How Master Brewer James Jin Brought Premium Sake Back to California

How Master Brewer James Jin Brought Premium Sake Back to California - Handmade

Рет қаралды 618,261

2 жыл бұрын

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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For more episodes of 'Handmade,' click here: trib.al/7ytU5Ww
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Пікірлер: 460

@GregBeckNYC 2 жыл бұрын

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.

@afterfall8133 2 жыл бұрын

This folks never do hard labour work , hell even 5 Stars restaurant own by Gordon Ramsay the chef will always sweat.

@vonnsswedan2935 2 жыл бұрын

Its not a good product when the maker is not sweating

@arvismorvis7254 2 жыл бұрын

Welcome to the generation of the Snowflakes, be careful blowing some air into their faces may just kill them 😂

@firstnamesurname2210 2 жыл бұрын

Seriously lol this man picks up pounds of rice, getting them around and you expect him not to sweat?

@eric29armstrong 2 жыл бұрын

Adds flavour

@JohnDoe-dw7or 2 жыл бұрын

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

@2chanjae 2 жыл бұрын

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

@unquietgrave4444 2 жыл бұрын

Don't forget the light from the video shooting too. Those things will have you soaked to the soaks in the dead of winter.

@KhanMann66 2 жыл бұрын

Better not tell people how beer is made.

@Melicoy 2 жыл бұрын

Japanese wear cloth on head !!!!

@JohnDoe-dw7or 2 жыл бұрын

@@Melicoy 英語下手だな

@Lord.Kiltridge 2 жыл бұрын

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.

@MTMF.london 2 жыл бұрын

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.

@tridenttalisman8096 2 жыл бұрын

@@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.

@YourSenpaiZoro 2 жыл бұрын

Me too bro.🙌🙌

@significantlystrangeboi9929 8 ай бұрын

Amazing, isn't it?

@glidershower 7 ай бұрын

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.

@greywolf0167 2 жыл бұрын

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

@thugitz1990 2 жыл бұрын

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

@Jaomaui 2 жыл бұрын

I mean how do u know. Maybe off camera he is just crapping in the sake.

@thugitz1990 2 жыл бұрын

@@Jaomaui seems probable

@RealECM 2 жыл бұрын

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

@ngatatu6591 2 жыл бұрын

Your comment makes me sweat all over my keyboard like a chubby mafioso in a sauna!

@thugitz1990 2 жыл бұрын

@@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.

@zechen6879 2 жыл бұрын

One minute in and ma man already drenched, that’s how fire the sake gon be 🔥 🔥 🔥

@brittlecharm Жыл бұрын

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.

@servbotz 2 жыл бұрын

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!

@iii1429 2 жыл бұрын

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!!

@servbotz 2 жыл бұрын

@@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!

@rezalustig6773 2 жыл бұрын

I like saké as is, so this stuff must be phenomenal. Unfortunately, it doesn’t look like the brewery ships it out of state :(

@gatsuful 2 жыл бұрын

@@rezalustig6773 Not yet ;) we just need to be patient :)

@riffraff9070 2 жыл бұрын

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.

@emagee7864 2 жыл бұрын

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.

@wolfingitdown2047 2 жыл бұрын

Another inspiring business owner putting their heart and soul into their product. Thank you for these series!

@matthewbrook7683 Ай бұрын

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.

@nacs 2 жыл бұрын

Great documentary, love the guy's passion.

@Jaeger04 2 жыл бұрын

Super interesting, I had no idea they were making Sake like this in CA. Thank you eater for the brilliant video!

@bansky3237 2 жыл бұрын

U did not even see the full video yet tho

@GregBeckNYC 2 жыл бұрын

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

@LukasDubeda 2 жыл бұрын

The sweat is a sign of a well done work. I appretiate it very much.

@phenom1790 2 жыл бұрын

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.

@BLegit196 2 жыл бұрын

It's very inspiring to see such young people who are masters at their craft on your channel.

@GodzHarleyGirlStudio Жыл бұрын

You should be proud, young man. You’re doing your family a great honor. Well done!

@BD-lq4id 2 жыл бұрын

This guy is awesome. So much dedication to and love for his craft.

@Jim1alaska Жыл бұрын

I've been home brewing saki for 8 or 10 years now. I settled on Calrose rice early on. Quite enjoyed this video!

@jesusmejia1334 2 жыл бұрын

This is a master at his craft. Kudos to him for taking every measure to meet satisfaction at his curiosity

@leemichaeljenkins7060 3 ай бұрын

Beautiful to see somebody that is passionate about what he is into !

@trivium1458 2 жыл бұрын

I love his passion. Very cool to see the process. I have a new appreciation for sake.

@vocaloidfans4ever 2 жыл бұрын

I absolutely LOVE his passion!

@nicholaidraai1111 2 жыл бұрын

Sake is amazing. Oh screw the sweat. Seriously. These people know what they doing. Yummy yummy Sake!!!!

@jumpjasper5276 2 жыл бұрын

As a brewer, I totally get his passion. Good job. Shout out from the Palouse, NW territory

@craigmiesterable 2 жыл бұрын

His hardwork and dedication is what makes him achieve a great product. Amazing job (:

@bankerdave888 2 жыл бұрын

"Humbleness" is a good virtue!

@realitynuggets6204 2 жыл бұрын

This dude is super smart AND hard working. Best of luck to you, James!

@michaelsmdk 2 жыл бұрын

praise the sun my dude! Solaris sands his blessing to you and your sake business!

@bgnkrnt 2 жыл бұрын

love to see a craftman doing his work like this video

@CarlosRodriguez-dd4sb 2 жыл бұрын

Good for him. Working hard, pursuing his passion. I’ll buy some of his sake.

@jorad4887 2 жыл бұрын

Hard work and dedication makes great products.

@3Helium3 2 жыл бұрын

Thank you for sharing your culture with your hard work.

@defnotmee5085 2 жыл бұрын

Really great overview with nice depth of detail. Gave me, a sake home brewer a few ideas! Respect!

@chuckjones7218 2 жыл бұрын

What an amazing individual effort

@MessyTimes Жыл бұрын

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.

@2_fitnesss523 2 жыл бұрын

Respect the hard work!

@staesti 2 жыл бұрын

Looks awesome. Keep it up!

@bensons999 2 жыл бұрын

What a lovely guy.

@carlosjauregui825 2 жыл бұрын

Great education video. I give this man his respect!

@vaelderion 2 жыл бұрын

3:41 I love how natural Netflix sfx and the beginning of the music mixed together

@rustytrombone2357 2 жыл бұрын

Proud of you, keep up the good work.

@MudPig6110 2 жыл бұрын

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.

@AkkayaOzgun 2 жыл бұрын

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.

@ericnightmare2695 2 жыл бұрын

😵😅😅😅😅😅😅😅😅😅

@funwithcars3154 2 жыл бұрын

Now you’ve got me thinking that I should look at giving this a go here in Australia 🤔

@kixxtheanubis4818 2 жыл бұрын

That would be nice 👍

@diegoa137 2 жыл бұрын

Do it

@ICDeadPeeps 2 жыл бұрын

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?

@The_momur 2 жыл бұрын

Why not? Sounds like a great idea. I’d love to see Australian sake on the shelves.

@Max-lf4br 2 жыл бұрын

do it please

@danielhobson5795 2 жыл бұрын

love this series

@johnnyy072 2 жыл бұрын

Amazing story, and the guy is inspirational

@viviennebb9401 2 жыл бұрын

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.

@tobymartin3143 2 жыл бұрын

9p9pp9pp

@SashaWork339 2 жыл бұрын

@@ccriztoff he aint got no downs syndrome

@pochching9298 2 жыл бұрын

The sweats gives it that distinct flavor!!

@AsianFoodNerd 2 жыл бұрын

That’s a look of someone finding his passion! 👍

@AnthonyRamosHiFiWiFi 2 жыл бұрын

I really enjoyed this.

@octanerebuilds4942 2 жыл бұрын

Amazing work

@gabe9120 7 ай бұрын

Theres only so much one man can do while brewing alone, and youve done it all!

@silentloud 2 жыл бұрын

that was amazing!

@italy5153 2 жыл бұрын

Great job! 👍

@jasperhesterjr1134 Жыл бұрын

Good information to know!!

@HowToCuisine 2 жыл бұрын

Looks so delicious 🤗😍

@LipovBog Жыл бұрын

Lovely!

@RussellStClair-cy1vu 2 жыл бұрын

Love it ! " It's my job to learn !"

@MathWhiz_ 2 жыл бұрын

this process looks like the combination between a mad scientist and a chef

@LordGodfrey 2 жыл бұрын

I live only like an hour and half away. Should pick some up!

@lucasfrancobarroso8181 2 жыл бұрын

Ok, you got me. Now I really want to drink this sake

@user-gd8gl8jp8l 3 ай бұрын

Great job

@P1Gman 2 жыл бұрын

My dude has hard work shining on his face, lol. Well done, dude!

@Melo.maniak 2 жыл бұрын

Great video man.

@wagnerramirezlicoreroartes7435 2 жыл бұрын

great job

@nicolaswalton2037 2 жыл бұрын

great video!!!!!!! love that man !!

@mkllove 2 жыл бұрын

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 ?

@johnjones3332 2 жыл бұрын

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.

@hazimreitz 2 жыл бұрын

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

@junbug1love 2 жыл бұрын

Very interesting process

@Socrates21stCentury 2 жыл бұрын

Nice job !!!

@hkbabel 2 жыл бұрын

Thank you

@kennethconnors5316 2 жыл бұрын

super interesting ,,outstanding video

@Behrnah 2 жыл бұрын

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

@Spandau-Filet Жыл бұрын

Legend.

@DishBestServed 2 жыл бұрын

Passion = Great Product

@gab.lab.martins 2 жыл бұрын

I make my own shoyu & miso, and this is very recognisable, yet also very informative.

@ScottOrd 2 жыл бұрын

Very cool!

@rawdogruben 2 жыл бұрын

I’m gonna buy some now

@14kurtismiller 2 жыл бұрын

Dedicated and focused.

@MegaStamandster 2 жыл бұрын

Sweat?! What about all the wine people drink that's been mashed w bare feet?

@SSN70 2 жыл бұрын

Amazing 🍻⚡️

@Oculoustuos 2 жыл бұрын

Awesome

@matthewjay660 2 жыл бұрын

James, your exposé is bad ass! Texas is a very difficult state to which to ship alcohol. I wish that you could. 🍶 Kanpai! 🇯🇵-🇺🇸

@Tonyhouse1168 2 жыл бұрын

TABC is the WORST!!!!!!!!!!!!!

@grandpadre8811 Жыл бұрын

James, Be careful inhaling the Koji spores. Great video and product!

@ESSBrew 2 жыл бұрын

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.

@jenObu1 4 ай бұрын

Amazing..

@ShishKerBabS 2 жыл бұрын

Never been a sake person but this video made me more interested in it.

@MartyD 2 жыл бұрын

I wanna get into sake!

@Maddenfinesser00 2 жыл бұрын

You guys are worried about sweat but let the FDA allow "a safe amount" of crushed bugs from processing into your everyday food lol 😂😂

@alkaliaurange 2 жыл бұрын

Shh don't tell them about chocolate...

@Maddenfinesser00 2 жыл бұрын

@@alkaliaurange broke my heart when i found out

@maxxgrant5376 2 жыл бұрын

Right. The weed in Michigan is tested way harder than our food supply 😂😂

@Maddenfinesser00 2 жыл бұрын

@@maxxgrant5376Lmaooo im in cali bro so I feel you

@KhanMann66 2 жыл бұрын

Bugs, mice, poop all add extra flavor.😂

@ShinwayX 2 жыл бұрын

NGL, I love what happens to the timer at 2:29

@erikadowdy686 2 жыл бұрын

Goid for him Great story

@matthewshaw3747 2 жыл бұрын

Everyone’s worried about the sweat. I am worried about him breathing in spores when inoculating the rice and handling the Koji.

@Thegiftthecurse 2 жыл бұрын

I was worried about both… I’m like no mask with those spores can’t be safe

@juannaym8488 2 жыл бұрын

Those spores are probably not dangerous. You constantly breathe in some spores and most just die inside of you without doing anything

@KhanMann66 2 жыл бұрын

It’s safe. You breathe in spores everyday.

@mikaellaldjee2851 2 жыл бұрын

BRAVO

@FPV_TOMMY 2 жыл бұрын

Respect hero

@PEST1776 Жыл бұрын

Respect

@mattblom3990 Жыл бұрын

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.