Niigata Sake No Jin Annual Sake Festival: Episode 2
[Music] Greetings, aloha, and as always, mahalo for tuning in to Tokuga TV right here on Hawaii News Now, K5, KHNL, on our YouTube channel, and on Hawaiian Airlines inflight entertainment. Last week on Dkuga TV, our non-stop travel 808 entourage touched down in Tokyo, diving head first into history, culture, and some seriously craveworthy kushiag and spectacular steak. Then we kick things up a notch, zooming to Nigata in non-stop travel style aboard the JR Super Express bullet train that blends speed with supreme comfort. From there, we jetted off on a hydrooil to S Island, where we hopped into the famous Taribony tuboats, which was a bit chilly, but tons of fun. Tonight, the journey continues as we strike gold, literally, at SO Island’s UNESCO recognized gold mines, unearthing tales of treasure and time. Then, we feast on Nigata’s finest flavors and enjoy some of their festivities before sinking our chopsticks into the Michelin Guide magic of the sake infused Shabu Shabu at a fan favorite Nigata neighborhood gem. Stop traveling. [Music] [Applause] [Music] [Applause] [Laughter] [Music] [Applause] So, this is your first time to Sado Island, right? I’ve never been here. It’s kind of mystical land where it feels like you’re kind of traveling back in time a little bit. There’s no massive skyscrapers or anything. And others very rural and peaceful. Population of 50,000 people. That’s it. Yeah. It’s such a for us. Yes. How does that texture or lack thereof? It’s just super just melts. While we’re on sashimi, this is maguro. And if you can all look at the color of that light pink beauty and there’s tamunei sauce on top. So, it’s the onion sauce. So, Melissa, let’s have this. Now, I want to save some for the other pieces. Yes. So, I’m trying not to be a pig and take the whole thing and I’m going to drop some on the next piece. Yeah. Oo, folks, you too should join the non-stop travel the hookah TV tour. We’ll enjoy this for all of you until you join us here in Japan. Oh, yeah. What the heck? Can I order like a jar or a wheelbarrow of this? Wow. Hami sauce. Yeah. Not just not just the sauce, the fish. Oh, yeah. Yeah. buttery and fatty and I mean so beautiful with this sauce should be like total you know this is like a oh total grade this is what it feels like to me it’s not it’s not it’s crazy right and the nikki sauce kind of reminds me of you know like I love cold ginger chicken and that ginger sauce they put on there but rather than ginger you use onion Japanese um onion white onion this is fantastic Oh, this is the karagi. What? I have a feeling they’ve elevated karagi to another level as well. Ready? I’m excited. Oh wow. Look at this chicken. Look at that chicken inside. It’s sping moist. Yeah. It’s not It’s not greasy kind. Yeah. I didn’t know if it was chicken or fish, you know, cuz it was so tender. It’s slightly, you know, lightly battered. And I do taste like a little ginger in there as well. It’s so good. So amazing. Why can’t we have this in Hawaii? Wow. I know. It shouldn’t be legal. I love that there’s a lot of mushrooms in here. Yeah. Calamari with mushroom here with my first bite. Oh, I’m getting that, too. M calamari is perfect except the soup. Oh, really? It’s been absorbing. Wow. Sweetness of the vegetables. Yeah. And the wonderful kamari and clam. I like that. Oh, wow. I can’t stop drinking it. Makami beef with bamboo shoots. I’m going to take some of the shredded scallions. I want to save some for the rest. I’m with you. Let’s do this. The flavor and the texture combination. Who thinks of this? I want to lobby petition for more, you know, veggies that are wrapped in amazing Japanese beef. I think that would help people that are kind of slightly adverse to eating veggies. Wow. more experiences and amazing food and friends. [Music] So, this is a return to one of my favorite places in Japan and it’s been seven years since I’ve been back here. This is the S gold mine and I am joined by S expert and scholar Kenou. Welcome back to Data TV. Yeah, welcome to back to S Island. Thank you. You have a wonderful home and full of history and of course some quite significant events transpired here on S Island. We’re standing at the gold mine and what when was this created? 16001 and starting from that Edo period and a Tokugawa family Tokugawa shognit owned the whole country right so soon after they found this s gold mine that’s appointed as a Tokugawa shognit property in the olden time there’s only like a 10 12 houses around here but when that gold was found so many people choose to chose to come to the island because at the time in a mainland um like a Tokyo, Osaka. Yes, some people are looking for the job but they couldn’t find enough because there so many people there. But if they can come here, they are guaranteed the job. The population shot up. I see. That provided for an economic boom. Right. Right. Right. Coming over. How many people lived here? I’m curious. Any idea how much gold was mined here in the elder era? They said it’s about 80 ton. 80 ton. Yeah. That’s a sported whole Tokugawa shogun. Oh my gosh. This was like one of the highest outputs of gold for all of Japan. Right. Right. So we are very proud of it. So I think this is the most the mine that which has a problem is like water and the venturuation and the corruption because the s of gold mines rocks they are very hard. That’s very hard. So the corruptions we didn’t have it. I see the density of the rock is so tough that they don’t have to worry about it collapsing. No, no, but the most problem is water. What they’re doing here, they’re rolling and you can see the barrel brings up the water. So, this is one of the way they are taking the water out of the I see just water was a factor. Yeah. Water and the venturation. Oh, ventilation. I see. I see. So, these guys are like they were working very very hard. You know, like on an average day, how long did they have to work here in the morning? I heard they have to walk like 24 hours. Of course, they have a break and then they have, you know, the day off. They just keep keep going doing it. Yes. Mhm. It’s like Pirates of the Caribbean but for Shadow Island. These guys are unique. Okay. So, what are their roles? This is very, very important job. Yeah. Can you see this guy? Yes. Who’s chopping of wood? Oh, so they’re actually building the path. Building the path. Like I said, the rocks are very tough, so they won’t crop. So once they put the walls and the ceiling, they have to keep changing because you know the wood is always getting rot and stuff. So especially with the water and the moisture. So that was a that was a very tough job. But can you see the barrel thing in there? The fan he’s sending air using that. What year is this that Edo era? So what they did is using this that makes the air go around. Oh the ventilation I see. That’s amazing. Oh they had that kind of technology in the 1600s. S gold mine brought so many technologies and uh oh it was still the uh the sakoku these are they are managers. Ah only the manager like in Hawaii. Yeah only the manager could have their place left. other normal people just you know if they said okay it’s a break time so they just uh rest they are yeah that’s so funny what’s amazing about s gold mine is not just all the mining especially in Edo era was just by hand no no no like a machinery no dynamite just they did just by hand but the other one this is my favorite part their engineer they are doing as a survey this yeah their surveyor here. Okay. So, you know, of course, there is some the technicians or manager who was deciding which way they’re going or they make a plan and because of their technique and knowledge, how much they missed? It’s 1 m only 1 m difference. They made it happen. Wow. Now, we have to use a machine and light that kind of stuff. Yeah. They didn’t have it. And it still blows my mind that this is like the 1600s we’re talking about, you know, this is like Edo period like Yes. I wonder how they get that kind of knowledge. Maybe they just, you know, time traveler. Yeah, that’s probably what it was. Good, good point. This is a ceremony called Yawagi. Yawagi means soften something. Yagu. Oh, yakai. Like okay. Can you see the black line behind them? Yes. Gold might have had the silver as well. Silver, copper, gold. You can’t see the color when they were in a rock. Is they have to find the black lines and black thing in the rock. Wait, that’s how they figured out where the gold and silver was? Wow. Yes. So when they find the black line, they Okay, this is the entrance to start the mang. So Melissa Chang, this is the this is what could be retirement for either of us. Oh my god. If a emerged so heavy, b we going to get tackled by the police if we ever get in close and c today you’re mentioning they altered the hole here so you can’t physically take it out. They made the hole smaller because you know the value of the gold was shot up. They can’t they stopped doing it last year. Wait. [Music] Okay. I I know that it’s not stuck here. It’s not like you can lift it. Maybe you can’t roll it over. So market value market value is 180 million yen. I put my whole body into Yeah. Use your legs. Use your legs. Oh, there there there like a millimeter up. So I know you can lift it. Well, I I at least I can. Yeah. Wow. Look. Oh my god. Yeah. I can’t lift it. This is my father. Yeah. Wow. Wow. So, in 2018 when we came here, of course, Dennis, Eddie, your brother Nathan, your brother Nathan did the best. It was bigger before. She said, “It feels good. It feels good. I can’t even fit my hand in. My forearm probably won’t fit in. So, I can just touch it. I can just touch it.” So, I think the hole was different. It was And it was bigger. and he actually got it fairly high, but you just couldn’t pull your hand and the goal wouldn’t. But I’ve seen people, a few people that have achieved it. But of course, that camera right there will ensure that you’re not going to go home rich. Wow, that’s amazing. As we showed the gold bar that’s unobtainable for 500 yen, you can go home with some gold candy or actually just gold souvenirs. So yeah, I’ll bring home a few of those. Maybe feel a little bit richer. But as always, thank you very much for your kindness and for hospitality. Aloha. Aloha. [Music] So everybody, welcome to Nigate. Welcome back to Nigata. I think everyone is very much so ready to eat this amazing shabu shaboo and of course drink this amazing sake. And thank you again for joining us here for Saki Nojin 2025. So drink up. Come by folks. Aloha. Hi. Dinner here at Armonia. The Nigata Michelin Guide Marvel was a fantastic treat for our VIP 808 entourage. Chef owner Moto Chik Shimbo stirred things up with premium daenjo sake infused soulwarming sensational Shabu Shabu. Swirling silky slices of the finest meats. It’s a steamy sake splashed savory symphony of Shabu Shabu none of us would ever forget. We We have so much appreciation for all three of you have made the experience what it is. It’s a wonderful memories. And of course, being that this is only our second trip, we don’t know nothing. You don’t seem like it. Very, very natural and very very much so, you know, in your element. I I like to experience new things. That’s good. That’s good. So, no matter what, you just you just take it and go with it. Yeah. And enjoy it. I agree. Cuz you may not have a second chance. True. That’s true. To go back. That’s true. Now I’m making myself feel like after this I need to do it again. Yeah. Yeah. More memories. Who got TV? Come join us. Come join. Okay. Now, speaking of experiences, this is the highest quality of of pork here. Look how it’s already cooked. So, let us let’s dive in. Dip and dine. Thank you. Oh, this looks really good. I love koma. I love sesame seed dressing. So, yeah, I love that, too. Wow. Good. Amazing. Delicious. Doing pretty well over there. Yeah, it’s good, huh? I agree with you. This is a great sauce. Yeah, the GMA. I love GMA. This is very, very light. Very light. And it just compliments the pork so well. Okay, my mouth is water. That looks so much ready. The punz is fantastic. We’ve been eating like kings and queens. That’s what happens when you go on travel tour. So, it’s always like that. always willing to experience it and probably come back and have to go on a major diet during this time. You eat to enjoy. Eat to enjoy it. Just book me on the next tour. Yeah. Yeah. Yeah. But the way that they prepare food is just so clean. And I don’t know. I don’t know if there’s another culture that does it in so many ways with so much. I don’t know if it’s just um you know, umami flavor. Just you can feel it. Yeah, I mean it’s so good. Just, you know, seeing the cook, he’s just the owner, chef and you feel like you’re coming to a family dinner. They invited you to their home and they took that extra measure to make you feel welcome. Yeah. and to enjoy. And I think one of the things that I I took away I told Ma is that you can see how they appreciated our company but more importantly to make you enjoy it you know cuz they they represent almost like you know their area their country. It’s it’s a humble pride I call it because they are very proud of you know where they live they’re from you know this is a Michelin Guide listed restaurant you know and we’re having great pork that has sake infused dashi the first time I ever had sake infuses it’s something you got to do is so good do that you got to do that anything you’re looking forward to trying or buying or sampling before you the sake definitely the sake that is easy that is Bye. Have fun. Cheers. Oh, Gary, you’re too kind, brother. Oh, okay. So, third and fourth generation. I’m third generation. Okay. But my greatgrandparents and my grandfather came on the first boat from Japan to Hawaii. So like in the late 1800s like from Kishi Fukoka. Wow. When their 100th anniversary came out Hawaii newspaper they interviewed my grandfather. So of course I had to learn it through the newspaper. Well, one thing I noticed about people here is that they are so open to help you out. So, what’s so wonderful about it is you’re trying to understand Japanese and they’re trying to speak to you. English. Yeah. So, I think it’s just a wonderful example is at the start island hotel. They’re so gracious over there. Oh, yeah. Yeah. Yeah. Yeah. Like over the top. Yeah. So nice. Yeah. And the hotel was very beautiful. It is. It is. It is. But, you know, every tour that I’ve done, you know, with with non-stop travel and the Huga TV tours, places we stay, they’re picked for a certain reason, you know, and the staff, the care, attention. It just leaves an impression on you. But I’m glad you liked it though. And that’s cheers to you both for jumping in Hokkaido and then S Island and Shibata. It’s amazing. But it’s an adventure. It’s an adventure that will be part of your memories for the rest of your life. You know, at the end of the day, you can take all the pictures you want, but right here is the biggest picture. The memories just things flash up. Yeah. Yeah. That’s very true. So, your first trip was to Hokkaido summertime. You know, most people when they first go, it’s usually like to Tokyo or or Kai, you know, it’s like a Kyoto. So, I like how you just jump the line, you know. You know, when we got on this tour, Yeah. we wanted to experience the culture and that’s exciting to us where we got to see the people there, how they live. Yeah. The culture. Yeah. This in the broth is amazing. Yeah. Very different. And they use kubota, which is, you know, on the very higher end of the spect. Yeah. Really good. Thank you, sir. Drive. Oh, please allow me. Let’s see. This is like practice for tomorrow. Can’t reach that far, but in spirit. Cheers. Cheers. Goodbye. Oh, this saki is so good. It’s good. It’s very, very good. How did I end up with so much meat? cuz he’s a good man. He’s a great man. That’s why he feeds me. Ishabu is definitely Oh, yeah. I wanted to taste the sake. So, I’m glad you did that. No worries. As the volumes of voices increased in the room due to these wonderful bottles of uh Oh, yeah. Japanese spirits. Happy elixir. Gary said. That’s a good way of putting it. That’s a great way of putting it. I love that. Well, Kai to all of you and mahalo for tuning in. Take care. Aloha. Aloha.
Episode 2 of our Doko Ga TV x Non-Stop Travel journey took us from a kaiseki feast and Onidaiko drumming on Sado Island, to the UNESCO-listed Sado Gold Mines, and finally to Niigata City for sake-infused shabu-shabu at Michelin-recognized Armonia.
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