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Iwagawa-Jozo
Series Liquor, using the sweet potato as raw material, black malt as yeast, is
produced through processes of “brewing”, “ageing”, “blending”, “detecting” and
“packing”. Do you want to know how to present us the fragrant liquor? Let’s
have a mysterious trip to explore Iwagawa-Jozo. It is a harvest time in
September. Iwagawa-Jozo also meets her honeymoon of brewing. The key factor of
liquor production is the potato as raw material and rich water. Iwagawa-Jozo,
using special sweet potato in Kagoshima ---“gold qianguan” and water which
gushes from the base of a mountain of Osumi, presents a refined process of
fragrant liquor production. What is the refined process of liquor production?
Liquor production starts with the selection of sweet potato. Choose best parts
of sweet potato with high quality, then incise them into parts with the same
size, which is an extreamely elaborate job. Compared to this choosing and
incising part, there is a more elaborate examination which takes sweet potato
into a big pan distilling for an hour. By the way, do you know that the liquor
production needs the rice as raw material? Put the rice into a spining steaming
kettle for a while, leave it for a day fermenting, then take it into a heat
preservation case called “triagle cote” , use one more day for fermenting, then
the black malt is produced. It is a key step to determine the quality of
liquor. Because of this, strictly examination through eyes is indispensable.
Keep rice 30℃ in the brewing kettle, leave it fermenting for 6 days.Here we
blend fermented and unfiltered liquor with boiled sweet potato. At this moment,
we can smell the special fragnance of Sweet potato Liquor. Leave it one more
week fermenting in the brewing kettle, then distill the perfectly fermented and
unfiltered liquor.Newly produced liquor needs two-month storing before coming
into the market, then can be laid in the cellaret. Thus, Iwagawa-Jozo can
present us refined and fragnant liquor for taste.
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