Sake Revolution
190 episodes - English - Latest episode: 9 days ago -America's First Sake Podcast. Power to the Sake People! Join your hosts sake otaku John Puma and sake samurai Timothy Sullivan as they explore the world of Japanese Sake. This podcast will help you know where to get started with sake. Every week, we'll teach you something new about sake in a fun and easy to understand segment, we call the "Sake Education Corner". It wouldn't be a sake podcast with out some sake tasting! We'll profile and taste some of our favorite sakes. Check out the show notes if you'd like to get the sakes for yourself and taste along with us. We want to make sake accessible, fun and easy to understand. We hope you'll join us! Kanpai
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Episodes
Branded: Kamoshibito Kuheiji
September 07, 2021 03:00 - 32 minutes - 22.1 MBEpisode 72. This week John and Timothy explore the Kamoshibito Kuehiji brand. It's a very old brewery, founded in 1647 and located just outside Nagoya City in Aichi Prefecture. Under the guidance of the current brewery president Mr. Kuheiji Kuno, the Kuehiji brand takes strong inspiration from the French wine world's notion of a "Domaine". The brewery, wanting more oversight of its raw materials, purchased land in Hyogo Prefecture to grow their own in-house yamadanishiki rice. And the i...
Aging Gracefully: Discovering Koshu
August 30, 2021 22:00 - 35 minutes - 24.2 MBEpisode 71. You may have heard that most sake is best consumed young and fresh. But what happens when you come across a sake that is older? What's the deal with sakes that are aged 3 years, 5 years or even over a decade? This week, we're exploring what happens when sake is allowed to age gracefully and become what is known as "koshu". This type of aged or matured sake is also known as Jukuseishu, and it is only a small percentage of the total sake market. It does tend to be more expensive ...
Pressing Series: Shizuku
August 23, 2021 05:00 - 31 minutes - 21.7 MBEpisode 70. This week finds us at the end of our short series on pressing the sake mash. But what would you call a pressing method that doesn't actually press? Enter the drip! "Shizuku" sake, also known as drip or trickle sake is the topic of this week's episode. The method used to produce shizuku sake is known as "fukurotsuri" (bag hanging) and is the ultimate hands-off, low intervention way of extracting sake from the fermentation mash. The sake mash bags (known as fukuro) are filled a...
Pressing Series: Yabuta
August 15, 2021 19:00 - 29 minutes - 20.6 MBEpisode 69. Onward in our series all about "shibori" or sake pressing. This week's episode focuses in on the Assaku-ki (compression machine), known more informally as the "yabuta" sake press. As Xerox is to photo copies and Kleenex is to facial tissue, so is the Yabuta to the automatic sake press. It's a sake press brand name that has become synonymous with the process itself. The yabuta is often compared to an accordion in appearance and uses a series of frames stacked one next to anoth...
Pressing Series: Fune
August 09, 2021 02:00 - 34 minutes - 23.9 MBEpisode 68. Another week, another sake miniseries! This time around, John and Timothy look at the sake production step known as "shibori" or squeezing the mash in a little more detail. At the end of fermentation, this step separates the freshly born sake from the left-over rice solids. There are a few different methods to make this happen, and this week, we look at the classic "fune" method. One of the most traditional ways to press sake, the fune is a large and long rectangular box into...
Branded: Senkin Classic from Domain Senkin
August 01, 2021 16:00 - 36 minutes - 24.9 MBEpisode 67. Diving deep into another sake brand profile, this week Timothy and John look at Domaine Senkin, also known as Senkin Shuzo. This is a 200 year old boutique brewery located in Tochigi Prefecture, and was brought back from the brink of closing its doors forever with an idea to make more wine-like sakes with a pronounced acidity and sweetness - think German riesling. Two brothers, the 11th generation brewery President Kazuki Usui and his younger brother, and the brewery's toji, M...
U.S. Sake Brewer Series: Proper Sake Co.
July 25, 2021 22:00 - 35 minutes - 24.3 MBEpisode 66. This week, John and Timothy continue their series of interviews with U.S. Sake Brewers, scoring a fun and interesting sit down chat with Byron Stithem, the owner and toji at Proper Sake Co. out of Nashville, Tennessee. Byron has been producing excellent sake down south since 2017 and has a soft spot for yamahai style sakes, given their depth of flavor, acidity and ability to pair well with non-Japanese cuisine. With a true pioneer spirit, Proper Sake Co. is blazing a trail and ...
Branded: KID from Heiwa Shuzo
July 18, 2021 04:00 - 36 minutes - 24.8 MBEpisode 65. This week's episode involves absolutely no kidding around. For our first brand deep dive, we look at the interesting and innovative Heiwa Shuzo in Wakayama Prefecture. Heiwa means "peace" and this brewery name was adopted in 1952 as a nod to the hopes of peace and prosperity in the post war period. In 2008, the "Kid" brand was released and as a brand, it speaks to the movement of young and up-and-coming brewers making a new style of sake in a new way. The president of Heiwa Shuz...
Kuramoto Series: Yuho with Miho Fujita
July 11, 2021 16:00 - 26 minutes - 18.1 MBEpisode 64. This week John and Timothy had the great privilege to talk with Miho Fujita, the president of Mioya Shuzo, the makers of Yuho sake. Fujita-san did not take the usual path to running a sake brewery, which is most often handed down in a family from generation to generation. Coming from a corporate background, she found herself with the chance to step in and help the brewery with marketing and sales. Eventually she became the president as well as a dedicated, hands-on brewer hersel...
Sake Spotlight: Hokkaido
July 04, 2021 16:00 - 31 minutes - 21.4 MBEpisode 63. Today brings another "Sake Spotlight" adventure, focusing in on the sake from a specific prefecture. John and Timothy turn their focus up north - way up north - to Hokkaido, Japan's second largest and northern most island. Famous for its open plains, abundant dairy and frigid winters, Hokkaido is home to just 13 sake breweries. The largest of these breweries is Otokoyama Shuzo. Otokoyama means "Man's Mountain" and both sakes tasted today are brewed by this well known sake brew...
Wild Rice: Dewasansan
June 27, 2021 21:00 - 30 minutes - 20.9 MBEpisode 62. Exploring another "wild rice", this week John and Timothy look at the superstar sakamai of Yamagata Prefecture - Dewasansan. Registered in 1997 and named after the three sacred "dewa" mountains, sakes made with this rice definitely give a nod to the regions famous fruit flavors. To explore Dewasansan more deeply, we taste the Phoenix Junmai Daiginjo from Tatenokawa - a sake produced in collaboration with the french rock band Phoenix and using 100% dewasansan sake rice. It's a s...
Back Underground: Returning to Sake Bar Decibel
June 20, 2021 04:00 - 30 minutes - 20.8 MBEpisode 61. This week John and Timothy go on location again. As more and more businesses are reopening and expanding their hours, we wanted to get out there again and encourage anyone, who can safely, to support their local sake shops and restaurants. For our part, we've gone back underground by returning to the famous NYC Sake Bar Decibel, a dark and funky basement sake bar that can't be missed. We are tasting two fantastic sakes from their menu: Shichiken Junmai Ginjo - a dream of a bala...
Interview with Akiko Katayama - Host of Japan Eats
June 12, 2021 16:00 - 33 minutes - 23.3 MBEpisode 60. This week, John and Timothy welcome the talented writer, culinary expert and podcast host Akiko Katayama to the show. Akiko is a fixture of the Japanese food and beverage scene and is the well known host of the Japan Eats podcast on the Heritage Radio network. On her show, she explores all things Japanese food and beverage and often introduces sake to her legions of listeners. She is a fan of sake herself and recommended we try a fun one today - Kenbishi Kuromatsu Honjozo - u...
Shubo Series: Monks and Bodaimoto with Jamie Graves
June 06, 2021 02:00 - 36 minutes - 24.8 MBEpisode 59. On the final episode of our Shubo miniseries, we explore "Bodaimoto". Our guide for today's episode is Skurnik Wine's Japan Portfolio manager Jamie Graves. Jamie has visited the Shorakuji temple, the home of Bodaimoto and he also imports one of the quintessential sakes of this genre, the Takacho "Regal Hawk" Junmai Muroka Genshu Bodaimoto. The name of the game is again lactic acid. Getting the right acidity levels helps the sake yeast to flourish. As Jamie explains, this sak...
Shubo Series: Talking Yamahai
May 29, 2021 23:00 - 32 minutes - 22.3 MBEpisode 58. Onward with our exploration of all things "shubo" in the third entry in our sake yeast starter mini-series. This week John and Timothy explore the "yamahai" method of starting sake. In a language fond of contractions, the Japanese word "yama-hai" has to be one of the most sake friendly linguistic shortcuts you'll find. Short for "<u>yama</u>orshi" (pole ramming/mashing) and "<u>hai</u>shi" (to stop/cease), Yama-hai indicates that this shubo method ceases the pole ramming/mash...
Shubo Series: Kimoto - Sake's O.G. Starter
May 21, 2021 20:00 - 36 minutes - 24.8 MBEpisode 57. Our Shubo series continues! Shubo of course is the "fermentation starter" step of sake production. Whichever the method, we use lactic acid to give the shubo a jump start and allow the sake yeast to live its best life. This week, we look at the Kimoto method. Kimoto is the O.G. method that has been the default for centuries. By definition, it involves the mashing of rice, rice koji and water together in a low tub, into a paste using long poles in a step known as "yamaoroshi."...
Shubo Series: Starting with Sokujo
May 15, 2021 16:00 - 32 minutes - 22.1 MBEpisode 56. Over the next few weeks, we're going to do a short series on a sake production step called "Shubo" (酒母). Shu=Sake and Bo=Mother. So consider this step the mother of the sake, and it gets translated in many ways... seed mash, yeast starter, fermentation starter. However you slice it, the shubo step in sake production is where yeast get introduced and where fermentation begins. One of the keys to all shubo methods is lactic acid. It is required to kill off all of the bad bacteria...
Kuramoto Series: Nanbu Bijin with Kosuke Kuji
May 07, 2021 03:00 - 23 minutes - 16.5 MBEpisode 55. Few sake personalities shine as bright as Mr. Kosuke Kuji, the 5th generation President of the Nanbu Bijin Sake Brewery. Known as "Mr. Sunshine" of the sake industry, Kuji-san has been a tireless booster of the sake while promoting his Nanbu Bijin brand literally around the world. We were honored for Mr. Kuji to take time to talk to us. After a bit of introduction to his brewery, we finally learn the answer to a question that has long puzzled sake fans far and wide! Why is "Nan...
Wild Rice: Yamadanishiki
April 29, 2021 16:00 - 30 minutes - 21.2 MBEpisode 54. Continuing our series focusing on the "wild rice" of the sake world, we move next to sake rice royalty. There is one strain of premium sake rice that is grown in more volume and used in more premium sakes that any other: Yamadanishiki. Originating out of Hyogo Prefecture as a cross breed of Yamadaho and Kantan Wataribune, the resulting rice that came to be known as Yamadanishiki was born to be king. This rice reigns supreme for a reason - it is large in grain size, has a high...
Interview with Hanna Kirshner: Author of Water, Wood and Wild Things
April 19, 2021 02:00 - 39 minutes - 27.1 MBEpisode 53. When we first heard about Hannah Kirshner’s new book “Water, Wood and Wild Things,” we knew we had to get her on the show. Not only does the book outline Hannah’s amazing adventure living the in rural town of Yamanaka in Ishikawa Prefecture, Japan, but during her stay there, she interns at Engawa, a destination premium sake bar and then also works a season at Matsuura Shuzo, the local sake brewery. Hannah writes with great insight and sensitivity about her entry into the world of...
Sake Spotlight: Fukushima
April 10, 2021 19:00 - 32 minutes - 22.1 MBSeason 1. Episode 52. Of Japan's 47 Prefectures, the third largest is Fukushima. This region is a sake powerhouse with a number of famous sake breweries and more than their share of gold medals in all kinds of sake competitions. Today John and Timothy look into a couple of Fukushima sakes and dive a bit deeper into the unexpected flavors of this region. Look for deep, developed flavors on the palate and a sophisticated thread of umami throughout. Timothy also tells the tale of a ramen ga...
U.S. Sake Brewer Series: Kato Sake Works
April 03, 2021 18:00 - 33 minutes - 22.8 MBSeason 1. Episode 51. This week we meet up with another U.S. sake brewer - Shinobu Kato. Shinobu was born in Tokyo, Japan and came to the States for school and stayed on for work. After discovering a passion for sake brewing, he left corporate America to make a go at working full-time in fermentation and opened up Kato Sake Works in March 2020. Just as Shinobu was getting his Bushwick, Brooklyn micro-brewery off the ground, cue the pandemic. Despite the challenges of 2020, Shinobu hung i...
Sake Revolution Episode 50 - Two Guys, 50 Kanpais and a Look Behind the Scenes
March 28, 2021 03:00 - 39 minutes - 27.3 MBSeason 1. Episode 50. Well it's been 50 episodes since Sake Revolution launched in 2020. The year turned out very differently than we expected... as did our little sake podcast. This week John and Timothy flip the script on its head and start the episode with a "kanpai". John starts by asking Timothy what the heck is a Sake Samurai anyway? Has anyone else ever had a crazier first day in Japan? Let's all promise to "Spread the word about Japanese sake around the world with pride and passio...
Sake Revolution Episode 50 - Two Guys, 50 Kanpais and a Look Behind the Scenes
March 28, 2021 03:00 - 39 minutes - 27.3 MBSeason 1. Episode 50. Well it's been 50 episodes since Sake Revolution launched in 2020. The year turned out very differently than we expected... as did our little sake podcast. This week John and Timothy flip the script on its head and start the episode with a "kanpai". John starts by asking Timothy what the heck is a Sake Samurai anyway? Has anyone else ever had a crazier first day in Japan? Let's all promise to "Spread the word about Japanese sake around the world with pride and passio...
Kuramoto Series: Niwano Uguisu with Testuo Yamaguchi
March 21, 2021 15:00 - 22 minutes - 15.7 MBSeason 1. Episode 49. While we've done a fair number of interviews on Sake Revolution, today marks the start of something special as we challenge ourself to reach out in a new direction. To start off, it's important to know that the word "kuramoto" means "Japanese Sake Brewery President." We're beginning our first in a series of sit down talks with Kuramoto in Japan. Our first guest is Mr. Testuo Yamaguchi. He is the 11th generation president of Yamaguchi Shuzojo in Fukuoka Prefecture, and...
Undiluted Fun: Exploring Genshu Sakes
March 12, 2021 00:00 - 35 minutes - 24.3 MBSeason 1. Episode 48. Genshu is known commonly as the heavy hitter in the world of sake. Sometimes called "cask strength" or "high alcohol sake", what we are really talking about here is sake that is undiluted with water. Usually, this gives us a sake clocking in at around 18-20% alcohol. Most sake is brewed to this level and then water is added at the time of bottling to bring the alcohol level down to about 15%. When this addition of water is skipped, then we get "genshu". One mi...
Sake Spolight: Kochi
March 05, 2021 23:00 - 35 minutes - 24.7 MBSeason 1. Episode 47. Today we focus on another "Sake Spotlight" - this time we travel to the smallest of Japan's main islands - Shikoku - as we visit Kochi prefecture. Kochi is an interesting place for sake. While it doesn't have a huge amount of sake breweries - just 18 at last count - it does have an oversized amount of local sake culture. The breweries are known to favor collaboration and this boosts the overall reputation of Kochi sake quite a bit. In addition to that, Kochi is know...
Wild Rice: Omachi and Chill
February 25, 2021 21:00 - 30 minutes - 21.3 MBSeason 1. Episode 46. Today we start a new series focusing on what could be considered the real star of the show: sake rice! Let’s call it “Wild Rice”, because, why not. One of the wildest of the wild sake rices is the elder statesman, the real OG, the been-there-done-that sake rice: Of course we are talking about OMACHI. Omachi is often called the “grandfather” of sake rice because it is not a hybrid of other rices, but an original rice strain discovered in the 1850s. Its known as being a l...
U.S. Sake Brewer Series: North American Sake Brewery
February 20, 2021 18:00 - 30 minutes - 21 MBSeason 1. Episode 45. Another in our series of U.S. Sake Brewer interviews takes us to Virginia to talk to Andrew Centofante, Toji and Master Brewer of North American Sake Brewery. Andrew told us about his discovery of premium sake in Japan and then, following his home brewing instincts, he soon found himself propagating koji in his attic and fermenting sake mash low and slow in the basement. By 2018, Andrew was out of the basement and had opened his own brewery - the North American Sake Bre...
Bougie brews: Sipping on Some Spendy Sake
February 12, 2021 17:00 - 31 minutes - 21.6 MBSeason 1. Episode 44. Last week was an exploration of bargain brews, so this week it only seems natural to dip our toes into the world of "bougie brews" - and by that we mean sakes that cost over $80 per bottle. Now this is an area that is reserved usually for special occasion or holiday sake. But for us this week, we are discussing the virtues of paying more for that premium sake experience. We think it goes without saying that sakes of all prices can be absolutely delicious, but when ...
Bougie brews: Sipping on Some Spendy Sake
February 12, 2021 17:00 - 31 minutes - 21.6 MBSeason 1. Episode 44. Last week was an exploration of bargain brews, so this week it only seems natural to dip our toes into the world of "bougie brews" - and by that we mean sakes that cost over $80 per bottle. Now this is an area that is reserved usually for special occasion or holiday sake. But for us this week, we are discussing the virtues of paying more for that premium sake experience. We think it goes without saying that sakes of all prices can be absolutely delicious, but when ...
Bargain Brews: Sake on the Cheap
February 05, 2021 20:00 - 28 minutes - 19.6 MBSeason 1. Episode 43. When buying sake, price is always a consideration, and compared to wine, imported premium sake usually comes at, well, a premium price. What makes a sake expensive? The first factor is often the "seimaibuai" or rice milling rate. The smaller the rice is milled, the more expensive the sake will be. Transportation costs also add to the cost of sake. But are there affordable sakes out there? Can you find a good sake and a rock bottom price? This week John and Tim explo...
Interview with Monica Samuels - Sake Samurai and Industry Innovator
January 29, 2021 04:00 - 35 minutes - 24.2 MBSeason 1. Episode 42. Sake Industry insider Monica Samuels had us at “Cheez-its.” When discussing the latest trends in sake and food pairing, Monica blew our minds suggesting we look into sake and junk food. Believe us, we will. Genius! Getting her start at Sushi Samba in it’s Sex-and-the-City heyday and quickly rising to manage a list of over 100 sakes at a time when most New Yorkers had never even heard of a sake cocktail. Monica tells us about her growing interest in sake that was encoura...
Futsushu: The Extraordinary World of Regular Sake
January 23, 2021 03:00 - 30 minutes - 21.3 MBSeason 1. Episode 41. The word “futsu” in Japanese means regular or ordinary. In the sake industry, Futsushu is the word we use to refer to NON-premium sake. That is regular, ordinary or what some might call “table” sake. However, Futsushu is not one size fits all. What makes ordinary sake ordinary? Often it comes down to the rules and regulations for how premium sake is defined in Japan. With the exception of distilled alcohol, no additives are allowed in premium sake. Rules for so-called r...
Sake Spotlight: Iwate
January 16, 2021 22:00 - 28 minutes - 19.6 MBSeason 1. Episode 40. Today we focus on another "Sake Spotlight" - this time it is the far north prefecture of Iwate. This is a rural and and sparsely populated part of the country with a total of approximately 20 sake breweries total. Lots of snow and agriculture, too. Despite it's remote location, sakes from Iwate have made their way around the world and Tim and John will taste two stellar examples of Iwate sake in this spotlight. We explore two well known Iwate brands - Nanbu Bijin and...
Our Revolution Resolutions for 2021
January 08, 2021 17:00 - 26 minutes - 18.2 MBSeason 1. Episode 39. New Year's resolutions come in all shapes and sizes, but we here on the podcast are looking at our Revolution Resolutions - namely, our sake goals for 2021! The New year is one of the most important holidays in Japan. The Japanese flock to their local shinto shrine to pray for a healthy and auspicious new year. One tradition that is a bit less common is the drinking of Otoso sake. This is a medicinal sake infused with herbs and spices (cinnamon, ginger, pepper etc)...
Sake Revolution 2020 Recap
January 01, 2021 19:00 - 5 minutes - 3.92 MBA quick look back on Sake Revolution 2020 and a few hints about whats coming up for 2021. Happy New Year from Sake Revolution! Support the Show.
Married to Sake: My Life with a Nihonshu Nerd - Part 2
December 26, 2020 19:00 - 30 minutes - 20.8 MBSeason 1. Episode 38. As a follow up to Episode 22, where we met John's wife Myshell, and explored a bit what its like to be married to a sake nerd, this week the tables are turned! Let's meet Scott, Tim's better half! When you're not really a drinker, how much sake know-how do you really absorb over 15 years of tagging along to tastings, sake events and pairing dinners? ...a lot more than you'd think! Listen in as Scott tells us his favorite style of sake to pair with Sushi and he also ...
Not All Heroes Wear Capes: Interviewing Sakeman Red
December 18, 2020 19:00 - 30 minutes - 21.3 MBSeason 1. Episode 37. You’ve got the Avengers, and your Justice League Heroes but did you know we’ve got some sake superheroes too? This week John and Tim interview Sakeman Red a.k.a Nick Matsumoto. Nick is part of team Sakeman, who describe themselves as “A team of athletic, sake superheroes who import their own brands and educate the masses!” Nick first connected with the Sakeman group through his love of judo. The first thing you’ll notice about the Sakeman group is their use of iconic an...
Listener Request: How to Taste Sake
December 10, 2020 20:00 - 33 minutes - 22.9 MBSeason 1. Episode 36. Shoe leather? Starfruit? Pheasant Skin? Have you ever heard a - let's say - "advanced" sake aroma or taste description that left you feeling a little bit lost? What if you feel like you're not picking up on the nuance or subtlety in sake? That is exactly the question one of our listeners asked us by email. In this episode, John and Tim break down the process of tasting sake - Tasting with intention to study the main points of a sake. That would be the appearance ...
A Sake By Any Other Name...
December 03, 2020 20:00 - 30 minutes - 20.8 MBSeason 1. Episode 35. "What's in a name? That which we call a rose by any other name would smell as sweet." When Shakespeare's Juliet is coming to terms with the fact that she is crushing hard on Romeo - her family's sworn enemy - she muses on the meaning and importance of names. Is what's true for roses also true for sake? This week John and Timothy dive into the word of "re-branded" or so called "white labeled" sake. That is, sake that is purchased from a brewery and sold under a diffe...
U.S. Sake Brewer Series: Den Sake Brewery
November 28, 2020 20:00 - 25 minutes - 17.5 MBSeason 1. Episode 34. Continuing our series of interviews with U.S. sake brewers, this week we sit down with Yoshihiro Sako, owner and brewer at Den Sake Brewery in Oakland, California. Yoshi comes from the hospitality side of the sake industry and brings a true love of sake over to the world of U.S. sake production. Hailing from Kanagawa Prefecture in Japan, Yoshi is the ultimate ambassador of sake - melding his knowledge of Japanese culture and language with his years living in the U.S....
Ultimate Sake Underground: On Location at Decibel
November 20, 2020 02:00 - 31 minutes - 21.6 MBSeason 1. Episode 33. Do you know your way to New York's most legit and old school sake bar? Walk east on 9th street until you see the "On Air" sign just before second ave. Descend the stairs and behind the door you'll find Decibel, the ultimate underground sake bar. If you find yourself in a dark and graffiti-covered basement, you're in the right place. Opened in 1993 by East Village restaurant pioneer Bon Yagi, Decibel has welcomed the spectrum of NYC nightlife in search of sake for ove...
Interview with Brian Ashcraft, Author of The Japanese Sake Bible
November 12, 2020 20:00 - 30 minutes - 21.2 MBSeason 1. Episode 32. This week, Timothy and John connect with a special guest for an interview and tasting. Brian Ashcraft is a well known writer focusing on the subjects of video games and Japanese culture. His most recent publication is The Japanese Sake Bible: Everything You Need to Know About Great Sake (With Tasting Notes and Scores for Over 100 Top Brands). It's a marvelous book that takes you deep into the world of sake without being too technical or boring. Every chapter has ind...
A Very, Very Tokubetsu Episode of Sake Revolution
November 07, 2020 06:00 - 25 minutes - 17.3 MBSeason 1. Episode 31. This episode can be summed up in a word: "Tokubetsu"... now that just means Special. If you want to short and sweet version you are done! But looking a little deeper, there are a few reasons why a brewery might label a sake their "tokubetsu" or special sake. In almost all cases, Tokubetsu is applied to either Junmai or Honjozo sakes. These two Classifications allow for upgrades to a "special" classification for a few (sometimes vague) set of circumstances. To qual...
A Very, Very Tokubestu Episode of Sake Revolution
November 07, 2020 06:00 - 25 minutes - 17.3 MBSeason 1. Episode 31. This episode can be summed up in a word: "Tokubestu"... now that just means Special. If you want to short and sweet version you are done! But looking a little deeper, there are a few reasons why a brewery might label a sake their "tokubetsu" or special sake. In almost all cases, Tokubestu is applied to either Junmai or Honjozo sakes. These two Classifications allow for upgrades to a "special" classification for a few (sometimes vague) set of circumstances. To qual...
Zombie Rice and Demon Slayers: A Sake Trick Or Treat?
October 29, 2020 23:00 - 29 minutes - 20.1 MBSeason 1. Episode 30. OK, Halloween is around the corner and sake is usually not that scary at all. But what if someone else picked a sake for you – and then you had to taste it blind!? Now we are getting into fearful territory. Well, to celebrate the notion of trick or treat, that is exactly what Tim and John are up to this week. They bought each other a mystery sake that was delivered and served to them completely hidden. John and Tim will taste their respective sakes and try to discover –...
Zombie Rice and Demon Slayers: A Sake Trick? Or Treat?
October 29, 2020 23:00 - 29 minutes - 20.1 MBSeason 1. Episode 30. OK, Halloween is around the corner and sake is usually not that scary at all. But what if someone else picked a sake for you – and then you had to taste it blind!? Now we are getting into fearful territory. Well, to celebrate the notion of trick or treat, that is exactly what Tim and John are up to this week. They bought each other a mystery sake that was delivered and served to them completely hidden. John and Tim will taste their respective sakes and try to discover –...
The Saga of Saga Kuras
October 22, 2020 16:00 - 30 minutes - 20.9 MBSeason 1. Episode 29. Sometimes cabin fever gets you down and you just want to get away... and we mean away-away. That got us thinking, how far west could we go from NYC and still explore a major sake region. Past Tokyo, Kyoto, Kobe - That landed us on the far, far west of Kyushu Island in Saga Prefecture. This out of the way gem of a sake region is home to several outstanding breweries and also an "Appellation of Origin" control system which endeavors to define what "sake from Saga" rea...
U.S. Sake Brewer Series: Brooklyn Kura
October 15, 2020 13:00 - 31 minutes - 21.4 MBSeason 1. Episode 28. This is the first in a new series of interviews with U.S. sake brewers. There are few things more fun for a sake fan, than to sit down and drink a delicious sake with the people who actually brewed it. For our first brewer interview, we don't stray too far from home. We had a great time talking to our friends Brian Polen and Brandon Doughan of New York's Brooklyn Kura. We hear a bit about how Brooklyn Kura came to be and some of the advantages and disadvantages of bre...