User Testimonials [ Alcoholic Drinks : List ]

Alcoholic Drinks

Alcoholic Drinks Eco Terreno

PAL

Eco Terreno is a luxury estate wine producer which produces small lot wines from their originally grown grapes.
The vineyard manager of Eco Terreno is using PAL-1 to measure grape juice for wine Brix 15 - 28%.
PAL-1 is our best sold pocket refractometer that measures the concentration of a sample from Brix 0.0% to 53.0%.


Alcoholic Drinks Konohanano Brewery

BX/ACID

Konohanano Brewery was born in Komagata, Asakusa in 2020.
They are taking authentic brewing process by making koji and yeast starter by themselves.
Brewery chef is Mr Shuhei Okazumi who studied sake brewing at a sake brewery and he is using PAL™-BX | ACID121 to control acid level of Moromi (unrefined sake).

Moromi made by traditional methods

Brewery chef Mr Shuhei Okazumi

Acid level of mizumoto and kimoto are an important factor for Moromi

Konohanano Brewery is a small brewery built in a facility with a restaurant.
Due to the small production, it is not realistic to use too much for sampling.
So they could not analyze yeast starter and moromi frequently.
However, they were introduced by friend and decided to purchase ATAGO's PAL™-BX | ACID121, because acid level of mizumoto and kimoto is very important for sake brewing.

Since it only needs 1g moromi,they can use it just taking short time during operation.
They feel that PAL™-BX | ACID121 can measure accurately enough as a easy tool and would like to use it for brushing up our existing products.


Alcoholic Drinks Brooklyn Kura

PAL-BX|ACIDシリーズ
Brooklyn Kura

Brooklyn Kura is a sake brewery born in New York, started in 2018 by two Americans, Brian from finance and Brandon from chemistry, who were fascinated by SAKE.

In order to quantify the mouthfeel of sake, we use Brix &Acidity meter for sake (PAL-BX|ACID121).

PAL-BX|ACID 121 helps our quality management a lot for its speedy and accurate measurements.


Alcoholic Drinks NORIA winesNORIA wines

PAL

Which ATAGO units do you currently use

PAL-1


Ever since I found ATAGO PAL-1, it has become my must have item in the vineyards and winery. For winemakers, getting accurate Brix is critical not only for monitoring grape maturity, but also for calculating potential alcohol after grapes are crushed. It was challenging to obtain reliable numbers with a traditional refractometer since we had to read the small scales. But PAL could give me a digital value with tenths in three seconds with accuracy and consistency. It is just so easy to use! PAL is definitely my best friend during every harvest!


Alcoholic Drinks Airfield Estates Winery

PAL

Which ATAGO units do you currently use

PAL-BX/ACID2


This model was a life saver for us this harvest, we typically run thousands of grape samples for brix and acid and it is very time consuming. By having the ease and accuracy of only having to use one piece of equipment saved us countless lab hours and lots of money. This unit paid for itself with the 1st two weeks of harvest.


Alcoholic Drinks Winery DE BERNARDI (Patagonia, Argentina)

PAL MASTER

Which ATAGO units do you currently use

MASTER-T, PAL-BX/ACID2 (Grapes), PAL-Pâtissier


We like the precision and the quality on instruments, there is no competitor for ATAGO.


Alcoholic Drinks Kokubu Shuzou Cooperative Partnership

MASTER
Mr. Yasuda, Production Manager and Chief Brewer

Mr. Yasuda, Production Manager and Chief Brewer

Located in Kagoshima prefecture, Kokubu Shuzou Cooperative Partnership is the originator of "imo koji" shochu.
In 1988, they first created imo shochu made by 100% imo (sweet potatoes), called "Imo Koji Imo"; previously imo shochu was made with rice malt rather than potato malt. They are a pioneer manufacturer of shochu that really features the flavor of sweet potato.

The company started out 25 years ago as a partnership of several small local breweries. They are located in a mountainous area in Kokubu, about a 10-minute drive from the city center.
They judge the concentration of unrefined sake using Brix %. We interviewed Mr. Yasuda, Production Manager and Chief Brewer, who gave us a step-by-step guide of imo shochu production.

How Imo Shochu is Made

  • 1: First step to making imo shochu is to grow imo (sweet potatoes). They exclusively use sweet potatoes grown in Kagoshima prefecture and Miyazaki prefecture.
  • 2:Sweet potatoes are harvested in the fall. After harvest, it gets transported, washed, and then cut up in to 2-3 even pieces. Dirt is completely brushed off.
  • 3:Cut sweet potatoes are steamed and then cooled. Then, it gets crushed into small pieces before it gets thrown in the tank, so that it dissolves easily in the unrefined sake.
  • 4:After unrefined sake has been filtered, they take a Brix measurement using handheld refractometer
    N-1(※). Concentration of unrefined sake correlates to Brix value. If the reading is inconsistent, they take another reading.
    • Unrefined sake in its 1st stage: 13%-14% Brix
    • Unrefined sake in its 2nd stage: 8%-9% Brix
    ※handheld refractometer N-1: Current Equivalent Model is
    MASTER-53M.
  • 5:After unrefined sake has fully fermented, it is placed in a still for distillation. It takes about 10 days for the 2nd stage unrefined sake to mature. Distillation period for imo shochu is September to December. Each year's production is done right after the harvest season.

Imo Shochu is finally completed after such a scrupulous process. "Imo Koji Imo" is a stately representation of imo shochu. "Imo Koji Imo" is a stately representation of imo shochu. People who like imo shochu should definitely try this product out.

◆Imo Shochu: Imo Koji Imo
Made with 100% sweet potatoes. Epitome of imo shochu.

◆Imo Shochu: Tsurunashi Gendi(※)
Made with 100 year old "Tsurunashi Genji" and local rice "Yume Toiro." Has a sweet hint of imo.
※Imo Shochu "Tsurunashi Genji" uses rice malt as well.