I appreciate her being honest about not wanting to work too many hours. Yes, she wants to deliver a quality product but no one really wants to live just to work.
@@carloscervantes66 She works 7 hours per day, that's hardly living to work. In Western Europe we work longer and we are progressive so I disagree with you very much...
Two great things in this video: 1. The fact other breweries will help another in its worst time 2. How the brewmaster and Nanami are both humble in their positions
There's a great story about how one of the big Soy Sauce companies (the two biggest being Kikkoman and Yamasa), got nearly wiped out by an earthquake, so the other big company let them use their equipment, factory, and warehouses. That's the Third Economy for you.
> 1. The fact other breweries will help another in its worst time Realy a good thing when it comes to people who are entusiastic about what they do. Know a story about a smaller beer brewer in my country, that while experimenting managed to infect all their equipment and brewery, to the point it couldn't be used for brewing any more, and they were in danger of just having to shut down everything since they couldn't afford to replace it all. The brewmaster at one of the larger breweries heard about it, and offered them an area in their brewery and equipment, to keep them going until they could replace it all.
The original brew master has shown immense leadership in creating such a positive work environment and not being threatened by skills of others but rather embracing it.
2:32 That's exactly the kind of work ethic Japan and the US need, not necessarily a hard and diligent worker, but someone with a clear sense of purpose, as she said.
It would also help if the employers embraced change and innovation, instead of getting envious and beating others down. That's a MASSIVE problem in the US. Employers are always out for themselves and don't typically want to take the time and energy to cultivate a good work environment.
After living in Japan for 8 years now, my impression is that the vast majority of artisans are older men. It's great seeing women like this who are exceptional at their craft getting recognized by others in the field and the camraderie between those at her workplace and others in times of crisis. In regards to it's popularity here, almost everyone of age in Japan has had a bad experience with sake (it's very easy to drink, hits you like a slap in the face and a really harsh hangover) and beer/whiskey seem to be the most popular. However there are a decent amount of sake (nihonshu) bars, especially in bigger cities
Take any restaurants/hawkers chef & we notices that the good one are usually older men/women. I think certain part of these chef is that they can take critisism as a way to improve. They don't mind working long hours as long as it feed their family. Many young adults either just gave up,could not be bothered to run the stalls properly,can't take a single critisism & didn't want to work long hours. Do we think truck drivers want to work long hours? I agree seeing young people getting recognition is great,but that came with great mentality.
Her attitude is what brings success to the whole operation: live to learn, work to live not live to work, and it's okay to make mistakes. I love Sake to sushi and sashimi, can't wait to try theirs!
The other sake breweries coming to their aid after the disaster to help them get started again is such a heartwarming admirable thing to hear. I'm not sure that level of respect for the industry would even happen here in the USA. People would just smirk and see their competition taken out. This is one of the many reasons I feel Japanese business are a step above their peers.
She's so humble 😂 She's clearly a diligent worker and very skilled... How wonderful to her her recognized as well and to have been given the chance in the first place. I feel like women are still easily overlooked in Japan compared to their male coworker regardless of their talents.
I am Japanese. To be honest, I didn’t know that making Sake is such a tough work. I can’t have a drink too much, but I felt I should know Sake as a one of Japanese. We live in huge nature, sometimes harsh, but we will be able to overcome the difficulties by helping each other.
@charlottesmom It's not a competition. If they both make good products and enjoy their process, who cares which is more difficult on the body. Upkeep of machinery and automation has its challenges, as well.
I'm impressed with what people do to master a skill and their knowledge of their craft, for her, and other brew masters from other types of alcohol, it is amazing to see how much she understands Sake, from the subtleties and nuance changes for creating, to the taste profile of measuring, critically thinking about perception of taste from sake simply warming at room temperature to it's taste before, during, and after a meal. There is a lot of thought, a lot analyzing, amazing!
The fact that other breweries. Who would be their rivals helped them rebuild and get everything to work again is a concept that simply could never happen in the west. If all Pepsi factories exploded. Coke Ceo´s would dance on the employee´s graves.
Japanese people have a very competitive spirit and a deep desire of improvement, so they know there can't be no improvement it there's no rivals around.
This was one of my favorite videos from this channel! And she is awesome! A brew master at 22! The president of the company trusted her palette greatly and provides a great place to learn and educate oneself as well. He is a smart President. You could see how the tradedy hurt him as he lost everything but thankfully others came to their need and helped. That in itself is beautiful bc they likely compete for sales but they didn't care about that, they cared about helping him be able to make sake again. It's beautiful. I wish the best for all of them.
I love the way she explains things, especially when taking about the environment in which she works and the microorganisms. So much of what she said really jives with my philosophies on life. I thoroughly enjoyed this.
Her humility and the president's honorable conduct are my favorite takeaways from this video, and it has made me invested in their work. I'll be sure to try their product.
I went to a very fancy sushi place a little while ago and managed to try some sake that was a couple hundred dollars and it was amazing. probably the best spirit I’ve ever had in my life. I can’t imagine what the highest quality would be like.
One of the last drinks I enjoyed with my brother was sake. We were on vacation, and the first night that we tasted it, it didn't taste that great to us. We tried it again on the next day, and it was absolutely fantastic. I will never forget that time, and I have a new appreciation for sake!
To those thinks that everything is expensive in Japan, you can buy sake for $2 at 7/11 but it's entirely factory produced. It's just that Japan has a wide range of products with the accompanying price tag. It's just like with everything else, once you become a fan/hobbyist/connoisseur you may be able to enjoy finer qualities. Doesn't matter if it's sake, or wine, or high end camera equipment. Logically speaking if a lot of time and effort has been consumed to produce something, it's going to be expensive.
Precisely. I've seen a LOT of comments for people comparing the completely hand-made, more ancestral process of brewing sake to this form or other forms that use machines, as if it's competition. They're simply different ways of doing similar work. If the end product is good, then in some cases, it shouldn't matter. It's like people comparing industrial knife-making to 100% handmade blacksmith knife-making. Of course the handmade product will be more unique and possibly more customized. Quality does have a price tag. However, unless you're a professional chef or a hobbyist, do you really NEED a $2000 custom kitchen knife? Sure, it's nice to have, but there are still quality things made in different ways.
I've never tasted any rice sake, however, this video is really interesting to me. Well, now I've already known why 1% polished rice sake is such an expensive price and from the bottom of my heart, I give my whole respect to these brew masters.
I don't even think of these videos as being about food. Honestly, it's more fascinating to just experience different parts of the world in some of the most hyper-specialized facilities and traditions that exist there. This planet truly contains multitudes.
Business insider is incredible at making the world of business fascinating to people who would typically find it boring and providing cultural education thats fun to watch. Keep it up!
What a lovely lady, and so very talented.🤔 I’ve drank this sake in the past, but I didn’t know the real story behind it. Truly an art form worthy of respect.💯 She’s not less worthy of the lofty title “artist”, as Picasso, or Mozart.🤯
I love how a bunch of people in the comments are mocking the Japanese because they take their jobs seriously and are humble about their skill level. It doesn‘t matter if you think the price is ridiculous or not worth it. It’s a free market economy, the fact that they are standing means some people find it worth it.
It is extremely rare for a woman become a brew master in Japan. Not to mention she is so young. Sake and many Japanese traditional industries rarely allow female to become a master. So this young lady is doing really well and kudos to the company president to promoted her.
The president also started pretty young, so he knows that age doesn't matter if the worker show passion and skill. And Nanami have an abundance of those attributes.
@@anon_148 unlikely, the brewery is probably much more important to this man than just sex, besides he could get it any other way he probably doesn't lack money, someone who dedicated his life to a family business doesn't jeopardize it for such trivial matter.
1:17 That's a little misleading. Junmai Daiginjo sake (純米大吟醸) uses rice that is polished to less than 50% of its original weight. Just like how white flour is polished wheat without the germ and bran, Junmai Daiginjo sake rice only has the endosperm. However, the range of Junmai Daiginjo sake is so wide, 45%, 39% and 23% are all called Junmai Daiginjo, so the price also varies wildly. Junmai Daiginjo sake can be reasonably priced too, it's not going to be $10 per bottle, but it can be as low as $100 for a good bottle, and expensive ones can fetch the $10,000 price, and they can all be called Junmai Daiginjo sake. And if you want to know what's the effect of the polishing, the sake tastes much much smoother and milder than cheaper sake. I tried higher brand Junmai Daiginjo sake before, and it fucked me up, because of its smooth taste and lack of alcohol's signature punch, it goes down way easier than any other alcohol, thus you'll drink way more alcohol-wise. 1:24 Before you ask, it's not the Kawasaki you're thinking of, nor the bigger and more famous city of Kawasaki right next to Tokyo. Kawasaki the bike, fighter jet, missile, train, and turbine brand (the one you're probably thinking of) is actually from Kobe, it's called that because the founder is named Kawasaki.
Good JDG's dont have a base price of $100....youre insane if you think so. There are plenty of great $30-$60 JDG sakes out there. The other effect of polishing is the natural sweetness of the rice comes out more and is more subtle. There are dry JDG as well however. Another thing people should absolutely NOT think is that just because a sake is JDG doesnt mean its better than a junmai, or junmai ginjo, or anything in between. These are preferences and the same rice from the same brewery using the same water will taste vastly DIFFERENT depending on the polishing ratio. Not better, not worse.
The process seems like an interesting juxtaposition of casual and meticulous approaches. The science of microorganisms is very particular, but she admits that it's an ok place to make mistakes, and she studies her trade by having a nice dinner
I'm a Salvadorian living in California, the 1st food I wanted to try when I was able to afford it with my own money was sushi and sake, I enjoy it every time I can since!!! Love the flavor of sake !!! 🙏🙏🙏. I hope I can try this one !!! Here in California!!!
I just watched a video of how a brewery in Japan makes sake the way they used to, pre-machines. The amount of work it took for actual manpower to get the rice to the ideal size is mind blowing. I love that some breweries still do all the work by hand. Machines do help make it a much easier process but it seems to take some of the character out of it for me....
Two remarkable aspects shine in this video: The solidarity among breweries, showcasing the support they offer during challenging times. The admirable humility of the brewmaster and Nanami in their respective roles. It's refreshing to see individuals in positions of influence maintaining a grounded and down-to-earth demeanor. 👥🌾🤝 This sense of camaraderie and humility is truly inspiring and sets a positive example for others in the industry. It's heartwarming to witness the collaboration and genuine character displayed throughout the process. Kudos to everyone involved for their generosity and humility! 🍶🙏
I really am in awe of Alot of Japanese artisan industries and the relaxed yet demanding nature of employers. Especially the entrepreneurial spirit, and loving to allow your employees to learn in different ways is the best way to captivate people and trusting them to learn definitely develops character. In love with it, to be honest I'd fit in with drinking culture in Japan as well..no one criticizing me for a drink "at work" or "after work for work" lol 🤣🤙
In Idaho, you're legally allowed two beers for lunch. Not sure if they've changed that law in the last decade or not, and many companies put no drinking during work hours or on the premises in their paperwork somewhere to deter that, but it's there lol. Just saying.
Man, this makes me want to move there so much more. Where I'm at and places I've lived before, if you show even an iota of promise, the higher-ups and other employees do their best to snuff it out. You try to get into other industries, but it's nearly impossible without knowing someone or having past experience. It's a cycle, and it's terrible. It's what keeps so many of us at the bottom rung. It's refreshing to see how well this company works together, and even outside "competition" in helping those who got knocked down. I think many people wish to have a boost up and to be appreciated. I know there are companies in every country that take advantage of their people and treat them badly. I'm just saying that it's been allowed to fester to a volatile point in my country.
Holy damn that president is so strong. If I lost my entire house and belongings, and then on top of that my workplace was destroyed and many colleagues and friend died in a tsunami I would just drop and give up. Good thing other breweries stepped up and helped.
... the milling process is what costs money bub, leave your car engine running for two weeks versus two hundred days and tell me which time it burned more gas There isn't some "oh this is special japanese rice from Bangyoumomu" scene, the worker even says he can't tell where the rice in sake comes from when he drinks it
On the tasting tray, more cloudy means less polished rice? And this also reminds me of Scotch and its aging process, with single malt vs blended. Great episode.
I truly appreciate their efforts and their time and history. But we also have to understand that a higher polishing ratio doesn't always mean a more tasty product. The more rice that's removed means the weaker the body of the sake and the less richness in the flavours and aromas. But what a more high-polished ratio sake offers is cleanliness, elegance and subtle aftertastes. Just want to get this fact out there before someone spends their hard earned money on a high-polished ratio sake and disappointed by the lack of impact.
Ive worked in the alcohol industry a long time and this is the number 1 thing i try to explain to my customers all the time. Just because youre buying a JDG does not automatically mean its a BETTER product. Just a different one. Even comparing dassai 45,39, and 23 i try to explain that the 23 will be softer and more subtle and slightly sweeter than the 45 but that comes down to personal preference and not quality. Some people prefer the 45 because it has a more robust flavor, and some people prefer the 23 because its softer and milder, and other people want something mroe in the middle so they prefer the 39. Polishing ratio does NOT equate to quality, just more time and more product used to produce a single bottle which directly correlates to the cost of the bottle.
It isn't though. You can live easily in central Tokyo with $2000 per month or so, something that can not at all be said for many other major western cities. The Japanese just know where to put a line between commodities and luxuries very well. As they say in the video, you can buy one of their bottles for less than $10, but the highest grade will be expensive.
0:22: Junmai daiginjo sake can cost almost $10,000 and requires rice polished to less than 1%. 0:40: Nanami Watanabe, one of the youngest brewmasters in Japan, has won several awards for her sake. 2:37: Sake is categorized by its ingredients and rice polishing ratio. 7:46: Polishing rice to 50% takes around three days, but to get to 1% takes over 200 days. 8:23: Nanami combines rice and koji mold spores to start the fermentation process. 10:43: The fermentation process converts starches into sugars and then into alcohol. 11:15: Nanami monitors the fermentation process daily for a month to ensure the quality of the sake. 16:13: Niizawa Brewery faced a major setback in 2011 due to an earthquake and tsunami, but has since rebuilt and won awards for its sake. Recap by Tammy AI
Very informative.. to a Saki drinker like me. Thanks. But BUT.. when you put subtitles and NOT dub the comments... do you expect your audience to WATCH the clip or READ the text? Waste of time making a visual clip then? 😊
I appreciate her being honest about not wanting to work too many hours. Yes, she wants to deliver a quality product but no one really wants to live just to work.
looks like she does
@@carloscervantes66 She works 7 hours per day, that's hardly living to work. In Western Europe we work longer and we are progressive so I disagree with you very much...
@@Kenny-yl9pc it's ok to disagree, I live in Latin America, 12 hours dayjob, so in perspective, looks fine to me
@@carloscervantes66 You can blame spawn all you want but that just sounds like a skill issue
@damianmercan1999 Damn bro? you're entire personality is a skill issue smdh 😂
Two great things in this video:
1. The fact other breweries will help another in its worst time
2. How the brewmaster and Nanami are both humble in their positions
There's a great story about how one of the big Soy Sauce companies (the two biggest being Kikkoman and Yamasa), got nearly wiped out by an earthquake, so the other big company let them use their equipment, factory, and warehouses.
That's the Third Economy for you.
Lies again? Play Beautiful Polish Boots
if you havnt been to japan you should its a real eye open compared to everywhere else
> 1. The fact other breweries will help another in its worst time
Realy a good thing when it comes to people who are entusiastic about what they do. Know a story about a smaller beer brewer in my country, that while experimenting managed to infect all their equipment and brewery, to the point it couldn't be used for brewing any more, and they were in danger of just having to shut down everything since they couldn't afford to replace it all.
The brewmaster at one of the larger breweries heard about it, and offered them an area in their brewery and equipment, to keep them going until they could replace it all.
The most beautiful story is how the other companies helped them in their times of need.😊😊😊😊
The original brew master has shown immense leadership in creating such a positive work environment and not being threatened by skills of others but rather embracing it.
yeah, we know
Very rare!
2:32 That's exactly the kind of work ethic Japan and the US need, not necessarily a hard and diligent worker, but someone with a clear sense of purpose, as she said.
It would also help if the employers embraced change and innovation, instead of getting envious and beating others down. That's a MASSIVE problem in the US. Employers are always out for themselves and don't typically want to take the time and energy to cultivate a good work environment.
After living in Japan for 8 years now, my impression is that the vast majority of artisans are older men. It's great seeing women like this who are exceptional at their craft getting recognized by others in the field and the camraderie between those at her workplace and others in times of crisis. In regards to it's popularity here, almost everyone of age in Japan has had a bad experience with sake (it's very easy to drink, hits you like a slap in the face and a really harsh hangover) and beer/whiskey seem to be the most popular. However there are a decent amount of sake (nihonshu) bars, especially in bigger cities
👆 I appreciate your audience! for supporting, I'll share with you some beneficial Insight; let's converse with the telegram tag above 📩👆...
Yes, this is an example of someone who appreciates talent over age that Japan in general needs urgently.
I'm jealous. I know Japan has its issues, as any country does, but I want to move there so badly.
Take any restaurants/hawkers chef & we notices that the good one are usually older men/women. I think certain part of these chef is that they can take critisism as a way to improve. They don't mind working long hours as long as it feed their family.
Many young adults either just gave up,could not be bothered to run the stalls properly,can't take a single critisism & didn't want to work long hours.
Do we think truck drivers want to work long hours?
I agree seeing young people getting recognition is great,but that came with great mentality.
Her attitude is what brings success to the whole operation: live to learn, work to live not live to work, and it's okay to make mistakes. I love Sake to sushi and sashimi, can't wait to try theirs!
The other sake breweries coming to their aid after the disaster to help them get started again is such a heartwarming admirable thing to hear. I'm not sure that level of respect for the industry would even happen here in the USA. People would just smirk and see their competition taken out. This is one of the many reasons I feel Japanese business are a step above their peers.
She's so humble 😂 She's clearly a diligent worker and very skilled... How wonderful to her her recognized as well and to have been given the chance in the first place. I feel like women are still easily overlooked in Japan compared to their male coworker regardless of their talents.
I am Japanese.
To be honest, I didn’t know that making Sake is such a tough work.
I can’t have a drink too much, but I felt I should know Sake as a one of Japanese.
We live in huge nature, sometimes harsh, but we will be able to overcome the difficulties by helping each other.
Everything is expensive in Japan that's why everything is SO EXPENSIVE 💵💵💵
完全に同意します。
I watched a documentary about how one brewery still makes sake all by hand, no machines, THAT is tough work! This is easy compared...
@charlottesmom
It's not a competition. If they both make good products and enjoy their process, who cares which is more difficult on the body. Upkeep of machinery and automation has its challenges, as well.
If your a Japanese then how are you writing in english
Polish Rice Sake is in many ways unique. The whole process behind this is unbelievably fascinating to watch.
polished :D might confuse someone haha
All sake is made with polished rice.
Kurwa jake sake?😂
I think Polish Sake is made from patato.
🤔
I'm impressed with what people do to master a skill and their knowledge of their craft, for her, and other brew masters from other types of alcohol, it is amazing to see how much she understands Sake, from the subtleties and nuance changes for creating, to the taste profile of measuring, critically thinking about perception of taste from sake simply warming at room temperature to it's taste before, during, and after a meal. There is a lot of thought, a lot analyzing, amazing!
The fact that other breweries. Who would be their rivals helped them rebuild and get everything to work again is a concept that simply could never happen in the west. If all Pepsi factories exploded. Coke Ceo´s would dance on the employee´s graves.
Japanese people have a very competitive spirit and a deep desire of improvement, so they know there can't be no improvement it there's no rivals around.
@@schris3 Woah 5000 IQ
This was one of my favorite videos from this channel! And she is awesome! A brew master at 22! The president of the company trusted her palette greatly and provides a great place to learn and educate oneself as well. He is a smart President. You could see how the tradedy hurt him as he lost everything but thankfully others came to their need and helped. That in itself is beautiful bc they likely compete for sales but they didn't care about that, they cared about helping him be able to make sake again. It's beautiful. I wish the best for all of them.
I find it amazing how the Japanese are able to meticulously perfect any craft and deliver products of unparalleled quality
I love the way she explains things, especially when taking about the environment in which she works and the microorganisms. So much of what she said really jives with my philosophies on life. I thoroughly enjoyed this.
"We need to be able to laugh at our failures." Very wise words coming from a 22 years old brew master.
If only the the rest of the world could be this calm, collected and precise.
Her humility and the president's honorable conduct are my favorite takeaways from this video, and it has made me invested in their work. I'll be sure to try their product.
I went to a very fancy sushi place a little while ago and managed to try some sake that was a couple hundred dollars and it was amazing. probably the best spirit I’ve ever had in my life. I can’t imagine what the highest quality would be like.
One of the last drinks I enjoyed with my brother was sake. We were on vacation, and the first night that we tasted it, it didn't taste that great to us. We tried it again on the next day, and it was absolutely fantastic. I will never forget that time, and I have a new appreciation for sake!
To those thinks that everything is expensive in Japan, you can buy sake for $2 at 7/11 but it's entirely factory produced. It's just that Japan has a wide range of products with the accompanying price tag. It's just like with everything else, once you become a fan/hobbyist/connoisseur you may be able to enjoy finer qualities. Doesn't matter if it's sake, or wine, or high end camera equipment. Logically speaking if a lot of time and effort has been consumed to produce something, it's going to be expensive.
Precisely. I've seen a LOT of comments for people comparing the completely hand-made, more ancestral process of brewing sake to this form or other forms that use machines, as if it's competition. They're simply different ways of doing similar work. If the end product is good, then in some cases, it shouldn't matter.
It's like people comparing industrial knife-making to 100% handmade blacksmith knife-making. Of course the handmade product will be more unique and possibly more customized. Quality does have a price tag. However, unless you're a professional chef or a hobbyist, do you really NEED a $2000 custom kitchen knife? Sure, it's nice to have, but there are still quality things made in different ways.
The Japanese always make something better, with their never-ending passion.. truly remarkable!
What an honest and intelligent young lady
I enjoy hearing people speak on their own language. It's very satisfying even if you don't understand what they're saying. 😊
I've never tasted any rice sake, however, this video is really interesting to me. Well, now I've already known why 1% polished rice sake is such an expensive price and from the bottom of my heart, I give my whole respect to these brew masters.
I don't even think of these videos as being about food. Honestly, it's more fascinating to just experience different parts of the world in some of the most hyper-specialized facilities and traditions that exist there. This planet truly contains multitudes.
Youngest Brewmaster is a great badge she has 👍
Business insider is incredible at making the world of business fascinating to people who would typically find it boring and providing cultural education thats fun to watch. Keep it up!
What a lovely lady, and so very talented.🤔
I’ve drank this sake in the past, but I didn’t know the real story behind it. Truly an art form worthy of respect.💯
She’s not less worthy of the lofty title “artist”, as Picasso, or Mozart.🤯
勉強家じゃないと言いながら仕事終わりに（たぶん）自腹で飲みに行くのがいい感じ。それだけ好きなんだろうな。
They worked, and appreciated microorganisms that worked with them too!
👆 I appreciate your audience! for supporting, I'll share with you some beneficial Insight; let's converse with the telegram tag above 📩👆...
Imagine, working like a chef and not being allowed to taste your own food. This is talent.
@@stereomachine I think you missed the point, it's not that she doesn't taste her creations, it's that she's not legally allowed yet...
@@danielpague603 yeah exactly, if you think she's not actually tasting it under the table, she def is
I love how a bunch of people in the comments are mocking the Japanese because they take their jobs seriously and are humble about their skill level. It doesn‘t matter if you think the price is ridiculous or not worth it. It’s a free market economy, the fact that they are standing means some people find it worth it.
I don't see any comments mocking her. Seems to be mostly positive
I feel like Nanami's story would be a great slice of life anime
It is extremely rare for a woman become a brew master in Japan. Not to mention she is so young. Sake and many Japanese traditional industries rarely allow female to become a master. So this young lady is doing really well and kudos to the company president to promoted her.
The president also started pretty young, so he knows that age doesn't matter if the worker show passion and skill. And Nanami have an abundance of those attributes.
@@anon_148 unlikely, the brewery is probably much more important to this man than just sex, besides he could get it any other way he probably doesn't lack money, someone who dedicated his life to a family business doesn't jeopardize it for such trivial matter.
absolutely love and appreciate the proper pronunciation of the japanese words.
ANSWER: It's made in Japan. The rice are being massaged everyday and grown stress-free
They use plant-based vegan rice which is expensive
@@xaviernice7548 i think it's free range, gluten free rice too
And it takes a century of hardwork and discipline to master the craft
It's refreshing to hear her say she doesn't think she's a very diligent worker. She seems very truthful.
One of your best videos so far.
1:17 That's a little misleading. Junmai Daiginjo sake (純米大吟醸) uses rice that is polished to less than 50% of its original weight. Just like how white flour is polished wheat without the germ and bran, Junmai Daiginjo sake rice only has the endosperm. However, the range of Junmai Daiginjo sake is so wide, 45%, 39% and 23% are all called Junmai Daiginjo, so the price also varies wildly. Junmai Daiginjo sake can be reasonably priced too, it's not going to be $10 per bottle, but it can be as low as $100 for a good bottle, and expensive ones can fetch the $10,000 price, and they can all be called Junmai Daiginjo sake. And if you want to know what's the effect of the polishing, the sake tastes much much smoother and milder than cheaper sake. I tried higher brand Junmai Daiginjo sake before, and it fucked me up, because of its smooth taste and lack of alcohol's signature punch, it goes down way easier than any other alcohol, thus you'll drink way more alcohol-wise.
1:24 Before you ask, it's not the Kawasaki you're thinking of, nor the bigger and more famous city of Kawasaki right next to Tokyo. Kawasaki the bike, fighter jet, missile, train, and turbine brand (the one you're probably thinking of) is actually from Kobe, it's called that because the founder is named Kawasaki.
Good JDG's dont have a base price of $100....youre insane if you think so. There are plenty of great $30-$60 JDG sakes out there.
The other effect of polishing is the natural sweetness of the rice comes out more and is more subtle. There are dry JDG as well however.
Another thing people should absolutely NOT think is that just because a sake is JDG doesnt mean its better than a junmai, or junmai ginjo, or anything in between. These are preferences and the same rice from the same brewery using the same water will taste vastly DIFFERENT depending on the polishing ratio. Not better, not worse.
The background music makes it seem like I’m watching a studio ghibili movie 😂 I love it
The process seems like an interesting juxtaposition of casual and meticulous approaches. The science of microorganisms is very particular, but she admits that it's an ok place to make mistakes, and she studies her trade by having a nice dinner
I'm a Salvadorian living in California, the 1st food I wanted to try when I was able to afford it with my own money was sushi and sake, I enjoy it every time I can since!!! Love the flavor of sake !!! 🙏🙏🙏. I hope I can try this one !!! Here in California!!!
I love artists who take great care in their work.
These are great videos, Insider Business, and I am thoroughly enjoying them. Thank you 👍
2:03 It's actually refreshing to hear someone in Japan that has a healthy attitude towards work and life. Their work culture is so broken over there.
The little tidbit sentences of wisdom she keeps throwing out is amazing
Where I live you can get very nice sake for very reasonable prices, even Junmai Daiginjo.
Nanami comes across as wise beyond her years
Wow. It's even more fancy than Dassai Beyond. Glad the rice leftovers are reused.
Love that short story behind 150 yrs old SAKE brewery Northern Japan.... Cant respect enough their dedications and craftpersonships
I just watched a video of how a brewery in Japan makes sake the way they used to, pre-machines. The amount of work it took for actual manpower to get the rice to the ideal size is mind blowing. I love that some breweries still do all the work by hand. Machines do help make it a much easier process but it seems to take some of the character out of it for me....
why the hell would they do that much extra work, what a bunch of morones
😂😂 BAHAHAHA I wanna go home as soon as possible. She's so real for that.
love the honesty
I love everything about Japan. ❤
I have full respect for the people and process of Sake but am I the only one who wants to eat the polished rice because it looks so fluffy
I love her style of working. She works smarter not harder while still using her skills and knowledge to producing top shelf work. 👏🏽
Two remarkable aspects shine in this video:
The solidarity among breweries, showcasing the support they offer during challenging times.
The admirable humility of the brewmaster and Nanami in their respective roles. It's refreshing to see individuals in positions of influence maintaining a grounded and down-to-earth demeanor.
👥🌾🤝 This sense of camaraderie and humility is truly inspiring and sets a positive example for others in the industry. It's heartwarming to witness the collaboration and genuine character displayed throughout the process. Kudos to everyone involved for their generosity and humility! 🍶🙏
I really am in awe of Alot of Japanese artisan industries and the relaxed yet demanding nature of employers. Especially the entrepreneurial spirit, and loving to allow your employees to learn in different ways is the best way to captivate people and trusting them to learn definitely develops character. In love with it, to be honest I'd fit in with drinking culture in Japan as well..no one criticizing me for a drink "at work" or "after work for work" lol 🤣🤙
In Idaho, you're legally allowed two beers for lunch. Not sure if they've changed that law in the last decade or not, and many companies put no drinking during work hours or on the premises in their paperwork somewhere to deter that, but it's there lol. Just saying.
this will become next summer anime
"brewmaster ni naritai"
I've always admired how well Japanese are able to exprees themselves so honestly
Man, this makes me want to move there so much more. Where I'm at and places I've lived before, if you show even an iota of promise, the higher-ups and other employees do their best to snuff it out. You try to get into other industries, but it's nearly impossible without knowing someone or having past experience. It's a cycle, and it's terrible. It's what keeps so many of us at the bottom rung.
It's refreshing to see how well this company works together, and even outside "competition" in helping those who got knocked down. I think many people wish to have a boost up and to be appreciated. I know there are companies in every country that take advantage of their people and treat them badly. I'm just saying that it's been allowed to fester to a volatile point in my country.
Anything Japan: "It takes years to master how to pay the vendor for the rice"
😂😂...even to cook rice it need years of mastery...hell
amazing
Holy damn that president is so strong. If I lost my entire house and belongings, and then on top of that my workplace was destroyed and many colleagues and friend died in a tsunami I would just drop and give up. Good thing other breweries stepped up and helped.
So humble and amazing
This is as admiral as it is attractive, both for the same reasons. Gotta love a Japanese master
Dang... Hawaii with wild fires, China with Flooding, Japan with tsunami... no where is safe.
Wonderful
The fact other breweries helped them makes me culturally jealous
❤ 🇯🇵, such wonderful people🥰
After watching this, I must drink sake with care and love.❤
9:56 smoothest transition ever! Super interesting content as always❤
The answer = we want more $$
...
the milling process is what costs money bub, leave your car engine running for two weeks versus two hundred days and tell me which time it burned more gas
There isn't some "oh this is special japanese rice from Bangyoumomu" scene, the worker even says he can't tell where the rice in sake comes from when he drinks it
I really wanna cook a bowl of that perfectly spherical rice just to see what it tastes like😄
Very nice documentary, I’d like To thank you!
When women drink sake it gives them puffy faces.
Seven right in a double blind taste test?! Wow. 😮
12:32 great edit with the translation on the same plane as the sign. I see the work you’re putting in
Amazing Video Intresting
She looks so young even though she's already 3000 years old
Nice story!
In my world this is Joshua Bell.
he tapped that youngin
She would be an amazing anime protagonist
I swear to god if i get another m&m ad
Japanese definitely is a complex language even by the sound.
Japanese rice is like shake , holding together and wet
On the tasting tray, more cloudy means less polished rice? And this also reminds me of Scotch and its aging process, with single malt vs blended. Great episode.
I truly appreciate their efforts and their time and history.
But we also have to understand that a higher polishing ratio doesn't always mean a more tasty product.
The more rice that's removed means the weaker the body of the sake and the less richness in the flavours and aromas.
But what a more high-polished ratio sake offers is cleanliness, elegance and subtle aftertastes.
Just want to get this fact out there before someone spends their hard earned money on a high-polished ratio sake and disappointed by the lack of impact.
Ive worked in the alcohol industry a long time and this is the number 1 thing i try to explain to my customers all the time.
Just because youre buying a JDG does not automatically mean its a BETTER product. Just a different one. Even comparing dassai 45,39, and 23 i try to explain that the 23 will be softer and more subtle and slightly sweeter than the 45 but that comes down to personal preference and not quality. Some people prefer the 45 because it has a more robust flavor, and some people prefer the 23 because its softer and milder, and other people want something mroe in the middle so they prefer the 39.
Polishing ratio does NOT equate to quality, just more time and more product used to produce a single bottle which directly correlates to the cost of the bottle.
She is like an athlete but for tasting sake
Japanese art of making everything expensive
Why everything in Japan is Soo expensive 🫰
It isn't though. You can live easily in central Tokyo with $2000 per month or so, something that can not at all be said for many other major western cities. The Japanese just know where to put a line between commodities and luxuries very well. As they say in the video, you can buy one of their bottles for less than $10, but the highest grade will be expensive.
0:22: Junmai daiginjo sake can cost almost $10,000 and requires rice polished to less than 1%.
0:40: Nanami Watanabe, one of the youngest brewmasters in Japan, has won several awards for her sake.
2:37: Sake is categorized by its ingredients and rice polishing ratio.
7:46: Polishing rice to 50% takes around three days, but to get to 1% takes over 200 days.
8:23: Nanami combines rice and koji mold spores to start the fermentation process.
10:43: The fermentation process converts starches into sugars and then into alcohol.
11:15: Nanami monitors the fermentation process daily for a month to ensure the quality of the sake.
16:13: Niizawa Brewery faced a major setback in 2011 due to an earthquake and tsunami, but has since rebuilt and won awards for its sake.
Recap by Tammy AI
Initially, I thought Polish rice, like rice from Poland. 🤦🏽
Very informative.. to a Saki drinker like me. Thanks. But BUT.. when you put subtitles and NOT dub the comments... do you expect your audience to WATCH the clip or READ the text? Waste of time making a visual clip then? 😊
Japanese Sake taste better than Korean ones. Most people will try Sake at least once in their live.
What's the background music at 2:19 - 2:35 :3 ?
🥰Watanabe Nanami to kekkon shite kudasai🥰.🍶Watashi wa o sake ga sukidesu 🍶
Nanami swaaaaaaaaaaaaaaaaaaaaaaaan
I read this in Sanji’s voice lol 😂
She is adorable