My Girlfriend is a Wicked Girl

Haruna quickly returned with two bottles of wine, wiped it carefully with a rag, and handed it to Hideji Kitahara, and Hideji Kitahara stared at it for a while, looked at the label, and put one of the bottles in front of Yingsuke An Yun, smiling. Said: "Mr. An Yun, this is our own wine. It was originally not sold, but when you come to our store, we are responsible for keeping you happy. If you don’t mind, can you allow me to use this bottle? Will the wine exchange this bottle in your hand?"

An Yunying had a hunch that Xiu Kitahara was about to dig out the goods at the bottom of the box, but he didn't take it seriously either. He said that the wine on his hand is almost worthless, but in fact, this bottle of Nara's flowers is considered a first-class product in Japan. After all, the price of a bottle is higher than an ordinary bottle of money, and Kitahara wants to take it again. It seemed impossible to him to produce a better wine.

He could only look at the bottle in front of him with interest, and asked with a smile: "This bottle of wine is good?"

Kitahara Hideji smiled and nodded: "This bottle of wine is good!"

Junmaiya's sake is inferior and well-cooked. This has been criticized for a long time, and the profit of the liquor is quite high. Kitahara Hideji has also thought about selling his own sake. It is also very convenient to operate, and the tools are readily available.

Naotaka Fukusawa has brewed wine before and thought about integrating brewing and sales. That is probably the dream of every izakaya owner, but Naotaka Fukuzawa is a bit back, and he naturally failed decisively.

However, after Xiuji Kitahara moved his mind, he tried it, but the result was not much better.

It’s not that he failed to make sake. The production of Japanese sake is very simple. It was born out of Chinese rice wine. The process is basically the same. It is really something that a rural workshop can do. Japanese sake originally originated from chewing wine, and chewing wine is actually It's a mixture of wine and lees, and it's really a bite of crumbs after one sip, and the taste is very bad.

Later, the ancient winemaker added lime to the chewing wine, and after the dregs settled, only the upper clear liquid was taken, which was regarded as a new type of wine and was renamed "sake".

This is the origin of the word "sake", but the taste is worse after adding lime. The astringency makes the scalp numb, almost unbearable. This unlucky situation continued until the 8th century, when Baekje, an ancient country in North Korea, finally introduced the brewing method of Chinese rice wine to Japan. Only then did the Japanese learn to use koji fermentation to make wine. The brewed wine was not only clear and transparent, but also odorous. The rice is fragrant and the modern sake has its embryonic form.

Therefore, Japanese sake was originally the raw material for chewing sake—rice, plus the traditional Chinese rice wine production method—koji method, and finally mixed. Although after thousands of years of development, the two wines are very different today, 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. , Can only use the quality of the road, the wine produced by the high cost and poor taste, directly defeated.

That’s why Kitahara Hideji wants to make money by making wine. Although his [cooking] skills cannot be used directly to make wine, he can make koji — simply put, adding mold to steamed rice, which is an alternative processing ingredient — and passive. The God of Cookery's favor] can increase the small probability of the finished product by one level.

It took him more than 30 times to make a [perfect koji] by chance, and a large number of [bad koji] and [ordinary koji] were all thrown away by him, and then he started to try this [perfect koji]. Winemaking comes completely in accordance with ancient methods.

The first is rice milling. This step is called stepping, that is, grinding off the outer layer of brown rice and transforming it into semi-polished rice. The outer layer of brown rice contains proteins and amino acids that can make the sake delicious, but if these ingredients are too high, it will make the wine taste mixed. Therefore, a part of the outer layer of brown rice should be ground off. The amount of grinding depends on the situation, for example, Wear 40% off, which is called 60% polished rice step-by-step;

The second is to wash the rice, soak the rice, and at the same time increase the water content of the rice;

Steam the rice again, set a big pot to make a big fire, and steam the rice;

Once again, put a small amount of steamed rice in a shallow wooden basin, put in the koji and an appropriate amount of water, and then stir desperately for several days to make the jelly;

Then again, put the wine mother and a large amount of steamed rice into wooden barrels and let it stand still. Under the action of koji, the flour in the rice will be decomposed into sugars that can promote alcohol fermentation;

Finally, the rice that has been fermented in wooden barrels into a rice paste is put into a bag, and squeezed vigorously, the sake is poured out.

The above process comes from a skill book "Dongying Mountain and Sea Famous Products" eaten by Kitahara Hideji, which contains 70% of traditional Japanese cooking ingredients and 30% of traditional wine making methods.

Kitahara Hideji succeeded in brewing the wine, but he didn't think it was worth the money. It took 35 days before and after. Although most of the time was spent standing still, he still went in for two full days and one night, and even launched five rest days for the whole family to work together. Tired and half dead.

More importantly, this is still a trial production, which is to test the recipe, such as 90% polished rice stepwise steamed in one pot, 80% polished rice stepwise steamed in one pot, etc. In the end, only seven bags of rice batter were obtained. After squeezing, After deducting the obviously very turbid and poor quality, only 17 bottles of pure and good wine were obtained-he felt that if he sold it, even if it was sold as a premium wine, a bottle of 350,000 to 50,000 yen was only 7,000 to 800,000 yen, not as good as the old one. Open a store honestly!

The main reason is that the continuous stirring is too tiring. It will last for two or three days and needs to change hands constantly. This puts Fuze's family on the suspicion of child abuse.

Unless he intends to recruit people to open a winery directly, otherwise small-scale winemaking is purely idle. Only after trying it will I realize that only large-scale winemaking can be profitable, and small-scale winemaking is purely tossing people.

He tried it once and gave up. He felt that opening a three-year store was not worth self-brewed to sell, so he sealed up the seventeen bottles of good wine. He stared at the quality of these wines for a while, and the label was generally [Perfect] Sake], [Excellent Sake], and even two bottles of mutated varieties. If those diners become addicted to drinking it, it will be troublesome if it's okay to let him continue brewing.

It's not that he has money but doesn't make money, but he is short of manpower and time. After all, his ambition is not to make a new world in the catering industry or to be a **** of wine or a **** of food.

Haruna is very interested in making their own brews. Sometimes when they make miso collectively, they will encourage Hideji Kitahara to try another batch. I feel that with the experience of the last time, the amount of alcohol produced should be greatly increased this time, but Kitahara Hideji declined.

Now it is not necessary to make money from wine. Although the regular customers of Chunweiya often complain, the operating income has not been affected, so don't waste that time and toss everyone. However, he gave Chuncai the summed up process flow, brewing experience, and the perfect distiller’s song. If she is interested, she can open a small winery to play when she grows up.

His main goal has remained the same, that is, to survive his infancy safely, with enough money, and not in a hurry to complete the original accumulation, but now the classmates and the whole family come to the store to eat, the classmate’s father spent three big tickets and worked hard. Complaining about the wine too often, he thought about it, and decided to bring out a good bottle of wine to let this guy know.

He has been working as a general in Junmiya for a long time, and he has gradually gained the pride of a celebrity chef. Although this An Yunyingsuke did not be too obvious, he still thinks that this guy is accusing their store of something wrong—it is indeed something wrong. , But you don’t slap someone in your face, so there’s no need to talk about things with wine, right? Although you paid for it, we also took out a full set of craftsmanship to entertain ourselves, always telling things about things that we can't produce ourselves. What do we want to do?

Xiuji Kitahara directly took out the bottoms of the test product box, and An Yunyingsuke also nodded happily: "Kun Kitahara, then I'm welcome, but I will pay for both bottles of wine, and that bottle will help me temporarily. Put it on the counter!"

He didn't come here to offend people. He insisted on emphasizing that the wine was too bad to match the cooking level of Kitahara Hideji's cooking. He also had other purposes-he was the newly appointed brew supervisor.

Sake brewing is a workshop for making sake, or a distillery. Japan currently has 1,000 breweries in their early years. They are not too large in scale. They mainly require a lot of manpower. The sake brewed by modern machines is not recognized by the alcoholic. It is considered inferior. In the 21st century, it is still semi-mechanical and semi-human Chemical production.

Nagoya City, Aichi Prefecture is a major town in Kanchu. Although all conditions are not suitable for sake brewing, of course there are breweries. One of them is Kikuki Liquor Co., Ltd. to which An Yunyingsuke belongs. However, it is about to close because it cannot sell alcohol. Good luck-An Yunyingsuke is the new supervisor of Fuxing Company's former pillar wine "Sekomi Dongzang", who was ordered to be in danger.

After he came, he first visited the local liquor industry tycoons, famous places and major banks~www.readwn.com~ and then went to meet with former classmates and friends to connect with each other. He happened to hear the rumor of Chunweiya—— It's amazing. A family-style izakaya just squeezed the main branch of the ara restaurant group to death.

More importantly, he also heard the rumors that Junmiya’s cuisine is magical, but the wine is very ordinary. For him, it means falling asleep and encountering a pillow. He is a famous brewer, and he is confident to raise the quality of Xuejian Distillery to the next level. , But now the reputation of this wine shop is a bit stinky, what can I do?

So he inquired about the pure taste house carefully, and then ran to try the pure taste house's cooking level personally, and found that it was very good and extraordinary, so he naturally wanted to emphasize that the wine is not good enough for this. Just wait for Hideji Kitahara to ask curiously: "Dare to ask you, what kind of good wine is needed to complement my cooking?"

Then he replied: "Naturally, the once famous Guanzhong wine, Xuejian Dongzang!"

Kitahara realized it suddenly and nodded again and again, and then the two of them met and laughed, shaking their hands, and sympathizing with each other. Finally, he offered Chunweiya a low price or even free wine, and Chunweiya used his reputation in the food circle to help him re-name the new wine. No., to restore the reputation of the brewery, and his brewery naturally lives again.

It's a win-win situation, nothing wrong!

It is a pity that Xiuji Kitahara did not play the cards according to common sense. Under his explicit hint, not only did he not humbly ask for advice, but he took out a bottle of "good wine" that was not sold outside the box...

However, An Yunying is not afraid. He is a real senior in the wine country. No matter what kind of wine it is, he can squirt Kitahara Xiuji on the spot as long as he touches his lips. After all, he can convince him and finally achieve a win-win!

Alas, he is indeed a celebrity chef, but he is still a young man after all. I don't know how profound the wine is. Today, as a senior in the wine country, I will teach this kid a good lesson!