I have a restaurant in East Sakura

To those who want to destroy the world of ghosts, distilled liquor may represent a highly concentrated expression of advanced productivity.

This shows that top-quality sake is still a top-notch luxury product.

After all, for truly high-quality sake, distillation to make the liquor clear is only one aspect. There are also differences in aroma, ingredients and water quality.

Zhao Fuyu didn't use such high-quality sake as raw material to make this cherry wine. After all, the characteristic of sake itself lies in the word Qing.

If it is processed again, it will lose its crispness.

It is better to use turbid wine as raw material.

At this time, Zhao Fuyu made a set of distillation equipment from the Duoyuan Restaurant.

This is countless times better than the best that Demon Slayer World can get today.

Just a vacuum distillation layering is not something that can be achieved in Demon Slayer World now.

Zhao Fuyu has never refused the benefits of modern technology in cooking. He has even absorbed the concepts related to molecular cuisine released by Alice Nakiri when he was a professor.

Constantly learning about the changes brought by today's more advanced technology to cuisine.

But the core of what he upholds is that no matter how many conveniences are used, taste and heart are the greatest enjoyment that food brings to diners.

If it is just purely novel taste and visual impact, without these core things, then molecular cuisine must have gone astray.

The existence of molecular gastronomy needs to be re-examined from the beginning.

This point, when he pointed out Nakiri Alice, he pointed it out bluntly.

As for whether this girl who also has the blood of Nakiri can understand, Zhao Fuyu doesn't know very well.

However, Alice seemed to be more attentive to the basic exercises that Zhao Fuyu asked for later, which were completely unnecessary for her.

Even this set of distillation equipment was specially redeemed from the food system by Zhao Fuyu after Alice informed him.

Not only can it distill alcohol, but it can also distill many other things, which can be incorporated into dishes to show different flavors.

This time, it was overused to refine these turbid wines.

Of course, it’s not just as simple as refining turbid wine.

In fact, Zhao Fuyu went to the cherry blossom tree and picked up a large basket of cherry blossom petals. After washing and mashing them, he extracted the juice and used two catheters to extract it at the same time. One side contained the wine and the other It's cherry blossom juice.

The two liquids are heated at the same time, and the condensation drips into the same jar.

This is Zhao Fuyu’s first method of brewing cherry wine.

Distillation!

The color of the cherry wine at this time is not particularly pure, and it still has a slight aroma of cherry blossoms, but it is not strong. This is also normal.

After all, it is distilled and condensed water. Even if it has the taste of cherry blossoms, it will not be strong. When mixed with the same condensed liquor and dropped into the wine jar, it can only be regarded as slightly tainted with the taste of cherry blossom dew.

In fact, it doesn't really change much after distillation.

On the contrary, it is a distilled liquor that is blended with many different brands of sake, and its own flavor is extremely outstanding, which is not a bad thing.

But to balance such flavors and make the aroma of cherry blossoms become the mainstream, other methods are needed to achieve a blended and outstanding point.

Distillation and condensation are only the first step.

Next, the second method Zhao Fuyu thought of was to extract the aroma of cherry blossom essential oil!

In the form of incense, blend the fragrance of cherry blossom essential oil into the wine jar, and then seal the mouth of the jar.

Slowly let the smell of cherry blossoms penetrate into the wine.

In fact, this method not only imbues one flavor in the wine, but also adds a hint of cherry blossom aroma to the various flavors derived from different mazhu wines.

Only in this way can the fusion of cherry wine be completely completed.

However, even if this kind of cherry wine is finished, the taste is too shallow and restless, lacking a trace of settled flavor.

The rest still needs to be stored.

Zhao Fuyu naturally couldn't let this bottle of cherry wine be stored for a long time. However, he used the soil under the cherry blossom tree that was already soaked in the fragrance of cherry blossom petals, and then used cultivation equipment to help.

Zhao Fuyu could still do it after just two days of cellaring.

At the same time, use the method of spiritual kitchen sacrifice and add resonance with the earth veins.

It is barely possible to give it the flavor of being stored for half a year.

This is the third method of brewing cherry wine, hiding!

It can be said that after the baptism of these three consecutive methods, even ordinary low-quality sake can be turned into extremely special high-grade cherry sake.

Even the best liquor that Demon Slayer has never seen before.

Never mind that I have tasted it, I have never heard of it.

Of course, everyone knows about cherry blossom wine, and there have been many similar methods of using flowers into wine since ancient times.

However, there are still great differences between the cherry blossom wine in the general sense and the cherry wine that Zhao Fuyu wanted to make.

To put it bluntly, cherry blossom wine is fermented with flower petals, destroying the original flavor contained in the petals, leaving only a trace of aroma accompanied by alcohol. In many cases, it may not be able to retain the floral fragrance that should exist.

Zhao Fuyu used this set of three methods and three soaks to completely integrate the floral aroma of cherry blossoms into the wine, and completely remove the dryness of the wine, leaving the original flavor and the taste of cherry blossoms.

It can be said that even if Zhao Fuyu made this jar of cherry wine, it would be impossible to replicate it.

Because of the raw materials, it is impossible for every family to brew the same brew.

This is the special characteristic of cherry wine. The type of wine that Zhao Fuyu imagined may have a very similar taste in general, but the details and flavor are completely different.

This wine is still excellent even if you drink it like this.

But if it is served with ice.

“The flavor can be improved by two points!”

Although Zhao Fuyu is not good at drinking, he does not have much interest in drinking.

But it doesn't mean that he doesn't understand wine, or how to release more of the flavor of wine.

Actually, just because you don't like it or you're not interested doesn't mean you won't do it.

Matsumoto Rangiku, a wine glutton, felt the temperament of a peerless wine as soon as Zhao Fuyu took out the sakura wine.

Taking the cherry wine with both hands, the beauty mark on the charming face seemed to have a little more charm. A pair of trembling waves, accompanied by a deep exhalation, made people dazzled.

After Zhao Fuyu sealed it, no smell was exposed outside the wine jar.

But for wine country gourmets like Matsumoto Rangiku, it seems that such a blockade has no meaning.

She immediately noticed the level of fine wine contained inside.

It can be said that this kind of cherry wine may be the most wonderful wine she has ever come into contact with.

It seems like your restaurant is pretty good.

“I thought it was just cooking, but I didn’t expect it could also be done with brewing.”

Matsumoto Rangiku will not unblock it at this time, and this jar of wine is something she cherishes very much.

But after staying here for two days, she can be sure that this is indeed another world.

So.

See you next time, Miss Matsumoto.

Waving his hand, Zhao Fuyu knew that it was time for Matsumoto Rangiku to leave, so he didn't say anything more.

Just like a restaurant owner sending a diner away.

One part affection, one part grooming.

He watched this extremely hot-looking Death God disappear from his sight.

And soon, he will leave this world