want to do?
?
Kitahara Shuji directly took out the contents of the test box, and An Yunyingsuke also nodded happily: "Kitahara-kun, I'm not polite, but I paid for both bottles of wine, and I will help you with the bottle of flower for the time being.
Leave it on the counter!"
He didn't come here just to offend anyone. He had another purpose in insisting that the wine was too bad to match Kitahara Shuji's cooking skills - he was the newly appointed brewing supervisor.
A sake brewery is a workshop that makes sake, or it can also be called a brewery. There are currently over 1,000 sake breweries in Japan, and the scale is not too large. The main reason is that it requires a lot of manpower. Sake brewed by modern machines is not recognized by drinkers, and they think it is
Low-grade products, in the 21st century, are still semi-mechanical and semi-manual production.
Nagoya City in Aichi Prefecture is an important town in Kanchu. Although the conditions are not suitable for brewing in all aspects, there are of course breweries. Among them is Kikuki Liquor Co., Ltd., which Ahn Yunsuke belongs to. However, it is about to close because it cannot sell the liquor.
Good luck - An Yunyingzhu was appointed as the new supervisor of "Xuejian Dongzang", the famous liquor that was once the mainstay of the company, and was appointed at the critical moment.
After arriving, he first visited local liquor bosses, celebrities and major banks according to the rules, and then went to meet his former classmates and friends to renew contacts. He happened to hear the rumors about Pure Flavor House - it's amazing, a family-style restaurant.
The izakaya is overwhelming the main branch of Ara Restaurant Group.
More importantly, he also heard rumors that the food at Chunmiya was amazing, but the wine was ordinary. To him, that was like falling asleep on a pillow - he was a master of brewing, and he was confident that the quality of Yukimi brewing could be raised to a higher level.
, but now this wine shop has a bad reputation, what should we do?
So he inquired about Chunwei House in detail, and then came to try out the cooking level of Chunwei House himself. He found that it was indeed very good and extraordinary, so he naturally wanted to emphasize that the wine was not worthy of such a bad wine.
While cooking, I just waited for Kitahara Hideji to ask out of curiosity: "May I ask, Sir, what kind of good wine can complement my cooking?"
Then he replied: "Of course the once famous wine in Guanzhong has been hidden for the winter!"
Kitahara Shuji suddenly understood, nodded repeatedly, and then the two of them met, smiled, shook hands, and cherished each other. In the end, he provided wine to Junmi House at a low price or even for free, and Junmi House used its reputation in the food circle to help him make the new wine famous again.
No. 1, restore the reputation of the sake brewery, and his sake brewery will naturally be revived.
It’s a total win-win, no problem!
It's a pity that Kitahara Hideji did not follow common sense. Under his explicit instructions and hints, instead of humbly asking for advice, he took out a bottle of "good wine" that was kept at the bottom of the box and was not for sale to the public...
But An Yunyingsuke is not afraid. He is a true senior of the Sake Country. No matter what kind of wine it is, as long as he touches his lips, he can spray Kitahara Hideji to death on the spot. He will eventually be able to convince him and achieve a win-win situation!
Alas, he is indeed a famous chef, but he is still a young man after all. He has no idea how profound and profound the art of wine is. Today, as a senior of the Wine Country, I will teach this boy a lesson!