Uploaded March 2021 | Updated September 2026, 3 days ago
In this four-part series, I’m exploring what Japanese sake is and why it makes food taste better. In episode 2, I head to Hyogo prefecture to chat with a rice farmer about the rice used for making sake. Then I speak with Professor Ken-ichi Yoshida of Kobe University to learn more about the process of brewing sake as well as the types of umami registering amino acids it contains.
This series was made possible by our sponsor, Hakutsuru Sake ▶ hakutsuru-sake.com
EPISODE 1 - What is Umami? ▶ youtu.be/C2p6MN4EVeA
EPISODE 3 - French and Italian Cuisine with Sake? ▶ youtu.be/mAV7lZM_HHY
EPISODE 4 - Sweets and Sake? ▶ youtu.be/jb4uVdDS0AY
SUBSCRIBE TO MY SECRET RECIPE STASH ▶ marcsrecipes.com
Your membership supports my channel, and you get exclusive recipes weekly.
INDEX:
0:00 Intro
0:45 Interview w/ Rice Farmer
1:03 Eating Rice vs Sake Rice
1:32 Growing Good Sake Rice
3:07 Interview w/ Prof. Ken-ichi Yoshida
3:20 Rice Comparison
3:33 Milling Rice for Sake
3:59 Koji Fermentation
4:22 Yeast Fermentation
4:38 Filtration
5:05 Amino Acids Production
6:13 Sake and Umami
7:12 Umami: Sake vs Wine
8:48 Conclusion
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"Saccharomyces cerevisiae" SEM image by Mogana Das Murtey and Patchamuthu Ramasamy is licensed under CC BY-SA 3.0. intechopen.com/books/modern-electron-microscopy-in-physical-and-life-sciences/sample-preparations-for-scanning-electron-microscopy-life-sciences
In this four-part series, I’m exploring what Japanese sake is and why it makes food taste better. In episode 2, I head to Hyogo prefecture to chat with a rice farmer about the rice used for making sake. Then I speak with Professor Ken-ichi Yoshida of Kobe University to learn more about the process of brewing sake as well as the types of umami registering amino acids it contains.
This series was made possible by our sponsor, Hakutsuru Sake ▶ hakutsuru-sake.com
EPISODE 1 - What is Umami? ▶ youtu.be/C2p6MN4EVeA
EPISODE 3 - French and Italian Cuisine with Sake? ▶ youtu.be/mAV7lZM_HHY
EPISODE 4 - Sweets and Sake? ▶ youtu.be/jb4uVdDS0AY
SUBSCRIBE TO MY SECRET RECIPE STASH ▶ marcsrecipes.com
Your membership supports my channel, and you get exclusive recipes weekly.
INDEX:
0:00 Intro
0:45 Interview w/ Rice Farmer
1:03 Eating Rice vs Sake Rice
1:32 Growing Good Sake Rice
3:07 Interview w/ Prof. Ken-ichi Yoshida
3:20 Rice Comparison
3:33 Milling Rice for Sake
3:59 Koji Fermentation
4:22 Yeast Fermentation
4:38 Filtration
5:05 Amino Acids Production
6:13 Sake and Umami
7:12 Umami: Sake vs Wine
8:48 Conclusion
SUBSCRIBE TO MY CHANNEL▶ bit.ly/Sub2NRYT
✚ FOLLOW NO RECIPES ✚
Instagram: instagram.com/norecipes
Pinterest: pinterest.com/norecipes
Facebook: facebook.com/NoRecipesSite
Twitter: twitter.com/norecipes
✚ MUSIC ✚
https://soundstripe.com?fpr=norecipes
✚ LICENSES ✚
"Saccharomyces cerevisiae" SEM image by Mogana Das Murtey and Patchamuthu Ramasamy is licensed under CC BY-SA 3.0. intechopen.com/books/modern-electron-microscopy-in-physical-and-life-sciences/sample-preparations-for-scanning-electron-microscopy-life-sciences
