Episode 174. This week we welcome a sake personality from Quebec, Canada to the studio – Mr. Benoit Champagne. With a name like Mr. Champagne, you might well think Benoit was destined for a life involved with sparkling wine, but luckily for the sake lovers of Quebec, he found his way first to Japan and discovered a love of sake, which he now guides breweries to exporting in Canada. Benoit also worked for years as a non-Japanese brewer and export manager at a Japanese sake brewery, which we also discuss in this episode. Listen in as we sip on and explore the je ne sais quoi of a delicious sake recommended by Benoit, Zaku Ho no Tomo Junmai. Join us! #SakeRevolutionSupport the show

Episode 173. World Sake Day comes once a year on Oct 1st.  For sake fans across the globe, this is our big holiday... think Christmas-4th of July-Halloween all rolled into one! What better way for us to mark the day then with a live recording of Sake Revolution in front of a studio audience and featuring an interview and tasting with our two New York City Tojis: Brandon Doughan of Brooklyn Kura and Shinobu Kato of Kato Sake Works. Our friends and sake fans who attended this live recording at the Brooklyn Kura Taproom on Oct 1st, 2024, got to taste along with us as we explored the sake and the stories of these two outstanding brewers.  We also welcomed audience questions for a fun-filled roundtable of sake exploration and learning - with lots of laughs along the way.  Listen in as we celebrate Sake Day 2024 live and in person! #SakeRevolutionSupport the show

Myshell Puma, a cheese lover and sake expert, joins as a guest host to revolutionize how we think about sake and cheese pairings. Discover the delicious combination of triple cream French cheese with sparkling sake, utilizing the innovative 'Oreo method' for tasting. They explore the complexity of Gruyere cheese and its umami, while sharing personal stories from Switzerland. The conversation also dives into the bold flavors of blue cheese, encouraging adventurous pairings with honey and ginjo sake. Prepare for a culinary journey that challenges traditional pairings!

Episode 171. This week we go back to school...again! Timothy's new role as the Director of Education at the Sake Studies Center at Brooklyn Kura is the focus of today's episode.  The Sake Studies Center is the new sake school on the block, offering education, tastings and brewery tours for professionals and sake-curious consumers alike at our state-of-the-art facility at Industry City in Brooklyn.  It's also a sake community center where other sake educators can bring their classes and special events. As the only sake school in the U.S. attached to a working sake brewery, it really is the best place to "learn about sake where sake is made!" We hope you'll join us for a seminar or tasting soon.  Listen in for all the details! #SakeRevolutionSupport the show

In this engaging discussion, Ryan Mellinger, the General Manager of Joto Sake at Kobrand, shares his journey from food culture enthusiast to sake expert. He breaks down the complex three-tier system of alcohol distribution in the U.S., revealing how delicious sake travels from Japan to local shelves. The conversation also highlights the revival of Chikurin Fukamari, a unique Junmai sake, showcasing the artistry behind its brewing process. Ryan’s insights encourage listeners to embrace the diverse flavors and stories behind this fascinating beverage.

Explore the world of sake vessels with a focus on the versatile Tokkuri carafe used for serving sake. Learn about the materials used, etiquette rules, and the significance of Tokkuri in the sake industry. Discover different sizes for serving sake, proper pouring etiquette, and even explore tasting notes of a complex sake when warmed up. Dive into the world of sake flavors and etiquette with Tokkuri vessels in this informative episode.

Chris Johnson, The Sake Ninja, shares his 3-year experience in rural Oita, Japan. Topics include local customs, food culture, hot springs, and sake tasting. Tales of the Seven Hells, sumo wrestling, and drinking games add to the charm of Oita. Explore what this region has to offer with insights from a Sake expert.

Discover the world of innovative sake packaging with the Kikusui Funaguchi 'Smart Pouch', a modern twist on traditional bottles. Learn how this pouch combines the convenience of a Capri Sun with the quality of boxed wine. Explore the unique design features that make dispensing easy and oxidation-free, perfect for casual gatherings. Uncover the future of sake packaging and its potential impact on the industry.

Discover the world of unique sake packaging beyond glass bottles, like Tetra Pak Juice Boxes. John and Tim explore the practicality and creativity of unconventional packaging, tasting Futsusu sake from a juice box. They discuss cultural perspectives on sake packaging and the child-friendly appeal of funky designs, making this a fun and informative episode.

Explore the fruity aromas of CEL-24 sake yeast, developed to meet market demands. Delve into the impact of yeast on sake's aromatics and discover the bold apple, pineapple, and fruit aromas. Learn about the origins of Ginjo boom and the intense flavors of CEL-24 sake, known for its divisive nature among consumers. Join the hosts in exploring the world of sake yeast and the boundaries of fruity sake styles