"Wake up, everyone in Japan! Don't blindly follow the trend of importing goods! Japan also has the highest whisky in the world! " 1929, when Yamazaki Winery produced (Suntory) the first domestic whisky "Baiza" in Japan, the story of Japanese whisky began, which was not very long. ...
The world of whisky is too big. When Scotch whisky, Irish whisky and bourbon all wrote their centuries-old glory, Japanese whisky was still a newborn. When Suntory whisky first entered the American market, it found two famous American industry figures as its brand ambassadors. One is Naya White, a famous bartender in San Francisco. Mr. White didn't like Japanese whisky when he took office. He made it clear, "I respect it, but I don't want to shout too much for it. To be honest, I still look down on it. "
It is this kind of Japanese whisky that was despised by spokesmen in those years. Today, it has swept the country of origin of scotch whisky and become a master of whisky in one fell swoop, Jim? Murray) won the first prize in the 20 15 edition of the whisky bible. The annual whisky was selected as 20 13 Yamazaki Sherry produced by Suntory in Japan. Barrel single malt whisky, Murray wrote in admirable pen and ink: an almost indescribable masterpiece. 100, he gave 97.5.
The famous history of Japanese whisky can be traced back to 200 1. Whisky Magazine, a British professional magazine, held Best of the Best, and Nikka and Suntory ranked first and second respectively. This is also the mention of two brands of Japanese whisky: Nikka (Japanese fruit) and Suntory (Suntory), so the story begins here. ...
Nikka- the father of Japanese whisky, Takehiko Masataka
Just this year, NHK in Japan used non-Japanese actors to play the heroine for the first time, which caused a topical morning drama "A Zheng"-
After the Black Ship Incident, not only foreign guns and guns, but also all kinds of foreign goods opened Japan, an ancient oriental country, and poured into the Japanese market at once. Among them, whisky was quickly accepted by Japanese who love wine, and people were intoxicated by the fragrance of this Scottish wine.
At this time, a young Japanese came up with a new idea. Japan should brew its own authentic whisky! So he blocked his life for this belief. This is Wu Yan Zhenghong, who was later called the father of Japanese whisky. The history of Wu Yanchang Hiroshi is the history of Nikka and the history of Japanese whisky.
Wu Yan was born in a family of winemakers in Hiroshima, Japan. He is keen on making real whisky in Japan. He kept studying the professional books on whisky brewing, but the books didn't tell him the real secret of scotch whisky brewing. So with the help of others, I finally crossed the ocean and came to Scotland, the hometown of whisky, to learn to brew real scotch whisky.
Scotland, which seems to be a whisky paradise, has a large number of books on whisky expertise, among which Zheng Xiaojun is eager to learn the knowledge of whisky brewing. However, as time went on, with the joy of coming to Scotland, troubles gradually emerged. ...
NHK morning drama "A Zheng"
Dream trip
I don't know how many days have passed since I came to Glasgow, and I don't know how many times I have complained like this. Whenever I see people in the street, political filial piety is boring to the extreme. In this university, there are no lectures and practices related to whisky brewing. We can't master the real secret of whisky brewing only through books. You can't go back like this when Wan comes.
Looking at the snowflakes flying in the Scottish sky, Abe's face "made of Tianjin wine" reappeared before coming:
"Zhu, how about going to the hometown of whisky for further study?"
"From now on, the real whisky era is coming, and then it will be too late to learn. Why not prepare now? "
"Boss, that's a long way from Scotland!"
"yes! Scotland-the hometown of whisky. "
So in 19 18, Zheng Xiao set foot on a ship to Scotland alone. He only has a pen and the future of the Japanese whisky industry.
I feel uneasy every day.
The feeling of anxiety and stagnation hangs over Zheng Xiao's heart like a dark cloud.
He has read Knedler Tong's masterpiece Whiskey and Alcohol Brewing Law recommended by Professor William several times in college, but it is impossible to master the method of whisky brewing only by books. Zheng Xiao, who comes from a family of winemakers, deeply understands that good wine should be brewed with hands and heart. This is what he often listened to his father when he was a child.
"Brewing is to revive once-dead rice."
It felt like a heavy blow, which sobered him up. "I can't do this, but I have to go to the factory for operational research!" Let domestic whisky be born in your own hands as soon as possible. "So he began to send an internship resume to the local whisky factory and made frequent field trips. However, there was no reply to the submitted resume, which made Zheng Xiao feel even more anxious.
Takeyuki Masahiro, an intern at a Scottish winery.
Finally opened the door.
Zheng Xiao, who was extremely anxious and depressed, received a letter to cheer him up and fall into ecstasy-he received a notice of factory internship permit from Dragon Dream Winery. This notice issued by the winery north of 57 north latitude is like a gospel from the sky, which has inspired Zheng Xiao's heart.
On the way, Zheng Xiao crossed the stream, the valley full of wild flowers and the Colombian mountains. There are many famous wineries like Highland in this place. The place where the signboard is covered by dark stone walls is the gate. Stepping on the stone steps, he suppressed his inner excitement and rang the doorbell.
"I'm here as an intern, He Zhu Zheng Xiao. Please take care! "
From then on, every day from morning till night, Zheng Xiao would secretly put a notebook in his pocket and walk around the factory, learning and digesting various techniques of whisky brewing, even the work that everyone didn't want to do was no exception. However, as a foreigner, Zheng Xiao can't easily come into contact with the use of distiller, which is the key technology of whisky brewing. Finally, one night, an enthusiastic master was moved by Zheng Xiao's industrious spirit and instructed him to master the operation of the still.
If it weren't for this old master, the whisky made in Japan would probably never have been born. Zheng Xiaogan was extremely happy and excited. Learn from the master on the spot and accumulate experience bit by bit like a sponge absorbs water. Unconsciously, the notebook is full of experience such as equipment situation and operation precautions.
While the technical practice in the winery was smooth sailing, Zheng Xiao finally realized a truth that benefited him all his life-the successful brewing of whisky does not depend entirely on technology, but also includes the natural environment that breeds high-quality water and barley, and the brewer's reverence for nature.
An Unexpected Love
During this trip to Scotland, the young Wu Yanchang Hong learned the real secret of scotch whisky and received a gift from God-love.
Zheng Xiaohui, from Japan, went to other people to teach judo while learning whisky brewing. It was here that he met the girl who would support him all his life: Lida.
Zheng Xiao is Rita's younger brother's judo coach, and he gets along well with Rita's family. In the process of getting along with each other, Rita and Zheng Xiao also have strong feelings and hope to be together forever. The idea that they want to be together for life has been strongly opposed by Lida's family. Rita abandoned her family relationship and married Zheng Xiao. That year, Zheng Xiao was 26 and Rita was 24.
1920, Zheng Xiao proposed to Rita on the shores of Lake Lumen, a famous "beautiful lake" in the north of Glasgow. Although there was no family blessing, Rita accepted it happily.
In the same year, Rita followed Zheng Xiao to Japan and bid farewell to Scotland where she had been living.
return to one's country
1920, autumn is strong, and the Japanese mail ship "Fujian Maru" docked at the grand trestle of Yokohama Port. On this ship, there are Wu Yanchang Hong and his new wife Rita, who will carry Japanese whisky in the future.
During the period of 1920, Zheng Xiao, as a technician, seized the last time of studying in England and wanted to gradually move his stage of whisky making to Japan. However, after returning to Japan, Zheng Xiao, the bamboo crane, found his aspiration hard to realize.
It was after the First World War that the world struggled in pain. After returning home, Zheng Xiao made a plan to produce whisky in Japan, but it was not approved. So he decided to leave his original sponsorship and go abroad to give himself great encouragement.
The first sight of pioneers
Just when Zheng Xiao was worried that he had no place to practice his dream, a man named Nobujiro Niai came to visit him. This is the founder of Suntory Suntory in the future, and now he is the owner of a brewery called Shouwu.
With a forward-looking vision, Niai foresaw that the whisky era was coming in Japan, so he searched around Japan for young and outstanding brewing talents. Finally, under the recommendation of Dr. Moore, the whisky authority, I found this young man who came back from Scotland.
The two pioneers hit it off at first sight. 1923, Zheng Xiao entered the "garrison". The following year, Shouya built the first whisky distillery in Japan in Yamazaki, which is now Suntory Yamazaki Factory.
1929, the first bottle of real Japanese whisky-"Baiza" was born!
The so-called pioneer is a lonely existence. If you can't see the road ahead, just follow your inner voice, go forward without hitting the south wall and never look back.
divergence
In great joy, the first bottle of pure whisky "Baiza" made in Japan was born, and its taste stopped a group of conservative opponents.
But the joy was followed by the differences between the two pioneers, Bird Well and Bamboo Crane. The new wine brewed by Scottish traditional craft has a strong smoky taste, which is difficult for Japanese consumers to accept. Therefore, Nobujiro Niai believes that there are innate differences in taste preferences between orientals and westerners, and advocates the production of whiskey suitable for orientals. However, Wu Yanchang Hong believes that Scottish whisky is the authentic whisky and insists on brewing this traditional whisky ... The two eventually parted ways because of different ideas.
Shi Yu. Japanese fruit was born.
The bamboo crane that broke the contract with Shouwu is only one step away from the target, but the actual distance is often far away. With Japanese stubbornness and perfectionism, He Zhu wandered around, hoping to find an ideal place in Japan where he could brew the purest whisky. Finally, he came to Shi Yu, Hokkaido, where the bamboo crane's eyes sparkled with new light. Pointing to this land, he proudly said to Rita, "Isn't this Scotland?" With great excitement, he finally found a land where his dreams can be realized.
1July, 934, "Great Japan Juice Co., Ltd." was established with a capital of100000 yen and an area of 4,500 square meters. Many stormy days and nights before the establishment of the company, Zheng Xiao welcomed Lida into a wooden western-style house in the factory and began to brew his original whisky. Smoke from peat burning comes out along the chimney of the factory building. Zheng Xiao began to meet his new challenges in this picturesque young land.
? The first bottle of Nikka whisky
The first bottle of Nikka
The road to realizing dreams is always full of hardships. The bamboo crane pursuing perfection in the factory has differences with its partners, and the smoke of war is filled outside the factory. Bamboo crane and Rita are struggling to support, taking care of every barrel full of whisky and comforting anxious workers.
Finally, at 1940, the long-awaited "Nikka Whisky" was born, which was the result of years of struggle in Zheng Xiao! "Nikka" in the name is the abbreviation of "Great Japan Juice Co., Ltd.". The historical moment of the birth of pure Japanese whisky is the 22nd autumn after Zheng Xiao left Japan to study in Scotland.
The bottle of Nikka whisky is polygonal, and the surface is covered with oblique plaid patterns. The sunshine in late autumn in Shi Yu is reflected from the bottle on the table through the window, and reflected on the faces of Zheng Xiao, Lida and others-this is really a holy light from the sky! Everyone stared at the amber liquid in the bottle, and their hearts were filled with endless joy.
With mixed feelings, Zheng Xiao looked up at the late autumn sky in Yucheng. "I'm going to dedicate this pure whisky to the boss of Abe made of Tianjin wine, to Dr. Wilson in Glasgow, to the master of Hessel State Winery, to the director of Dragon Dream Winery and to study abroad.
In the meantime, all the people who are good to me! "
Crisis. Only quality cannot be compromised.
Zheng Xiaoxiao was proud of the quality of Nikka, and when he was running for the future of the factory, time entered 1950. Shortly after the end of the war, the production and sales of whisky and other alcoholic beverages returned from the previous mandatory pricing to the market pricing during the period of free competition of capital.
At this time, the market is dominated by third-class whisky. The so-called third-class whisky refers to the whisky with the original wine content below 5% as stipulated in the tax law. However, a considerable number of third-grade whiskies on the market are actually imitations in which synthetic pigments and spices are added to alcohol.
Zheng Xiao, which has always believed in "quality first", naturally resolutely resists this inferior product. At that time, the third-class whisky cost only 300 yen per bottle, while "Nikka whisky" still adhered to the excellent quality and the price of 1350 yen per bottle.
Zheng Xiao was angry at the flood of inferior whisky in the market. "Even such goods can be sold?" ! As long as you pay taxes at the tax office, there is not even a drop of original wine in it! It is the last straw! "
Insisting on quality makes Japanese fruit fall into crisis. Due to the cost disadvantage, sales have declined. But "quality first" is still the belief in political filial piety. He will never sacrifice quality for temporary benefits, thinking that such behavior is tantamount to quenching thirst by drinking poison.
However, many people have great doubts about his idea. At that time, the head of the IRS said, "Zhu, it's not that I can't understand your pursuit of whisky quality and your bottom line, but that the current market is dominated by third-class whisky, and even those manufacturers who can't produce the original wine are steadily occupying the market share." As a national tax authority, we are really worried about the future of your company! "
Zheng Xiao, who didn't want to give up quality, couldn't come up with a feasible plan to save the company's decline. There is the best quality whisky, but there is no market. Zheng Xiao had no choice. Finally, he made a difficult decision. He sadly announced to all the staff: "We started to produce third-class whisky ..."
The words sound just fell and there was a whimper from below, and Zheng Xiao also left tears. Looking at the employees who struggle for quality like him, he made up his mind again to stick to the road he had chosen!
"Ladies and gentlemen, let's stick to the pride of Nikka whisky. I hope you will never forget our unremitting pursuit of quality along the way! "
At this time, the winter is still not over, but all the staff of "Nikka Whiskey" are more United than ever, and they are trying to brew a more mellow and deeper whisky original wine.
"In the process of making whisky, there is no false space."
"In the process of brewing whisky, there is no false space." This political filial piety is often said, even when the wave of inferior products with low quality and low price swept through, it never wavered. After people experienced the post-war economic recovery and recovered their calmness and rationality, they began to pursue the original quality of alcohol -n- whisky again.
Because the brewing process of whisky is relatively simple, every step should be more detailed. Moreover, the process of pouring into the barrel after distillation needs to be thought and grasped with natural heart and hands.
Based on the winemaker's rich experience, passion for raw materials and serious dialogue, Zheng Xiao and his successors always adhered to the principle of "quality first" during and after the war.
"Keep faith, erin brockovich, and make steady progress-this is the best feedback for those who support our cause." Today's Nikka is marching along this proud political filial piety.
This road pioneered by Zheng Xiao is an honest and pursued road, a glorious road in the history of Japanese whisky brewing, and a road that needs to be explored by people who have dreams and love, tenacity and belief in whisky.
Shi Yu Distillery still uses charcoal fire to heat the still.
Why did Japanese whisky shine brilliantly in generate in a short history, even eclipsing the ancestor Scotch whisky? Nikka's story can probably give people a glimpse. Takehiko Masahiro has the most formidable seriousness, or paranoia, of the Japanese.
Water is the most promising source of water for the originator of Japanese tea ceremony, and wort is transparent amber clear wort; Barrels are imported oak barrels regardless of cost ... Nikka Shi Yu Winery, which has no room for further development, insists on using charcoal fire to directly heat a single distiller, so Shi Yu wine can be recognized as having a "heavy" taste.
Even if a person is twice as confident as others and makes efforts, the result is often not necessarily successful. Behind every step forward in the dark, we can't say that there is no anxiety. In addition to extraordinary spiritual strength, we must also have a keen sense of sizing up the situation and amber wisdom, which is the most fundamental thing rooted in the hearts of the Japanese.
Original link: www.jiuhuanxi.com/article/113.html.
Happy Wine, a pure wine review website: www.jiuhuanxi.com.