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152 TALL FIELD

50.0% vol

110ml ¥11,000 Out of Stock
500ml ¥33,000 Out of Stock

They plowed land that had not been used for a long time, made furrows, sowed rye before winter came, and trampled it when it grew a little. They sometimes removed weeds. The rye that had grown through this work grew to a height of 2m. (The straw became straw .)

After drying after harvesting, the barley is malted in the winter to make malt. In addition to rye, locally grown six-row barley and white root wheat are used. In order to find the best conditions for the barley to germinate, they lined it up in a sauna or placed it around a heater. They left it in a high humidity environment at 15 to 20 degrees for a few days. You'll be amazed at how vigorously the barley germinates.

In addition to using a dryer to dry the soaked malt and to dry the germinated malt, we also use a smoker made from a barrel. Instead of using peat, which is not available here, we use seaweed harvested from Ohara Port, which is in the same iodine family.

After this, it's finally time for brewing. The malt is crushed in a stone mill, then mixed with hot brewing water to create sugar, and the extracted wort is fermented. How such a labor-intensive brewing method was devised makes one think for a moment about mankind's inquisitiveness and wisdom when it comes to alcohol.

This is a type of new make that is aged in a glass flask after distillation. It is a liquid that is distilled directly from the barley, without barrel aging. It took three and a half years to produce just 4L. It has a rich, fragrant, toasty grain flavor that reminds us that whiskey is a distilled alcoholic beverage made from barley.

The bottle is a special one, with a design created by sandblasting Nigel Peake's drawing by Irish glass maker J Hill's Standard . Nigel named it TALL FIELD after children playing among tall rye fields.

specification

Product: Whisky Ingredients: Rye (produced in Chiba Prefecture), malted barley (produced in Chiba Prefecture), white root wheat (produced in Chiba Prefecture)
Alcohol content: 50%
Capacity: 110ml/500ml
Production quantity: 4L (6 bottles of 500ml, 10 bottles of 100ml) l
Artwork by Nigel Peake

Limit one item per product (size) per person.

In December 2019, mitosaya's whisky-making process began with plowing a triangular wasteland in the mountains of Otaki Town. The whiskey-making process involves the cultivation and harvesting of the raw barley, malting of the harvested barley, saccharification and fermentation, and distillation. We wanted to do all the processes by ourselves.

We plowed the long unused land, made ridges, sowed rye before winter, and stepped on it when it grew a little bigger. Weeds are sometimes removed. The rye that grew through this process grew to a height of two meters ( the straw became straw ).

After harvesting and drying, the rye is malted in the winter to make malt. In addition to rye, locally grown six-row barley and white root wheat are used. In search of the best conditions for barley germination, the barley is laid out in a sauna or placed around a heater. 15 to 20 degrees Celsius and high humidity for several days. We were surprised by the vigorous germination of the barley.

In addition to the dryer for drying and soaking the barley, the germinated malt is smoked in a smoker made of barrels, using seaweed from Ohara Harbor, a member of the same iodine family, instead of peat, which is not available here. After this, it is time to prepare the beer. The malt is crushed with a stone mortar, the malt is put into hot brewing water and stirred to saccharify it, and the wort taken out is One is left to wonder how such a labor-intensive brewing process was devised, and one is left to ponder the wisdom and inquisitiveness of mankind toward alcohol.

After distillation, the wort is aged in glass flasks, a process known as "new make. This is a distilled liquid in which the barley is turned directly into alcohol without barrel aging. It took three and a half years to produce only 4 liters. The taste is full, fragrant, and toasty, with a graininess that reminds us once again that whisky is a spirit made from barley.

The bottle is specially designed with Nigel Peake's drawing sandblasted onto the bottle by Irish glassmaker J Hill's Standard. The name TALL FIELD was given by Nigel after seeing children playing among the tall rye fields.

SPECIFICATIONS

Type: Whisky
Ingredients: Rye (Chiba Prefecture), malted barley (Chiba Prefecture), white root wheat (Chiba Prefecture)
Alcohol content: 50%.
Volume: 110ml/500ml
Production Volume: 4L (6 bottles of 500ml, 10 bottles of 100ml)
Artwork by Nigel Peake

Purchase quantity is limited to one item per product, per size.

Size 110ml 500ml