Plant Taiwan rice in Japanese soil! Chen Weiren brewed "Taichung 65 Qingjiu" in Shimane.

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Winter is the season for people in Kiyuki, Shimane Prefecture, Japan to devote themselves to spiritual practice. Tibetans carry heavy bags of rice on one shoulder and carry them into wine production with two metric tons and two metric tons every day. This is only one of the lessons. If du Shi, an old brewer, glimpses that rice rubbing is too slow, there is still some micron bran left in the outer layer of washed white rice. The Tibetan in practice (brewer) was scolded again; he even couldn't close his eyes all night, just to pay attention.

"there is no way to make Saccharomyces cerevisiae obedient. All you can do is to do your best." Painstaking practice, doing everything possible to control the balance in the barrel and brewing crystal white rice into mellow sake is the realm pursued by Tibetans all their lives. Still on the road of enlightenment, Chen Wei-Jen, a Taiwanese Tibetan who went to Japan to practice wine-making, is now a Japanese certified professional winemaker and has once again retreated to brand-new practice and "farming."

Last year, Chen Weiren planted a batch of "Taichung 65 rice" on fallow fields in Songjiang City, Shimane Prefecture. With a harvest of 370kg this year, he is expected to produce nearly 500 bottles of Taichung 65 sake. For him, this barrel of sake is not only the first barrel of his Tibetan career, but also his life opportunity.

50% milled rice No. 65 in Taichung (courtesy of Chen Weiren (Photo courtesy of Chen Weiren)

Taichung 65 brewed the first barrel of sake, Chen Weiren continued his spiritual practice

While playing the classic old song "looking forward to the Spring Wind," Chen Wei-Jen focused on brewing. After several saccharification and fermentation, "Taichung No. 65 sake" finally gurgled out of the barrel. Although du still felt that the wine was not strong enough after a sip, he was satisfied that it was "neither thick nor weak, with a sweet taste of rice."

Even after brewing his first barrel of sake, Chen Wei-Jen's Tibetan practice has yet to be completed. "I hope that next year Taichung 65 can expand its seeds and harvest 800kg, and then come back to make wine." "in the next five or six years, I'm going to run around among winemakers and try different brewing methods." "next, I want to try the ancient brewing that has been around in Japan for hundreds of years without adding lactic acid."

Speaking of this, Chen Wei-Jen revealed that he still has a "du's dream" in his heart, dreaming that he can one day become a du who can be competent for slender and complex wine-making projects. Although he is not sure how old he will be, "it is said that some people in our business are still brewing at the age of 80." But what is certain is that he is now a certified professional wine maker in Japan, who is still engaged in spiritual practice.

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