00:30

Making mochi...like a boss!

00:38

Crushing daiginjo polish rice old skool.

01:23

Shizuku press perparation. #sake #nihonshu #日本酒

01:15

What the Super Bowl, Mardi Gras, your birthday, 12/31 mean to you, Hana Matsuri means to me.

06:50

Rice Shooter!

01:06

A freshly pressed nigori. The dregs left after shizuku drip press. Unusual taste and appearance!

02:39

Mar 9, 2014

00:28

Trimming the Yule I mean sugidama!

11:04

Tane-Koji applied to steamed rice is the heart of sake brewing. Look at us brew!

01:56

Bitchez wash rice.

01:19

Sakabukuro, meter long cotton bags, once held a daiginjo moromi (the mash) for a few precious hours.

00:34

My man Kodama-san makes me sound awful! Combo Dean Martin/David Langenes vibe!

00:35

Serenading the women of Tanushimaru...no cats were injured in my caterwauling...

02:25

Hachikoku! Old school amazake (non alcoholic). Unique blend of several rices, barley, amaranth.

00:58

She is really seething now! Pop, pop, pop!

00:38

Assakuki! Pressing sake the easy way with Yabuta-san.

32:09

30 minutes of shizuku drip pressing sake! Let there be a sake bar that has this on a loop!

00:58

The glory of fermentation. In the Ginjo-ba. What can be wrought from rice, water, koji and yeast.

02:12

Shizuku press is *rare*. Less than 1% of all sake is pressed using this method.

00:42

She is seething! Batches of #sake fermenting in the Ginjo-ba. #99PBABA1

01:08

Farmers...and kurabito...celebrating life.

02:02

Feb 7, 2014

02:27

Steamed rice "en route to a more perfect destiny: the koji room of a jizake brewery.

01:18

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00:44

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00:59

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00:14

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00:22

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03:53

Apr 17, 2013

01:19

Feb 11, 2013

02:46

Mar 22, 2013

01:37

Mar 23, 2013

00:52

Mar 23, 2013

00:46

Pasteurize sake. The Japanese were pasteurizing 300 years before Louis was born.

01:14

Mar 7, 2013

00:38

The glory of shizuku press, now out of the tobin.

01:37

Rice steaming broken down.

00:29

Check out the soundtrack to WBC. How fresh and relevant is 1982 Journey?! Lol LOVE Japan

00:48

Koji spore bonanza!!!

00:46

Toji and giraffe-like kurabito inspect moto, or starter batch.

00:40

Yoko-san, our toji, turns koji rice with me. 1 AM, hour 20 into shift.

02:25

How to clean sake tank for dummies.

00:33

Futsu-shu mosh pit. No one is getting out of here alive.

03:36

Lights out in the moro or koji room. Can you see the koji mold spores?

02:47

Koji room (AKA "moro") chronicles Part 5.3: 30 days in, new way to break up rice.

00:39

Conveyor Belts of White Gold, Part Obe.

01:10

How to wash many 30 kilograms of sake rice...like a boss.

00:49

Conveyor Belts of White Gold, Part Two.

00:49

Toji-san explains the cube.

03:56

Prepare the rice for koji: box, Gortex, blankets keep rice warm. And stuffing the rice with force.

02:41

Jan 31, 2013

00:33

Up on the roof. Starring Minou Mountain Range.

01:21

Koji room swarming with aspergillus oryzae.

03:52

Prepare rice for koji-kin.

00:29

A favorite: how we prepare 38% polish daiginjo for koji!

00:39

Koji room, my favorite place in the kura. The razor's edge of how sake is born.

01:12

Steaming hot rice needs to be cooled. Here's how. Old skool.

03:24

Koji room (AKA "moro") chronicles Part 5.3: 30 days in, new way to break up rice.

00:36

Koji room (AKA "moro") chronicles Part 5.2: 30 days in, new way to break up rice.

00:15

Koji room (AKA "moro") chronicles Part 5.1: 30 days in, new way to break up rice.