Niigata Sake No Jin Annual Sake Festival: Episode 4
[Music] Tucked away in the heart of Nagoka City, Yoshinagawa Brewery has been turning water, rice, and time into poetry since the year 1548. Nearly 5 centuries of fermentation, family, and flawless flavor. Yoshinagawa is Nigata’s first sake brewery, the eighth oldest in Japan, and a living monument to the city soul, where the cold of winter coexists with the warmth of craftsmanship. So, we got to Nagaoku City. This guy Gary already sampling sake like a champ. So, what’s the what’s the uh reaction here? It’s a little different. It’s um an eight sake. Okay. And it’s not aged in like wooden barrels like a whiskey or something. I guess they were saying it’s um the sugars are caramelized a little bit for some some way. So, it has a little caramel taste. It’s a little sweeter, but it’s it’s it’s smooth. Smooth. Is it coming home with Gary? Is it stay? Is it, you know, I mean, I would get it just for the uniqueness factor. Something different. But the bag is getting kind of fuller. The bag is getting full. Baso. I think you can do I think you pull it off. Yeah. What’s your uh recommendation? Okay. I have three. Oh, it’s like pun carnival. So this is a gym digital sake which is very premium sake and we after this sake is made we straed this for 2 years in a very cold room. So um the taste gets very marrow and the flavor is getting more like classic. I see. Yes. And this one is very traditional sake. So, um, and the box. Do you want to see the box? Oh, wow. Even the box is beautiful. Yeah, I found a Hawaii TV show. Yeah, she’s a Hawaii TV show. And this is a box. Oh, look at that. That’s premium. All right. So, this is a Jumai Denjo. So, um, what percentage of the rice is milled off? Is it? Uh, this one is 40% is left. Wow. So, 60% is milled off. Wow. Okay. Okay. Okay. Well, we’re going to try this here. How’s that? Oh, it’s really nice. Oh, thank you. It’s very smooth. And then after the initial taste impact, it just kind of just kind of like smooths out and it just retains a nice little level. Oh, big smiles on this one, folks. Thank you very much. Can we try one more? Sure. If Gerald likes that one, I want to try that one. I trust his taste buds. This one. Four tickets. Thank you. But four tickets, it has to be the best, right? That’s a roller coaster carnival. This is a new bottle. How much is that? 2003. It’s uh That’s a lot of zeros. Do you want to know? Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Okay. [Music] Sochima is Oh, that’s not bad. So, that’s like uh maybe 80 $80. I was planning to go study abroad to Hawaii. Oh, you should? When I was in university because of the co I couldn’t make it. We are the oldest brewery in Nigaba since 1548. 1548. It’s been 477 years. Wow. So pre-tal then. Yes. Oldest in Nigata. Yes. Here. How about trying different age? Because the taste is completely different from each. Oh, okay. I’ll work my way down. Wow. This is Yes. Okay. It’s a vintage sake from 2003 and 2008. In summer the temperature get high and in winter it gets very cold. Right. So the difference of the temperature makes the taste difference and the flavors different. I see. Cheers. Bottoms up. Risk. It has a little bit more taste in it. Yeah. Yeah. Yeah. Yeah. Yeah. And it is burning down here. To me it has like a little bit of that thirsty uh appeal. So the vintage sake when sake is straight for a long time in a room temperature it tends to taste acid but we use very soft kind of sweet water. So the sake tastes soft. It balances the acidity. I see. Exactly. Okay. This is 2008. Cheers. 2008 is a little bit smoother. Still has a earthy uh flavor profile and vibe. But that is actually really good. I think I’m getting a little bit buzzed. That’s great. Happy times. So, we’re here enjoying Nagaoka, of course, an amazing sake for this non-stop travel dov sake experience. And this is Yoshinoagawa Shou since 1548. The oldest in Nigata and one of the best folks. This is great. I’m a little bit buzzed, Melissa. I’m feeling feeling the the fruits of their labor. Uh but as always, my opportunity do TV. Take care and aloha. Aloha. [Music] Wow. So, this is the happy box. And this is making me very happy. This looks amazing. Yes. Yes. Clifford, are you happy, Clifford? Oh, sorry. He’s biting. He must be happy. He’s digging right in. But it was really cute cuz the owner came out to welcome us and he was telling us this is the happy box and we opened it together in unison and we all had the shock and awe reaction when we saw how much food. Yeah. Together when we saw how much food was in here. That’s really good. Mhm. So fresh. And it’s huge pieces. Yeah. Very generous because they knew we were coming from Hawaii so they wanted to make sure that these are pyized pieces. They are. I was going to say I’m I approve. M. Try some rice. We’re in the rice. So, it’s like great rice like we had in Igata. There’s a slight sweetness to it. It’s so hard to eat rice. I know. There’s a little bit of umami in it, too. Yeah. Yeah. Um, so I’m told that people come over from the mainland to to to just rice rice. That makes sense. Oh. Oh my god. Okay, I’m lifting it up to the light now. I can see it. So apparently they have top quality pimmens here on S Island. Top quality everything island. Oh wow. So sweet. Mochi. Like mochi and candy. So this is the cod. Yeah. This is also cod. Yeah. Oh, look at that. Little slight like a tare sauce on it. The texture of the fish, too. It’s very meaty but moist. So, what you got there, Melissa? Oyster gratan. There’s um cheese melted on it and it’s baked in the shell. That was super soft. M. Wow. The cheese. That’s amazing. It’s like a little mini meal in itself, isn’t it? Sign me up for three more of these. Oyster, caramelized onions, a little bit of that curry. Just a little fantastic combination. How about tempura? Okay. And Yoro Kund we’re eating right now is apparently a local favorite. The owner seems like a character. Yeah, he does. He’s adorable. And tempura sauce that they gave us, too. Lots of ginger. It’s right here. So crunchy. Kind of just want to drink it. Sign me up with five more of these. Three of the other ones. Five more of these. Wow. This tempura is so impressive. It’s like the kind I mean, of course, you get this only in Japan. Only in Japan. In Hawaii, you couldn’t get temper like this. We’re wrapping up an amazing lunch here at Continuing Our Adventures for the Isak No Jin 2025 Sashima. This is Yorok with the owner here, everybody. Happy happy. More to come, folks. Take care and aloha. Nestled in the snow-kissed heart of Nigata, Asahi Sake Brewery has been perfecting the art of sake since 1830, long before Japan had bullet trains or koke bars. Here, where winter’s chill is crisp and pure, Asahi transforms icy mountain runoff and premium local rice into liquid poetry. This isn’t just brewing, it’s balance, beauty, and bottled boldness. The crown jewel, the Kubota line is legendary among sake lovers. A series that showcases Nigata’s signature style. Light, clean, and refreshingly dry. This flagship spirit is crafted with specialty Nigata Gohyakumangoku rice, polished to a mirror shine, and fermented with Niata’s famously soft water. Kubota Manganju glides across the palette like a first snowfall, smooth, subtle, and sublime while also having a slight robust tartness and crisp finish. So, Asahi Shuzel over here started sake making in 1830. Okay. So, they put rice and then kji and then water and then smashing and then mixing. So, they do not use this conventional tools anymore. So they steam the rice and then scoop it and then move into the container and then carry and then made saki. So and it depends on the speed of the runner how fast they run the temperature will be different. Nowaday they use machine. So the basic procedure of sake producing is the same compared to the past. Instead of handmade they using machine. The difference between nowadays and in old days is in old days they making sake singing. They didn’t have timer watch or cell phone. They sang and then uh they just know how long they did. Okay. instead of using their devices. So using song to get the timing what to do all together. So singing song is very important for their work in old days. So if you’re a bad singer you cannot sing. You will get half of the salary. Okay. So he’s been working here for 21 years. But the very first year he had to learn how to sing. [Music] Okay. They’re going to sing about three minutes. If the rice is still hot, the master will say, “Okay, uh, three more songs.” So, it’s all up to the condition. Okay? So, nowadays, they don’t have to sing. They didn’t sing for fun. It’s not karaoke, but they want to preserve this culture. So, they got studying group to preserve the culture of making sake. The most popular sake over here is Kubota. Yes. So, Kubota uh which you know started in 1985 and originally named after the name of this place Kubota and then when it comes to Kubota they use special ki calledaku mangoku and because of the rice and by using this koji kubota tastes very smooth and then tasty. Okay. So um please take one saki cup and then this is senju. Okay this is in the fresh one without adding water. So a little bit more alcohol inside than regular one sold at the store. We’re going to check later on. So this is special one you can only taste over here. Not in Hawaii, not in shop. only over here today. The same type of fresh sake mangju m with more alcohol. Once again, not sold in the shop. Of course, not sold in Hawaii. You can taste only over here today. All right. Don’t be shy. Okay. So, bottoms up. It’s all ours. Mind you, over here will probably sweeter. More alcohol. This has more alcohol. Okay. Oh, you have you want more alcohol. Marshall wants more alcohol. Come by. Rounding out our unforgettable time in Nigata, our Dohuga TV non-stop travel affordable luxury tour adventurers, we’re about to dive head first into a centuries old Japanese tradition. One wrapped in refinement, rhythm, and a little bit of revalry. In Nigata’s portside past, where lanterns once glowed along the Furomachi district, a special kind of entertainer emerged, the Giji, this regional name for Nigata’s own geisha. Gajji represents not just a title, but a testament to artistry. Nigata’s GI reflects approachability, authenticity, and heart. Their smiles come easy, their laughter flows freely, and their hospitality pours as generously as the sake they serve. They are skilled conversationalists, playful host, and charming game masters. Something we’ll experience firsthand later in this segment. And where better to encounter this living art form than at Ikishime, an elegant nigata institution serving some of the finest feasts since the year 1872. Here at Ichishime, tradition takes center stage as taste, time, and talent intertwined in an evening that was as warm as it was unforgettable. This is a very special place we’re in right now. It’s called Chishime. Uh it’s been around since 1872. So, there’s a long history with this place. Uh I think you’re going to very much so enjoy the incredible food. Come by. This is Ichime. Very special place. It’s been around since uh 1872, which makes about 153 years old. Amazing that you can find these things in Japan all the time. I’ll be honest, this is my first time seeing it. I got I got the reports and the reports were good and I think we’re we’re in for a very special treat tonight. Some great entertainment coming up as well. Yes, I’m sure everyone’s going to love that. And for those that saw our 2018 Sakino Jin Festival, you recognize some of the faces that show up on camera as well. This has been a fantastic return to Sakino Jin. Then this was my first experience and I have to tell you 4,500 people just after the first half an hour the volume gets louder, the speech gets a little bit more slurred but the organization it was just perfection. They they had it so well organized. Asahu, the Kubota people, I kept the best for last. Um, you know, about 15 minutes before we needed to leave, five different sake in a row. Five different ones. You just have to do a quick tasting and Oh my gosh, it was the best sake tasting flight ever. And that’s pure confidence when you take that out at the very end and they make you do five in a row. Exactly. And for those that may not be familiar with Asahi shoes on the name, you’re you’re very familiar with what they what their output is, which is of course kubota, which everybody loves kubota. Yeah. What are we eating? What are we eating? What are we eating? Well, I immediately recognize, of course, this beautiful ikura and salmon. Mhm. Look at the colors. Again, we’re right next to nihongai pansi. That is tasty. That white stuff is um some uh shioji. The stuff that they put in the koji that they put into sake. Yes. Everything kind of circles back to sake on this tour. It does. More delicious. And most of all our our tour members keep circling back to sake. A miso soaked egg yolk. Oh my god. Good stuff. Good stuff. It’s cheeselike. Yep. Oh, so good. just changes the whole flavor profile. Trust me, we weren’t filming. I’d inhale this whole thing. I love that sweet and tangy treatment of the taco. That octopus is delicious. Yeah. M. This octopus is so good. What is this? Yeah, it’s got some wakame in it. Oh, it has a clam in it. I saw that. My eyes immediately targeted that. Beautiful. Good. This soup feels like a warm hug. Mhm. My god. It was time for the main event. Our 808 group would go headto-head with our wonderful hosts in a game of drumming rhythm, spinning, and Jono. The winner lords over the loser, who then has to take a shot of sake while the audience cheers on. I think this is the first game ever where the loser is kind of the winner, as Nigata sake is so good. And speaking of spinning, that proved to be the biggest challenge as most of us have been enjoying tasty beverages here all night. [Music] First up was Gerald, who at this point maybe had too much of that great nigatasake, so the drumming tempo was slowed down just a bit. After a brief recap of the rules and explanation of this enigmatic challenge, Gerald tried his best. [Applause] Next up was 2018 regional and reigning champ self-professed Sake Somoleier and actor of stage and screen Dennis. Another Sakinojian veteran, Maui’s own Lynn, rose to the challenge and took on our 2018 master of ceremonies and celebrity model Aoan who is featured in just about any and all Nigata promotional posters, prints, calendars, and throughout media in general. After a quick battle, Lynn was victorious. [Applause] [Applause] Next to step up to the challenge was Colleen. [Music] Seen here staring down the opposing kimono wearing warrior the entire time. Colleen was all business and quickly dispatched her opponent. [Applause] [Music] My duel with Awesan was a quick decisive victory for her. History repeated itself here in Nigata as I was defeated in 2018 and just lost again. But like I said before, losing has never felt this good. Come by non-stop travels. Elfe Gi rose to the challenge as well and within a few strokes bested Aan. While some in our 808 audience accused him of using John Kempo’s slow hand technique, Oan was gracious in her loss, rarely ever defeated, she happily indulged in the puckering pore of sake. [Applause] [Music] [Applause] [Music]
Episode 4 of the Doko Ga TV and Non-Stop Travel Sake No Jin Tour takes us deep into Niigata, Japan’s ultimate sake haven! 🍶 We start at Kitchen Yorokonde, a beloved local spot serving up sashimi, seafood, and homestyle Niigata favorites. Then it’s off to Yoshinogawa Shuzo, the region’s oldest brewery dating back to 1548, followed by Asahi Shuzo, home of the world-famous Kubota sake. The day ends in true Niigata fashion with a lavish kaiseki dinner and a lively Geigi performance, where music, games, and laughter fill the room for a perfect toast to tradition, taste, and togetherness!
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