I love how detailed this Sake making is! Thank you for sharing.

Congratulations and thanks for this excellent video. Beautiful and very instructive!

super documentaire, merci

a magical experience ... thanks for sharing

Fascinating !

Very thorough. I learned a lot. Thanks!

@shawnkaden5045

2 жыл бұрын

instablaster

Very informative. Many thanks👍🏻

Very informative and well produced.

This is an epic video, about a very special drink.

Very interesting and highly detailed video, congratulations and thank you for sharing

Beautefull country i love to visit those citys

Fascinating Documentary! real job Beautefull country

Very Fascinating Documentary! It's always Interesting to Learn about Other Human Beings in our World... Everyone & Everything Has a place in this universe!🙂💞

That music though! 😭

@zonashi8645

2 жыл бұрын

Lmaooo broo that’s what I’m saying!!!! I’m trying to find out who made it!!!

Sake Good taste ！

Can I get the job of the Sake taster? Lol. Now, that's a real job....lol

Doesn't the sake lose a lot of unique flavor when you pasturise it?

The skill is when they check things without science like when he checked the rice by rubbing it together. I used to make my own wine (Not Sake) I followed the same recipe which started with the same quantities of every thing. I brewed it until by testing with a hydrometer it came to a Pre-determined Specific Gravity. As long as I stuck to the same every time I would get the same sweetness and % of Alcohol. I made strawberry once and had to dilute it before I could filter it so I adjusted the amount of Strawberries. That worked and tasted good so became my "Recipe" which I then used. It was a quick method (Start to finish in 4 weeks but only kept for 2 years). The normal method may take 6 months but would keep for many years.

@Francois_Dupont

5 жыл бұрын

ive made everything from spruce beer to ginger beer, not forgetting wine from wild picked elderberry and everything else. the thing is that you must understand is they are millions of yeast and bacterium everywhere, but you must nurture only and quickly the one you want inside your brew in order to colonize it before anything else. the rest is just keeping them happy for them to grow. the finishing process like charcoal filtering and distillation is only trying to polish the existing product. the most important thing is the food you give them (fruit/grain) and the yeast. because its the yeast that make a specific flavor because its what they live to do. you cannot ever made X if your yeast want to produce Y. personally i start from any yeast (wild) and produce many small batch in order for the original yeast to mutate into a better one specific for that brew. then i make very big batch with that resulting one. ive made my own specific yeast for many things i brew in big quantity like the elderberry wine. it is better as the bacterium itself will choose the best way to brew your wine into the best shape. it is very easy.

@kauaimu

2 жыл бұрын

@@Francois_Dupont Are you kidding me?!! 😂😂 After explaining such complex process, you tell us it's very easy!!

Warm SAKE very good

Thanks

A bottle of warm sake.... warm sake very good

Hi, i need some text about this video please.

The music in this!!!!!!!!

Wow

So much work that is for sure you cant buy the stuff in america that would be so expensive but it got to be awsom the enjoy with some fresh sushi

@Francois_Dupont

5 жыл бұрын

11$ a bottle (750ml~) where i live, and that is with a sale tax of more than 50% on top.

@BodyBeats242

4 жыл бұрын

@@Francois_Dupont That's cheap table sake. However a good Junmai Daiginjo Genshu Sake is between 30$ to 50$ a bottle (720 ml, 14°) which is also still quite afordable for the quality put in it. And I can guarantee you can taste the difference. Greetings from France.

Well, I suppose I need to go find a bottle now and try it for myself.

14:43 They forgot to mention the secret ingredient: this dude's sweat

@sergiostruve4143

2 жыл бұрын

In the incubation chamber (koji muro) the air is saturated with high humidity and heat greater than 30°C.

Whats the secret behind pink sakee ?

The rice is getting a lot of spa treatment lol

Very interesting, if all Japanese people treated living things the same way they care for the yeast and Koji with love and care the world would be a better place..

@craigd123

5 жыл бұрын

but then we would have no dolphin to wash down with sake...

@mikehart888

5 жыл бұрын

heathens !

@anonymous_end_user

5 жыл бұрын

The Koji is alive too, save Koji!!!

KANPAI!

Are they hand are beautiful?

I'm working hard too. Please take a look at the video!

Sake health drinking

so...how much do the rice growers get pay?

@emotinaloats8010

4 жыл бұрын

It depends on where

@BodyBeats242

4 жыл бұрын

This is Japan ..... not communist China or India !!!

I’m afraid that with this commentator I can’t understand him. It is my hearing!

It’s very cool and all but this short documentary kind of romanticizes sake making too much.

20:35 WRONG. they add the rice in 3 stages because the Koji produces 'Citric Acid' which makes the Ph of the mash inhospitable to undesirable bacteria thereby preserving the mash against the production of 'off' flavours and aromas. stage 1 is around = to 25% total volume, stage 2 is around = to 50% total volume and stage 3 100%. so by only doubling the volume at each stage and after enough time has gone by to allow sufficient citric acid production to occur so that the added mass won't lower the ph too drastically they preserve the mash Ph at a level bolow those that bacteria survive at.

@guest2007

5 жыл бұрын

8 may 2019 3:37 pm edt so mold making citric-acid which kill bacteria is the reason why mold is penicilin/antibiotic/antibacteria.source:'In 1928, Sir Alexander Fleming postulated the existence of penicillin, a molecule produced by certain molds that kills or stops the growth of certain kinds of bacteria. Fleming was working on a culture of disease-causing bacteria when he noticed the spores of a green mold, Penicillium chrysogenum, in one of his culture plates. He observed that the presence of the mold killed or prevented the growth of the bacteria.[113]' in en.wikipedia.org/wiki/Antibiotic#29_apr_2019_11_39_am_edt

What a lot of stuffing around to make Sake. I have a whole new respect for this stuff, but honestly I am happy with moonshine vodka in a chocolate milkshake.

@worldchronicles4818

4 жыл бұрын

LOL I would call you a Philistine if i didn't already know you where a Canaanite.

In old times they had to make alcohol this complicated way because they didn't know the science. Today you can make a basic sugar wash in week with 15 minutes of effort. It's stupidity to go through all this trouble in the name of tradition and craftsmanship.

@maksphoto78

2 жыл бұрын

You are so ignorant! The sake has a unique flavour.

@mitesh8utube

2 жыл бұрын

@@maksphoto78 I don't stop you or anyone to enjoy unique falvours of anything. Even pee. Do You.

@georgiaisom6347

2 жыл бұрын

Hence knockoffs.. it's not the same. some people appreciate culture and authenticity..

@amirrahim2336

8 ай бұрын

There's different type alcohol all produced different this rice wine not sugar wine

That junk tastes like watered down everclear! 😧

Extraordinary ! I agree with @risefortunado3557 that it is the loving attention to all the details which result in this amazing sake !