21/04/2026
ひと月続いていた保命酒の原酒、味醂の仕込み。
作業はあと4日‥
なんとか、終わりの日が見えてきました。
早くに来て作業を始める人、炊き上がったもち米の塩おにぎりを頬張り、集まればワイワイとする時。
休み中も麹の見守りと攪拌に気の抜けない日が続きました。
始まりの頃の緊張とプレッシャー、いつになっても慣れません。
でも季節はめぐり、順繰りにお酒は熟成を重ねて‥。
懸命に積み重ねる日々が続きます。
The preparation that has been going on for a month is still 4 days left.
Somehow, I can see the end of the day.
When people come early and start working, eat salted rice balls of cooked glutinous rice, and when they gather, they will be lively.
Even during the holidays, I couldn't get out of my mind watching and stirring the koji.
I can't get used to the tension and pressure at the beginning.
But the seasons are round, and the sake is aged in order...
The days of hard work will continue.
#鞆の浦 #保命酒 #広島観光
