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Production technology of Japanese whisky
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.
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