Andrew and Jim take their first ever deep dive into a single brewery. Kenbishi is about as classic as it gets, and with Andrew’s first-hand experience, the talk gets deep indeed. Come see how this truly historic brand maintains its core flavor through the changing currents of history and fad!
Vocabulary from this episode:
Dakidaru - A small tank that is filled with hot or cold water to help control temperature in the brewing mash. Kenbishi makes their own out of wood.
Futakoji - A style of koji making in which the batch is split into small wooden boxes, called futa, for temperature control.
Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive
Also, check out Andy’s new sake tours at: https://www.originsaketours.com/
And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!
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