A large steaming pot is placed over a pot filled with hot water. In the sake brewery, there are ten kilns, and the facility is equipped for mass production.
“The most important thing in the steaming process is the softness of the barley. Even a child like me can easily crush it, but it still retains some elasticity. Please make it just soft enough to have that delicate balance.”
If the softness is not just right, the final product, Bā-Ō, will vary in quality.
The two of them are trying their best to remember, but they don’t write anything down. In fact, neither of them can write.
The literacy rate in this world is not particularly high. Unless you’re a noble, merchant, or come from a reasonably wealthy family, children aren’t taught how to read or write. If children are taught, they are typically asked to help out with tasks.
The illegitimate children of the Lightstar family had been taught to read and write. I managed to figure it out on my own, though.
Anyway, back to the process. We check the softness of the steamed barley. We crush it repeatedly, and each time they get a feel for the texture with their hands. Of course, this isn’t something that can be learned in a day or two, so they’ll need time to get used to it.
However, at this point, Lam-san unexpectedly shows some remarkable talent.
“Sniff sniff. Is this the right softness?”
She judges the condition of the barley from the steam rising from the pot.
“Impressive. This is perfect softness!”
“Is it really?” Lam-san blushes at the compliment, while Jin-san continues steaming the barley, determined to catch up.
“Steaming time should be adjusted depending on the season. In colder seasons like now, it should be steamed a little longer, while in summer, it should be a little shorter. Rainy days, sunny days, cloudy days, morning, afternoon, and night—the temperature, weather, and time of day all affect the steaming process. So, you’ll probably make a lot of mistakes as you gain more experience, but don’t give up and keep trying.”
“Yes!”
Unlike me, who can tell the ideal condition through information manipulation, this process is tough for them.
“After steaming the barley, we add the sake yeast. We do this by adding barley to a barrel in small amounts, and adding yeast to each layer as we go.”
The steamed barley is transported to the cellar for further processing.
When about 5 cm of barley is added to the barrel, we sprinkle sake yeast evenly over it. Then we add another 5 cm of barley and yeast again, repeating the process.
The key is to make sure the barley and yeast layer evenly like a mille-feuille.
To make this easier, we use a stick with marks at every 5 cm, so we don’t have to rely on feeling. The barley has to be flattened evenly, and the yeast has to be spread thoroughly. It’s a delicate task.
“Once the yeast is added, let it sit for three days. This is an important period for the initial fermentation. Try not to touch it too much, just observe.”
After three days have passed, we carefully check the progress.
“It’s fermenting nicely.”
Under the dim light of a torch, from the thickened barley in the barrel, bubbles rise and pop, disappearing quickly. It’s strange to see it become so mushy so fast, but it might be because the special sake yeast from Ashud region is so potent.
“At this point, we stir it. The first stirring should be slow and gentle.”
We demonstrate the hand movements and body posture.
“Don’t stir too much.”
“Yes!”
We have them try it out. Jin-san gets it right, but Lam-san seems to be struggling.
From this point, we realize that Lam-san is somewhat clumsy, while Jin-san, despite his large frame, is quite dexterous.
We stir every day, gradually increasing the stirring time and intensity.
In about a month, the stirring becomes rougher, which works perfectly for Lam-san. She doesn’t mind heavy physical labor and actually prefers it.
Jin-san quickly picks up everything with his skilled hands. He’s a competent, if not exceptional, individual.
After about a month and a half, the Bā-Ō is ready. We have the three batches—mine, Jin-san’s, and Lam-san’s—taste-tested by my father and others.
“This is delicious! This is it!”
My father sheds tears after drinking the Bā-Ō, his first in a long while. Naturally, it’s the one I made.
I had initially made three barrels of Bā-Ō, but half was given to some aristocrats I was friendly with. The rest was shared with the villagers who helped industrialize the brewing process, so it disappeared quickly. That’s why the villagers were eagerly waiting for us to finish this batch.
“This is really good.”
“It’s strong, but easy to drink, with a delicious flavor that dances on the tongue!”
“This is really delicious. Lord Toma must be the messenger of the God of Sake!”
The villagers praise the Bā-Ō, but I’m not a messenger of any god. There are twelve gods worshipped in the temple, and among them is the God of Sake, but I’m definitely not one of its messengers.
“This sake is watery.”
That’s Jin-san’s Bā-Ō.
“It’s good, but compared to Lord Toma’s, it’s lacking a punch.”
My Bā-Ō is 55% alcohol, but Jin-san’s is only 30%. Maybe that’s why it feels a little lacking.
“This one gives me a scratchy feeling in my throat.”
“Yeah, it’s got a lot of off-flavors.”
Lam-san’s Bā-Ō didn’t fare well in comparison. As expected, it turned out to be a bit rough, with many off-flavors.
“But compared to the alcohol we used to drink, it’s better.”
The wine-like fruit alcohol they used to drink in the village had an alcohol content of around 10% and was quite bitter, as information manipulation taught me.
When compared to that, Lam-san’s sake was better, everyone agreed.
“To conclude, the Bā-Ō that Toma made is the one we’ll consider as proper Bā-Ō. Jin and Lam’s versions are better than the existing alcohol, but not good enough to be sold as Bā-Ō.”
“Well, we could market them as premium sake, first-class sake, second-class sake. If it’s second-class, it could be sold at a more affordable price.”
Jin-san and Lam-san look a little down, but considering it’s their first try, it’s understandable. They should be praised for producing something drinkable.
