Saké-making is a living thing.
If you compare it to human beings it would be like raising a child.
You have to nurture it properly,
and once it matures into a fine adult, it's called saké.
TEDORIGAWA BREWERY
ISHIKAWA PREFECTURE, SHIROYAMA CITY
KAKE KOUJI KOUJI
Hey.
- Bring the steam up a bit. - Right now, it's at 500.
- Bring it up to 600. - Yes, sir.
Hey.
Bring it down.
Okay.
Thanks.
Hey.
Bring it in.
TEDORIGAWA BREWERY
Let's eat.
Thank you for this meal.
Do we need this?
I don't think so.
By letting your intuition lead the way...
And by checking everything with your hands,
you can make saké the traditional way.
KOJI MOLD
By making Koji by hand, you can personally check everything with your eyes.
I think bigger breweries struggle to sell their saké
because they rely on machines to automate everything.
FOLD IT THREE TIMES THIS SIDE
The autumn after I graduated from high school...
I began to work in saké, making this the 53rd year I have been crafting saké.
In the beginning, I had no intention of becoming a Toji.
But when I made my first bottle of saké...
...I was very moved.
TEDORIGAWA
The title 'Toji' comes with heavy responsibility.
It's crucial to have a lot of experience.
It's also important that you know how to utilize your workers...
...as this will ultimately decide how good your saké will be.
Yachan, we need more water.
- This is a good temperature here. - Okay, I see.
Keep an eye on this one, it might be too low.
There's no use for nervousness when it comes to saké-making.
Seriously.
Of course, there will be times when your nerves get rattled...
...but what's most important is gaining experience...
...and strengthening your intuition.
This will allow you to make good saké without a doubt.
I was literally born and raised in this brewery.
As a kid, the brewery was my personal playground
and all the workers were my friends.
Because of that, the brewery will always be where I feel most at peace.
The brewery to me is a family treasure.
Our long lineage of saké-making...
...which has been passed down from generation to generation...
It is a one-of-a-kind treasure that can only be found here.
Okay.
The next generation will not be able to survive...
...unless we continue to make great saké.
This is a critical time with many younger workers replacing older ones.
I often wonder what would be the best way to develop these young workers.
This is one of the biggest concerns I have.
At one point, it became difficult to recruit workers...
...so I asked my son Hideki if he could come out to help us,
even if it was just for a short period.
When your father is the brew master...
...I imagine it might be a bit difficult to interact with the other workers.
I think we've come to an age where it's difficult
to have everything worked by the people.
There is always the option of making all the saké by machines but...
...because our brewery emphasizes human intuition it's important that...
...we create a comfortable and secure environment
for our younger workers.
Yes, it is very challenging to keep everyone together.
Yachan, as you become a leader,
it's important that you begin developing a plan.
As long as I'm able, my plan's to foster a supporting cast to help you in the future.
- Yes. - I want to train you with Tatsushi.
That's what I plan to do.
Our Toji started to make saké for us
just as my son Yachan was entering 6th grade.
As a child, watching our Toji make saké
left such a deep impression on my son
that he decided saké-making was what he wanted to do.
So I was completely wrong to assume that he was following in my footsteps...
...since his decision has always been because of our Toji.
Let's break!
Let's take a break.
Let's toast to a hard day's work!
Cheers!
How's he doing?
His record is 1 win, 5 losses.
It looks like he's been up against a lot of strong opponents lately.
Last season, he was doing well, no?
Here comes the champion.
It's his year.
Even if all of us tried to attack him, we'd still lose.
- That's how strong these wrestlers are. - They're like tanks.
I'm serious. If one of them hit you, your neck would break.
Imagine what would happen if he slapped you.
It'd hurt.
They really aren't human.
Terrifying.
Which tournament is this?
Really?
Seriously?
Let's eat.
You have such a nice voice, Yachan, why don't you sing for us?
I can't. I'm a horrible singer.
Shiyake, you get so excited after a few drinks
that I can actually see your squinty little eyes open for once.
That's a good one.
It's good to enjoy a nice drink of saké
as long as you can still work hard afterwards.
Isn't that right, Yachan!?
It's also about how many drinks we can sneak in
when you're not looking.
Demura!
Let's sing!
Come on! You two can sing together!
Demura-san! This can be your world debut!
It's your big chance!
You never know where this chance can lead you!
Not today.
Sorry, sorry.
Yachan has a good representation of a Japanese body.
To produce saké, we have to be up by 4:30 A.M.
and continue to work even after dinner.
This means we have to stay at the brewery full-time and live a communal lifestyle.
We all have to eat, sleep, and live together.
Because we are forced to be with one another every day
a lot of stress can build up.
Being separated from your real family for 6 months
and having to live with just your co-workers...
...might be the harshest aspects of saké-making.
YAMAMOTO RESIDENCE
Ready?
Yuto, tell Grandma to bring the shrimp.
Grandma, shrimp!
You want the small ones or the big ones?
- The small ones. - Okay.
What are these blue pebbles, Grandma?
Those are the little baby shrimp.
No way.
What's the point of lying to you?
Do all the babies look like that?
Of course, they all look like this in the beginning.
Oh, it's true. I see more babies here, too.
Hideki, you want beer or saké?
-Beer. - Beer, eh?
Wow, that really looks like wine.
No, it's just grape soda.
All I'm saying is that the color looks like wine.
How is the bitterness level?
Not much?
It's really sweet.
If you drink too much of that you're gonna end up wetting the bed tonight.
We should toast.
- Cheers, Yuto. - Cheers!
We're eating really fancy tonight.
Let's eat.
Get the tea cup.
Where I grew up, villagers commonly tended the rice fields in the spring.
And then work at a brewery in the winter. This was our yearly work cycle.
Hold on, not yet. The steam is burning me!
Pull it back! What's wrong with you!?
Shinchan, Toji-san is worried about you.
He thought you were sick 'cause you weren't talking much today.
Sorry.
Shinchan, what type of girl are you into?
You like big girls!?
You like pale girls?
You'll lose feeling in your hands if you don't wear gloves doing this.
Yeah, it's harsh.
That's the end of it.
To me, Shubo is like the child of saké.
Like a real child, it will eventually grow up
and go to high school and college...
...and when it finally graduates, this young 'adult' will move to bigger tanks...
...to face the harsh realities of the real world and become stronger.
- Bring some more ice. - Yes, sir!
Bring it over quickly!
Come over here!
Hey!
Take this! We have to do this once more.
Come on.
Again.
Shall we cover it?
This should do it.
TEDORIGAWA BREWERY
This is about 14˚C.
How is it going?
These are made with our Kanazawa yeast.
- Are we pasteurizing today? - Yes.
Tastes slightly stronger than last year's.
Any other thoughts?
I feel this one would make a good saké.
Last year, I think we over-nurtured the process.
The taste was a little too clean.
I guess this feels about right.
In 2020, our brewery will be 151 years old.
At that time, I have decided to hand over the reign as brewery president to Yachan.
Before that time comes, I would like him to figure things out for himself...
...and seriously think about this responsibility.
To shoulder and preserve
the family company's 140-year-old tradition...
...carries a heavy pressure and means that I cannot fail.
Because saké-making is such a small industry,
it's no easy task to promote it on a global scale.
It's also not something that anyone can do.
So I really appreciate that I have the opportunity to take on this challenge.
Even though I don't have any free time of my own...
...I have a strong desire to be recognized by my industry peers.
TOKYO
Hello.
- It's so nice to see you. - It's been so long.
This is our 'Yamahai'.
Pardon the intrusion. We apologize for being late.
This is our seasonal 'Junmai Daiginjo' and our 'Yamahai' saké.
We can serve them in wine glasses, if you like.
- This is your Junmai Daiginjo? - Yes, it is.
Both of your saké are good,
but this one has a better price point than the seasonal saké.
This is very well-balanced.
Honestly, I thought it was going to be stiffer.
Last year's batch was softer.
This batch is very clean and has your brewery's distinctive taste.
I believe saké is making a comeback to become a popular drink again.
So to lure in new customers,
we are offering more saké that is easier to drink.
I think many people these days prefer the fresher-tasting saké
over the bolder, riper taste.
That's mainly because the generation of drinkers is also changing.
As a brewer, I thought that making fresher and easier to drink saké...
...was the right direction to head towards but...
...as I talk to many elder drinkers,
they complain that saké used to be much better back in the day.
They all wish it can go back to how it was.
To please the masses, many breweries gear their saké toward women and the young.
In return, many older drinkers complain
that today's saké tastes weak and indistinct.
I understand we can't just favor one side or the other but...
...I feel it's part of our duty as brewers to make saké that each side can enjoy.
But as I make my rounds talking to different people...
...I begin to question saké's true identity.
We need to inform people that saké is best in its purest form.
Saké is our national liquor after all.
It's a part of our history and culture,
and should be cherished.
To be honest, nobody cares about the rice polishing percentage or how it was made.
It simply needs to be delicious. That's all that matters in the end.
Why are you picking on me?
Can I tell them?
I've got lots of reasons.
Like what?
Some things I can't say here.
It may cause psychological damage.
Yachan! Don't forget this.
One day when you take over...
...you'll need to know how to motivate and get everybody to follow your lead.
As the boss, you can't just tell people what to do and expect them to follow you.
That will never work.
A pushover won't work either.
He won't be able to lead.
You have to know when to be strict and when to be compassionate.
And then become the best in Ishikawa.
Welcome.
What about this?
Look, look. What about this, Yachan?
Really, Yoichi-san?! You're already looking at porn!?
Oh, what about this one?
Man, we look so suspicious...
- Yachan! - What's up?
What do you think about this?
'Men are turned on the most when having doggy-style sex.'
- That makes sense. - Is that really true?
What type of girls do you like, Yachan?
You're really trying to pry. What about you?
- My type is... - Someone like our cooking lady?
No, more like that cashier girl.
- What? - The cashier girl!
What's your favorite costume fetish?
That's a tough choice.
But I think a Santa costume on a girl would really get me going.
Me too!
Alright, let's wrap it up.
- Whoa, this is really hot! - Yeah, it's pretty hot.
I can't believe you can sit in this! I need to add some cold water.
- No! Don't do it. - I'm gonna get cooked in here.
- No need to make a fuss! - I can't relax if you are making waves!
If you don't stir it, the water won't cool down!
What?
What's your best technique to squirt water?
You got to do it like this.
The trick is not to bring your hand too high.
Like this? This works too.
Get in here. There is just enough space for you.
There you go.
This is what you need!
Now, the water is the perfect temperature.
Let's get started.
Good morning.
Excuse me.
Does it hurt your back?
I'll just pretend.
Come on.
Man, my back hurts.
- Here you go. - Thanks!
There you go, Shiyake-chan.
Thank you, always.
- Here you go, Yoichi. - Thank you very much!
- Thank you for your hard work. - Thank you, Chi-chan.
Thank you for your hard work.
Is it candy?
Toji-san and I have known each other since kindergarten.
When we were kids, we used go up to the hills to catch little birds.
I will be 68 this year.
Since my wife died...
...there is no one here when I go back home.
As the end of summer approaches,
I can't wait to return to the brewery to be with everyone.
TEDORIGAWA BREWERY
HARMONY BREWS GOOD SAKE by Yamamoto Toji
Hey, let's eat everybody!
Eating mochi will help us get our strength back!
- Whoa, there is a big one in there! - That one's for our big guy, Yoichi.
It's better if we wait about five more minutes before we drink this.
The aroma will build up in this part.
Oh, I see. This narrow opening holds the aroma?
If this were saké, it would rank pretty high.
This actually tastes a bit like our Junmai Karakuchi saké.
Why do you stir the wine around while you drink it? Is it for the aroma?
If you feel the taste is a little stiff, you can stir it around to let the air in.
And eventually, the stiffness will soften.
I see. So you're mixing in air.
- Here you go. - Thank you.
Stir it around a little bit and let everyone have a taste.
If we let it breathe a little it will taste better.
It's also a little too chilled.
How is it, Ugaki-san? Which is easier to drink, wine or saké?
What the hell!? It tastes like rotten grapes.
I mean, it's all opinion. That's what it comes down to.
Working with my father can sometimes be difficult.
It bothers me that I get compared to the other workers.
The father I know at work and the one I know at home are very different.
Growing up, my father was never around during the winter.
I felt sad at times.
As a child, I really couldn't understand why he was never around.
What are you making today, Grandma?
When your husband is a brewery worker...
...he has an obligation to uphold for those 6 months.
So even if I wanted to, I couldn't ask him to come back home.
It was especially hard for the kids.
But we had no choice. We had to make it work.
Where'd your rice go?
Since my husband has known Yachan
from the brewery all his life...
To be honest, I think he feels
more comfortable with Yachan than with his own kids.
At least that's what it seems like to me.
Oh, God, what are they up to now?
- Yuto lost again and is crying. - Yuto, did you lose?
He lost really bad.
Come on.
Don't cry. It's okay.
Stop that. Don't be mean.
Did you lose to your cousin?
Here, drink some water.
- Be strong. - Laugh it off.
It's okay.
Hey, don't cry.
Come on. Get it together.
You're a big brother now.
I'm told that my son Yuto cries when I'm away working.
He's sad that there is no one around to play with him anymore.
- When are you coming back? - The 4th.
The 4th?
Bye!
Thank you.
Bye!
To be honest, I wish I could work closer to home.
But there are no jobs here, so I have no choice but to go back to the brewery.
"THE GOD OF SAKE"
Hey!
I think something got in here.
Ten left.
GOD OF SAKE Miwa Myoujin
The taste is still a little bitter.
Yeah, but it's on the sweeter side...
So it balances the bitterness well.
May I please have a taste too?
- What!? - Just a little taste.
Chi, you should have a drink too.
C'mon, drink it all.
- Thank you. - Finish it.
- I can't, I'll get too drunk. - Can't waste good saké.
I don't need to stitch it together, right?
Yeah, it's fine.
Today, we finished the harsh 'Daiginjo' batch!
Thank you guys for your hard work!
Let's toast with saké!
Cheers!
To a hard day's work!
This is a real barbecue!
It's good.
- Bring this over to them. - Pay attention!
When you see that the glasses are empty, fill us up!
You have to drink up all that's left in your glass first!
Whoa! That's too much!
Now it's your turn!
Man, tomorrow is going to be rough...
Let's go with fifty!
Come on! Who's singing!?
Yoichi! Yoichi!
Why me!?
No, no, I can't.
Stand up! You're next!
No, no! I can't sing!
I can't sing without Yachan.
Go! You should be in the middle.
Come on! Everybody has to sing!
You all get behind.
Here we go!
Other brew masters would never allow this.
If they found out their workers were behaving like this
they would be seriously angry!
You may think I'm crazy...
But it's important that we have a little fun tonight,
and then tomorrow, we'll go back and work hard.
That is the most important thing.
We also need to have fun so we can remind Yachan
how things should be when he becomes the boss.
He works so hard to promote our saké around the world.
This is why I can't do this without him.
We also have to look out for our elders, like Chi-chan.
Of course, we look out for him! He's the mini Godfather around here!
So we have no choice but to take care of him!
Yoichi! You're the biggest one here, so you better work hard too.
Yoichi was such a strong and reliable
figure of the brewery.
His death was so sudden...
We all can't believe...
...he's gone.
Yoichi was...
Um...
We are all still in shock.
But with saké making...
Once it starts, you can't...
Um...
With saké-making, you have to keep working every day,
so once it starts, you can't just suddenly stop.
We couldn't even go to his funeral...
Everybody...
...has not forgotten about him but...
...we all try not to think about it.
Because it's just too painful.
Even now, we all still...
...miss Yoichi's warm presence.
To lose someone who has become a part of your family...
...is extremely difficult.
TEDORIGAWA BREWERY
We are making saké from October then finish at the end of April.
That's almost seven months.
During that time, we have a day off just two days a month.
No Christmas, no New Year party.
It's quite tough.
Good for hangovers.
With saké-making, your life is devoted to it for half the year...
...and it can be hard at times.
Cheers.
But you can forget those struggles for a moment...
...when people say that the saké we have created together is great.
Since everyone back home doesn't get too see what I do...
...I make sure to tell them all the good things
people are saying about our saké...
...in hopes of inspiring everyone to make something great next season.
Even though Yoichi is gone,
I know he is always nearby looking over us.
So I want to work hard just like he always did.
I'm finished.
You are getting so big.
The next time I see you, you will probably be walking.
They will be walking by next April, right?
I don't know.
Don't cry.
Alright, we should start heading out.
Bye-bye.
It's hard, I know.
I'm gonna go now.
- Just be careful of fire. - Okay.
- You got everything? - Yeah.
When you make saké, you can't let things get you down.
No matter what happens, you have to stay strong.
There is no other way with saké-making.
Now that October is here, we have to get back to work.
I want to strive to make something that we all can be proud of.
When people enjoy our saké and say it's delicious, I truly feel grateful.
TEDORIGAWA BREWERY
- Good morning. - Welcome back!
We look forward to another year working together.
We will also.