{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Secrets of sake brewers' data-url='/boclips/videos/5c54bda0d8eafeecae1356f2' data-video-url='/boclips/videos/5c54bda0d8eafeecae1356f2' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nSecrets of sake brewers\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP TelevisionIne Cho, Kyoto Prefecture, January 19th 2010 1. Pan of Mukai Shuzo sake brewery2. Mid shot Sugitama (cedar leaves shaped into a sphere) hung under the eaves (edge of roof) of sake brewery 3. Mid shot woman arranging display...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television\u003cbr/\u003eIne Cho, Kyoto Prefecture, January 19th 2010 \u003cbr/\u003e1. Pan of Mukai Shuzo sake brewery\u003cbr/\u003e2. Mid shot Sugitama (cedar leaves shaped into a sphere) hung under the eaves (edge of roof) of sake brewery \u003cbr/\u003e3. Mid shot woman arranging display in the brewery shop. \u003cbr/\u003e4. SOUNDBITE (Japanese) Mukai Yoshihisa, 13th generation owner of sake brewery:\u003cbr/\u003e\"There had been a prohibition on sake brewing (due to a scarcity of rice.) But in 1754 there had been a bountiful harvest and the prohibition was removed. That is when the brewery was founded and started production.\"  \u003cbr/\u003e5. Pan from boat houses that line Ine Bay ending to the main building in the brewery constructed in 1754\u003cbr/\u003e6. Wide shot of the main building of the brewery\u003cbr/\u003e7. Wide shot of Mukai Kuniko, head brewer, stirring a vat of sake under one of the huge cypress beams in the main building\u003cbr/\u003e8. Set up shot of Mukai Kuniko\u003cbr/\u003e9. SOUNDBITE (Japanese) Mukai Kuniko, Head brewer in charge of sake production:\u003cbr/\u003e\"It was when my father became mayor that I suddenly took charge of the brewing process. That was the main reason that I became Toji (master brewer.)\"  \u003cbr/\u003e10. Various of Mukai spreading and checking rice mixed with a cultivated mould  known as koji\u003cbr/\u003e11. Various of Mukai and younger sister Satoko washing and hanging rice at the beginning of the brewing process\u003cbr/\u003e12. SOUNDBITE (Japanese) Mukai Kuniko, Head brewer in charge of sake production:\u003cbr/\u003e\"For around half the a year it is impossible to take time off, particularly from the beginning of November until the end of March.\"  \u003cbr/\u003e13. Various of washed rice being prepared to be steam cooked\u003cbr/\u003e14. SOUNDBITE (Japanese) Mukai Kuniko, Head brewer in charge of sake production:\u003cbr/\u003e\"It is because the sake is a living thing, constantly changing as it ferments. You can''t leave it even for a day.\" \u003cbr/\u003e15. Various of rice being steamed and cooled on a conveyer belt before it is taken to a warm, humid room where it will be mixed with the koji mould  \u003cbr/\u003e16. Wide shot Mukai Kuniko sprinkles a fine powder mould known as koji onto the steamed rice where it will be left to propagate for around 36 hours  \u003cbr/\u003e17. SOUNDBITE (Japanese) Mukai Yoshihisa, 13th generation owner of sake brewery:\u003cbr/\u003e\"Kuniko is our \"idea man.\" She has been very innovative. She thought of making a sake with a wine like flavour, even a sake champagne. She has stimulated interest among consumers and has broadened the sake fan base.\"\u003cbr/\u003e18. Traditional white koji rice mixed with water in one stage of the brewing process\u003cbr/\u003e19. Pan bottles containing traditional forms of sake made by the brewery\u003cbr/\u003e20. Mid shot rolled cake made from sake\u003cbr/\u003e21. Close up red sake (called Ine Mankai) being bottled (Mukai Kuniko''s most popular innovation.)  \u003cbr/\u003e22. Mid shot worker putting red sake bottles into water\u003cbr/\u003e23. Close up of the variety of red rice used to make the Ine Mankai sake\u003cbr/\u003e24. SOUNDBITE (Japanese) Mukai Kuniko, Head brewer in charge of sake production:\u003cbr/\u003e\"Sake had always been a clear, transparent drink and that was all there was. So I began with the aim of making a red sake. One of the ways in which we were able to make the colour was by raising the level of acidity in the brewing process. So it is slightly more sour and acid than conventional sake. But that is where I begun.\"  \u003cbr/\u003e25. Various of the red Ine Mankai sake being labelled and prepared for market\u003cbr/\u003e26. SOUNDBITE (Japanese) Mukai Kuniko, Head brewer in charge of sake production:\u003cbr/\u003e\"The reputation spread through word of mouth and the positive reaction exceeded all expectations. I am extremely happy.\"  \u003cbr/\u003e27. Various of Mukai Kuniko and younger sister Satoko relaxing over a late supper in Nagisa Sushi, the village bar\u003cbr/\u003eJapan''s centuries old sake brewing industry has traditionally been a male domain. \u003cbr/\u003eBut recently a young woman in Kyoto has brought some innovative changes to a traditionally conservative industry. \u003cbr/\u003eSugitama, cedar leaves shaped into a sphere and hung under the eaves  of sake breweries, traditionally announces the arrival of a new brew.  \u003cbr/\u003eThe Mukai Shuzo brewery is now managed by the 13th generation head of the Mukai household, Mukai Yoshihisa.  \u003cbr/\u003eHe explains that the brewery was established after a prohibition on sake production was lifted in 1754.  \u003cbr/\u003e\"There had been a prohibition on sake brewing (due to a scarcity of rice.) But in 1754 there had been a bountiful harvest and the prohibition was removed. That is when the brewery was founded and started production,\" he says.\u003cbr/\u003eSince then the brewery, that lies among the boat houses that line the perimeter of Ine Bay, has produced sake for over 250 years.  \u003cbr/\u003eA little over 10 years ago a new episode began in the Mukai Shuzo''s long history when Yoshihisa''s eldest daughter took charge of production.  \u003cbr/\u003eGraduating from an agricultural university at the age of 22, Mukai Kuniko returned to her family home to discover that her father had been asked to run in the local elections.  \u003cbr/\u003eShe explains that the main reason that she became master brewer was that her father, the former Toji (master brewer), became mayor.  \u003cbr/\u003e\"It was when my father became mayor that I suddenly took charge of the brewing process. That was the main reason that I became Toji (master brewer.),\" she says.\u003cbr/\u003eNow aged 34, she has been in charge of sake production for over a decade.  \u003cbr/\u003eProduction peaks during the winter months and allows little time for rest.  \u003cbr/\u003eMukai and her team work pretty much non stop for around six months of the year, the busiest spell lasting from the beginning of November until the end of March.  \u003cbr/\u003eShe explains that one reason that taking time off is impossible is because the sake changes so much during the fermentation process.  \u003cbr/\u003e\"For around half the a year it is impossible to take time off, particularly from the beginning of November until the end of March,\" she says.\u003cbr/\u003eSlight changes in temperature will alter the flavour and quality of the final product.  \u003cbr/\u003eAnother reason is that production that follows traditional methods is highly labour intensive and the brewing is process is complex.  \u003cbr/\u003eFirst, the polished rice is washed.  \u003cbr/\u003eIt is then soaked for the precise amount of time necessary to attain an optimum water content for steaming. \u003cbr/\u003eAfter the rice is steamed and partially cooled it is mixed with koji, a rice cultivated mould .  \u003cbr/\u003eThe powdered koji breaks down rice starch into glucose after which yeast is added and the fermentation process begins.  \u003cbr/\u003eAfter around 36 hours the mix is added to water and batches of steamed rice that are fermented over 3 or 4 days.  \u003cbr/\u003eThe mash is then placed in a large vat in a process known as shikomi.  \u003cbr/\u003eMonitoring the temperature and alcohol content, the Toji will leave the mash for up to 32 days before it is filtered and blended.  \u003cbr/\u003eThe production method has remained essentially the same for over two centuries. \u003cbr/\u003eMukai Yoshihisa explains the small brewery has still gained a reputation for innovation, thanks to his daughter''s ideas.\u003cbr/\u003e\"Kuniko is our \"idea man.\" She has been very innovative. She thought of making a sake with a wine like flavour, even a sake champagne. She has stimulated interest among consumers and has broadened the sake fan base,\" he says.\u003cbr/\u003eMukai Kuniko''s most successful innovation has been the development of a new kind of sake made from a variety of red rice.  \u003cbr/\u003e\"Sake had always been a clear, transparent drink and that was all there was. So I began with the aim of making a red sake. One of the ways in which we were able to make the colour was by raising the level of acidity in the brewing process. So it is slightly more sour and acid than conventional sake. But that is where I begun,\" she says.\u003cbr/\u003eThe red sake, called Ine Mankai, now accounts for around a third of the brewery''s total output and has a fruity, wine like flavour.  \u003cbr/\u003eIt has proved particularly popular among women who were not previously sake drinkers.  \u003cbr/\u003eBut it has also been well received by traditional sake consumers, not least the elderly fishermen in her local community.  \u003cbr/\u003e\"The reputation spread through word of mouth and the positive reaction exceeded all expectations. I am extremely happy,\" says Kuniko. \u003cbr/\u003eKuniko and her sister also enjoy the sake that they produce and the red Ine Mankai has become an established fixture on the menu of their local sushi restaurant.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator 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