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Thanks for the master class John! I have a question, hope you could answer soon😭. Whats the temperature inside the koji muro, does it variate? Thank you again, greetings from Peru 🇵🇪

I am beginning to have an interest in taking up a course about sake. thank you for your videos🎉

Very informative. Thanks for the video.

Thanks for making a video which was easy for a newbie like me to understand. 🙏🏼🙏🏼

I was always taught this fallacy about high-end sake being chilled and lower-quality sake being warmed. That was always a rule for me and am glad I learned it's not always the case. Thanks!

Why did I find this on the last day 😭 I'll just watch the videos on YT and catch the next one. (Tears in my ochoko)

idk how I got here but it was a very interesting watch :D

Hello, I am happy to have reached your RUclips:) Sakeology and Kodo originated from Niigata are my current interests.

This knowledge is so underrated. How the hell are you at 2k subs and 10k views on this ?

This is a very interesting topic. Of the 50 or so brands which I have tried over the past couple of years, I find that my favorites tend to be made from either Yamada-Nishiki or Omachi. There have been some I've tried which were blends of Yamada-Nishiki and other locally grown rice, and those tended to be very unique. Subjectively though I understand that there are tons of variables in Sake production that can affect taste. Brewing temp, time, vessels (steel or wooden), aging, pasteurization, time of the year its brewed (first vs last harvest), and so much more. This is a great channel. Love the content!

Great video and explanation. Like the speaking style , description and opinion.

I haven’t really met an off-the-shelf sake in the US that I don’t like. I am no pro, but I’ve tried most or all of the grades and they’re all pretty good in different ways. I would encouage those starting out with sake watch these videos and lesrn a bit… but then to kinda ignore it all and just explore a wide range of styles and serving temperatures.

Thank you for this series. I live in Japan, and enjoy sake with my wife often. We recently went to a sake brewery in Minami shisui in Chiba Pref. We enjoyed a sake festival and many types of sake. I wish to learn more. Thanks again.

thank you, this explains a lot of the variation i am tasting in my sake

Very easy to understand. とてもわかりやすいです。

Thank you so much that was everything I was needing to know for now everything even information. I didn’t know how to ask for your video had it and explained it and simplify things so much for me. So that I can enjoy a simple inexpensive one sake to learning how to really appreciate splurging on a nice bottle of sake. Of course I liked and subscribed. I definitely would love to learn more but you gave me the crash course I was looking for frighten thank you thank you thank you. I am absolutely no longer overwhelmed or intimidated. I feel comfortable with moving on to Experimenting and trying new flavors. New kinds with my head held up pie no fear of being judged hehehehehe 😜

Thank you John

So, you should just try all of it and take notes.

I bought the sake book by Nancy Matsumoto and Michael Tremblay and found you through the introduction in the book. Thank you for these informative videos.

I just discovered your videos. Sipping hot sake and enjoying the knowledge.

Nice job!

Wow this is an eye opener! Thank you John! Your concise and articulate explanation makes it very educational yet easy to digest. Subscribed!! 😄

Great video 🙏

I'm going to be a traditionalist and use water just seems easier

Thank you sir. This was direct, informative and very interesting! You have one more sub. Gonna watch the follow up and more. 🥃

I used to drink moonshine hot, right out the still. When it gets hot, you gotta change the water, so I'd just catch the hot liquid while changing the water.... and then drink it, steamy alchohol. It's very nice, because the alchohol becomes a vapor and wafts through the palate and nose.

Hello John, I recently stumbled across your website (now a subscriber) and thoroughly enjoy your knowledge base on sake. I have been drinking sake for years and have tried many different kinds and brands and enjoy pretty much all of them. What I enjoy most about your videos is your depth of the nuances and the plain English explanations of such. I cringe every time I hear people call it rice wine. It's like fingernails on a chalkboard. The best explanation I have yet to hear is your mention that sake is more like a beer (brewed) but is still unique to it's own processes. And because it is not distilled like a spirt. I had been searching for those words for a long time when people ask me what it is more like. You nailed it. Your explanation of Alcohol added vs non added is spot on as well. I've enjoyed all your videos and learned something from each. Thank you for taking the time to share.

Always a joy to listen, watch and learn. Thank you!

Sound like shi no aburame

This is exactly what I was looking for. Thank you!

I’m currently reading your book. You’re very helpful and informative

Never enjoyed an educational video better. For a new-bee like me, totally unaware of this beverage, your explanation was simple yet precisely informative.. I loved the entire video series. It was wonderful to listening you sir! P.S.: Your smile is contagious

Thank you for this series! I’m a California rice farmer and I just finished brewing my first batch of sake. I’ll be subscribing to the newsletter and hopefully improving my product with the help of your useful info. Kampai! 🥂

I’m sold on this channel!

Thank you for these well-informed videos! 乾杯！

Great video. Thank you.

Nice video.... Thx

I just brought your book, everyone steams the rice. I’ve home brewed a few batches now. I think I have the koji down, I was just wondering on if I used my rice cooker instead of steaming? Also I have seen a”rice milling” machine. Would this help the humble home brewer such as myself? Thanks for everything really enjoying your book

Thank you for the full and simple explanation! Can’t wait to see other videos.

Thanks John, these are fantastic videos! I've learned so much about sake that I've always wanted to know. Hopefully now I can order it at my favourite restaurants and Japanese markets without looking like a complete barbarian. Keep up the great work, best wishes from Australia!

This is fantastic. Currently studying to obtain a sake certification and there isn’t much info out there this concise. Thank you!

Great video (as always), so informative and concise without bias. The Junmai, non-Junmai "debate" seems to be much like the debate in wine styles with single grape/vineyard vs blends. As you point out it really just comes down to personal preference. If you like the taste... drink it regardless of the origin or method. If you don't, then don't drink it but don't diss it either. Thanks John!

Important to know is that sake brewing is converting in parallel starches to sugar to alcohol. Grans are filtered out, suspended starches and sugar raise the SG and alcohol lowers it. So with more alcohol, the same SG is also sweeter. Aging the sake will impact the perceived balance of alcohol, sugar and acidity.

Nice job!

These videos are great! Really really valuable. Thankyou

I got into this wanting to make sake so I watched lots of videos but just found myself getting a bit confused as there were lots of opinions and recipes, John Gauntner's The Basics of Sake, Part 1 made it all a lot clearer but after watching part 2 I'm back to square 1, no only kidding, exceptionally informative and looking forward to part 3

Mine won’t grow

Doing my kikisake-shi qualification next week. So glad I found these videos for extra info!

Awesome video. I've confused by the different koji name and i know the difference now. Thank you

I was looking for a concise but accurate introduction to sake. Mission accomplished.