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  • Welcome to Dassai Bar 23, in Kyobashi , Tokyo

    歡迎來到東京都京橋區的達賽酒吧23號。

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

    在這裡,你可以喝到世界著名的達賽23號酒。

  • Japanese Sake has gained popularity worldwide,

    日本清酒在世界範圍內得到了普及。

  • and Dassai is the brand most sought after

    而達賽是最受追捧的品牌。

  • with its fine polish ratio and smooth sophisticated taste.

    以其精細的拋光比例和流暢的精緻口感。

  • But how do we get to this refined finished product?

    但如何才能達到這種精良的成品呢?

  • I traveled to their brewery in Yamaguchi Prefecture

    我去了他們位於山口縣的釀酒廠。

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

    距離廣島1小時車程,位於鄉村深處。

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

    帶我參觀酒廠的是達賽CEO櫻花先生。

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

    他與我分享了他的知識和製作清酒的熱情。

  • From Rice to Bottle.

    從米到瓶。

  • But before we begin the tour,

    但在我們開始參觀之前。

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

    瞭解一下大米的情況是很好的。

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

    6月,我參加了達賽的插秧儀式活動。

  • Yamadanishiki is the variety of rce,

    山丹丹是rce的品種。

  • most widely used to make SAKE.

    最廣泛用於製作SAKE。

  • It's grown deep in Hyogo Prefecture.

    它在兵庫縣生長得很深。

  • where the conditions are ideal.

    在條件理想的情況下。

  • Rice planting by hand is back breaking work.

    人工插秧是斷後的工作。

  • Historically, nearly every family had their rice paddy.

    歷史上,幾乎每家每戶都有自己的稻田。

  • Nowadays, nearly everybody gets their rice at the store.

    現在,幾乎每個人都在商店裡買到大米。

  • But this tradition has deep roots.

    但這一傳統有著深厚的底蘊。

  • These days though, farmers use a rice planting machine.

    不過如今,農民使用的是插秧機。

  • All rice used in SAKE is polished.

    SAKE使用的大米都是拋光的。

  • Polishing the rice removes the impurities.

    碾米可以去除雜質。

  • giving it a smoother taste.

    讓它的口感更加順滑。

  • Here is a natural grain of rice.

    這裡是天然的米粒。

  • and Dassai 23.

    和達賽23。

  • polished down to 23 %

    拋光至23%

  • Dassai polishes down to 3 sizes.

    達賽拋光到3個尺寸。

  • 50 39 and 23.

    50 39和23。

  • All Nihonshu brewed with rice polished under 50%

    所有的日本酒都是用50%以下的大米研磨而成的。

  • is called JUNMAI DAI- GINJO

    被稱為 "君舞大-吟唱"。

  • The highest quality.

    最高品質的。

  • and Dassai only makes JUNMAI DAI GINJO sake.

    而達賽只做純麥大吟釀酒。

  • So now let's make some.

    那麼現在我們來做一些。

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

    這是米飯在釀酒廠裡走到的第一個房間。

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

    碾好的米拿去這裡洗、碾、泡。

  • Sakurai-san explains that the process is strictly timed.

    櫻井先生解釋說,這個過程是有嚴格時間限制的。

  • Staff work in unison as a team.

    職工們團結一致地開展工作,成為一個團隊。

  • After HOREI, air drying the steamed rice,

    HOREI後,將蒸好的米飯風乾。

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

    大部分都是通過這根管子送到上層的。

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

    並將其裝入裝有水、酵母和光司的發酵罐中。

  • This is the yeast starter called SHUBO

    這是被稱為SHUBO的酵母起動劑。

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

    未來4天將增加的基本混合物。

  • as the yeast multiplies.

    隨著酵母菌的繁殖。

  • But before we get into the fermentation room,

    但在我們進入發酵室之前。

  • we should learn about an earlier step.

    我們應該瞭解更早的一步。

  • The most critical part about brewing SAKE

    釀造SAKE最關鍵的部分。

  • This is where Dassai makes Kouji

    這就是達賽制作光司的地方。

  • Kouji is steam rice inoculated with Kouji mold spore.

    粿條是接種了粿條黴菌孢子的蒸飯。

  • Steamed rice is separated and laid flat on sheets

    將蒸好的米飯分開,平鋪在床單上。

  • in a very hot and humid room with dead air.

    在一個非常炎熱和潮溼的房間裡,死氣沉沉。

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

    約佔總蒸飯量的20%的蒸飯在這裡進行。

  • The rest into the fermentation tank.

    其餘的進入發酵罐。

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

    如果你想知道在成為小司之前,這飯的味道如何。

  • Here's your answer.

    這是你的答案。

  • No taste.

    沒有味道。

  • Yes, no taste.

    是的,沒有味道。

  • This is the Tsukihaze Kouji-kin mold spores

    這就是築海光二金的黴菌孢子。

  • Practice run.

    練習跑。

  • The spores must be spread evenly with great precision.

    孢子必須撒得很均勻,很精確。

  • Hold your breath and try not to move!

    屏住呼吸,儘量不要動!

  • We're about to get started.

    我們就要開始了。

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

    這裡的工作人員有一套很特別的塗抹模具的方法。

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

    它們一致行動,使孢子均勻地散佈在米上。

  • The air is completely dead.

    空氣完全死氣沉沉。

  • As you see,

    如你所見。

  • the air vents are covered to prevent contamination.

    通風口有蓋子,防止汙染。

  • Simply put,

    簡單的說。

  • Koji is the secret ingredient to make SAKE

    糀谷是釀製SAKE的祕訣。

  • mixed in the tank to make sugar,

    在缸中混合,製成糖。

  • with the help of yeast,

    在酵母的幫助下。

  • which over time creates alcohol and CO2

    隨著時間的推移,會產生酒精和二氧化碳

  • Kouji is made once daily at the Dassai brewery.

    糀谷每天在達賽酒廠製作一次。

  • You can see the polished rice ball surrounded by mold.

    你可以看到被模具包圍的拋光飯糰。

  • It's actually growing inside the rice.

    其實是長在米里面的。

  • It has a sweet chestnut aroma to it.

    它有一種甜美的栗子香氣。

  • To grow strong, Koji needs a warm environment.

    浩二要想茁壯成長,需要一個溫暖的環境。

  • I'm sweating.

    我出汗了。

  • How does it taste now, as Koji?

    作為小二,現在味道如何?

  • Only one way to find out

    只有一個辦法可以知道

  • Now we can go back to the fermentation room

    現在我們可以回發酵室了。

  • Dassai has a lot of NIHON-SHU in here.

    達賽在這裡有很多NIHON-SHU。

  • You can't rush making SAKE

    你不能急著做酒

  • It just takes time to make magic happen

    只是需要時間來創造奇蹟

  • This tank is early in the fermentation process

    這個罐子是發酵過程中的早期階段。

  • You can see the mash, or MOROMI caked on top

    你可以看到醪糟,或者說MOROMI在上面結塊。

  • Everything happens in this one tank over 35 days.

    一切都發生在這一個缸裡,歷時35天。

  • Give it some time!

    給它一些時間!

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

    在一個罐子裡製作SAKE的獨特工藝叫做。

  • multiple parallel fermentation

    多輪發酵

  • This tank is really bubbling.

    這個坦克真的是在冒泡。

  • producing a lot of gas.

    生產大量的氣體。

  • It nearly has the SAKE aroma and flavor.

    它幾乎有SAKE的香氣和味道。

  • and the fermentation stage is almost over.

    和發酵階段即將結束。

  • Wow. Really fruity.

    哇,真的是水果味。真的是水果味。

  • It's alive.

    它是活的。

  • It tastes good,though.

    味道不錯,雖然。

  • It's really complex tasting.

    它的味道真的很複雜。

  • It's fruity, spicy, it's bubbling..

    它的果味,辛辣,它的保麗龍... ...

  • It's alive!

    它是活的!

  • Yes, it's alive.

    是的,它還活著。

  • Let's head down to the press.

    讓我們去記者那裡吧。

  • When the MOROMI is ready,

    當MOROMI準備好後。

  • it's sent here to be pressed.

    它被送到這裡來壓制。

  • This is an automatic MOROMI press

    這是MOROMI的自動印刷機。

  • It uses compressed air to very gently press out a tank of MOROMI

    它使用壓縮空氣非常輕柔地壓出一罐MOROMI產品。

  • to produce SAKE

    生產SAKE

  • The SAKE produced here is filtered but unpasteurized

    這裡生產的SAKE是經過過濾的,但沒有經過巴氏殺菌。

  • Presses are great for volume,

    壓榨機的體積很大。

  • but SAKURAI-san explains DASSAI has another original way

    但佐倉井先生解釋說,DASSAI有另一種獨特的方式。

  • to extract SAKE.

    以提取SAKE。

  • centrifuge!

    離心機

  • After pressing, there is filtering.

    按後,有過濾。

  • Aging, pasteurization.

    老化、巴氏殺菌。

  • And finally, the bottling.

    最後是裝瓶。

  • The bottles are also pasteurized here

    這裡的瓶子也是經過巴氏消毒的

  • The bottles are heated at a temperature of 65 celcius

    瓶子在65攝氏度的溫度下加熱。

  • Bacteria is killed at a temperature over 60 degrees.

    細菌在60度以上的溫度下會被殺死。

  • Then it goes through the bottling course to cool off.

    然後再經過裝瓶過程冷卻。

  • until it's 20 degrees Celsius.

    直到20攝氏度。

  • Then it gets labeled and packaged for shipping.

    然後貼上標籤,打包發貨。

  • These Dassai 39 bottles are ready for the world.

    這些達賽39瓶已經準備好了。

  • This is a prized Junmai Daiginjo bottle of Sake for sure.

    這肯定是一瓶珍貴的純米大吟釀酒。

  • There is only one step left

    只剩下一步了

  • So we've been to the brewery and back.

    所以我們去了啤酒廠,又回來了。

  • Filled with an amazing amount of appreciation

    充滿了驚人的感激之情

  • for the process to make SAKE

    為製作SAKE的過程

  • It's more than just SAKE

    不僅僅是SAKE

  • It's NIHON-SHU, Japanese national drink

    這是日本的國酒,日本的國酒。

  • It's perfect.

    這是完美的。

  • Sip with food, or on it's own

    可與食物一起享用,也可單獨飲用。

  • It's a date with nature. Loaded with a good night kiss

    這是一場與大自然的約會。裝滿了晚安之吻

Welcome to Dassai Bar 23, in Kyobashi , Tokyo

歡迎來到東京都京橋區的達賽酒吧23號。

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終極日本清酒指南: 達賽酒廠 日本清酒釀造之旅 * ONLY IN JAPAN #41 (Ultimate Japanese Sake Guide: Dassai Brewery 日本酒蔵元 獺祭ツアー ★ ONLY in JAPAN #41)

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    Summer 發佈於 2020 年 10 月 31 日
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