藤目威士忌-日本水楢桶威士忌

The Fujime brand uses the high-quality water source of Mount Fuji, natural super soft water (hardness 38mg/L), which is slowly and carefully fermented and distilled to give a deep flavor to the end of the whisky. Every spring, a steady stream of snow melts from the top of the mountain and blends into the mountain, and then flows into the famous Fuji Five Lakes through jungle streams.

Water quality is an indispensable factor in the brewing of whisky, participating in the entire process of ferment. The first is germination, soaking the barley in water, the water starts the germination stage of the barley; the malt is ground into powder, and hot water is added to gradually extract the sugar generated in the malt, allowing the yeast to ferment to produce alcohol. After the first wine is distilled, water is added again to dilute the original wine, so that it can be better aged in oak casks; before bottling, the winery can add water to reduce the alcohol to a certain concentration according to demand, and then bottle it.

It can be seen that the mineral properties and purity of water have a subtle impact on the flavor of brewed whisky. The Japanese whisky brewed by Fujime using the ultra-soft water source of Mount Fuji adds a calm and suppleness to traditional whisky.

Whiskey is a strong distilled spirit made from barley and other grains in oak casks for many years. The brewing process is divided into seven steps: germination, mashing, fermentation, distillation, aging, blending, and bottling.

In the very important distillation step, the distillery uses the traditional whisky process - charcoal direct fire distillation. As the name implies, coal is burned directly under a copper pot still, which is used as heat to heat the wine.

At the same time, after the secondary distillation stage, the copper inner wall of the distiller will chemically react with the original whisky to form esterified substances (the main source of aroma). The main reason for retaining this more expensive heated distillation method is for the deeper and more intense whisky flavours, such as caramel, toasted chocolate and toasted almonds in aroma alone; Solid old-fashioned distilled style.

Fujime whisky exudes a special aroma of sandalwood, agarwood, and garro incense, which originates from the unique oak casks (Mizunara) in the country. It is an extremely rare oak species, mainly grown in the Hokkaido region, which is rich in vanillin (phenolic substances) and high in water content.

The cask grain of the water cask is straight, and the grain is deep. You can see the wood core of the tree through these straight grains. People call this grain the tiger stripe. During the aging process of whisky, it will cause the liquor to leak and the volatilization rate is relatively high. high question. In the process of cask making, Japanese craftsmen brush a layer of liquid called "persimmon" on the cask wall. This tannin-containing liquid made from unripe persimmon juice after fermentation, concentration and aging can also effectively prevent The penetration of the Mizunara cask.

The production of the wine casks requires skilled craftsmen, because the Mizunara wood is difficult to shape, has large gaps, low water tightness, and is more than 180 years old. It takes at least 20 years for whisky matured in Mizunara casks to give the wine a rich "Oriental Zen flavor", and has a rich almond and coconut fruit aroma, reminiscent of a sacred temple in the forest, fresh and Zen. , sublimates a solemn feeling.

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