In my room, there are three large barrels. They’re in the way. However, I can’t let anyone take them, and I want to check them thoroughly, so I decided to keep them in my room.
It’s been about half a month since then. The fermentation of the horse barley is progressing quite well. I stir it occasionally, but I’m not sure if I’m doing it right. Still, the information feedback says it’s going well, so I continue doing it.
Since yesterday, my father has gone hunting and won’t be back for a while. Apparently, it’s a winter routine for him to go hunting about once a month for ten days.
In the spring, I promised to learn archery from him. As a child of a knightly family, I’m expected to learn various martial arts.
Of course, I don’t skip my daily sword training. When my father is around, he trains me. When he’s not, I practice solo.
Today, my hands have gotten blisters again. Lala immediately applies ointment. While I appreciate it, I also feel like it’s a bit overprotective.
“Thank you, Lala.”
Lala smiles. A cute smile like hers is soothing to my heart.
My father is back. This time, he didn’t bring a big catch like a Metal Bear, but he’s still brought a lot.
I’m just happy he’s back safely.
“Welcome home, my lord.”
“Father, welcome back.”
“Yeah, I’m back.”
Just like last time, the monster carcasses are being processed. I put on an apron and help out.
This time, there’s no meat feast. Apparently, that’s only for the first hunt of winter. The meat that’s processed is smoked for preservation, and half of it is given to the soldiers and families that helped with the butchering. The remaining half is for the lord’s household. Since the amount of meat from the monsters is in tons, even half of it is quite a lot. The meat is sold cheaply to the villagers or to traveling merchants, and the proceeds are used to make up for shortfalls in taxes.
“Ben!”
“Oh, hey, Toma.”
Today too, Ben was quick to help with the butchering. He’s good at it, to say the least. I think I need to learn from him.
“Today we’ve got some Red Boars. They’re amazing when smoked.”
Wipe your drool.
“Ben really knows a lot about food.”
“Eating and pranks—that’s my life.”
“No, you should stop with the pranks.”
Ben laughs. He really should stop with the pranks.
The alcohol is coming along nicely.
I’ve been checking on it every day, and it’s been just under two months since I started brewing. The information tool is quite useful, telling me what to do next. It’s really convenient.
“Father, I have something to tell you.”
“Hm? What’s up? You seem serious.”
I offer him the bamboo tube containing the horse barley liquor.
“What’s this?”
“It’s a drink I made.”
“Huh?”
My father looks surprised.
“I’m still a child, so I can’t tell the taste of alcohol. I’d like you to taste it, Father.”
“O-okay…”
Father takes the bamboo tube, pops the cork, and smells it. He lets out a “Oh!” sound, licks his lips, and takes a sip. The next moment, his eyes widen.
“It’s delicious! What is this? It’s strong, but it’s easy to drink!”
Father tilts the bamboo tube back and finishes it in one go… wait, that was a 55% alcohol drink. It’s pretty strong.
I don’t know much about alcohol, but I’m guessing there’s no other brewing yeast that can create such a high-proof liquor. It’s probably because I used the Ashud region’s special brewing yeast, which is why the alcohol content is so high.
Father finishes the drink in the bamboo tube.
“Ahhh, so good!”
Now my father just looks like a heavy drinker.
“You were up to something, but I didn’t expect you were making alcohol!”
I don’t really need to ask, but I do anyway.
“This is the first time I’ve had this kind of drink. It’s smooth going down, but the alcohol is strong. And it’s ridiculously good!”
The three large barrels of horse barley I started with have now reduced to half their original size as alcohol. So, in total, there’s about 108 liters from the three barrels—around 36 liters each.
It didn’t even take two months to make, so I think this amount is good for now.
“I’ll give this drink to you, Father.”
“Are you sure?”
“It’s a drink I made for you. But please don’t drink too much.”
“Toma… I’ve got a good son!”
Father is wiping his eyes with his arm. Is it really that moving? I guess giving someone a gift can make you feel this warm.
“Thank you, Toma. I’ll drink it slowly, don’t worry. Oh! Let’s drink it together!”
Wait, what are you saying to a six-year-old?
“I can’t drink alcohol, so feel free to drink it, sell it, or give it to other nobles as a gift, whatever you like.”
“Toma… You don’t need to worry about our family’s poverty. You’re just a kid.”
“I’m not worried, Father. I made it because I wanted you to drink something delicious.”
“Toma!”
Don’t hug me suddenly! I was surprised. I accept the gratitude, but please let go. That hurts!
“Oh my, what are you two doing?”
“Aliusha, listen! Toma made this drink for me!”
“Well, Toma is really clever, but to think he can even make alcohol…”
“My son’s a good boy!”
“He’s my son, you know. Hehe.”
“He’s both of ours!”
“Indeed, he is.”
I guess people would call these two doting parents. I can only feel gratitude toward the one who gave me this life, “the one whose name was taken and forgotten.”
“By the way, what’s the name of this drink?”
“Oh… I haven’t thought of a name.”
“Then you name it, Father.”
“What’s it made from?”
“Uhh… um…”
“Hm? What was that?”
“It’s horse barley.”
“Wait, what? Horse barley, that horse barley?”
“Yes, the kind that grows everywhere around here.”
Horse barley grows all year round. If it’s not cut, it just keeps growing, and sometimes the villagers cut it and bring it to the lord’s estate to feed the horses.
“That awful horse barley turned into such a delicious drink?!”
“Yes.”
“Hmmm… Alright, I’ll name it ‘Umaou’ (Horse King)!”
Horse barley, Horse King… well, whatever.
“By the way, Toma, could you make more of this drink?”
I’d need the special yeast for making the Horse King drink, but the ingredients are almost free, so I could make plenty of it.
“As long as we have barrels and horse barley, we can make as much as we want. But to make a lot, we’ll need space.”
Also, temperature control is a problem. The Horse King can’t be made in places that are too hot.
“Does the place matter?”
“If possible, it should be somewhere with a stable, low temperature. That’s why winter is the best time to make it.”
“Hmmm… Would an old mine tunnel work?”
“An old tunnel…”
Wait a minute! The temperature in a mine tunnel doesn’t change much throughout the year! Plus, there are plenty of abandoned tunnels where we could store barrels of alcohol.
“If it’s a mine tunnel, that’s perfect. Now we just need barrels and people.”
“Leave that to me. When everything’s ready, I’ll have you teach me how to make it, Toma. Can you handle that?”
“Of course.”
And so, the plan to mass-produce Horse King liquor in the Ashud region begins.
