My Girlfriend is a Wicked Girl

Haruna soon came back with two bottles of wine, wiped them carefully with a rag and handed them to Hideji Kitahara, and Hideji Kitahara stared at them for a while, looked at the label, put one of the bottles in front of Assistant An Yunying, and smiled Said: "Mr. An Yun, this is wine for our own use. It was not sold abroad, but we have the responsibility to keep you happy when you come to our store. If you don't mind, can you allow me to use this bottle?" Will the wine return the bottle in your hand?"

An Yunying had a premonition that Bei Yuanxiu was about to buy 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 Huaba from Nara can be regarded as a first-class product in Japan. After all, the price of a bottle is as high as seven or eight bottles of ordinary bottles. Kitahara Hideji wants to get it again In his opinion, it is impossible to produce better wine than this.

He could only look at the bottle in front of him with interest, and asked with a smile, "Is this bottle good?"

Hideji Kitahara nodded with a smile: "This bottle of wine is good!"

Junweiya's poor cooking has been criticized for a long time, and the profit of alcohol is quite high. Hideji Kitahara once thought about making his own wine and selling it. At the same time, it is also very convenient to operate, and the tools are ready-made.

Fukuzawa Naotaka has brewed wine before, and he also thought about integrating brewing and sales. That is probably the dream of every izakaya owner. Full suite of tools and licenses.

Then it would be very convenient when Hideji Kitahara thought about it, and tried it directly, but the result was not much better.

It’s not that he failed in making wine. Japanese sake is very simple to make, but it is born out of Chinese rice wine. The process is basically the same, and it is really something that can be done in a country workshop. Japanese sake originally originated from kochijijiu, and kojijijiu is actually It's a mixture of wine and distiller's grains. It's really a piece of dregs when you drink it in one sip, and the taste is extremely bad.

Then the ancient winemakers added lime to the chewing wine, and after the dross was settled, only the upper clear liquid was taken, which was regarded as a new wine and renamed "sake".

That’s where the word “sake” comes from, only it’s even worse with the addition of lime, and the astringency is so scalp-tingling it’s almost unbearable. This unlucky situation lasted until the eighth century AD. Baekje, the ancient country of 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 is not only clear and transparent, but also smells. The rice aroma is strong, and only then did modern sake take shape.

Therefore, Japanese sake was originally the raw material of chewing wine - rice, and the traditional Chinese rice wine production method - koji method, and finally mixed. Although after thousands of years of development, there are great differences between the two wines today, but the basic process remains the same, and the core lies in the production of distiller's koji. , can only use off-the-road goods, and the wine produced is expensive and tastes bad, and it is directly defeated.

So Kitahara Hideji wants to make wine to make money. Although his [cooking skills] cannot be directly used to make wine, he can make koji—in short, it is to add 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 koji] by chance, and he threw away the rest of the [bad koji] and [ordinary koji], and then started to try with this [perfect koji] Brewing, completely in accordance with ancient methods.

The first step is to grind the rice. This step is called stepping, which is to grind off the outer layer of brown rice and transform it into semi-polished rice. The outer layer of brown rice contains protein, amino acids and other ingredients that can make sake delicious, but if these ingredients are too high, it will make the taste of wine complicated. Therefore, part of the outer layer of brown rice should be ground off. As for the amount of grinding, it depends on the situation, such as Grinding off 40%, this is called 60% polished rice;

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;

The next step is to steam the rice, set up a large pot and set up a high fire to steam the rice;

Again, put a small amount of steamed rice into a shallow wooden basin, put in koji and an appropriate amount of water, and then stir desperately for several days to make distiller's mother;

Then again, the sake mother and a large amount of steamed rice are put into wooden barrels and left to stand. Under the action of koji, the powder in the rice will be decomposed into sugars that can promote alcohol fermentation;

Finally, the rice that has been fermented in wooden barrels and has become rice paste is put into bags and pressed vigorously, and the sake that flows out is sake.

The above process comes from a skill book "Famous Products of Dongying Mountains and Seas" eaten by Hideji Kitahara, in which 70% are traditional Japanese cooking ingredients collection methods, and 30% are traditional wine production methods.

Kitahara Hideji successfully brewed the wine, but he did the math. It took thirty-five days before and after. Although most of the time was spent standing still, he still took it in for two full days and one night, and even mobilized the whole family to work collectively on five rest days. Tired to death.

More importantly, this is still a trial production, which is to test the formula. For example, 90% of the polished rice is steamed in one pot, 80% of the polished rice is steamed in one pot, etc. In the end, only seven bags of rice paste are obtained. After pressing Deducting the obviously very dirty and poor quality, he only got 17 bottles of pure good wine—he thinks that if he sells it, even if it is sold as a premium wine, a bottle of 30,000 to 50,000 yen is only 700,000 to 800,000 yen, which is not as good as the old wine. Honestly open a shop!

The main reason is that the continuous and non-stop stirring is too tiring. If it lasts for two or three days, it needs to change hands constantly. This 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 just a pain in the ass—only after trying it will he know that only large-scale winemaking can make huge profits, and small-scale winemaking is purely a toss.

After trying it once, he gave up. He felt that a three-year-old store was not worth making wine for sale, so he sealed up the seventeen bottles of good wine—he carefully watched 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 those diners are addicted to drinking, they will be in trouble if they have nothing to do and clamor for him to continue brewing.

It's not that he doesn't make money, it's that he doesn't have enough manpower and time. After all, his ambition is not to break new ground in the catering industry or to be the God of Dionysus or God of Cookery.

Haruna is quite interested in home brewing. Occasionally, when collectively making miso, he would encourage Kitahara Hideji to try brewing another batch. He felt that with the experience of last time, the amount of wine produced this time should be greatly increased, but Kitahara Hideji declined.

Now it is not necessary to make money from wine making. Although the old 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 gave Chuncai the summed up process, brewing experience, and the perfect preserved koji. If she is interested, she can open a small winery by herself when she grows up.

His main goal has not changed, which is to get through the early childhood safely and smoothly, as long as he has enough money, and he is not in a hurry to complete the original accumulation for the time being, but now the whole family of his classmates come to the restaurant for dinner, and the father of the classmate spends three big bills and keeps going. Complaining that the wine was too weak, he thought about it and decided to bring out a good bottle of wine to show this guy.

He has been a general in Chunweiwu for a long time, and he has gradually gained the self-esteem of a famous chef. Although An Yunyingzhu didn't show it too obviously, he still felt that this guy was accusing their shop of something wrong—it was indeed something wrong , but you don't slap people in the face, so there's no need to keep talking about wine, right? Although you paid for it, we also took out a full set of crafts and entertained them wholeheartedly. Why do you always talk about things we can't produce ourselves?

Hideji Kitahara directly took out the bottom of the test product box, and An Yunyingzhu also nodded happily: "Kun Kitahara, then I'm not welcome, but I will pay for the two bottles of wine, and the bottle of Huaba will help me for the time being." Leave it on the counter!"

He didn't come here to offend anyone, and he kept emphasizing that the wine was too bad to match Hideji Kitahara's cooking level also had other purposes - he was the newly appointed supervisor of the brewery.

Sake brewing is a workshop for making sake, or it can be called a winery. Japan currently has more than 1,000 sake breweries, none of which are too large in scale, mainly because it requires a lot of manpower. Sake brewed by modern machines is not recognized by drinkers, and they think it is low-grade. In the 21st century, it is still half machine and half manpower. chemical production.

Nagoya City, Aichi Prefecture is an important town in Guanzhong. Although the conditions in various aspects are not suitable for wine making, there are of course sake breweries. Among them is Kikuki Wine Co., Ltd., which is owned by Eidesuke Azumi. However, it is about to close because it cannot sell wine. Good luck—An Yunyingzhu was appointed in the face of danger, and came to revive the new supervisor of the famous wine "Xuejian Dongzang", which was once the pillar of the company.

After he came, he first visited the local wine industry tycoons, celebrities, and major banks according to the rules, and then went to meet his former classmates and friends to continue his contacts. He happened to hear the rumors about Pure Flavor House—it’s amazing, a family style The izakaya just squeezed the pillar branches of the ARA restaurant group to death.

More importantly, he also heard the rumors that Junweiya's cuisine is amazing, but the wine is very ordinary. To him, that is sleepiness and a pillow. , but now the reputation of this wine shop is a bit stinky, what should I do?

So he inquired carefully about Chunweiwu, and then came to try the cooking level of Chunweiwu himself, and found that it was really good, extraordinary, so he naturally wanted to emphasize that the bad wine is not worthy of this cooking, just wait for Hideji Kitahara to ask curiously: "Dare to ask your Excellency, what kind of good wine can complement my cooking?"

Then he replied: "Of course the famous Guanzhong wine Xuejiandong has been hidden!"

Hideji Kitahara suddenly realized, nodded again and again, and then the two of them met each other with a smile, shook hands, and cherished each other. In the end, he offered wine at a low price or even free to Chunweiwu, and Chunweiwu used his reputation in the gourmet circle to help him re-establish the name of the new wine. No., restore the reputation of the brewery, and his brewery will naturally come back to life.

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

It's a pity that Hideji Kitahara didn't follow common sense to play cards. Under his explicit hints, not only did he not humbly ask for advice, but he took out a bottle of "good wine" that was not sold at the bottom of the box...

But An Yunyingzhu is not afraid, he is a real wine country senior, 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, and he will be able to convince him in the end, and finally achieve a win-win situation!

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

Our pile of words is not too far away from the best monthly pass in history. Although I shouldn't have asked for a monthly pass, the superior issued an order to advance to three places... Well, if you don't have a book you like, can you send the extra book? What about the monthly pass for us? Thank you so much if you can! If not, that's totally fine!