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