Japanese Sake Miscellaneous #22 Abandoned Straight Front! Three Cases of Beer Turning into Gin

REVIVE

In 2020, there are as many as 80,000 cups of Budweiser (20,000 liters, calculated at 250ml per cup) that cannot be sold and must be discarded due to the Wuhan pneumonia epidemic.エシカル・スピリッツ will provide technology to Laurel Crown Otezu, the raw liquor produced by distilling beer is dipped in beech wood, add water to the beer, and then add juniper berries, hops, cinnamon, lemon peel and other aromatic materials before distillation. Because it does not meet the provisions of the liquor tax law for spirits, it is labeled as liqueur. The finished product has an alcohol concentration of 40%. The light body and sweetness of the compound gin is suitable for savory or spicy and heavy-tasting dishes. 360ml bottle.

Yesterday, I saw the LAST and Masumi x Chiyo むすび of the discarded sake lees series in Shuyi, but I am still more interested in REVIVE. The taste period of beer is like a bird of youth gone forever.

LAZY MASTER ~Hollyhock~

There is a BECK Co., Ltd. that operates craft beer brewing (AOI BREWING) and restaurants in Aoi Ward, Shizuoka City. Because of bankruptcy, the stock of beer that has been produced on the account is sold as raw materials to Numazu Steamhouse to manufacture craft gin. Numazu Steamhouse Buy about 800 liters. Using AOI BREWING's yuzu beer and tea beer as raw materials, primary distillation will be carried out on 2021/3/10-11, 3/12 will be secondary distilled to obtain the aroma of yuzu peel and Kakegawa tea, and 3/13 water will be added to adjust the alcohol concentration to 42%. After about two weeks of storage, 52 liters of craft gin are finished. A 200ml bottle with two bottles of Fevertree Premium Indian Tonic Water makes a gift box limited to 250 sets.

Gin and Ningshui are more practical than scented candles XD

HAKATAGAWA craft GIN

When the Okura Hotel Fukuoka was founded in 1999, it opened its own original ground beer on the basement floor of the building. Since the spring of 2020, the sales of beer have also dropped sharply due to the decline in the utilization rate of banquet halls and restaurants. The beer tasting period is only two months, and it can only be discarded after the expiration date. One way is to regenerate it into gin without a tasting period. Therefore, in cooperation with Kitaya in Yame City, Fukuoka Prefecture, the final decision was made among the four types of ground beer in Okura, Fukuoka. Gin is made with 75% Als (Korsch beer) and 25% DAIKOKU (Stout beer). From low-alcohol beer to high-alcohol gin, it has to undergo three vacuum distillations. The original 1,000 liters of beer can only make 70 liters of gin. The finished 45% gin is bottled in 50ml bottles and sold in Okura, Fukuoka in a limited number of 1,400 bottles.

Kitaya was originally a brewer of shochu and Japanese sake. It has been actively promoting overseas markets for many years. In 2019, it obtained a gin manufacturing license, and at the end of the same year, it began to discuss with a beer company in Yamanashi Prefecture "Because there were problems with the production plan, so A lot of beer has been discarded. Can you do something?" And started making beer-based gin. Despite the accumulated experience, it was a process of trial and error before successfully handling different beers.

First time hearing about a restaurant brewing beer at home! Next time I have a chance to go to Kyushu, I also want to visit Okura, Fukuoka. The best way to eat oven-baked pizza with beer is. Until then, let's try Kitaya, which has a few sake and shochu items imported into Taiwan but I've never had.