~ Last time Continued ~

After learning about the history and commitment of whiskey making
We observed the process of actually making whiskey.



Whiskey can be broadly classified
Malt whiskey made from malt
It is divided into two types, "grain whiskey", which is made from corn and other grains.

Blended whiskey is a blend of malt whiskey and grain whiskey from multiple distilleries with exquisite technology to pursue a balanced taste and aroma.
It is said that a single malt whiskey that is made with a “single distillery” and that enjoys the individuality of the distillery is called “single malt whiskey”.

"Yamazaki" is a "single malt whiskey" made from water and malt (Nijo barley).
Delicious water, climate, climate, and the history of the distillery
You are creating the taste and personality of Yamazaki.

~ Until Yamazaki is made ~
First, after germinating and drying malted Nijo barley,
Finely crushed and flowed into the charging tank with the charging water and filtered,
The wort is made by replacing the starch with sugar (saccharification).


(Preparation)

Next, in the fermentation room, the filtered wort is transferred to the issuing tank and yeast (kobo) is added.
Then the yeast breaks down the wort and turns it into alcohol and carbon dioxide.
Whiskey-specific flavor components are created.
The fermented liquor thus completed is called "moromi".


(At this point, the alcohol content is 7%, and it has a good sour scent.)

The Yamazaki Distillery used two types of fermenters, a stainless steel tank and a wooden vat.
It seems that temperature management is especially difficult for wooden tubs,
By the action of lactic acid bacteria and microorganisms that are naturally of distillation plant, tasty raw Sake is that of the produce.
Japan Sake, but there is a word that is also "built with yeast" in the building, I is also a whiskey.

Next we headed to the distillery.



The fermented moromi is put into a pot still, which is then distilled twice.
Then a "New Pot *" with the alcohol concentration increased to 65-70% is completed.
(* A colorless and transparent malt whiskey that has just been distilled)


(From a postcard purchased at a souvenir shop because photography is prohibited)

There are various types of stills!
Original colorful taste of whiskey Sake in order to make, shapes and sizes have taken a different distillation kettle
That's right, but this is extremely rare worldwide.
The passion of making whiskey was transmitted! !

Subsequently, the party moved to storage.
In the storage, the distilled new pots are packed in barrels and the process of letting them sleep for a long time is started.



It is dark and cool in the storage, and the rich scent of whiskey is impressive.

Here, aging is performed for a long time,
During aging, the water and alcohol content of the Sake gradually exudes from the barrel,
The amount of whiskey is reduced compared to when ripening starts.
It is said that this reduced whiskey is called "angel's share".
It is somewhat smart.


(The inside of the barrel that has been reduced by the angel's share.

There are various types of barrel materials such as white oak and Spanish oak,
The taste changes when it can be stored.

During aging, the ingredients contained in the barrel material begin to melt and change from colorless and transparent to amber.
The barrel material has been used for furniture for 30 to 70 years and has been used for furniture since then!



Everyone was able to take notes, actively ask questions and spend meaningful time.
INATAYA interest in Sake because there are nurses Japan Sake is interested deeply about the difference between the whiskey.

Your Sake is "brewed Sake," "distilled Sake," "mixed Sake can be divided into three types of".
Brewing Sake(Japan Sake, wine, beer)
Sake made by fermenting raw materials such as grains and fruits.

・ Sake(whiskey, shochu, brandy)
Brewing Sake make distilling Sake.

・ Mixed Sake(liqueurs)
Brewing Sake and distilled Sake herbs to, sweeteners, plus fruit, essence and the like.

We finally understand why whiskey has a higher alcohol content! !

~ Continue ~