So today we are in Kobe japan and I'm going to take you inside the brewery and show you how sake is handmade.

オラ 今日は神戸に来てんだ

But before I start, like always if you want to see what I'm doing on the daily, check out my instagram account.

白鶴酒造にお邪魔して 日本酒製造現場を見せてもらうぞ

If you want to help support the channel, then definitely check out my merch.

本編の前に オラの日常を知りたい人は インスタでチェックしてくれ

And if you guys have any questions about japan or japan travels, then check out my discord community.

チャンネルサポートはグッズ購入からお願いな！

Alright, let me take you on this tour.

よっしゃ 工場見学に出発すっぞ

Let's go get your cuffs ready as I'm taking you to hock.

コップの準備はできた？

It's located in nada.

灘五郷の1つ 神戸にある白鶴酒造に潜入するぞ

Go go Kobe japan, a flourishing sake producing areas since the Edo period today there are 1550 sake breweries here, accounting for more than one quarter of Japan's total sake production.

江戸時代から酒造りが盛んな地域なんだ

And this brewery founded in 17 43 is a top sake producer in the area with 100 hardworking brewers crafting sake, love not only in, but all throughout the world.

日本には1550もの酒蔵があるんだけど なんと灘五郷が日本酒生産量約1/4を占めてんだ

The factory is probably most known for madu.

1743年創業のこの酒蔵は 地域随一の日本酒メーカーで

The everyday japanese man's daily sake produced throughout the year, but today I'm taking you on a different path produced only in the winter.

約100人の社員が酒蔵で働いてるぞ

You and I are going on a journey to see firsthand how these expert brewers use a traditional method of handcrafting, its highest grade sake, Die Jinju truly earning the title made in japan.

日本のみならず世界で愛される酒を造ってんだ

Cool, I've made it inside, this is always the fun part, let's do this and there we go all rice.

白鶴といえば、日常酒で人気の「まる」が有名だよな これは年間を通して製造されてんだけど

Let's begin sake ingredients are pretty simple rice water and koji, a specific japanese mode used for culinary fermentation rice suitable for sake though is a little different from the rice you and I eat as a grain must be large, hard and low in protein and fat to create a clear sake taste, which is why the brewers use the king of sake rice, Yamada Nishiki grown here in Hugo.

今日は違う一面を紹介してぇと思ってる

It's polished down to 38% compared to standard sake rice at 70% which requires even more delicate care and flawless technique to properly craft the highest end sake.

冬季限定で製造されるやつ

Oh damn!

腕利きの蔵人たちが伝統的な手作りの製法で造る

And it all starts with japan's typical morning radio Tysoe the cuda veto Ak sake brewers have a fairly strenuous day ahead.

最高級の日本酒「大吟醸」だ

So they all start off in the morning stretch over loudspeaker.

まさにメイドインジャパンの名に恥じねぇテーマだろ

Once limbered up, the brewers wash and sanitize their hands to ensure the cleanest environment as possible.

工場内に潜入したぞ

Okay, let's see what's going on over here.

いつもの楽しいやつやっとく？

Splish splash.

じゃじゃ〜ん

This is where the brewers get craft against each grain of rice is washed and soaked before it's made into sake.

よしっ 始めるぞ

A critical point in the process that every second counts, literally Even a three second.

酒の原材料はめちゃシンプル

Soak would increase the rice water content by 0.1% equipped with hundreds of years of knowledge and experience the brewers are able to finally gauge and infused water into each grain of rice in a manually controlled process of buckets of water and rice apparently back in the day, the brewers would.

米、水、米麹のみだ

Sing to time the process, but these days they use a timer to craft a more accurate sake.

麹菌は発酵に使われる 日本特有のカビの一種だな

Oh cool.

酒用の米は、オラたちがいつも 食ってるやつとはちょっと違げぇぞ

I think this is where they stay in the race time to get turned up.

粒が硬く大きくて、タンパク質や脂肪が少ないものが適してるんだ

So a day later the machine begins the steaming process.

クリアな味わいの酒を作るにはこれしかねぇ

The brewers load yesterday's silk rice into a giant rice steamer called Yoshiki, which can seem up to 350 kg, £770 of rice in about an hour.

だから酒米の王様といわれる 兵庫県産の「山田錦」を使ってんぞ

Unlike most commonly used factory rice steamers, which steam writes on a long conveyor belt, the pressure of the cash, It can be a judge throughout the entire steaming process which allows her experience and highly skilled brewers demanding to control the end result of the steamed rice.

大吟醸に使う米の精米歩合は38％だ 一般的な精米歩合は70％なんだ

Apparently this handcrafted sake has a long fermentation process which requires a rather hard out of right shell.

小さく削られてる分、細心の注意と完璧な技術が必要

Otherwise it would turn into much along the way but soft enough center for the koji to grow.

そうして最高級の酒が出来上がるんだ

Yoshiki allows the brewers to attain this perfect balance.

1日の始まりは日本の定番ラジオ体操だ

Hi, what are you doing?

「蔵人」って呼ばれる酒造りの職人たちは これから忙しい１日が始まるから

Can I ask what you need to be most careful about in this process.

まずは大きなスピーカーから流れる音に合わせて 朝のストレッチをするぞ

Can you eat this rice?

そしたら手洗いと消毒をして 清潔な環境で作業を始めるぞ

How long have you been making?

ここで何やってるか 見に行ってみようぜ

Thanks has been seen?

ばしゃばしゃー！

They're about to take it out.

酒作りに使う前に、 米を一粒一粒洗って、浸漬していくぞ

Let's pop this top already.

この工程は、本気で1秒を争う重要なプロセスなんだ

Oh, I guess they have to coordinate a bit before they get the road on the show.

3秒浸けるだけで 米の水分量が0.1％増加すんだって

Apparently this part of the process needs to be done quickly to ensure that the rice cools down properly and the moisture evaporates and from here, the steamed rice is separated for different stages of the sake, crafting koji production, chabot and maroni.

何百年もの長い歴史の中で培われた知識と経験で

No cap, it's demon.

バケツを使って手作業で、米1粒1粒、 うまく浸漬することができるようになったんだな

Make no mistake, the rice is extremely hot yet the skilled brewers still use their bare hands to spread it as it's the only way for them to truly judge and feel the conditions of the rice at the perfect temperature of 40 degrees Celsius, 104 F.

昔は歌で時間を判断してたんだけど

The rice is moved to the koji muro, especially designed room to grow koji, which is hot and humid, kind of like a sauna.

今はタイマーを使って正確な時間を測ってるぞ

It's critical for the brewers to spread out each grain of rice evenly so they cool down at the same rate.

お〜 ここで米を蒸してるみたいだ

One spread the rice arrested for two hours with the temperature and humidity perfectly controlled.

さらに気合い入れんぞー！

Unlike mass produced, where the rice is cooled by machines, rice cooled in an open room requires master brewers who can detect the slightest of changes in the rice by feel and sight alone and then can skillfully make the required adjustments.

翌日、「蒸米」！ 米を蒸す作業だ

Okay, let's go.

昨日浸水させた米をでっかい蒸し器 「甑」に投入する

We made it to the kitty stage where the koji spores are spread onto the rice.

1回で350kg（770ポンド）の米を蒸すことができるんだ

Nobody move everyone inside watching must remain completely still and silent as the koji sports are so tiny and light that any movement can blow it onto the floor or cause it to be unevenly distributed onto the rice, ruining the entire batch koji mold itself is used to make many traditional japanese foods such as soy sauce and miso and japanese sake.

一般的によく使われてる自動ベルトコンベアで 蒸すタイプの蒸し器とは違って

It produces the alcohol by breaking down the starch into sugar.

蒸し工程全体で圧力を調整できるから

Also known as the clarification or malting.

熟練した蔵人の手で蒸米の仕上がりを コントロールすることができるんだ

Excuse me.

日本酒は発酵の工程が長いから

So what's the deal here?

米の外側がある程度硬くないと 途中でドロドロになっちまうんだ

Does it stick to your hands?

でも麹菌が育つためには 中心部は十分な柔らかさ必要

So what's your favorite part of handcrafting?

甑を使うとこの繊細なバランスを 調整しながら蒸すことができるんだ

What's your favorite sucking?

何をやってたの？

Anything else?

この工程で1番気をつけないといけないところは？

Now that the brewers have evenly spread the koji mold throughout the rice, they wrap the rice up to help lock in the moisture and promote the growth of the mold.

なるほど この米食えるんか？

Apparently the table itself is a scale.

大吟醸作ってどれくらいになるの？

So the brewers are able to quickly measure how much water content remains without having to unwrap the rice.

ありがとな！

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蒸し上がったみてぇだ！ 今から米を取り出すところだぞ

In fact, I use squarespace for my website.

早く蓋を外そうぜ〜

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おっと その前に 打ち合わせが必要なんだな

Squarespace has all the tools to get it done while also looking ultra sleek and professional at the same time, they support numerous portfolios and gallery designs which you can customize and even password protect.

米がきちんと冷やされ水分を飛ばすために この工程は素早くする必要がある

So the right people see your work use it's fully integrated blogging tools and commenting features such as threaded comments replies and likes to help engage your community and my personal favorite built in analytics to see how your visits, unique visitors and page views trend over time.

ここで蒸した米は米麹に使われたり 酒母ともろみの工程でタンクにそのまま投入されたりするぞ

There you go.

湯気がスッゲーな！

Go to squarespace dot com today for your free trial.

蒸したての米はほんとに熱ちーんだけど 熟練した職人が素手で米を広げてる

When you're ready to launch, go to squarespace dot com forward slash paolo from Tokyo and get 10% off your first domain or website.

米の状態を本当に判断する唯一の方法だからな

Cool, that's it.

摂氏40度 華氏104度くらいになったら

Let's continue on with this handmade sake adventure.

米を「麹室」に移していくぞ

So just behind me is the rice all wrapped up.

麹菌を増やすために設定された 暑くて湿度の高い部屋だ

Let's see what happens next.

まさにサウナだな

Here we go again overnight.

1粒1粒を均等に広げて 同じ速さで冷ますようにするのが肝だ

The rice naturally gets harder and sticks together so the brewers must use their bare hands along with a sifter to separate every single grain of rice called kitty Casey hot, sucking the brewers, make sure to separate every last grain once completely separated.

広げたら温度と湿度が 完璧に管理された環境で2時間ほど休ませる

The brewers.

機械を使う大量生産の酒造りと違って

Lay rice into wooden trays called koji Botha To further encourage the koji growth by separating the rice into smaller piles.

開放した部屋で冷やされた米は 職人の技が必要なんだ

It's easier to control the temperature and water content of each grain, ensuring that the mold grows at the same rate.

視覚と触覚で、わずかな変化を見つけて 巧みに調整できるようにな

Now, the koji rice must rest for one more day, but that's exactly the opposite for the brewers as they continuously monitor the temperature, humidity and water content throughout the day and even through the night by regularly shuffling the trays and mixing the koji.

よっしゃ 次行ってみよう

Some of the brewers even live in the brewery to make it all, huh?

麹菌を米に撒く「種切り」工程だ

Apparently the hardest part of growing the koji is controlling the conditions and environment.

誰も動くんじゃねーぞ！

One miscalculation by the brewers could result in the koji mold growing too fast, Too slow or stop growing altogether tending to the rice is a tireless process but necessary to handcraft the highest quality sake possible.

中で見ている全員が完全に静止していなきゃなんねぇ

And this is how the brewers are just a koji in the trays to create the most ideal environment for the koji mold to reproduce brewers not only shovel the trades, but also makes the piles of koji rice itself and certain forms at different stages of the growth, like making a dip in the center or creating these lines.

麹菌の胞子がめちゃ小さくて軽いから

Excuse me, What are you doing?

少しでも動くと胞子が床に飛んだり

I see what's the most important.

均等に米に付着しなくなって、台無しになっちまうからな

I think when you're doing this and why do you need to use wooden trays, He also says the rice would quickly fill with carbon dioxide and the water content inside wouldn't evaporate evenly so the trays allow them to finally manage the koji growth.

麹菌っつーのは、醤油や味噌など 日本の伝統的な食品にも使われてる

After almost two days of endless adjustments, the rice has fully matured so the brewers can move it out of the koji muro.

日本酒の場合、麹菌がデンプンを糖に分解して アルコールを生成するっつー大事な役割を担ってる

The koji rice itself has taken a completely new form and texture as each single grain of rice has now been infused with koji mold and look at this.

糖化とも言うな！ ビールならモルティングだ

It's getting all damn garden up in here for the cooling down.

おっす

So now that all the rice has been laid off to cool, all we have to do now is just wait.

今何してんの？

We're finally here, I feel like we've grown so much since the beginning of the video.

手にくっつかねぇか？

Well, at least the koji has and now it's time for the rights to become alcohol.

1番好きな工程は？

I think I've been waiting my entire life for this moment matured rice, koji water and yeast are mixed together to produce the showboat.

好きな酒は何？

Oh wow.

他には？

The brewers are using locally sourced local mountain subsoil water with its uniquely high mineral content in japan, which helps the growth of koji mold and yeast.

いいね

Another reason why brewing is so popular in this area.

麹菌を米全体に均一に行き渡らせたら

The water itself is a key ingredient to creating the brewer's signature sharp and clear sake taste, Watching this entire process is really making me want to drink right now, but cold rocks, we got to keep this video going.

米を包んで水分を閉じ込め 麹菌の成長を促進させるぞ

So the brewers use their own special blend of yeast to produce the highest quality handcrafted sake.

実は、このテーブル自体が計りになってて

In fact, brewer store about 400 different types of yeast, each producing its own distinct flavor, which allows the brewers ability to expertly mix them in order to develop an exact flavor.

米を出さなくても 水分量がわかるようになってんだ

There's actually so much going on all at the same time, I'm having to run back and forth.

後ろに見えるように米が包まれてる 次はどうなるのかな？

This is getting tiring anyways, it's time to create the maroni fermenting mash rice, rice koji and water added three times over four days.

さぁて 一晩経つと自然に米が硬くなって 米同士がくっつくから

But depending on the sake being crafted, the mash can be produced all at once or even adding rice and water up to 78 times the, we rely heavily on their historical data analysis to produce a consistent sake, but slight changes in the environment, weather rights quality, et cetera must be manually accounted for by the brewers, meaning that crafting sake is less like a static ratio of mixed ingredients, but more of a blending of technique and ingredients to create a consumable living piece of art.

素手とふるいで1粒1粒を分ける 「切り返し」の作業を行うぞ

I wonder what's behind that door over there.

スッゲー 米粒単位でも蔵人は諦めずにパラパラにしていく

Oh cool.

米粒が完全にパラパラになったら 「麹蓋」っつー、木製トレーに盛っていくぞ

They have the tanks up here, yup, we're in Heaven storage room where all the different stages of sake are kept brewers regularly check each tank and make the necessary adjustments here to ensure that the soccer is fermenting correctly, bubble, bubble toil and trouble if you serve me this sake double.

これが麹の生育を促すんだ

Let's get out of here before I find a cup.

米を少量ずつに分けて盛ることで 温度や水分量の調整がしやすくなるから

So one of the difficult things to capture in this video is the wonderful aroma of this sake.

麹菌が同じ速度で成長するようになるんだって

It just smells so good in here.

んで、麹菌のついた米はここで1日休ませる

I wish you guys were here to smell it.

でも、蔵人はそれとは真逆なんだ！

All right there.

だって日中夜、ずっと温度 湿度 水分量を 監視し続けなきゃなんねぇ

Getting ready right now for the final part.

定期的にトレーを入れ替えたり 麹を混ぜたり

Yeah, the diet ginger sake is finally ready after almost a month of fermentation.

蔵人には泊まり込みの人もいるんだぞ この工程のためにな

It's filtered in.

製麴の工程で最も難しいのは 状態と環境を調整することなんだって

The traditional japanese method called neurosurgery, literally meeting hanging bags.

1つの判断ミスで麹菌の成長が早まり過ぎたり、 遅くなり過ぎたり、成長が止まっちまうこともある

Usually this process is performed by machines with pressure, but for the brewers highest quality de Guindos sake, they do it all by hand, taking advantage of natural gravity to filter the sake.

この工程は本当に大変なんだけど 最高の酒を手造りするためには大切なんだ

Damn, that doesn't smell good in the air.

こうやってトレーの中で麹を調整するぞ

Finally, the Tokaji, the master brewer in charge of the entire production has the final taste with his approval.

麹菌に最適な環境を作るために 蔵人はトレーをシャッフルするだけでなく

The sake is bottled up and ready for shipping, although a massive undertaking for the team of brewers, only 1000 bottles are handcrafted each year, making it an extremely sought after sake all around the world.

米自体をを混ぜたり、成長の段階に合わせて 決まった形に積み上げるんだ

So that's how sake is handmade in Japan.

中央に凹みを作ったり こんな線にしてみたりな

If you guys like this video helped me out and hit that like button and if you guys want to see more videos like this or anything related to Japan, hit that subscribe button and the button and I'll catch you guys in the next one.

おっす！ 今は何してんだ？