I made Japanese Sake: DAY 5 - Pressing and bottling
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- Опубліковано 27 сер 2024
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Day 5 of 'Making Sake on Sado' is a rest day of sorts for our fermentation tank but not for us budding brewery workers. It's all hands on deck for the Shibori - the pressing or filtration - of the previous group's sake! Check out this very traditional way of doing things at Gakkogura, using a fune to press out some sweet sweet nihonshu!
IT CAN NOW BE REVEALED! In the summer of 2021, I spent one week making Japanese Sake at Gakkogura - a brewery school run by Obata Shuzo. Now, you can join me on this adventure in a multi-part documentary series exclusive to Kanpai Planet.
FULL Making Sake on Sado Playlist here: • I made Japanese Sake -...
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Filming | Production | Direction | Script | Editing | Graphics | Translation: New Media Eye, Danielle Kelly www.newmediaey...
Technical Review: Chris Hughes / sakenotabibito
Other Japanese sake (nihonshu) videos on Kanpai Planet:
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The care with which those sake bags were washed is inspiring. Another great video!
My relationship with the bags isn't over yet!
If Synchronized Rice Washing was an Olympic sport, you'ed have gold in the Bag !!!!! cheers
We're a well-oiled sake making machine by this point!
Day 5 - exceptional video and really enjoying all the stages of sake production. Enjoying the fact you're doing a lot of grafting yourself too! Eagerly awaiting Day 6. Kanpai!
It was great to get involved in all aspects of sake production! Hard work though!
I’m always impressed by the precision that goes into each and every step! The amounts placed into the bags, the way in which things are manually pressed - all of this to make the perfect sake. Awesome video as always Mac! Keen for the next and also to see what whisky videos are in the works this year. Kanpai 🥃
The precision and the effort will never leave me. It's helped me appreciate every drop of sake I've had since!
As for whisky... I'm keeping those plans under wraps.. but lots to look forward to!
Yay. Happy to see our team’s Moromi pressing 🍶
I think between us we did a solid job on it!
not just hand-made, but hand-poured into bottles too!
Looking forward to seeing the tasting competition!!
I think you're really going to enjoy Day 6!
You need to take the Toji up on his offer and go back for the pressing of the Sake you started. I'd watch this series all over again.
Thank you Eduardo! Glad you enjoyed it!
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Kanpai 🍶 🍶 🍶
It's honest work, and it must be very rewarding to see the fruits of your labor.Beats being a salary man any day!
You'll find out why your comment is on the nose on 31 March - that's all I'm saying!
Excellent video. Really like the dedication and precision of the workers. Talk about Quality Assurance. Thanks Mac and Kanpai Planet team.
An absolute pleasure. Thank you!
Next episode - DAY 6 - drops on 23 March 2022 at 20:00 JST! (11:00 GMT, 06:00 EST, 19:00 HKT). Looking forward to seeing you there. Oh, and please consider supporting Kanpai Planet at www.buymeacoffee.com/kanpaiplanet - Kanpai to all our supporters so far! You are helping to keep the channel alive!
Hi Mac. An interesting day five, looking forward to day six 💪👍
Thank you so much for always watching and commenting!
Oh my goodness, this tokujo kaisendon looked absolutely fantastic! I would have killed to dug my teeth into this! Looking forward to day 6, Mac!
It was pretty tremendous!
Great video Mac! Can't wait for the next one. I hope to see more content like this and thanks for showing me what great effort is done to make Sake.
As you can imagine this took a loooong time and a lot of effort and money to make. If legends like you spread the word then I'll see what can be done as a follow up! It'll be hard to top this though! Kanpai!
Mac, I hope you saw how the Japan Distilled boys praised this series in their live show this week. You're doing great work!
Thanks John. I was tipped off about their lovely endorsement and very much appreciate it, especially coming from two drinks legends like Chris and Stephen. And thanks to YOU for watching and commenting!
This is such a fun episode! Being able to see or in this case, taste the results of a "back-breaking" work can't be anymore sweeter! I'm really looking forward to that taste testing competition for the next one too! Kanpai!
Kanpai to you! Experiencing the shibori was a real treat. I'm so glad you enjoyed it too!
It's really cool to learn so many Japanese words for the sake making process. I recognized shibori from one of my favorite beers; Kirin Ichiban Shibori.
Thanks Andy. Glad it's been educational!
Excellent video! Loving this series 😃
Thanks so much Armando. Hope it's helping you on your sake journey.
Wow It’s a great video. It’s very professional like the ones would see on TV.
Thanks Steven for your kind comments! Please share this video, and the series, with all your drinks-loving friends!
Really enjoying the series Mac - great work!
Thank you! So glad to hear this. Kanpai!
Ooh! Things are looking up indeed!
I wonder how they used to press it in the days before machines and steel?
Interesting about the boss not drinking. In many liquor stores it also amazes me that the owners don’t drink and can’t personally recommend anything. But they can sell it. Imagine if schools had teachers that couldn’t teach…😅
Wooden presses existed - so things that functioned like a fune but were constructed differently we used. Also, Fukuro Shibori requires no technology!
Again a highly interesting day.
Thanks for sharing, Mac.
Slàinte mhath / Kanpai
Thank you sir! I've been looking forward to releasing this one for a while!
No offense to Springbank but I just can’t imagine they’re operating with this type of precision :-)
It's something else, isn't it?
Its kinda like how i do stuff in my home brewery lol hard to believe its commercial
Glad to hear it! Traditional techniques never die!
@@KanpaiPlanet exactly, the work involved is crazy and i appreciate a decent sake
im wondering if its possible to breed a form of rice that naturally contains the enzyme amylase the same as barley ,
Rice does contain this enzyme already. It's just that it gets polished away. It's in the germ. Anything that grows into a plant has a germ containing enzymes among others, amylase. So rice could be germinated like barley if it wasn't polished
Amylase isn't the only germ needed for germination. The koji only provides a handful. Hence, some of the starch chains are left behind. These are the dextrins I have mentioned in some of my whisky reviews.
Looks fun! Was the sparkling sake naturally carbonated or gas-added?
It was naturally carbonated - it was fermented in the tank with the lid on so that the gas won’t disappear!
Given the huge efforts made to produce this sake (are they all that difficult to make ? if I understood well, this type is one of the most demanding, right ? (but does all require all the steps we can see here I don't remember of what you said before), I was wondering how the companies like this one survive economically with such a long & difficult to produce beverage ? Anyway good job (I have to say I couldn't do it myself given my current condition !). Great series !
A great question. To be honest we're seeing breweries going bankrupt too often for a lot of different reasons. Given the effort involved to produce it I think a lot of sake is criminally underpriced due to the market dynamics here.
@@KanpaiPlanet Thanks for your answer...it is a pity indeed...I hope many will survive though & to have the privilege to try it some day, and by preference in company of yours ! Kanpaï, my friend ! 🥃Anyway in case you wonder, you did a great job to showcase their noble work there, so well done & I think those guys can be proud of you ! 👍
Thanks always for the kind words Greg!
Hi, i really loved the video and the quality of explation u did about the different stages of pressed sake. Can i ask u one think? What sake before maturation tastes like? I mean, there's a huge difference between that one and the one u find in bottles? Does it taste "raw" and a lit bitter? I'm very curious about it!
Yes, it is quite different. It is much fresher, more lively, vivacious with herbacious and grassy notes, sometimes with some koji-derived chestnut notes. It may also be a little fizzy due to residual CO2 gas that has not evaporated and been trapped in the bottle. Higher acidity, umami and perhaps some astringency.
In Japan, freshly-pressed sake is bottled and sold, and if you visit a brewery and are lucky you can try sake straight from the press.
It can taste a little bitter somtimes because the tastes haven't quite knitted together yet but namazake/freshly pressed sake is not necessarily bitter.
Hope that helps! Kanpai!
@@KanpaiPlanet Thank u very much, i really appreciated your time. I made some sake like 2 months ago ( i built myself with a friend a rice polisher, quite rude, but worked very well) When the moromi finished to ferment his smell was amazing, very fruity, but when i tasted it was very different, a lot creamy unfiltered (and a lot alchoolic, 18/19%) and with a strong ending. After the filtration it was completely changed, very clean but a little bitter and i thought: "well, something is wrong or maybe it just needs to rest some months) and here we are, it has improved a lot in just 2 months. Still thank you for your answer, very usefull! (sorry for my bad english)
Kanpai!
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Kanpai!