The distillery uses traditional copper pot stills, which produce a heavier liquor. The inner wall of the copper jug will chemically react with the original whisky to produce esterified substances that further help the wine to form a rich fruity aroma, and conduct secondary distillation, which not only enriches the taste of the original wine, but also retains more of the various substances produced during the fermentation process. flavor.

        The first time was carried out in a large pot still. After preheating, the original wine was introduced into a heating furnace and heated to boiling. Because the boiling point of alcohol is lower than that of water, the alcohol will first evaporate into steam and evaporate at the top of the heating furnace. The swan neck is re-condensed into an alcoholic liquid, and after condensation, a low-alcohol wine is obtained, with an alcohol content between 10% and 20%.

        The second distillation is carried out in a smaller pot still, which is also called a spirit still. After this distillation, the liquor becomes the prototype of pure malt whisky. The alcohol content is in around 70%. Of course, these liquors cannot be called whisky yet, because the original liquor after distillation must be aged for at least 3 years.

        In our aging wine cellar, there are the rarest Mizunara casks, Sherry casks, American casks and Bourbon casks, of which 48% of the original wine is stored for more than 8 years.

        The liquor that has just been distilled has an alcohol content of about 70% and a high degree of concentration. After a certain year, the liquor in the wooden cask will volatilize through the cask wall. Alcohol evaporates faster than water, the alcohol content of whisky drops by 0.2% to 0.6% per year, about 2% per year evaporates naturally, and whisky in oak casks becomes mellow and round with age.

        Among them, the mysterious oriental flavor brought by the Mizuura wood casks actually comes from the vanillin (phenolic substances) rich in Mizuura wood, which can make the wine lively and fragrant. Following its exclusive formula, Fujime has always insisted that the high proportion of single cask stock solution selected in the blending has undergone strict screening. Compared with traditional whisky in terms of taste and aroma, it has more smoothness and sandalwood, which belongs to the Orientals. Light taste.