Another reason why SC Johnson came here is sake.

It has the best breweries here, and now there are more than 1,300 kinds of sake in the island country, in Cai Lan's words: in the eighties and nineties when the economy took off, the so-called Daiginjo appeared, and the people of the island country must be red when they see that French red wine is so valuable, and they must make expensive wine to sell.

In particular, the 14th generation Daiginjo, which is equivalent to the national liquor of Moutai, is regarded by Cai Lao as the first good thing of sake, and it is an out-and-out high-end sake.

The most important factor in the brewing of sake is rice. The degree to which impurities remain in the outer layer of the raw material is called the polished rice step, and the more the outer layer is polished, the smaller the polished rice step is, and the more top-notch the sake is made.

The highest grade is about 35% rice polishing, that is, 65% of the rice is shaved off, and only 35% of the rice core is used after repeated polishing, and no alcohol is added at all.

Legend has it that the aroma of rice when it is steamed into rice can easily disappear at once, and in order to retain this fragrance, a machine was invented that blew cold air when the rice emitted steam, solidified the gas, and fell back into the rice.

In the evening, I came to the most famous Ono Izakaya, which was beautifully decorated, focusing on sake and food, and taking the high-end route.

The appetizer is homemade tofu with green aisai sake, and when you meet new friends, of course, you have to start with light food.

It is said that as a raw storage sake, it is heated only once and only sterilized once when bottled, so it has a light and elegant taste.

Unlike red wine, sake has a short shelf life, so it should be refrigerated after opening the bottle and drunk as soon as possible, otherwise it will taste much worse after a week.

The second dish is Hokkaido Peony King Shrimp Sashimi with Eight Sen Seishinjo, which is full of sweet and fruity aroma when tasted by Johnson, and when paired with raw food, it brings out the fruity flavor of the sake itself......

The peony king shrimp must be eaten whole, the shrimp meat fills the entire mouth, and when chewed, it is soft and glutinous, and the juice is abundant, and it is indescribable to combine with sake!

The third course, seaweed salad with dragon yin, explained by the chef that the reason for the pairing is very simple, both are heavy flavors.

Avocado is specially added to the seaweed salad, and the simple and persistent sweetness of the dragon is used to create a perfect symbiosis between the meal and the wine, complementing each other delicately.

Shiso plum sauce needlefish rolls with Kito junmai sake instantly make the atmosphere hot and spicy, and although with the development of high technology, the new style of Kito sake has begun to polish the rice, but many people still like the light, slightly spicy and fruity taste of the old Kito.

Although all sake is divided into sweet and spicy, in the opinion of SC Johnson, the so-called spicy is not really spicy, just not too sweet, especially for the tried and tested Chinese people, this kind of gadget is not worth mentioning!

Charcoal-grilled skewer platter and Oriole of the garden Junmai Ginjo 60 are considered routine operations, and this pair of good friends gallop through various izakayas, which can be called a golden match for off-duty skewers!

The finale is a tomato stewed beef tongue paired with Yamamoto Junmai Daiginjo, a sake that is so demanding that it must be stored at a low temperature throughout the entire process, so much so that it is bathed in an ice bucket alone until it is served.

SC Johnson took a sip and frowned slightly, Yamamoto sake has a very clear sour taste, and when it flows over the tongue, it will unconsciously reflect the memory of white wine......

The dish with simmered beef tongue with tomato also focuses on sourness, and the combination of meal and wine is very high. I heard that it is very famous, and even the first class cabin of international flights is specially designated for this one.

The last thing on the table is the chicken meatball hot pot with Kikumito Junmai sake, which is also the only sake that is heated and drunk today.

The sake that is heated and drunk is called yakiya, and it has a warm wrapping feeling on the stomach after a mouthful, especially the Kikumi people, and the heating method is called Hikiri-yake, and it needs to be heated to exactly 55 degrees Celsius with a thermometer before it can be tasted.

At this temperature, she will exude the aroma of the rice itself, warm in the mouth, with the same warm hot pot, the whole person will be hot when eaten, like a beautiful whisper, which makes people's blood boil......

After three rounds of wine, Johnson slowly figured out the doorway, in fact, just like the wine is graded according to the terroir, the basis for the classification of sake, to put it bluntly, is just two words:

Craft!

Sake is one of the most complex of all brewing sake. Slight changes in the process, such as a reduction or increase in the number of brewing processes, can result in very different flavors.

The smaller the number of rice milling steps, the more time it takes to brew and the more effort and effort the craftsman has to put in.

If you study it more forcefully, sake is divided into five flavors: sweet, sour, pungent, bitter, and astringent. Because the perception of various flavors by the human taste buds will be affected by the temperature of the entrance.

For example, when it is cold, the taste buds will become very dull to the feeling of sweetness.

As the temperature rises, the sweetness becomes more pronounced, and when the temperature approaches 37 degrees Celsius, the tongue feels a peak. Then raise it, and the sweetness will not change much.

The bitterness is the opposite, reaching temperatures above 37 degrees Celsius, and the bitterness is almost unpleasant. The astringency is similar, and the higher the temperature, the less noticeable it is.

The strength of the sour taste does not change with temperature, but its flavor can change dramatically. Sake with a rich apple acid is better to drink cold to fully enjoy the refreshing taste.

Sake with a lot of lactic acid is suitable for drinking hot, but if you drink it cold, it will have a prickly sensation in the mouth, and if it is heated, the taste of lactic acid will become mild and smooth.

Without the introduction of locals, it is difficult for tourists to find good wine, and the place where the wine is made even drinks the unique local raw sake, because it has not been sterilized, it can only be stored for two months, a bit of domestic puree, but the degree is much lower.

At that time, 007 pretended to be forced and handed Bond a glass of sake to the waiter in the island country instead of the dry vodka martini he always liked.

While everyone was waiting to see the joke, the man graciously took the glass and said that he liked the wine, and that it was just the right temperature......

37 degrees Celsius!

In ancient times, the production of sake in the Edo period was very scarce and precious, and only the imperial nobles could drink it, and at that time, everyone poured wine into each other, deliberately shaking their hands, and sprinkled it everywhere, just to show off their wealth!

In the thirteenth episode of the first half of my life, He Han originally planned to propose to Tang Jing, and specially held a banquet in Lao Zhuo's shop.

Lao Zhuo was also unequivocal in his treatment of He Gongzi, gritting his teeth and taking out the treasure he had treasured for many years-the fourteenth generation Daiginjo.

After tasting all the wines, the most surprising thing is the snow cottage, due to the use of the ancient brewing process of mountain waste, the taste is more layered, the fruity aroma is very strong, and the taste contains a lot of complex sour and bitter tastes, which is difficult to describe in a word......

Close your eyes and imagine what it feels like to soak in a hot spring and drink snow in front of a quaint thatched hut on a snowy night on a moonlit night......

Pretend to be more forced,

How pretending to be forced!

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