Commenting as an engineer here (rather than a whisky guy), what I LOVE about really complicated processes is figuring out how they even came about that process. Something like this is astounding. The pinnacle of centuries of trial and error I should imagine
I still wonder how they figured out the bit about adding koji, and the old-school yeast starter methods I touched on (Yamahai-moto and Ki-moto)! Quite incredible.
Well said, exactly what's been going through head. "How did they figure this out?" As you said, it had to be trial-and-error through the centuries, combined with Japanese excruciating attention to detail. But for anyone who knows even the basics of the painstaking labor-intensive nature of rice-cultivation, it shouldn't surprise. This is why I've mentioned several times that this is the embodiment of rice-culture, team-play, and pure collectivism in action. An anthropologist could write a thesis on Mac's saké-making series.
That's why drinks are such a fascinating subject for me. Every aspect of them - production, history, rituals - reveals so much about the cultures at play. Kanpai!
The saké-making saga continues! Still fascinated by the long, detailed, arduous process. You can really see Japanese process-oriented tendencies and the embodiment of rice culture in action. Well done!
The views from the rice fields are absolutely stunning! Japan is without a doubt one of the most beautiful countries in the world. Can’t wait to get there one day - keen to try some of those top shelf sakes too!
Another great episode! Process is a bit like building a sourdough, culturing bacteria and fungi in balance to ferment. Look forward to the next episode. 🍶🌾
Next episode - DAY 5 - drops on 19 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!
Another awesome video. You truly enjoy the hard work in the process of making sake, and to show us the many good qualities of the Japanese culture. Can't wait to visit Japan and have just as fun as you genuinely show in your videos. Thanks Mac and your production team for such a beautiful video.
Thank you Gustavo! I appreciate your comment and hope you can visit Japan soon. In the meantime, please help me get this project a bigger audience, and share these videos with everyone you know!
That is a very astute observation. I want to give a more real, less stylised, perspective on the making of sake. More informational but still entertaining. Something people can learn from and that would be useful on their sake journey. Hopefully we've succeeded! Kanpai!
Thank you for your amazing comment! Please help me out and share far and wide. I would love to get as many eyeballs on this project as possible. Kanpai! 🍶🙏
Hi Mac, tell me, is all sake made this way ? Because this looks like a hands on craft distillery/ Brewery? What about the cheaper Sake’s . Another day of graft 👍. Roll on part five, cheers Mac.
Some larger breweries will have more automation. For example, machine-made koji. You'll also find differences in certain techniques. In cheaper sakes, meaning mass produced futsuu-shu, you'll find more bulk processing and, for example, less precision in aspects of the process like soaking the rice. However, what I'm showing is the core backbone of craft sake making. See you here for Day 5!
Commenting as an engineer here (rather than a whisky guy), what I LOVE about really complicated processes is figuring out how they even came about that process. Something like this is astounding. The pinnacle of centuries of trial and error I should imagine
I still wonder how they figured out the bit about adding koji, and the old-school yeast starter methods I touched on (Yamahai-moto and Ki-moto)! Quite incredible.
Well said, exactly what's been going through head. "How did they figure this out?" As you said, it had to be trial-and-error through the centuries, combined with Japanese excruciating attention to detail. But for anyone who knows even the basics of the painstaking labor-intensive nature of rice-cultivation, it shouldn't surprise. This is why I've mentioned several times that this is the embodiment of rice-culture, team-play, and pure collectivism in action. An anthropologist could write a thesis on Mac's saké-making series.
That's why drinks are such a fascinating subject for me. Every aspect of them - production, history, rituals - reveals so much about the cultures at play. Kanpai!
That's a really zen process with the rice, and it still doesn't cease to amaze me how much much manual care and attention they put into the craft!
It's quite incredible. All the effort to produce the sweet sweet drops of sake!
The anticipation is agonizing, now that we are here at the half way point, my excitement to see everthing come together is getting harder to contain!
It'll be well worth it, trust me! Kanpai!
The saké-making saga continues! Still fascinated by the long, detailed, arduous process. You can really see Japanese process-oriented tendencies and the embodiment of rice culture in action. Well done!
Thanks Tim! You've hit the nail on the head - the culture is very much in evidence during every part of the process. I guarantee you will love Day 5!
That young chappie really knows everything. I bet he knows how many people have fallen into the tank.
He kept that to himself though, thankfully
The views from the rice fields are absolutely stunning! Japan is without a doubt one of the most beautiful countries in the world. Can’t wait to get there one day - keen to try some of those top shelf sakes too!
I've been to over 100 countries, and that view was 🎆🎆🎆
Another great episode! Process is a bit like building a sourdough, culturing bacteria and fungi in balance to ferment. Look forward to the next episode. 🍶🌾
There are similarities for sure! So glad you're enjoying the series. Can't believe it's Day 4 already!
Next episode - DAY 5 - drops on 19 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!
And yet another very interesting an informative eppisode.
No need to say your enthousiasm increases the joy of watching.
Thanks.
Slàinte mhath/ Kanpai
Thank you! I am so glad you are enjoying them. Thank you for commenting and your support!
Another awesome video. You truly enjoy the hard work in the process of making sake, and to show us the many good qualities of the Japanese culture. Can't wait to visit Japan and have just as fun as you genuinely show in your videos. Thanks Mac and your production team for such a beautiful video.
Thank you Gustavo! I appreciate your comment and hope you can visit Japan soon. In the meantime, please help me get this project a bigger audience, and share these videos with everyone you know!
Another great episode. This is such an interesting counterpart to the almost religious tone in “The Birth of Sake”.
That is a very astute observation. I want to give a more real, less stylised, perspective on the making of sake. More informational but still entertaining. Something people can learn from and that would be useful on their sake journey. Hopefully we've succeeded! Kanpai!
Lots of hard work going into the production, well done Mac!
Glimpses of sake tasting and views of rice terraces are whetting the appetite…
Sado is a truly magical place. Kanpai!
A couple of questions, were you able to play with that cute cat in the intro? Next, who was playing with the bell when you were drinking the daiginjo?
Yes, and some bell-loving customers!
Mac, Tanks for sharing and taking your personal journey to new heights. ... :) :) cheers
ISWYDT! Kanpai!
Another great one. Such a commitment to the process.
The level of depth to every step of the process is insane!
Great content as usual, always amazed by the quality of your videos and the amazing information!
Thank you for your amazing comment! Please help me out and share far and wide. I would love to get as many eyeballs on this project as possible. Kanpai! 🍶🙏
That young man will be CEO someday!
Tomoyuki is an absolute legend!
Oh no, I caught up. I guess I'll have to wait now
Thanks so much for watching! Only 48 hours to go until DAY 5! In the meantime there's a whole back catalogue of content on Kanpai Planet. Enjoy! 🍶
Another fascinating and entertaining video. I had no idea sake making was so much work.
I really hope this series helps people understand exactly that! It's quite a remarkable drink!
Loving the series Mac. Any idea where we can get Gakkogura sake in the UK?
Sadly unavailable... but Gakkogura's parent, Obata Shuzo, has some of their sake available in the UK
I love this series! Any chance you'll be showing how a Yamahai inoculation? I love the funkier flavors from Yamahai sake.
No Yamahai in this series... but I would love to make a video about Yamahai and Kimoto!
Really exhausting making sake. Need some sake to replenish my thirst for work.
"Making sake is very different from drinking sake" is a common theme in these episodes! Kanpai!
Hi Mac, tell me, is all sake made this way ? Because this looks like a hands on craft distillery/ Brewery? What about the cheaper Sake’s . Another day of graft 👍. Roll on part five, cheers Mac.
Some larger breweries will have more automation. For example, machine-made koji. You'll also find differences in certain techniques. In cheaper sakes, meaning mass produced futsuu-shu, you'll find more bulk processing and, for example, less precision in aspects of the process like soaking the rice. However, what I'm showing is the core backbone of craft sake making. See you here for Day 5!
Outstanding!!!!!!
Thank you Michael. Hope you're caught up on the whole series! Day 5 drops later today!