Am I supposed to shake it? Am I supposed to churn it? What do I do? *gasp
You're supposed to ask an adult.
If you don't know what to do, ask an adult.
We are in Aizuwakamatsu at a very old sake brewery and today
we are going to teach you about sake! Now, let's go learn about Sake so that we can...uh...
teach everyone else about sake, cause I don't know what I'm doing.
Let's go girl
Why do you always do this to me? Why do u always have to do this to me?
So i think we've learned some things but
We're not masters by any means. The most important thing that you need to know when it comes to sake
is that there are two main ingredients that
contribute to the flavor. There's a kind of water and there's a kind of rice.
Water, like spring water, is very very regional so now
that we're Aizuwakamatsu, the sake that's being made at this place
will the particular flavor is based on the water being used. So water is critically Important when it comes to rice as
well. Right? I feel like a North American.
We think as rice as just rice. Like ohh...
We think all white rice is the same but that's kind of like---think about it like grapes: like you could have different kinds of grapes
and different kinds of wines. I could have different kinds of rice for different kinds of sake. In fact, they use
sake rice. Yes. I didn't even know there was sake rice. Right.
I thought it was just like normal rice. I know. The second critical thing that we learned was rice polishing,
I've never known about this at all.
You got a kernel rice. The outside of it has proteins and fats and different kinds of flavors. And on the inside, There's a little
nubble of starchy goodness. Yes. So when it comes to making sake, the most basic amount of rice that you can mill away is
70%. 70%. If you leave more than 70% of the kernel on, then it pretty much becomes
undrinkable. It's like it's not good. So, the minimum has to be 70%. If you keep going, if you keep milling
away the outside of the rice, you're getting closer and closer to that little starchy nub on the inside, in which case you have different
kinds of sake that are like
35%.
That's all that's left of that piece of rice. But it's really hard to do. Yes. That means you have to use more rice to
make the sake, which means it's gonna cost more money. Because in order to make the same bottle you have to use tons more rice
and at the same time the more that you strip away
The rice the more
flavors you lose from it, and some people want to have just like a pure clean taste of Sake, that's fine but some People like
the complexities of other things on there, so having a bigger percentage of polishing
doesn't necessarily mean it's gonna be better. It's all based on your preference.
Yes I have a really good, uh
example for that. Okay. Let's talk about ice cream. Yes. Okay if you love chocolate ice cream
but I like Rocky road. It's chocolate ice cream with marshmallows and nuts in it. Does it mean that
because I like Rocky Road, I'm wrong?
Like pure chocolate is the best? No it comes down to preference. Yeah.
Some people want a clean delicious
taste of chocolate and other people want to put sprinkles and whipped cream on top and taste different flavors.
Some people like super kid, which is just a disgusting ice cream, (Super kid is amazing, how can you say that?) who even eats that stuff?
So we are starting with the Junmai sake first
Okay so this is the base sake.
So that's the base sake right here so this right here is a thousand Yen, which is roughly ten Dollars.
this here is one thousand five hundred Yen, which is roughly fifteen Dollars.
And this, if they were to go down to the same size is roughly
fifty-five hundred Yen. Which is like fifty-five Dollars, so very expensive to the cheap.
so he Recommended We try This one First yeah and then
We compare it to this one To see the Difference all right let's do it?
You Call this A cup, what is this A cup per ounce, oh it's Tasting it's not
Equal to one Sake, oh
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Again Jeremy
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Psycho They Are Courting I staggered a minute - you Talk or Anejo in The material die ginjo Taka Taka
Korea's Only Monster Osaka Photon Dawa Are
Correlated Garage Are Correlated Cotton of Armada - He saw drop GDansk in Nevada at the smog to join
Us dr. Nachmann Brenda Lucas
Now what We learned Today you're supposed to just spin it one Minute one you
Don't go Crazy Cuz you'll ruin this the smell so you, just do it like okay that's Enough huh Those Two spins
So that one Has Like a creamier taste then There the sock Is that I know
He Had Yesterday right at the very end you taste a little bit of Alcohol Flavor right it does have A
Taste To it so now
We're Gonna go for the big Boy and we're Gonna See if There's a Difference here so this right here is the dye
Ginjo if There's Anything you Can Learn from Today's Video Is if you're going on a date order the diag
Enjoy it is the Best Quality you will Sound very Impressive and like you know what you're Talking about
My ginjo Does not Mean The Name of the socket it Means the level of A socket knocking
Is right over Here on the Corner right that Kanji, Actually means Big and so this Can be on Many Different brands of Sake, oh?
God Grow This Expensive Stuff I'm going right to the brim
Wow
It's Creamy you feel like going over your tongue it's like the Difference between Having
Skim Milk and Cream There is no Alcohol the Aftertaste of this no alcoholic Aftertaste at all
So this is I think what they meant when they, were Saying that as you Take?
Away the Outside of the Kernel and You're getting More and more Into the Star Chip and Everyone Describes A more expensive Sake it's Clean
I would Definitely Say that this is clean Let's go back to this One Now you Can, Feel like when, you're drinking This
One it's Heavier on your tongue it
Also has like A lot of Flavors in it but none of them have that
Alcoholic Bite in The Back okay go back to the june Month so this is the Expensive One Still, okay?
Whoa, oh?
My God it's so Different
I know so what we were Told the last way to find the Sake that's good for you is you Should go with expensive Bottles
First and then Work your way Down so you know what you, don't like because if You start With like an okay Sofia
You're like yes all right but when You get to the really good sock Ends Is very difficult to go back but if you're Trying
to be A Fancy-Pants ask for the Dieting Job okay Joe and if They
Don't have Digan joe Flip the table and leave Because that is a sham establishment
Jean was Spot on Opi Parchment ice okay I know you know she they come by calloused artists
You go out to meet I'm not a, oh?
Osi Channel Aldo Bruno you know Like a type Look, sorry
Goodbye Us who you calling out
so this one Right here Is
Somewhere in Between it to them it's ginjo it's not Dying in Joe's or june
But This is june My ginjo you Can try this one and See how
We like it Compared to?
The Daigon Job The color is Actually A bit Different than the rest of Them a little bit on the Yellow Where right does Yeah
It Smells Alcohol, ewwww
oh
It's much Sweeter and Sweeter Than that one doesn't Have an Alcohol Ii after taste that's A slight one As my this one Has
None Whatsoever
Wow this is almost Just like Delicious water, well this tastes like Alcohol you know
You're Drinking This for a Purpose you're Trying to forget Whatever
Happening Part But This Right Here you Can, Enjoy a lot but This one The ginjo it
Yeah it does Yeah I think one of the things that
We're Struggling with Is that We don't want know how to describe Flavors yeah like When I taste a lot
of them We you're not Sure if it's like Citrusy or Melon that you're Tasting but I do know that This one Is very Alcoholic
Hmm and These Two tastes Totally Different Than them this is Definitely Fruit Here
Here's The other Cool Thing, We learned About Sake There's Basically a scale of sweet Vs.
Dry you Can even go one Notch above dry and you Can have super dry
Some Labels on the Back of Socket Butters will Tell you left Side
Is sweet right
Side is super dry so this right here The Daigon Joel one We have is super dry the one Right here that, we had Is?
Kind of dry and The One That
We had Right here IS in Between Sweet and dry so none of These are Really?
Sweet stockings so if you're ordering something you don't know what to get you at
Least Can Say, well I don't want something sweet and then the Person Can bring you something that isn't too sweet and Now
We're Gonna do this super Vintage one Yeah the super Old one I mean don't pour a lot
Of that Because I'm Sure They, don't want something that
Tell Me not to pour the Expensive I think I'm doing here do you know Many Beeps I have to be
Simon Come on you're Making my life Hell I didn't ask for this Ball They brought it I'm not Gonna be Rude and Say
No, okay?
This Is
1989.
This is such an Old Bottle that they just have to tape on their own Label.
I'm scared, you pour it. No, you're clumsy.
No I'm clumsy.
Take it. Girl stop wasting my time. Time for their special bottle that they brought out.
Oh? Wow, that's brown. It's aged
Ok, I want the big one that I poured. This is crazy, look at the color on that. This right here is
28 year old Sake
Ah
Oh it smells, complete... almost like a Brandy. Yeah that smell, I'd say like a Brandy. Is very honey, almost like a
burnt sugar smell to it.
It almost has like a brown rice taste to it. It does you're right.
It's almost savory. I know it kind of reminds me of when you have a really
nutty whole-wheat bread. Mmm, and when you eat it it has that
creamy bread, but like the nuttiness of actual pieces of multigrain in it it kind
of has that feeling to it. That's a totally different taste for Sake but it doesn't have an alcohol-ly taste to it.
No, no there's no like
The first one that
We had, had a strong alcohol bite. This does not have an alcohol bite to it at all.
It's not like when you drink a Brandy and when you Drink it down you're like, wow, like it's nothing that's that kind of strong.
Can we get like a, sippy cup to go bottle for the ride back home? it's gonna be a long ride.
Mmm wow that is Significantly more Complex Tasting Linnaeus
103 Kakou it's Regulation an Occasional Disgust as my money - Money - Name Megara
American Italian Okuni Tails again With Rhythm, oh hey
You know you don't know Thomas again on the Team I cannot tell you not to go to
Jesus Anymore I know Mother Mother Wine - chuckles you know I'll tell you what no Sure
No no, Capsule need More They knew Only Known are Jalapeño, wow I'm Attacked
I don't know what a sumac you are I know why in order to give an you want some Title you must Say This
If You Guys want to learn more about Sake Make sure you click the link, over to our blog Post Where
We will do a little bit of a Breakdown for you to understand the Differences between These Different Kinds of Simon Keeps Going
Also if You want to come on A tour of this Sake Brewery you absolutely Can, over on our Website
We're Going to give you instructions and Directions on how to get here it's Just A
Lovely Experience The Building Is so Old
Also if You Come Here for a tour the tour is Actually free and They have a little tiny Link for Sake Tasting for free
As, well which May not be free if Simon Keeps going and Finishes off all the Sake hey this is the good stuff right Here
If you Learn Anything from this Video
Blah blah blah blah blah Diegan Joe I'm Kind of Worried About this Video Because it Started off like Really like Noble and Profound
Like That Great Interview From the Guy and Those Two stuff and Here I am
Well I guess you learned something have I yes What have I learned here that, we're Gonna Have to Buy some Thai, Enjoy When
We go, home i get, enjoy me the Way?
That doesn't even make sense