Placeholder Image

Subtitles section Play video

  • 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

  • No me Hajime - Don't know Cheeky no Naka de Areco road total Tenkasu what Saga talks no our Core you are tim Maestas

  • Again Jeremy

  • Don't we need jim my son

  • 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

Am I supposed to shake it? Am I supposed to churn it? What do I do? *gasp

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 sake rice taste alcohol dry cream

How to Drink Sake Like a Pro

  • 29 1
    Summer posted on 2020/08/14
Video vocabulary