00:00:00 John Daub: Greetings everybody. Welcome to a Japanese ryokan. I'm going to take you on a tour inside of a traditional Japanese inn. You're going to see my wonderful tatami room. This is Nagano, Saku-shi (Saku City). I'm here to drink sake, but I thought it would be a good opportunity to show you what it's like to be in a traditional Japanese ryokan.

00:00:25 John Daub: I'm taking you from the entrance. Usually they'll pick you up at the station—there's a complimentary bus. Let's go inside. It's an automatic door. Typically there's a lot of old things inside, including beer vending machines and clocks like this. You see a lot of history in ryokans—they're often family-run. This beautiful one is on the Nakasendo (historic post road). Meaning this hotel has history—it's been going back 400 years. The building might not be that old, but on this location there's been a ryokan.

00:01:03 John Daub: This is a place where guests can sit and have tea while waiting to check in or for their room to be ready. Staff will often sit down with you and introduce the ryokan, including the bath. There's coffee over there if you don't like tea. Inside the ryokan, check it out—there's a little pond giving the sound of dripping water. Really relaxing. They've made the inside look like you're out in a garden. I love this.

00:01:54 John Daub: Let's walk over here—I'm going to show you my room. They don't have room numbers at a lot of ryokans—instead, they have names. So my room has a name. There's another room on the left—I'm just going to do a quick walk around, then take you to my room. The restaurant's on the other side—we just had dinner. Because there are other people in this group, I decided to make this a room tour rather than dinner. It's nice, right? See that shoji (paper screen) door? That's my room.

00:02:42 John Daub: They usually write your name here, but I'm on a tour with Kurabito Stay, so they've written that. You can ask them to write a different name, but they often announce who's staying. Sometimes there's privacy concerns, but most people don't care. I like to be announced—John is here. The door gives a bit more privacy, even inside. You open it and it's a whole new world. There's a key, so if you're going to the bath, you can lock it.

00:03:56 John Daub: Are you ready to go inside? The room switch is right here—you turn the lights on. Every hotel is different. They have slippers at all ryokans. You get slippers like this that are always too small—they never fit me, but it's part of the experience. You leave your shoes outside and the slippers outside too. Welcome to a Japanese tatami room. This is a single room—you could fit two, but it's humble. You have a table for tea, eating, reading. Maybe a laptop. Mirror, alcove with a scroll and flower. Then the futon bed set up—it's a single.

00:04:56 John Daub: Over here I've raided it already—it's where you get your yukata (Japanese cotton kimono), towel, and amenities. Sometimes this is in the closet. There's a toothbrush, another size yukata—this one's small, I needed large—and bath towel, face towel I've used. Basically everything you need. Inside here is an extra futon if you get cold. If you guys like this, click like—I'm gonna do Q&A and talk about Japanese ryokans. If you've experienced one or have questions, where's the best? What's the best ryokan?

00:05:48 John Daub: I'm also talking about Saku City—I've been invited to drink sake and have a unique experience at a sake brewery. This afternoon I started by washing rice, which'll be steamed and ready for tomorrow to inoculate with koji (mold) and start the process. Then we'll move it upstairs—not sure what else tomorrow, but I'll film it all at the brewery. But first, sharing the tatami room experience. This is the yukata—actually, this is something for winter, like a jacket and overcoat if you're cold. In summer you won't have it—it's from September to May. Optional.

00:07:13 John Daub: I love staying in Japanese ryokans—it's the number one thing people ask: what should I do in Japan? The top thing is stay in a ryokan. Essential because tatami rooms and futons aren't typical in Tokyo or Osaka—very hard to find in cities. You go to the countryside for this. I feel like I'm in the soul of Japan, the culture. Family-run for generations—you feel their love and passion. This is Saku Hotel, right on the Nakasendo that people walked hundreds of years ago. Makes it special. This is a smaller room—as a single, you don't need bigger. Prices $100–$200 per person a night, depending on the deal.

00:09:02 John Daub: They charge per person because two meals are included, service per person—not like a normal hotel. You don't stay just to sleep—it's for relaxing, eating, services. Always per person. Average 14,000 yen—low as 10,000 for cheap, up to 60,000 ($600) for luxury. Median $140–$150. Pay more for bigger room or amenities. If flying to Japan for a week, spend for this experience—nothing else gives this feeling. Japanese culture is forefront in a ryokan.

00:11:07 John Daub: What else in the room? Next, trying Japanese sake from Saku. Might go to a Japanese restaurant—I might've been drinking before. Typically the light looks like this—Japanese style. Pull once to dim, again for moon light, off, then full on. I keep it at second—not too bright. Futon is awesome. One thing I cannot stand: the pillow. Traditional Japanese pillows stink—like soba chaff (buckwheat husks) inside. Not soft, like a sack—heavy. I want fluffy, but it's part of the experience.

00:13:10 John Daub: Always bring coffee to a ryokan—they don't usually have it. This place is special, but typically hot water for tea. Nothing wrong with tea, but I want coffee with breakfast. Here's green tea—put loose tea in and make unlimited. But green tea doesn't do it for me. They put a flashlight here for emergencies. Other pillows are the same sack type. Extra futons for a second person—they set it up while you're at dinner. Futon not set up at check-in—you go to dinner, they set it, you come back—whoa. I once timelapsed it with GoPro—cool service.

00:15:21 John Daub: In morning they might knock and store futon if staying multiple nights—recommend two nights. They kick you out at 10–11am; stay to relax without checking out. Different meal too. This place has onsen (hot spring bath)—really nice. Soak three-four times—Kanae Daub likes that, says her skin's so soft.

00:16:12 John Daub: We're closing the door. All right, now raiding sake from dinner—I think I'm allowed. If you want me to raid the sake at the restaurant, thumbs up—let's see 350 likes, I'll try seven sakes. We're 90 likes away—what do you think of this rock garden? Pretty unique—real trees in the center, snipped, not plastic. Glass roof for light. Bigger rooms for families, smaller for one-two, bigger doors for four. What I showed was single or okay for double. Let's raid the sake—75 likes short, click like.

00:20:03 John Daub: Good evening. They said the yukata suits me. On this table are seven different sakes from Saku area of Nagano—exciting. Names written here to introduce properly. Gonna try all and describe tastes—fun, don't know what'll happen after. Love sake labels—colorful souvenirs. Thousands of sakes. Start here—questions in comments, I'll answer. Want you to stay in a ryokan—come to Nagano, Saku-shi, this is good. Unique to Japan.

00:21:42 John Daub: This is Chikuma Nishiki—big new bottle from Saku-shi. If you like sake, love Saku—Nagano area's booze towns. Poured a lot—sake's clear. Nice pour—not downing it. Kanpai. Really good—give it time, aftertaste 5–10 seconds. Alcohol dissipates. Not sweet, dry with bite—I like character. Not boring like easy-drinkers. Good for beginners, then want kick. I like them all—this is second go.

00:25:01 John Daub: Next: Kanchiku from Totsuka Brewery—pretty label, sometimes judge by it. 15% alcohol. Clear, nice pour—sit up like a strong man or woman. Nihonshu (Japan's drink)—special. Dissipates fast—clear aftertaste. First hit slightly sweet, spicy bite, then gone. Slight soy sauce flavor—liked the sweetness. Karakuchi (dry).

00:28:11 John Daub: Big fan of junmai daiginjo (pure rice premium sake, rice polished to 50%). Brewers refined over centuries. Never take more than needed—motainai (waste not). From Saku City, 14% alcohol. Kanpai—more alcohol taste, bitey, sticks longer. Not as pure—good but number three so far.

00:30:52 John Daub: Rice Yamara Nishiki still in pod—shell off for white rice, then polish for daiginjo core—smoother, purer. But impurities give character—cheaper, more interesting variety. Number four: Hatsu Uguisu from Kiuchi Jozo Brewery. Glass recommended—pick what you like, I pick big. 15%, rice to 55%, Nagano rice. Kanpai—light sweetness like frost, spicy aftertaste sticks. Special to try seven.

00:36:35 John Daub: This is Maruto from Kurosawa Brewery in Saku—love logo, "maru" (circle) with "to". 100% Nagano rice, 15%. Clear, pure. Kanpai—fruitiness, spicy fruit, natural sweetness, smooth melt. Lots of character—more sweet than last.

00:40:46 John Daub: Kataribe from Osawa Brewery—local Nagano, 15%, 720ml normal size. Big ones 1.8L—drink within month refrigerated, like beer not wine—brewed. Two weeks once opened. Big bottles ~8,000 yen ($70–80) junmai daiginjo, small half price—bigger economical if drink fast. Kanpai—favorite, sophisticated fruitiness like subdued pineapple, bites then releases.

00:47:10 John Daub: Last: Misono Take from Takeshige Brewery—15%, Japan rice (maybe Nagano), 2019, best warm as atsukan (hot sake). Not big fan—goes straight to bloodstream, explodes brain. Drinking age 20. Still kinda warm—absorbs quick. If 500 likes, Hiroshima atsukan story. Kanpai—subdued sweet soy smell. Slowly warmed to retain alcohol—deadly.

00:52:51 John Daub: Got 500—story time. First atsukan 1999, after 14–15 months Japan. Lived Okazaki near Nagoya (Tokugawa Ieyasu birthplace, next to castle). Moved Hiroshima three months for bonus, teach kids. Teachers (women, big drinkers) took me izakaya (pub). Drank three atsukan fast—thought I had tolerance.

00:57:00 John Daub: Went restroom, left without returning—walked home whistling like old Japanese guy. No mobiles then. Stopped Sega World, stickers with Yamanba (tanned ganguro girls). Walked Hondori past Genbaku Dome (Atomic Bomb Dome)—sad, no tourists. Bought Snickers. Woke with melted Snickers on chest, chocolate hand—walked two miles home, passed out. Answering machine: 20 worried messages from teachers, owed 3,000 yen (paid back). Atsukan messed me up—don't challenge it.

01:03:00 John Daub: No matter how tough, atsukan knocks you down—leave restaurant, melt Snickers on chest. Nasty story—only proof is this. Try to leave places better. These sakes all good. This is dinner spot—10 people, cleaned quick. Breakfast here tomorrow.

01:04:33 Staff: [Japanese: Thank you for the meal. You made it hot. You drank a lot. Are you a drunkard?]

01:04:47 John Daub: No, I'm fine—not drunk. Good night. Taking you back to room—not strolling streets, cold outside. Need street wear. Ryokans have room names, not numbers—this is Seisan Sui. Water sound—special family-run for generations.

01:06:12 John Daub: Come into room for Q&A. Here on Kurabito Stay invite—kurabitostay.com. Bed inviting—sleeping here tonight. Kanae Daub wishes she could be here, but working. They left snack—teaser wafer with cream, sell boxes at shop. Smart—try one, buy more. Good.

01:09:06 John Daub: Q&A: Miss live streams—me too. Brisbane? Love Australia—2003 Darwin-Cairns-Sydney-Auckland etc., around-world ticket $3k. Can foreigners buy land? Friends have, maybe via spouse—do homework, bound by Japan laws. Saku Hotel bucket list—cool. Real estate: Notoya Ginza Onsen booked 3 months ahead by phone—popular, call direct.

01:17:00 John Daub: Third sake dry, pungent bite, no sweet. Breakfast: natto, rice, fish, tamagoyaki—healthy. Uber: Only Black, 30% more than taxis. Book ryokans vary—check sites, call; saved booking Shirogane Onsen vs direct. Popular like Notoya: 6 months advance phone. JAL free domestic tickets late Feb apps—tourism down, good chance.

01:23:51 John Daub: Good night—tomorrow recording sake making (no signal), lunch/shrine/Shinkansen livestreams. Sakudaira Station unique. Questions comments/Discord. Yasuminasai (good night).