Monday, March 26, 2018

[Takunomi.] Episode 11 impressions [Drinking at Home]


Episode 11
"Daishichi"
























So there's a sake brewery here in Toronto, and what was said today about warming sake is the exact opposite of what they told me. They said you heat up shitty sake because it will separate some fat and burn off some off-flavours that will be present when the sake is chilled, but you chill good sake to get the full array of flavours it has to offer.

So to make sake, much like a good wine, you need to start with a starter, where you multiply the number of yeast cells. For sake, this starter is known as the "moto." This is usually done by adding a small bit of rice, water, and koji to the fermentation vessel and then adding your yeast in. The starter helps get the yeast active and healthy for the main ferment, which involves usually 3 additions of water, rice, and koji, and depending on which of the 3 main methods for doing the starter you use, it can impart a very different flavour on the finished product.

So I was aware of 2 methods of creating the sake starter, and the kimoto method they talked about here wasn't one of them, so I looked it up. Kimoto is indeed the oldest way of doing it, in which you puree the starter. The methods I was aware of were yamahai and sokujo. Yamahai you leave the starter for about 2 weeks and let it develop on its own, stirring occasionally for the first week or so. Sokujo you start the same way as yamahai, but after the first week you add in some lactic acid and you're ready to get into starting your additions for the main ferment.

Because I didn't feel like buying lactic acid, the 2 times I've brewed sake I did the yamahai method. When I brought some to the brewery afterwards and told them it was done with the yamahai method (they usually use the sokujo method there since it's faster and more controllable), one response I got was that yamahai, and therefore also likely kimoto since they're very similar, tend to be better when heated than heated sokujo.

Some more reading on sake homebrewing and the types of starters.

Here's a recipe and full cooking and addition guide for making sake.

Unfortunately the resource I used to use for a recipe and guide, taylor-madeak.org, seems to no longer exist, but homebrewsake.com has a recipe and some very detailed breakdowns of a whole bunch of different aspects of sake brewing (I used their rice guide last time I brewed to make sure I bought better rice), and the other link I provided seems to provide a detailed enough recipe too. One thing to watch out for is sometimes when you look for a sake recipe, you'll find ones for what's known as "doburoku," which is a very sour sake made by basically just jamming all the ingredients in a jar and letting it sit for a few weeks. AFAIK, it's usually used only for cooking. Proper sake requires a degree of temperature control, which is why it was usually brewed in early winter in Japan, and it's why it can be so difficult to homebrew. The first time I made it, it ended up so cold that the fermentation stopped early because the cooler I brewed in formed ice around the bucket, which meant lower alcohol content. The second time it was probably a bit too warm (ideally it's supposed to be around 12C, mine was probably around 15-17C) but it actually came out much better and much stronger in alcohol content.





It's fitting that they're saving the most popular Japanese beer for the final episode next week: Asahi Super Dry! I believe it's not only well-known in Japan but around the world too.

Yup I've had it a few times here in Canada and I've like never heard of any of the other ones...

I've seen Asahi Draught and Asahi Black at izakayas before, but I can never find them at the LCBO.

I've had an Asahi Kuronama before and it was a wonderfully nutty dark beer. I really wish it was easier to find in liquor stores!

Like, no joke, that was the first beer I ever bought, mostly just because it was in a vending machine and I was 16. It was OK, but because of that, it does hold a special place in my heart.





Only Michiru bothered to wear kimono on New Year's Day? At least she steals the spotlight.
Her bragging to her hometown friends about memorizing all the train stations in the Yamanote Line (the circular line that covers all the major train hubs in the capital, all tourists will have gone through this line in their first time in the city) as proof that she's now a bona-fide Tokyoite was hilariously cute af. As well as her rural dialect slipping. Lol
Looks like we'll be ending the series with another Sapporo Beer product placement. Ebisu for the first episode and now Asahi Super Dry for the last.





It's almost surprising that we waited so long for a sake episode. Now that we know all the drinks mentioned, I'm disappointed in myself for knowing so few of them. I think there is only two or three for which I've had something close to it.





Haha, the way she moves her mouth here cracks me up

I almost had a mini heart attack cus I thought this was the last episode. Festival hype delivered. Glad to see all 4 together. Next week finale is gunna be a sad one.

It's been a fun ride but super frustrating because everything looks delicious but you can't buy half of the stuff where I'm from





I noticed Michiru's kimono was doing something weird with it's pattern. Like, she'd be moving around, but the pattern would stay in the same place, so it was clearly drawn on a different "layer" than the key animation. Now, I've seen a lot of shows do this, but now I finally realised why. Using the layer effect is probably a whole lot less labour-intensive than drawing the pattern directly onto her clothes, since you'd have to reanimate the position of every flower with every new frame, and account for all the different angles and folds of her clothing. I don't envy anyone who'd get tasked with that job.












Source〈https://www.reddit.com/r/anime/comments/86sl6t/spoilers_takunomi_episode_11_discussion/〉


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