A gorgeous autumnal colour, and a sweet almond nose - Mr. Kipling's almond slices, with Maraschino cherries in Madeira cake. Later brandy snaps emerge and some tre acle or burnt sugar notes. Unreduced, the taste is reminiscent of cherry liqueur cho colates; sweet then lightly woody. Water changes the aroma to polished leather, o iled wood (even cricket bats), fresh varnish and Orange Pekoe tea. The taste is s weet and smooth, with rum and raisin fudge and a trace of chocolate. Most unus ual and liqueur-like, from Japan's northern island, Hokkaido. 0188呑んべぇさん2017/06/17(土) 08:15:45.01ID:1bJyRdMu A gorgeous autumnal colour, and a sweet almond nose - Mr. Kipling's almond slices, with Maraschino cherries in Madeira cake. Later brandy snaps emerge and some treacle or burnt sugar notes. Unreduced, the taste is reminiscent of cherry liqueur chocolates; sweet then lightly woody. Water changes the aroma to polished leather, oiled wood (even cricket bats), fresh varnish and Orange Pekoe tea. The taste is sweet and smooth, with rum and raisin fudge and a trace of chocolate. Most unusual and liqueur-like, from Japan's northern island, Hokkaido. 0189呑んべぇさん2017/06/17(土) 08:20:18.98ID:1bJyRdMu SMWS Tasting Notes
The nose needed time to settle (initial suggestions of acetone disquieted one or two), but there soon followed dried fruits, gooseberries, salted peanuts, peat and Bisto gravy. The unreduced palate displayed definite 'Wow' factor, with peat, charcoal, ash and smoke. There was also balsamic vinegar, five-spice powder on roast pork, pepper, violets and polished leather. Water brought out stewed fruit, kiwi-fruit, vanilla and bar-nuts, while the taste turned to melon liqueur and liquorice sherbet dips. The peat, still obvious but restrained, `Not peat for peat's sake` said one. The Malt-meister thought it had great harmony. The distillery is in Hokkaido. 0190呑んべぇさん2017/06/17(土) 08:28:24.61ID:1bJyRdMu N- Burning joss sticks, is like walking past a Chinese temple from a distant, while it is fill with fragrant incense wood, as well quite choking, mustard. New wood undertone, hawthorn, tree sap, strawberry jam, as well crushed leaf. Punchy at time and a lot going on there.
P- Big and loud, heavy tannin and dry tree sap. Thick custard with nutmeg powder. Towards cloying.
F- Medium long, ripe mango, dried fruits with extensive wood spicy. A wee too much of charred and off the line.
? at The Whisky Bar, Kuala Lumpur. 0191呑んべぇさん2017/06/17(土) 08:33:20.66ID:1bJyRdMu Whisky wort fermentation produces ethanol, but also a variety of important flavours. Yeasts produce higher (fusel) alcohols and organic acids, which together form esters. Additionally ketones, sulphur compounds and phenols are formed. Whisky fermentation is quite similar to beer fermentation, but there are couple of important differences; the wort is not boiled, the distiller's yeast is usually propagated aerobically and the fermentations are usually not aeriated or temperature controlled (except the starting temperature). Unboiled wort allows the enzymes to continue their work and break down the oligosaccharides to increase the alcohol yield, but it also enables contamination with bacteriae and wild yeasts. If the yeast used is propagated aerobically, it is faster to start the fermentation and contains more sterols and fatty acids and thus the wort needs less oxidation or rousing. 0192呑んべぇさん2017/06/17(土) 08:35:15.01ID:1bJyRdMu Yeasts use simple sugars for their growth and energy metabolism. Simplified; when the yeast has oxygen, it produces water and CO? from glucose, but in anaerobic conditions it turns glucose into ethanol and CO? or alternatively glycerol. To reproduce, the yeast needs fatty acids, sterols and amino acids for its membranes and the organelles inside the cell. Oxygen is often needed in the production of these building materials.
When yeast is pitched into the wort, it secures its energy reserves and if there are enough nutritients, it starts to reproduce by budding. The beefing up-phase is called the lag phase, and it is shorter if the yeast has been aerobically grown as the cells are usually full of nutritients already. The budding phase is called the log phase or the exponential phase, during which yeasts reproduce usually 3-4 times increasing the cell population about ten-fold. As the cells form new organelles and cell membranes, they produce a variety of different organic acids, fats and sterols including various intermediate products, some of which leak out of the cell into the wort. After that the nutritients and oxygen fall short and the cells do not reproduce, but try to produce sufficient energy to survive from the sugars, this is called the stationary phase. As the cells start to die or drop out from the fermentation, lactic acid bacteriae start to grow on the wort producing flavours typical of their metabolism, such as lactic acid and several lactones. 0193呑んべぇさん2017/06/17(土) 08:37:58.57ID:1bJyRdMu The amount of higher alcohols depends on the yeast growth; basically the more the yeast grows, the more h igher alcohols are formed. Therefore aeriation of the wort, high nitrogen, and high temperature promote fusel alcohol production. Ale strains usually produce more fusel alcohols than lager strains, partly because of the higher fermentation temperatures. Fusel alcohols themselves are not a desired flavour in the wort - producing usually a sharp, solventy notes - but together with acids they form esters, which are important and desired flavour compounds in whisky as they produce various fruity and flowery notes. Amino acid Fusel alcohol Leucine Isoamyl alcohol Valine Isobutanol Isoleucine Active amyl alcohol Phenyl 2-phenylethanol Tyrosine p-hydroxyphenylethanol / tyrosol Tryptophan Tryptophol Methionine Methionol Table1. Aminoacids metabolise into different fusel alcohols 0194呑んべぇさん2017/06/17(土) 10:05:28.72ID:lLrJB4CS 日本語でおk 0195呑んべぇさん2017/06/24(土) 08:50:10.73ID:EibT4tQ7 おとしてんだよ 0196呑んべぇさん2017/06/25(日) 22:11:12.08ID:aMOzWjR8 はぐれメタルの経験値がなんで高いのかって? そりゃ、勇者達になかなか倒されないから長いこと生きてるわけよ スライムなんか最初の町出てすぐいるじゃん? 全然長生きできないわけ。 だから経験値も少ないわけ でもはぐれメタルは逃げたりして長生きしてんの 一生懸命生きて、生活してんの 働いたり、恋愛したり、結婚したり、そりゃ一生懸命結婚したら子供は何匹つくるか悩んだりして 養育費をどうしようとか、小学校卒業したら私立中学校に入れるかとか ローン組んで一戸建て買うか、それともアパートでこのまま暮らすかとか 安月給で嫁さんに怒られたりとか、それでも嫁さん愛してたりとか 頑張って生きてるわけ。 だから人生経験も豊富 そりゃ経験値も高くなるわところでさ、はぐれメタルがなかなか逃げないときあるじゃん あれってさ、はぐれメタルの親父が時間稼ぎしてんの 子供と奥さんだけは絶対に守りたいから 家族にはこのまま幸せでいてほしいから 勇者達が自分に夢中になってる間に嫁さんと子供逃がしてんの 自分が死んでも家族が幸せに生きてくれるならって、自分を犠牲にしてさ そんなことってできるか普通。自分を犠牲にだなんて だから、はぐれメタルの親父は本当に偉大だなって思うよ俺 0197呑んべぇさん2017/06/25(日) 22:15:46.37ID:aMOzWjR8 ある日、学校の友達と『もし宝くじの1等が当たったらどうするのか』という話をしました。