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! 😭

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.

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

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.

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

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.

its only the rice detined for growing 'koji'/mold that receives the extra special attention in steaming and 'cooling'. kzbin.info/www/bejne/h5fZpZWYm7WLmq8 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..

The rice is getting a lot of spa treatment lol

super documentaire, merci

Very thorough. I learned a lot. Thanks!

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.

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.

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