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

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


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. From Rice to Bottle. But before we begin the tour, It’s good to learn a little about the rice. I joined Dassai’s rice planting ceremonial event in June. Yamadanishiki is the variety of rce, most widely used to make SAKE. It’s grown deep in Hyogo Prefecture. where the conditions are ideal. 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. But this tradition has deep roots. These days though, farmers use a rice planting machine. All rice used in SAKE is polished. Polishing the rice removes the impurities. giving it a smoother taste. Here is a natural grain of rice. and Dassai 23. polished down to 23 % Dassai polishes down to 3 sizes. 50 39 and 23. All Nihonshu brewed with rice polished under 50% is called JUNMAI DAI- GINJO The highest quality. and Dassai only makes JUNMAI DAI GINJO sake. So now let’s make some. 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. Staff work in unison as a team. 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 This is the yeast starter called SHUBO The basic mixture that will increase over the next 4 days. as the yeast multiplies. But before we get into the fermentation room, we should learn about an earlier step. The most critical part about brewing SAKE This is where Dassai makes Kouji 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. The rest into the fermentation tank. If you’re wondering how this rice tastes before becoming Koji, Here’s your answer. No taste. Yes, no taste. This is the Tsukihaze Kouji-kin mold spores Practice run. The spores must be spread evenly with great precision. Hold your breath and try not to move! We’re about to get started. 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 is completely dead. As you see, the air vents are covered to prevent contamination. Simply put, Koji is the secret ingredient to make SAKE mixed in the tank to make sugar, with the help of yeast, which over time creates alcohol and CO2 Kouji is made once daily at the Dassai brewery. You can see the polished rice ball surrounded by mold. It’s actually growing inside the rice. It has a sweet chestnut aroma to it. To grow strong, Koji needs a warm environment. I’m sweating. How does it taste now, as Koji? Only one way to find out Now we can go back to the fermentation room Dassai has a lot of NIHON-SHU in here. You can’t rush making SAKE It just takes time to make magic happen 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. Give it some time! The unique process to make SAKE in one tank is called, multiple parallel fermentation This tank is really bubbling. producing a lot of gas. It nearly has the SAKE aroma and flavor. and the fermentation stage is almost over. Wow. Really fruity. It’s alive. It tastes good,though. It’s really complex tasting. It’s fruity, spicy, it’s bubbling.. It’s alive! Yes, it’s alive. Let’s head down to the press. When the MOROMI is ready, it’s sent here to be pressed. This is an automatic MOROMI press It uses compressed air to very gently press out a tank of MOROMI to produce SAKE The SAKE produced here is filtered but unpasteurized Presses are great for volume, but SAKURAI-san explains DASSAI has another original way to extract SAKE. centrifuge! After pressing, there is filtering. Aging, pasteurization. And finally, the bottling. The bottles are also pasteurized here The bottles are heated at a temperature of 65 celcius Bacteria is killed at a temperature over 60 degrees. Then it goes through the bottling course to cool off. until it’s 20 degrees Celsius. Then it gets labeled and packaged for shipping. These Dassai 39 bottles are ready for the world. This is a prized Junmai Daiginjo bottle of Sake for sure. There is only one step left So we’ve been to the brewery and back. Filled with an amazing amount of appreciation for the process to make SAKE It’s more than just SAKE It’s NIHON-SHU, Japanese national drink It’s perfect. Sip with food, or on it’s own It’s a date with nature. Loaded with a good night kiss

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

  1. no doubt that Dassai has definitely made one hell of a sake but i do think it's just getting overrated these days after the recognition

  2. can't taste dif. between sakes….seems all the same…but prefer it ….heated..
    can't do often but good with apps. once in a while

  3. John do you think you could show us the Suntory Whiskey factory? awarded the worlds best whisky i think 5 times, by the international spirits challenge. They do tours too!

  4. On Sunday, March 26th, 2017, I found Dassai 23 at the Mitsuwa Marketplace in Englewood Cliffs, New Jersey. They only had large bottles in stock. $79.99 plus tax… Wow… For that price, that had better be some good rice wine…

  5. i believe that japanese sake is becoming very popular in Japan /日本 and Taiwan 台灣 and it has different sweet level and taste . price can range from $30 USD up to $200 USD. The most well known sake location in Japan is Kyoto /日本京都 .

  6. I came here because "Dassai 23" and its brewery are on Japanese TV right now. It seems "Dassai 23" was served to President Obama at the dinner in US-Japan summit.

  7. Excellent work just too many damn commercials. Maybe just three commercials instead of three every two minutes?

  8. That moment when the perfect ad happens at the perfect time,

    "If you're wondering how this rice tastes before becoming Koji, here's your answer…'PIZZA POPS!!'"

    XD

  9. all about nigori unfilterd saki. fuckin delicious. some safeways have small pint green bottles of it for about $6 buy one if you ever see it.

  10. 是非、山口という国を訪れたのなら 福島会津や、福島のいろんな酒蔵にも訪れて頂きたいですね 歴史的な背景もひも解くと面白いことになること請け合いです(ちと血なまぐさいですが…) う~ん、酒でもライバルとして立ちはだかるか長州めぇ~~ww(冗談ですからねぇ~www) 飛露喜や、七十郎 国権 会津娘は、お勧めの会津のお酒ですよ

  11. Well shit their Farmers are really lucky compared to farmers here in the Philippines here our farmers barely get any help from machines they live like their not important and work hard just to earn that little I tell you man that’s not fair to them or to the economy their the backbone of our country’s economy and yet it’s like their treated like shit I hate it when hard working people like farmers don’t get the help they need and the income they deserve it’s total bs man I hope this changes in the next 2-6 yrs.

  12. JAPAN killing the pacific ocean, FUKUSHIMA Contamination In a store near you, Japan declared world war saying thay have decided to dump radioactive contaminated matter in the pacific ocean already dosed for 6 + years FUKUSHIMA Meltdown it's the dirty bomb that didn't have to be transported anywhere to contaminate the world, !Sake made from hot rice grown next to 30 million 1 ton bag's of radioactive top soil in pathetic attempt to get the 2020 Olympics and fool everyone, !

  13. As a huge Sake fan, I loved this video.
    Really cool that the CEO took the time to give you the tour!!

    Now…gotta get me a couple of bottles of sake! 🙂

  14. I have 6 very large bottle of unopened sake, given to me about 7 years ago. do you or anyone you know have an answer to – any uses for these unopened sake?

  15. Pasteurization kills microbial spores and fungal spores, but will not kill bacterias.. that's a process called sterilization which has to reach around 100 degrees C

  16. I watched this video a second time as my wife and I have decided to travel to Yamaguchi this December. Traveling around Japan I've learned that local sake is the best sake as it matches the local food. Just wondering if you have watched the documentary on Tedorigawa Brewery in Ishikawa which is on Netflix, at least in the US. The documentary is called The Birth of Sake.

  17. Wow always watch your episode one night i saw all The ramen and Udon and sudenly i have a bowl of merugamen Udon on my table. Hypnotize. Btw Thats Made sk2 right? From sake ?

  18. I went to a nihonshu brewery last week and we only got to see the tanks and a description of the process. Disappointing. This was much more informative. There were some steps left out of the process however. After nihonshu is pressed its colour is quite yellow, yet the final product is clear or almost clear. Does Dassai use powdered carbon during filtration or another process?

  19. The geisha at 13:50 is very good looking and friendly but a little shy because of the smelly foreigner at the bar.
    Don't worry doh, for Japanese all foreigners smell a bit funny …

  20. CEO があなたの周りにあなたを見せてくれてとてもうれしいです。 彼は素晴らしいようです。 また、優れた品質。 私は今、ボトルを買うだろう! ドイツからのご挨拶 :)

  21. I love the dassai 50 nigori. Actually had half a bottle for dinner. I have the 50, 39, 23. They all taste the same but 23 is smoother. For a third of the price, 50 is the best value by far!

  22. This was fascinating, from the grades of polished rice to the koji mold spores to the centrifuge system. Thanks for the education.

  23. 遠心分離機とか核開発に必要な輸出規制品が酒蔵にあるとは思わなかった

  24. The fact that the CEO himself is giving the tour himself means that he has the knowledge and very well verse in the making of sake. This makes him a good CEO as he could understands the problems face by the Production’s workers instead of just understand the company in general. This may seems like a weird comment but in my country, the background of the CEO doesn’t matter as long as the company generates money which is really annoying. For example, my father is working as an automotive engineer as his company creates the silent noise system for automobiles. However, the company’s CEO is a person with accounting background like what? He totally doesn’t understand the technical problems that my father had to face as a manager and only forces my father to solve the issue. He would’ve quit if it is not hard to find job these days

  25. It was really interesting to see how sake 🍶 is made but sorry 🙏 I don't like the taste. I prefer plum wine 🍷 😋

  26. Hi, John, great video! I was the instructor of an English tour guide training program in Gifu this past weekend and showed this video to my students! We have many aspiring private tour guides in the prefecture but don't know what is the best way to reach out prospects who come to Japan. Would showcasing our attractions or tours on YouTube be effective?

  27. From these shows it’s hard to believe that the Japanese was so cruel to us pow’s Chinese and Filipinos almost 100 years ago. They are very kind people and calm.

  28. LUNG KIN SHUN SHARON.OWN.9708884200064万砘10000日元万砘重。龙毅林似霑管理(黄成才彭代炎龙达海助手)龙绍君龙建錞自己的酒厂日本所有洒店商埸银行财务司林育羽丹玲郑家怡及家人

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