Name: How to Drink Sake Like a Pro
Uploaded: 2020-08-14T19:05:34.000Z
Duration: 12 min 59 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

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

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.

Why do you always do this to me? Why do u always have to do this to me?

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,

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

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

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.

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

Like pure chocolate is the best? No it comes down to preference. Yeah.

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

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

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

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

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

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

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

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?

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

Osi Channel Aldo Bruno you know Like a type Look, sorry

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

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'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