《釀．生活》是一本中英文雙語葡萄酒雜誌。內容包括最新的本地及外國資訊，葡萄酒及烈酒的故事，由本地及國際知名酒評家、作家撰寫的專欄，也有各個酒莊背後的人和事。另外由本地葡萄酒專家及品酒師組成的評審小組，會為我們定期品評不同種類的葡萄酒。
《釀．生活》的時尚生活部分，包羅潮流資訊，包括名錶、時裝、美容、旅遊及科技玩兒。另外不能錯過的是與酒息息相關的飲食資訊。除了介紹城中的各個著名食府，更會提供有關食品配酒的專業意見。
除了出版《釀．生活》，我們也有為不同的客戶提供酒類產品、品牌的公關服務，包括活動管理、市場策略及傳媒及市場傳訊等服務。以我們對酒的專業知識提供最貼身的服務。
《釀．生活》每月出版，在報攤、便利店、書局及酒窖發售。
同時在不同酒店、葡萄酒吧及酒廊、會所、餐廳、客輪及機場的貴賓室可供取閱。
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I'm working hard too. Please take a look at the video!
This is an epic video, about a very special drink.
Extraordinary ! I agree with @risefortunado3557 that it is the loving attention to all the details which result in this amazing sake !
I’m a healthy wealthy millionaire and blessed by GOD 💰
Very informative and well produced.
Well, I suppose I need to go find a bottle now and try it for myself.
It’s very cool and all but this short documentary kind of romanticizes sake making too much.
Whats the secret behind pink sakee ?
Congratulations and thanks for this excellent video. Beautiful and very instructive!
I’m afraid that with this commentator I can’t understand him. It is my hearing!
Very interesting and highly detailed video, congratulations and thank you for sharing
I love how detailed this Sake making is! Thank you for sharing.
The music in this!!!!!!!!
This is quite similar to rice wine called zutho of nagaland(but we soak the rice overnight and let it dry under moist tropical heat with some wild leaves even green rice plants with leaves does the job(rain forest like environment)thats where we gets some mould and then pound it to powder. But rice we use are naturally superior to Japanese sticky rice.We have many ethnically diverse tribes and more than 10 to 16 methods of making rice wine, and all have different taste, aroma and alcohol content(one such method is creating a charcoal of rice husk without burning it and mixing it to the boiled rice to make black rice wine. We are able to achieve these because we have huge variety of sticky aromatic rice found no where else on earth (eg are black rice, joha rice, bamboo flower rice which only recently came out to the world)I can understand by seeing how Japanese are able to get flavor in sake by letting a mould in rice first. This indicates that flavors and aroma is very important in rice wine making. I wish that Japanese comes and learn the art of making different rice wine from my region in northeast india. It would help not only in preserving but world will come to know of it
Wow
Very informative. Many thanks👍🏻
Fascinating Documentary! real job Beautefull country
Thanks
a magical experience ... thanks for sharing
KANPAI!
That music though! 😭
Lmaooo broo that’s what I’m saying!!!! I’m trying to find out who made it!!!
Fascinating !
Can I get the job of the Sake taster? Lol. Now, that's a real job....lol
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.
You are so ignorant! The sake has a unique flavour.
@@maksphoto78 I don't stop you or anyone to enjoy unique falvours of anything. Even pee. Do You.
Hence knockoffs.. it's not the same. some people appreciate culture and authenticity..
There's different type alcohol all produced different this rice wine not sugar wine
Doesn't the sake lose a lot of unique flavor when you pasturise it?
14:43 They forgot to mention the secret ingredient: this dude's sweat
In the incubation chamber (koji muro) the air is saturated with high humidity and heat greater than 30°C.
Very Fascinating Documentary! It's always Interesting to Learn about Other Human Beings in our World... Everyone & Everything Has a place in this universe!🙂💞
get me some china biches drunk on sake and do what i want
Hi, i need some text about this video please.
A bottle of warm sake.... warm sake very good
Are they hand are beautiful?
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.
LOL I would call you a Philistine if i didn't already know you where a Canaanite.
Hahhahaha! 18:36 cheating i see!!!! cant brew for shit so they add acid to proof their shady work. ohh and the most used yeast is not #7 its #9 form Kumamoto.
Sake Good taste ！
That junk tastes like watered down everclear! 😧
Sake health drinking
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
11$ a bottle (750ml~) where i live, and that is with a sale tax of more than 50% on top.
Beautefull country i love to visit those citys
Warm SAKE very good
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.
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
its only the rice detined for growing 'koji'/mold that receives the extra special attention in steaming and 'cooling'. kzread.info/dash/bejne/g5qq1sSblrO-lLA.html ignore first few minutes, they're goofing off to create a 'scenario'. the soaking allows water to penetrate to the core then the steaming heats it up just enough so that when 'cooling' the external surfaces lose their water to steam until its finished cooling. this results in a wet core and hard 'shell' with some fissures for the mold to penetrate and access the starchy core. it also keeps the water to a level where the mold is incapable of transforming enough starch into sugar and so it makes excess amylase which is needed to provide the amylase for the starches in the rice added later that they dont give so much care and attention to.
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..
but then we would have no dolphin to wash down with sake...
heathens !
The Koji is alive too, save Koji!!!
The rice is getting a lot of spa treatment lol
super documentaire, merci
Very thorough. I learned a lot. Thanks!
instablaster
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.
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.
@@Francois_Dupont Are you kidding me?!! 😂😂 After explaining such complex process, you tell us it's very easy!!
interesting!
This documentary is not totally accurate. The only part of the rice grain that contains protein is the husk (outer shell) which is removed when the rice is polished to make white rice. White rice is nearly 99% sugar and contains no protein.
Get your facts straight before posting rubbish.
so...how much do the rice growers get pay?
It depends on where