How Master Brewer James Jin Brought Premium Sake Back to California - Handmade
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- čas přidán 7. 09. 2021
- Using rice sourced entirely from farms in Northern California, Nova Brewing Co. has been producing premium sake using traditional methods at their Los Angeles brewery since 2019. In this episode of Handmade, co-founder James Jin showcases the complex process of Nova's sake production, from making their own koji all the way through fermentation and bottling.
Credits:
Producer: Carla Francescutti
Director: Murilo Ferreira
Camera: Connor Reid, Murilo Ferreira
Editor: Murilo Ferreira
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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A lot of comments from people about sweat make me realize how little they understand about brewing. Every brewer sweats hard making beer, wine, or cider, even with industrial equipment. This is one man producing handmade Saké, people. If he ain't sweating, he's doing it wrong. 100% sanitary, btw. I noticed him using best brewing practices throughout. Steaming and fermentation would eliminate any miniscule amount of sweat that got in there in the early stages.
This folks never do hard labour work , hell even 5 Stars restaurant own by Gordon Ramsay the chef will always sweat.
Its not a good product when the maker is not sweating
Welcome to the generation of the Snowflakes, be careful blowing some air into their faces may just kill them 😂
Seriously lol this man picks up pounds of rice, getting them around and you expect him not to sweat?
Adds flavour
Not sure why this was not mentioned, but the reason he is sweating so much is because the koji needs to be at warm (36C/100F) temperature to grow and ferment. Add the hot SoCal sun and in house steaming of rice in a poorly insulated warehouse, you have working conditions more than worthy of heat stroke warnings
Plus when it goes to fermentation in goes into this onzyoushizu which means like a oven, but like at 36 Celsius. So yup very very humid and hot
Don't forget the light from the video shooting too. Those things will have you soaked to the soaks in the dead of winter.
Better not tell people how beer is made.
Japanese wear cloth on head !!!!
@@Melicoy 英語下手だな
These vids really change my perspective. When I see something on a shelf, I used to imagine vast automated factories and warehouses cranking out tons of product, completely devoid of humanity. I see this and know that a person thought about the product. Investing heart and soul in it. I see life and love where before I saw none. It really makes a difference.
You are not wrong about factories cranking out tons of product but most of them are for mass consumption and priced accordingly. This kind of small scale, artisanal, hand made product is aimed at entirely different kind of consumers and most likely quite expensive.
@@MTMF.london indeed. and artisan sake would taste different in every batch. so, it's like an adventure for me as the drinker. i love it.
Me too bro.🙌🙌
Amazing, isn't it?
The Temperance in the early 20th century ruined what used to be an old American craft. Up to that point, beer breweries and mash distilleries were very very popular, and regions would have many variants of brews and spirits, usually stemming from ancient family recipes. When temperance died out in the mid/late 30's, most of those small-batch crafts died out, and only macrobreweries like Anheuser-Busch managed to resist the hit, which explains the massive lack of variety in modern American beers until the past two decades.
Glad to see micro businesses still carving a niche in the mainstream market. Much rather pay a premium for a quality drink than be disappointed because I saved some money.
Its so nice to see so much passion in a young person...he should be proud...and train 4 people for expansion...cause this man has the right stuff
If anyone is bugging about him sweating, think about what the kitchens are like at your favorite restaurant. More ppl with more hot conditions with more hands touching a single dish. This is way cleaner than 99.99% of kitchens you eat at. Your own grandmother probably cooked with her bare hands while licking her fingers to taste along the way. Trippin for nun
I mean how do u know. Maybe off camera he is just crapping in the sake.
@@Jaomaui seems probable
The VAST majority of commercial kitchens have exhaust and make-up air systems that run alongside the buildings A/C to maintain comfortable temperatures in the kitchen. That being said, I wouldn't at all be worried about the cleanliness of his product. It's unfortunate he has to deal with that crazy temp and humidity all day
Your comment makes me sweat all over my keyboard like a chubby mafioso in a sauna!
@@RealECM with all that, I would sweat within 2 minutes standing at my station on the line. Unless ur garde manger. But even during rush hour I’d sweat even if I was working garde manger.
One minute in and ma man already drenched, that’s how fire the sake gon be 🔥 🔥 🔥
After watching several videos inside large sake breweries in Japan, I'm really impressed with how he's using stuff like Home Depot buckets, milk crates, and those big tubs I remember holding balls in school - to make sake. He's doing the same steps, but with what he can get at scale to make it work.
GREAT sake here! I didn't really like sake before, but the sake James makes is drinkable like wine. It really made me appreciate the taste of sake. James is a super great guy too!
It makes me so happy so see comments like this, I live on the other side of earth, but it's always great to hear people appreciate them and their craft!!
@@iii1429 Luckily I live only 20 mins away from Nova Brewing. And the first time I went, about 6 months ago, James was super friendly and open to chat. I went home with 2 bottles of his namazake and was so amazed by how good it was to drink. I've been to Japan before and even tried 40+ sake from Kurand Sake Mart but never was really able to appreciate the flavors. But the sake from James changed my perspective on it and converted me to a sake drinker! Since then, I've been back multiple times and happy to see him doing so well!
I like saké as is, so this stuff must be phenomenal. Unfortunately, it doesn’t look like the brewery ships it out of state :(
@@rezalustig6773 Not yet ;) we just need to be patient :)
Mad respect to his dedication to hand made sake and his work to produce the best he can. Def gonna get a bottle of this.
So impressive to see the hard work and dedication it takes to make sake. Not to mention he had to understand the chemistry and engineer the whole process. Keep up the good work.
Another inspiring business owner putting their heart and soul into their product. Thank you for these series!
I am an artesenal distiller. I have mad respect for this guy. Your not distilling unless your sweating. Artesenal spirits are a labor of love, but they are still labor. I almost laughed when he said sometimes I am working till 1 am. THere have been many a day when I have left my distillery at 11 or 12 pm. Only get get up the next day at 8 am to mash in again. THis guy is the real deal.
Great documentary, love the guy's passion.
Super interesting, I had no idea they were making Sake like this in CA.
Thank you eater for the brilliant video!
U did not even see the full video yet tho
There are a few, Sequoia and Den in the Bay area, Setting Sun and Rebel in San Diego, and bigger Japanese companies in Berkeley and L.A., but this is so legit and stands up to any of them
The sweat is a sign of a well done work. I appretiate it very much.
Thank you for this super informative and interesting video. Many of the brewery tours that I've physically been at (ok, probably two irl) didn't really reveal the brewing process to this extent. This dude is a legit scientist.
It's very inspiring to see such young people who are masters at their craft on your channel.
You should be proud, young man. You’re doing your family a great honor. Well done!
This guy is awesome. So much dedication to and love for his craft.
I've been home brewing saki for 8 or 10 years now. I settled on Calrose rice early on.
Quite enjoyed this video!
This is a master at his craft. Kudos to him for taking every measure to meet satisfaction at his curiosity
Beautiful to see somebody that is passionate about what he is into !
I love his passion. Very cool to see the process. I have a new appreciation for sake.
I absolutely LOVE his passion!
Sake is amazing. Oh screw the sweat. Seriously. These people know what they doing. Yummy yummy Sake!!!!
As a brewer, I totally get his passion. Good job. Shout out from the Palouse, NW territory
His hardwork and dedication is what makes him achieve a great product. Amazing job (:
"Humbleness" is a good virtue!
This dude is super smart AND hard working. Best of luck to you, James!
praise the sun my dude! Solaris sands his blessing to you and your sake business!
love to see a craftman doing his work like this video
Good for him. Working hard, pursuing his passion. I’ll buy some of his sake.
Hard work and dedication makes great products.
Thank you for sharing your culture with your hard work.
Really great overview with nice depth of detail. Gave me, a sake home brewer a few ideas! Respect!
What an amazing individual effort
That was a comprehensive and succinct coverage of the sake process. Thanks for taking the time. I had the tragic (financially speaking) misfortune of being introduced to premium sake 20 years ago. I'd be a great deal richer today had I stuck to crap hot sake! But my life would have been immeasurably impoverished.
Respect the hard work!
Looks awesome. Keep it up!
What a lovely guy.
Great education video. I give this man his respect!
3:41 I love how natural Netflix sfx and the beginning of the music mixed together
Proud of you, keep up the good work.
Everyone should check out the documentary, “the birth of sake”, its tremendously hard work and its amazing that he is doing all of that himself.
Working almost every day, mostly by himself in the blistering heat, and sometimes until 1am. He has to be one of the hardest working people alive. I'd totally understand if he charged tenfold commercial sake prices. Truly dedicated.
😵😅😅😅😅😅😅😅😅😅
Now you’ve got me thinking that I should look at giving this a go here in Australia 🤔
That would be nice 👍
Do it
Live culture sake, I highly doubt there is an oversaturation in any market (especially in Australia) due to the limited window you can truly appreciate it. So, what's stopping you?
Why not? Sounds like a great idea. I’d love to see Australian sake on the shelves.
do it please
love this series
Amazing story, and the guy is inspirational
It’s definitely clean alright. Just keep in mind, his sake wouldn’t have turned out successful if it has been contaminated with other bacteria. Making sake is a really sensitive process, hygiene and accuracy is the key.
9p9pp9pp
@@ccriztoff he aint got no downs syndrome
The sweats gives it that distinct flavor!!
That’s a look of someone finding his passion! 👍
I really enjoyed this.
Amazing work
Theres only so much one man can do while brewing alone, and youve done it all!
that was amazing!
Great job! 👍
Good information to know!!
Looks so delicious 🤗😍
Lovely!
Love it ! " It's my job to learn !"
this process looks like the combination between a mad scientist and a chef
I live only like an hour and half away. Should pick some up!
Ok, you got me. Now I really want to drink this sake
Great job
My dude has hard work shining on his face, lol. Well done, dude!
Great video man.
great job
great video!!!!!!! love that man !!
Very impressed with your knowledge and dedication, but that makes sense since you were a homebrewer previously ! Interesting in that late stage where you let it settle for 2 weeks, couldn't you put it in your smaller corny style kegs and centrifuge it a bit, like one of those a kid's playground merry go rounds, or is that extra time altering things like a secondary fermentation does in bottles ?
damn went to order some and it's pick up only...gotta add to my list for L.A. it's only a 1 hour flight away for me. gonna get a couple bottles in the future.
Literal heart and sweat in making the best, if this doesn't make you wanna buy his sake I don't know what kind you have at home bruh
Very interesting process
Nice job !!!
Thank you
super interesting ,,outstanding video
ok all of this is awesome! the passion, dedication and just the whole video making! Even the soundratcks and music in general. Where do you get it from??
Much love
Legend.
Passion = Great Product
I make my own shoyu & miso, and this is very recognisable, yet also very informative.
Very cool!
I’m gonna buy some now
Dedicated and focused.
Sweat?! What about all the wine people drink that's been mashed w bare feet?
Amazing 🍻⚡️
Awesome
James, your exposé is bad ass! Texas is a very difficult state to which to ship alcohol. I wish that you could. 🍶 Kanpai! 🇯🇵-🇺🇸
TABC is the WORST!!!!!!!!!!!!!
James, Be careful inhaling the Koji spores. Great video and product!
Setting Sun Sake been making premium Sake in San Diego since 2014. So Id say the title is a bit misleading =P THat being said, this is a great video.
Amazing..
Never been a sake person but this video made me more interested in it.
I wanna get into sake!
You guys are worried about sweat but let the FDA allow "a safe amount" of crushed bugs from processing into your everyday food lol 😂😂
Shh don't tell them about chocolate...
@@alkaliaurange broke my heart when i found out
Right. The weed in Michigan is tested way harder than our food supply 😂😂
@@maxxgrant5376Lmaooo im in cali bro so I feel you
Bugs, mice, poop all add extra flavor.😂
NGL, I love what happens to the timer at 2:29
Goid for him
Great story
Everyone’s worried about the sweat. I am worried about him breathing in spores when inoculating the rice and handling the Koji.
I was worried about both… I’m like no mask with those spores can’t be safe
Those spores are probably not dangerous. You constantly breathe in some spores and most just die inside of you without doing anything
It’s safe. You breathe in spores everyday.
BRAVO
Respect hero
Respect
Some people talking about how "Jin" isn't a Japanese surname for a Sake maker. Best sake I ever had was "G" made in Cottage Grove, Oregon. $15 CAD per small bottle and well worth it. You can make artisinal goods without being from the original culture.
Kegs of Sake? Where can I sign up?