Wow, this is no joke....I had a "masterclass" tasting in Paris a long time ago & if I remember well it might have covered only 30 % of what is said here...Amazing, I'll have to rewatch it as it is quite dense to try to get it all...Here in Paris, even if it has changed a bit since say 5/ 7 years, people are so uneducated about sake (me first) plus the Chinese influence is so strong (I mean those who run fake Japanese restaurant) that I'm sure if you ask people in the street, 80 % of them will probably confuse sake with that spirit served at the end of the dinner & bursting with alcohol and rose aroma...aka in fact Meï KWeï Lu...You won't believe me but I never had a pairing dinner with sake & food...It might happen some day but I'll need a guide 😉 Anyway well done, Mac...great educational video joining my "Wine, beer & other spirits" video playlist ! Congrats ! 👍
Thank you so much for this comment Greg. It means a lot coming from an expert like you. The video is dense, but the beauty of video is that you can watch it again and again :-) I find a lot of content about sake is either patronisingly basic or far too complicated for those unfamiliar with the drink. I am trying to bridge that gap with information that does not talk down to the audience and is edutaining. When you come to Tokyo we'll head out for one of the best pairing dinners of your life!
@@KanpaiPlanet You're welcome (& I'm no Sake expert, I might have tried only 8 or 10 different so far, half of them in that masterclass). I think you found the correct balance here but it is true it needs several visions...Well, the year I'll be able to afford such a journey, I'll make sure to hang out & dinner with you for sure, and visit some of these bars you talked about...and mandatorily visit some whisky distilleries ! Besides, I also like Shochu (but haven't tried a lot) and Umeshu, but not as much as whisky...Now about Chinese spirits, i enjoy Meï KWeï Lu, I'll be honest, when quality is there, neat or in cocktails, and I had my first initiation of Baïju (which I only knew through Moutaï newly appearing in some shows here) a few years ago...a complete different world, the Sorgho...An even more extreme experience for me than Islay whiskies, but I'm digressing....Lots to talk about when we meet indeed, and probably before that when we'll go live together on youtube this year...Cheers !
Hi Jay! Thanks for watching! Please share the video with all your sake-loving friends. In terms of sources, what exactly are you looking for? I have two professional sake qualifications, have lived in Tokyo for 15 years and am a tour guide, so the info is in my brain! If you do want to learn more about sake, the WSET Level 3 exam is really useful and recommended.
Thank you very much for your video and can I have a question please After fermentation sake the water is light yellow, but when the sake is bottled it is white, how did they use the filtration method? Thank you
Hi Ha! Thanks for your watching and your question. 'Filtration' is an ambiguous term in English as there are two process that take place to which is term is applied - pressing, and true filtration. In Japanese the first is called 'kosu' and the second, 'roka'. There are different methods for pressing, depending on the quality and quantity of the sake and brewer intent. Super-premium sake (often made for competition) is pressed by pouring the mash into cloth bags, which is then dripped into tanks. For some premium products, these cloth filter bags are stacked in a deep tub called a “fune” (lit. a ship) and gentle pressure is applied by the brewing team. For larger volume produced sake, filtering machines that use compressed air gently press the mash through cloth panels. There are 2 main methods of Roka filtration. In one, powdered active charcoal is poured into the sake before it is passed through a filter (this method is referred to as charcoal filtering, carbon filtering or active carbon filtering). The result of this type of filtering is clear sake devoid of excess off-flavours or discolouration. The second method, Suroka, passes the sake through the filter substituting charcoal for either diatomite, filter paper, a filter with a cartridge, or cotton instead. From your question I think you are referring to roka filteration. Hope this helps! Please subscribe for more, and tell all your friends to subscribe too!
I was doing some research to know how traditional Janome Ochoko was used to "judge the color of Sake through the white of Ochoko and the refining level of Sake through the navy -blue janome line" , but this video was actually really helpful to learn some new term like reishu, jouon and atsukan. The historical aspect where also a delight to listen to! My only complaint would be that Sa-Ké sounded more like Sa-Kay to me that usually speak french which makes it easier for me to notice a slight difference, but that would be really nit-picky of me of me to ask for as I'm not even close to speak japanese to correct you. It just bothered me for no reason, that's all ^^"
Thanks for watching and your kind comments about the video. Glad it was helpful. The ké in French verses the ke in Japanese are subtly different, but of course even Japanese people have different accents! All the best, and please subscribe for more!
Another educational SAKE video from KANPAI PLANET！！ The quality of video is getting better and better 😊 Well done 👍 I like NURUKAN ぬる燗 SAKE😊 KANPAI
Thank you Kawaguchi-san! Nurukan is great too! I'll have to do a full video just on sake temperatures...
Absolute quality from start to finish. I'm very interested in getting into sake and this video has been really helpful 🍶
Thank you! Really glad you found it useful. Please keep me up-to-date on your sake journey!
This is exactly the video I needed to start me out on my sake journey. Thanks Mac!
Really glad to hear this Anthony. Thanks for watching. A whole world of tasty tipples awaits!
I’ve fallen in love with Sake over the last year ... but have no clue how to pick or describe sake that I like. This is amazing! Thanks 🙏
Thanks for watching, and really happy to hear that this video will do for you what the title intended! Kanpai! 🍶🍶🍶
Thank you for the info! This is a great video 🍶
Thank you sir! My pleasure. Glad you found it useful. Please share far and wide!
Great video! Never tried Sake before! Will have to now!
So happy to hear you've been inspired by the video! Thanks for watching, and good luck exploring!
Best video yet. It has inspired me to try some new styles of sake. And I learned I shouldn't use the microwave to heat adult beverages.....
Don't!
Excellent Video - I've been challenged to change my thinking and look forward to next Sake tasting.
Thanks Stephen. Glad to be part of your continuing sake journey!
Thank you so much for the clear presentation on the subject. Many things exposed I knew. But there were a few I didn’t. So, Kampai! 🍶
Cheers. I hope your sake-loving friends can also enjoy it too!
Wow, this is no joke....I had a "masterclass" tasting in Paris a long time ago & if I remember well it might have covered only 30 % of what is said here...Amazing, I'll have to rewatch it as it is quite dense to try to get it all...Here in Paris, even if it has changed a bit since say 5/ 7 years, people are so uneducated about sake (me first) plus the Chinese influence is so strong (I mean those who run fake Japanese restaurant) that I'm sure if you ask people in the street, 80 % of them will probably confuse sake with that spirit served at the end of the dinner & bursting with alcohol and rose aroma...aka in fact Meï KWeï Lu...You won't believe me but I never had a pairing dinner with sake & food...It might happen some day but I'll need a guide 😉 Anyway well done, Mac...great educational video joining my "Wine, beer & other spirits" video playlist ! Congrats ! 👍
Thank you so much for this comment Greg. It means a lot coming from an expert like you. The video is dense, but the beauty of video is that you can watch it again and again :-)
I find a lot of content about sake is either patronisingly basic or far too complicated for those unfamiliar with the drink. I am trying to bridge that gap with information that does not talk down to the audience and is edutaining.
When you come to Tokyo we'll head out for one of the best pairing dinners of your life!
@@KanpaiPlanet You're welcome (& I'm no Sake expert, I might have tried only 8 or 10 different so far, half of them in that masterclass). I think you found the correct balance here but it is true it needs several visions...Well, the year I'll be able to afford such a journey, I'll make sure to hang out & dinner with you for sure, and visit some of these bars you talked about...and mandatorily visit some whisky distilleries ! Besides, I also like Shochu (but haven't tried a lot) and Umeshu, but not as much as whisky...Now about Chinese spirits, i enjoy Meï KWeï Lu, I'll be honest, when quality is there, neat or in cocktails, and I had my first initiation of Baïju (which I only knew through Moutaï newly appearing in some shows here) a few years ago...a complete different world, the Sorgho...An even more extreme experience for me than Islay whiskies, but I'm digressing....Lots to talk about when we meet indeed, and probably before that when we'll go live together on youtube this year...Cheers !
Looking forward to the live!
Really informative and concise. Great video Kanpai Planet!
Much appreciated! More to come. Anything you want to see on the channel, let me know!
Right, now I've got just enough information to make a fool of myself at the new sake bar! 😉🍶💥🌾
Glad to hear it! As you convert more and more people to sake, send them to Kanpai Planet! 🍶🤓
Excellent quality, concise information, I’d love to see more videos like this. Do you have any sources I can get links to?
Hi Jay! Thanks for watching! Please share the video with all your sake-loving friends.
In terms of sources, what exactly are you looking for? I have two professional sake qualifications, have lived in Tokyo for 15 years and am a tour guide, so the info is in my brain! If you do want to learn more about sake, the WSET Level 3 exam is really useful and recommended.
Thank you very much for your video and can I have a question please
After fermentation sake the water is light yellow, but when the sake is bottled it is white, how did they use the filtration method? Thank you
Hi Ha! Thanks for your watching and your question. 'Filtration' is an ambiguous term in English as there are two process that take place to which is term is applied - pressing, and true filtration. In Japanese the first is called 'kosu' and the second, 'roka'.
There are different methods for pressing, depending on the quality and quantity of the sake and brewer intent. Super-premium sake (often made for competition) is pressed by pouring the mash into cloth bags, which is then dripped into tanks. For some premium products, these cloth filter bags are stacked in a deep tub called a “fune” (lit. a ship) and gentle pressure is applied by the brewing team. For larger volume produced sake, filtering machines that use compressed air gently press the mash through cloth panels.
There are 2 main methods of Roka filtration. In one, powdered active charcoal is poured into the sake before it is passed through a filter (this method is referred to as charcoal filtering, carbon filtering or active carbon filtering). The result of this type of filtering is clear sake devoid of excess off-flavours or discolouration. The second method, Suroka, passes the sake through the filter substituting charcoal for either diatomite, filter paper, a filter with a cartridge, or cotton instead.
From your question I think you are referring to roka filteration.
Hope this helps! Please subscribe for more, and tell all your friends to subscribe too!
Yes , thank you so much for your reply, you gave me useful informations 😍
My pleasure. You will enjoy this video too: th-cam.com/video/sc40rBTt1H8/w-d-xo.html
@@KanpaiPlanet many thanks, I watched it before sent you my question 😍
I was doing some research to know how traditional Janome Ochoko was used to "judge the color of Sake through the white of Ochoko and the refining level of Sake through the navy -blue janome line" , but this video was actually really helpful to learn some new term like reishu, jouon and atsukan. The historical aspect where also a delight to listen to! My only complaint would be that Sa-Ké sounded more like Sa-Kay to me that usually speak french which makes it easier for me to notice a slight difference, but that would be really nit-picky of me of me to ask for as I'm not even close to speak japanese to correct you. It just bothered me for no reason, that's all ^^"
Thanks for watching and your kind comments about the video. Glad it was helpful. The ké in French verses the ke in Japanese are subtly different, but of course even Japanese people have different accents! All the best, and please subscribe for more!
Selfridges in london has a small sake bar
Hope you get a chance to try some great sake there!
🍶🍶🍶👍👍👍
🙌🙌🙌🍶🍶🍶