Sake On Air: Recent Episodes
Sake On Air
A bi-weekly podcast exploring the stories of sake. Brought to you by experts on the front lines of the industry in Japan.
Sebastien and Chris had a lovely time talking to Norihiro Fujii of Fujji Shuzo, makers of Ryusei. Their conversation was wide ranging: covering the history of the brewery, the change to all kimoto brewing, and the ongoing move to all wild fermentation.
We’d love to hear what you thought about the episode! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Marie, Miho, and Frank have a sit down and try three hiyaoroshi sake with various pairings in this laid back episode of Sake on Air. We hope that as you give it a listen you pour yourself a glass and taste along with us.
The sakes we had are all available at the info center:
Joku Junmai from Hachinohe Shurui in Aomori
Mongai Fushutsu Junmai Ginjio from Nishibori Shuzo in Tochigi
Takaji Yamahai Junmai from Juhachi Zakari in Okayama
A reminder that you can find out about sake events going on throughout October in Japan here: https://kampai-sake.jp/en/index.html
We’d love to hear what you thought about the episode! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Frank Walter and Chris Hughes spent the first day of the biggest event of the sake calendar, JAPAN SAKE & SHOCHU FAIR 2025, talking to old and new friends about the world of sake and shochu. It was held in Osaka for the first time on June 14th and 15th of 2025.
Oliver Chan, founder of Sake Moto HK and recent author; Keith Norum, of Masumi Sake; Chris’s former student, who is involved in the Taiwan Sake & Shochu Research Association; and Mika Eoka, who has been pioneering sake imports and education in India.
A reminder that you can find out about sake events going on throughout October in Japan here: https://kampai-sake.jp/en/index.html
We’d love to hear what you thought about the episode! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
The biggest event of the sake calendar, JAPAN SAKE & SHOCHU FAIR 2025 was held in Osaka for the first time on June 14th and 15th of this year! Chris Hughes became our roving reporter on the fair floor and interviewed a variety of characters sipping a variety of beverages.
He spoke to Tomomi Duquette, founder of Niigata Sake Lovers; representatives from the Zenkoku Chori Shokuhin Kogyo Kyodo Kumiai; Takeshi Itani, founder of Sake Experience; and Shun Kosaka, bartender at Quarter Room. Join us next week for part 2!
We’d love to hear what you thought about the episode! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Join Miho Ota, Chris Hughes, and Chris Pellegrini as they catch up about what they have been doing recently.
Tune in to hear how Big Chris has started a new sake tasting experience, all about Little Chris’s business development, and Miho’s exciting sake travel plans.
You can sign up for the JSS sake and shochu tasting here: https://www.airbnb.com/experiences/6022742!
We’d love to hear what you thought about the episode! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We are back! Sake on Air’s long summer hiatus is over and you can expect lots of new episodes in the coming weeks and months. Starting off is an interview of Xavier Thuizat, sommelier extraordinaire, about his new sake project with Daishichi Sake Brewery, how to pair sake, the emotional experience of drinking sake and many other interesting topics.
Frank Walter interviewed Xavier after an event explaining the creation of The Gate, so there is a bit of background noise. But the conversation is definitely worth it.
Check out the Kouta event at JSS on 9/20 here: https://jss-event17.peatix.com/view
Subscribe to our newsletter: https://sakeonair.substack.com/
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week on Sake On Air, host Cindy Bissig is joined by special guest host Julian Houseman to welcome back a familiar voice: Tom Wilson, co-founder and head brewer of Kanpai, the UK’s first sake brewery! They recorded their conversation at Julian’s sake bar, Sake House, in Umeda, Osaka.
Listeners may remember Tom from “Episode #73: Future of Sake with Les Larmes du Levant & Kanpai London”, where he joined us for a lively conversation alongside Grégoire Boeuf. Now, several years later, Tom returns to share exciting updates from the Kanpai camp.
In this episode, Tom reflects on his recent collaboration with a sake brewery in Nara, giving us a peek into the inspiration and process behind this unique Japan-U.K. brew, which will soon be available in both countries.
He also offers insight into Kanpai’s evolving philosophy and what’s been happening at their new home in London Bridge, where they continue to experiment, grow, and celebrate all things sake. And for a special treat, Tom brought along a bottle of Kanpai’s 2021 vintage “Kura” sake, which was enjoyed during the recording—and let’s just say, it didn’t disappoint.
Tune in to hear how the international sake scene continues to evolve, and what it means to brew Japanese sake with British roots.
Join us for a special English / Japanese bilingual rakugo performance: https://jss-event16.peatix.com/
Subscribe to our newsletter: https://sakeonair.substack.com/
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’re back with another episode of Sake On Air, and this week we’re trying something a little different! A casual catch-up session with our regular hosts, so you can get to know them better!
In this episode, Cindy Bissig, Frank Walter, and Miho Ota talk about their recent experiences at the Tokyo Sake Challenge, their visit to Japan’s very first sake ice cream shop, and what exciting events and episodes are on the horizon. Plus, Arline Lyons shares about her role as a judge for the IWC and her big move to Japan!
Whether you’re curious about sake’s presence in Europe, passionate about cultural exchange, or just love hearing from people doing bold things in the sake world, this one’s for you.
We’d love to hear what you thought about the episode! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’re back with another episode of Sake On Air, and this week we’re headed to Spain – where sake is making some exciting moves!
In this episode, our hosts Cindy Bissig and Sebastien Lemoine sit down with Mayuko Sasayama, sake educator, author, and the driving force behind Iberkanpai, the first sake and Japanese gastronomy fair on the Iberian Peninsula.
We talk about how Mayuko’s journey into the world of sake began, her passion for connecting Japanese food and beverage culture with new audiences in Spain, and what inspired her to create Iberkanpai. With the inaugural event just around the corner in Madrid (held on the 12th and 13th of May 2025), she shares with us what to expect and why this moment is so meaningful for the future of sake in Spain and beyond.
Whether you’re curious about sake’s presence in Europe, passionate about cultural exchange, or just love hearing from people doing bold things in the sake world, this one’s for you.
We’d love to hear what you thought about the episode! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’re back with a brand-new episode of Sake On Air and this week, we’re bringing you behind the scenes of a special event – a sake-themed photo exhibition hosted by the Japan Sake and Shochu Information Center.
For one week, starting February 12th, the Japan Sake and Shochu Information Center showcased the work of three international photographers: Anat Parnass, Anna Petek, and Cindy Bissig. Their stunning images highlighted the beauty of sake breweries and the craftsmanship behind Japan’s iconic drink.
We took this opportunity to speak with Anat and Anna, along with some of the visitors who attended the exhibition. Unfortunately, due to heavy snowfall, Cindy was unable to join the conversation, but Miho Ota sat down with the other two photographers to discuss their passion for photographing sake breweries, their sources of inspiration, and what makes the world of sake so fascinating through their lens.
Tune in to hear their stories and gain a new perspective on the artistry of sake!
We’d love to hear from you! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo.
Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Our hosts, Sebastien Lemoine and Frank Walter made their way west to the little spot in Hachioji called Sake Dozo Kitchen. (Which is why the audio sounds a bit funky at times, apologies!) Started in February 2024 by fellow sake lovers David Cheek and Miwa Wag, the second floor restaurant is a delightful place to find your own sake language.The conversation winds through Dave's and Miwa's personal sake histories and what prompted them to open up their own kind of sake restaurant in Hachioji. We also talked about sake tasting competitions, judging sake, and how to find your own way to describe the flavor of sake and how it makes you feel.How do you describe the sake you like? Let us know, we’d love to hear from you! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.com/We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’re back with a brand-new episode of Sake On Air, and this week, we’re doing things a little differently! Not an interview, not a deep dive into a trendy topic—just pure sake myth-busting.In this episode, three of our regular hosts, Arline Lyons, Rebekah Wilson-Lye, and Sebastien Lemoin come together to tackle some of the most persistent misunderstandings surrounding sake. From the belief that sake is a distilled spirit to the common (but incorrect!) practice of drowning tiny sake cups like a shot, we’re setting the record straight.Surprisingly enough, many of these myths aren’t just widespread overseas but are also common in Japan. So if you’ve ever wondered what’s fact and what’s fiction in the world of sake, this episode is for you!Did we miss a myth? Let us know, we’d love to hear from you! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack!In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.com/We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Hold your breath, Osaka—there’s a new sake bar in town!After much anticipation, Julian Houseman has taken the leap and opened Sake House in Osaka!For those unfamiliar with Julian, he is a long-time friend of the Sake On Air team - a voice behind the scenes, a sake industry journalist, and a brilliant musician among his many other talents. Now, he’s bringing his passion for sake to life with his very own venue, creating a space where sake lovers can gather, explore, and enjoy the incredible world of Japan’s iconic beverage in a small intimate setting just a stone's throw away from Umeda Station.In this week’s episode, John Gauntner and Cindy Bissig sit down with Julian to talk about Sake House. From the logistics of opening a sake bar to the passion that drives it, they dive into what it’s like to stock the fridges, line up the glasses, turn on the music, and finally open the doors to the public.Of course, if you’re visiting Osaka, we highly recommend stopping by Sake House - not only for its stellar selection of sake but also for Julian’s expert guidance in helping you find the perfect pour. Whether you're a seasoned sake enthusiast or just discovering it for the first time, Julien is there to navigate you through the experience.Join us as we celebrate this exciting new addition to Osaka’s sake scene!In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.com/If you have questions or comments share them with us at questions@sakeonair.com or head over to our Instagram, Facebook, or Substack as we would love to hear from you!We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
For the final episode of our Sake 101 mini-series we dive into the 2,000 years of history of sake. Cindy Bissig and Chris Hughes explore the evolution of sake, not just as a beverage, but as a key part of Japanese culture. This is the perfect way to wrap up the season with a look at how sake became what it is today.Sake is deeply woven into Japan’s history, and sake history is really Japanese history. It is hard to pack centuries of events into a 30 minute episode, so this episode is a distilled version of the history of sake. We'll be making deep dives into the history of sake later this year. This episode is intended to be a great starting point for sake beginners and an insightful listen for those who already know a thing or two.We hope you have enjoyed our Sake 101 series, and that you will stick around for more Sake on Air! If this is your first time tuning in, don’t forget to check out our previous episodes covering more sake basics like temperature, tasting tips, and food pairings!In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.com/If you have questions or comments share them with us at questions@sakeonair.com or head over to our Instagram, Facebook, or Substack as we would love to hear from you!We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
As our Sake 101 miniseries continues, we’re diving into one of the most debated topics in the world of sake: hot vs. cold sake! Beyond just personal preference, the temperature at which sake is served can completely transform its flavor, aroma, and overall experience. But with so much conflicting information out there, it’s easy to get confused and then there is the old myth that only bad sake is served hot—is there any truth to that?Join our hosts for this episode Cindy Bissig and Chris Hughes as they break it all down, exploring why some sakes are meant to be served warm while others are best enjoyed chilled. So whether you’re a fan of warm sake on a chilly evening or love sipping a crisp, cold glass in the summer, understanding the role of temperature can take your sake appreciation to the next level.If you have a favorite way to enjoy warm or cold sake, we’d love to hear about it and if you have questions or comments share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We are continuing our Sake 101 series with a dive into sake pairing. Cindy Bissig sits down with Chris Hughes to discuss why sake is one of the best beverages to pair with food. They examine just how versatile and exciting sake can be, and spoiler alert - Sake does not just pair wonderfully with Japanese food, it also has the power to transform dishes from all around the world.Chris explains how sake isn’t just to be paired with sushi (!) it can enhance flavors across a wide range of global dishes and can really be a game-changer at the dinner table. From umami-rich pairings to surprising combinations with Western and international foods, they uncover what makes sake such a fantastic choice at the dining table.Chris also shares his top tips and tricks for achieving the perfect food and sake pairing and he talks about some of his most memorable pairing experiences.If you have discovered an amazing sake and food pairing we’d love to hear about it! Share your favorites with us on Instagram or Facebook and join the conversation !As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
There is a lot of great sake out there, but how do you know what is “good” and what is not? There is no easy answer to that, because the answer is almost always, “it is personal”.However, you may have heard the term “Premium Sake”, which suggests that it is the good stuff. Which of course it is, but so is much of the sake that doesn't have that on the label. So what does "Premium Sake" actually mean? And if it doesn't mean the best sake to drink, what is it used for?In this episode, Sebastien Lemoine and Cindy Bissig talk about exactly that! Starting by looking at the term itself and its origin in Japanese, which comes from the term Tokutei-meisho-shu. Tokutei-meisho-shu is a Japanese expression that literally translates to "Specially Designated Sake" and is is a legal classification where ingredients and production methods play the main role, not flavor or quality. Sebastien explains the categories that make up Tokutei-meisho-shu or "Premium Sake." It is the basic knowledge needed to understand the different grades and how they might affect taste. Knowing this system will also greatly help you when you are selecting sake, even if they do not describe a sakes flavor profile, they do get you in the right direction to find a bottle of sake you may enjoy.As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This is the second episode our “Sake 101” mini-series! In our first episode we covered the most basic question “What is Sake?” and we hoped that this would help people new to the beverage get a basic understanding of what sake is, what it is not and also give a few hints on how sake tastes and of course how it is made.So, in this episode, we continue our journey into the world of sake, diving deeper into the fascinating process of how it’s made. Once again, the wonderful Arline Lyons joins Cindy Bissig to talk about the sake-making process, but also give you an idea of what sake breweries are actually like. They touch on the brewery life cycle, which is very different from what you might expect, especially compared to other beverages like beer or wine. Before taking you step by step through the brewing process and finally, take a look at how sake brewing has evolved over time and how some of these traditional methods are making a comeback today.As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week we kick off a brand-new mini-series in which we go back to the basics and focus on questions we all had at the start of our sake journey. Questions that may sound simple but may not be as easy to answer as they seem. Welcome to our “Sake 101’s”!Our host will take turns answering questions to topics including “What is sake?”, “Understanding premium sake” or “Hot sake vs cold sake”. So if you are new to the world of Japanese sake, these episodes are for you! We also think that if you already have some knowledge of sake you may still find some nugget or two that might surprise you.In this first episode, Cindy Bissig and Arline Lyons start (where else would they?) at the very beginning: "What is sake?" From the term “sake” and what it means, to what sake is, and also what sake is not (!). Of course, they chat about the diversity of the beverage and how it compares to other beverages like wine and beer. Also, you get a chance to learn about some common misconceptions. They talk about what sake tastes like at the end.As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
There is a new sake book on the market: SAKE: The Art and Craft of Japan's National Drink written by no other Yoshiko UENO-Müller, founder of Ueno Gourmet, Sake Samurai, and acclaimed Sake Educator (among her many other titles).Join hosts Cindy Bissig and Frank Walter as they chat with Yoshiko-san and delve into what inspired her to write her second book, her passion for sake, and what brought her into the fascinating world of sake in the first place. Not a “coffee table book” but a “sake table book”, it is not just for sake lovers, but will also appeal to Japan fans, and gourmets alike providing a unique perspective into the world of Japanese sake and the communities surrounding it. Overflowing with beautiful imagery, it’s as much a visual treat as it is an informative read.We’ll chat about what makes this book so special as we dive into the 3 parts of it. In Part 1 - Origins, we discover the history and cultural roots of sake. In Part 2 - we learn how Japan’s unique landscapes and sake artisans shape this craft, and in Part 3 - Yoshiko-san takes us on a journey to explore sake’s role in gastronomy.So whether you're a sake connoisseur or a curious beginner, this episode is the perfect guide to deepen your appreciation for Japan’s national drink.For anyone curious about Yoshiko UENO-Müller and her company Ueno Gourmet, make sure to check out her Instagram, as well as her online shop here. And if you like to get a copy of the book, check out your nearest bookstore, or even better, head over to Amazon to get your copy shipped directly to your doorstep!As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
A few weeks ago we celebrated the exciting news of “Traditional Sake Brewing with Koji” being listed as a UNESCO Intangible Cultural Heritage (if you missed it you can find out more here) and in this episode, we decided to dive deeper into the world of koji as we had the immense pleasure of interviewing Higuchi Koichi, owner of Higuchi Matsunosuke Shoten Co., Ltd. and one of the experts in koji starter manufacturing in Japan!
So join us as our regular hosts Rebekah Wilson-Lye, John Gauntner, and Arline Lyons sit down at our base, the Japan Sake and Shochu Information Center with Higuchi Koichi to dive into the fascinating world of koji—the mold at the heart of Japanese fermentation culture.
Learn more about what koji is, as Higuchi breaks down the different types of koji (yellow, white, black) and their unique roles in sake brewing, miso, shoyu, and other fermented foods.
He also shares his journey into the koji industry and a behind-the-scenes look at the production process, the types of koji his company produces, and some of his ongoing projects in the world of fermentation. Although many of them are rather secret, he was able to share some details about a recent collaboration with Kewpie (possibly the best-selling Japanese brand of mayonnaise in Japan) and how he is creating “egg koji” for them on a quest to bring more umami to their products…
For anyone curious about Koichi Higuchi and his company Higuchi Matsunosuke Shoten Co., Ltd., you can find more information here and if you would love to learn more about Koji and how it is used in Sake brewing check out our “Episode-23: Koji Basics” to get started.
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Earlier this week the sake industry received some amazing news: “traditional sake brewing” was registered as a UNESCO Intangible Cultural Heritage. However, the term is rather vague on its own. So for this episode of Sake on Air, our hosts Arline Lyons and Frank Walter set out to clarify what “traditional sake brewing” means, the potential benefits of the listing, and what it might mean for the future.
Arline and Cindy went to a celebration event in Itami and got to talk with sake brewers, shochu distillers, mirin producers, and a wide range of other people and organizations (including an many people from the Japanese press). Arline collected statements from sake brewers both in Japan and overseas, Koji spore makers and other industry professionals to hear what they think the listing means. Everyone is excited by this international recognition and proud that the skills involved in sake-making are now valued as highly as washoku, traditional Japanese food culture, which received the same recognition in 2014.
This is just the beginning and many people in the sake and shochu industry plan to use the UNESCO listing to promote koji, nihonshu, shochu, awamori, mirin and the skills needed to produce them both in Japan and overseas.
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Japanese sake is made from water, rice, and koji. There are many specific rice varieties cultivated for brewing sake, all of which are lumped together as sakamai (酒米). Some are more prominent than others and one in particular has gotten itself a bit of a cult following. You may refer to it as the OG or grandfather of sakamai and of course, we are referring to Omachi (雄町)!
One of the oldest rice varieties dating back to 1859, Omachi was first grown in the town of Omachi in Okayama Prefecture. It is praised for adding rich and complex flavors to sake but is notoriously difficult to grow. Cultivation dwindled as farmers turned to easier to grow varieties until it was almost lost. However, it was brought back from the brink of extinction by dedicated and passionate brewers and the rest is history.
It is impossible to think about Japan’s sake landscape without sake made from Omachi rice and “Omachists” (as fans endearingly call themselves) celebrate their favorite sake online with dedicated hashtags, while farmers and brewers from Okayama organize an amazing event – the Omachi Summit every year to help people fall in love with it.
So join Cindy Bissig and Arline Lyons as they welcome Giulia Maglio, a sake educator and kurabito to dive into the world of Omachi and share their knowledge and experience. Learn more about the basic facts and history of Omachi rice, reasons why it might be so popular, and how to promote it, as well as get a unique perspective as Giulia shares a bit of what it is like working with Omachi in the Koji room…
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In our latest Podcast Cindy Bissig and Frank Walter had the pleasure to welcome no other than Singapore’s first Sake Samurai – Adrian Goh, the director and chief educator at Inter Rice Asia, IWC judge and organizer of one of Singapore’s biggest Sake Matsuris!
For anyone unfamiliar with what a Sake Samurai is or how to become one, it is a prestigious title bestowed by the Japan Sake Brewing Young People’s Council, an organization of young brewers from all over Japan, every year since its conception in 2005. Only 3-5 people are given this title each year, which is a huge honor to receive. Although as Adrian put it, it is also a responsibility pledging to keep promoting sake and the people and communities surrounding it.
Since starting his career in nihonshu in 2013, Adrian has been incredibly busy. In the last 11 years, he has visited more than 130 sake breweries in 35 prefectures, changed the structure of his business in the face of adversity during the pandemic, and has been able to introduce sake (and other beverages) in a fun yet educational way to many Singaporeans and beyond the countries borders. He also became a recent graduate of the JSS Shochu Academy. This is bringing good news as we may see more Shochu coming to Singapore.
But with all this focus on business, we also learn about the importance of his family and their unconditional support. As well as how he purposefully is trying to recreate the same spirit in his company, and we might say he is doing a very good job at it.
Transcripts of new episodes can now be found at our substack! https://sakeonair.substack.com/ (sometimes there is a few days delay)
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kapai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Sebastien Lemoine, Chris Hughes, and Miho Ota sit down with Sam Boulton, author, mixologist and drinks consultant to talk about his new book, “The Art of Mixing Koji Cocktails.” Sam is based in Birmingham, and is one of handful of experts on Japanese booze in the UK. He was a participant in this year’s Advanced Shochu Academy in Kagoshima, and then spent almost a month visiting distilleries and breweries around the country after the program ended. He has also started a podcast “The Izakaya Happy Hour” and has written a book on vermouth. You can find out more about him at his website: www.kokushu.info or his instagram (@boultononbooze).
Sam came and made two cocktails from Japanese ingredients for the team and then talked about the sake and shochu scene in the UK and some of the positives and negatives to the slow but steady growth in popularity of shochu as a cocktail ingredient. The conversation also dives into how bartenders can incorporate a Japanese spirit into their standard line up without going overboard or spending too much.
Transcripts of new episodes can now be found at our substack! https://sakeonair.substack.com/ (sometimes there is a few days delay)
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Many people will be familiar with the word GI (Geographical Indication), especially if they are familiar with wine. Famous GIs are known around the world like Champagne or Prosciutto. But what about sake? Does sake need a GI system? What does a GI actually mean? Where do we find these regions in Japan and does GI make any sense in the sake world?
Our regular hosts, Chris Hughes and John Gauntner unravel this somewhat controversial topic with Ken Takehisa, the CEO of Sake Edge and Monten. Ken is an expert on the topic and has closely worked with the National Tax Office of Japan, to actively seek out, create, and introduce new GIs around Japan.
The conversation focuses on the definition of GI, the advantages and disadvantages of GI, and challenges applying GI to the sake industry. We also tried to get a better understanding about how sake GIs are created. He spoke about not only the necessary paperwork, but also the consensus building (or not building) process that is required to create a new GI for a region or prefecture.
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
As sake continues to gain popularity around the world, shochu is next in line. In August 2024, the Japan Sake and Shochu Makers Association (JSS) held its inaugural week-long Advanced Shochu Academy in Kagoshima. The event was designed to educate professionals in the global beverage industry about shochu.
The 12 participants came from diverse backgrounds—educators, importers, and consultants from seven different countries. Miho Ota seized the opportunity to interview them, gaining insights into shochu’s presence in their respective countries and exploring what draws them to the spirit. She organized three impromptu sessions focused on the European, Asian, and Brazilian markets, highlighting both the similarities and differences within and across these regions.
One small note: As we we recorded this on the fly, the recording quality was less than ideal. But the conversations provided valuable insights into shochu’s current standing and potential for promotion in global markets, so we hope you will give it a listen. We deeply appreciate the participants’ time and expertise, especially after their long days of intensive lectures.
Thanks to:
Adrian Goh (Singapore)
IG: @apgoh / @Interriceasia
Facebook: Adrian Goh
Website: www.theartofsake.com
Chris Yang (Taiwan)
Instagram: @hockeybabytw
Facebook: Chris Yang
Company website: www.kurisake.com
Ding Liu (China)
Instagram: @dingliu91
Xiaohongshu: Fish swimming in wine (account number 1055966437)
Elvira Aldaz (Spain)
Instagram: @maldaz
Facebook: Elvira Aldaz Mezcua
Linkedin: @elviraaldaz
Fabio Ota (Brazil)
Instagram and Facebook: @megasake
Online shop: www.megasake.com.br
Fall Huang (China/Malaysia)
Instagram: @fall.huang
Facebook: Fall Huang
Francesco Braun (UK/Italy)
Instagram: @just_imbiber
Facebook: Francesco Braun
Sam Boulton (UK)
Instagram: @boultononbooze
Website: www.kokushu.info
Sean Ou (Singapore)
Instagram and Facebook: @thebeverageclique
LinkedIn: @the-beverage-clique
YouTube: @thebeveragecliquetv782
Spotify Podcast: https://open.spotify.com/show/7vtPuXog1hsfRIzpi6IPI5?si=af256f4a07094b55
Academy Website: https://thebeverageclique.com/
Tony Yip (France)
Instagram: @food_drinks_culture
Facebook: @TonyMTYip
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association. Sake on Air was created by Potts-K Productions and is produced by Export Japan. Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
For more information about the Honkaku Shochu & Awamori EXPERIENCE: www.jfn.co.jp/lp/experience2024/ (Japanese Only)
Happy Sake Day! Here is a list of events that are happening this month in Japan and around the world.
Outside Japan (Sake Day Events)
On October 1st in Melbourne, Australia. Tamura Sake Bar is celebrating World Sake Day 2024 from 6 to 9PM.
https://www.tamurasakebar.com/
On October 4th from 4 to 10 pm, World Sake Day NYC 2024 will be happening at The W Loft Rooftop (240 Kent Ave, Williamsburg Brooklyn, NY)
https://www.upstairsnyc.org/world-sake-day-nyc-2024
On October 5th from noon to 4 pm, the Queen City Sake Festival is happening in Denver Colorado. It will be held at Finn’s Manor and 2 sake samurai will be attending.
https://www.eventbrite.com/e/queen-city-sake-festival-tickets-1003066237117?aff=oddtdtcreator
Also on October 5th in Long Beach the 2nd Annual LB Sake Day will be held from 1 to 4pm at Rancho Los Cerritos.
https://aftontickets.com/lbsakeday
Also on October 5th in Southern California, is the 8th Annual San Diego Sake Festival from 2 to 6 pm at Julep Venue.
https://sandiegosakeclub.com/sake-festival
Tuesday, October 1, 2024
Aomori
A Toast with Local Sake from Around Japan & The Aomori Preliminary Round of the National Sake Tasting Competition
5:00 pm – 6:00 pm (Reception: 4:30 pm – 5:00 pm): Preliminary Round of the National Sake Tasting Competition
5:30 pm – 8:00 pm: A Taste of Local Sake from Around Japan
Locations
A Taste of Local Sake from Around Japan: Machiniwa, 21-1 Mikkamachi, Hachinohe, Aomori Prefecture
Preliminary Round of the National Sake Tasting Competition: Tsurutamachi Toyomeikan, 184-1 Hayase, Tsuruta, Kitatsugaru-gun, Aomori Prefecture
Official Website: https://aomori-sake.or.jp/event
Kagawa
The 16th Sanuki Sake PR Mission
3:00 pm – 4:45 pm: Preliminary Round of the National Sake Tasting Competition
5:00 pm – 7:05 pm: A Toast with Sanuki Sake!
Locations
Kagawa Preliminary Round of the National Sake Tasting Competition: Marugamemachi Letts Hall Culture Room
A Toast with Sanuki Sake!: Dome Square in front of Takamatsu Marugamemachi Shopping Street, 1-1 Marugamemachi, Takamatsu, Kagawa Prefecture
1-1 Marugamemachi, Takamatsu, Kagawa Prefecture 4F Takamatsu Marugamemachi Ichibangai East Bldg.
Official Website: https://sanuki-sake.com/
Ehime
Nationwide Sake Toast & Horoyoi Festa 2024
Reception: Starting at 6:00 pm
Toast: Starting at 7:00 pm
Locations
Yasuragi Hiroba, Shiroyama Park
Horinouchi, Matsuyama, Ehime Prefecture
Official Website: https://www.ehime-syuzou.com/
Kochi
A Toast with Tosa Sake! Make Friends In Person and Online!
6:30 pm – 8:00 pm (Reception starting at 6:00 pm)
Locations
The Crown Palais New Hankyu Kochi, 4-2-50 Honmachi, Kochi City, Kochi Prefecture
Official Website: https://www.kbiz.or.jp/kumiai/sake/
Nara
Nara Sake: A Toast at World Heritage Sites
Tuesday, October 1, 2024 Toast from 5:00 pm
Sunday, October 13 12:00 – 5:00 pm
Sake will be served from 2:00 pm
Location
October 1: Rooftop of Nara Park Bus Terminal, 76 Noboriojicho, Nara City, Nara Prefecture
October 13: Kinpusen-ji Temple, Yoshinoyama, Yoshinocho, Yoshino-gun, Nara Prefecture
Official Website*: https://yamato-umazake.com/
Friday, October 4 to Sunday, October 6th, 2024
Kochi
56th Tosa Hashiken All-Japan Championship
Friday, October 4, 1:00 pm – 4:00 pm
Location
The Crown Palais New Hankyu Kochi
4-2-50 Honmachi, Kochi City, Kochi Prefecture
Official Website: https://www.kbiz.or.jp/kumiai/sake/
Chiba
Chiba Sake Festival 2024
Friday, October 4
Part 1: 2:30 pm – 4:30 pm (Reception: 2:15 pm)
Part 2: 5:30 pm – 7:30 pm (Reception: 5:15 pm)
Location
Tokyo Bay Makuhari Hall, 2-3 Hibino, Mihama-ku, Chiba City, Chiba Prefecture
Official Website: https://chiba-sake.jp/
Itami
Nationwide Sake Toast 2024 in Itami, the birthplace of sake
Saturday, October 5, 1:00 pm – 5:00 pm
(Canceled in the case of inclement weather)
Location
Shirayuki Brewery Village Choujugura Parking Lot, 3-4-15 Chuo, Itami, Hyogo Prefecture
Official Website: http://itamisake-kma.jp/
Tokushima
A Toast with Awa Sake! 2024: The 24th Evening of Tokushima Sake and Snacks & The 37th Tokushima Prefecture Sake Tasting Competition
Saturday, October 5, starting at 6:00 pm
(Reception starts at 5:15 pm)
Location
JR Hotel Clement Tokushima
1-61 Terashimahonchonishi, Tokushima City, Tokushima Prefecture
Official Website: https://tokushimasake.com/
Shimane
Shimane Local Sake Fair in Matsue
Saturday, October 5, 4:00 pm – 7:00 pm
(Reception open until 6:30 pm)
Location
Matsue Castle Horse Ridge 1-5 Tonomachi, Mastue, Shimane Prefecture
Official Website: https://shimane-sake.or.jp/
Ishikawa
Ishikawa’s Local Sake and Gourmet Festival Sake Marche 2024
Saturday, October 5, 10:30 am – 5:30 pm
Location
Shiinoki Guest House 2-1-1 Hirosaka, Kanazawa, Ishikawa Prefecture
Official Website: https://sakemarche.jp/
Osaka
OSAKA-JO SAKE SQUARE 2024
Saturday, October 5, 11:00 am – 6:30 pm
Sunday, October 6, 11:00 am – 5:30 pm
Location
JR Osakajokoen Station, Ekimae Hiroba
Official Website: https://zip-fm.co.jp/osaka-jo-sakesquare24/
Aichi
AUTUMN SAKE FEST 2024
Saturday, October 5, 11:00 am – 8:30 pm
Sunday, October 6, 11:00 am – 8:30 pm
Location
Hisaya-odori Park, EDION Hisaya Hiroba (Naka-ku, Nagoya)
Official Website: https://www.aichi-sake.or.jp/
Rest of October, 2024
Saitama Super Arena
The 19th Saitama SAKE Tasting Party
Friday, October 11, General Admission: 5:30 pm – 8:00 pm
Location
Exhibition Hall 1F, Community Arena, Saitama Super Arena
8 Shintoshin, Chuo-ku, Saitama City, Saitama Prefecture
Official Website: https://www.ishikawa-sake.jp/c1.html
Oita
Toyo Local Sake Lunch Party – A Toast with Sake!
Saturday, October 12
Sunday, October 13
10:00 am – 5:00 pm
Location
JR Oita Station Ekimae Hiroba (Fuchu Chuo Exit)
1-14 Kanamemachi, Oita City, Oita Prefecture
Official Website: https://oita-sake.or.jp/
Shiga
A Perfect Day for Sake in Autumn
Sunday, October 13, 11:00 am – 4:00 pm
Location
Keihan Biwako-Hamaotsu Station Square, Asuto Hamaotsu Gaslight Plaza, Otsu Enomichi Arcade
Official Website: https://osakebiyori.jimdofree.com/
Tokyo
Shimane Local Sake Fair in Tokyo
Saturday, October 14, 3:00 pm – 5:00 pm (Reception open until 4:30 pm)
Location
Cattleya Salon B, Tokyo Kotsu Kaikan 12F, 2-10-1 Yurakucho, Chiyoda-ku, Tokyo
Official Website: https://shimane-sake.or.jp/
Aichi
Rice! Rice! Aichi Food Education Festival 2024
Saturday, October 26, 10:00 am – 8:00 pm
Sunday, October 27, 10:00 am – 5:00 pm
Location
Kanayama Station South Exit Plaza, inside the Kanayama Nigiwai Marche
1-1 Kanayamacho, Naka-ku, Nagoya, Aichi Prefecture
Official Website: https://www.aichi-sake.or.jp/
Nagasaki
2024 Nagasaki Sake Brewery Gathering! Sake Breweries Strike Back!
Sunday, October 27, 2:00 pm – 5:00 pm
Location
Hotel New Nagasaki, 14-5 Daikokumachi, Nagasaki City, Nagasaki Prefecture
Official Website: http://www.nagasaki-sake.sakura.ne.jp/
Nada is a well-known name in the world of sake. Almost a brand, it is associated with the area whose sake dominated the Edo (Tokyo) market in the later part of the Edo period (1603-1868), and it is still the largest sake production area in Japan.
Despite this track record, “Nada sake” can sometimes be reduced to an association with “Industrial sake” and carry a slightly negative image. We think it is important to set a few facts straight!
In this episode Andrew Russell, sake brewer at the iconic brewery Kenbishi, John Gauntner and Sebastien Lemoine discuss Nada and its sake: the area’s boundaries (across 3 cities today) and history, the sake style, the huge contribution it made to the development of the sake brewing industry (processes, tools, sakagura design).
That history was rough at times and Nada breweries last showed their strength and resilience at the occasion of the 1995 Hanshin earthquake. It led to deep changes in the area. Nada breweries can make any sake, and it should not be a surprise that Hyogo (including 9 Nada breweries) collected the largest number of gold medals at the New Sake Appraisal Competition in 2024.
Last but not least, our 3 hosts are sharing a number of tips about places our listeners can visit there to discover or experience more.
For anyone curious about Andrew Russell, make sure to check out his tours and website on OriginSake and or listen to his podcast (Sake Deep Dive, co-produced by Jim Rion)
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association. Sake on Air was created by Potts-K Productions and is produced by Export Japan. Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week on our show, we’re heading to Kagoshima, the heart of Japan’s shochu production! Join us as one of our regular hosts, Chris Pellegrini, sits down with the incredible Maya Aley – a certified Shochu Meister and industry expert with over 6 years of experience. Maya is also the manager of Bar Roku, a must-visit destination for shochu lovers.
In this episode, Maya shares how a visit to her bar is not just about enjoying a drink but also about experiencing “a dinner and a show.” She introduces us to the rich world of shochu, its makers, and the Kagoshima region, offering insights into local culture, traditions, and even other beverages beyond shochu. With one of Japan’s best shochu selections and educational displays, Bar Roku offers a unique experience that Maya loves explaining to guests.
Together, we dive deep into the art of enjoying shochu, from traditional serving styles to the growing trend of shochu-based cocktails. Maya explains the rise of “soda wari” and how distillers are now skillfully highlighting natural aromas and flavors without adding anything artificial.
We also discuss Maya’s exciting new ventures, including her latest bar and Shochu Bistro Gou, a Kagoshima-inspired restaurant that pairs local ingredients with shochu. With over 150 shochu varieties, it’s a showcase of the region’s distillers and their flagship brands.
And finally, Maya wraps up the episode by sharing her local tips on how to spend the perfect day in Kagoshima. Tune in for a fascinating journey through the world of shochu and Kagoshima culture!
For anyone curious about Maya make sure to check out her Instagram and in case you are in Kagoshima you can find Bar Roku here.
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association. Sake on Air was created by Potts-K Productions and is produced by Export Japan. Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Summer in Japan is hot! Too hot some might say. To help beat the heat, nihonshu producers sell a variety of sake called natsuzake or “summer sake.” But what is natsuzake really? It has no legal definition and no established taste or serving guidelines.
Miho Ohta and John Gauntner have a conversation about the recent trends in natsuzake until Frank Walter joins the fray to talk about natsuzake flavors and the trend towards sour flavors and low alcohol in sake.
While the jury is still out on whether natsuzake will become a consistent kind of sake, the answer is clear that sake is totally a summer drink, even (according to Miho) when warmed.
Tell us your thoughts and feelings about natsuzake at @sakeonair on Instagram and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com.
We’ll be back with more Sake On Air before you know it.
Until then, kampai!
This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association. Sake on Air was created by Potts-K Productions and is produced by Export Japan. Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week we are excited to welcome not just one, but two amazing guests to our table Yu Nakamura and Nattinee Sirirattanapol, aka Pam, who are changing the face of sake in Thailand with an array of amazing projects and collaborations!
So join us as one of our regular hosts Chris Hughes sat down with them at our base the Japan Sake and Shochu Information Center in the heart of Tokyo for a chat with them. Find out what brought them together and how they got into sake. Their company TASTE HUNTERS and especially their brand Sake Seeker had caught our attention before, so we were eager to learn more about it as well as their amazing sake concepts and the unique strategies that helped them import sake. We are also exploring how they are connecting sake breweries with outlets to change the image of sake in Thailand.
For this interview, we were incredibly lucky to have had the opportunity to join one of their events in Tokyo. Sake Seeker was in town to showcase a fusion of modern Thai food and sake. Needless to say we were excited to experience just how amazing these combinations of food and sake are firsthand.
As Chris pointed out, it is not an entirely new concept and certainly a Thai Green Curry (if not too spicy) can pair wonderfully with some sake, however it was really brilliant to see all the aromatics, so famous for Thai food, coming together and perfectly match with the pairings Yu and Pam suggested.
So prepare yourself as in this episode, we not just learn more about the Thai sake market, but also venture a little bit in the the world of gourmet, as our guests share why you may do well to get a bottle of sake to pair with your Thai cuisine.
For anyone curious about Sake Seeker and upcoming events, make sure to check out their Sake Seeker Instagram, as these ladies really do not seem to stop, with many great events constantly on their schedule (and spread all around the world). And of course, you can (or should) also check out Yu’s Instagram to learn more about her creative endevours and last byt but not least her amazing Grandma’s Recipes on Youtube.
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’re Back! This time we are talking to Maksim Polkin of Imadeya, one of the most well known sake distributors in Japan. He is usually at their Ginza Six location, but helps introduce people to the wonders of sake all around Tokyo. Sebastien Lemoine and Chris Hughes talk with Maksim about how he found himself in Japan and in Sake. Their conversation also winds through the forest of sake retail, the needs of different markets and how Imadeya sees itself in the industry.
You can follow Makism on his instagram and he helps manage the Imadeya Ginza instagram as well.
Kanpai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week Chris Hughes continues our discussion of contract brewing sake with a conversation with Nathaniel Hoy. We started this series with Episode-117: A Sake of Your Own: Contract Brewing Sake: in which Sebastien Lemoine, Chris and Justin Potts shared their opinions and expertise on the trend of sake companies brewing custom sakes for clients. We recommend you listen to that episode before listening to Chris’s interview with Nathaniel.
Nathaniel describes himself as just a sake enthusiast, but he is much more than that. Aside from collecting professional sake certifications, Nate worked at Kintora Shuzo in Nagoya during the Pandemic. He still spends much of his time promoting the brewery. He is also the creator of “En” a custom-brewed sake that he made with Sekiya Brewery Ginjo Koubou. The way he went about deciding what kind of sake to make left even Chris rather surprised.
In this episode we learn more about the process of custom ordering sake. We also learn about Nate’s special relationship with Sekiya Brewery, and how that enabled him to make a fully unique sake.
If you want to know what “En” tastes like and are in Japan, you can reach out to Nate via his Instagram. His sake may also start being sold in some sake shops, as he is making more of it every year!
Of course and as always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week Chris Hughes continues our discussion of contract brewing sake with a conversation with Nathaniel Hoy. We started this series with Episode-117: A Sake of Your Own: Contract Brewing Sake: in which Sebastien Lemoine, Chris and Justin Potts shared their opinions and expertise on the trend of sake companies brewing custom sakes for clients. We recommend you listen to that episode before listening to Chris’s interview with Nathaniel.
Nathaniel describes himself as just a sake enthusiast, but he is much more than that. Aside from collecting professional sake certifications, Nate worked at Kintora Shuzo in Nagoya during the Pandemic. He still spends much of his time promoting the brewery. He is also the creator of “En” a custom-brewed sake that he made with Sekiya Brewery Ginjo Koubou. The way he went about deciding what kind of sake to make left even Chris rather surprised.
In this episode we learn more about the process of custom ordering sake. We also learn about Nate’s special relationship with Sekiya Brewery, and how that enabled him to make a fully unique sake.
If you want to know what “En” tastes like and are in Japan, you can reach out to Nate via his Instagram. His sake may also start being sold in some sake shops, as he is making more of it every year!
Of course and as always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In this week’s episode of Sake On Air Sebastien Lemoin and Cindy Bissig are talking about the World’s largest sake event, which just so happens to be a project that one of our other regular hosts; Rebekah Wilson Lye is deeply involved in. We are of course talking about Craft Sake Week in Tokyo!
Japan’s most prominent sake event, which was founded by no other than Hidetoshi Nakata in 2016 is not it its 8th installment and is promising to top everything we have seen before. With even more “extra time”, this year CSW will be over the duration of 12 days (kicking off on the 18th of April and finishing on the 29th of April 2024), showcasing 120 breweries from all around Japan bringing some of the best brews available including sake we do not often see at similar events. Accompanied by some of the best food Tokyo has to offer in a stunning space featuring Taichi Kuma’s fabulous art installations, as well as the chance to experience an electrifying lineup of DJs and performers that will elevate your evening with unforgettable entertainment.
But aside from the obvious, CSW is so much more and in this episode we are digging a little deeper than just mentioning the breweries or how to navigate it. We were lucky to have Rebekah share with us not just her extensive knowledge of the sake world per se, but also the trends she has been witnessing over almost a decade of CSW, how the industry evolved and how that is reflected in this very special festival.
We hope that this will help you enjoy this special event and of course if you are having questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
During the recording of Episode 115 “Should sake be promoted like wine?”, Sarah Stewart mentioned a research project between some members of the British Sake Association, and Coravin, the US firm selling a device aimed at preserving the flavors of wine in the bottle after indulging oneself with one glass or two. Intrigued, Sebastien Lemoine reached out to Grace Hunt, Chief Operating Officer at Toku Sake, a premium Junmai Daiginjo produced in Asahikawa, Hokkaido, for the UK market, as well Greg Lambrecht, inventor of Coravin and Chairman of the company, based in Boston.
You will hear about Coravin’s history and how the device works, in general and for sake (in effect the results of the research project launched by Toku Sake), as well as how Coravin is helping Toku Sake to open new doors at bars and restaurants.
If you ‘d like to share what devices you are using to preserve the flavors of your favorite drink after opening a bottle, you can do so on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com.
There’s more Sake On Air headed your way again in just a couple of weeks.
Until then, kampai!
Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.
This week Justin Potts, Chris Hughes, and Sebastien Lemoine discuss the growing trend of sake companies making special sakes for clients and/or partners. The conversations covers the benefits to both established breweries and entrepreneurs trying out their ideas before having to create their own brewery. Their conversation also goes into the differences between partnership sakes, private brand sake, and OEM sake.
Check out Episode 41 on Link 8888 for more insight into the world of sake collaboration projects. If you have some of your own sake (or shochu) education experiences that you’d like to share with us here at Sake On Air, you can do so on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com.
There’s more Sake On Air headed your way again in just a couple of weeks.
Until then, kampai!
Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.
This week we’re digging a classic from out of the cellar – our episode exploring the absolute magic of sake that’s been crafted to stand the test of time.
While still a relatively niche category within sake, more and more producers are leaning into clearly communicating the amount of time – and in what form – their sake spends maturing prior to release, and the wider beverage-loving community is finally taking notice.
From a production standpoint, there are tricks of the trade that allow for all variety of flavor and style creation. The one quality that really can’t be replicated, however, is the unique and special character born only through the passage of time.
We welcome you to take a step back in time with us this week, joining your hosts Marie Nagata, Sebastien Lemoine, and Justin Potts, revisiting this episode originally released back in the spring of 2021. If you’re looking to further explore the world of aged sake, I encourage you to check out the special session we hosted on the topic for the Sake Future Summit back in 2020, as well.
Thanks for tuning in this week. We’ll be back with more Sake On Air for you very soon.
Despite a rich and storied history spanning millennia, in certain terms, sake has yet to unequivocally prove its ability to stand the test of time.
If you’re in some way associated with the sale or service of sake, likely one of the most common questions you get is, “How long can I keep my sake before it starts to go bad?” or, “How long does sake stay good after it’s opened?” As a buyer, these are both logical and very important questions. As an industry, having clear and concise answers to those questions is equally important. In order to keep things simple, as well as to help assure an overwhelmingly positive experience for as many sake drinkers as possible, the general message adopted suggests that sake should be consumed within 6-12 months from purchase, refrigerated both prior to and after opening, and then consumed within several days to a week once it’s been opened. This is sound advice that’s relevant to a great majority of the sake being produced and sold both domestically and internationally.
There is, however, a paradigm that exists entirely outside of the above logic; where a greater element of time isn’t only a factor, but a necessity.
Welcome to the world of matured and aged sake.
Often referred to as koshu – literally “old sake” – often translated as “aged sake”, or jukuseishu, commonly translated as “matured sake”, bottles of sake referencing these qualities were crafted taking time into account. That amount of time can be anywhere from a few years to a few decades depending on the style of sake and the intent of the brewer, and in many cases the results are astounding.
Yet despite plenty of beautiful examples of aged or matured sake on the market and countless historical texts singing the praises of what time can do to a bottle of sake, a rather perfect storm of circumstances coalesced to nearly erase aged sake culture, production, and consumer appreciation from the collective understanding of sake for about a century.
Thankfully, a relatively small, but thoughtful, proactive and coordinated effort from a growing number of sake makers and sellers has been hard at work seeking to rebuild and redefine what time can mean (and cost) when factored into a bottle of sake. Whether it be the collective rebranding efforts of the Toki Sake Association, the Muni line from Kokuryu used in the first ever sake industry auction in 2018, the dedication to long-term aging in ceramic storage vessels by Tsuki no Katsura, or a handful of specialty bars dedicated to the unique and treasured style, awareness surrounding the magic that time can work on a bottle of the right kind of sake is slowly building.
This week, Sebastien Lemoine, Marie Nagata and Justin Potts gather to discuss the historical and modern context of matured and aged sake, the formal definitions (or lack thereof) in place, the typical qualities that time imparts on a bottle of sake, what maturing sake could mean from a service standpoint, and more.
For those of you that missed our special interview on the topic for Sake Future Summit 2020, Aged Sake and the Test of Time, that’s a great primer (or follow-up) to this episode. Prior to this episode Sebastien actually sat down with Nobuhiro Ueno, while Justin paid a visit to Tokubee Masuda of Tsuki no Katsura, to help us get a bit more insight into this fascinating sake category. Those interviews will see the light of day in some form a bit further down the road, but for now, we hope you’ll pour yourself a glass of sake and settle in with us for an exploration into the one thing that proves nearly impossible to attach a price tag to no matter what the context: time.
Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on any of your favorite services that deliver you all of your podcasting needs. Contact us at questions@sakeonair.staba.jp with any thoughts or feelings, or go ahead and follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.
We’ll get into how time factors into the world of shochu and awamori in another show another day. For this week, give your sake a bit of quality time.
Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
It feels like only the very recent past when opportunities for more formal sake education and certifications were few and far between, and when they were available, they were often infrequent and hosted in only a handful of territories, which made learning from knowledgeable industry insiders and professionals relatively prohibitive for most of the world’s growing number of sake-curious. Thankfully offerings from formalized organizations and institutions expanded, and a handful of ambitious sake pioneers helped increase both the frequency and quality of these much-needed places and spaces.
This week’s guest, however, not only positioned himself on the front lines of the sake education movement as a certified instructor of the WSET sake curriculum while raising the bar for service night-in and night-out as the Beverage Director of Ki Modern Japanese + Bar in Toronto, he also established the world’s first core curriculum and certification focusing on the regional qualities of Japanese Sake with the Sake Scholar Course. His extensive travel throughout Japan and relentless dedication to furthering the depth of knowledge available to sake professionals led to him being anointed a Sake Samurai in 2018. In 2022 he (literally) wrote the book on sake, together with Nancy Matsumoto, providing the world with the James Beard Foundation Award-winning (and fantastic), Exploring Craft Sake: Rice, Water, Earth.
This week we’re thrilled to welcome one of the world’s leading sake educators, Michael Tremblay, as he joins Justin Potts to discuss the nature of teaching, studying, learning, and growing together with the ever-expanding sake-inspired community around the world.
If you’d like to follow along with Michael’s tireless endeavors you can catch him @mtrsake or @sakescholarcourse. If you have some of your own sake (or shochu) education experiences that you’d like to share with us here at Sake On Air, you can do so on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com.
Thanks so much for raising an ochoko with us this week. There’s more Sake On Air headed your way again in just a couple of weeks.
Until then, kampai!
Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.
We’re getting back to basics this week in the world of shochu with one of our most popular shows from our back catalog: Shochu 101. Released back in December of 2018, Mr. Shochu himself, Christopher Pellegrini, walks us through the fundamentals that should help anyone new to the category better understand and enjoy Japan’s incredible indigenous spirit.
As to why we selected this particular episode to dig out of the archives; we’ve got a feeling that shochu’s time is close-at-hand. This past year has felt like a significant shift for shochu, with California following up New York in amending laws related to the labelling and sales of Japanese Shochu, bartenders and mixologists further gravitating toward the exceptional koji-powered spirit, and maybe more than anything, producers in Japan really getting on board with a new shift in mindset surrounding the communication and marketing of their product, resulting in the types of industry connections and communication that shochu (and sake) have long missed out on – until now.
So sit back, mix yourself a shochu cocktail (or a glass of oyuwari) and time travel a bit with the Sake On Air crew into the wonderful world of shochu.
We’ve got more sake and shochu-inspired goodness headed your way again in just a couple of weeks. Until then, kampai!
It was time to lay the groundwork for our up-and-coming explorations into the worlds of shochu and awamori. Welcome to Shochu 101 – class is in session.
After picking the brains of a few bartending alchemists on the subject, we decided to put the Shochu Pro himself, Mr. Christopher Pellegrini, in the hotseat for 60 minutes in order to break down the fundamentals of both shochu and awamori. For those unacquainted the Japan’s indigenous distillates, this is a great place to start. Hopefully by the end we’ll have your interest piqued enough to inspire a shochu-filled holiday to come!
What (can) shochu and awamori be made from? What are the 4 geographical indications for shochu and awamori and why? Is the word “honkaku” important? How did California pave the way for shochu’s market penetration in the U.S. while simultaneously setting communication around the beverage back a generation (or more)?
A HUGE thanks to our listeners for all of your support in 2018. You are what make this all worthwhile and inspire us to do better each and every time in the studio. It’s only been about three months since we really got this show off the ground. We have a lot in store and we can’t wait to share more sake excitement in the coming year.
As always, @sakeonair is where you can find us on Instagram, Twitter and Facebook, and you can reach out to us at questions@sakeonair.com. Of course, a nice review is always welcome, as well.
Sake On Air is broadcast from the Japan Sake & Shochu Information Center located in Tokyo and made possible with the generous support of the Japan Sake and Shochu Makers Association. The show is brought to you by Potts.K Productions with editing by Mr. Frank Walter. Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
This week’s episode of Sake On Air we dive further into the topic started with our post “Is wine the best way to promote sake?” last year. Arline Lyons, who wrote the post and has extensively researched the topic, takes a seat behind the mic and joins one of our regular hosts, Sebastien Lemoine to talk more about her findings. However, we thought it may not be a fair discussion without having someone join us to balance out the possible sake-heavy opinions and add some wine background to the round, which is why we invited Sarah Stewart to join us. With her extensive knowledge in both worlds – Sake and Wine, we felt she would be a perfect guest to further discuss why we should/or should not lean onto the wine world when we are trying to promote Japanese sake to new audiences.
For anyone who is not yet familiar with Sarah and what she does, originally from Canada, but now based in the UK, aside from being a board-certified veterinary specialist, among the extensive list of her projects and qualifications, she is a WSET Certified Sake Educator at West & South London Wine School. Where she teaches WSET qualifications alongside her own original classes covering a wide variety of sake, wine and food pairing topics. She is also a Wine Scholar Guild Certified Instructor on the French, Spanish and Italian Wine Scholar courses, and teaches Academy of Cheese qualifications with a focus on cheese pairing with sake and wine, as well as judges for the International Wine Challenge – Sake Division and the UK’s Great Taste Awards.
Expect an engaging discussion, as the three take an honest look at the benefits of using wine terminology promoting sake, but also the problems in doing so, offer solutions, and possibly make you question the way you looked at the topic in the first place…
If it did, then we would love to know all about it! Let us know what you think. You can find us on Instagram, Twitter, and Facebook or you can email us questions@sakeonair.com. Of course, if you are also looking to find more sake, shochu and awamori-related information you can do so on all of these channels and don’t hesitate to share any other sake or shochu-related thoughts or questions with us. And if you like, rate us on the podcast service of your choice while you’re at it.
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Many of our listeners are likely aware of the 7.6 magnitude earthquake that struck the Noto Peninsula of Ishikawa Prefecture back on New Years Day, 2024. While the most severe damage was unquestionably across the peninsula, the massive quake reverberated across neighboring prefectures as well, resulting in extensive, far-reaching damage that’s going to take a great deal of time to truly assess, not to mention recover from.
Immediately following the earthquake news outlets around the world reported this tragic turn of natural events, however the true nature of the damage and devastation to the region didn’t really come to light until the days and weeks following the quake – long after international media stopped reporting and updating on the aftermath. To be honest, from what we’ve been able to see, although the instance of the quake made the news, most outlets never got around to addressing the realities of the actual devastation.
Since January 1st there have been more than 1,000 aftershocks throughout the first week following the quake alone, with temperatures generally peaking in the 40s and dipping below freezing at night, interspersed with rain and snowfall. Along with the quake came fires and tsunami, as well, bringing with them a whole other level of devastation.
Amidst this harsh environment, a vast number of locals and residents are now without homes and proper shelter, and still without running water, electricity, gas, and other daily fundamentals required for basic health, warmth and sanitation. Severe damage to the roads and infrastructure is making support and rescue services slow and limited, as each trip into the region needs to be carefully calculated. Many locals are stranded in temporary shelters or housing, attempting to sift through the rubble in areas without running water or electricity amidst the ongoing aftershocks. As such activity is incredibly dangerous, many have had no choice but to flee to neighboring regions with family or colleagues, making occasional calculated rescue efforts back home if or when possible. Many have given up altogether.
For those of us personally and professionally involved in the world of sake, news of such extensive damage to the Noto region has been particularly devastating. Although small in terms of physical area, the impact that the Noto region, it’s brewers, breweries, craftsmanship, and wider culture has had on the sake industry is beyond significant; I’d go so far as to call it legendary.
Ishikawa Prefecture has played home to several of the most iconic toji and breweries to grace the sake stage in recent history, developing brewing techniques that have proliferated across the country and standardized a lot of brewing practices for the industry. For what the region lacks in physical size, the Noto Toji Guild more than makes up for in member numbers and influence. Toji aside, the number of brewers from the Noto region working throughout Japan are more than you could easily count. Many of the traveling brewers from Noto were away brewing sake in other regions when the quake happened, left without a means to return home to check on their family, or returned home to find everything destroyed. Many no longer have a place to go home to.
Of the 11 breweries that are considered to be part of the Noto region, none are in a position to resume production this year, and due to the extensive damage, many likely won’t be able to resume production at home for several seasons to come – if at all. Based on the latest official report from the Japan Sake & Shochu Makers Association, of the 33 member breweries in Ishikawa Prefecture, 24 of them reported damages, with 2 reported cases of severe damage. With the quake happening in January – peak brewing season – most, if not all in-tank product was lost, with completed, bottled stock largely destroyed. Not only are breweries unable to resume production, their short-term source of income – their sake – is also gone.
Being a program about sake, naturally the direct impact to the sake industry is going to be our area of focus. However, I feel a need to point out the greater significance of the Noto region to our listeners, as the work, craft, traditions, and resulting culture that’s deeply rooted there is something truly special in a way that’s difficult to describe in words. Personally, the people, the craftsmanship, and the landscape of the Noto region became a foundational inspiration for me early on, as it exemplified the qualities that make Japan a beautiful, special place in a way that I really haven’t found any place else. Every time I visit, I’m in awe that it’s a place that actually exists and I feel blessed to be able to know so many of the people and to have had so many rich experiences that reaffirm the intangible value of the region. When I think of the idea of an “Intangible Cultural Heritage,” Noto is – in my mind – the perfect, most iconic example to fit the definition.
In addition to contributions to the world of sake, the Noto region is home to the iconic lacquerware that is so synonymous with Japan. Noto was also the first region in Japan to be recognized as a Globally Important Agricultural Heritage System for its biodiverse agricultural practices and inseparable cultural components. The Kiriko Festivals in the summer are like nothing you’ll find anywhere else in Japan. The incredible contributions to food and fermented food culture that are deeply rooted in and associated specifically with the region; from ishiru, the naturally fermented fish sauce crafted from squid or mackerel, to the traditional salt-making practices that are like nothing that exists anyplace in Japan, or arguably anywhere, for that matter. (There’s an incredible documentary, “Hitonigiri no Shio”, for those interested). The financial and structural damage aside, the cultural damage is immeasurable, and it’s devastating to imagine a world where some of it may be irreparable.
In addition to the Noto Peninsula and other parts of Ishikawa prefecture, damage has been reported throughout surrounding regions, as well. Neighboring Toyama Prefecture has 3 breweries officially reporting damage as a result of the quake, Fukui reporting 2 breweries, Nagano reporting 1, and Niigata actually has 29 of its 89 member breweries reporting damage. While nothing to the extent or scale of what’s happened to the breweries in Noto, there’s sure to have been minor structural damage or lost product in some capacity as a result.
The question that I imagine – and hope – that many of you have is: “How can I help?”
There are many organization that have set up means of providing financial aid for a range of people, services and industries, however for those interested in supporting the breweries that have been devastated by this natural disaster, the two safest, most guaranteed means of support would be donating to the funds set up by the Japan Sake and Shochu Makers Association to support all of its member breweries that have suffered damages, or you can also donate directly to the Brewers Association of Ishikawa Prefecture – which is where the Noto Region is located – and concentrate your contribution in that region.
We’ve listed the account information for aid contributions for both of these organizations below. If you have the means to give, know that any contribution, however small, would go a long way toward preserving something of intangible value to the future of the sake industry.
I also know that many people are probably eager to try and help in other ways which aren’t only monetary. Having been in touch with individuals working in relief on the ground in the region, and based on past experiences witnessing natural disaster aid in Japan, honestly, while everyone would certainly be appreciative of additional outreach, the reality is that the logistics of organizing functional, efficient, support in such an unstable environment is incredibly challenging and is best left up to those with experience and who understand the region and its needs best. If you live in Japan and happen to have direct involvement with other organizations supplying other forms of aid, there may be an opportunity for you. However, having spoken with breweries and distilleries that suffered similar natural disasters in the past, the reality is that many don’t have the resources or bandwidth to engage in a range of activities immediately following such a disaster, and that what every brewery is going to eventually encounter once they’ve managed to sift through the rubble, figure out how they’re going to take care of their family, workers, and loved ones, and assess the magnitude of restoration – both physically and financially – they’re going to be staring down a monetary burden that’s going to feel crushing. Having some degree of financial resources ready for when that day comes is likely going to be the most helpful contribution that most any individual can make.
The other thing I could suggest – find and enjoy yourself some Noto or Ishikawa sake. As long as there are still people out there actively seeking and enjoying the incredible craft coming out of this region, that’s going to motivate those that are struggling more than anything else. Drink, enjoy, and share.
DONATION INFORMATION
Option 1: Support via the Japan Sake & Shochu Makers Association
Bank: Sumitomo Mitsui Banking Corporation
Branch: Hibiya
SWIFT Code: SMBCJPJT (8 characters)
If 11 characters are required, enter: SMBCJPJTXXX
Beneficiary Account Number: 8646691
Beneficiary Account Name: JAPAN SAKE AND SHOCHU MAKERS ASSOCIATION Chairman Haruhiko Okura
Listing may be displayed in Japanese romanization, which will look like:
Nihonshuzou Kumiai Chuoukai, Gienkin-kuchi, Kaichou Okura Haruhiko
Address: 1-6-15 Nishishimbashi, Minato-ku, Tokyo 105-0003 JAPAN
Option 2: Support via the Ishikawa Prefecture Brewers Association
Bank: The Hokkoku Bank, Ltd.
Branch: Kanazawajyohoku
SWIFT CODE: HKOKJPJT
Beneficiary Account Number: 119-0036977
Beneficiary Account Name: ISHIKAWAKENSHUZOUKUMIAIRENGOUKAI
Address: 2-13-33 Motomachi, Kanazawa-shi, Ishikawa-ken 920-0842 JAPAN
Thanks so much for taking a few moments to catch up on this situation with us. We’ll do what we can to provide updates when concrete information becomes available, so please do follow along with us here at Sake On Air, whether it be on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com.
There’s more Sake on Air headed your way soon.
Until then, kampai!
Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.
We are always thrilled to be joined by special guests here at Sake On Air, but it is rather rare that we have a chance to interview a 15th-generation kuramoto. This week we’re thrilled to share our recent interview with Junichi Masuda, newly appointed CEO of Tokubee Masuda Shoten, makers of Tsukinokatsura, a brand of which we are all collectively huge fans.
This week our regular hosts Rebekah Wilson-Lye and Sebastien Lemoine speak with Masuda-san about his sake brewery: Tokubee Masuda Shoten – a historical innovator in the industry – their brand “Tsukinokatsura”, and what changes we can expect to see with his new vision for the company. On a more personal note, we get to hear about what it’s been like to have grown up as part of such an iconic brewing family, the unique pressures, and exciting opportunities.
Of course, we also dive into Kyoto, or Fushimi to be precise, where the brewery is located, and the brewery’s connection to the sake community there. Whether it is involvement in local events, being part of the Fushimi Sake Association, or organizing rice planting and harvesting activites for the local community, the Masuda family’s dedication to the region has us excited for where Masuda-san plans to take the brewery in the years ahead.
With big events including the 60th anniversary of nigori sake (which the brewery is responsible for creating!) in 2024, as well as the brewery’s 350th anniversary in 2025, there are plenty of good reasons for Tokubee Masuda Shoten to celebrate.
As always, let us know what you think about this week’s episode of Sake On Air and of course, we do hope you go out of your way to experience Tsukinokatsura sake here in Japan or abroad!
You can of course follow the brewery on their Instagram for all updates and some beautiful footage of the brewery. We also hope you don’t hesitate to get in touch with us in case you have any sake or shochu-related thoughts or questions via questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it. At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook.
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week we’re digging up a classic from the archives that we released back in April 2020. The theme of the week is kanzake, which felt appropriate as a majority of our audience is now officially rolling into the winter months.
If you’re interested in more warm/hot sake insight, we highly encourage you to check out the special session we hosted from Sake Future Summit 2020 featuring the mission of the exceptional kanzake service team traveling France for their annual Kanzake Tour. We also did a little impromptu sake warming/sipping session for the camera back when we originally released this episode, which you can find here.
Over the next few months, in addition to our regular bi-weekly programming, we’ll be occasionally dropping rereleases of past episodes on topics that we haven’t really discussed in a number of years and that we feel deserve a little extra bit of attention. If you missed it the first time, now’s your chance to get caught up!
Thanks for loving sake and shochu. Have a happy and healthy holiday season and we’ll be back with more brand-new Sake On Air for you next week.
Until then, Kampai!
This week we’re tackling arguably one of the most misunderstood segments of the sake world:
Kanzake, often simply referred to as, Hot Sake.
For a complex web of reasons, the quality and general nature of hot (or warm) sake is still shrouded in generations of preconception and misconception. However along with an aggressive reexamination of “Why?” in relation to lost practices in food and beverage, kanzake is in the midst of a mini-resurgence, particularly in Japan. Over the past decade, not only the number, but the level of quality and creativity entrenched in dining and drinking establishments throughout Japan has grown dramatically. Even outside of traditional Japanese cuisine or izakaya dining, some of Japan (and the world’s) most lauded genre-bending restaurants have made elements of kanzake service not only a part of their beverage program, but a cornerstone to it.
This week we have Justin Potts, Marie Nagata, Big Chris (Hughes) and Little Chris (Pellegrini) on the mics as we delve into kanzake history, experiences, terminology, service, and heating things up at home.
For the already-converted, hopefully you’ll find some hot tips (!) to add to your arsenal. For those still on the fence or for anyone that’s previously been burned (!) by less-than-positive experiences, hopefully you’ll find reason to set out on another expedition of the kanzake landscape.
Oh, and there’s a small supplement to this week’s episode over on our YouTube channel, as well!
Help more sake-lovers find the show by reviewing and rating us on Apple Podcasts. Let us know what you thought about this or any of our shows to questions@sakeonair.staba.jp, or say “Hi” to the team at @sakeonair on Instagram, Twitter, and Facebook.
If you happen to undertake any kanzake experiments at home, please do share the results and photos with us!
Take care out there everyone.
And don’t forget to Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
With more travelers these days favoring unique experiences over a few days of leisure for their limited vacation days, Japan’s sake breweries have gradually been improving and expanding their offerings to both domestic and international visitors choosing to tick “sake journey” off their bucket list. An industry that’s largely sheltered itself from outside visitors for a significant chunk of recent history, many breweries are now for the first time figuring out how they can open themselves up to the possibility of tourism becoming a means of connecting with and growing their fanbase while developing a stable new form of reliable business.
In a climate where tastings and tours are gradually becoming standard offerings at sake breweries throughout the country, Marika Tazawa went a step further and gathered the attention of the wider sake industry when she launched Kurabito Stay back in March of 2020. Kurabito Stay was the first sake tourism business to offer regular opportunities to, as the website states: “Become a sake brewer”, to anyone with the time and means to make it to the town of Saku in Nagano for a few days. Offering a range of two and three-day programs where participants stay at the brewery and take part in the various processes of making sake, for anyone wanting to get closer to and develop a more personal and in-depth understand of sake through experience, Kurabito Stay has become a no-brainer.
Despite launching at the very beginning of one of the most challenging climates in recent history for tourism and travel, Kurabito Stay has now had over 400 participants take part in their range of sake-making programs from across the globe. Their success has demonstrated to the people and businesses of the region that there’s a unique appeal and potential in a synergistic relationship between sake and tourism for the future of rural Japan. With bookings now open for 2024 experiences, a new cycling program for visitors who want to spend a bit more time exploring the region, and a soon-to-be-announced second Kurabito Stay brewery partner prepping for their first programs (details in the show!), it seems that Kurabito Stay is indeed here to, well…stay.
This week Justin Potts sits down with Kurabito Stay owner and founder, Marika Tazawa, to discuss all of the above and more. You can stay up-to-date with what’s happening with Kurabito Stay experiences and life in the Nagano town of Saku by following along on their Instagram, or get the latest tour information and availability on their website.
Thanks for tuning in with us again this week. You can follow along with the team at Sake On Air also on Instagram, Twitter, and Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com.
There’s more Sake on Air headed your way again in just a couple of weeks.
Until then, kampai!
Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.
Fabio Ota joins regular host Sebastien Lemoine to talk all things sake in Brazil. Fabio, a lawyer turned sake guy, is the CEO and creator of Megasake, São Paulo’s premier sake shop and distributor. He was named a Sake Samurai earlier this year as part of the 18h cohort, and holds 13 different sake certifications.
Sebastien and Fabio get into the ins and outs of the unique nature of sake in Brazil, especially as it relates to the community of Brazilians with Japanese heritage. Although sake is made domestically in Brazil, premium nihonshu (sake made in Japan) has yet to make much of a splash. Fabio and his company are positioned to change that, especially in their work showing chefs how to add sake to their menus and how to pair sake with food. Fabio is also a masterful sake educator who has led courses on sake for over 1,800 F&B professionals and often hosts sake events in Brazil with other Japan connected organizations like the recent Festival do Sake that he held with JSS and the Japan House São Paulo.
Give Megasake a follow over on instagram, especially if you live in São Paulo! https://www.instagram.com/megasake/
As always, let us know what you think about this week’s episode and we would love to know about other people introducing sake and shochu in South America! If you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
For many years a Sake Tasting Competition has been held for selected sake sommeliers from across the country in Tokyo to challenge their tasting skills and knowledge. This year the Brewing Society of Japan has released a special tasting kit, that can be bought by anyone (depending on the availability of it, of course) to help sake professionals and people who strive to learn more about how to evaluate sake, to test and train their tasting abilities.
In this very special episode of Sake on Air, we decided to give it a try and with the help of the Japan Sake and Shochu Makers Association, we both got our hands on the sake-tasting kit and an invitation to the competition. So in this 2-part episode, we will share with you how both went. Along with some useful tips and knowledge on how to improve your tasting abilities and hone in on the skills needed to master them.
In the first part of this episode, you will hear from Chris Hughes, Rebekah Wilson-Lye and Cindy Bissig about the tasting kit with some interview snippets of Sebastien Lemoine and Marie Nagata on how they got on. From a more simple just recognizing sweet vs dry, to determining which sake sample had higher Succinic acid along with a smell test. Spoiler alert, there were some surprising comments with the conclusion of Chris Hughes sharing that it was an incredibly humbling but super valuable experience, that he would love to have another go at one day and he is not alone in that.
As we reach the 2nd half of this week’s episode, we will focus on the “42nd Japanese Tasting Competition” that we joined. In which the best Sake Sommeliers from all around Japan come together to “battle” it out over two rounds, a written knowledge and a taste test. As well as, some helpful tips on how to get better at conquering similar tests and more insights from our hosts on sake competition, appraisals, and easy ways to replicate some of these challenges in the comfort of your own home or local Izakaya.
As always, let us know what you think about this week’s episode and your experience in sake tasting. We would love to know what other strategies people have in place to effortlessly asses a beverage (sake or not), so do let us know! At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
In this week’s episode of Sake On Air we dive further into the world of Shochu and Cocktails as we are excited to have had the chance to talk to Christian Suzuki-Orellana, aka ‘Suzu’, the founder of Kagano Pop-Up, General Manager & Bartender at “Wildhawk” as well as a participant of the immensely popular Netflix show, “Drink Masters”.
Among his many achievements, he has been nominated for best US Cocktail Bar and Bartender of the Year in 2022 and is currently traveling all over the world to serve up some finger-licking delicious Cocktails that are often inspired by his childhood and teenage years living and working in Tokyo in his grandparents’ restaurant.
So when our friends and sponsors at the Japan Sake and Shochu Makers Association told us they had invited him and a delegation of inspiring mixologists to Japan for a special Shochu tour and workshop, we could not believe our luck.
Looking at his impressive resume of working in some of San Francisco’s most iconic cocktail bars, including 15 Romolo, Benjamin Cooper, and Wildhawk, we decided to bring another Cocktail powerhouse as a guest host for this week’s Podcast, no other than Joshin Atone, former SG Shochu brand manager and founder of “Flow”, a brand and operations consultancy for bar projects and beyond. Find out more about him in our Episode-47: The SG Shochu with Joshin Atone.
To keep the balance and hear more from these two Cocktail masters this episode is facilitated by our very own Cindy Bissig, who besides enjoying a few cocktails here and there also had the chance to meet Suzu in person at the Japan Sake and Shochu Information Center, hear about his trip to Kagoshima and try some of the Cocktail creations not just Suzu, but the group of Bartenders came up with.
This episode will give you deep insights into Cocktail design, the relevance of Shochu now, and the possibilities for it in the future as well as some very personal anecdotes as both our guest host and Suzu share with us their passion, their challenges, and their vision for the future.
At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week, we ask that you indulge us just a bit as we…indulge.
During Justin’s super-secret (and all-too-brief) return to Japan we had the opportunity to conduct a single recording. That date just happened to coincide with Kusu Day (September 4th) and the magnificent tasting set available at the JSS Information Center. Since Awamori doesn’t get nearly enough love, both on this show and in general, your hosts Marie Nagata, Chris Hughes, and Justin Potts decided to go ahead and dive straight into an impromptu tasting flight of ten (!) Kusu ranging in age, style, and maturation time. Long story short, the journey was as divine as the discoveries.
What is Kusu, you ask? For that, we recommend you take a moment to listen to our Awamori 101 episode with Christopher Pellegrini, as well as our interview with Maurice Dudley. If you want a (literal) view into a fantastic distillery in Okinawa and a glimpse of how the gorgeous kame earthenware aging pots are crafted, take a moment to check out the interview and tour with Chuko Awamori Distillery we did for the Sake Future Summit.
This week, it’s the Sake On Air crew sipping Awamori. Nothing more, nothing less. You can find the list of everything we sampled below, so if any of our descriptions (or reactions) pique your interest, we recommend you bookmark the matching beverage for your next Japan visit.
Each Awamori comes in its own cupLabel: Tatsu Awarded Kusu (ABV: 43%)
Maker: Kin Shuzo
Label: Tatsu 1988 (ABV: 43%)
Maker: Kin Shuzo
Label: Seifuku 2019 (ABV: 43%)
Maker: Seifuku Shuzo
Label: Uminokuni KOHAKU 12 Years (ABV: 43%)
Maker: Okinawa Brewers Co-op
Label: Sennen no Hibiki Kusu (ABV: 43%)
Maker: Nakajin Shuzo
Label: UFU Yanbaru (ABV: 44%)
Maker: Yanbaru Shuzo
Label: Zuisen 3 Years (ABV: 30%)
Maker: Zuisen Shuzo
Label: Gyokuyu Awarded Edition (ABV: 40%)
Maker: Ishikawa Shuzojo
Label: Gyokuyu Limited Kusu (ABV: 30%)
Maker: Ishikawa Shuzojo
Label: Nanko K 10 Years (ABV: 40%)
Maker: Kamiya Shuzosho
Thanks for tuning in with us again this week. Please do follow along (and follow) us on Instagram, Twitter, and Facebook, and don’t hesitate to also reach out to us with other sake and shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.
We’ll be back very soon with plenty more Sake on Air in just a couple of weeks. Until then, kampai!
Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.
In our last podcast episode of Sake On Air, we had two of our regular hosts Chris Hughes and John Gauntner talk with Katsunari Sawada, the man behind the pocket-sized sake can, KURA One. If you have not had a chance to listen to it yet, we recommend you do so (here) before listening to the 2nd part, as we are looking further into the question of whether this could be indeed the future of packaging for the sake industry and beyond.
We will also be diving deeper into how to market sake overseas and KURA One’s strength in doing so. This comes as no surprise as Sawada-san has an incredible PR and marketing background and knows that putting in extensive research into what producers, sellers, and consumers want is crucial to building a successful concept and product.
But what is KURA One’s long-term strategy? With a huge demand for small format single-serving units in Japan, how will the company navigate the challenge of possibly cannibalizing brands that they are promoting (or vice versa) in other markets, and are these small cans really sustainable in the long run?
As always, we would love to hear what you think about this special double episode and make sure to check out KURA ONE on Instagram, as Sawada-san often posts promotions and special deals.
At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In this week’s episode of Sake On Air, two of our regular hosts Chris Huges and John Gauntner came together to chat with Katsunari Sawada san, the mastermind behind KURA One!
For anyone unfamiliar with KURA ONE, the company’s mission in their own words “is a sake service that changes the “unreachable” into “deliverable”.” Moving away from the bigger sized 720 ml bottle and creating a smaller 180 ml aluminum sake can, an alternative to the traditional “One Cup”. Sawada-san has set out to change the sake industry and is working with representative brands of sake breweries that have won awards both domestically and internationally, hoping to promote sake.
With the brand KURA ONE becoming more and more prominent it might come as a surprise that the man behind the idea did not really drink sake in his 20s and 30s. When asked why, he answered that it was because of the image he had about alcohol being used to “just get drunk” and it was not until much later in his life that he connected with the beverage. In fact, he attributes coming back to Japan after extensively traveling all around the world that made him realize his role and responsibility in helping people to discover the charm of his home country, Japan.
Knowing this could only be done by truly understanding the local mindset, he visited 47 prefectures across Japan, in which he had many opportunities to exchange opinions with craftsmen and brewers. This uniquely valuable experience is what became the foundation of it all, as he became fascinated by regional products born from geographical and cultural backgrounds, influenced by the way of life, thinking, and attitude of the craftsmen who create them. This is where the Idea of KURA ONE started.
Combining his incredible PR & communication knowledge with finding a new way to package and showcase these producers is what we see in KURA ONE today. Finding smart solutions that both help the people in the industry who make the sake, as well as using data to customize the products for customers to easily understand the product with smart technology to help to easily deliver and store them. Plus dare we say, these can’s are also incredibly beautiful to look at.
Prepare yourself for an engaging conversation as John, with his extensive knowledge of the sake import industry follows up with Sawada-san on some key points of why or why not this might be the future of packaging.
As always, let us know what you think about this week’s episode and we will be back very soon with part 2! In the meantime make sure to check out KURA ONE onInstagram, as Sawada-san has mentioned he will have some promotions coming up soon and of course, don’t hesitate to also reach out to us with any sake or shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.
At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Arline Lyons never expected to be the go-to translator for sake related writings coming out of Japan, but remix Mr. Crichton, “sake finds a way.” Our American host in America, Justin Potts sat down with her to talk sake, translation, and some exciting news regarding the growth of Sake on Air. Based in Zurich, Switzerland, Arline holds the (WSET) Level 3 Award in Sake and is a SSI International Kikizake-shi, and a SEC Certified Sake Professional. In their free flowing conversation, they also get into the sake industry in Europe and some of the differences in wine and sake education.Arline is the mastermind behind the sake focused newsletter (https://taste-translation.com/), sake workshops in Europe (https://discover-sake.com/), and a delightful series of t-shirts that can be found here: https://saketees.com/product-category/t-shirts/. She is also one of the go-to translators for the National Research Institute of Brewing in Japan and for our dear friends at JSS. In her life away from sake, she is also a highly accomplished translator in the pharmaceutical and medical field.Annnnnd now she is joining the team here at Sake on Air! Arline will be writing a monthly post about sake for the Sake on Air website. You can find the first one here: https://sakeonair.com/2023/09/13/is-wine-the-best-way-to-promote-sake/
Share your thoughts with us on Don’t hesitate to also reach out to us with sake or shochu-related thoughts or questions on Instagram, Twitter, and Facebook or at questions@sakeonair.com! Don’t forget to rate us on the podcast service of your choice or just write it on a sake label, we don’t care.
We’ll be back very soon with plenty more Sake on Air before you know it.
Until then, kampai!
Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.
How do we effectively promote Japan’s indigenous beverages? That is the million-dollar question and something the Japan Sake and Shochu Makers Association are working on relentlessly every day. On the Shochu front, one way they are doing this is by collaborating with bartenders and mixologists from all around the world who have fallen in love with Shochu and Awamori and showcasing the fruits of these collaborations at special events.Recently, we were lucky to join one of these events, where we got front-row insights into the state of the industry as well as being treated to some delicious Shochu Cocktails by not other than Soran Nomura, renowned in the bartending community both in Japan and abroad, owner of Nomura Shoten, the Quarter Room in Tokyo, creator of beverage consultant firm “ABV+” among a long list of things.So in this week’s podcast, our regular hosts and Shochu enthusiasts Christopher Pellegrini and Marie Nagata sat down together with Soran to chat about his incredible story. Starting out his journey somewhat 20 years ago in London, with the dream to study art, he very quickly realized he needed a way to make money, so he joined the team at a bar in east London, first as a bar back, but quickly worked his way up in no less than 2 months to become a bartender!His love for art inspired him to reinterpret garnishes and cocktail presentations which lightened his passion for cocktail making and inspired him to become a mixologist. Fast forward and 10 years later, Soran became the head bartender at well-known Fuglen in Tokyo. He then moved on to work on a variety of things including opening his own consultancy called “ABV+”, and working as the bar producer and manager at the famous K5 Hotel in Tokyo, before opening Nomura Shoten in 2022, followed by the the Quarter Room earlier this year. A unique bar concept that intends to fuse art and cocktails. Listening to Soran, and how he approaches new cocktail creations even left our hosts in awe for a few seconds. Comparing the layer of a drink with mixing colors for a painting, Soran brings it all back to his beginnings and passion for art.As always, let us know what you think about this week's episode and if you are in Tokyo, make sure you visit Nomura Shoten or the Quarter room! You can of course follow Soran on his Instagram and don’t hesitate to also reach out to us with other sake or shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Martin Sturma’s path to kurabito life at Shimizu Seizaburo Shoten has been a winding one. He first started working with sake at the JETRO Prague office, but he had already fallen in love with drink thanks to a fateful encounter on a study abroad trip to the U.S., of all places.By 2020 he was ready to make the move to Japan and start working at a brewery, but the pandemic got in the way, and he found himself in Paris working for one of the more interesting sake makers outside of Japan, WAKAZE. There he was able to build experience across all parts of the brewing process, preparing him for when Japan finally reopened its borders, at which point he promptly set off to start at Shimizu Seizaburo Shoten, the makers of Zaku.Today he joins us to talk about his experiences becoming a kurabito, the differences between working at a sake brewery outside of Japan and a more traditional brewery in Japan, and why keeping the yeast happy is the best way to make delicious sake.
Anybody planning on coming to Japan to brew sake? Share your ambitions with us on Instagram, Twitter, and Facebook. You can also follow Martin's adventures on his instagram. Don’t hesitate to also reach out to us with other sake or shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.We’ll be back very soon with plenty more Sake on Air before you know it.Until then, kampai!
Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.
Somehow, they’ve done it.Despite the long list of complex and seemingly impenetrable barriers, the folks at Tippsy have managed to make a large, diverse, and inspiring range of sake available to anyone just about anywhere in the U.S. Since founding Tippsy in 2018, Genki Ito has managed to expand Tippsy’s offerings to over 400 unique products and make them available to nearly every state across the country.What exactly is, “Tippsy”, you ask? In addition to being a reliable place to shop for sake online in the United States, Tippsy also offers a curated subscription service, opportunities to communicate and learn with a global community of sake fans and sake-curious, and a wealth of high-quality educational and informative materials about sake.The mission that Genki set out on was propelled forward when joined by current portfolio manager, Sachiko Miyagi. An experienced and highly decorated and certified sake educator, Sachiko has made herself the bridge between untapped sake knowledge and undiscovered sake lovers of the future.This week we’re lucky to be joined by both Genki and Sachiko to share with us the challenges and aspirations that have formed the past and will inform the future of Tippsy, and how they plan to get sake into the hands of the millions of people out there unknowingly waiting to begin their own sake journey.
Any Tippsy subscribers out there? Share your experiences with us on Instagram, Twitter, and Facebook, and of course, don’t forget to share with the folks over at Tippsy, as well! Don’t hesitate to also reach out to us with other sake or shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.We’ll be back very soon with plenty more Sake On Air before you know it.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Aruten, arukoru tenka, or the ingredient largely responsible for the need to create a category of junmai sake in the first place, is sake that has been made with an addition of brewer’s alcohol. Four years and 4 months ago John, little Chris, big Chris, and Justin discussed the differences between junmai and aruten sake in episode 11 of Sake on Air. How time flies. But today Justin is diving back into aruten with sake specialist, and fellow podcaster, Jim Rion. Jim is the author of Discovering Yamaguchi Sake: A Taster’s Guide to Breweries, Culture, and Terrain, published earlier this year from Stone Bridge Press.Jim’s word for this week is aruten. Reasons for adding brewer’s alcohol are many and you’d miss out on a lot of exceptional sake to assume, “junmai, good; aruten, bad.” Aruten sake types include daiginjo and ginjo (sans “junmai” of course), as well as honjozo and futsu-shu. Some brewers choose to specialize in aruten to give themselves more control over the final flavor of their sake, others are maintaining a long tradition that has its roots in preservation techniques for sake.Are you more of an Aruten or Junmai person, or does it really even matter? Share more with us here at @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com.
We’ll be back with more Sake On Air – On Your Own Terms, before you know it.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
“Moyashi” is a bit tricky: it’s simply translated as “bean sprout” in Japanese, but in the world of sake it refers to the sprouting koji starter knows as tane-koji, in Japanese. In this week’s episode we get insight as to how this important terminology also ties into an even more specialized term “soyashi” and how the fermentation process is connected to the sprouting of various bacteria and molds.Moyashi was the Sake Concierge, Takashi “Umio” Eguchi’s second word choice in our On Your Own Terms series. He always offers an insightful perspective as part of his explanations about sake and the related enjoyment and culture. Our conversation today is a walk through the historical methods of sake brewing, and how past techniques have been passed down to the terms and practices that still thrive today.Was moyashi new to you? Share more with us here at @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com.
We’ll be back with more Sake On Air – On Your Own Terms, before you know it.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
The amount of “genshu” sake circulating the market these days is ever-increasing. So first and foremost, what in the world is genshu?This week your regular host Sebastien Lemoine brings the genshu topic to the table on his own terms together with Justin Potts. Beyond defining the term (hint: it’s actually pretty simple!) they also get into how the term can be both misinterpreted and reinterpreted at the discretion of the maker’s processes, making sake titled with the word genshu not only more prevalent, but also raises the question: does it even matter?Are you a genshu fan? If so, tell us why at @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com.
We’ll be back with more Sake On Air – On Your Own Terms, very soon.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week we’re lucky to be joined once again by Niigata Sake Lovers founder, sake educator, guide, and evangelist extraordinaire, Tomomi Duquette.
Tomomi’s sake vocabulary that she’s brought to the bar this week on her own terms is particularly interesting in that it flies directly in the face of what her sake homefield is best known for. In Niigata – generally considered the karakuchi motherland – genuinely amakuchi sake is relatively few and far between (although that’s gradually changing, as well).
In general, karakuchi is more prevalent vocabulary – both in sake conversation and on the label – than amakuchi. That being said, for every karakuchi sake, there’s certainly a delicious bottle of amakuchi out there as well, isn’t there? So, why doesn’t it seem to get as much attention? Is karakuchi as universally loved as it seems, or is amakuchi equally synonymous with beloved sake?
In order to discuss amakuchi, we kind of have to address karakuchi, as well, so this week you sort of get a two-for-one here at On Your Own Terms. Lucky you!
Do you lean more karakuchi or amakuchi? What’s your personal barometer for each? Let us know @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com, and we’ll discuss.
We’ll be back with more Sake On Air – On Your Own Terms, very soon.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Not only can a single batch of sake be broken down into unique seasonal releases, it can even be divided up into a range of unique products immediately following the pressing of a single batch.
One possible way to do so would be to set aside (and then promptly bottle and distribute) what’s known as “arabashiri”, often translated as “first run”. This week we’re thrilled to be joined once again by previous guest of Masumi fame, Keith Norum. What exactly is “arabashiri”, and is it something you should be on the lookout for? Keith is the perfect guest to speak on the topic because not only does Masumi do a spectacular annual Arabashiri release, their specific product actually differs a bit from the conventional definition of the word, leading to some great Masumi stories as well as a great compare-and-contrast conversation that will hopefully shed more light on this often underappreciated bottling and help our listeners better understand the term as a result.
Anyone keen to follow Keith on a detailed brewery tour of Masumi can do so here, as well as keep up-to-date with Masumi straight from the source in Nagano right here.
If you have some of your own arabashiri experiences, be sure to share with use here at @sakeonair on Instagram, Twitter, and Facebook, or send us a message to questions@sakeonair.com.
We’ll be back with more Sake On Air – On Your Own Terms, very soon.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Is it “kura”, or is it “gura?”
It’s both! On week’s episode of On Your Own Terms, regular host Justin Potts sits down with Chris Hughes to examine a rather pervasive term in and around the world of sake: kura, the Japanese word that encompasses storehouse, brewery, factory, and nowadays, a whole lot more. Sake breweries are often called sakagura in Japanese, with their modern facilities are often built around an older kura that can be 100s of years old. (Note: the “gura” spelling represents the inflection that occurs when attached to a preceding word, hence, “saka-gura”, as opposed to, “saka-kura”.)
The Japan Sake & Shochu Makers Association (JSS) has an excellent resource that lists all of the sake breweries throughout Japan that offer kura tours. There are also many companies that offer brewery tours as part of their personalized services, including our very own Sebastien Lemoine’s Passerelle.
Have you visited a sakagura before? Do you have plans to go? If so, share your experiences or let us know at @sakeonair on Instagram, Twitter, and Facebook, or send us a message to questions@sakeonair.com.
We’ll be back with more Sake On Air – On Your Own Terms, in just a few days.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Is it “unfiltered”?
This week’s episode of On Your Own Terms explores one component of sake’s rather confusing classification of filtered vs. unfiltered when we discuss muroka sake with one exceptional gentleman who happens to be both the owner and head brewer of North American Sake Brewery and co-founder of the Sake Brewers Association of North America, Andrew Centofante.
Often simply communicated as, “unfiltered”, muroka is just one of many processes and choices available to a brewery when deciding the nature of the sake that they want to send out into the world. As concepts such as “low intervention” increase in popularity and align with the values of more and more brewers and consumers, muroka is gradually becoming more and more a key piece of vocabulary related to sake-specific communication. But is “unfiltered” entirely accurate? Is there more to it? This week regular host Justin Potts sits down with Andrew to discuss.
Is muroka a term you pay attention to or place value in? Let us know at @sakeonair on Instagram, Twitter, and Facebook, or send us a message to questions@sakeonair.com.
We’ll be back with more Sake On Air – On Your Own Terms, in just a few days.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’re back again with more, On Your Own Terms, the series that allows our guests to select a single bit of sake or shochu-specific terminology to share with us, explaining it concisely, while also reflecting on their unique experiences and perspectives tied to their topic-of-choice.
This week, the Sake Concierge, Takashi “Umio” Eguchi, brings both terminology and perspective that only he could deliver. This time around we explore the “ricey” component of the sensory experience of sake.
When we started doing this, somewhat narrow-mindedly there was an assumption that most guests would likely select a Japanese-term that would mean little to those not particularly well-versed in the world of sake or shochu. While that’s generally been the case up until now, Umio throws a wrench in things this week – in the best way possible.
The sensory experience of sake is often described, in terms of either (or both) flavor or aroma as being “ricey”, or expressing “riceyness” in some form, whether it be something reflecting steamed or cooked rice, mochi rice, rice bran, or something else entirely.
If your evaluation of a particular wine pointed out its “grapeiness”, you might get sideways looks for pointing out the obvious. If we were talking beer, however, pointing out “malty” character or something being “hoppy” would be considered information of value.
For a drink essentially made entirely from rice and rice-based raw materials (koji!), what meaning or significance does the “riceyness” of a particular sake communicate? Could it mean something different to different people depending upon their geographical or cultural perspective? How does such a term not only point out the obvious, but also the exemplary? Umio elucidates on all of these things, keeping us on our toes and in a state of reflection for this session of On Your Own Terms.
We’ll be back with more Sake On Air – On Your Own Terms, in just a few days.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In case you missed it, we’ve just kicked off our new mini-series: On Your Own Terms, where we examine sake or shochu-specific terminology concisely through the eyes of the advocates and professionals that have unique experiences and perspectives on their topic-of-choice. Last episode we looked at the ever-popular topic of nama together with Jorge Navarette at Matsui Shuzo in Kyoto. (Nama has been a recent hot topic here on the show, actually). For those that missed out, it’s right below this episode in your Sake On Air podcast feed!
This week we’re joined by the ever diligent, hardworking, and knowledgeable Arline Lyons of Discover Sake and Taste Translation. Always a reliable and accurate source for timely and pertinent sake information out of Japan, the Zurich-based translator and educator throws us a bit of a curveball this week with her sake terminology of choice: kanri.
While not typically a part of the outward-facing sake lexicon, it’s a term that has significant implications related to how the production of sake is, hint: managed.
Let us know how the concept of kanri fits into your perception of sake or shochu, and what other sorts of terminology you’d like for us to explore. Feel free to share your thoughts on this week’s show (and this new series) @sakeonair on Instagram, Twitter, and Facebook, or send us a message to questions@sakeonair.com.
We’ll be back with more Sake On Air – On Your Own Terms, next week.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week we kick off a brand-new mini-series looking at sake (or shochu)-specific terminology in a new way.
Up until now we’ve occasionally hosted in-depth discussions on hyper-specific topics unique to sake or shochu making, service, or experiences (see: Koji Basics, Kanzake, etc.), where we would round up our hosts or a team of specialists in attempt to unravel exciting and essential topics related to our favorite drink categories.
Based on what our listeners have told us (and what the numbers say), more-often-than-not these have been our most popular and most requested show format. It turns out people want to dig into this stuff!
This got us thinking: maybe there’s a way for us to explore these important terminology in a manner that’s both more concise, while also maintaining and valuing the range of perspectives that coexist around these topics.
Our (tentative) response to that question is this brand new (mini?) series, “On Your Own Terms”, where one of our hosts invites a special guest who is proactively working or engaged in the world of sake or shochu, asking them to introduce to us a specific piece of vocabulary that they feel is particularly significant or close to their heart – on their own terms.
Understanding “what” a particular term means is important, but understanding and appreciating an individual’s understanding and appreciation for a theme or topic is, we think, equally important. Here at Sake On Air, while we do our best to provide answers, more than anything, we want to offer new perspectives. That way sake lovers (and our lovely listeners) can hopefully enjoy sake not only the way they were “taught”, but more freely and enjoyably on their own terms.
For this first iteration we welcome back to the show Jorge Navarette, brewer, sales manager, and all-in-one sake powerhouse at Matsui Shuzo – makers of Kagura – located in the heart of Kyoto. (Jorge previously joined us back on Episode 49: Kurabito Life). Jorge’s terminology of choice this week: nama. Being a brewery that doubled down on nama as a core component of their main product line, he and the team at Matsui Shuzo are in a great position to not only define, but offer perspective on what it means to both brew, sell, and enjoy namazake as more and more sake drinkers’ curiosity is piqued by the world of entirely unpasteurized sake.
For this new series, we’re going to be coming at you rapid-fire over the next several weeks, examining what this sort of show format could look like in a world of Sake On Air that happens with greater frequency, as well as to gauge what our listeners think. So please, let us know! You can share your thoughts @sakeonair on Instagram, Twitter, and Facebook, or send us a message anytime at questions@sakeonair.com.
We’ll be back with more Sake On Air – On Your Own Terms, before you know it.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Books dedicated entirely to specific sake-producing regions have for all intents and purposes been non-existent in the English language; at least, until now.
Enter, Discovering Yamaguchi Sake: A Taster’s Guide to Breweries, Culture, and Terrain, the recently released publication from Stone Bridge Press written by long-time Yamaguchi-resident, sake specialist, and fellow podcaster, Jim Rion.
Sake long being in need of a tome dedicated to exploring the regional characteristics of a unique sake brewing region, Jim’s hard work and dedication to the industry and to his relationships nurtured over many years with the breweries of Yamaguchi Prefecture make Discovering Yamaguchi Sake a long-awaited and much-needed contribution to the dialogue surrounding sake and its regionality. Making equal real estate for the region’s movers-and-shakers alongside the less well-known or more obscure breweries and labels does the region and the topic a great service, making the book a fantastic balanced representation of the region and a highly recommended addition to anyone’s sake library.
If you’ve managed to pick up a copy of Discovering Yamaguchi Sake, please do share with us @sakeonair, and be sure to follow along with us and @jim_and_jizake on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.
We’ll be back very soon with plenty more Sake On Air before you know it.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
If you’ve been listening to this show even intermittently over the past several years, you’re probably already aware that starting a sake brewery from scratch in Japan is, and has been for decades, a gargantuan task. However, in recent years, the number of young entrepreneurs navigating regulatory loopholes in order craft sake themselves in a manner that fulfills a dream and mission of cultivating a more inspiring and sustainable culture (and business model) for the next generation are beginning to pop up here-and-there across the country.
The latest challenger pushing the envelope is Yuji “Yoshi” Adachi, founder, head brewer, and farmer at Adachi Noujo, a new craft sake brewery scheduled to open in earnest in Osaka before the end of summer 2023. An increasingly popular bit of vocabulary being adopted by a growing number of sake breweries looking to summarize their dedication to agriculture and commitment to brewing, “Noujo” is a made-up word that mashes together the characters of “farming” and “brewing”. With his own single plot of koshihikari that he spent the past couple of years restoring, for the foreseeable future, it’s a one-man operation where Yoshi is handling…everything.
But Yoshi’s foray into sake was by no means preordained. Having spent his early 20s in Texas pursuing a lifelong ambition to become an Olympic swimmer, followed by a stint helping his father establish and run a Japanese food restaurant in the longhorn state, his return to Japan and a stint at a popular sake bar in Kobe sent him spiraling down the an unintended sake path. Being so young it seems like this new brewery popped up out of nowhere, but after 3.5 years at Hachinohe Sake Brewery (makers of Mutsu Hassen, not to mention the most awarded sake brewery of 2021) and two years at Nishiyama Shuzojo in Hyogo both brewing and farming, he’s been laying the groundwork for his vision through his first original label, Koyoi, and is now on the cusp of bringing a new sake brewery to his home city of Osaka for the first time in a long, long time.
For this episode, Yoshi shares his story, plans, and ambitions (including the establishment of a sake brewery in Switzerland!) with regular host Justin Potts. If you’re looking for a source of inspiration this week, look no further.
At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’re somewhat at a loss for words.
When we first began Sake On Air back in October of 2018 it was by no means a given that we would wind up putting 100 episodes about sake and shochu out into the world.
Ambition, intertwined with ongoing effort to make a sake-centric podcast a reality was actually years in the making prior to this thing ever getting started. There was a feeling that something of this nature ought to exist, but with no real sake-specific precedent for reference, we had no idea as to whether or not anyone would actually listen, or if there was enough interest out in the world to justify this sort of production.
This week, we just want to say, “Thank you,” to everyone for proving to us and the global sake community at large that we were just the right amount of crazy not only for starting Sake On Air in the first place, but also for keeping this thing going.
We’ve always hoped that Sake On Air could be somewhat educational for those with both a new or insatiable interest in sake or shochu, but with so many great educational programs available nowadays, more than anything we’ve wanted the show to be a place where we could expand the dialogue – and in turn, the breadth of possibilities – for how these incredible drinks could live in the lives of both casual drinkers, as well as enthusiasts. We want for anyone and everyone with a spark of interest in the world of sake to feel comfortable and empowered to integrate these into their life in a way that makes sense for them, as well as share that experience with others. We know that one 60-minute episode isn’t enough to capture the depth and breadth of what the worlds of sake and shochu have to offer, but by keeping a large cast of hosts and inviting a wide range of guests to explore a variety of topics every other week, our hope is that the cumulative output of Sake On Air will be something evergreen for both new and old listeners for years to come.
We don’t know what the future will bring for the show – or whether or not another 100 episodes are even in our future – but this week, we just wanted to take a moment and express our thanks to all of our listeners for continuing to be our inspiration for keeping this going. So go ahead and grab your favorite koji-powered beverage and tune in.
If you like, you can share with us your own thoughts on how Sake On Air can continue to contribute to your life with sake and shochu. We’ll keep doing this as long as we feel we’re in a position to bring something meaningful and useful to the table. What that looks like is as up to you, our listeners, as it is to us. We love hearing from you, so please do reach out to us on Instagram, Twitter, or Facebook, or you can always email us directly at questions@sakeonair.com.
Thanks so much for letting us do this 100 times. We’ll be back with round 101 before you know it.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Last week we brought you the first session from Sake Future Summit 2022 in a nice, easy-to-digest podcast package. (Videos from across the two weekends are, of course, still available for your viewing pleasure). This week we’re continuing that trend and bringing you another very special session that specifically examined the current and possible future state of the U.S. sake market, titled appropriately, Bringing Sake to the American Mainstream.
This particular roundtable was hosted by Weston Konishi, president of the Sake Brewers Association of North America. Joining him was Nina Murphy, owner of Sunflower Sake in Portland, Oregon, Pablo Rivera, founder of WESAKE, and Matt Bell, CEO of Origami Sake in Hot Springs, Arkansas. Each of these three inspiring entrepreneurs comes from a very different professional background and the resulting path that they’re charting for their own sake projects are equally unique, each poised to chart a new and exciting trajectory for the future of sake across the U.S.
If after listening to this week’s you’re still in need of some more sake and shochu-related musings, you can head over to the official JSS YouTube channel for all of these sessions and more. If you’re looking for more Sake On Air, @sakeonair will connect you straight to us on Instagram, Twitter, and Facebook. You’re always welcome to reach out to us at questions@sakeonair.com as well.
Believe it or not, next week we’ll be back for our 100th episode of Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Back in January across two weekends, the Japan Sake and Shochu Makers Association hosted the second iteration of the Sake Future Summit. (The first was held back in 2020). For those that missed it, now is as good of a time as ever to catch up!
There were a handful of sessions conducted in Japanese (with English subtitles) that will require you to set aside a bit of time to read along. These include programs on, “Cutting Edge Sake & Food Pairing” with Marie Chiba (EUREKA!) and Hitoshi Utsunomiya (JSS), “Challenging Tradition & Innovation”” with Choubei Yamamoto (Kaze no Mori) and Norimasa Yamamoto (KID), “Shochu as a Global Beverage” with Julia Momose (Bar Kumiko), Shuzo Nagumo (Spirits & Sharing), and Marico Kojima (JSS), and plenty more.
While the above programs will be infinitely tied to YouTube for most of our listeners, there were also a handful of thoughtful sessions conducted entirely in English. For those that find podcasts to be a more enjoyable way to absorb their sake and shochu info, we’ve decided to compile a handful of these into the good ol’ standard podcast format for your listening pleasure.
This week we bring you the session that kicked off this year’s Sake Future Summit, “The Global Transformation of Sake”, featuring Monica Samuels (Vine Connections/Kome Collective), Lorenzo Ferraboschi (Sake Company), and Hugo Chan (Sake Central), mediated by your regular SOA host, Justin Potts.
If you finish up this show and are eager to dive into more sake and shochu-related discussion, you can head over to the official JSS YouTube channel for all of these sessions, and more. At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it.
We’ll be back very soon with plenty more Sake On Air before you know it.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In last week’s episode I interviewed Elliot Faber of Sake Central in Hong Kong If you missed that conversation, I encourage you to hit pause, go back, and check that out.
We had a very lengthy conversation, some of which wound up on the cutting room floor.
There was one topic, however, that after cutting it from the initial interview, after going back, I started thinking that maybe we ought to put out into the world.
Being a newly minted father himself, our conversation naturally shifted to the topic of parenting while working in the drinks business, and more specifically, the sake business.
As a father of two myself, it’s something that I think about regularly, struggle with frequently, and live with daily.
The thoughts and experiences that Elliot and I shared are by no means meant to be advice, suggestions, or rules to live by. We fully recognize that peoples’ relationship with sake – and alcoholic drinks in general – are uniquely influenced by many factors, that they’re nuanced, and occasionally sensitive.
More than anything, following our discussion, I just felt that it addressed an important topic that touches both people working in the drinks industry, as well as their families, but doesn’t often get discussed as part of the regular conversation around “drinks” all that often. In the case of sake and shochu specifically, we’re on a mission to not only bring these fantastic and inspiring beverages to more people, but to hopefully do it in a way that makes their lives better as a result. As people with children make up a massive part of the global population, maybe taking a moment to have these kinds of conversations – and then think about how we can be a beverage category that supports families of all definitions – might be a meaningful path forward for everyone.
If you have your own thoughts and experiences related to how you’ve managed drinks and parenting in your own life that you’re keen to share with us, be those sake-specific or otherwise, please do. We’d love to hear them. You can share stories with us @sakeonair over on Instagram, Twitter, and Facebook, or send us something directly to questions@sakeonair.com.
Thanks so much for tuning in this week. We’ll be back again very soon with more Sake On Air. Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Summarizing the work of Elliot Faber is a challenge. Often simply introduced as “Sake Samurai”, a title bestowed in 2016, which added him to the ranks of the select and deserving few to carry the title, ever since he catapulted onto the global sake scene as beverage director spearheading an inspiring sake program at Hong Kong’s now renowned Yardbird in 2011, Elliot has gone on to position and re-position himself in every crack and crevice of the sake industry where he found room for meaningful contribution. In doing so, the Canada born-and-raised workhorse has strategically and masterfully woven an ecosystem for the proliferation and education of exceptional sake throughout one of the world’s most competitive and dynamic sake markets – Hong Kong.
On this week’s episode, Elliot sits down with regular host Justin Potts to talk about the evolution of Hong Kong’s now sake experience mainstay – Sake Central (where he is now interim CEO) – as well as how his other ventures such as Sunday’s Spirits and Kura Collective have proven integral to bringing exceptional Japanese sake, whiskey, shochu (and awamori!) product and relationships to life in Hong Kong and beyond. We touch upon the rapid succession of new projects and evolving initiatives that he helped bring to life amidst the island’s complex relationship living with COVID-19, and how unexpected opportunities led to knew projects in Singapore and a soon-to-be-opened sake dining establishment in Germany.
Last but not least, in 2022 Elliot was finally able to track down and acquire the rights to his 2015 book that first demonstrated to many of the sake-loving public outside of Hong Kong the passion and dedication that had been inspiring his work for years. Sake: The History, Stories and Craft of Japan’s Artisanal Breweries is (finally!) available once again through the serendipitous birth of the currently one-off Tanso Publishing house. Elliot tells us about the challenges with bringing this passion product back to life, as well as plans to further expand the work with extensive travel plans scheduled this summer in Japan.
A difficult man to keep in one place, right now Elliot is doing a “Sake a Day” challenge over on his Instagram, which is a great way to interact with the ever-busy Sake Samurai.
As for us here @sakeonair you we’re easy to keep up with on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com.
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Sparkling sake is on the rise. A style that was often served and enjoyed as an exciting and curious anomaly only a few years ago has become a staple in the lineup of sake breweries all across Japan. While more and more breweries enter new products into the increasingly crowded market every year, a handful of breweries have committed a massive amount of energy and resources to doubling down on their commitment to quality and their position as leaders in this ever-more popular style.
The logistical and often cost-prohibitive challenges to delivering a quality, consistent – not to mention non-exploding – bottle of sparkling sake to market are very real, however. It’s those challenges, and the resulting price on the shelf to the end consumer, that have kept many of the beautiful examples of sparkling sake out of the hands of the majority of sake lovers across the globe.
One brewery in the U.K., however, has taken those challenges head on, committing to the level of craftsmanship, as well as the challenges, that go into making and delivering this exciting take on our beloved koji-fermented beverage.
Aptly named, The Sparkling Sake Brewery is the largely one-man, handcrafted vision of founder and head brewer, Naoki Toyota, dedicated to producing solely sparkling sake. The result of a handful of drastic life changes, including a move to the UK from his home in Japan, along with the birth of his first child, Naoki’s fascination with the concept of “impermanence” in nature and the beautiful depiction of that which he discovered in the world of fermentation led him to pursue sparkling sake as his means of exploration and expression.
Now, with the support of a team helping him to realize his passion and vision out in the world, The Sparkling Sake Brewery is releasing fresh-brewed and seasonal small-batch sparkling sake on a regular basis. From their flagship “awa” to the (currently sold out) “berries”, the brewery has also contributed their sake kasu to a unique local craft beer product, and provides shio koji for those with culinary ambitions.
This week we’re joined by head brewer Naoki Toyota, as well as brand advisor and sake educator Tracey Delaney. Together, the two walk us through the experiences the led to the birth of The Sparkling Sake Brewery, the path that brought them together on a mission to pursue sparking sake (and sake in-general) in the UK, and their excitement and ambitions for the future of category.
Those curious to follow along with happenings at The Sparkling Sake Brewery can register for updates on product releases, as well as follow along on Instagram.
As for us here @sakeonair you can always journey with us over on Instagram, Twitter, and Facebook. You’re welcome to share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com.
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
It is not so uncommon these days to come across non-Japanese sake brewers, indeed we have featured many on this show, but in the case of this week’s guest, sake is quite literally in his family’s DNA. Having been raised in the US, George Briant Inoue Parsons is now preparing to take over from his uncle to run Inoue Shuzo, makers of Hakoneyama brand sake, a 100 year old sake brewery in Kanagawa. It’s a role George never expected would fall to him, and he needed some persuasion to take up the family mantle, but he gave up a career in the hotel industry in Hawaii on hold to answer the call.
As the 8th generation president in-waiting, he now faces the challenge of keeping his family tradition alive while exploring new frontiers to take the brewery into the modern age. In an industry as old as sake with so many traditions and rules, it is a tough task for any non-Japanese to adapt, but George has had the added pressure of family expectation. Suffice to say, it has been a huge learning experience, and this is just the beginning of his journey. George might be half Japanese, but having spent such a long time outside Japan, he has that natural outsider appreciation for the deeper elements of Japanese sake culture and he is able to take a fresh perspective that people who have grown up in the country perhaps cannot. He is in a rather unique position of being able to look outwardly at his brewery’s heritage and this may provide hints on what direction to steer it in the future. Perhaps following in the footsteps of his great grandfather who was something of a pioneer in promoting sake overseas, George is also trying to bring his family’s sake to an international stage.
Join Sebastien Lemoine and Christopher Hughes as they explore George’s sake beginnings and his vision for the brewery.
We’ll be back in a couple of weeks with more Sake on Air.
Until then, kampai!
Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
For Paul Willenberg – aka “Namazake Paul”– namazake is a unique exploration into the seasonality of sake.
Based in Portland, Oregon, Paul has been lovingly cultivating what’s become arguably the most prolific source for unpasteurized sake (namazake) in the U.S. Due to namazake being primarily available only as seasonal, limited releases, along with the logistical challenges (and costs) associated with bringing this special sub-category of sake to a market that’s still very much in its early stages, availability of this exciting slice of the sake category has long been limited. However, thanks to Paul’s passion and commitment, awareness is growing, as is demand.
This week Sake On Air hosts Chris Hughes and Sebastien Lemoine sit down with Namazake Paul to discuss the appeal and possibilities unique to the world of namazake, as well as the approaches and challenges to making a nama-filled sake world a reality.
And speaking of seasonality, it just so happens that Paul has put together a special labor-of-love for the holiday season: the world’s first and only Sake Advent Calendar! If you’re listening to this week’s episode and have someone in your life that you think would benefit from a holiday season fueled by delicious sake, or if you’re looking to treat yourself a bit this year, there’s still time to score this special seasonal package in time for the holidays.
Share your namazake experiences with us here @sakeonair over on Instagram, Twitter, and Facebook. If you’re curious to know what the cast and crew of Sake On Air are up to, be sure to follow along with us at any or all of the above. You’re welcome to share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com.
We’ll be back in a couple of weeks with more Sake on Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
“My life in Kyoto is my life in sake.”Those few words from this week’s guest, Sake Concierge Takashi “Umio” Eguchi, rather appropriately and succinctly sum up why it is we were so excited to have him join us to explore such an iconic sake region.Author of the excellent tasting notes for The Japanese Sake Bible, host of his insightful YouTube tasting series and the accompanying Sake Concierge website, as well as hosting a wide range of tasting events and tours throughout Kyoto and the surrounding regions exploring the finer details of sake, Umio’s love and appreciation for his home of Kyoto is palpable.Note, however, that while this week’s show does indeed touch upon the greater Kyoto region just a bit, as often happens, the Fushimi region pretty much steals the show this week. Which is fine, as there’s never enough time that can be dedicated to this iconic area. (Those keen to dig deeper can revisit Episode 55, or John’s interview with Gekkeikan from the Sake Future Summit, as well). Rest assured, we’ll be back to Kyoto again – and again, and again... Another exciting component of this week’s show is that we’ve finally got our often behind-the-scenes, ever-traveling social media supervisor (and co-host of Sake Unplugged), Cindy Bissig taking a turn in the interviewer seat!And one more thing: as you’ll hear at the top of the episode, Sake Future Summit is coming back! Tune-in for info on dates and times and be sure to follow along for more details as they materialize.For that, along with plenty more sake and shochu updates, follow along with us at @sakeonair on Instagram, Twitter, and Facebook, or if you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com.We’ll be back with more Sake On Air in just a couple of weeks.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
As much as this week’s episode is informative, it’s also a bit of a celebration.Simone Maynard (aka: Sake Mistress) has been a dedicated, hard-working evangelist spreading the good word of sake in her native home of Australia for years. That was until the spring of 2020 sent any and all opportunity to congregate around a bottle of nihonshu to a screeching halt. Unable to sit idly by while Japan’s breweries’ sales slumped and sake-inspired communities seemed to gradually dissolve, she launched Taste with the Toji, a weekly online community bringing sake lovers and sake-curious into the virtual room living room’s of sake breweries throughout Japan. What began as an experiment in hopes of at least managing to do something rather than nothing while being stuck in one of the most restrictively locked down regions of Australia, that experiment organically evolved into a nearly weekly gathering that is now approaching its 100th session as of this recording.Managing to cultivate a sake-centric community that incorporated a vast range of Japan’s most inspiring breweries and dedicated sake-driven followers eagerly tuning in each week for new sake discoveries and to check in with new and old friends alike, Taste with the Toji has become an international sake-lovers’ virtual watering hole that a diverse and ever-growing community not only takes part in, but also contributes to.For a number of reasons outside of her control, despite extensive and incessant communication with breweries and community members supporting her work from Japan, the Sake Mistress was unable to venture back to the sake homeland until September 2022. Thanks to her thoughtful and dedicated engagement with the world of sake, her return marked both an inauguration and a celebration, as she was honored the with the prestigious title of Sake Samurai.For this week’s episode, we interview Simone in front of a live audience, digging into her personal sake story, but also discussing her experience with the evolution of Taste with the Toji while distanced from Japan but connected through community at a distance over the past 2+ years, how it feels to be back on the island after so long for an entirely unexpected (but well-deserved) honor, and how she’s thinking about her sake path ahead.For some of our listeners, this episode may come across as a bit “inside baseball.” That’s because the live audience gathered for this week’s recording is comprised of individuals that have been either dedicated followers or contributors (most often both) to the Taste with the Toji community over the past couple of years. An endeavor intrinsically interwoven into Japan’s sake landscape, the support of many individuals based here on the island have been a critical component fueling what Taste with the Toji has grown into. For many, this was the first chance to meet in person, celebrating the work of an inspiring Sake Mistress and an opportunity to raise an ochoko together in real life.This was a rather special session that we all enjoyed a great deal. We hope that all of our listeners enjoy it as much as we did.
We’re as busy as ever at @sakeonair over on Instagram, Twitter, and Facebook. If you’re curious to know what the cast and crew of Sake On Air are up to or awaiting hints about what we’ve got coming down the pipeline, be sure to follow along with any or all of the above. If you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com.We’ll be back in a couple of weeks with more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’re continuing on our Sake Travel series this week with a visit to the city of Niigata. While the entire prefecture of Niigata is littered with fantastic sake destinations, we’ve decided to narrow the scope just a bit and save our explorations into the greater region for another day. That being said, we’ve dabbled in Nagaoka and Sado Island as part of our previous episodes, which are you can tune into now if you’re seeking a deeper exploration into the larger region right this minute.In order to help us do this great city justice we’ve recruited Tomomi Duquette to the show this week, founder and director of Niigata Sake Lovers, not to mention a prolific educator and navigator throughout the larger world of sake in general.In this week’s discussion we more-or-less arrived at the conclusion that a visit to Niigata should start (and end) with a visit to Tabi Bar and Ponshukan – both located right inside Niigata Station – but where you go from there is really up to you.When it comes to drinks and dining we touch upon Furumachi Jikon, Bit, Armonia, Ponshu Girl, Suzuki Sengyoten (for the early-risers), Minato Sushi, and more. If you’re in town at the right time, there’s Furumachi Burarizake (Furumachi Pub/Izakaya Crawl), the (in)famous sake festival, Sake no Jin, and the recent Niigata brewing industry mainstay, the Niigata Jozo (Brewing) Summit.For those looking to explore the wider world of Niigata brewing and beverage, spending a night in the neighboring fermentation town of Nuttari is a must, not to mention the ever-growing Niigata Wine Country and the enjoyment of Japan’s first craft beer brewery, along with a handful of other great local beer producers.For sake brewery tours, Imayotsukasa is an easy (and highly recommended) visit, as well as DHC for its hospitality and welcoming setup at Kayamatei tasting room and cafe. The brand new doburoku-centric producer (and café), Lagoon Brewery, is new entry making an impact thanks to its great sake and beautiful location.If you’re looking for something on your way in (or out) of town, we touch on a few sake-centric or heavily sake-influenced excursions, including Kamosu Mori and the surrounding onsen region (not to mention Tomomi’s new brewery project), or a visit to Tsubame Sanjo to explore the insane level of craftsmanship in metal working, producing some of the world’s most sought after culinary knives and the most inspiring copper wares north of the equator.Niigata is incredibly accessible, yet still resting firmly in Hidden Gem status. As much as we’d like to keep it all to ourselves, we thought you deserved to enjoy it as much as we do on your next visit to Japan.For more sake explorations and regional adventures, follow along with us at @sakeonair on Instagram, Twitter, and Facebook, or if you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com. We’ll be back with more Sake On Air in just a couple of weeks.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’re continuing on our Sake Travel series this week with a visit to the city of Niigata. While the entire prefecture of Niigata is littered with fantastic sake destinations, we’ve decided to narrow the scope just a bit and save our explorations into the greater region for another day. That being said, we’ve dabbled in Nagaoka and Sado Island as part of our previous episodes, which are you can tune into now if you’re seeking a deeper exploration into the larger region right this minute.In order to help us do this great city justice we’ve recruited Tomomi Duquette to the show this week, founder and director of Niigata Sake Lovers, not to mention a prolific educator and navigator throughout the larger world of sake in general.In this week’s discussion we more-or-less arrived at the conclusion that a visit to Niigata should start (and end) with a visit to Tabi Bar and Ponshukan – both located right inside Niigata Station – but where you go from there is really up to you.When it comes to drinks and dining we touch upon Furumachi Jikon, Bit, Armonia, Ponshu Girl, Suzuki Sengyoten (for the early-risers), Minato Sushi, and more. If you’re in town at the right time, there’s Furumachi Burarizake (Furumachi Pub/Izakaya Crawl), the (in)famous sake festival, Sake no Jin, and the recent Niigata brewing industry mainstay, the Niigata Jozo (Brewing) Summit.For those looking to explore the wider world of Niigata brewing and beverage, spending a night in the neighboring fermentation town of Nuttari is a must, not to mention the ever-growing Niigata Wine Country and the enjoyment of Japan’s first craft beer brewery, along with a handful of other great local beer producers.For sake brewery tours, Imayotsukasa is an easy (and highly recommended) visit, as well as DHC for its hospitality and welcoming setup at Kayamatei tasting room and cafe. The brand new doburoku-centric producer (and café), Lagoon Brewery, is new entry making an impact thanks to its great sake and beautiful location.If you’re looking for something on your way in (or out) of town, we touch on a few sake-centric or heavily sake-influenced excursions, including Kamosu Mori and the surrounding onsen region (not to mention Tomomi’s new brewery project), or a visit to Tsubame Sanjo to explore the insane level of craftsmanship in metal working, producing some of the world’s most sought after culinary knives and the most inspiring copper wares north of the equator.Niigata is incredibly accessible, yet still resting firmly in Hidden Gem status. As much as we’d like to keep it all to ourselves, we thought you deserved to enjoy it as much as we do on your next visit to Japan.For more sake explorations and regional adventures, follow along with us at @sakeonair on Instagram, Twitter, and Facebook, or if you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com. We’ll be back with more Sake On Air in just a couple of weeks.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
For this third installment of our Sake Travel Series, we’re heading north – way north!More commonly associated with some of the best skiing and snowboarding on the planet, extravagant snow festivals, expansive landscapes unlike anywhere else in Japan, and a wholly unique and celebrated culture rooted in the livelihood of the Ainu people spanning centuries, it’s fair to say that Hokkaido was really only added to the sake map relatively recently.But what an incredible trajectory Hokkaido sake is on. From the rapid development of breweries across the territory by Kamikawa Taisetsu, to the unprecedented brewery relocation of Michizakura to the region, and the almost overnight transformation into a rice-cultivating powerhouse, Hokkaido is being looked to as a vision for the future of sake.To help you chart that vision this week are your hosts John Gauntner, Cindy Bissig, and Chris Hughes. From local stories and history to exciting brewery developments and a few suggestions on places to check out for some exceptional sake discoveries, we’ve got you covered.For more info on Hokkaido and other regional adventures, follow along with us at @sakeonair on Instagram, Twitter, and Facebook, or if you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com.We’ll be back with more Sake On Air in just a couple of weeks.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
For this third installment of our Sake Travel Series, we’re heading north – way north!More commonly associated with some of the best skiing and snowboarding on the planet, extravagant snow festivals, expansive landscapes unlike anywhere else in Japan, and a wholly unique and celebrated culture rooted in the livelihood of the Ainu people spanning centuries, it’s fair to say that Hokkaido was really only added to the sake map relatively recently.But what an incredible trajectory Hokkaido sake is on. From the rapid development of breweries across the territory by Kamikawa Taisetsu, to the unprecedented brewery relocation of Michizakura to the region, and the almost overnight transformation into a rice-cultivating powerhouse, Hokkaido is being looked to as a vision for the future of sake.To help you chart that vision this week are your hosts John Gauntner, Cindy Bissig, and Chris Hughes. From local stories and history to exciting brewery developments and a few suggestions on places to check out for some exceptional sake discoveries, we’ve got you covered.For more info on Hokkaido and other regional adventures, follow along with us at @sakeonair on Instagram, Twitter, and Facebook, or if you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com.We’ll be back with more Sake On Air in just a couple of weeks.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In August we gave you a taste of our new Sake Travel series, which we’ll be returning to again here shortly.This week, however, we’ve got the first in what will be another new ongoing series: Unfiltered.New things are happening all the time in and around the sake and shochu industries that are noteworthy and impactful. As individuals living-with-sake, we’re also constantly having a range of new experiences that are being impacted by the constantly evolving worlds of sake and shochu.We wanted a good excuse to bring our hosts – and occasional guests – together to not only inform our listeners of some of the industry’s more significant news and developments, but also provide a bit of context, sharing our own personal thoughts, experiences, and insights along the way. We may (likely) just chat on sake-related things that just happen to be on our mind, as well.This week your hosts Rebekah Wilson-Lye, Chris Hughes, and Justin Potts sit down to discuss:・The underrecognized impact that catching COVID has on those in the food and beverage industry.・The possibility of a (nearly) fully open Japan in the not-so-distant future.・The National Tax Agency’s less-than-perfectly executed campaign to “get more young people to drink”.・The establishment of the Japan Craft Sake Brewers Association and how it reflects (and challenges) current industry regulations while striving to broaden the category.
We had a lot more to discuss, but will be saving it for a future Unfiltered episode. Let us know what you think of this new series format by following along and sharing with us at @sakeonair on Instagram, Twitter, and Facebook. You can share questions and ideas for future Unfiltered discussion topics by reaching out to us at questions@sakeonair.com.Somehow, sake and shochu taste (even more) exceptional this time of year.Enjoy (responsibly) and kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In August we gave you a taste of our new Sake Travel series, which we’ll be returning to again here shortly.This week, however, we’ve got the first in what will be another new ongoing series: Unfiltered.New things are happening all the time in and around the sake and shochu industries that are noteworthy and impactful. As individuals living-with-sake, we’re also constantly having a range of new experiences that are being impacted by the constantly evolving worlds of sake and shochu.We wanted a good excuse to bring our hosts – and occasional guests – together to not only inform our listeners of some of the industry’s more significant news and developments, but also provide a bit of context, sharing our own personal thoughts, experiences, and insights along the way. We may (likely) just chat on sake-related things that just happen to be on our mind, as well.This week your hosts Rebekah Wilson-Lye, Chris Hughes, and Justin Potts sit down to discuss:・The underrecognized impact that catching COVID has on those in the food and beverage industry.・The possibility of a (nearly) fully open Japan in the not-so-distant future.・The National Tax Agency’s less-than-perfectly executed campaign to “get more young people to drink”.・The establishment of the Japan Craft Sake Brewers Association and how it reflects (and challenges) current industry regulations while striving to broaden the category.
We had a lot more to discuss, but will be saving it for a future Unfiltered episode. Let us know what you think of this new series format by following along and sharing with us at @sakeonair on Instagram, Twitter, and Facebook. You can share questions and ideas for future Unfiltered discussion topics by reaching out to us at questions@sakeonair.com.Somehow, sake and shochu taste (even more) exceptional this time of year.Enjoy (responsibly) and kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In case you missed it, last week we kicked off a new mini-series in Osaka. This week, together with hosts John Gauntner, Rebekah Wilson-Lye, and Chris Hughes, we’re off to Nagano!Despite being Japan’s only entirely landlocked prefecture, sharing a border with 8 different prefectures gives the region with 2nd most breweries in Japan some wild diversity. Being a rather short and easy trip from Tokyo gives it some great accessibility. Together, the newly-minted Geographical Indication of Nagano makes for a no-brainer when it comes to sake travel.Despite this being a travel-centric episode, this week’s show is additionally packed with regional sake facts and is a fantastic primer on the region as a whole. From a breakdown on regional rice varieties and yeast types to local styles, an examination of local regional differences to unique food culture, the group’s combined sake knowledge and clear love for Nagano makes this episode a resource worth bookmarking for future reference.Beautiful (and dangerous) festivals, massive sake events, excellent museums, favorite sake picks, great brewery visits, world-class lodging and dining, sake therapy, and more, this week the crew goes over this gorgeous region with a fine-tooth comb, demonstrating exactly why Nagano deserves its place near the top of the sake pyramid and a significant chunk of time on your next Japan itinerary.For more info on Nagano and other regional adventures, follow along with us at @sakeonair on Instagram, Twitter, and Facebook, or if you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com.We’ll be off to a new destination next week.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’re kicking off a new semi-ongoing series this week!Over the course of the past couple of years, in a world where international visitors have been largely restricted from entering Japan, we’ve been repeatedly getting a specific type of show topic request: sake travel.For those that have been used to visiting Japan on relatively frequent occasion but have had their regular visits rudely interrupted, many are keen to make the most of their long-awaited return once they are finally permitted to make the trip.For many others that have yet to tick Japan off of their bucket list, we’ve been contacted by a lot of listeners looking to remedy that as soon as they’re able, and make the most of their sake experiences here on the islands in the process.In a world where the results of a Google search are often treated as the “best answer” to a majority of the world’s unanswered questions, a lot of the most accessible and exceptional sake experiences to be had all across Japan have yet to bubble to the surface. For this series, we decided to bring together regular Sake On Air hosts that have both passion for, and experience with specific regions of Japan, together with long-time locals and specialists in local travel, dining, and of course, sake, to offer our listeners some tips on how to go about making the most of their next sake journey in Japan.To kick things off this week, show host Justin Potts is joined by long-time resident, musician, Sake Industry News editor, tour guide, and all-around exceptional sake advocate, Julian Houseman, to explore his home court in and around Osaka. Whether it’s taking advantage of your proximity to the legendary Nada and Itami regions and some of their iconic breweries, finding appreciation for the underappreciated Ikeda region, shopping for exceptional sake at legendary retailers like Yamanaka Sakenomise or Asano Nihonshuten, or running out to the suburbs for a visit to Daimon Brewery, Julian has more than a few suggestions for good times and great gastronomic discoveries in one of Japan’s most boisterous culinary metropolises.As Julian mentions at the end of the episode, be sure to keep an eye out for his article introducing some Osaka’s must-visit sake bars run by exceptional okami-san in an upcoming issue of Sake Today.You can continue to follow along with our own sake adventures at @sakeonair on Instagram, Twitter, and Facebook, or if you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com.We’ll be back next week for a visit to the next destination in our Sake Travel series.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Back on Air LivestreamWe can’t believe it has been nearly 4 months since our last “official” show release. Even though it was part of the plan, we’re now getting a bit stir-crazy. It’s time to get back on air.For those that missed it, we got most of the gang together at the JSS Information Center for a livestream back on July 29th. For those of you that missed it, we’ve cleaned up the audio and made it buttery smooth for your podcast-listening pleasure this week. If, however, you’re keen to take in the show in its entirety along with the all-too-rare visual component, you can watch that on our YouTube channel here. (Feel free to subscribe while you’re at it, as well).This week Sebastien Lemoine, Christopher Pellegrini, Rebekah Wilson-Lye, Chris Hughes, Cindy Bissig, and Justin Potts all pull up a seat at the bar to:Kampai! (2:56)Share stories from (up and) down time (7:50)Ponder the significance of Justin’s beverage selection (26:18)Consider our cloudy reunion (30:28)Soak up Big Chris’ haiku skills (31:03)Double down on doburoku (36:57)Announce new shochu regulations (47:50)Inquire about snazzy gentleman attire (48:56)Fire off an industry trend lightning round (51:14)Try to determine what awamori tastes like (57:55)Attempt to define French sake vs. “rice wine” (1:00:50)Discuss some favorite Tohoku sake (1:04:20)Collaborate on collaborations (1:08:28)Confirm the seemingly endless expansion of sake breweries making more than just sake (1:14:10)Explain fruity shochu (1:21:10)We’re as busy as ever at @sakeonair on Instagram, Twitter, and Facebook. If you’re curious to know what it is the cast and crew of Sake On Air are up to or are eagerly awaiting hints about what we’ve got coming down the pipeline, be sure to follow along with any or all of the above. If you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com.Next week we’ll be starting our mini-series highlighting sake-inspired travels experiences in different regions across Japan. For all of our listeners out there with Japan plans on their horizon, these are not to be missed!Be well, stay tuned, and until next week, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Back in October of 2018 when we released the very first episode of Sake On Air, none of us had recorded or produced a podcast before, and there was no precedent for what a podcast about sake and shochu could or should be. At the time, the number resources with quality information about what sake is were both growing and improving – which was fantastic! So instead of retreading that same material, we set out with the goal of “expanding the dialogue around sake and shochu.”Having a basic understanding of these incredible beverages and the common themes and terminology surrounding them is as important today as it was when we started. But given the geographical home of all of our hosts and our connections throughout the industry here in Japan, we felt that our role wasn’t only to inform our listeners as to what sake and shochu are, but to hopefully convey why it is they’re important and worth caring about. That’s why we emphasized the idea of “dialogue,” because to truly appreciate these magnificent beverages, we felt that engaging with a wide range of questions is equally – if not more – important than the so-called “answers”, and that the opportunity to examine the world of sake and shochu from a range of perspectives and appreciate the different values attributed to their beautiful complexity is what’s truly going to result in more individuals around the globe developing a life-long relationship with sake. We’d like to think that we’ve succeeded to certain degree in achieving fraction of that lofty goal that we initially set out for ourselves. We’re certainly proud of what we’ve put out into the world as Sake On Air, but we also recognize that there’s a great deal of work still to be done, as well as plenty of room for improvement to our formula.Working on the show over the past 3.5 years, as a team we regularly discuss the nature of the work that we feel we ought to be engaging in, not only as a podcast, but as a team. Throughout that time the sake industry has grown significantly, but so has our crew. The lives and professional obligations and directions of each individual here at Sake On Air has morphed and evolved, and Sake On Air needs to not only grow together with our listeners, but also together with our dedicated hosts and production team. Over the years there have been a lot of ideas and ambitions that we’ve been unable to realize for one reason or another, however in order to continue to make the show meaningful, we feel that the show needs to evolve to reflect the growing needs of our listeners, the changes in the industry, and the motivations of our crew.After a lot of discussing and planning internally, we’ve committed to making that transition, which is why the show will be going on just a brief hiatus.At the time of this recording we’re unable to announce a specific date upon which the show will return to the airwaves, but rest assured, you won’t have to wait long. When the show does return, you likely won’t notice any big changes immediately. However, in the months that follow, you should start to get a feel for what it is we’re working toward. Up until now we were limited as to the scope and nature of projects that Sake On Air was able to engage in. Moving forward we’ll be able to further commit to offering not only the kind of programming that truly leverages our team’s unique position within the sake industry, but also opens up possibilities for a wider range of projects and partnerships that further utilize the skillsets, knowledge, and resources of our team, hopefully leading to more kinds of meaningful engagement with sake and shochu for more people here in Japan and around the world.While the show is in downtime we’ll be continuing to share information across our social media channels, so we’d love it if you’d join us at @sakeonair on Instagram, Twitter, and Facebook. As the relaunch of Sake On Air approaches, we’ll be keeping you informed about what to expect – and when - so be sure to stay tuned.
We’ve welcomed more than an a few non-Japanese kurabito to the show in the past that have made sake brewing here in Japan their chosen path for a day or a lifetime. As the number of breweries integrating more diverse members into their workforce increases, it’s becoming difficult to keep track of the range of characters immersing themselves sake-driven careers here in the land of the rising sun.This week’s guest, however, has been on our radar for some time. Having spent roughly a decade brewing at a diverse range of highly respected breweries across Japan, including Okazaki Shuzo (Nagano), Yoshida Shuzo (Shimane), Kamoizumi Shuzo (Hiroshima), Banjo Jozo / Kuheiji (Aichi), and now, Terada Honke (Chiba), Mehdi Alexandre Medhaffar has gradually been refining his craft while exploring the depth and breadth of his relationship with the beverage that’s become a pillar of his life and livelihood.While Mehdi’s relatively recent transition to Terada Honke marks a very significant and personal change (which we discuss), his path to the present and his learnings along the way all contributed significantly to the development of his values in relation to this miraculous beverage that we celebrate. Sebastien Lemoine and Chris Hughes join Mehdi this week as he retraces his steps and recollects on how his life and evolution as a kurabito has inspired an evolution within himself.For those interested in following along with Mehdi’s adventure, you can do so on Instagram at @nomad_sake_brewer.
Be sure to also keep tabs on Sake On Air over on Instagram, Twitter, or Facebook, as well. Please also take a moment to leave us a review on Apple Podcasts or your favorite listening service, as it helps new sake lovers discover the show. Any additional comments and questions can be sent to us at questions@sakeonair.com.We’ll be back with more Sake On Air in a couple of weeks.Stay tuned, and until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
It’s been way too long since we’ve spent an entire episode dialing straight into the world of awamori. That’s why we’re thrilled that your host Christopher Pellegrini’s recent trip to Okinawa brought him together with Maurice Dudley, a man who has been slightly behind the scenes but at the absolute center of the concentrated efforts to bring the glory of awamori to spirits and cocktail connoisseurs throughout his hometown of Okinawa, as well as to regions across the globe.Maurice is a literal veteran in Okinawa, now having called the islands of the Ryukyu Kingdom his home since the mid-90s. This week he tells us about how during his time stationed with the U.S. military motivated him to double-down on his time spent with the local community on the island and the dining and drinking customs that accompanied the experience, how his bar and trade operation Blue Habu is playing a critical role in allowing him to communicate his love of awamori, and he also discusses with us takeaways from his recent promotional tour across Europe sharing Ryukyu 1429, followed by his aspirations for the future of the category. We hope you’ll track down a bottle of awamori and pour yourself a glass (or several) and sip along with us for this personal and insightful interview. While you’re at it, follow along with Maurice and his Blue Habu exploits in Okinawa and beyond on Instagram, Facebook, and Twitter.
Be sure to also keep tabs on Sake On Air over on Instagram, Twitter, or Facebook. Please also take a brief moment to leave us a review on Apple Podcasts or your favorite listening service, as well. Any additional comments and questions can be sent to us at questions@sakeonair.com.We’ll be back with more Sake On Air in a couple of weeks.Stay tuned, and until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We finally have a great excuse to discuss beer this week.Despite a long history of (ongoing) misrepresentation as “rice wine” and the sake industry’s mild obsession with the wine world, we’re finally reaching a point where common sense (and basic science) have started to take hold. The result is a wider realization and acceptance that, when it comes to the act of brewing, sake exists in a place closer to the world of beer than that of wine. (That being said, don’t forget that sake is its own beast entirely!)Those making beer, however, latched onto this long before the sake industry accepted it, as it has been beer breweries and homebrewers that helped lead the charge for commercial sake production outside of Japan, as well as the adoption of raw materials such as koji and sake yeast both domestically and internationally for applications in the beer-making process.From a commercial standpoint, the space on the Venn diagram where sake and beer overlap used to be a mere sliver, however in recent years that surface area has grown, with more and more beer breweries borrowing ingredients from the sake world, along with more and more sake breweries collaborating with beer breweries and producing a range of products that likely no one had predicted even a decade ago.This week your regular host Justin Potts is joined by president of Bright Wave Media, Ry Beville, who is the publisher of both Sake Today, the world’s first English-language sake-specific magazine, as well as Japan Beer Times, the entirely bilingual publication exploring the ins-and-outs of Japan’s beer industry. Together with Ry we look at the historical development of Japan’s beer industry, how the evolution influenced the relationship between sake and beer, how both sake and beer breweries are working together today, and what we might expect from both of these worlds in the not-so-distant future.You can follow along with Ry’s contributions to the worlds of beer and sake below.
Instagram:@japanbeertimes@saketodayTwitter:@JapanBeerTimes@SakeTodayWeb:Japan Beer Times: https://japanbeertimes.com/Sake Today: https://www.saketoday.com/
Be sure to keep tabs on Sake On Air over on Instagram, Twitter, or Facebook, as well. Those keen to revisit the Sake Future Summit can do so here on our YouTube channel. Please also take a brief moment to leave us a review on Apple Podcasts or your favorite listening service. Any additional comments and questions can be sent to us at questions@sakeonair.com.We’ll be back with more Sake On Air next week.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In Part 1 of this special two-part series visiting the producers reviving the lost art of kamejikomi, we spoke with Ken Kojima of Kojima Sohonten, makers of Toko sake in Yamagata Prefecture.This week we travel to the town of Gose in Nara Prefecture to chat with Chobei Yamamoto who represents 13 generations of sake-making at Yucho Shuzo, best known for their sake brand, Kaze no Mori. Yamamoto-san has not only reinstated the use of traditional kame earthenware pots into brewing, but he’s restored and reconstructed an entirely new brewery committed to traditional brewing practices utilizing kamejikomi.Having been dormant for the past 100 years, the new Kyoho Kura is dedicated entirely to the new soon-to-be-released Mizuhana brand sake. Mizuhana sake is not only brewed in traditional kame, but is also made in-line with traditional brewing recipes from start to finish. In this episode, Yamamoto-san gives us a bit of background into the role of Nara and the temple brewing that took place there which laid the groundwork for modern sake brewing, communicating why it makes so much sense for Yucho Shuzo to be dedicating the resources it has to these all-but-lost brewing traditions.You can learn more about Yucho Shuzo and Kaze no Mori here, as well as follow along with their work, their sake, and exploits in brewing and agriculture on Instagram at @kazenomori1719.
Be sure to keep tabs on Sake on Air over on Instagram, Twitter, or Facebook, as well. Please take a moment to leave us a review on Apple Podcasts or your favorite listening service. Any additional comments and questions can be sent to us at questions@sakeonair.com.We’ll be back with more Sake on Air next week.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Back in Episode 51 we explored the hard work being invested in restoring kioke, the large-scale traditional wooden tanks that transformed sake brewing in the Edo Period. Thanks to the hard work of many, supply can’t keep up with demand and as more and more breweries are wanting to reintegrate kioke back into their brewing practices and more woodworking craftsman are stepping up to learn the craft.But brewing using kame has been completely abandoned for (probably) at least the past couple hundred years; that is until now.As with the historical vessels commonly used for brewing during more primitive times in cultures all around the world, earthen ware pots, or kame, were long the standard containers where fermentation took place. Having been retired entirely following the development of the craftsmanship that led to larger wooden tanks and vessels that allowed brewers to significantly scale production, kamejikomi – brewing in earthenware pots – long ago became a thing of the past.But in hopes of restoring brewing traditions, as well as the craftsmanship and lessons associated with them, a pair of breweries have recently managed to bring kamejikomi back to life in their respective kura. Across a pair of episodes featuring these respective breweries, we’ll hear about how this exciting challenge is being realized at a time when there’s still no real precedent in recent history.In this episode, we’ll be hearing from Ken Kojima who represents 24 generations of Kojima Sohonten, makers of Toko brand sake, as well as both the Retsu and Kojimaya labels. Tune in to learn how it is that one of the oldest breweries in Japan decided to make a brewing dream a reality in their beautiful winter wonderland of Yonezawa in Yamagata Prefecture.You can read more about Kojima Sohonten in this recent piece over at Japan Today, as well as follow along with the world of Toko Sake on Instagram at @toko_sake.
Don’t forget to follow along with Sake on Air over on Instagram, Twitter, or Facebook, as well. You can also leave us a review on Apple Podcasts or your favorite listening service. Any additional comments and questions can be sent to us at questions@sakeonair.com.We’ll be back with Part 2 of this special series that will feature Yucho Shuzo, the makers of Kaze no Mori, before you know it.Until then, kampai!
Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Last week we focused our energy on examining the Niigata region as a whole. This week we’re once again joined by our same guests, Ms. Kaoru Ito and Mr. Hiroshi Nagamoto from the Overseas Business Department of Asahi Shuzo Sake Brewing Company, makers of Kubota, to delve into the ubiquitous brand of sake almost synonymous with the region of Niigata and celebrated not only in its home territory of Nagaoka, but also throughout Japan and by sake lovers and connoisseurs across the globe.Instead of focusing heavily on the flavor and stylistic profile of Kubota (hint: we already know it’s good) or a lot of the technical minutiae that goes into differentiating it from other established tanrei karakuchi competitors, we wanted to instead take some time to examine the context behind which such an iconic brand initially came into being, how it developed, the ways in which it’s managed to sustain its relevancy amidst a turbulent industry, and how the team behind Kubota plans to chart their future both domestically and abroad.Whether it’s casually name-dropping “Niigata” in the context of “major sake producing regions” or ordering a glass of Kubota almost without thinking because of its established consistency and reliability, we recognize that many of the components of sake stories such as these are often almost taken for granted, when in reality, a lot of us haven’t really had the opportunity to commit the time to really internalizing why it is that certain names and places have the prominence that they do. While there’s still infinitely more detail that demands exploring, we thought that by taking a step back to examine Niigata through a lens of experience alongside the people that have been helping carry the torch for the region for generations, we might be able to meaningfully begin scratching the surface. Putting this pair of episodes together has been an exciting and insightful exercise for all of us here at Sake On Air. We hope you enjoy it too.
For those curious to follow along with the latest happenings in the land of Kubota, any of the links below are would be a great place to start.Asahi Shuzo Sake Brewing Co., Ltd. - Official Website (English)https://www.asahi-shuzo.co.jp/global/Asahi Shuzo Sake Brewing Company – Official Facebook Page (English)https://www.facebook.com/KubotaJapaneseSakeAsahi Shuzo Sake Brewing Company – Official Instagram (Japanese)https://www.instagram.com/asahi_shuzo_jp/
As always, you can follow along with our shenanigans here at Sake On Air via Instagram, Twitter, or Facebook. Please also be sure to leave us a review on Apple Podcasts or your favorite podcatcher service, as well. Any additional comments and questions can be sent to us at questions@sakeonair.com.We’ll be back with more Sake On Air for you in just a couple of weeks.Until then, kampai!
roadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
There’s really no such thing as an “inferior” region for sake production in Japan. A particular region may boast more breweries, higher production volume, or more acreage dedicated to a popular rice variety, but you really aren’t going to struggle to find great sake being made just about anywhere on the island. (In fact, there’s a reasonable argument to support the idea that some of the nation’s most exciting sake is born in some of the less-talked-about regions).Despite that, there are a handful of regions that have been elevated to a particular pedestal, consistently short-listed in the conversation around premier sake-producing regions. One of those that gets name-checked without fail, is Niigata.To fully explore the depth and complexity of this exceptional region in a manner that would paint a complete and accurate picture, from its historical significance through its modern evolution, would require masterclass of epic proportions. Instead of waiting for that to come to fruition, we thought we’d at least begin laying to groundwork by offering a broad, overarching perspective, followed by a profile of one of the labels that has become nearly synonymous with the region.For the next two episodes we’re joined by Ms. Kaoru Ito and Mr. Hiroshi Nagamoto, both from the Overseas Business Department of Asahi Shuzo Sake Brewing Company based in Nagaoka, located in central Niigata, makers of the iconic Kubota brand sake. (Careful, as there are more than a handful of sake breweries that share the name Asahi Shuzo, each exceptional in their own right).This week we focus on the characteristics that make Niigata uniquely equipped to deliver on the promise that comes attached with the name. In addition to historical and geographical factors, we also look at local training, education, and technical development resources that have contributed to the region’s explosive growth over the past 50 years, as well as the elements that came together to give birth to the style of sake that’s become synonymous with the region – tanrei karakuchi – what that has done for the region’s development of technical prowess and notoriety amongst consumers, and how the future of the region’s sake might be better defined by another term: Niigata Tanrei.We touch lightly upon Asahi Shuzo Sake Brewing and the Kubota label, but we’ll dig into that in more detail in the week ahead. For this week, we lean upon the team with the deep connections and understanding of the elements at play that have cultivated one of Japan’s most celebrated sake regions, in hopes of providing a bit of context for how it came to be elevated to where it rests today and why we shouldn’t count the region out for its potential role in mapping the future of sake.For those looking to start studying for the week ahead, or who are curious as to what Kubota and Asahi Shuzo Sake Brewing Co. are up to, you can learn more at the links below.Asahi Shuzo Sake Brewing Co., Ltd. - Official Website (English)https://www.asahi-shuzo.co.jp/global/Asahi Shuzo Sake Brewing Company – Official Facebook Page (English)https://www.facebook.com/KubotaJapaneseSakeAsahi Shuzo Sake Brewing Company – Official Instagram (Japanese)https://www.instagram.com/asahi_shuzo_jp/
As always, you can follow along with our shenanigans here at Sake On Air via Instagram, Twitter, or Facebook. Please also be sure to leave us a review on Apple Podcasts or your favorite podcatcher service, as well. Any additional comments and questions can be sent to us at questions@sakeonair.com.We’ll be back with more Sake On Air for you in just a couple of weeks.Until then, kampai!
roadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Ginjo is king.Or at least, that’s kind of been a mantra for several generations of more than a few sake lovers, makers, and advocates. Looking at the numbers in recent years, some have dubbed this the current era to be the era of junmai ginjo. (Straight-up ginjo has been faltering a bit, however).Sake classified in the ginjo stratum today aren’t the same as that of yesteryear, and if the depictions of the style further permeating the market today are any indication, ginjo-classified sake will likely be a bit different tomorrow, as well. As the styles of ginjo-classified sake and other classifications evolve, we thought it would be worthwhile to remind ourselves (and listeners) exactly what it is we’re talking about when we talk about ginjo.This week John Gauntner has brought Rebekah Wilson-Lye and Sebastien Lemoine to the party to discuss the above and a whole more. We hope you’ll pour a glass of something ginjo-esque and join us.
After listening, share with us your own ginjo-related experiences over on Instagram, Twitter, or Facebook. When you’re done with that, you can go ahead and leave us a review on Apple Podcasts or your favorite listening service, as well. Any additional comments and questions can be sent to us at questions@sakeonair.com.We’ll be back with more Sake On Air again before you know it.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Another year, another chance to set ourselves up for failure with a series of wild predictions!This year the team has independently put together their own lists of predictions and expectations for what the worlds of sake and shochu may have in store for 2022. Intentionally, we haven’t shared or discussed our views with one another in advance in some attempt to produce any “best” answer, so what you hear is a reflection of what each of us is seeing and feeling based upon our own views and experiences.Will there be any reoccurring themes? Should you anticipate any new or unprecedented movements? Is 2022 going to fulfill trends and promises that have begun to suggest themselves in recent years? Nothing is for certain, but it’s a fun exercise nonetheless.After listening, be sure to share your own insights and expectations for the year ahead with us over on Instagram, Twitter, or Facebook. When you’re done with that, you can go ahead and leave us a review on Apple Podcasts or your favorite podcatcher service, as well. We’ll be eternally grateful. Any additional comments and questions can be sent to us at questions@sakeonair.com.
Note that the views expressed by everyone on this show are those of the individual and don’t necessarily reflect the thoughts and opinions of the Japan Sake & Shochu Makers Association, any particular brewery, distillery or industry-related organization. Our thoughts are our own, which is part of what makes this fun.
We hope everyone’s 2022 is off to a happy and healthy start and that the year ahead is filled with delicious sake and shochu (in moderation).We’ll be back with more Sake On Air for you in just a couple of weeks.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This past autumn, something really special came into being that all of our sake and shochu-loving listeners ought to appreciate.A project that has been in-the-making for quite some time behind the scenes at the Japan Sake and Shochu Makers Association, the Digital Kokushu Museum offers a rather particular kind of glimpse into the ongoing evolution of tradition and culture of Japan’s iconic and long-celebrated koji-fermented beverages – sake, mirin, and shochu – collectively referred to (occasionally) as, kokushu.Should you find yourself with the opportunity to visit some of the many sake breweries and shochu distilleries scattered across Japan, you’ll find that nearly each and every one has rooms (and sometimes entire buildings) brimming with sake and shochu-related artifacts, from retro advertisements and signboards, to vintage glassware and merch, and even volumes upon volumes of historical texts. The true nature of most of the content stashed away, however, is often a mystery even to the owners, as there’s just too much to sift through. It’s amazing when you consider the prospect of all that’s potentially out there, but as very little of it has been properly organized and catalogued, and because it’s all scattered to the winds across the island of Japan, very few people ever get the chance to encounter it, and even less an opportunity to appreciate it.The Digital Kokushu Museum is a small, but significant step in taking centuries of both physical and digital paraphernalia representing the evolution of Japan’s kokushu culture and curating it into an easy-to-navigate and insightful digital format online.With such a long, rich history, as well as vast pool of content to potentially draw from, we were curious as to how one would even begin to go about approaching such a daunting and gargantuan task, as well as determining how to then go about organizing and curating all that information. To find out, your hosts Marie Nagata and Justin Potts invited the project’s director and curator, Miho Ohta, to the show to share in the process, as well as the discoveries she and the team at JSS made along the way.
Thanks for tuning in again this week. Please feel free to leave us a review on Apple Podcasts or whatever service you rely upon for your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about the show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’ll be back with more Sake On Air for you in just a couple of weeks.Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
A lot of the interview material from our episodes here at Sake on Air winds up on the cutting room floor, but some of it is just too good to let go to waste. With our Okawari series, we raise our glass for a second round of information and insight from our past guest interviews and serendipitous encounters that we just didn’t get enough of the first time around.This week’s Okawari welcomes back three very special guests, each touching upon topics that took place as part of our previous discussions that were equally as fascinating as the original theme of their respective shows, however because the topics covered stretched beyond the scope of the show at that time we couldn’t manage to get that material on air – until now.First up is Ayako Yamaguchi, who joined us for Episode 55 in order to discuss Fushimi Sake. At the time of the show, because Fushimi was the topic at-hand we kept the content focused as-such, however when discussing Fushimi, it’s impossible to leave out the impact of and relationship with two other neighboring sake producing powerhouses: Nada and Itami. In this segment, Ayako shares with us a bit of historical context surrounding this relationship between this sake-making trifecta of the Kansai region, as well as discusses the challenges of researching for such deep and vast historical topics.Next, we’re rejoined by Water, Wood and Wild Things author, Hannah Kirshner from Episode 58. Seeing as how we are a show about sake (and shochu), much of the content from that interview that made it on air were discussions centered more directly around sake-specific references and experiences outlined in her book, where her time with Shishi no Sato producer, Matsuura Shuzo, is a significant component. However, Hannah’s book is about a great deal more than sake, and to fully appreciate the role of sake both in the book, as well as in general, it’s really many of those seemingly peripheral components that are, actually, just as central. In this part of the interview, Hannah shares with us her relationship with food and cooking as a part of her life in Yamanaka and how that manifested itself the book, we discuss the wonderful range of expressions for the word “water” and the similarities between the worlds of tea and sake, and she shares with us how her ever-present role as an author documenting her experience was received as a component of her life in the countryside.Lastly, we once again hear from Xavier Thuizat, who joined us back on Episode 53 to share with us the process of developing and hosting the world class sake competition that is Kura Master. That story in and of itself is a fascinating one, which is why we kept the focus on it for that episode, however Xavier had some very provocative food for thought when the topic of terroir came up in relation to sake. Tune in to hear about how he considers an emphasis on excessive rice polishing to be a challenge to expressions of authenticity in sake, how the dependance upon specific yeast strains is destroying the soul of sake, and why Geographical Indications (GI) could play an important role in actually simplifying the communication surrounding sake while contributing to communicating the inherent values of the beverage.
Thanks for tuning in again this week. Please feel free to leave us a review on Apple Podcasts or whatever service you rely upon for your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about the show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’ll be back with more Sake on Air for you in just a couple of weeks.
Until next time, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and...
Although this particular holiday season may prove to be somewhat of an exception for some – much in the way that many of us assumed 2020 to be an exception – for many people around the world the year winding down and a new year ramping up tends to be a long-awaited opportunity to gather and spend a bit more time with family, friends and colleagues. A natural extension of this is, for many, also a welcome opportunity to open a few bottles of something special that they’ve been hanging on to, or put just a bit more thought into what to open for whom and for what occasion. In doing so, it’s a great opportunity to extend yourself just a tad – within safe and healthy means, of course – in order to sip some more variety than you may be accustomed to when tied to more of a routine throughout the rest of the year.As such, in addition to the range of holiday classics, we here at Sake On Air see this as a wonderful season of opportunity, not only to sample some fantastic new sake and shochu, but to proactively share these stellar beverages with friends and family and establish some all new holiday classics of your own.So this week, Justin rang up each and every member of the team to find out what their sake and shochu routines and go-to drinks and drinking styles are for the season, as well as find out if they have any special drink plans or suggestions for the weeks ahead. Naturally, depending upon where it is you call home is going to determine your access to different styles of shochu and sake, so your mileage with some of the team’s suggestions might vary, but we thought it would be a fun opportunity to share a bit of our holiday season with all of our listeners, even if only in voice and in spirit.02:20 -- John Gauntner & Chris Pellegrini13:44 -- Marie Nagata & Chris Hughes22:40 -- Cindy Bissig & Sebastien Lemoine 48:43 -- Rebekah Wilson-Lye & Shuso Imada
Thanks for tuning in this week. Please leave us a review on Apple Podcasts or whatever service you rely upon for your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about the show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’d like to wish all of our listeners, followers, fans and supporters both new and old a very happy and healthy holiday season, however it is you may choose to spend it and wherever it is you may be tuning in from. We’ll be back with one more episode to close out the year in a couple of weeks, but until then, a very happy holidays and a festive kampai to all of you from the team here at Sake On Air.Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Seeing as how we haven’t featured any of our esteemed sake brewing revolutionist friends on the European continent recently, we thought it was about time we check in. This week we’re joined by Tom Wilson, co-founder and head brewer at Kanpai in London, as well as Grégoire Boeuf, kuramoto at Les Larmes du Levant, located in Pélusin, France.While often loosely lumped into the same category, both brewing (excellent) sake on the same continent, the approaches and philosophies of these two breweries, as well as their experiences in getting established, growing, and also working through the ups and downs of the past couple of years are entirely unique to themselves and their individual scenarios.Both Grégoire and Tom share with us a bit about the early days getting started and the initial motivations for making the leap into the sake world, but also open up about their thoughts (and actions) surrounding a vast range of topics, including the overall communication of the sake category, the honest nature of the sake brewery, challenges with taxes and regulation for sake in Europe, the balance between honoring tradition and the importance of creative freedom, and how getting back to basics and doubling down on quality and meaningful work has been a savior in times of trial.Sebastien Lemoine and Justin Potts are now highly motivated to figure out how to execute a Sake On Air European Tour following this enjoyable and insightful session. Each of these breweries deserve their own feature, so we’ll definitely be sitting down with this week’s guests again in the future – hopefully in person – while continuing our exploration of the sake brewing landscape across Europe and beyond.Be sure to follow along with the exciting endeavors of @kanpailondon and @larmesdulevant as well.Thanks for tuning in this week. You can leave us a review on Apple Podcasts or whatever service you rely upon for your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about the show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.
We’ll be back in two weeks with plenty more Sake On Air.Until then, Kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
On October 18th, way back in the distant past that was 2018, we released the first official episode of Sake On Air. Exactly three years to the day, we got the entire crew together to commemorate and celebrate (virtually) along with our listeners and supporters from across the globe.Back at the end of September we still weren’t sure what we would be able to do in order to share this special occasion. The Japan Sake and Shochu Information Center still wasn’t able to host and serve sake or shochu, the same being true for bars and dining establishments across most of Japan. We were at the tail end of what was essentially an extended ban on the service of alcohol extending back into mid-summer, a move that surprised everyone.So when word got out at that from early October we were going to be able to share a space – and a drink or two – we scrambled to make it happen. It was a bit short notice, but we wanted to share that time with all of you out there that have been listening, following, and supporting the show throughout these past three years.For those that would like a visual component to this week’s episode, we did indeed livestream the get-together on both YouTube and Facebook. Due to a few technical hiccups it’s a black screen for a majority of the time up through about the 28:00-minute mark (our apologies), but there are some great tidbits of insight and food-for-thought during that time as well, so do listen in.Thanks to the incredible support of the Japan Sake & Shochu Makers Association for believing in our vision back when sake-related podcasting ceased to exist, we’ve been able to gradually grow and develop Sake On Air into a show that shares not only the stories and information related to sake and shochu, but also the people and the joy that the community surrounding these incredible beverages have brought to all of our lives for so many years. To be able to share just a fraction of that with all of our listeners has been an absolute honor.But it doesn’t stop here! We’ve got plenty in the works for year four and beyond. Stay with us and we’ll keep on bringing you all of the sake, shochu and awamori goodness that you’re looking for – and then some.
To all of our listeners we send a massive heartfelt ‘Arigato’ and enthusiastic ‘Kampai’ from the entire team here at Sake On Air.
We’ll be back again in two weeks.
Until then, Kampai!
Feel free to leave us a review on Apple Podcasts or whatever service you rely upon for your podcasting needs. You can contact us at questions@sakeonair.com with any thoughts about the show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Back in Episode 65 during our discussion with the president of Sohomare, Mr. Jun Kono, another interesting name popped; that of Gautier Roussille.An agronomist and oenologist by trade, Gautier’s exposure to sake back in 2006, followed by years of proactively exploring and researching the category, eventually lead him to a brief foray as a kurabioto at Sohomare, which then inspired one of the most thorough examinations of the sake-making process to be outlined in print in a language other than Japanese. His book, Nihonshu: Japanese Sake, first published in French in 2016, with a Kickstarted English version appearing in 2018, has come to serve as an invaluable resource to the world’s ever-curious sake aficionados and budding sake brewers.With a professional background rooted in the science and related practices of winemaking and the agriculture supporting it, the lens through which he explores and communicates the world of sake is rooted in relatable, analytical, and practical experience. Currently co-manager of Domaine Guillemot-Michel, a celebrated winery that transitioned to biodynamic agriculture back in 1991, his experience in the field, in the winery, and through research, has informed his perspective on sake, a category that he now regularly educates for and consults on, also serving as judge for both the International Wine Challenge and Kura Master.Gautier shares his rational, logical and well-informed perspective on our favorite drink with Sebastien Lemoine and Justin Potts this week. It’s a thoughtful and inspiring conversation from which we think all of our listeners can find something that speaks to them and furthers their passion and interest in this fermented beverage we all love.
Feel free to leave us a review on Apple Podcasts or whatever service you rely upon for your podcasting needs. You can contact us at questions@sakeonair.com with any thoughts about the show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’ll be back in two weeks with more Sake on Air.Until then, Kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Along with a general interest in sake expanding globally, the number of homebrewers curious to try their hand at sake making and professional brewers setting up formal production operations around the world continues to grow year-on-year at an ever-increasing rate.At the same time, as the population committing themselves to sake both personally and professionally across a range of activities - from sales and distribution to education and evangelism - more and more people are looking for ways to get a little bit closer to the process and craftmanship of sake in order to further develop their understanding from a more personal and experiential angle.The need to fill the gap between “brewery tour” and “full-on brewer” for a growing number of sake-curious and sake professionals has been growing for years. Thankfully, Gakkogura appeared.Officially operating in limited capacity since 2014, Gakkogura (literally, “Brewery School”) is the work of Obata Shuzo, makers of Manotsuru brand sake on the beautiful and historic Sado Island in the Sea of Japan off the coast of Niigata Prefecture.The project began, not with the intention of constructing a brewing school, but with a desire to save a piece of personal history on the island. Due to population decline and decreasing number of children on the island, the beautiful Nishimikawa Elementary school had already been committed to closure by the local government, ending more than a century of youth education that spanned multiple generations of islanders.Wanting to develop a means of saving the school and preserving it as a place for learning and connecting in the local community, president of Obata Shuzo, Mr. Ken Hirashima, along with his wife, Mrs. Rumiko Obata, the non-stop powerhouse leading the charge of the family business, together they settled on a community-centric, educationally-driven micro brewery as the means of breathing life into the historic structure.Brewing only a small number of batches each year from late-Spring through the end of Summer, each batch of sake made is crafted with a specific goal in mind for a specific group of individuals, with the hands-on component of the brewing process timed and organized to fit the needs of the small group of people that have committed to attending the school on Sado Island for a pre-determined week in the summer.Designed to be more than just a technical training establishment, each group of participants selected for each program are each attached to a single batch of sake, through which they are introduced not only to the production process, but also to life and culture on Sado Island and the role that sake plays in the lives and livelihoods of the people. Each group is taking part, not only in making sake, but in becoming a contributor and ambassador to the majesty of the island and the unique role that each batch of sake is crafted to play upon being introduced to the world at large.Due to some peculiar legal regulations surrounding the production of sake in Japan, it wasn’t until 2020 that Gakkogura was finally able to really open up its operations and promote and share the fruits of their labor in a more outward-facing capacity. Having obtained that additional bit of freedom amidst the COVID pandemic, it’s really just now that Gakkogura is beginning to transform and grow into a new phase of community development and brewing education.For this episode, in the first half we’re joined by Mrs. Rumiko Obata, representing five generations of Obata Shuzo and the communicative force behind Gakkorua. In this short interview, Obata-san shares with us some insight into the origins of the brewing school, the values driving the project, and the relationship between the unique brewery and the special place that is Sado Island.For the second half, to offer a bit of an experiential perspective, we have a short roundtable discussion between this summer’s final group of brewing students, who were assigned to help craft the brewery’s first ever at...
This week at Sake On Air we tackle a wide range of sake and shochu-specific topics based upon questions submitted by you, the listeners!Even though we’re always available and eager to engage with our listeners, viewers and followers across all of the online spaces you can find us on, we also recognize that there’s still a great deal more that we could be doing to facilitate that dialogue. This episode is just one small piece of a larger initiative in-the-works to help make that happen.In order to help improve and expand the flow of communication between our listeners and everyone here at SOA, we’ve actually welcomed a new partner-in-crime to the crew!It was thanks to Cindy Bissig that we were able to make this episode happen, and if you happened to submit a question or interact at all with us here on social media over the past couple of months, chances are it was Cindy that you were talking to.A talented, ambitious, sake-loving and ever-traveling documenter of the Japan experience, we were incredibly lucky to have our world collide with Cindy’s despite a year of limited interaction and travel. For the past few months she’s been keeping a close eye on the world of sake to share up-to-date info with our listeners, while also going out of her way to create more opportunities to dialogue with the people that make this show a joy to create: you.On this week’s show, Cindy joins a handful of your regular hosts, Rebekah Wilson-Lye, Justin Potts and Chris Hughes, to tackle your questions and offer perspective from our position over here on the fine island of Japan. Consider this “Part 1”, as we still have many more questions that we weren’t able to get to and we’re always accepting your thoughts and questions. It’s an ever-expanding, never-ending quest that we’re on.
Be sure to send along a big “Kampai!” to Cindy and welcome her to the show! And while you’re at it, let us know what you think of this week’s format and if you’d like to hear more of this type of discussion-based Q&A from your hosts and guests. You can go ahead and leave us a review on Apple Podcasts or whatever service you rely upon for your podcasting needs, as well. Contact us at questions@sakeonair.com with any thoughts about the show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’ll be back in two weeks with more Sake On Air.Until then, Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Continuing this month’s series examining the world of sparkling sake, this week we bring you a pair of interviews with sake makers that have been instrumental in both evolving and improving the sparkling sake category.Regular host Chris Hughes first sits down with Mr. Hitoshi Suzuki, president of Ichinokura, and sales representative Ms. Erina Nakamura, to discuss what’s largely considered to be the industry’s first commercialization of a naturally fermented sparkling sake product, the Miyagi-based brewery’s beloved Suzune, along with the sake’s roots in their other popular Himezen line of sake.Following that discussion, Chris then invites CEO of leading sparkling sake producer, Yamanashi Meijo, makers of Shichiken, Mr. Tsushima Kitahara, to discuss not only the technical evolution of their sparkling sake, but also how committing to the style as a core of their business has resulted in sparkling sake now making up more than 30% of their overall sake production, with a dedication to ever-improving quality and communication around the style leading to opportunities and partnerships that are opening new doors for the wonderful world of sake.If you have more questions about the fascinating world of sparkling sake, please do reach out to us. We welcome both your questions, as well as stories of your own experiences and discoveries with the style. We’ll be revisiting this topic again down the road, so any thoughts and feelings you’re willing to share now will serve as fuel for developing a future episode of Sake on Air.
You can always help us out by leaving us a review on Apple Podcasts or whatever service you rely upon for your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about this week’s show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’ll be back in two weeks with more brand new Sake On Air.Until then, Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Of all the requests that we get for various show topics, an episode focusing on “Sparkling Sake” is probably one, if not the most requested topic filling our inbox. So this week, we (finally) bring you the first of two episodes that we’ve put together to help provide a bit of context and perspective for this rapidly expanding style that’s showing no signs of slowing down.This week Chris Hughes, Rebekah Wilson-Lye and Justin Potts break down the range of sparkling sake styles – from the classic kassei styles, to CO2-infused staples, to bubbly derived through secondary fermentation, and the relatively new Awasake – outlining how they differ, what makes each unique, and a providing bit of context for how each are developing and evolving in the market, particularly as the style exists in Japan.A couple of weeks from now we’ll be bringing you a follow-up episode featuring interviews with a pair of sake breweries that have been instrumental in developing, proliferating and expanding the style, pursuing ever-improved quality while carving out their own interpretation of this exciting category.Listeners, when you ask, we deliver. We hope you’ll enjoy this month’s exploration into a style of sake poised to rapidly gather the mindshare of a world of sake lovers while transforming the perception of sake for a new world of drinks-curious.
Let us know what you thought of this episode of Sake On Air by leaving us a review on Apple Podcasts or whatever service you rely upon for your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about this week’s show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’ll be back in two weeks to dive even deeper into the world of sparkling sake here at Sake On Air.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week we have a rather special story to tell, as we’re joined by Katsura Sunshine, the second non-Japanese master Rakugo-ka in the history of the craft.The nuanced, playful, dramatic, and at sometimes outright hilarious art of Rakugo storytelling carries over 400 years of historical and cultural significance, passing down universal messages and timeless life lessons that have helped shape how Japan enjoys and appreciates its stories.While sharing in a bit of sake, Katsura Sunshine opens up to us about his ongoing life journey through the largely untrodden (outside Japan) world of Rakugo and his steadfast dedication to endlessly honing his craft while bringing honest and faithful depictions of the artform’s beloved stories to international audiences, whether it be Off Broadway, or on YouTube. At Sake on Air, after having been away from our regular home at the JSS Sake & Shochu Information Center amidst a turbulent and challenging year, our guest brought a much needed bit of Sunshine to our short-lived return to our sake sanctuary. While this week’s show isn’t entirely sake (or shochu) specific, together with our very special guest, your regular hosts Chris Hughes and Sebastien Lemoine explore the shared qualities of both the sake and rakugo experience, while being treated to a few performances – and resulting laughter – along the way.
Sunshine's next show is on the 7th of August at the Yoshimoto Yurakucho Theatre, tickets are ¥1,500 in advance or ¥1,800 at the door. Doors open at 12:30 and the performance will begin at 13:00. Tickets can be purchased at https://yoshimoto.funity.jp/search/?kaien_date_type=2021%2F08%2F07&kaijyo_code=999230&kaien_time=13:00
If you enjoyed this week’s (or any week’s) episode of Sake On Air, you can help new listeners discover the show by leaving us a review on Apple Podcasts or on whatever service delivers you all of your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about this week’s show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’ll be back in two weeks’ time with more Sake on Air.Until then,Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
We’ve been way overdue for an episode highlighting one of Japan’s many inspiring sake breweries. When your hosts Sebastien Lemoine and John Gauntner line up a sit-down with Mr. Jun Kono, who represents five generations of award-winning Sohomare sake, you know you’re in for a treat.Located in Tochigi prefecture – a bit of a hot-spot in the world of sake these days – Sohomare’s stretch of consecutive gold medals over the past decade at the National Sake Appraisal, along with top honors at the Kanto Regional Appraisals in both the ginjo and junmai ginjo categories in 2020 – a rather unheard of achievement – the brewery’s recognition has more than solidified the accumulated efforts of Mr. Kono and the team at Sohomare throughout his tenure.In this episode, Mr. Kono shares with us the story of his family’s lineage that was kept a secret for centuries, how intricate blending sensibilities and a return to kimoto-style sake making have grown to define Sohomare, the behavioral quirks of different yeast types, how they’ve managed to acquire yamada nishiki from Hyogo’s most prized growing sites for so long, and how for Mr. Kono, “making sake he wants to drink” takes precedent over everything else.If you enjoy Sake On Air, you can help new listeners discover the show by leaving us a review on Apple Podcasts or on whatever service delivers you all of your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about this week’s show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’ll be back in two weeks’ time with more Sake On Air.
Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We’ve been relatively quiet on the shochu front in recent months, but we’re looking to remedy that this week by serving up an episode that should inspire our listeners to begin procuring their shochu and awamori selections for the weekend and beyond.This week Christopher Pellegrini welcomes frequent collaborator, author and co-host of the Japan Distilled podcast, Stephen Lyman. Stephen took us on a detailed tour of Yamatozakura Distillery for the Sake Future Summit back in 2020, joined us to talk about his book, Guide to Japanese Drinks, back on Episode 26, and also appeared on Episode 14 to discuss some of the finer nuances of our favorite koji-crafted distillates.While shochu and awamori can be served up wonderfully any myriad of ways, this week Stephen and Christopher drill down into the basics. How are shochu and awamori most commonly prepared, served and consumed in Japan? Why would you select one style over another and how does it influence the sensory experience? What styles of shochu naturally lend themselves to certain serving and drinking styles?As shochu and awamori expand their reach across the globe, drinking and service styles are diversifying at a dizzying pace – which is incredible. But for this episode, our hosts inform as to not only ‘what’ the common and established drinking styles are, but also ‘why’. There’s a reason this beloved beverage holds market share and mindshare in Japan on-par with (and occasionally eclipsing) sake. If you’re looking to explore those reasons, this week’s episode is the perfect place to start.
Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on whatever service delivers you all of your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about this week’s show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’ll be back in two weeks’ time with more Sake On Air.Have a happy and healthy week, everyone.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
This week we continue our conversation with the multi-generation family of rice (and sake rice!) farmers at Isbell Farms in the heart of Arkansas. For those of you just now joining, we highly recommend you make time to give Part 1 of this conversation a listen before diving in, as it provides a great deal of context for this week’s discussion, is referenced occasionally throughout the show, and more than anything, it introduces you to this inspiring family.This week the family kicks things off by talking about the transition from their early work with Takara Sake USA to connecting with Blake Richardson of Moto-I and Minnesota Rice & Milling via Norway, which lead to further expansion into a range of sake-specific rice varieties in support of North America’s craft sake breweries, along with the recent development of their own sake rice variety, known as Somai.From there we get into the creation of sake rice sample kits (and post office shenanigans!), the experience of opening up and sharing family life on the farm through YouTube, tackling sustainability and conservation issues surrounding rice farming while selling carbon credits to Microsoft in the process, and a great deal more.We hope that this pair of episodes not only contributed to our listeners’ appreciation of sake and the hard work and passion involved in bringing that magnificent beverage to life, but also helped to further your interest in the world of agriculture in North America – and anywhere, for that matter. All of our futures hinge upon the people and means through which we grow food. If that food being grown contributes to beautiful sake, and if that beautiful sake contributes to a healthy and sustainable future, all the better. In that capacity, we here at Sake On Air can’t wait to see where the Isbell Family takes us next.For more about Isbell Farms:- Website- Instagram- Facebook- Twitter- YouTube
Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on whatever service delivers you all of your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about this week’s show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We’ll be back in two weeks with a bit more Sake (and Shochu!) on Air.Until next time.Kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
When it comes to producing sake outside of Japan, still one of the most significant hurdles to crafting the sake of a brew-master’s dreams is access to the ideal resources needed in order to realize the vision, and included in those resources are the raw materials.Sake specific rice varieties from Japan are in high demand from sake makers across the globe–and for good reason–but there’s also something to be said for being able to craft an incredible beverage from the resources available close to home.While consistent access to a good number of sake brewing tools and resources still remains rather elusive for a significant number of international sake breweries, when it comes to sake rice in the U.S., the family at Isbell Farms is on a mission to make Japanese rice and sake rice varieties an accessible, quality, and viable option for a new world of sake breweries.After a successful foray into the production of koshihikari, a Japanese staple table rice variety that put the family’s rice (and faces) on televisions and convenience store shelves across Japan in the 80s, demand from the rapidly growing number of Japanese restaurants across the U.S., along with a handful of major sake breweries setting up operations on North American shores led to opportunities to double-down on a then relatively niche market. Since then, they’ve grown and evolved to become a go-to supplier of established sake rice varieties, including yamada nishiki and gohyakumangoku, amongst others, to breweries large and small across the U.S.This week (and next) we speak with the Isbell family as we explore the origins of cultivating Japanese rice varieties in the heart of Arkansas, the expansion to sake rice varieties, and just what it means to be a grower in the U.S. today.We’ll be back with Part 2 of this special look at sake and rice growing in the U.S. next week, as we join the family at Isbell Farms once again to more closely examine the nature of sake specific rice varieties, as well as the future of rice farming and agriculture in the U.S. Stay tuned.
For those of you interested in following the work of the Isbell family online:- Website- Instagram- Facebook- Twitter- YouTube
Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on whatever service delivers you all of your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about this week’s show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.Wishing all of our listeners happiness and health in a (hopefully) sake-infused week ahead. Take care out there.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Despite a rich and storied history spanning millennia, in certain terms, sake has yet to unequivocally prove its ability to stand the test of time.If you’re in some way associated with the sale or service of sake, likely one of the most common questions you get is, “How long can I keep my sake before it starts to go bad?” or, “How long does sake stay good after it’s opened?” As a buyer, these are both logical and very important questions. As an industry, having clear and concise answers to those questions is equally important. In order to keep things simple, as well as to help assure an overwhelmingly positive experience for as many sake drinkers as possible, the general message adopted suggests that sake should be consumed within 6-12 months from purchase, refrigerated both prior to and after opening, and then consumed within several days to a week once it’s been opened. This is sound advice that’s relevant to a great majority of the sake being produced and sold both domestically and internationally.There is, however, a paradigm that exists entirely outside of the above logic; where a greater element of time isn’t only a factor, but a necessity.Welcome to the world of matured and aged sake.Often referred to as koshu – literally “old sake” – often translated as “aged sake”, or jukuseishu, commonly translated as “matured sake”, bottles of sake referencing these qualities were crafted taking time into account. That amount of time can be anywhere from a few years to a few decades depending on the style of sake and the intent of the brewer, and in many cases the results are astounding.Yet despite plenty of beautiful examples of aged or matured sake on the market and countless historical texts singing the praises of what time can do to a bottle of sake, a rather perfect storm of circumstances coalesced to nearly erase aged sake culture, production, and consumer appreciation from the collective understanding of sake for about a century.Thankfully, a relatively small, but thoughtful, proactive and coordinated effort from a growing number of sake makers and sellers has been hard at work seeking to rebuild and redefine what time can mean (and cost) when factored into a bottle of sake. Whether it be the collective rebranding efforts of the Toki Sake Association, the Muni line from Kokuryu used in the first ever sake industry auction in 2018, the dedication to long-term aging in ceramic storage vessels by Tsuki no Katsura, or a handful of specialty bars dedicated to the unique and treasured style, awareness surrounding the magic that time can work on a bottle of the right kind of sake is slowly building.This week, Sebastien Lemoine, Marie Nagata and Justin Potts gather to discuss the historical and modern context of matured and aged sake, the formal definitions (or lack thereof) in place, the typical qualities that time imparts on a bottle of sake, what maturing sake could mean from a service standpoint, and more.For those of you that missed our special interview on the topic for Sake Future Summit 2020, Aged Sake and the Test of Time, that’s a great primer (or follow-up) to this episode. Prior to this episode Sebastien actually sat down with Nobuhiro Ueno, while Justin paid a visit to Tokubee Masuda of Tsuki no Katsura, to help us get a bit more insight into this fascinating sake category. Those interviews will see the light of day in some form a bit further down the road, but for now, we hope you’ll pour yourself a glass of sake and settle in with us for an exploration into the one thing that proves nearly impossible to attach a price tag to no matter what the context: time.
Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on any of your favorite services that deliver you all of your podcasting needs. Contact us at questions@sakeonair.com with any thoughts or feelings, or go ahead and follow us on Instagram, Twitter, and Facebook.
In an ideal world we’d bring you listeners a brand-new episode each and every week. While we can’t see that happening in the immediate future, in the process of creating or preparing for many of our episodes we end up with a lot of fun and insightful conversations that sadly just don’t make it into a final episode.Whether it be interviews conducted in attempt to broaden our perspective and gain further insight into a specific topic before attempting to tackle it, or an unanticipated tangent during a regular recording that we just can’t bring ourselves to carve up, but also can’t force into the overall show structure, we’ve continued to amass quite a bit of material that we would love to share with our listeners at some point and in some capacity.That’s what we’re testing the waters with this week, in our first (but hopefully not last) episode of “Okawari”.In Japanese, the term okawari refers to ordering “another round”. Essentially, if you’re asking for okawari, you want to keep the party going. That’s what we hope this week’s show (and future okawari installments) can bring to the table.As part of the process of examining the world of Nigori Sake for episode 60, we thought it would be interesting to get a bit of insight into the U.S. market’s unique attachment to this special style. In order to do that, we called up sake expert, certified Sake Samurai, and self-declared Sake Ninja, Chris Johnson, to share with us the evolution and status of the style in the U.S.One thing for sure is that we’ll be coaxing the Sake Ninja to reappear in future episodes, as there are dozens of topics that we’d love to pick his brain on, and he deserves a feature all his own. That’s one of the reasons we’re giving this week’s conversation okawari status. Our chat with Chris is both great supportive material for our previous episode, while providing more than enough substance to be fully satisfying as a stand-alone episode in its own right.
We’ve got lots more material in the vault that we could use to pour you all “another round” of your favorite past topics, guests, and even entirely new snippets and insights. Let us know what you think of the concept and we’ll see what we can do to develop the format in the future.You can send those thoughts to questions@sakeonair.com or message us via Instagram, Twitter, or Facebook. Note that you’ll also help out the show by leaving us a review on Apple Podcasts or on whichever service you rely upon for your podcast needs.Thanks for supporting us here at Sake On Air. We’ll be back with more sake and shochu-infused goodness in just a couple of weeks.Kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
There’s a fascinating schism that’s emerged between the domestic and international markets’ relationship with nigori-style sake over that past few decades.With its rather odd positioning landing it someplace between a more “traditional” style and at the same time a relatively “new” product proposition, a few distinct exceptions aside, nigori sake generally makes up an incredibly small portion of most makers’ product lineup.At the same time, in some international markets (the U.S. in particular), nigori sake has developed a life of its own as an ever-present and iconic style representing the sake category as a whole, resulting in relatively more common placement on drink menus and amidst distributor portfolios than you’d often find in Japan.Recent for creative and nuanced interpretations aside, for many years more “standard” offerings of nigori sake tended to be sold as (and as a result, perceived as) more budget products. However, the burdens of merely crafting a nigori sake are many and varied – arguably more demanding than a great deal of “clear” product – with the craft of producing a truly great nigori sake being in many cases a rather herculean task.Why the disconnect? Is there really a “typical” or “traditional” nigori-style sake? Is Japan slowly developing a newfound appreciation for new styles of nigori? Do international brewers have an advantage when it comes to indoctrinating new sake drinkers through nigori-style sake?
Discussions around these topics and more this week with several of your regular Sake On Air hosts Sebastien Lemoine, Chris Hughes and Justin Potts. In preparing for this episode the team asked around different corners of the industry for various perspective and insight. You’ll get a bit of that here, but expect more from those interviewees in the coming weeks, as well.There’s a lot to love about nigori, an infinitely diverse and growing style poised for a renaissance in the global world of sake. We hope you’ll come along for the ride.Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on any of your favorite services that deliver you all of your podcasting needs. Contact us at questions@sakeonair.com with any thoughts or feelings, or go ahead and follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.Thanks for choosing sake and shochu. Be sure to pour yourself a bit of nigori this week, as well.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Just a few episodes back we decided to revisit some of the highlights from Sake Future Summit 2020. In preparing for and editing that episode there was so much that we wanted to include but couldn’t in the interest of time, we devised a clever solution: we just did it again.As with the previous round, if you have the time to really pick through all of these on the official Sake On Air YouTube channel, the visual component adds a lot to these and there’s a great deal more fascinating and insightful material that we just couldn’t cram in. Also, seeing as how half of the programming for the Sake Future Summit was comprised of interviews, tours, presentations and discussions conducted with individuals from the Japanese side of the industry and carried out in Japanese and subtitled, a majority of the great programming is still stuck in a visual-only format. If you’re sipping sake or shochu over the weekend, firing those sessions up alongside your beverage-of-choice isn’t a bad way to spend an evening. You can find those all archived over on our YouTube channel.
In this episode you’ll hear from hear:- How the pros of the U.K. sake market are looking to bring it to the next level in a discussion with Barry McCaughley (Restaurateur; F&B Development Consultant), Miho Komatsu (Sake Specialist for Marussia Beverage; Marketing and International Sales for Akashi-tai Sake Brewery), Akiko Konishi (Manager of Intl. Dept. at Konishi Shuzo), and navigated by Oliver Hilton-Johnson (Tengu Sake).- About how some unique approaches to the Spanish market could change the game for sake, together with Pablo Alomar Salvioni (President of Salvioni & Alomar), Francois Chartier (Aroma Specialist; Master Blender for Tanaka 1789 X Chartier), and Rubén Pol Ramon (Head Sommelier at Restaurant Disfrutar, Barcelona).- The ways in which shochu is poised to be woven into the future of the world’s best bars with Don Lee (Industry mentor; former partner Existing Conditions), Ryan Chetiyawardana (Founder of Mr. Lyan; Cocktail bartender), and Chikako Ichihara (CEO of Azix; Japan Sake and Shochu Makers Association US Liaison officer).- How French cuisine could pave the way for sake to be incorporated into the upper echelons of the epicurean experience, together with Xavier Thuizat (President of Kura Master; Chef Sommelier of Hotel Crillon) and Marco Pelletier (Vigneron at Domaine de Galouchey; Proprietor of Vantre, Paris).- About the fascinating ways that sake and shochu are being incorporated into some of the U.S.’s best restaurants in a dialogue between Nobuo Fukuda (Chef at Teeter House), Sachiko Miyagi (Sake Expert at Tippsy Sake), Mutsuko Soma (Chef at Kamonegi; Owner of Hannyatou), David Schlosser (Chef at Shibumi), and Christopher Gomez (Beverage Director at Shibumi).
Thanks for tuning in this week. Please help new listeners discover the show by leaving us a review on Apple Podcasts or your favorite service bringing you your podcasts. Contact us at questions@sakeonair.com with any thoughts, feelings or kind words about the show, or go ahead and follow us on Instagram, Twitter, and Facebook. Don’t forget to subscribe to us over on YouTube, as well.Thanks for choosing sake and shochu. Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In the past we’ve hosted episodes with a handful of non-Japanese individuals that have dedicated themselves to the work and lifestyle that comes along with being a kurabito (brewer) in Japan. We’ve even had a guest that’s been so deep in the game for so long that he’s approached toji status.This week, however, we sit down for a sort of fireside chat with an inspiring and insightful young woman who not only committed herself to the rhythm of a sake brewery, but in doing so, made herself a part of the small mountain town that it resides in, and all that comes along with it.Lucky for us, in Water, Wood & Wild Things, accomplished writer, artist and food stylist Hannah Kirshner was kind enough to document it for all of us, as well.Scheduled to release on March 23rd via Viking, Hannah conveys her experiences in Yamanaka since 2015 in a manner that I’ve rarely experienced in books crafted to communicate an experience of life in Japan. Maybe it’s because the book isn’t really about Japan.
While in Yamanaka, Hannah has set up shop in a sake brewery, in this case Matsuura Shuzo, makers of Shishi no Sato brand sake, committed herself to apprenticing behind the bar with a borderline-obsessed sake evangelist and service professional, relentlessly pursued the “way” of tea, dedicated her time and energy to the lathe with a woodturning artisan of national acclaim, insistently pursued the inherent warmth in the craft of charcoal making, grown indoctrinated into the world of wild game hunting, and all of the other things you might imagine (and many you wouldn’t) that would accompany such a lifestyle and commitment.Thankfully, there are a lot of books these days that focus with precision on what sake is. In Water, Wood & Wild Things, by shedding light on the ways in which the people of Yamanaka’s livelihood is interwoven into the fabric of their work, community, and hence their identity, we finally get a voice that shares with us why sake – and the ecosystem that it’s inseparable from – is important.
You can help new listeners discover Sake On Air by leaving us a review on Apple Podcasts or your favorite service for podcast enjoyment. Send us your thoughts at questions@sakeonair.com and follow along with us on Instagram, Twitter, and Facebook. There’s also a lot of great sake and shochu-inspired programming over on YouTube.We’ll be back with more Sake On Air very, very soon. March is going to be a busy month. You can thank us later.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Umeshu might be one of the most universally pleasing drink categories on the planet. Its characteristic sweet and spunky qualities can be served up any myriad of ways and seem to tickle just about everyone’s taste buds no matter how you spin it.However, while the style may seem relatively straightforward, the category is anything but.The content of this show tends to stick very close to the core categories of its namesake: sake and shochu. However, when it comes to umeshu, in order to fully understand the depth and breadth of what’s out there, we have to open up the conversation to the wider world of drinks and spirits.To help us unravel its nuance and mysteries, this week we’ve recruited Todd Van Horne. Having a long history in Japan, focusing primarily on food and fermentation, he’s found himself smack in the heart of Japan’s “ume country” – Wakayama – where he wound up working with an ume producer creating, blending and transporting umeshu to the global market. The number of non-Japanese taking up roles as sake brewers here and there is on the rise, but in the world of ume and umeshu-dedicated individuals, Todd is indeed an outlier.From the significance of ume in the Japanese diet, to the beverage’s historical position as a do-it-yourself creation, this week your hosts Rebekah Wilson-Lye, Christopher Pellegrini, and Justin Potts join forces with our special guest to try and cover all you’ll need to know to start discerning what questions to ask about that next bottle of umeshu that you encounter in the wild.
Please help new listeners discover Sake On Air by leaving us a review on Apple Podcasts or whatever service you depend upon for your podcast enjoyment. Reach out to us at questions@sakeonair.com with any thoughts, feelings or kind words about the show. You can follow us on Instagram, Twitter, and Facebook as well, and if you’d be so kind, don’t forget to subscribe to us over on YouTube.Thanks for listening this week, and thanks for choosing sake and shochu.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Since hosting Sake Future Summit 2020 back at the end of November, we’ve since gone and spliced up that nearly 30 hours of dialogue and nearly as many programs into individual videos to help make topics, speakers and conversations easier to find and enjoy.Having been conducted with a visual component, viewing these on the official Sake On Air YouTube channel is arguably the best way to take in a lot of these discussions, however there are a lot of great ideas and conversations that we felt ought to translate just as well to an audio-only format. That’s why this week we’ve decided to weave together segments from some of those sessions into a podcast.For our listeners that have already exhausted everything from the actual Summit, this will likely be revisiting familiar territory. But for those that missed out on a lot of the programming, hopefully this will serve as a meaty digest of the depth and breadth explored, as well as prompt you to go back and visit or revisit the great conversations that are all archived over on our YouTube channel.It’s worth noting, however, that a little more than half of the programming for the Sake Future Summit was comprised of interviews, tours, presentations and discussions conducted with individuals entrenched in the Japanese side of the industry, and as a result, were conducted in Japanese. On YouTube, all of those discussions have been translated, subtitled and made available and accessible. However, due to their nature, that means that roughly half of the programming is still tethered to YouTube. If you’re so inclined, we highly recommend checking those out, as well. It’s material that we feel uniquely privileged to have been able to organize and deliver, and offers a great deal of insight into the topics and conversations permeating the Japanese sake and shochu industries.
In this episode you’ll hear from hear:- A convincing argument for selecting sake over wine with local Taiwanese cuisine with Wolfgang Angyal (President & CEO of Riedel Japan Co. Ltd.) and Michael Ou (Owner/chef of Hanabi Izakaya; President of Ho-Wei Sake Imports in Taiwan).- How dedication to the craft of imo (sweet potato) shochu rises above all with Stephen Lyman (Author and Shochu Specialist), Tekkan Wakamatsu (Master Brewer-Distiller at Yamato Zakura Shuzo), and Maya Aley (Shochu Expert).- About the true motivations behind saving a sake brewery through unprecedented partnerships with Marcus Consolini and Yasutaka Daimon of Daimon Brewery.- Tips for getting the most out of Imo, Kome, and Mugi shochu with your food, both at the bar with Shingo Gokan (Founder of SG Group) and Joshin Atone (Brand Manager for SG Shochu), as well as at home.- Why the future expansion of koji outside of Japan is potentially more exciting and dynamic than here in the homeland, with Jeremy Umansky (Chef/owner of Larder Delicatessen and Bakery; Author) and Koichi Higuchi (Director of Higuchi Matsunosuke Shoten Co., Ltd.)- How music legend Richie Hawtin took what he’s built through ENTER.Sake and brought a new vision to life in the midst of a global pandemic with Sake 36.- About ways to interpret and untangle the increasingly confusing relationship between mugi (barley) shochu and Japanese whiskey with renowned author and journalist, Brian Ashcraft.
With the Sake Future Summit, we recognize that we tried to thread the needle a bit, by hosting a mix of rather industry-centric discussion, alongside a good deal of more light-hearted entertainment focusing on the simple enjoyment of sake and shochu. Our thought was that, the people, places, processes and activities surrounding these amazing drinks are just inherently. Our hope then is that, whether you’re just getting to know what sake and shochu have to offer, or have long been committed to these koji-born beverages, you’ll agree.If you enjoy Sake On Air, help new listeners discover the show by leaving us a review on Apple Podcasts or whatever service you depend upon for your podcast enjoym...
Anyone who has heard of a little country by the name of “Japan” has probably heard of “Kyoto”. Anyone who has sat through a formal sake education program has probably heard of “Fushimi”, the small region of Kyoto often touted as one of the historically defining regions of the entire category. Nine times out of ten, when referring to Kyoto in the context of sake, that person is probably commenting on the historical role and influence of Fushimi in some form or another.Here at Sake On Air we’ve yet to dedicate an entire episode to any specific sake-producing region: until now.While we could have started with any one of hundreds of the unique and fascination regions across Japan, kicking off this new experiment with Fushimi came about for two reasons. The first, it’s a region that gets emphasized more than just about any other (aside from maybe Nada, in Hyogo Prefecture), but also seems to get glossed over rather quickly. The region’s “significance” is praised, but the examination into what that significance is often leaves a bit to be desired.The second reason is that we were able to connect with a well-qualified individual that was up to the challenge. This week we welcome a very special guest, sake educator, writer and researcher, Ayuko Yamaguchi. Being a resident of Kyoto, Ms. Yamaguchi’s commitment to doubling-down on the sake stories close-to-home has led her on an endless journey scouring Fushimi’s contributions to the world of sake, both historically, as well as in the present.Joined by Christopher Hughes, Sebastien Lemoine, and Justin Potts, this week the team takes a deep dive into what’s largely considered to be one of the industry’s most influential sake-producing regions and ask the question: Does it live up to the hype?
If you enjoy Sake On Air, you can help new listeners discover the show by leaving us a review on Apple Podcasts or whatever service you depend upon for your podcast enjoyment. You can contact us at questions@sakeonair.com with any thoughts, feelings or kind words about the show. Go ahead and follow us on Instagram, Twitter, and Facebook as well, if you’d be so kind, and don’t forget to subscribe to us over on YouTube.We that hope everyone’s 2021 is off to a sake and shochu-fueled happy and healthy start. Japan is still under a State of Emergency as of the recording and release of this episode, which means that we’ll be continuing to conduct our recordings at a distance, with “on the road” updates kept to a minimum. That being said, we’re going to continue to do what we can to keep all of our listeners updated and in-the-loop. If there’s a topic you’re keen to hear us explore amidst the current climate, do let us know. While we can’t make any promises, we like to do what we can to deliver.Thanks for listening, and thanks for choosing sake and shochu.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
How many of our listeners are familiar with amazake? Despite having clear progenitor qualities to this show’s favorite beverage, this non-alcoholic, koji-fermented drink hasn’t quite amassed the international mindshare of its intoxicating cousin – yet.Although the core principle and function in preparing and making amazake shares a great deal with the early stages of sake-making, probably one of the biggest reasons it has taken a while to reach the global stage is the fact that Japan more or less forgot about it themselves. For a number of reasons (discussed in the show), over the past few generations amazake in Japan has largely come to be equated with a sake-kasu-based drink pumped with sugar and served warm for a small handful of ceremonial or celebratory occasions. While plenty delicious in its own right, it’s also entirely different from “traditional” koji-fermented amazake of the kind that has reclaimed space across Japan’s supermarket shelves just in the past decade.The producer largely credited with helping to re-create and prove the viability of the incredibly delicious, yet largely-forgotten amazake market, is Hakkaisan.Regular listeners and those hovering in the sake sphere will most likely be familiar with Hakkaisan brand sake. Despite being one of Japan’s largest sake producers, their dedication to small-batch production, high-quality in their most affordable lines (futsushu, honjozo), along with truly exceptional ginjo-styles, has made them a mainstay both in Japan, as well as in countless markets across the globe.What many of our listeners may not know is that Hakkaisan also has separate operations (known as, Sennen Koujiya) that create all sorts of fermented food and beverage products of incredibly high quality emphasizing local jobs and ingredients. The merging of the craftmanship and competencies from across these multiple endeavors came at a perfect time, resulting in a venture into amazake production that was transformative both for the company, as well as national mindshare surrounding this traditionally and culturally significant beverage.For this week’s show we’re joined by Shoko Baba, who is the International Marketing & Sales Section Chief with the team at Hakkaisan based in Japan. Both a teacher and a student of the wide world of Japan’s fermented foods and beverages, her role at Hakkaisan extends far beyond sake or any one specific market. With a hand in the many ambitious frontiers of both Hakkaisan’s international and domestic project development, along with being a relentless advocate of Japan’s culture of fermentation, Shoko has seen Hakkaisan’s amazake frenzy at its peak and is gearing up for its future in new markets outside of Japan.
This week Marie and Justin join our fantastic guest to discuss the cultural and functional relevance of amazake in Japan, its evolution over time, its perceived health benefits, relationship to sake, popular uses, and the process through which Hakkaisan made Japan a believer in the importance of this incredible beverage all over again.You can help more listeners discover Sake On Air by leaving us a review on Apple Podcasts. Feel free to also contact us at questions@sakeonair.com with any questions, comments, or insights. You can follow us on Instagram, Twitter, and Facebook, or subscribe to us over on YouTube.We’ve got a lot in the works for 2021 that we can’t wait to share with you all. Here’s to a great deal more sake and shochu love in the year ahead.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Any of our listeners that tuned into Sake Future Summit 2020 will likely already be familiar with the brilliant work of this week’s guest, Hotel de Crillion Chef Sommelier, Xavier Thuizat. In that session, together with Marco Pelletier (of Vantre), we looked at what it will take to insert sake into the upper echelon of the French dining experience.One crucial topic we didn’t touch upon, however, is the unprecedented sake competition Xavier established which thrust him into the sake industry limelight. That competition, as likely many of our listeners are familiar, is Kura Master.Having been wooed by the world of sake, and then for years worked painstakingly in order to integrate it into some of the world’s most illustrious wine programs, in order to further raise the bar and expand the reach of the category he saw a need to create a standard that spoke to the individuals at the front lines of the French dining experience–sommeliers–thus gathering mindshare for sake on France’s strictest stage: the dining table.For this episode, our eloquent and thoughtful in-house Frenchman Sebastien Lemoine takes the reigns, while Chris Hughes and Justin Potts co-pilot a fascinating conversation exploring what it takes to create a world class beverage competition from the ground up, along with the decisions and reasoning that led to Kura Master taking the form that is has today, and what we can expect in the years to come.
You can find our previous interview with Xavier from Sake Future Summit 2020 inside the event’s playlist on our official YouTube channel, along with an additional 30 hours of sake and shochu-inspired exploration. Whether you’re settling in for a long, quiet holiday, or cracking a celebratory bottle of sake to ring in the New Year, you should be able to find something amidst that sake marathon to enhance your appreciation of what went into that special bottle of koji-inspired alchemy.
If you find a moment this holiday, please leave us a review on Apple Podcasts. We’d also love to have you reach out to us at questions@sakeonair.com to share with us what you thought of the show in 2020. You can follow us on Instagram, Twitter, and Facebook, or subscribe to us over on YouTube.Wherever you may call home, the wildness that defined 2020 surely touched all of our listeners in some capacity. With eyes on the year to come, we’re going to keep seeking out and creating ways to help make sake and shochu a more meaningful and enjoyable element to define good times ahead.Thanks so much for all of our listeners and supporters for sticking with us – and with sake – throughout this turbulent year. We can’t wait to do our part in boosting the number of reasons to “Kampai!” in 2021.Here’s wishing you all a very Happy and Healthy New Year from the team at Sake On Air.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
An exploration into the various types of drinking vessels and related wares that have for centuries shaped the service and enjoyment of sake is one of the most frequently requested show topics that we get.That’s why this week we’re thrilled to (finally!) welcome Robert Yellin to the show.Owner and curator of Robert Yellin Yakimono Gallery in the heart of Kyoto, over the past 30+ years Robert has dedicated himself to the exploration of the world of yakimono – literally “fired things,” referring specifically to Japanese pottery and ceramics – a life’s work that has made him one of the world’s leading non-Japanese experts in the field.Robert’s expertise extends far beyond just the world of sake-related wares, however this week we hone in on an array of enthralling (and largely) sake-specific works, discussing history, types, regional styles, and more.Conducting our interview at a distance via ZOOM, entirely by chance Robert was visited by an artisan colleague packing a suitcase of extraordinary works just as we began recording. If you notice a bit of banter in the background, that’s it. (We may have to try and get a short video segment from this recording up on our YouTube channel sometime in the coming weeks, as well…!)When it comes to drinking, serving, and enjoying sake, there really is no “right” or “wrong” way to go about it. However, if you have the curiosity and access to explore, experiment and integrate the world of yakimono into your experience, it opens up an entirely new world as deep and enriching as the liquid itself. If this week’s visit with Robert doesn’t spark that interest, we don’t know what will.
Sebastien Lemoine, Rebekah Wilson-Lye and John Gauntner are piloting this week, with Justin Potts occasionally playing the role of the annoying backseat driver. Ready your tokkuri and settle in. We now have almost all of the sessions from Sake Future Summit 2020 conveniently compiled into a playlist on our official YouTube channel for your holiday enjoyment. If you missed out (and there are a few that YouTube cut from the primary recording), we’ve got you covered. The remainder should be up in time for the holidays.Please leave us a review on Apple Podcasts, and reach out to us at questions@sakeonair.com if you have any questions, comments, thoughts, suggestions, or messages for us here at the show. You can follow us on Instagram, Twitter, and Facebook, or subscribe to us over on YouTube.We’ll have a bit more Sake On Air for you before we close out 2020. Until then, have a happy and healthy sake and shochu-filled holiday. Thanks for joining us this year.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Last January Sebastien and Justin travelled to Shodoshima, the island of kioke, shoyu, and olives, located off the coast of Kagawa Prefecture of Shikoku Island in Western Japan.The purpose? To take part in the Kioke Summit hosted by Yamaroku Shoyu. Why are we visiting a shoyu (soy sauce) maker for an episode of Sake On Air? A quick internet search for any combination of the key words above will tell you why, but here’s the gist: With almost no one left in Japan (which means, in the world) that possesses the skill and knowledge for crafting large-size kioke (wooden tanks) used for the fermentation and storage of sake, soy sauce, miso, vinegar, and occasionally other fermented beverages and flavorings, Japan is at risk of losing a massive element of its microbial DNA. That includes the character, quality and originality that makes Japanese regional cuisine—and Japanese cuisine in general—the delicious wonder that it is.Owner of Yamaroku Shoyu, Yasuo Yamamoto, took it upon himself to develop a means of reversing that trend. For years he and a dedicated team bound together both locally and across Japan have been honing those woodworking skills themselves and then training others around Japan that are in a position to reinstate kioke into their production. The future of Japan’s kioke (and if you haven’t caught on yet, the flavors that define Japan) is at risk of being lost and Yamamoto-san and team are close to being the last bastion.For years Yamamoto-san and team have been hosting what they call a “Kioke Summit,” where those in the industry come to learn the craft and share the culture of kioke. Back in January, for the first time they opened the event up a bit more to those on the periphery of the industry and hosted something more akin to an actual summit, with guest speakers, panels and lectures spread across several days with kioke construction serving as an ongoing backdrop.The incredible work, energy, passion and sense of community is something above and beyond what any of us could have imagined. Sadly, we can only transmit a fraction through the airwaves, but I think our sense of awe of the entire ordeal shines through in our discussion.And fret not, as we are indeed discussing sake and shochu as well, in the context of kioke. We touch on the input from participating breweries and distilleries, including Kenbishi, Aramasa, Satsuma Shuzo, Yamanashuzo (makers of Okutamba) and more. Plus, Sebastien pays a visit to the island’s only sake brewery, Morikuni, and shares a bit of his experience.We’re lucky to be joined again this week by Jamie Graves, Japanese Beverage Portfolio Manager for Skurnik Wines & Spirits and previous guest from Episode 16, who made the trek to the island with us. He tells us about his trip to Kenbishi the week prior and the unexpected discoveries and chance meetings from throughout the Summit.
Speaking of Summits, for those of you that missed out on, Sake Future Summit 2020 back on November 21-22, we’ve begun to upload and archive the various sessions from that informative and inspiring weekend into a playlist on our official YouTube channel. The remainder are scheduled to go up over the next couple of weeks, so do check back occasionally and shareDay 1 YouTube Archive: https://www.youtube.com/watch?v=zqP_2k2S7iEDay 2 YouTube Archive: https://www.youtube.com/watch?v=lQu2XcwtxpY*Note that due to YouTube’s streaming and archiving restrictions five sessions did not get included in the Day 1 archive. Some of these have been uploaded to the playlist already, with the remainder scheduled to go up in the coming weeks.We somehow managed to produce more programming over a weekend than we do in an entire year for the show. That being said, the podcast is where our home is! If you appreciate what we’ve put out into the world, please do leave us a review on Apple Podcasts, or reach out to us at questions@sakeonair.com. You can follow us on Instagram, Twitter, and Facebook,
Thank you.
Two years ago Sebastien, Big Chris, Justin, John and Little Chris huddled around some microphones after-hours at the Japan Sake & Shochu Information Center and tried to sort out how to approach an episode of Sake On Air. We stumbled our way through a year with all kinds of amazing guests and inspiring events. Along the way, we were incredibly lucky to be able to welcome Rebekah and Marie into the fold. Over the next year, things got a bit smoother and more polished.And then COVID happened, and for the first time in the show’s history we started doing shows from a distance. We had always really enjoyed that the show was conducted entirely in-person, however with new challenges brought new opportunities. We were able to welcome guests to the show we wouldn’t otherwise have been able to convene with, and we put in a great deal of work gathering information for our listeners during these unprecedented times.And here we are, exactly two years and 50 episodes later. Thanks to the blessing and support of Imada-san and the Japan Sake & Shochu Makers Association, along with one of the luckiest chance encounters imaginable in crossing paths with Frank, the man who really makes it all work, we were able to get the entire cast together – in true, physical space – to celebrate this special occasion.As sake (and shochu) are still relatively niche in the grand scheme of things, conversations and perspective on the categories tend to get boiled down to the lowest common denominator – the love for the beverage itself. With this cast, crew, and our incredible community of listeners and supporters across the globe, we feel so incredibly honored and proud to be able to share and contribute to the wider, ever-expanding dialogue growing with the world of sake. For us, these beverages represent much more than merely liquid in a bottle. It’s something that has resonated with us and changed our lives in all kinds of incredible ways we never could have imagined. With Sake On Air, being able to continue to grow and develop our excitement, perspectives and relationship with sake and shochu together with such a vast population of sake-lovers and sake-curious has been rewarding beyond words. We can’t thank you enough.So, in order to celebrate two years and 50 episodes…we celebrated. Last month we got the entire cast together for a two-hour live Q&A, while welcoming previous guests Dave Joll (Zenkuro), Andre Bishop (Sake Master), Natsuki Kikuya (Museum of Sake), and Pablo Alomar Salvioni (S&A) for live discussions and debates, and delving into some of the most heated conversations we’ve had to-date here at Sake On Air. It’s unquestionably a sake-fueled session, but if it’s any indication of what’s to come in year number three, we’re already very excited.
Maybe most important of all, Sake Future Summit 2020 is happening on November 21-22. That’s next weekend. There’s more programming scheduled over a single weekend that what we’re able to produce in an entire year at Sake On Air. This is an entirely new endeavor for us. We don’t know how it’s all going to go, but we’re as excited for this as we were when we first started the show. We certainly hope you’ll join us for this very special event.Day 1 YouTube Stream: https://www.youtube.com/watch?v=zqP_2k2S7iEDay 2 YouTube Stream: https://www.youtube.com/watch?v=lQu2XcwtxpY
Feel free to leave us a review on Apple Podcasts, or reach out to us at questions@sakeonair.com. You can follow us on Instagram, Twitter, and Facebook, or join us over on YouTube, as well.Thanks for an incredible two years, everyone.Here’s to the next two.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew ...
The role of the “kurabito” – one who works in a sake brewery – is incredibly varied. While the traditional image is that of a team of brewers hunkered down for a long brewing season of focus and isolation, nowadays the term has come to encompass the diverse range of tasks at the brewery involved in seeing a bottle of sake through from start to finish. That being said, for the most part, having a physical hand in the process of crafting sake, in more cases than not, is often central to the role.New sake breweries are popping up right and left internationally, creating opportunities for ambitious brewers to experience the craft closer to home, however the role as it exists in Japan is very much something unique to beverage’s relationship to the livelihoods, people, communities and culture that it has been central to for centuries. This makes the role of working in a sake brewery in Japan incredibly special and intriguing, yet equally demanding and challenging.As sake’s prevalence has grown internationally, so has the number of non-Japanese investing a significant part of their time and energy to the act of making sake here in Japan. While those cases are still few and far between, you can only expect it to become more common.This week we invited three gentlemen from very different backgrounds with different motivations; their common thread being that they have all found themselves making sake as kurabito here in Japan, each at very different breweries of very different scale, style and philosophy.We’re joined this week by Andy Russell at Imada Shuzo in rural Hiroshima, makers of Fukucho, Jorge Navarrete of Matsui Shuzo in the heart of Kyoto, makers of Kagura, and J.J. over at Imanishi Seibei Shoten in Nara, makers of Harushika.Together with Sebastien, Chris and Justin, the group explores the nature of this truly invaluable, yet incredibly demanding, and equally rewarding career path. Grab a glass, sit back, and travel with these inspiring gentlemen to their respective locales for a taste of life in the kura.
If you haven’t heard, Sake Future Summit 2020 is happening on November 21-22! Imagine more than a year’s worth of Sake On Air on steroids, with visuals, packed into a single weekend. A lot of the sessions have been announced, but we still have lots of exciting announcements to come. Stay tuned!Feel free to leave us a review on Apple Podcasts, or reach out to us at questions@sakeonair.com. You can follow us on Instagram, Twitter, and Facebook, or join us over on YouTube, as well.Thanks for tuning in with us this week and we’ll be back with more Sake On Air in a couple of weeks.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Drink Sake. Stay Soba.
It’s this simple mantra that has made Seattle’s Hannyatou and its neighboring soba destination Kamonegi almost overnight mainstays for the sake-inspired community of the Pacific Northwest.It was almost exactly one year ago that Justin sat down with and renowned soba chef Mutsuko Soma and sake specialist partner-in-crime Russell King at their (then) newly-opened fermented creation-driven sake bar, Hannyatou. The pair’s appreciation for craft along with their fearless creativity have turned their co-creation just two doors down from Chef Soma’s soba haven into one of the most exciting sake stops, not just in the Northwest, but arguably in the country.In less than three years, how do you go about bringing to life, not one, but two hit restaurants able to maneuver right for that elusive sweet spot between tradition and free exploration, pushing the envelope for traditional Japanese food and beverage while making it feel like a completely natural progression? That’s what we went to find out.You might also be wondering why an interview conducted almost a year ago is just now making it to the airwaves. Originally scheduled for an early-Spring release, 2020 happened. We could have brought the interview out sooner, but given all that was happening and the surplus of challenges facing restaurants everywhere, we wanted to make sure we had a show that represented the dedication and hard work of Soma and Russell to the best of our ability. Not wanting to shower them with questions while they were scrambling to feel out their new format in the current reality, we decided to wait a bit.The good news is that the latter half of the show you get to hear Justin catch up with Russell as he tells us all about how the last 6 months have played out, their setbacks and successes, the evolution of both Kamonegi and Hannyatou, and their positive vision for the still unforeseeable future of sake dining and sales in Seattle.Grab your favorite ochoko or guinomi and settle in for a journey into Seattle’s sake heartland this week.
While you’re sipping along, you’re welcome to leave us a review on Apple Podcasts, or reach out to us at questions@sakeonair.com. You can keeps tabs on us on Instagram, Twitter, and Facebook, or join us over on YouTube, as well.Thanks for tuning in with us this week and we’ll be back with more Sake On Air in a couple of weeks.Kampai!
*Note: Since our follow-up interview with Russell King only a few short weeks ago, he has announced that he’ll be leaving Hannyatou to pursue other endeavors and focus on family. All of us here at Sake On Air wish him happiness, health and success on all of his adventures to come.
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with production and editing by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Lately it feels as though we’re teetering on the verge of shochu’s day in the limelight. Japan’s indigenous spirit with about as much market and mindshare as the beverage more commonly associated with the island nation – sake – has been gradually demanding more and more attention amongst some many of the world’s most prolific bartenders, mixologists and connoisseurs of fine spirits. However, despite the category’s all-too-common association at home, the incredibly diverse, distinct and delicious category has struggled to find a way to reach the masses.With The SG Shochu, internationally renowned bartender and arguably currently the world’s most successful bar owner, Shingo Gokan, and his team at the SG Group are setting out to change that. Should they manage to realize their lofty goals for the product line, and the category itself, shochu could become a staple behind bars around the world…maybe by the time you’re reading this.And the man responsible for helping lead that charge is long-time SG Group bartender, now The SG Shochu brand manager, Joshin Atone. For this episode, Joshin packed a bottle each of IMO, MUGI and KOME and joined Justin and Sebastien in the studio, where the trio sipped (and guzzled, as you’ll hear) their way through the process of developing a line of shochu from scratch that’s persuasive enough to claim a permanent spot both behind bars across the globe, while communicating what makes the category so unique and special in the first place.Oh, and Snarky Puppy fans might enjoy this week’s show (and shochu) as well.
This week we’re (finally) back at the Japan Sake & Shochu Information Center, recording in the actual physical presence of one another for the first time in a long time. We missed this format! There will still be more online recordings coming down the pipe, but it was a nice reminder of how pleasant – and important – it is to be able to sit down together with our guest, and one another.Go ahead and pour yourself a glass (or several) and settle in with us on this week’s episode of Sake On Air.When you’re done, go ahead and drop us a review on Apple Podcasts, or reach out to us at questions@sakeonair.com. You can follow our current limited movement on Instagram, Twitter, and Facebook, or join us over on YouTube, as well.Thanks for listening and we’ll be back with more Sake On Air in a couple of weeks.Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.*Please note that the official theme song for The SG Shochu made by Snarky Puppy is not what is playing in this week’s show. You’ll likely have to wait just a bit more for that.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Thanks for tuning in to Part 2 of our special focusing on the current impact of COVID-19 on the sake and shochu industries. If you haven’t yet listened to Part 1, where we interview a number of significant individuals with unique perspective on the industry here in Japan, that’s a great place to start. You can find that here.Slightly different from Part 1, this particular recording is more discussion-based. This time around several of your regular Sake On Air hosts, including John Gauntner, Sebastien Lemoine, Christopher Pellegrini, and Justin Potts, share anecdotal insights from their own experiences over the past several months. While our experience is by no means any be-all-end-all “official” word on where things stand, we hope that it will contribute further perspective, as well as provide some additional food for thought.
In addition to the impact of COVID-19, we also touch upon the serious flooding that has battered the Kyushu region throughout the month of July, only adding insult to injury in already incredibly trying times. This is impacting the livelihoods of the locals, as well as producers across both the shochu and sake industries.
If any listeners are keen to donate and contribute to the relief efforts still very much underway, please contact us at questions@sakeonair.com and we'll be happy to provide you with a few potential options. As all of these activities and the information related to them are being conducted in Japanese, it makes it hard for the international community to support. If you'd like to help, let us know how we can help you. While all of us in Japan are now generally free to roam at this point, this particular conversation took place online, with John joining us from the U.S., where he’s been grounded since the early days of all of this, Christopher and Sebastien joining us from their respective locales in the heart the Tokyo metropolis, and Justin tuning in from his home Chiba countryside.For this conversation, do feel free to pour yourself a glass or two of sake or shochu (or both) and settle in with us. After the show, we’d love to hear from our listeners about their experiences over the past several months all across the globe, so do feel free to reach out to us on Instagram, Twitter or Facebook at @sakeonair, or mail us at questions@sakeonair.com.
Thanks so much for joining us across this special two-part series. As this is an ongoing challenge affecting everyone, we’ll very likely revisit this topic again six months or a year from now. While the hurdles to overcome are high any many, we’re all guaranteed to learn a lot through this process together. We look forward to helping keep you informed along the way.We’ll be back to our regular programming in two weeks.Until then, Kampai.
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
This week, we’re bringing you a double episode exploring the impact of COVID-19 on the sake industry here in Japan, and how that impact is beginning to reverberate through the international market.The entire nation of Japan, while never undergoing a formal lockdown, was officially placed on State of Emergency status as of April 7th, a state which continued until May 31st, with the country gradually easing restrictions in phases over the several weeks that followed, leading to a complete reopening on June 19th.During this period, restaurants and izakaya were requested to limit their hours of operation from 5am to 8pm, while closing all alcohol service by 7pm. This, combined with the request for the entire population to refrain from unnecessary travel, as well as shift to teleworking in all instances possible, transformed how people shopped, dined, and of course, accessed and consumed sake and shochu. As you might have guessed, for many breweries, wholesalers, retailers and restaurants, sake and shochu stocks became largely idle for months on end.While sales numbers have been gradually recovering since June, the number of people testing positive for COVID 19 have also been on the rise as of late, with Japan now experiencing what at this stage might be considered a “mild second wave.” As a result, dining establishments have again been asked to curtail their hours of operation for the month of August, closing by 10pm, with particularly dense dining and entertainment districts in parts of Osaka being asked to cut back their hours of operation even further.These front-line sales tend to get a lot of attention, however it’s the beverage’s deep agriculture ties, along with the particular timing of the pandemic which might result in a truly devastating fallout down the road. We discuss this as well.To be honest, there’s still a lot that we don’t know. The impact from the past 6 months isn’t truly going to manifest itself for some time to come, and how the pandemic will develop both in Japan and internationally is, at this point, still anybody’s guess.However, we do feel a responsibility to sake lovers around the world to share what it is we do know, which is why over the past couple of months we’ve been conducting a series of short interviews, as well as discussing this reality amongst ourselves, in order to help paint at least somewhat of a picture as to where we stand as of the end of August 2020.
For Part 1, we’ve edited together a series of excerpts from five different interviews that we conducted with individuals here in Japan who are in a position to offer particular insight into the impact COVID-19 on certain pockets or channels of the sake and shochu industries. Our guest include:・Yoshiro Okamoto – Vice President of the Japan Sake & Shochu Makers Association・Koichi Saura – President of Saura Co. Ltd. (makers of Urakasumi) and co-chairman of the Japan Sake & Shochu Makers Association・Takahiro Ibaragi – Head of the International Sales Division at Nihon Shurui Hanbai・Sam Mitsuya – Owner of Mitsuya Liquors・Shinnosuke Hiramatsu – Retail Sales Office at Imadeya
When you’re done with this episode, Part 2 is already live, so you can jump over and continue this exploration whenever you’re ready. For Part 2 we bring your regular hosts Christopher Pellegrini, John Gauntner, Sebastien Lemoine, and Justin Potts together to anecdotally discuss the experience of the past six months. We hope you’ll find it to be an interesting supplement to the first-hand perspective provided in this episode.Between this and Part 2, we’ve left you with a lot to digest over the next couple of weeks. There’s still a long road ahead, but we’ll be in it for the long haul. We hope you’ll stick with us. If you’re looking for a great way to support, there’s always one:Keep kampai-ing.
Part 2 is here.We'll see you in two weeks.
Timestamps:0:00:21 Introduction0:05:17 Yoshiro Okamoto – Vice President of JSS0:12:47 Koichi Saura – President of Saura Co.
While this summer has certainly been a lot of things for many of our listeners, we hope that one thing which has been a defining mainstay throughout the summer of 2020 has been sake.Summer is gradually winding down a bit at this point, but we thought it was about time we did a (semi-)timely episode that celebrates the sake of the season. For summer, that’s natsuzake. Literally “summer” (natsu) “sake” (zake), this relatively recent entry into the seasonal release calendar has rapidly garnered fans from across the sake-sipping spectrum and the annual releases have turned the category into one that grows and evolves dynamically every year, birthing more unique products and interpretations of the style than even the most dedicated follower of sake can hope to keep up with.Although no one particular property defines what is (or isn’t) natsuzake, profiles commonly trend toward things like bright flavors, lower ABV, slight effervescence, a gentle palate, and general qualities that tend to require refrigeration or ice cubes (or both), lending to relatively sessionable sake. As a result, if you can get your hands on the stuff, it often tends to be a great entry point for a lot of new drinkers into the sake category itself, as well.This week Chris Hughes is joined by Rebekah Wilson-Lye and Marie Nagata, where they cover the history of the summery beverage, its evolution, definitions (and its accompanying ambiguity), personal experiences and suggestions, and more.Go ahead and put a bottle on ice and slide into a patio recliner to beat the heat with us on this week’s episode of Sake On Air.
When you’re done, go ahead and drop us a review on Apple Podcasts, or reach out to us at questions@sakeonair.com. You can follow our current limited movement on Instagram, Twitter, and Facebook, or join us over on YouTube, as well.Thanks for listening and we’ll be back with more Sake On Air in a couple of weeks.Kampai!
*Notes:- Rebekah uses the term “kanzake” occasionally to refer to sake brewed in the winter while discussing traditional sake brewing practices and seasons. For our regular listeners, you may have heard this word before in an entirely different context. Note that this is not actually the same word. The terminology that Rebekah uses is actually a less-common term for what is often referred to as “kanzukuri”.- Prestige Sake Association comes up while discussing its role in developing the natsuzake product concept.- Ajinomachidaya, a sake shop and wholesaler located on the west end of Tokyo, near Nakano, also comes up in referencing the development and proliferation of natsuzake.- The Sake Cellar ideal for storing your natsuzake.- Big thanks to Takahiro Nagayama of Nagayama Shuzo (Taka) and Yusuke Sato of Aramasa Shuzo (Aramasa) for their support when preparing for this episode.
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
This week’s episode is precisely what you’d assume it to be: the crew talking shochu.It had been a bit too long since we’d last done a real shochu-centric show, so we decided to drag Christopher Pellegrini into the studio to update us on some of the latest industry happenings and also humor our questions and musings.While we do get down into the nitty-gritty a bit, this week’s show is actually very casual and free-form. Instead of focusing on something very specific, taking a little time to just discuss the possibilities and implications of some of the rapid changes and recent happenings felt like a worthwhile exercise. We hope you think so too.From new trends in local styles to efforts in international expansion, ways that unconventional producers are pushing the boundaries of the definition of “shochu” and how it could both help and hurt communication for the category as a whole, shochu makers expanding their offerings to more and more spirits categories, from gin, to whiskey, and more, we run the gamut this week.So, pour yourself a glass of honkaku shochu and settle in with Marie Nagata, Sebastien Lemoine and Chris Hughes, along with our shochu pro Chirstopher Pellegrini, for and hour of all-things-shochu. We tagged this episode, “1st Edition”. It is indeed the first – possibly in a new series – or it could prove to be the last. We’ll see! Attacking shochu in this format was fun for us and we’d like to do it on a regular basis, but let us know what you think.
If you manage a free moment, we would love a review and rating over on Apple Podcasts, or wherever it is you get your favorite podcasts. Feel free to reach out to us at questions@sakeonair.com, or follow us at @sakeonair on Instagram, Twitter, and Facebook, or join us over on YouTube, as well.Thanks for listening and we’ll be back with more Sake On Air in a couple of weeks.Until then, Kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Although we’re all still grounded here in Japan, this week we’re getting off the island for a visit to the great Pacific Northwest to chat with Andrew Neyens, the one-man-band behind Seattle’s Tahoma Fuji Sake.Between stints at some of Toyama’s most exciting and inspiring breweries, including Fumigiku Shuzo (makers of Haneya) and Masuda Shuzo (makers of Masuizumi), as well as attempts to scratch a similar itch at craft beer producers in the greater Seattle area, Andrew finally settled upon making sake something rooted closer to home – and he couldn’t have gotten much closer.Committed to making Tahoma Fuji not only a great sake, but also something that he could manage entirely on his own, Tahoma Fuji Sake Brewing Company was born in the small brewery built together with his father on the same property as his home in Ballard. From there, he’s passionately honed his craft, DIY’d his equipment little-by-little, and over the past few years managed to turn Tahoma Fuji into a mainstay at many of the Seattle area’s most selective beverage retailers and pioneering dining establishments.This week’s visit to Tahoma Fuji actually took place this past autumn, and begins with Justin being guided on a brief, but detailed brewery tour. The two then settle in to discuss Andrew’s progression through the world of sake and brewing in general over the years, exploring the experiences and values that have guided the development of Tahoma Fuji Sake as both a business and a more personal endeavor, and what the future sake landscape of Seattle might look like.You’ll notice right away that this recording was managed on the most minimal equipment. Frank has worked some serious magic in order to bring this episode to life. While not up to our regular audio standards, we think that the story and the messages in this week’s show carry it above any technical limitations. We appreciate you’re understanding and hope you’ll stick with us all the way through. We think you’ll be glad that you did.
Please do take a moment to review and rate us over on Apple Podcasts. You can also get in touch with us at questions@sakeonair.com, or follow us at @sakeonair on Instagram, Twitter, and Facebook. There’s a stockpile of episodes on our YouTube channel, as well.Thanks for tuning in everyone. We'll be back in a couple of weeks.Until then, Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
With LINK, Pernod Ricard made their first foray into the world of sake. Bringing together the craftmanship and nuance of Chivas Regal with the pioneering spirit of Toyama’s Masuda Shuzo – makers of Masuizumi - the company in charge of many of the world’s most iconic labels in spirits set out to bring an unprecedented proposal to the world of sake.But why sake? And why now? This week Sebastien and Justin welcome Marketing Director for Pernod Ricard Japan, Yann Soenen, to discuss this and more.While the focus of the show is, of course, primarily on sake, we can’t help but inquire about the world of Japanese spirits, as well; particularly with Pernod Ricard’s recent acquisition of The Kyoto Distillery, creators of Ki No Bi, a label that has almost overnight become synonymous with Japanese gin.This was the first show that we here at Sake On Air have recorded satellite following Japan entering a State of Emergency due to the impact of the COVID-19, which means that the audio is a bit rougher than our listeners might be used to. At the time of releasing this episode, the State of Emergency has been released across all of Japan’s 47 prefectures, including Tokyo, and things are slowly beginning to shift back into motion, however we’ll likely continue to record a few more episodes remotely before getting everyone together for our standard format at the Japan Sake & Shochu Information Center. We just kindly ask for your patience and understanding as we gradually transition into the world ahead of us along with the rest of you.
Thanks for tuning in everyone.Take care & Kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Here it is! The final installment of our “Know Your Hosts” series, introducing our listeners to the minds and motivations behind Sake on Air.For the first half of this week’s show, we have Rebekah Wilson-Lye in the hot seat. Currently the head of international marketing and public relations for Japan Craft Sake Company, we delve into not only the personal journey that led her from New Zealand to the Izu Peninsula, but also her evolution in the industry as she went from school teacher, to gourmet dining guide, to spearheading innovative sake projects with the likes of Takashi Murakami and Hidetoshi Nakata, all while carving out her own unique niche as a staunch advocate for the betterment of the industry as a whole.Following her, our man on the mixing boards Frank Walter interviews the sake guy himself, Mr. John Gauntner. Seeing as how interviews with John are scattered across the interwebz in an array of formats, we wanted to mix it up a little bit. The result? A fun, lighthearted discussion that sidesteps a lot of the more conventional sake questions, instead attempting to peer into the sake habits of the man himself, and as a result, scoring a lot of enjoyable and entertaining industry tidbits along the way.
If you enjoyed this or any of our shows here at Sake On Air, taking a moment to review and rating us on Apple Podcasts would be greatly appreciated. You can also share your thoughts and feelings about the show with us by mailing to questions@sakeonair.com.Say “Hi” to the team anytime at @sakeonair on Instagram, Twitter, and Facebook. If you’re so inclined, we actually have a YouTube channel, as well.Thanks for tuning in everyone. We'll be back in a couple of weeks.Until then, Stay Home & Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Like most all of our listeners, we’re keeping rather close to home these days. The nature of things makes it a bit challenging for the team to gather and record, but on the bright side, it’s given us the time to dig through the archives and finally get around to editing some of our on-the-road interviews that have been gradually piling up over the past several months. Starting this week, we bring you “Sake-On-Air-On-The-Road”!For this week’s show, Big Chris (Hughes) is interviewing Tony Mitchell, brewer at Cambridge’s pioneering Dojima Sake Brewery, in a conversation that took place on location at the brewery while Chris was back in the U.K. during a visit home in 2019.Dojima Sake Brewery’s plans are expansive and ambitious, and that ambition helping to drive the unprecedented model that Dojima is cultivating is palpable when listening to Tony’s passion for his craft and the lifestyle that he’s managed to cultivate around it. In addition to discussing the brewery’s exciting approach to crafting great sake while at the same time creating a cultural hub for Japan’s iconic beverage in the Cambridge countryside, the two also spend time discussing Tony’s days at Wakatakeya Sake Brewery in Fukuoka, and the experience that transformed the course of his life for good.Being on the road and at the brewery, you’ll likely be able to tell that we weren’t able to take advantage of our regular recording equipment. Your understanding is appreciated.
If you’d like to help more sake-lovers find the show by reviewing and rating us on Apple Podcasts, it would mean the world to us. You can also send your thoughts and feelings about the show to questions@sakeonair.com, or say “Hi” to the team at @sakeonair on Instagram, Twitter, and Facebook. If you’re so inclined, we actually have a YouTube channel, as well.Thanks for tuning in everyone.Stay Home & Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
This week we’re tackling arguably one of the most misunderstood segments of the sake world:Kanzake, often simply referred to as, Hot Sake.For a complex web of reasons, the quality and general nature of hot (or warm) sake is still shrouded in generations of preconception and misconception. However along with an aggressive reexamination of “Why?” in relation to lost practices in food and beverage, kanzake is in the midst of a mini-resurgence, particularly in Japan. Over the past decade, not only the number, but the level of quality and creativity entrenched in dining and drinking establishments throughout Japan has grown dramatically. Even outside of traditional Japanese cuisine or izakaya dining, some of Japan (and the world’s) most lauded genre-bending restaurants have made elements of kanzake service not only a part of their beverage program, but a cornerstone to it. This week we have Justin Potts, Marie Nagata, Big Chris (Hughes) and Little Chris (Pellegrini) on the mics as we delve into kanzake history, experiences, terminology, service, and heating things up at home.For the already-converted, hopefully you’ll find some hot tips (!) to add to your arsenal. For those still on the fence or for anyone that’s previously been burned (!) by less-than-positive experiences, hopefully you’ll find reason to set out on another expedition of the kanzake landscape.Oh, and there’s a small supplement to this week’s episode over on our YouTube channel, as well!
Help more sake-lovers find the show by reviewing and rating us on Apple Podcasts. Let us know what you thought about this or any of our shows to questions@sakeonair.com, or say “Hi” to the team at @sakeonair on Instagram, Twitter, and Facebook.If you happen to undertake any kanzake experiments at home, please do share the results and photos with us!
Take care out there everyone.And don’t forget to Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
To all of our listeners: thank you for your patience.As much as we go out of our way to include awamori as part of the broader shochu conversation, despite many months of listener requests, we have yet to do an entire episode dedicated to Okinawa’s incredible indigenous spirit. Until now!The progenitor of the entire shochu category, the now geographically indicated Ryukyu Awamori has been deeply tied to the lifestyle and culture of the Okinawan people for at least the past 600 years. With only 46 distilleries still officially producing this incredible spirit, awamori is poised to either take over the world with its unmatched depth and character, or gradually get folded into the world of shochu. This week Little Chris, aka Shochu Pro, aka Christopher Pellegrini is joined by Sebastien Lemoine and Justin Potts to go over the basics. What is it? Where did it come from? How is it made? How does it differ from products in the broader “shochu” category? We think awamori is in a position to transform both the demand for, and dialogue, around Japanese spirits. After this week’s episode, we hope you’ll think so too. Let us know what you think of the show by reviewing and rating us on Apple Podcasts. You can send your questions and comments about this or any of our shows to questions@sakeonair.com, or to @sakeonair on Instagram, Twitter, and Facebook. Don't forget us on YouTube! April is shaping up to be a month of excitement, challenges and experimentation. We hope you’ll continue to join us for the ride. Until then, Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
As promised, we’re coming right back with Part 2 of our exploration into what goes into paving the way for a brand new sake brewery outside of Japan. We continue our conversation with David Joll, owner and head brewer at Queenstown’s, Zenkuro, along with Matthew Shaw, co-owner and head brewer Melbourne Sake, which if all goes according to plan, should be opening its doors in the relatively near future.You have the same SOA crew as last week, with Marie Nagata, Chris Hughes, Justin Potts, and Sebastien Lemoine further digging in to the unique challenges associated with a beverage that has been so hyper localized to a specific region for so long. What are the true essentials for crafting quality sake? What can you not live without? To what degree can you feasibly DIY some decent equipment? What can really only be realized with the support of the people and equipment from Japan? All of that and more as we close out this special two-part series with these inspiring gentlemen. Please do pop over to review and rate us on Apple Podcasts if you find yourself with a free minute, and feel free to send your questions and comments about this or any of our shows to questions@sakeonair.com, or to @sakeonair on Instagram, Twitter, and Facebook. There will be more content coming to our YouTube channel very soon as well, so stay tuned! We’ve got one more episode set to release before the end of March. There’s a lot we want to share with you all. Take care of yourselves and one another. We’re all on this together. And while sake isn’t a solution to our global challenges, we’d like to think that a full tokkuri with a bit of regularity certainly couldn’t hurt, as well.
Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
It now feels like eons ago when, only just last month, the global sake community seemed to have all flocked to Japan for the final days of the winter brewing season. My how the world has changed…
It was during this time that we managed to catch up with David Joll, owner and head brewer at Queenstown’s pioneering sake brewery, Zenkuro, and Mathew Kingsley-Shaw, co-owner and head brewer at the soon-to-be Melbourne Sake.
The Sake On Air team of Marie Nagata, Chris Hughes, Justin Potts, and Sebastien Lemoine sat down with these gentlemen for a conversation that went on for nearly three hours. Reluctant to trim away too many tasty tidbits, we’ve decided to split the recording into a two-part episode, the first part which you’re (hopefully) listening to now, with part two scheduled to release in the coming days.
During the first half of this marathon, these ambitious brewers and entrepreneurs discuss their initial motivations for making the leap into sake production, the people and examples that guided them early on, the initial trial and error process, and more.
There’s plenty more to the story when it comes to building a brewery from scratch in the Land Down Under. Stay tuned, as plenty more insight from these gentlemen will be hitting the airwaves in a matter of days.
For those of you that could take a spare moment to review and rate us on Apple Podcasts, it would be greatly appreciated. Feel free to send your questions and comments about this or any of our shows to questions@sakeonair.com, or to @sakeonair on Instagram, Twitter, and Facebook. You can find us on YouTube as well.
Take care out there everyone.And don't forget to Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Continuing with our Meet Your Hosts series, this week we bring you interviews with another pair from the team here at Sake On Air.
First up we have Marie Nagata, interviewed by John Gauntner – a bit of an interesting dynamic, as it was Marie’s participation in John’s Sake Professional Course and the community of sake lovers and sake-curious who shared that experience with her that initially lured her down this path, as you’ll hear her describe. Essentially, a Jedi Master interviewing his young Padawan. From her globetrotting upbringing to her time as a brewer, as well as touching upon her new endeavors and her advice for those getting started with the category, it’s a fun, lighthearted and motivating discussion that highlights how the passion for sake is getting passed from generation to generation.
In the latter half of the episode we have Justin Potts being interviewed by Sebastien Lemoine. (You can listen to the reverse of this back on Episode 27). From fermentation to farming, brewing to educating, local food to the role of family in the future of sake, and advocacy for the necessity of kanzake, the conversation takes many turns and (hopefully) rewards the listener willing to accompany Justin in his adventures and ramblings.
We would be grateful if you could take a moment to review and rate us on Apple Podcasts, and feel free to send your questions and comments to questions@sakeonair.com, or to @sakeonair on Instagram, Twitter, and Facebook. You can find us on YouTube as well.
We’ve got a lot coming down the pipeline in March.
Stay tuned and Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
This week we zone in on sake in the U.K. as we welcome the founder and owner of Tengu Sake, Oliver Hilton Johnson to the show.
Oliver’s carefully curated portfolio and user-friendly communication are just a handful of the reasons that Tengu Sake has been selected as the Specialist Merchant of the Year in the Sake category for the International Wine Challenge four years running. From Oliver’s first forays into the sake business to the exciting developments happening throughout the sake industry in London, Chris Hughes, Marie Nagata and Justin Potts fill the tokkuri and dig into the nitty-gritty with one of the country’s young pioneers of kampai.
Please review and rate us on Apple Podcasts, and send your questions and comments to questions@sakeonair.com, or @sakeonair on Instagram, Twitter, and Facebook. We’re on YouTube as well.
More Sake On Air coming your way in two weeks.
Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
This week it’s time once again to take a moment to get to know the team here at Sake On Air. We first aired one of these episodes back in October (Episode 27), where you got to know Sebastie Lemoine and Christopher Pellegrini; aka, “little Chris”.
This week you’ll be hearing from Christopher’s sake-inspired counterpart, Chris Hughes (aka, “big Chris”) along with our quiet champion behind the scenes, Shuso Imada.
Despite his relatively short amount of time based in Japan, Chris’s personal and professional history with sake extends back to the days when he still called the U.K. home, which has led him to now becoming one of the most active and prolific non-Japanese sake educators in Japan. In his endless pursuit of truth, as well as new questions in the world of sake, his passion and dedication are both palpable and highly contagious.
Currently the general manager of the Japan Sake and Shochu Information Center (where we broadcast from almost exclusively), Imada-san’s ties to the sake industry reach deep, and are long and storied. From his family ties to world-renowned breweries in Hiroshima to deeply rooted sake distributors in Tokyo, then extending to his own private ventures in sake-centric marketing and brand development, Imada-san has arguably one of the broadest perspectives on the industry out of anyone, along with the experience to match. In his interview, Rebekah takes him down a journey of his own personal past, but also explores the major turning points of the industry and its evolution over the past several decades. We let this one run a bit long, because it we thought it was all important.
As always, if you’re willing to take a moment to review and rate us on Apple Podcasts (or whatever service you listen on) it would mean the world to us.
We also welcome all of your questions and comments about the show, which you can send to questions@sakeonair.com, or track us down at @sakeonair on Instagram, Twitter, and Facebook. You can also listen on our official YouTube channel, if that’s your thing.
Time stamps:
Chris Hughes interview
01:46 Start of the interview
05:12 Chris discovers sake for the first time
10:50 Working in sake
26:15 Comics and sake
Shuso Imada interview
33:44 Start of the interview
37:36 About the Japan Sake & Shochu Makers Association
43:30 Sake in the 1960s and 1970s
50:30 Why Imada-san's English is so good
59:40 What does the Sake world mean to Imada-san now?
We’ll be back in two weeks.
Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
What exactly is the scent of sake?
For our final episode of 2019, Chris Hughes, Rebekah Wilson-Lye, and Sebastie Lemoine gather to discuss the nature and role of aroma in sake. Seeing as how the smells that we experience impart so much influence on our perception of taste and our associated memories, this is a topic that arguably carries as much weight as any in the dialogue of sake.
From personal experiences to systematic judging, a bit of the science of sake to the evolution of aroma in relation to production, this week’s discussion ventures far and wide in attempt to unravel the influence of smell on our perception of sake. That being said, we’ve still only scratched the surface. There exists a plethora of angles we’ve still yet to explore, which means that you can be sure we’ll be back to expand upon this particular topic again in the future.
In what turned out to be a rather discussion-heavy episode, there are a lot of tasty tidbits interwoven throughout the show from beginning up until the very end. Engaged listening is highly encouraged this week!
In addition, we also need to express a special ‘Thanks’ to all of our listeners that have supported us throughout our first year of Sake On Air, having seen us all the way through to the end of 2019. Thanks to all of your excitement and support for the show, every month our listener base grows in countries spanning the globe, resulting in more opportunities to share the wonderful world of sake and shochu with a passionate and sake-curious population. We have a lot planned for 2020. We can’t wait to bring you along for the ride.
If you feel like Sake On Air contributed just a little something to your enjoyment of sake and shochu this past year, please do take a moment to review and rate us on Apple Podcasts (or whatever service you listen on). If you feel like giving back to the Sake On Air team in some way, that’s unquestionably the best way to do it.
Keep sending us your questions and comments about the show to questions@sakeonair.com, and be sure to continue following us at @sakeonair on Instagram, Twitter, and Facebook. You can also listen on our official YouTube channel.
Happy New Year everyone! Thank you so much for your patience as we worked out what went wrong with the audio of the first version of this episode.
Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
We’ve been doing this for an entire year (and then some) already! To commemorate we decided to get the entire cast together (minus John, sadly, who was fully there in spirit) to talk about the nature of the show itself, as well as address a few audience and listener questions, in front of a small live audience in Tokyo back on November 25th.
The format this week is a bit unique, as the show was designed to be an enjoyable listen, but also to speak directly to a live audience. For those that would appreciate a small taste of the live experience, we livestreamed the show on our Facebook page. The audio quality is definitely going to be better via the podcast, but if a bit of visual context will help you get the most out of the show and attach names to faces, please do have a look at the livestream video, as well.
Since starting Sake On Air just over a year ago the show has now grown to have listeners in more than 50 countries across the globe and is downloaded thousands of times every month. Hitting the ground running with almost zero promotion or prep time back in October of 2018, we charged forward with excitement and confidence that there was both a strong need and interest for an open and readily available place to share a new kind of dialogue about the fascinating and ever-changing nature of sake, shochu and awamori. Thanks to all of our listeners and supporters that have followed along and championed us over the past year, you’ve proven us right. We can’t thank you enough.
Knowing that most of our listeners are scattered across the globe and not having the opportunity to engage face-to-face with our supporters can be a challenge at times, as sending data out into the digital void every other week can feel much less tangible, both for us, and we imagine for many of our listeners as well. Being able to speak in front of a live group of supporters, while also having listeners send in questions and words of encouragement throughout the broadcast, was incredibly rewarding.
We’d love to hear your thoughts about this week’s format. Having tried this, we feel like there’s potential to continue to explore this style of show and further engage with our audience both locally and digitally in more new and direct ways. We’d love to travel for shows as well! While it may not happen right away, if there’s interest, we’d love to find a way to make a tour of some sort happen…!
But for now, this week you can settle in with Sebastie Lemoine, Rebekah Wilson-Lye, Christopher Pellegrini, Marie Nagata, Chris Hughes and Justin Potts for a small celebration of all things sake, shochu and awamori, here in Tokyo.
Last but not least, after listening to this week’s show, if you could take just a moment to leave a review for us on Apple Podcasts or your favorite podcast streaming service it would mean a great deal to us and help more than you know. Info and instructions about how to do this can be found here. Stitcher users can leave reviews directly in-browser here.
While you’re listening, you can further keep tabs on us through Instagram, Twitter, Facebook and our YouTube channel.
Any and all questions and comments are welcome via questions@sakeonair.com, or directly through our contact page.
We’ve got one more episode of Sake On Air on the way this month before we close out 2019. Thanks again everyone.
Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
It was right around this very same time last year that we sat down with a whole slew of splendid bartenders and mixologists to discuss shochu following their tour across Kyushu.
This week, we’ve done it again! Only this time instead of trying to squeeze a large group into a single episode, we pulled aside a single specialist – the one-and-only Philip Duff – to explore shochu in the context of the greater spirits landscape.
Philip has a long and storied history in the world of bartending, cocktails and shaping the future of spirits. From opening Holland’s first speakeasy, Door 74, to serving as the educational director for Tales of the Cocktail, writing for many of the industry’s most respected media, judging for many of the industry’s largest bar and cocktail awards, and circling the globe as one of the most prolific educators and consultants in the world of spirits, Philip is now concentrating his efforts on his original genever label, Old Duff Genever, and further developing his on-trade consultancy at Liquid Solutions.
While shochu does indeed dominate the conversation, given Philip’s unique experience and perspective on the industry, Sebastien and Justin also pick his brain about the rise of Japanese gin, the world’s misconceptions of genever, how Japan might be able to learn from the U.S. tequila industry, and more!
After listening to this week’s show, please do take a moment to leave us a review for us on Apple Podcasts or your favorite podcast streaming service. It really helps!
While you’re listening, you can further keep tabs on us through Instagram, Twitter, Facebook and our YouTube channel.
Any and all questions and comments are welcome via questions@sakeonair.com, or directly through our contact page.
We’ll be back in a couple more weeks for just a bit more Sake On Air before we close out 2019.
Stay tuned, and Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Sake On Air has taken the show on the road! Well, sort of.
The gang isn’t all here, but Justin recently spent a bit of time in the Pacific Northwest and along the way managed to sit down with a few of the individuals helping to shape the future of sake in the region.
While in Portland Oregon for the annual Portland Fermentation Festival Justin sat down with sake samurai and vice president of the sake category for Young’s Market Company, Marcus Pakiser, together with SakeOne sales and marketing manager, Midori Nakazawa.
Portland is a city gathering the attention of the world for its approach to sustainable development, with it now regularly ranked as one of the best cities to live in the U.S. But what does Portland look like as a “sake city?” Does the local populace’s relatively high level of awareness in relation to food and beverage, as well as preference for “local” as well as “natural” (a word to tackle another day!) give it the potential to develop a unique local sake market that sets it apart from other major cities across North America?
Its these topics and more that we delve into in this week’s episode of Sake On Air!
A quick caveat about this week’s episode before listening: This was our first-time recording “on the road.” To make a long story short, our recording tools and methods for this (and a couple more upcoming shows that were recorded in the U.S.) were highly makeshift. As a result, the recording quality and volume has suffered a bit, but we hope that you’ll stick with us and that we were able to make up for it with some fun and insightful content.
Let us know what you thought of this week’s show (and the show in general) by leaving a review for us on Apple Podcasts or your favorite podcast streaming service.
You can follow along with our adventures on Instagram, Twitter, Facebook and our YouTube channel.
Send your thoughts and feedback to as at questions@sakeonair.com, or via the contact page on our brand new website.
Thanks for listening.
Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Over the past year of doing Sake On Air, believe it or not, one of the most highly requested show topics that we get from our listeners has been for us to do a deep-dive exploring the backgrounds and stories of your regular hosts here on the show.
Originally a bit hesitant – the entire purpose of the show is to provide a voice to those in and around the industry that are underrepresented – we realized that we’ve been doing this for quite a while now without ever properly communicating to our listeners exactly who is involved and their motivations behind, not only Sake On Air, but their involvement in the world of sake.
So with that, we bring you Part 1 of our “Know Your Hosts” series. Each episode will include in-depth interviews with two of your regular Sake On Air hosts. Over four episodes to be released intermittently over the coming months, you’ll have the chance to learn a bit more about the people that came together in order to make Sake On Air possible.
For Part 1, we hear from the show’s shochu ambassador, Christopher Pellegrini, as well as our deep culture guru and resident Frenchman, Sebastien Lemoine.
Now that we’ve gone through the process of recording all of these, we’re actually really excited to finally share the stories of the people behind the microphones with all of our listeners. If you have any questions for this week’s hosts (and interviewees!), feel free to reach out to us at questions@sakeonair.com, or via the contact page on our brand new website.
If you could take a moment to leave a review for us on Apple Podcasts or your favorite podcast streaming service, it really does wonders for helping us to promote and grow the show.
Also be sure to follow along with us on Instagram, Twiiter, and Facebook, and our YouTube channel is finally in motion as well.
Thanks for listening, and kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
This week’s episode is especially timely, as Justin managed to squeeze in an interview with Stephen Lyaman to coincide with the launch of his brand new book, The Complete Guide to Japanese Drinks, co-authored together with Chris Bunting, author of Drinking Japan, which released October 1st in the U.S. and is already largely available internationally thanks to Tuttle Publishing.
Those familiar with Stephen’s work may associate mostly with Japan’s beloved indigenous spirit, shochu. Sake On Air’s shochu aficionado, Christopher Pellegrini sat down for an extensive interview with Stephen back in Episode 14. Giving that show a listen first will be a great primer for this week’s discussion.
This week’s show is a lot of fun because we delve into a great deal more than just sake and shochu. A rarity for the show, Stephen’s new book gave us a great opportunity to discuss Japanese wine, whiskey, beer, cocktails, and how all of these things play into the greater landscape of ‘drinking in Japan.’
Stephen is currently on the road promoting his new book, so be sure to listen in for upcoming tour dates, as well as follow him on Twitter and Instagram in order to keep tabs on the Kyushu-based founder of Kampai.us and East Coast instructor for the Sake School of America Certified Shochu Advisor Course, and hopefully thank him in-person for his great contribution with The Complete Guide to Japanese Drinks.
We’d love your thoughts and feedback on this week’s episode. Let us know what excites you about shochu at questions@sakeonair.com
You can always follow us on Instagram, Twiiter, and Facebook, and if you’re so inclined, our YouTube channel is finally just about up-to-date as well, for those that prefer plenty of video-distractions just one click away.
Also, reviews are great. If you have a moment, please do share a few kind words. It helps the show like you wouldn’t believe.
Thanks for listening, and kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Cody Brailsford is a rather rare breed.
Now fuku-toji (assistant head brewer) as of this recording, at Watanabe Sake Brewery, makers of Hourai brand sake in the small countryside town of Hida Furukawa in Gifu Prefecture, Cody has been toiling away in the brewery for well over a decade.
As more sake breweries open across the globe, and as breweries in Japan gradually open their doors (and minds) to the prospect of greater diversity in the brewery, the number of non-Japanese people working stints in Japanese sake breweries has grown significantly in recent years.
However very few have dug in for the long haul in the way that Cody has at Hourai. And his time and hard work have clearly been recognized and appreciated, as he was just offered the position of fuku-toji a matter of days before he sat down with us here at Sake On Air.
In addition to Cody’s “origin story” and life as a brewer, we also discuss the challenges of taking a brewery from hyper-local to international, the shift from brewing to communicating, the transition from one toji guild to another, and much more.
Christopher Hughes and Justin Potts are your navigators for this session. Pour yourself a beverage (or several) and settle in for fascinating glimpse into the world of sake brewing in Japan with a gentleman whose experience and perspective are truly one-of-a-kind.
You can learn more about, as well as follow the adventures of Cody and Hourai Sake at any of the outlets below.
Watanabe Sake Brewery Official Website:
Cody on Instagram
Hourai on Instagram
Be sure to let us know what you think by leaving us a review on Apple Podcasts, or wherever you get your regular serving of Sake On Air.
You can follow the show on Instagram, Facebook and Twitter via @sakeonair. Feel free to reach out to us at questions@sakeonair.com as well.
Until next week – kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
This week’s episode is exactly what the title says: an interview with Shinichiro Shimizu, the president of Shimizu Seizaburo Shoten, better known as makers of the incredibly popular brand of sake, ZAKU.
Zaku has taken both Japan and the world by storm in recent years, being awarded top accolades in just about every sake competition under the sun, while simultaneously establishing itself as a staple on the drink menus of many casual dining izakaya, as well as appearing regularly on the drink menus of establishments committed to the super high-end of the spectrum. Continually permeating into more and more international markets, this humble brewery of Mie Prefecture is turning into a household name.
Chris and Justin wanted to know how Zaku got to where it was today and understand the ethos driving this brewery that is creating an outstanding place for itself in the sake world on it’s own terms.
You’ll notice immediately that this week’s episode is a bit different. This particular interview was conducted several months back entirely in Japanese. We’ve been sitting on this for a while because it takes a significant amount of resources to transform such content into something that will be useful to the majority of our listeners.
That being said, we think that content of this nature is terribly important. One of our primary goals here at Sake On Air is to help give a voice to the amazing people shaping the future of the sake industry. Arranging, conducting, dubbing and editing in the way that we have this week is one way to go about doing that.
Being an entirely auditory platform, the means through which we can make this sort of content available to our listeners is somewhat limited. We took a first crack at it this week. We know that it isn’t perfect, but we’re proud of it. We also know that we have plenty of room to improve.
Please do let us know what you thought of this week’s episode. Let us know if you enjoy and would like more of this type of content. Or, if you have other ideas or suggestions for how we might make this sort of content accessible to our listeners, please let us know.
While you’re at it, please do take a moment to review the show on Apple Podcasts, or wherever you get your regular dose of Sake On Air.
A huge ‘Thank You’ is in order. Mr. Shuso Imada, took on the gargantuan job of being the voice of this week’s interviewee, Mr. Shinichiro Shimizu. We sort of threw him right into the fire and he did a stellar job. Imada-san, arigato!
You can follow Shuso and the rest of the Sake On Air team’s adventures on Instagram, Facebook and Twitter via @sakeonair.
Be sure to send your questions and comments to questions@sakeonair.com
Thanks for tuning in.
Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
When you start talking sake (or shochu), you don’t get too far in before finding that you need to address koji. That’s what Justin, (big) Chris and Sebastien set out to do this week. As Japan’s magical mold, Aspergillus oryzae, begins to gain traction, not just throughout the world of brewing, but in the culinary realm and the larger movement reexamining the power of fermentation, the number of questions is rising right alongside the rising interest and excitement – and there’s a lot of be excited about.
What exactly is (and is not) koji? Where does it come from? What does it do? Why should you care? Should you be rethinking your skincare practices and integrating Amino Rice? Should you raise your awareness around kojic acid? We only scratch the surface as we ramble and meander a bit this week, but we’re currently arranging to bring some true specialists in the field into the studio so that we can really dig deep into the nitty-gritty. It just means that you have that much more Sake On Air to look forward to!
In the meantime, you can follow our adventures on Instagram, Facebook and Twitter via @sakeonair.
If would be so kind as to review the show on Apple Podcasts, or wherever you get your regular dose of Sake On Air, it would mean the world to us.
Questions and comments can be sent to questions@sakeonair.com
Thanks for tuning in.
Kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
This week John Gauntner takes over as master of ceremonies, as Rebekah Wilson-Lye, Chris Hughes and Justin Potts combine forces to help flesh out an all-important and ever-evolving element of sake that sits at the core of some of the most important conversations: rice types.
Aside from just the distinction between sake rice and standard rice varieties used in sake production, the team discusses influence on the beverage’s character and profile, regionality, agricultural challenges, issues of access and economics, current trends, and more.As with all of our episodes, we can’t cover everything in 60 minutes. Following the recording we discussed the possibility of putting together a number of different shows based on the relationship between rice and sake, from historical, to agri-specific, to entire shows examining single varietals. If there’s a specific topic that you’d be excited to hear us discuss, please let us know! You can send your ideas, feedback and words of encouragement to questions@sakeonair.com Follow along with our day-to-day shenanigans via @sakeonair on Instagram, Facebook and Twitter. If you’d be so kind as to leave us a review along with a few kind words on Apple Podcasts, Stitcher, Google Podcasts, Spotify, or wherever it is you get your regular dose of Sake On Air, it would mean the world to us. We’ve got a handful of announcements coming very soon – stay tuned! As always, thanks for listening, and Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
The rise in sake’s presence at notable restaurants and gastronomic celebrations across the globe in recent years is in no small part due to the individuals that have taken it upon themselves to craft the physical bridges for transport while also blazing new trails in their home territory.
Albeit an entirely unintended development (story in the show!), an unexpected turn-of-events placed Pablo Alomar Salvioni on an untrodden trail which led him to becoming one of the pioneers of the sake movement in Spain, a country with a rich and respected food culture all it’s own, which has also developed as hotbed for pioneering culinary innovation.
Through S&A (Salvioni & Alomar), Pablo brings not only sake, but also an array of hand-picked, high-quality fermented food products (soy sauce, vinegars, etc.), tea, and glassware to some of Spain’s most exciting dining establishments. In bringing incredible product to Spain, working as both an educator and catalyst for the development of local sake culture, he has also been central in bringing some of the most exciting people from Japan’s culinary world together with Spanish food lovers.
This week, following a recent trip to Spain where she explored local wine together with Pablo and a handful of inspiring sake brewers, Rebekah slips into the conductor’s chair this week, joined by little Chris (Pellegrini!) and Sebastien, where they explore the possibilities and challenges involved in bridging borders through food and sake.
While we’ve introduced her here-and-there over the past couple of months, and she has had a bit of a presence on the show recently, this is the first episode where you’ll all truly get a taste of the incredible contribution that Rebekah is bringing to Sake On Air. Her articulate nature and vast knowledge base will further be on display as she beckons more exciting guests to the show in the coming months. Stay tuned!
Follow Pablo, Salvioni & Alomar, as well as his wine-centric business, Sourcing the Earth, at any or all of the sites below.
Salvioni & Alomar
https://www.salvioni-alomar.com/
Sourcing the Earth
https://www.sourcingtheearth.com/
Pablo on Social Media
For Sake On Air, you can follow us at @sakeonair on Instagram, Twitter and Facebook. Please send your questions, comments and feedback to questions@sakeonair.com.
If you could take a moment to leave a review of the show on your regular listening platform, it would mean the world to us.
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions.
More sake and shochu madness in a couple of weeks.
Until then, kampai!
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
As promised, the Sake On Air team’s exploration into the sake-specific Daiginjo and Junmai glassware developed by Riedel continues with an interactive tasting led by Riedel Japan President and CEO, Wolfgang Angyal.
Clocking in at roughly 90 minutes, this is by far the longest episode of Sake On Air to-date. Why? There turned out to be just too much great food for thought and insightful commentary sprinkled throughout the entire experience.
Our apologies in advance – we recognize that a strictly audio format is not the most ideal medium for communicating the nuances of tasting and the associated olfactory experiences. Our recommendation is to grab a bottle of sake for yourself and settle in to join us on what was really a fantastic tasting journey.
Just for reference, the tasting employed Riedel’s Daiginjo and Junmai glassware, along with for the sake of comparison, a very standard ochoko (albeit a bit on the small side), as well as a Riesling glass also developed by Riedel.
While not a prerequisite, we recommend listening to Episode 19, where Wolfgang gives an excellent detailed explanation of the glassware that we’re testing in this episode, as well as outlines the process that went into bringing them into fruition.
In the tasting room this week along with Wolfgang are Sake On Air hosts Sebastien Lemoine, Rebekah Wilson-Lye, Chris Hughes, Marie Nagata and Justin Potts.
Please do let us know what you think about this week’s episode (and the show in general!) by taking a moment to rate and leave us a review on your podcast platform-of-choice. We can’t express enough how much it helps the show.
You can send your questions to questions@sakeonair.com, as well as follow us at @sakeonair on Instagram, Twitter and Facebook.
For those of you that prefer YouTube, check back again very soon!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with recording and editing by Frank Walter.
We’ll be back in two weeks.
Until then, kampai!
Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
The Sake On Air team recently gathered at the Japan offices of Riedel, renowned Austrian wine varietal-specific glassware makers, to meet with Japan’s President and CEO Wolfgang Angyal in order to learn about the nearly two-decade process that went into producing two pieces of highly influential, sake-specific glassware: the Daiginjo Glass, and the more recent, Junmai Glass.
Over nearly three hours, Sebastien, Rebekah, Chris, Marie and Justin got an in-depth rundown on the philosophy, process and journey that fueled the creation of both the Daiginjo and Junmai glasses, followed by an interactive tasting and simultaneous Q&A.
For part 1 this week, Wolfgang outlines how Riedel’s unique and innovative sake-specific glassware came to fruition. For part 2 (coming soon), you’ll get the live tasting and the discussion that ensued organically throughout the process.
This two-part episode is a bit of a new experiment for us here at Sake On Air. We’d love to hear your thoughts, not just about the content of the show, but also about the format. Are there any other shows of this nature that you’d like for us to make happen? Let us know!
Follow us on Instagram, Twitter and Facebook: @sakeonair
Send us a message at questions@sakeonair.com
If you have a moment, please do rate us and leave a comment on whatever service you regularly enjoy listening to Sake On Air. It helps us immensely.
Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Potts.K Productions and Export Japan, with audio engineering by Frank Walter.
Thanks for listening.
Until next week, Kampai!
A topic of endless discussion and debate, this week Chris Hughes, Sebastien Lemoine, Marie Nagata and Christopher Pellegrini are joined by Eli Nygren, kurabito (brewer) at Chiyonokame Shuzo in Ehime Prefecture, to examine what exactly gives sake its “local” profile.
From rice to water, yeast to koji, people to practices, the number of elements at play that can enhance (or diminish!?) a sake’s “sense of place” are varied and complex. Is “terroir” even an appropriate word? Do sake and shochu need to establish their own vocabulary in order to truly communicate the value of their relationship to the place wherein which they are born?
All that and more on this week’s episode of Sake On Air!
We’d love to hear your thoughts, so please write us at questions@sakeonair.com, or send us a message at @sakonair on either Instagram, Facebook or Twitter.
Nice reviews are welcome as well! Tell your friends!
Sake On Air is brought to you with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan, with editing and audio production handled by Mr. Frank Walter.
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
This week Chris Hughes takes the reigns as we set our sights on what feels to be an ever-moving target: the complex relationship between sake and food.
While experience with wine and other beverages informs many expectations for sake, and a lot of concepts are somewhat transferrable, the reality is that sake is its own beast entirely. Many people in Japan, as well as internationally, have been doing exceptional work to further the craft, understanding and communication surrounding this relationship, but the exciting reality is that there still exist nearly infinite avenues to be explored.
We’re joined again this week by local WSET Sake Educator and Japan brand manager for CAMUS Cognac, Sarasa Suzuki, as well as regular crew members Sebastien Lemoine and Justin Potts, as we dig a bit into the historical relationships between food and sake in Japan, while examining a number of angles for further developing and understanding this match-made-in-heaven.
Even in the short window of time between when we recorded this episode and its release, there have already been a number of thrilling publications released (in Japanese) pushing this concept into new territories. This is a trend that isn’t going to stop anytime soon, and if anything, the pace at which new research and discoveries surface is going to continue to increase. At the same time, drinking and dining trends associated with sake and new service-related strategies are continuing to rapidly develop and evolve. For a lot of the concepts that we touch upon in this episode we hover around the conceptual level. We’ll tackle a lot of these topics in more detail in upcoming episodes. For now, consider this a basic primer on the topic, as there’s a lot more on the way.
As always, if you have any questions or comments regarding this week’s episode please feel free to reach out to us (and follow along) on Instagram, Facebook or Twitter at @sakeonair.
If you could find time to leave a review and a brief comment on your favorite listening service it helps us more than you know.
Sake On Air is brought to you with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan, with editing and audio production handled by Mr. Frank Walter.
We’ll be back again in two weeks.
Until then, Kampai!
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
We’re back this week with a boozy double-interview featuring one shochu meister and one sake maven.
In the first half of this week’s episode of Sake on Air, Christopher Pellegrini interviews Maya Aley, the first non-Japanese to receive the prestigious certification of Shochu Meister. Maya has been living and working in Kagoshima city since 2011. Starting as an English teacher before shifting to translation, interpretation, and local business development, she talks to us about the Kagoshima University Shochu Meister course, Kagoshima’s special place in the shochu world, and one of the city’s most famous shochu bars, Ishizue, where you can now find her regularly behind the bar. You can also find her on Instagram @maya.aley.
For the second-half, Justin joins Christopher Pellegrini to speak with special guest Jamie Graves, the Japanese beverage portfolio manager for Skurnik Wines and Spirits in New York. After teaching English in the JET program for a year in 2002, Jamie found himself on the archipelago for an additional four more years where he worked various restaurant jobs, explored sake, and improved his Japanese until he was able to successfully pass the highest level of the Japanese language proficiency test. Upon returning to New York he slipped into the restaurant scene and wound up at the East Village shojin cuisine restaurant, Kaijitsu, run by head-chef Masato Nishihara. After cycling through the Japanese dining circuit, Jamie has now found a home at Skurnik, where he is responsible not only for sake, but shochu and all categories of Japanese spirits. Follow Jamie on his Instagram: @jamiefgraves, and we highly encourage our listeners to check out his insightful series of “Unfiltered” articles about sake and shochu on skurnik.com.
We hope you enjoy this week’s episode of Sake On Air. If you have any feedback, comments or questions, we would love to hear from you.
As we’re currently restructuring a few things on the back-end (details coming soon!), our regular email, questions@sakeonair.com, is out of commission temporarily, but you can reach out to us at any time on Instagram, Facebook or Twitter.
Thanks again for tuning in.
Until next time, Kampai!
Sake On Air is broadcast from the Japan Sake & Shochu Information Center and made possible with the generous support of JSS (Japan Sake and Shochu Makers Association) and is a joint production between Potts.K Productions and Export Japan.
EP 15 – Live with Andre Bishop and William Stuart
In March we did four shows, all recorded live at the Aoyama Sake Flea, and who should we bump into than the Sake Samurai, Andre Bishop, and William Stuart, the CEO of Colorado Sake Co.? We managed to grab a few minutes with them to sit and talk sake. The conversation wandered from America to Australia as we picked their brains on topics like sake legislation, drumming up interest outside of Japan, and the future of sake as a culture and industry.
We have a lot more exciting content from the Aoyama Sake Flea coming very soon; so stay tuned for more Sake On Air.
And if you’re a sake aficionado like us and have the perfect topic for an episode -or just want to let us know how much you love the podcast- share your thoughts with us at questions@sakeonair.com. Your feedback does wonders to support the show, so if you love SOA and want to see it grow, consider tipping your glass to us online with a review.
Sake On Air is regularly broadcasted from the Japan Sake & Shochu Information Center and made possible by the generous support of the Japan Sake and Shochu Makers Association. It is a joint production between Potts.K Productions and Export Japan.
Kampai!
Sake is out this week and Shochu is in! Christopher Pellegrini takes the hotseat to interview his partner in crime, Stephen Lyman.
Stephen Lyman is the founder of Kampai.us and the East Coast instructor for the Sake School of America Certified Shochu Advisor Course. Currently based in Fukuoka city on the island of Kyushu, Stephen now splits his time between Kyushu and New York.
Every season for the past 6 years he has been helping Yamatozakura Distillery with their shochu production. He and Chirstopher have gone into business together to open Yokaban, a new shochu bar in Fukuoka, and Stephen is also finishing up with his first book, The Complete Guide to Japanese Drinks, which he co-authored together with Chris Bunting, author of Drinking Japan.
02:25 Stephen’s journey to Japan
04:40 Meeting shochu in NYC
07:00 Starting Kampi.us
08:30 Shochu Tasting Competition
10:53 Meeting Sekai Ishizuka and traveling to Japan together
13:30 Meeting Takkan Wakamatsu
15:02 Interning with Yamatozakura
17:40 The Complete Guide to Japanese Drinks
23:10 The Certified Shochu Advisor Course
30:15 How Stephen and Chris met
35:00 Chris and Stephen’s Shochu Bar (Yokaban NY)
38:00 Drinking Games
39:40 Looking toward the future
46:10 Drinking Shochu and Awamori at home
49:45 Challenges selling Shochu abroad
56:40 Shochu as an artisanal Spirit
58:58 Final remarks
We’d love your thoughts and feedback on this week’s episode. Let us know what excites you about shochu at questions@sakeonair.com
You can always follow us on Instagram, Twiiter, and Facebook, if you’re so inclined. And while it has been rather quiet for a long time now, expect updates to our YouTube channel very soon.
Also, reviews are great. If you have a moment, please do share a few kind words. It helps the show like you wouldn’t believe.
A big thanks to Frank for another great production this week. The Export Japan team is helping us with a few other show-related things at the moment, as well. We’ll have more to share here very soon.
Thanks for listening!
Sake On Air is broadcast from the Japan Sake & Shochu Information Center and made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
We’ve been telling you that it was coming (since last autumn!) and this week we finally delivered. We’re joined this week by none other than Natsuki Kikuya, founder of Museum of Sake, one of London’s foremost curators of the local sake industry.
Why a “curator of sake”? The depth and breadth of Natsuki’s work and relationship with sake is difficult to categorize into a preexisting job description. As someone shaping the landscape of the current (and as a result, also future) sake market in London, her self-imposed title feels more than apt.
Also, for those paying attention to last week’s episode, you know that Masumi’s Keith Norum was present for a good chunk of Natsuki’s interview, which means that he’s back! Together with Sebastien and Justin, the four discuss challenges in sake education and communication, international market expansion, sake discoveries in Japan, and more.
We were incredibly lucky to get these two stellar individuals in the studio. You’re all rather lucky this week, as we deliver back-to-back episodes two weeks in a row once again! (Don’t get used to it quite yet, however…)
We’d love your thoughts and feedback. Feel free to mail us at questions@sakeonair.com
Please also follow us on Instagram, Twiiter, and Facebook, if you’re so inclined. (That’s us asking nicely). And while it has been more than a little quiet for a long time now, expect updates to our YouTube channel sooner than later!
Also, reviews are great. If you have a moment, please do share a few kind words. It helps the show like you wouldn’t believe.
Big thanks to Frank for churning out another great recording this week. The Export Japan team is helping us with a few other show-related things at the moment, as well. We’ll have more to share here very soon.
We’ll be back for a big “kampai” here again in two weeks. Until then, for those in Tokyo, be sure to swing by Aoyama Sake Flea on March 30-31 at the United Nations University in Omotesando and say ‘hello’. We’ll be hanging out and doing interviews and recordings all weekend!
Thanks for listening!
Sake On Air is broadcast from the Japan Sake & Shochu Information Center and made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
This week’s show title tells you all you need to know. For those of you unacquainted with Masumi Sake, the brilliant Nagano-based craft of Miyasaka Brewing Company, you’ve come to the right place.
And there’s no one better equipped to deliver the goods on this topic than Keith Norum, a name synonymous with Masumi internationally. A long-time Suwa local and Miyasaka Brewing Company veteran, Keith is experienced, eloquent, and arguably one of the best in the business when it comes to communicating the appeal of sake, whether it be for newcomers, or the thoroughly initiated.
Justin more-or-less takes the reins for this interview, however Sebastien is in on the game this week, as well. We actually had another special guest sitting in for part of this one. While silent for this round, she’ll be sharing her wisdom in an upcoming episode very soon. Stay tuned!
For those that missed it, heir to the throne at Masumi, Katsuhiko Miyasaka, made a brief appearance on one of our past episodes recorded at Aoyama Sake Flea. We recommend giving that a listen, if you haven’t done so already.
And in more exciting news, we’ll be back at Aoyama Sake Flea right in the midst of sakura (cherry blossom) season! We’ll be doing a few more shows on March 30th-31st, so if anyone is in the area, please be sure to stop by for a “kampai”! You can look forward to those episodes very soon.
Any questions, comments, or words of encouragement are always welcome at questions@sakeonair.com.
Please do follow along with our adventures via @sakeonair on all of your favorite people-watching services.
Until next round, Kampai!
Sake On Air is broadcast from the Japan Sake & Shochu Information Center and made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
We decided that it was about time we sat down and hashed it out over something that is becoming an increasingly divisive topic in the sake world: to aruten or not to aruten? That is the question that John, little Chris, big Chris, and Justin pose to one another, as well as our listeners, in this week’s surprise release of Sake On Air.
For those unfamiliar with the concept, both junmai and aruten likely appear to be nothing more than drunken gibberish. However, to anyone trying to discern what’s inside (or rather, not inside) a bottle of sake, this is important vocabulary.
“Aruten” is Japanese industry slang for sake which has had what is often translated as “brewer’s alcohol”, which is added to sake in some (many!) cases. It can also refer to the related process of adding such alcohol to a bottle of sake. While by no means necessary in order to craft a delicious fermented rice beverage, motivations for adding this somewhat ambiguous alcohol can range from anything as simple cost-cutting, to calculated and crafted usage leading to extremely high-end, carefully nuanced sake production. As reasons for aruten’s existence and prevalence very much run the gamut of motivations, it’s challenging to shuffle it into any one specific camp, or explain it in simple terms of “good” vs. “evil”. Aruten sake would include daiginjo and ginjo (without the word “junmai” attached), as well as honjozo and futsu-shu styles.
“Junmai”, then, translated literally as, “pure rice”, is exactly what you might expect: sake that has not had any brewer’s alcohol added in any form, or in other words, has not received the “aruten treatment”. Originally, any and all sake produced was junmai. However, times change, as do brewers’ ambitions and the market’s tastes and perceptions. There’s a rather significant “all junmai” push from both inside and outside the industry, as of late. The reasons for that, however, are actually more varied and complicated than you might think.
As regular consumers and extreme foodies alike increasingly (and rightfully) demand more transparency in relation to food and beverage, the industry is up against further pressure to openly communicate not only “what” is inside a bottle of sake, but also justify “why” it ought to be there in the first place.
In a world where views and opinions feel like they’re becoming increasingly polarized, we set out to do our best in order to give both junmai and aruten a fair shake, going to bat for both parties in (hopefully) equal form. In this episode, the goal isn’t to provide our listeners with “the answer”, but the information to help everyone make more informed decisions for themselves.
Are you in the “junmai camp”? The “aruten camp”? Or maybe just the plain old, “love for sake camp”? Hopefully this week we can help you to spread the sake love wherever it is your inspirations and preferences may guide you.
As always, thanks to both our dedicated followers and new listeners that make it all possible. If you’d like to leave us a kind review, our love for you will flourish all the more. We can’t begin to tell you how much that helps.
If you have any thoughts about the show, feedback, questions or show ideas, feel free to contact us at questions@sakeonair.com
Please do follow along with us (@sakeonair) via Instagram, Twitter and Facebook, as well. We try to send out some lovely photos and thoughtful words here and there in order to satiate those thirsty for more sake-related insight in between episode releases.
A big thanks (as always) to the amazing Frank Walter for bringing us to life each and every round.
Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.
Kampai!
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
What does it take to realize a dream of American craft sake? And even more specifically, Brooklyn craft sake?
This week Chris Hughes and Justin Potts catch up with Brian Polen, co-founder and president of Brooklyn Kura, New York’s first sake brewery, on his (relatively) recent trip to the sake island in the pacific.
Having officially opened to the public in 2018, the trail being blazed by Brian, along with co-founder and brewmaster, Brandon Doughan, is one that is already informing a future of international, locally-made craft sake as new breweries spring to life across the globe.
We dig into the origin story, as well as explore the excitement and challenges that go along with trying to, not only create and run a sake brewery, but communicate the infinite potential of sake to a world still largely unacquainted with the magical rice beverage.
We’re happy to finally get this interview out into the world, as we’ve actually been sitting on this one since the SOA early days. This week’s flow may be a bit more rough around the edges compared to our more recent offerings (we were still very much getting our feet wet at this point), but the stories and nuggets of insight that Brian shares are fascinating, and going to be relevant to sake lovers, the sake-curious, and those that may be looking to make new professional forays into the world of sake for years to come.
If in the area, be sure to pop into the tap room for a visit! Brooklyn Kura is located inside Industry City, at 68 34th Street, Brooklyn, NY.
Announcements!
*We’ll be back at Aoyama Sake Flea at the Farmer’s Market at United Nations University in Aoyama (Tokyo) on March 30-31st. If anyone plans to be in the area, be sure to pop in and say hello! We’ll be doing several recordings both days and have some more exciting guests lined up for the Spring rendition of the bi-annual sake celebration!
*You may notice a string of new episodes trickling out with more regularity than usual in the coming weeks. We actually have some content stocked up that we want to get out, and we’re working on some new developments, as well (details coming soon!) As we transition a bit you may notice a few more interviews or mini-episodes pop up here and there. We look forward to sharing more details on our new developments soon, but until then, enjoy!
As always, you can follow us on all of your preferred social media sources via @sakeonair. Please send your comments and feedback to questions@sakeonair.com.
The more reviews we get, the more we can spread the sake love! Please do take a moment to share your thoughts, if you’re so inclined.
Until next week, Kampai!
Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.
We’ve got a new twist on an old formula this week.
In the interest of fairness, after having done a Shochu 101 episode, we thought it only made sense to give Sake the same treatment.
However, unlike Shochu, the “basics” of sake have been well-treaded in many forms across books, videos, blogs, lectures and other media. It didn’t make sense for us to just rehash the same material that’s already readily available just about everywhere. While we want to provide our listeners with a solid foundation of the core principles surrounding Sake and Shochu, digging deeper in order to provide context and stimulate dialogue is why this show exists. So, we thought we’d mix it up a little.
John has been on the road a great deal as of late (as of always?) and we wanted to get him on air. When we talked about doing a Sake 101, it was something that he really wanted to be a part of. When he offered to provide a monologue outlining the fundamentals, we naturally said, Yoroshiku! This is a master in his wheelhouse – what more could we ask for?
With that, this week you get the core basics outlined by the best in the business. You want to scout out a tasty bottle of sake that you’ll be happy with today? We’ve got you covered.
But we wanted to do something for our listeners who already feel comfortable with the “basics”, providing a bit more food-for-thought. So, what we’ve done this week is break John’s brilliant monologue into segments, with the Sake On Air team jumping in at regular intervals to flesh out the details, ask deeper questions, and provide further context for why the various points that John has laid out are significant.
In addition to John Gauntner’s pre-recorded presence, three core members of the SOA crew, Chris Hughes, Sebastien Lemoine, and Justin Potts, are very lucky to be joined this week by Sarasa Suzuki, who is a WSET Sake Educator, as well as wine and spirits specialist here in Japan, also serving as the Japan brand manager for CAMUS Cognac. She was kind enough to put up with our shenanigans this week as she brings her experience and insight to the important topics that we delve into for this week’s show. Lucky us, and lucky you! (She’ll be making an appearance in a future episode to be released soon, as well!)
Our listeners may have a few thoughts and opinions about the content of this week’s episode. Great! Send those to us at questions@sakeonair.com
You can stay up-to-date on what’s happening with the show by following along on Instagram, Twitter (@sakeonair) and Facebook, as well.
If you can find a moment in your busy schedule, a quick review on your favorite listening service would really mean a lot.
Thanks to Frank Walter for the time he put into making this one shine. It wasn’t an easy task.
Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.
Until our next outing, Kampai!
Show Notes:
6:07 What is Sake?
9:02 Sake and the Family of Brewed Beverages
10:30 Brewing Beer vs. Brewing Sake; Clarifying “Koji”
10:46 The History of Sake
22:02 What’s the fuss about Ginjo?
22:50 Good Sake and Better Sake
31:57 Relationship Between Price and Quality: Sake Rice
38:33 Relationship Between Price and Quality: Rice Milling & Special Designation Sake
45:13 The Blood, Sweat and Tears of Sake Brewing and the Tenuous Hierarchy System
48:02 Sake Service Temperature
51:52 Storing Sake and Aging Sake
56:18 Drinking Vessels
61:50 Sake and Food
65:25 John Gauntner’s “Basics for Enjoying Sake Today” (uncut from start to finish)
A bit of a small miracle, we managed to get the entire Sake On Air entourage in the same room at the same time. A first for the show, we have John, Sebastien, big Chris & little Chris, and Justin all together on the mic together this week!
In Japan, the sake and shochu industries are now just as turbulent and dynamic as any beverage category on the market. Since that action doesn’t always get communicated to the international sake-loving community, we thought we would sit down this week to reflect on the trends and impactful events that helped define sake in 2018.
Seeing as how we like to look ahead to sake and shochu’s unquestionably bright future, we also rounded up and shared our predictions for 2019. Some of those things are extensions of what we saw in 2018, however we could be in for some real surprises as well.
This week’s recording took place after a lengthy and energized team gathering where we plotted out our vision, goals and ambitions for the year ahead. The result is an episode of Sake On Air with an (awesome!) energy a bit different from everything that’s come before. Suffice it to say, we’re ecstatic about what the coming year has in store.
As far as we’re concerned, we’re still sending out the “beta” version of the show, but we’re on the verge of shifting into the next phase. We’ve got some big plans and exciting changes in store. They may not all be apparent at first, but we think you’ll pick up on it soon enough. We can’t wait to share more in the coming months.
As always, thanks to both our dedicated followers and new listeners that make it all possible. If you have any thoughts about the show, feel free to contact us at questions@sakeonair.com
Please do follow along with us (@sakeonair) on our day-to-day journeys via Instagram, Twitter and Facebook, as well. We’re sharing glimpses into sake brewing, service, people, and the culture that binds it all together.
Taking a moment to write a quick review helps more than you know. If you’re so inclined, yoroshiku!
A big thanks (as always) to Frank Walter for the amazing turnaround on this one. We wanted to get this out into the world while the excitement was still resonating.
Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.
Kampai!
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
Japan has absolutely exploded as a food and dining destination, but how is it as a sake destination? Sure there’s more than enough incredible sake to go around, but will you be able to find it? Are there specific regions or locations scattered across Japan that are accessible and offer the kinds of unique sake experiences and discoveries that make it worth the trip? What can we expect from “sake tourism” in the (hopefully) near future?
Its these topics (and more!) that fuel this particular sake journey, guided by Sebastien Lemoine, Chris Hughes, and Justin Potts.
This week’s show is actually from a rather early recording that we did while still in our “R&D phase”. We weren’t sure if it would see the light of day, but giving it another listen, we thought there was info here that could be useful to our listeners, as well as hopefully be something that people could come back to and reference when planning or considering a visit to Japan that integrated sake discoveries.
This is a topic that we’ll be exploring again, both more thoroughly, as well as from a few other angles. That’s why we’ve labeled it “Part 1”. Part 2 doesn’t exist yet, but it will someday! Until then, we hope you’ll find some helpful tidbits tucked away in the discussion.
Also, we wanted to keep some fun content flowing post-holiday while we snuck away for a bit of rest, family time and celebration. We’ve got lots of exciting material coming very soon!
Because this episode was recorded a while back, some of the “news” that we discuss is, as you might have guessed, a bit outdated. That being said, we think it’s still interesting and relevant stuff, so we decided to leave it in there. And hey, if you hadn’t heard about it yet, then it’s news to you!
Topics, places and sake discussed this week (with links) include:
– Throughout this episode we’re sipping on the classic nigori sake from Kikuhime in Ishikawa prefecture.
– Kit Kat and umeshu (from Heiwa Shuzo, makers of KID sake) become one at a special Craft Sake Week bar.
– Italian craft beer producer Baladin teams up with soy sauce producer Yamaroku and their kioke project to bring kioke-aged beer to life.
– Mukai Shuzo in Kyoto, producers of Inemankai, which has been gathering attention and turning heads as of late.
– Kumazawa Shuzo, makers of Tensei in Kanagawa, have put together a very rich, diverse, option-filled destination just a short trip from Tokyo.
– In the Nada region (near Kobe), the big boys Hakutsuru, and Hakushika have invested in creating elaborate and well thought-out sake museums.
– Okura Museum of Gekkeikan located in the Fushimi region of Kyoto (worth a visit in its own right!) is a fine destination.
– Saijo region in Hiroshima, home to Kamotsuru, as well as 8 other breweries, is the Daigon Alley of the sake world. It also happens to be home to Japan’s largest annual sake festival, more-or-less the equivalent of a sake Oktoberfest.
– Lake Suwa in Nagano, home to Miyasaka Sake Co. (makers of Masumi), as well as several other local breweries all within walking distance of one-another is also a beautiful destination.
– The Takayama region (Gifu Prefecture) is popping up on a lot of itineraries as of late. Funasaka Shuzo is a highlight. Heading deeper into the countryside of Hida to explore the satoyama is a great way to visit some more great breweries.
– Tokyo has a lot of offer as well! An Ishikawa Brewery visit can integrate beer and soba! Sake tours! Sawanoi is in the area, home to plenty of great food and hiking. Enjoy the gardens at Tamura.
– A short shinkansen trip to Uonuma no Sato is the home of Hakkaisan. More than enough great food and product, as well as tours and tastings to fill an entire day. New beer brewery on-site as well. A beautiful area at the foot of Mt. Hakkaisan.
– Asahi Shuzo, producers of Kubota, are accessible from Nagaoka (Niigata Prefecture) and working to develop the area as a sake and cultural destination.
– Fukumitsuya has great retails shops scattered throughout Tokyo.
– Izumibashi in Ebina (Kanagawa Prefecture) will offer an introduction to sake from the local rice fields, a brewery tour and excellent dining with sake pairings.
– Iinuma Honke has put together a really solid tour and educational program out in Chiba.
– Noto Peninsula (Ishikawa Prefecture) is a beautiful, still a largely hidden secret and a culinary a foodie’s dreamland. The town of Wajima has 5 breweries all within walking distance, as well as some amazing urushi lacquerware. The amazing Sogen Sake Brewery has some neat tricks up its sleeve for visitors and those looking to invest a bit of time into their sake.
– Azuma Rikishi in Tochigi has their Sake Cave, and a visit to Nishibori Shuzo, makers of Wakazakari, also makes for a great visit.
– The Tone Numata region near Minakami in Gunma (also known as a great outdoors and adventure tourism destination) is home to a couple craft beer breweries, a winery, some great food, and several excellent sake breweries, including Nagai Shuzo, makers of Mizubasho (and leaders of the Awa Sake Association), Tsuchida Shuzo, who recently went entirely junmai and yamahai production, has tours and tasting room, and the small craft sake makers at Otone Shuzo.
Have any great sake destinations in Japan or overseas that you’d like to share? Any advice, ideas or experiences you think our listeners would appreciate hearing about? Send them to us at questions@sakeonair.com and we’ll see if we can integrate those into a future episode!
Follow us on Instagram, Twitter and Facebook by searching for @sakeonair, or you can track us down on Soundcloud.
A nice review goes a long way as well.
Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.
Kampai!
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
It was time to lay the groundwork for our up-and-coming explorations into the worlds of shochu and awamori. Welcome to Shochu 101 – class is in session.
After picking the brains of a few bartending alchemists on the subject, we decided to put the Shochu Pro himself, Mr. Christopher Pellegrini, in the hotseat for 60 minutes in order to break down the fundamentals of both shochu and awamori. For those unacquainted the Japan’s indigenous distillates, this is a great place to start. Hopefully by the end we’ll have your interest piqued enough to inspire a shochu-filled holiday to come!
What (can) shochu and awamori be made from? What are the 4 geographical indications for shochu and awamori and why? Is the word “honkaku” important? How did California pave the way for shochu’s market penetration in the U.S. while simultaneously setting communication around the beverage back a generation (or more)?
It’s all of this (and more!) that we’ve got lined up for this semi-holiday edition of Sake On Air. We’re all hoping to get some much-needed rest and respite over the holidays, so while we plan to keep content flowing intermittently, if it feels like we’re a bit quiet in the coming weeks, it’s because we just need a bit of time in order to brew up some great things for 2019.
A HUGE thanks to our listeners for all of your support in 2018. You are what make this all worthwhile and inspire us to do better each and every time in the studio. It’s only been about three months since we really got this show off the ground. We have a lot in store and we can’t wait to share more sake excitement in the coming year.
As always, @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also follow along on Soundcloud.
If you have time over the holidays as you soak up some tasty sake beverages, please do reach out to us at questions@sakeonair.com. Of course, a nice review is always welcome, as well.
Sake On Air is broadcast from the Japan Sake & Shochu Information Center located in Tokyo and made possible with the generous support of the Japan Sake and Shochu Makers Association. The show is a joint production between Potts.K Productions and Export Japan, with Mr. Frank Walter making this audio journey possible.
Happy Holidays & Kampai!
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
In recent weeks we’ve had the opportunity to sit down with some exciting guests for special events and interviews, and this week is no different.
First, we’re finally giving some much-deserved attention to the world of shochu this week. Better yet, we were able to round up an amazing group of bartenders, mixologists and all-around beverage specialists that have been resetting the standards for quality and innovation in some of the world’s most recognized and lauded drinking and dining establishments across New York, London and Sydney. For those following the cocktail scene, everyone on the show this week likely needs little-to-no introduction.
We’re joined by Thomas Waugh, bartender and director of bar operations for Major Food Group in New York, overseeing establishments such as Dirty French, ZZ’s Clam Bar, The Pool Lounge, and others; as well as heading up the bar operations at Karasu, the izakaya-style Japanese restaurant and cocktail bar.
We also welcome Mike Enright, owner and bartender at Sydney’s famous gin bar, The Barber Shop, often popping up on many Most Influential Bar and Bartender lists, both in Australia, as well is internationally. He’s even taken his mastery of gin to a new level with a line of gin-infused/inspired grooming products – a rather perfect pairing for a Barber Shop.
Then we have Ryan Chetiyawardana, likely better known to everyone as Mr. Lyan. He’s the man responsible for White Lyan in London, the cocktail bar that shook up the industry when it opened in 2013, as well as Dandelyan, voted World’s Best Bar 2018, Cub, and Super Lyan. He might very well be one of the busiest men in the business.
And last but certainly not least, we have Matthew Hunter, head bartender at the renowned Eleven Madison Park, ranked best restaurant in the world at 2017’s World’s 50 Best Restaurant awards.
A huge thanks to these gentlemen who were kind enough to join us for a quick chat, and a shochu tasting, following a whirlwind week-long journey throughout Kyushu, Japan’s southern island and motherland of shochu.
And, to top things off, for the second segment we travel to France to get our sake fix! Or shall a say, France comes to us! Right after successfully wrapping up another Salon Du Sake in Paris, Sake Samurai and organizer of France’s largest celebration of all-things-sake, Mr. Sylvain Huet, popped in to chat with us during his recent visit to Japan, where he was also organizing the first annual CMB-hosted Sake Selection awards in Mie Prefecture. We catch with Sylvain on what he’s been up to, the evolution of Salon du Sake, and what he’s excited about with regards to sake in Paris.
Sebastien and Justin guide you on this densely packed episode that traverses the globe, as well as bridges the worlds of sake and shochu. We hope you enjoy.
– 03:24 Interview with Matthew Hunter and Thomas Waugh
– 15:04 Interview with Mike Enright and Ryan Chetiyawardana
– 32:13 Interview with Sylvian Huet
@sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also find us on Soundcloud and YouTube (hopefully) very soon.
Send your questions, comments, praise, criticisms, show ideas, and kind words to questions@sakeonair.com
A nice review is always welcome, as well.
Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan, with Mr. Frank Walter making it all sound lovely.
Thanks for listening.
Kampai!
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
As promised, we’re back again for two straight weeks of live interviews straight from Aoyama Sake Flea, the bi-annual celebration of sake and craft culture, hosted in collaboration with Tokyo’s iconic Farmers Market @ UNU (United Nations University).
This week, Sebastien and Justin are first joined by Dimitry Bulakh, director of twelv., Japan’s (the world’s!?) first premium organic sake bar, located here in Tokyo, as well as founder and director of Far East Grocery, specializing in organic teas from throughout Japan and across Asia.
Dimitry has settled on a significant fine cross-section of two worlds that are much more closely related than they may appear at first glance. We chat with him about how he is utilizing both these worlds to create amazing beverage experiences as twelv., what it means to focus on “organic” or “natural” sake, the shared histories of both tea and sake, and what these two incredible beverages (and their corresponding struggling industries; at least in Japan) can learn from one-another in order to shape an exciting future for both.
Next up, we delve into the relationship between tradition and innovation in the world of sake with two inspiring producers that are attacking the concept full-on from completely different ends of the spectrum.
Here, Christopher Hughes steps in as we’re joined by Katsuhiko Miyasaka, next in line for the throne at Miyasaka Brewing Company, producers of the internationally renowned and revered Masumi brand sake. Since his return to the brewery after a stint of work in various fields and international adventure, he’s proactively taking the roots of Masumi and leveraging them to create sake, promotion, and events that are designed to bring the Nagano brewer’s traditions to an entirely new generation of sake lovers.
Alongside Katsuhiko we also have Fumi Yasuda, the young and ambitious international sales representative for WAKAZE, one of Japan’s newest sake breweries that is crafting brews unlike the world has ever seen. Initially collaborating with breweries across Japan to prove their concept and shock the sake world to attention, they’ve now established one of Tokyo’s only sake brew pubs, Whim Sake and Tapas, where they now craft their own experimental brews, as well as doburoku and original lines of sake. They have their eyes set on opening a brewery in France in 2019.
It’s a packed episode this week, and we’ll be back AGAIN next week with more interviews and insight from…someplace new!
Note that the next Aoyama Sake Flea is scheduled for the Spring of 2019, on March 30-31. Stay tuned here for updates! And be sure to swing by the Farmers Market @ UNU if you find yourself wandering Tokyo over any weekend and are looking for some fantastic food, beverage, and people.
As always, @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also find us on Soundcloud and YouTube very soon.
Send your questions, comments, show ideas, and kind words to questions@sakeonair.com
It also helps to leave us a nice review so that we can further share the sake love with more listeners like yourself.
Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.
Thanks for listening.
Kampai!
Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air