529 Protection of State breweries and cultures

"I hoped we'd build a brewery, but isn't it already there? Or, I've been making my own liquor everywhere lately."

"Right. Anyway, there's a Carlos liquor named after the ancestral king of the kingdom of Fontana."

"Yeah. Didn't Master Ars make that too? Unprecedented alcoholic beverage, something else you don't need."

"Oh, I think there's a certain popularity so far. But do you drink Lion? Carlos, can I get you a drink?

"Is that me? I drink occasionally, but you don't always drink that much either. That's a little too many degrees."

"That's right. The namesake Carlos has a high degree. That's more gutsy than anything I've ever drunk. That is also the secret of popularity and, conversely, the reason for being estranged"

"Yeah. Sometimes people won't drink if they're not comfortable because they're too tight on alcohol. However, we recognize that we often divide it with water, mix fruit juice and drink it."

"When I drink it too, I wonder if it's divided by citrus juice. But, you know, my father, one of the drinkers, says that's not the best way to drink namesake Carlos. Dad, I'm telling you, it's better to put him to sleep in a barrel."

"Put him to sleep in a barrel, is that it?

"That's right. Store that distilled liquor in a barrel of wood. As things stand, they often ship and drink generally distilled and barreled liquor within a few months. But the truth is, it's better to let them sleep for years."

"Well, that's what it is."

"Hi, I hear a unique fragrance from a barrel of wood comes to the liquor. There is also the aspect that the pointy taste of the distilled liquor itself becomes somewhat mellow. In short, it would be better if you let the liquor go to bed for a few years."

"I see. But with that said, can't those who make booze do something that temperamental? Purchase wheat, etc. that serves as a raw material for alcohol, and make and distill alcohol with it. It's the first time you get cash income by packing and shipping that distilled liquor in a barrel. If you put him to sleep for years, he'll lose his income."

"That's exactly the problem, Lion. It's been years since I made distilled liquor. But most breweries consume the distilled liquor they make that year, or the next. The reason is, like Lion just said, if you don't, it won't be gold. But then you might not be able to have a really good booze. You'd better manage it in the country to create a system of putting alcohol to sleep for at least a few years, or even a decade."

"What, on a ten-year basis, not a few years? That's another long story."

The topic shifted from talking about the wheat market with Lion to talking about the brewery.

To that end, I'll tell you what I've been thinking about.

Around here, alcohol originally existed only in mild degrees that could be naturally fermented.

But many years ago, I used my previous life's knowledge to make distilled liquor.

This distilled liquor, which consumes more raw wheat than is normally made, has become quite popular and is still being manufactured, with repeated distillations to increase the number of degrees.

Sometimes it was highly popular because of its unprecedented strong alcohol and the name of the ancestral king of the kingdom of Fontana, Carlos, who died of it.

However, there was also some dissatisfaction with the distilled liquor.

Essentially because there was a current situation in which most of them would be consumed and lost within months of manufacture.

However, this distilled liquor is said to taste better if you put it to sleep while doing proper temperature control for a while.

In fact, the liquor I'm making in Barca was trying to put some of the liquor I made at my initial request to bed.

The testimony from my father who drank that tells me that I should put him to sleep for at least three years.

As far as I'm concerned, I'm wondering if I could let you sleep for 10 or 20 years.

but with that said, the one who does that won't be.

Anyway, for those who make their liquor production a business, it is not a job unless they sell the liquor they make.

I don't want to have inventory if possible, and I would just like to sell it.

That is why I thought that the Kingdom of Fontana could be responsible for brewing liquor as a country.

Build a brewery as a state-owned, and put the liquor made there to sleep under proper control.

Build booze looking 10 or 20 years ahead.

In doing so, there are also expectations that the country will inevitably be responsible and aware of the harvest of wheat decades away.

More importantly, we will also be able to leave future generations with alcohol that we even deliberately named Carlos.

"Does that mean that we will bring together artisans who have a reputation for brewing liquor to brew it as a country? I don't know if that's a good idea, but it's a little surprising."

"Surprise? What?

"Master Ars is going to say that. I was wondering, after all, if this kind of business prefers to let them compete freely. I was wondering if we would take a better way to encourage people to lower their tax rates and make them, for example, than to give them countries and make things."

"I do feel like I can do something that better to encourage competition. Well, that's not everything. Especially when it comes to this kind of technology or culture, because it's also important that those with some power protect it. Competition alone is a more technical or cultural risk to losing that competition."

"I see. I agree. Technicians risk being fed by merchants. You'll need to help properly."

"Right. Should we consider a little more protection of culture besides brewing? It's time to consider it."

As I was telling Lion that market principles are one-sided, the weak are more likely to be cut off.

Cultures that have lasted so long may be at high risk of doing so.

In particular, culture outside the former Fontana territory was at high risk of doing so.

The culture that has originally been nurtured in the land absorbed by the Kingdom of Fontana after losing to the Fontana family in the last few years was now in a relatively weak position.

Drinking by the rapidly growing momentum of Fontana, the small culture that has breathed everywhere is being lost.

but that was also a bit of a waste.

So it may be necessary not only for state-owned breweries, but also for local cultures to be boosted and maintained.

In this way, I decided to exercise my right as Finance Minister to launch a policy of protection of culture as well.