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

所以今天我們在日本神戶，我將帶你進入釀酒廠，向你展示清酒是如何手工製作的。

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

但在我開始之前，像往常一樣，如果你想看看我每天在做什麼，請查看我的Instagram賬戶。

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

如果你想幫助支持這個頻道，那麼一定要看看我的商品。

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

如果你們有任何關於日本或日本旅行的問題，那就去看看我的討論區。

Alright, let me take you on this tour.

好吧，讓我帶你們去參觀一下。

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

讓我們去把你的手銬準備好，因為我要把你帶到碼頭去。

It's located in nada.

它位於nada。

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.

去日本神戶吧，自江戶時代以來，這裡就是一個繁榮的清酒生產地區，今天這裡有1550家清酒釀造廠，佔日本清酒總產量的四分之一以上。

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.

這家成立於1743年的釀酒廠是該地區的頂級清酒生產商，有100名辛勤工作的釀酒師製作清酒，不僅在國內，而且在全世界都受到喜愛。

The factory is probably most known for madu.

該工廠最著名的可能是馬杜。

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.

日本人的日常清酒一年四季都在生產，但今天我要帶你走一條不同的路，只在冬天生產。

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.

你和我將踏上一段旅程，親眼看看這些專業釀酒師如何使用傳統的手工方法，其最高等級的清酒，蝶錦酒真正贏得了日本製造的稱號。

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

酷，我已經在裡面做了，這總是有趣的部分，讓我們做這個，在那裡我們去所有的米。

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.

讓我們開始吧，清酒的成分很簡單，就是米水和酒麴，這是一種特定的日本模式，用於烹飪發酵，但適合清酒的米與你我吃的米有點不同，因為米粒必須大，硬，蛋白質和脂肪含量低，才能創造出清酒的味道，這就是為什麼釀酒師使用雨果這裡種植的酒米之王，山田錦。

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.

它被打磨到38%，而標準的清酒米為70%，這需要更精細的護理和完美的技術來適當製作最高端清酒。

Oh damn!

哦，該死的!

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

而這一切都從日本典型的晨間廣播Tysoe the cuda veto Ak清酒釀造者有一個相當艱苦的一天開始。

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

是以，他們都是通過擴音器在晨練中開始的。

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

一旦準備就緒，釀酒師們就會對他們的手進行清洗和消毒，以確保儘可能的清潔環境。

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

好吧，讓我們看看這裡發生了什麼。

Splish splash.

濺起的水花。

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

這是釀酒師獲得工藝的地方，反對每一粒米在被製成清酒之前被清洗和浸泡。

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

在這個過程中的一個關鍵點，每一秒都很重要，從字面上看甚至是三秒。

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.

浸泡會使大米的含水量增加0.1%，配備了數百年的知識和經驗，釀酒師能夠最終衡量並將水注入每一粒大米，在人工控制的水桶和大米的過程中，顯然在過去，釀酒師會。

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

唱來計時，但這些天他們用計時器來製作更準確的清酒。

Oh cool.

哦，太好了。

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

我想這是他們在比賽時間停留的地方，以獲得轉機。

So a day later the machine begins the steaming process.

是以，一天之後，機器開始了蒸煮過程。

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.

釀酒師們將昨天的絲綢大米裝入一個名為Yoshiki的巨型蒸米機中，該蒸米機在大約一個小時內可以看來350公斤、770英鎊的大米。

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.

不像大多數常用的工廠蒸飯機，在長長的傳送帶上蒸寫，現金的壓力，它可以在整個蒸的過程中，讓她的經驗和高度熟練的釀酒師要求控制蒸飯的最終結果的法官。

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

顯然，這種手工製作的清酒有一個漫長的發酵過程，需要一個相當硬的出右的外殼。

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

否則，它將沿途變成很多東西，但中心足夠柔軟，可以讓曲子生長。

Yoshiki allows the brewers to attain this perfect balance.

吉木使釀酒師能夠達到這種完美的平衡。

Hi, what are you doing?

嗨，你在做什麼？

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

我可以問一下，在這個過程中你最需要注意的是什麼。

Can you eat this rice?

你能吃這種米嗎？

How long have you been making?

你做了多久了？

Thanks has been seen?

謝謝已經看到了？

They're about to take it out.

他們就要把它拿出來了。

Let's pop this top already.

讓我們把這頂帽子打開。

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

哦，我猜他們必須協調一下，才能在節目中上路。

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.

顯然，這個過程的這一部分需要迅速完成，以確保大米適當冷卻，水分蒸發，從這裡開始，蒸熟的大米被分離出來，用於清酒的不同階段，工藝麴的生產，Chabot和Maroni。

No cap, it's demon.

沒有帽子，是妖怪。

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.

不要搞錯了，大米非常熱，但熟練的釀酒師仍然用他們的手來攤開，因為這是他們真正判斷和感受大米在40攝氏度（104華氏度）的完美溫度下的狀況的唯一方法。

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

大米被移到麴室，這是專門為種植麴而設計的房間，溫度和溼度很高，有點像桑拿房。

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

對釀酒師來說，關鍵是要把每一粒米均勻地攤開，以便它們以同樣的速度冷卻。

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

一個人在溫度和溼度得到完美控制的情況下，將大米攤開逮捕了兩個小時。

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.

與大規模生產不同的是，大米是由機器冷卻的，而在開放式房間裡冷卻的大米需要釀酒大師，他們僅憑感覺和視覺就能發現大米的細微變化，然後能熟練地進行必要的調整。

Okay, let's go.

好了，我們走吧。

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

我們進入了小貓階段，在這個階段，麴的孢子被撒到了米上。

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.

任何人都不能動，裡面的每個人都必須保持完全靜止和沉默，因為麴的運動是如此之小和輕，任何運動都會把它吹到地板上或導致它不均勻地分佈在米上，破壞整個批次的麴模本身被用來製作許多傳統的日本食品，如醬油和味噌以及日本酒。

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

它通過將澱粉分解成糖而產生酒精。

Also known as the clarification or malting.

也被稱為澄清或麥芽。

Excuse me.

請原諒我。

So what's the deal here?

那麼，這裡的情況是怎樣的呢？

Does it stick to your hands?

它是否粘在你的手上？

So what's your favorite part of handcrafting?

那麼，你最喜歡手工製作的哪一部分？

What's your favorite sucking?

你最喜歡的吸吮方式是什麼？

Anything else?

還有什麼事嗎？

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.

現在，釀酒師已經將麴黴均勻地分佈在整個大米中，他們將大米包裹起來，以幫助鎖住水分，促進麴黴的生長。

Apparently the table itself is a scale.

顯然，桌子本身就是一個刻度。

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

是以，釀酒師能夠快速測量剩餘的含水量，而不必拆開大米。

So before we continue, I want to give a quick shout out to the sponsor of this video squares if you don't already know squarespace is the number one way to build your online presence.

是以，在我們繼續之前，我想對這個視頻的贊助商squares快速喊話，如果你還不知道squarespace是建立你的在線存在的首要方式。

In fact, I use squarespace for my website.

事實上，我用squarespace做我的網站。

Tokyo Zebra Here are just some of the reasons why I love using squarespace so much whether you're starting your passion project or building a business.

東京斑馬 這裡只是我非常喜歡使用squarespace的一些原因，無論你是開始你的激情項目還是建立一個企業。

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.

Squarespace有所有的工具來完成它，同時也看起來超時尚和專業，他們支持眾多的投資組合和畫廊設計，你可以自定義，甚至是密碼保護。

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.

是以，正確的人看到你的工作，使用它的完全集成的博客工具和評論功能，如線程評論回覆和喜歡，以幫助參與你的社區和我個人最喜歡的內置分析，看看你的訪問量，獨立訪客和頁面瀏覽量隨時間的變化趨勢。

There you go.

你去吧。

Go to squarespace dot com today for your free trial.

今天就去squarespace dot com獲取你的免費試用。

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.

當你準備好啟動時，去squarespace dot com forward slash paolo from Tokyo，你的第一個域名或網站可以得到10%的折扣。

Cool, that's it.

酷，就是這樣。

Let's continue on with this handmade sake adventure.

讓我們繼續這個手工製作的清酒冒險。

So just behind me is the rice all wrapped up.

是以，在我身後的是包好的大米。

Let's see what happens next.

讓我們看看接下來會發生什麼。

Here we go again overnight.

一夜之間我們又來了。

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.

大米自然會變硬並粘在一起，所以釀酒師必須用他們的雙手連同一個篩子來分離每一粒米，稱為Kitty Casey熱，吸吮釀酒師，確保完全分離後的每一粒。

The brewers.

釀酒師。

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

將大米鋪入稱為Koji Botha的木質托盤中，通過將大米抽成小堆，進一步促進Koji的生長。

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

這樣更容易控制每一粒糧食的溫度和含水量，確保黴菌以同樣的速度生長。

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.

現在，大米必須再休息一天，但這對釀酒師來說正好相反，因為他們通過定期洗盤和混合大米，全天甚至整夜不斷監測溫度、溼度和含水量。

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

有些釀酒師甚至住在釀酒廠裡，做這一切，呵呵。

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

顯然，種植麴的最困難部分是控制條件和環境。

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.

釀酒師的一個錯誤計算可能導致麴黴生長過快、過慢或完全停止生長，照料大米是一個不知疲倦的過程，但對於手工製作最高品質的清酒是必要的。

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.

而這就是釀造者如何在托盤中只是一個麴，以創造最理想的環境，讓麴黴菌繁殖釀造者不僅要剷除行業，而且還要使麴米本身的堆積和某些形式在不同的生長階段，如在中心做一個浸泡或創造這些線。

Excuse me, What are you doing?

對不起，你在做什麼？

I see what's the most important.

我看到什麼是最重要的。

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.

我想，當你在做這個，為什麼要用木質托盤，他還說，大米會很快充滿二氧化碳，裡面的水含量不會均勻蒸發，所以托盤可以讓他們最終管理麴的生長。

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

經過近兩天無休止的調整，大米已經完全成熟，所以釀酒師可以把它從麴室中搬出來。

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.

由於現在每一粒米都被注入了麴黴菌，麴飯本身已經有了一個全新的形式和質地，看看這個吧。

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

這裡的降溫都變成了該死的花園。

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

是以，現在所有的大米都已經失業冷卻，我們現在要做的就是等待。

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

我們終於來了，我感覺我們從視頻開始就已經成長了很多。

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

好吧，至少曲子已經，現在是權利變成酒精的時候了。

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.

我想我這一生都在等待這一刻，成熟的大米、麴水和酵母混合在一起，產生了秀色可餐。

Oh wow.

哦，哇。

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.

釀酒師們使用的是當地的山地底土水，具有日本獨特的高礦物質含量，有助於麴黴和酵母的生長。

Another reason why brewing is so popular in this area.

釀酒在這一地區如此受歡迎的另一個原因。

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.

水本身是創造釀酒師標誌性的尖銳和清澈的清酒味道的關鍵成分，看著這整個過程真的讓我現在就想喝，但冷冰冰的石頭，我們得讓這個視頻繼續下去。

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

是以，釀酒師使用他們自己的特殊混合酵母來生產最高品質的手工清酒。

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.

事實上，釀酒師儲存了大約400種不同類型的酵母，每一種都產生自己獨特的味道，這使得釀酒師有能力專業地混合它們，以便形成確切的味道。

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

實際上，有這麼多事情同時發生，我不得不來回奔波。

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.

這反正是越來越累了，是時候製作馬洛尼發酵醪糟米，米酒和水在四天內添加三次。

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.

但根據所製作的清酒，酒泥可以一次性生產，甚至可以加入米和水，最多78次，我們主要依靠他們的歷史數據分析來生產穩定的清酒，但環境、天氣權利品質等方面的輕微變化必須由釀酒師手動核算，這意味著製作清酒不像是混合成分的靜態比例，而更像是技術和成分的混合，以創造一個可消費的生活藝術品。

I wonder what's behind that door over there.

我想知道那邊的門後面有什麼。

Oh cool.

哦，太好了。

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.

他們把酒罐放在這裡，是的，我們在天堂儲藏室，所有不同階段的清酒都放在這裡，釀酒師定期檢查每個酒罐，並在這裡進行必要的調整，以確保足球正確發酵，保麗龍，保麗龍的辛勞和麻煩，如果你為我這個清酒雙倍。

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

在我找到杯子之前，讓我們離開這裡。

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

是以，在這段視頻中很難捕捉到的一件事是這種清酒的美妙香氣。

It just smells so good in here.

這裡的氣味真好。

I wish you guys were here to smell it.

我希望你們在這裡聞到它。

All right there.

就在那裡。

Getting ready right now for the final part.

現在正在為最後的部分做準備。

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

是的，經過近一個月的發酵，減肥姜酒終於準備好了。

It's filtered in.

它被過濾進去了。

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

傳統的日本方法稱為神經外科，從字面上看是遇到吊袋。

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.

通常這個過程是由機器加壓完成的，但對於釀造者最高品質的德-金多斯清酒，他們全部由手工完成，利用自然重力來過濾清酒。

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

該死的，空氣中的氣味並不好。

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

最後，負責整個生產的釀酒大師Tokaji在他的準許下進行了最後的品嚐。

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.

清酒裝瓶後準備發貨，雖然對釀酒師團隊來說是一項龐大的工程，但每年只有1000瓶是手工製作的，這使得它成為世界各地極為搶手的酒。

So that's how sake is handmade in Japan.

是以，這就是日本清酒的手工製作方式。

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.

如果你們喜歡這個視頻，請幫我按下喜歡按鈕，如果你們想看更多類似的視頻或與日本有關的任何東西，請按下訂閱按鈕和按鈕，我會在下一個視頻中與你們見面。