Production technology of Japanese whisky

The production process of Japanese whisky has the following main steps:

1. Water source selection: The key to making high-quality alcohol from Japanese whisky is pure water source. Therefore, most wineries are built near mountain springs or tap water.

2. Fermentation: Rice, barley and other grains are mixed together, and yeast is added for fermentation. This step usually takes several days.

3. Distillation: add the fermented mixture into a distillation pot and heat it with steam to evaporate it. This will produce steam, and with the evaporation and condensation of alcohol, whiskey will eventually be produced.

4. Aging: Store the unopened new brewed whisky in wooden barrels. By mixing different types of barrels and ripening time in different places, whisky can present different tastes and flavors.

5. Blending: After a certain period of aging, the winemaker will mix and season the whisky to ensure the consistency of its taste and quality.

6. Filtering and bottling: Finally, the whisky is filtered to remove solid residues and bottled for sale.