Masumi Sake Making - English Version

[@risefortunado3557]

I love how detailed this Sake making is! Thank you for sharing.

[@w.richter3127]

a magical experience ... thanks for sharing

[@sergiostruve4143]

Congratulations and thanks for this excellent video. Beautiful and very instructive!

[@guuillaumelefrancais5734]

super documentaire, merci

[@emiliadixon118]

Fascinating !

[@robertlopez6092]

That music though! 😭

[@zonashi8645]

Lmaooo broo that’s what I’m saying!!!! I’m trying to find out who made it!!!

[@manatoa1]

Very thorough. I learned a lot. Thanks!

[@shawnkaden5045]

instablaster

[@maksphoto78]

This is an epic video, about a very special drink.

[@mariontitmuss723]

Very interesting and highly detailed video, congratulations and thank you for sharing

[@Buonarotti10]

Very informative and well produced.

[@DianeHasHopeInChrist]

Can I get the job of the Sake taster? Lol. Now, that's a real job....lol

[@simonleblant3890]

Beautefull country i love to visit those citys

[@kevinong8005]

Very informative. Many thanks👍🏻

[@cuteratlup7253]

Sake Good taste ！

[@sharonballantyne1735]

Very Fascinating Documentary! It's always Interesting to Learn about Other Human Beings in our World... Everyone & Everything Has a place in this universe!🙂💞

[@NewHorizonsTravel]

Fascinating Documentary! real job Beautefull country

[@andrewcullen8635]

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.

[@Francois_Dupont]

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.

[@kauaimu]

@@Francois_Dupont Are you kidding me?!! 😂😂 After explaining such complex process, you tell us it's very easy!!

[@jimpikoulis6726]

Warm SAKE very good

[@jimpikoulis6726]

A bottle of warm sake.... warm sake very good

[@zonashi8645]

The music in this!!!!!!!!

[@fernan01978]

Thanks

[@bijaysingh9419]

Wow

[@dutchbiker4825]

Doesn't the sake lose a lot of unique flavor when you pasturise it?

[@Miata822]

Well, I suppose I need to go find a bottle now and try it for myself.

[@simonleblant3890]

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

[@Francois_Dupont]

11$ a bottle (750ml~) where i live, and that is with a sale tax of more than 50% on top.

[@xiomaracubides7145]

Hi, i need some text about this video please.

[@TheMapofYourHead]

14:43 They forgot to mention the secret ingredient: this dude's sweat

[@sergiostruve4143]

In the incubation chamber (koji muro) the air is saturated with high humidity and heat greater than 30°C.

[@Microwaved-cheese]

The rice is getting a lot of spa treatment lol

[@mikehart888]

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..

[@craigd123]

but then we would have no dolphin to wash down with sake...

[@mikehart888]

heathens !

[@anonymous_end_user]

The Koji is alive too, save Koji!!!

[@sylvnfox]

KANPAI!

[@petersieben8560]

Whats the secret behind pink sakee ?

[@cuteratlup7253]

Sake health drinking

[@user-xb5kf3wu9n]

I'm working hard too. Please take a look at the video!

[@ctme2524]

Are they hand are beautiful?

[@benderbendingrofriguez3300]

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

[@emotinaloats8010]

It depends on where

[@larrypetack1450]

I’m afraid that with this commentator I can’t understand him. It is my hearing!

[@StopFear]

It’s very cool and all but this short documentary kind of romanticizes sake making too much.

[@JesusisJesus]

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.

[@worldchronicles4818]

LOL I would call you a Philistine if i didn't already know you where a Canaanite.

[@nekomancer9157]

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.

[@guest2007]

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

[@mitesh8utube]

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.

[@maksphoto78]

You are so ignorant! The sake has a unique flavour.

[@mitesh8utube]

@@maksphoto78 I don't stop you or anyone to enjoy unique falvours of anything. Even pee. Do You.

[@georgiaisom6347]

Hence knockoffs.. it's not the same. some people appreciate culture and authenticity..

[@amirrahim2336]

There's different type alcohol all produced different this rice wine not sugar wine

[@bitchy_bitch5909]

That junk tastes like watered down everclear! 😧

[@whitneylake2107]

Extraordinary ! I agree with @risefortunado3557 that it is the loving attention to all the details which result in this amazing sake !