December 5.
Man, it's freezing~!
Do we really have to dress down like this?
It's not like we're going to a festival.
Yoji-san, aren't you cold?
I'm used to being cold.
You're shorthanded, aren't you? I'll help too.
I don't have the clothing for you.
I figured something like this might happen, so I brought my swimming suit.
Sorry I'm late.
Kuramoto, are you breaking koji too?
Take a deep breath.
Hold your breath. Until I tell you when.
The process to disperse koji mold spores onto the steamed rice is called tanekiri.
Tanekiri
The koji mold, called tane, is mold that originated in this kura
that Toji had the agricultural experiment station cultivate over a period of 6 months.
Begin!
Liquid
The Ogre's Sake, the Miraculous Kura
Really, I appreciate you taking care of everything, and
Final Episode
Future of the Legendary Sake
hiring me at the kura under such favorable conditions.
Well, let's say that the money I put up for you to pay back your debt
came from your advance salary.
You can pay me back little at a time from your monthly wages.
Was that...an advance on my salary?
How you get treated hereafter will depend on your work.
- But... - Good luck.
December 7.
With the koji making process slowing down, we got half a day off.
Hey, Naoki-chan. Yoji-san and I are eating out tonight.
O...okay.
See you later.
A healthy meal, as usual.
It takes a lot of time and effort cooking according to the menu, doesn't it?
- Sorry for the trouble. - N...not at all.
Kuramoto.
We need more help.
We appreciate your help, but
I don't think you should make Toji do the brewery worker's job too.
- It's okay. - No, it's not okay.
A commanding general shooting a gun in the front line
can't make decisions from a bigger perspective.
- So... - I'm sorry.
I can't afford to hire more people right now.
I'll help as much as I can in the kura too.
So...
can you somehow manage with the staff we have?
What do you think? Since they have a lot more workers, there's less work to do and it's a lot easier.
The pay's a lot better than Sagara too.
I'll put in a good word to the kuramoto for you.
What's the matter, Yoji? Huh? You too, Naotaro.
- Don't say my name so casually. - Huh?
I didn't you think you were this rotten.
- What did you say? - Look,
I don't want to run away anymore.
I don't want to do anything to disappoint Naoki.
That guy's been bullied his whole life, but
he never once ran away.
He's so stressed out he's even got a bald spot on his head, but
he keeps working hard like an idiot...
I...I don't want to lose to him!
That's why I'm staying!
Good, huh? That's Kagaryu's daiginjo.
Yoji, what about you?
You're...
a bigger loser than me.
...and this is the kura where our honjozo is made.
- It's still in the moromi stage... - Todoroki-san!
How have you been? I'm Sagara from Yuki Otome.
Do you remember me?
Ah... What brings you here?
Would you like me to spell out what brings me here?
You're quite a rude fella.
- Make an appointment at least... - Who's the rude one here?
It's bad enough you took Taneda.
Keep your hands off my young workers.
Try getting in our way again. I won't leave you alone.
- Wait a minute. I... - One of these days,
you'll have to give me a proper explanation.
Excuse me.
December 9.
Koji for honjozo is coming along nicely.
Kojimai (malted Miyama Nishiki rice for honjozo)
What does it smell like?
It...it...it...smells l..l..like ch...ch...chest...nuts.
Once it smells like chestnuts, the koji is ready.
How old were you when your dad passed away?
I...I...was 12...years old.
- Did you like him? - Y...yes.
Was he good to you?
He...scared me.
He scared you?
B...but I...I knew he was...
always...watching over me.
The koji is doing fine.
Go take a break.
Hikikomori (social recluse)?
There's no such disease in this world!
Who said you could come in! Don't...!
Stop it, please!
- You're just a lazy bum. - What would you know!
Are you that great just because you make sake?
Stop it! Stop it already! Please forgive him...
You're trash.
You don't deserve to be alive.
Ogre!
Have you even tried to think why he killed himself?
December 10.
The process to create moto (yeast mash) for honjozo begins.
Moto creation
Moromi creation
Shibori (Pressing)
Arabashiri (first-run sake) Honjozo
January 14.
Shibori (pressing) of honjozo is complete.
Starting tomorrow, the kura will close 2 days for New Year's holiday.
Hang in there just a little longer...
Secular Name
Koji
Deceased at
Age 25
I'm...sorry.
I'm...
sorry.
January 17.
Begin.
The making of daiginjo finally began.
Sake rice for Junmai Daiginjo "Ishikawamon"
The two varieties of sake being made from organic Ishikawamon rice are
junmaishu and junmai daiginjo.
How is it? Our new honjozo.
It's excellent! There's a sharpness to the flavor, but I can clearly taste the good flavor of rice too.
Aging and heating it
would bring out more depth and definition to the flavor,
- is what Toji said. - Yes, this would fetch a good price.
1 sho (approx. 1.8 liters) 2,700... no, 2,800 yen can be fetched wholesale.
- We'll take 5,000 bottles. - We'll take 7,000 bottles.
Just a minute, please. We only have 20,000 bottles in all...
January 19.
Maika-san developed a fever and took to bed.
How...d-do...you feel?
Maybe I angered the god of sake
by going into the muro in my bathing suit.
I have to get over this today... Creating moto (yeast mash) begins tomorrow.
Moto creation for junmai daiginjo Day 1
January 20.
Moto creation for junmai daiginjo begins today.
This is Institute Yeast No. 14. It's yeast made in Kanazawa.
Compared to the more famous Yeast No. 9 and No. 10, the ginjo flavor is milder, but
it's less acidic so it should draw out the natural fragrance of the rice.
I'm using this for the first time myself.
Mizu koji (koji water) is prepared by adding to the koji rice
water, yeast, and lactic acid to suppress the miscellaneous wild yeast
Mizu koji (first stage of moto yeast starter)
- What's the temperature? - Uh...
- You idiot! Don't be talking in there. - I'm sorry.
It's 12 degrees.
It will take 2 weeks for the moto to be ready.
It's a long stretch. You never know what may happen.
All right. 20 liters of sake water, 3 kg of koji.
- Did you put water in there? - Yes!
- Water warmed to 12 degrees just like the sake water. - Okay, put it in.
Daki-daru (warming/cooling container)
All right. Let me have that.
Listen up. You're going to lower the temperature very slowly
to keep the koji awake, as if to humor the yeast.
Daki-guri = adjusting the temperature of moto using daki-daru
Keep your eye on the moto's mood.
- Focus on your fives senses. You got that? - Yes!
Here, Naoki.
I'm sorry.
This is a kuramoto's job too. Oh, the thermometer.
Let's get you to the hospital. You might have the flu.
The low pressure that developed rapidly near Hokkaido
has also had an effect on the Hokuriku region
and has been causing winter storms everywhere.
This low pressure will continue to develop rapidly
and from tonight through the day after tomorrow,
there is a possibility of heavy snowstorms in certain regions.
January 21.
Moto creation day 2
Moto creation Day 2
We lower the temperature of the moto to 8 degrees.
Naotaro-kun made a bento for you.
I got the cleaning and laundry done.
Thank you. Sorry to inconvenience you.
How's Maika-san doing?
Looks like her fever went down after she got a shot at the hospital.
I'll take your place when the rice is done steaming. Go get some sleep.
- Otherwise, you're not gonna last. - Thank you.
I wish I had come here sooner.
If I did, I probably wouldn't have been separated from my family and
I may not have been homeless.
Y...you're going to go see them after the work here is done, right?
Yeah...
I should, huh?
Wait a minute.
Aren't you speaking normally today?
Due to the worst cold spell of this winter,
heavy snow continues to fall on the Japan Sea Coast and in the Hokuriku region.
In the foothills of the mountains in Hokuriku, more than 1 meter of
accumulated snow was recorded in the last 24 hours, and
the residents are struggling to keep the snow cleared.
The cold spell brought about by this low pressure
is expected to grow stronger through tomorrow...
Moto creation Day 3.
January 22. Moto creation day 3.
We raise the temperature of the moto that was lowered to 8 degrees back to 10 degrees once
an then lower it back down to 9 degrees overnight.
Room temperature 1 degree.
Hokuriku was hit by a once in a decade major cold spell.
What happened?
What happened?!
What the heck is this.
You can't change the temperature rapidly!
You may have killed the moto.
What happened?
I'm sorry...
Dad, I'm sorry...
I killed the moto...
Naoki-kun!
This isn't the time to be crying out here.
Hurry up and get back to the kura.
Toji is desperately trying to save the moto.
Naoki! Open the door! Cool down the kura!
- What happened?! - Bring me all the ice you can find.
Put it in the daki-daru and cool the moto.
Can the moto be saved?
We may have killed it.
We messed up the temperature control.
And he was seen by the doctor.... Yes...
Put it in. Gently now.
January 24.
The moto's rampage settled down.
The reason you...
raised the temperature of daki-daru is because
you thought something was wrong with the moto, right?
Yes...
From the smell...
I sensed that the breaking down process was being held back.
Smell is a better indicator than a thermometer.
The moto isn't dead yet.
It's going to be all right.
It's vitality is incredible.
The brewing rice and yeast may have been too compatible.
Sake is scary.
But that's what makes it interesting.
Keep that in mind.
It's Yuki Otome (Snow Maiden)...
Ogre...
Looks like he's okay now. He's getting his appetite back too.
I'm not worried since Setsu-san's there.
Mama. I bet you really wanted to come, didn't you?
Why would I do such a thing?
Even if I went, I could never be the idol of the kura.
Idol?
Thank you for putting up with me!
I drew this.
May I take your picture? Smile.
Thank you.
Papa. Look this way.
Thanks.
Moto creation Day 15
February 3.
The moto now smells like fresh green apple.
I've been making sake for 58 years, but
there are many things I still don't know.
I've never see moto like this before.
Today...
we start making moromi (mash).
Once the moto is ready, it's placed in a big tank
and mixed with water, koji, steamed rice, and made into moromi.
Undiluted sake yeast that had been cultivated in the moto
Moromi creation (3-stage process)
is increased gradually in order to suppress miscellaneous bacteria and wild yeast.
Hatsuzoe - 1st Stage
Nakazoe - 2nd Stage
Tomezoe - 3rd Stage
Once the 3-stage process is complete,
it's fermented slowly over a period of 35 days
while maintaining a low temperature of approximately 10 degrees.
March 1.
Don't be ridiculous!
Kuramoto and Toji were arguing.
What do you mean 10,000 yen a bottle for junmai daiginjo?
Including the scarcity value, that's the market price wholesale dealers came up with.
We're not the ones who jacked up the price.
I'd be willing to pay 10,000 yen for the sake
- Washio Yusaku took great pains to make. - I...!
...want to be evaluated by the taste of the sake that I brewed.
You said you didn't care if you got eaten alive by the ogre in order to make good sake.
My heart was moved by those words of yours.
March 10.
The pressing of Yuki Otome Junmai Daiginjo began.
Junmai Daiginjo Bag Pressing
Please.
Stop, stop. Stop!
Tastes great!
Kuramoto.
This sake...
what do you think about entering it in the National Bureau's Research Institute of Brewing?
It's my way of doing the right thing.
For this sake and...
for these brewery workers.
Yes, of course.
The National Bureau's Research Institute of Brewing is the most prestigious Japanese sake contest.
From among close to 1,000 bottles of sake, the sake with
the highest quality of flavor, fragrance, acidity is selected and bestowed the honor of gold prize.
Our very own Yuki Otome Junmai Daiginjo placed in the preliminary round.
We will now move on to the gold prize winner from the jurisdiction under
the Kanazawa Regional Taxation Bureau.
There are three from Ishikawa Prefecture.
First, Murata Brewery. Kaga Saisho Jungin.
Nagashima Brewery. Hokuto Daiginjo.
And finally...
Todoroki Brewery. Kagaryu Daiginjo.
Moving on to Fukui Prefecture...
I'm the chairman of the jury, Toriimoto.
Among the prospective gold prize winner under our consideration,
there was one sake that left a lasting impression.
It's Sagara Brewery's Yuki Otome Junmai Daiginjo,
brewed by Washio Yusaku-san, who you all know very well.
Indeed, it was a sake that give us much grief.
The extremely clean flavor, the deep good flavor of rice,
a ginjo sake that transforms itself in many ways.
But when you take another sip, it leaves you with an entirely different impression.
Could this be the birth of a new legendary sake, or so I thought, but on the other hand, it has an unrefined quality
that makes you wonder if it didn't go through some mishap during the brewing process.
That's what I meant when I said it gave us grief.
Consequently, we took it out of consideration for the gold prize, but
it was a very creative and ambitious sake.
I'd like to take this opportunity to pay my heartfelt tribute once again to Kuramoto, Washio-san,
and the four brewery workers.
Still,
our sake is the best.
Right? Naoki.
I was wrong. Please forgive me.
- What are you talking about? - About the price of our sake.
Today,
when I saw the faces of all the people lined up to drink our sake,
I completely understood what you were trying to say.
That it has to be sake people like them can afford to drink.
It was from my greed that I agreed to the price determined by the wholesale dealers.
I thought I'd be able to pay back the debt with that.
That's in the past now.
Next year too... Next year too, can we make sake together?
- Please! - Please!
Please...raise your head.
For the last time...
you let me dream a good dream.
I've...
exhausted all my energy now.
These past 5 months,
I was happy.
Kuramoto...
thank you.
The gold prize...
it's a shame we didn't get it.
Right, guys?
Be careful now.
- Naoki, get you act together. - Sorry. I will.
Be careful now.
Sorry for coming so late at night.
Where's Aina?
She's already asleep.
Can I borrow one sake cup?
Have a taste.
I...
don't have the right to drink this.
I want you to drink it.
How much I've changed or haven't changed
in this past year. The answer is in that sake.
How is it?
Is it good?
Around the time cherry blossoms started falling,
Toji passed way.
- A little bit more. - That should do it.
- It's nice. - Yeah.
I got hired as a full-time brewery worker
and will be stationed at Sagara's kura.
Naotaro-san says he's going to train all over to be a cook.
Maika-san will be going to France to study at a winery until fall, and
Yoji-san returned to his family in Shizuoka.
All three promised to return to the kura at the end of fall.
Sorry for making you do everything.
I...it's done for the most part.
It's pretty cramped when all these things are brought in, huh?
This...let's move it there.
Kuramoto's house will be more lively too.
We should've got off in front of the house.
- I just felt like walking there. - You're weird.
Say...
What should I say?
"Thanks for putting us up"?
Why don't you just say "We're home".
I guess so, huh?