Name: Ultimate Japanese Sake Guide: Dassai Brewery 日本酒蔵元 獺祭ツアー ★ ONLY in JAPAN #41
Uploaded: 2020-10-31T20:05:20.000Z
Duration: 15 min 26 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...

Welcome to Dassai Bar 23, in Kyobashi , Tokyo

It's a place you can get a glass of the world famous Dassai 23

Japanese Sake has gained popularity worldwide,

and Dassai is the brand most sought after

with its fine polish ratio and smooth sophisticated taste.

But how do we get to this refined finished product?

I traveled to their brewery in Yamaguchi Prefecture

an hour from Hiroshima, nestled deep in the country side.

Showing me around the brewery is Dassai CEO, Sakura-san,

He shared his knowledge and passion for making Sake with me.

It's good to learn a little about the rice.

I joined Dassai's rice planting ceremonial event in June.

Rice planting by hand is back breaking work.

Historically, nearly every family had their rice paddy.

Nowadays, nearly everybody gets their rice at the store.

These days though, farmers use a rice planting machine.

Polishing the rice removes the impurities.

All Nihonshu brewed with rice polished under 50%

and Dassai only makes JUNMAI DAI GINJO sake.

This is the first room the rice travels to in the brewery.

The polished rice is taken here to be washed, rinced and soaked.

Sakurai-san explains that the process is strictly timed.

After HOREI, air drying the steamed rice,

Most of it is sent through this tube to the upper floor.

and loaded into a fermentation tank with water, yeast and Kouji

The basic mixture that will increase over the next 4 days.

But before we get into the fermentation room,

The most critical part about brewing SAKE

Kouji is steam rice inoculated with Kouji mold spore.

Steamed rice is separated and laid flat on sheets

in a very hot and humid room with dead air.

About 20% of the total steamed rice makes its way here.

If you're wondering how this rice tastes before becoming Koji,

This is the Tsukihaze Kouji-kin mold spores

The spores must be spread evenly with great precision.

The staff here have a very specific way to apply the mold.

They move in unison so the spores spread evenly on the rice.

the air vents are covered to prevent contamination.

Koji is the secret ingredient to make SAKE

Kouji is made once daily at the Dassai brewery.

You can see the polished rice ball surrounded by mold.

To grow strong, Koji needs a warm environment.

Now we can go back to the fermentation room

This tank is early in the fermentation process

You can see the mash, or MOROMI caked on top

Everything happens in this one tank over 35 days.

The unique process to make SAKE in one tank is called,

and the fermentation stage is almost over.

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Ultimate Japanese Sake Guide: Dassai Brewery 日本酒蔵元獺祭ツアー ★ ONLY in JAPAN #41

process

sophisticated

critical

bacteria

Ultimate Japanese Sake Guide: Dassai Brewery 日本酒蔵元 獺祭ツアー ★ ONLY in JAPAN #41

process

sophisticated

critical

bacteria

Ultimate Japanese Sake Guide: Dassai Brewery 日本酒蔵元獺祭ツアー ★ ONLY in JAPAN #41