I made Japanese Sake: DAY 6 - Sake tasting competition!
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- Опубліковано 27 сер 2024
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To say Day 6 of 'Making Sake on Sado' is action-packed is an understatement! Our Japanese Sake making has reached the Nakazoe stage of the Sandan Jikomi - the second addition of rice, koji and water to the main tank. We're also doing the preparation for Day 7's Tomezoe (Third addition) PLUS putting our palates to test in a sake tasting competition. All this and more as our Japanese Sake making adventure continues!
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 -...
Welcome to Kanpai Planet, bringing you the world of Japan’s drinks direct from the heart of Tokyo. IF YOU'RE NEW, SUBSCRIBE NOW: www.youtube.co...
We want YOU to be a part of our growing community of Japanese drinks lovers! Kanpai!
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:
5 Tips to instantly up your Japanese Sake game: • 5 TIPS to INSTANTLY up...
Japanese Sake Vending Machine Heaven: • Japanese Sake Vending ...
Foo Fighters Japanese Sake: • What does Foo Fighters...
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#JapaneseSake #SadoIsland #Nihonshu
Next episode - DAY 7 - drops on 27 March 2022 at 20:00 JST! (12:00 GMT, 07:00 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!
The production quality on these videos are insane!
Thank you so much! I want to get as many people to watch them as possible, so please share them with everyone you know!
I think this is the best sake making and sake tasting video in Japan.
Thank you Adam!
Day 6 is like all the previous days: interesting and highly enjoyable to watch.
Thanks Mac.
Slàinte mhath/ Kanpai
Thank you always for watching, commenting and your continuous support!
I had no doubt you were going to get all 5 correct, Mac! I can’t believe the series is almost coming to an end. It’s been an awesome journey so far. I have no doubt that the final product will taste amazing - and I should hope that it would given how much effort you’ve put in to making it!
Much like the sake, we can see how much effort you put into your videos and the quality shines through each and every time! I’m so glad I came across your channel!
And I'm so glad to have you as a viewer Roy. Your support means a lot to me.
Two more episodes to go... DAY 7 and the special yet-to-be-revealed bonus episode! I'm sure you'll be there for both! Kanpai!
A perfect score, I expected no less from our favorite sake tasting god, I bow to your absolute wisdom sir! And also, we have 1 more day left to go, it's kinda sad to think about it, being that we only 1 day left but also, I'm highly excited to see the finale of this grand "sake making" adventure on Sado!
I can't believe it either! However, although there's only Day 7 left, there is a special yet-to-be-revealed bonus video which I'll release on 31 March.
Thanks so much for joining me on this journey, and all your support. Kanpai
Are all the participants in the beverage industry? What an amazing way to learn about Sake! First hand experience.
Hi Michael. None of team members are in the industry (aside from Kanpai Planet being a drinks content platform). And you're spot on - it was amazing!
Another awesome video. I enjoyed the terminology of the different stages for preparation. So much to learn from japanese language. Also loved the quick nap in a hammock (as someone who was raised in one). Thanks Mack and keep up the good work Kanpai Planet Team ! 👍
Raised in a hammock?! That is super cool! Kanpai! 🍶🤓
Fantastic that you nailed it on the tasting, and fully deserved after all this hard work (& you're a lucky chap as well ! Number 1, what a blast ! ). Enjoy your purchase & gift/lucky draw!
Thanks Greg! I feel truly blessed!
5/5 Mac, for both the video series and your score in the exam ;) Loving the channel and loving this mini series!
Thank you so much! Please share this series far and wide. It truly helps.
Your attention to detail and easy to understand graphics add so much for morons like me. Thanks for putting together this series! らいじんぐどらごん🐲
Thank you so much! It took a lot of time, effort and money so I'm glad you're enjoying it!
Loved it! Those 22 minutes went fast!!!
Btw. Loved the Snowwhite reference 😂😂
Thank you so much. I wanted to release a longer episode and I'm so glad to enjoyed it! Hi ho!
Epic! What an experience! So envious… 🍶
Thanks Mark. Glad you've enjoyed the series!
I was amazed that you scored 100 point at Kikizake session!🥳Great job!
Thank you very much! 🤓🍶 Kanpai!
Thirsty work! Another great video Mac!
Thanks Neil! I was very thankful for the sake tasting competition at the end of that day!
The greatest day of your life not once but twice. You look pretty tired walking up those stairs though :-)
I really needed a drink by that point!
Amazing! You got a perfect score!
One team! One team!
Mac good job very interesting video , like !
Thanks always!
@@KanpaiPlanet gagimarjos : )
Kanpai!
Amazing series, thank you for sharing the knowledge!
My pleasure! Whatever you can do to help me get eyeballs on this series is highly appreciated! 🍶🤓
The water usage in this process is mind-boggling! Is there any water recycling efforts?
Good point Vin - it's not something that is thought about too much here because of the adundance of water in Japan.
This is a very interesting and enjoyable series to watch Mac, looking forward to the last day, by the way you nailed the blind tasting 👍, slàinte Mac
Thank you David. Can't believe Day 7 has rolled around so soon!
Wow! This is a great series of entertaining and fascinating information about sake.
Thanks so much! Really glad to see your enjoying them!
Look at those tastebuds bringing it home :-) enjoying this series Mac. You've defintely changed the way I look at sake.
I changed the way Menno looks at a drink? WHAT. AN. HONOUR! 'Nuff said. Kanpai!
@@KanpaiPlanet Yep, to me it was mostly a sweet after diner (generally speaking) drink, and never gave it much thought. Got a mate who's a bit into sake and has some actual proper bottles so next time I visit him, rather than me banging on about whisky, i'll take a keen interest in his sake collection 😋😄😇🥃
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Glad to see you getting top marks! Always gonna be nervous. 😂
I hope you do a refresher after this series to run through the important points for us dummies.. what Sake is, what varieties there are and what we should try? 🍶🌾
I've got you covered already! Check this out: ua-cam.com/video/unakWrWR6s0/v-deo.html
Kanpai!
Need to try some of that Sado Yamada Nishiki sake! Looks awesome!
It truly is a great sake! Kanpai!
100% right AND the top student!
Interesting about the cups making it harder to nose the sake. Makes you rely more on the palate. How much different was the experience when you had the "proper" glass?
Great question! The ISO 9001, and indeed a typical wine glass, are designed to funnel aromas upwards. The choko isn't. This can be advantageous in certain circumstances - for example, I've found some aged sake to be experienced better in a choko than a wine glass. All part of the sake experience. Kanpai!
満点, congrats!!
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Also not surprised you got 100% in the exam!
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Score of FIVE .. Let's not talk about that ... "I think we need a BIGGER Refrigerator Room" .... cheers
I'm glad you picked up on that. Cheers John!
Hey Mac - loving the series, but I have a question. You have explained a lot about importance of different temperatures for the stages of sake - so how was sake made before precise temperature measurement and control was possible?
That's a very good question Stuart! It's important to appreciate that we're making a Daiginjo - a modern style of sake that involves a higher rice polishing ratio than was used back in the day, and yeast strains that didn't exist back in the day.
Historically, sake was made in winter - one of the reasons being that it was easier to heat things up than cool things down. This, combined with experience and expertise allowed for some temperature control... enough to make delicious delicious sake with higher polishing ratios and ambient yeasts.