Sake Revolution

Episode 70. This week finds us at the end of our short series on pressing the sake mash.  But what would you call a pressing method that doesn't actually press?  Enter the drip! "Shizuku" sake, also known as drip or trickle sake is the topic of this week's episode.  The method used to produce shizuku sake is known as "fukurotsuri" (bag hanging) and is the ultimate hands-off, low intervention way of extracting sake from the fermentation mash.  The sake mash bags (known as fukuro) are filled and then hung from a bar and suspended over a clean tank.  The sake that drips out by gravity alone is then collected as shizuku sake.  Obviously, this is a low yield method and is used for only what would be considered the most premium grades of sake.  Who knew that something so delicious could be achieved by simply hanging around?Support the show

Episode 69. Onward in our series all about "shibori" or sake pressing.  This week's episode focuses in on the Assaku-ki (compression machine), known more informally as the "yabuta" sake press.  As Xerox is to photo copies and Kleenex is to facial tissue, so is the Yabuta to the automatic sake press.  It's a sake press brand name that has become synonymous with the process itself.  The yabuta is often compared to an accordion in appearance and uses a series of frames stacked one next to another. The sake mash is pumped into the space between each frame.  Every other frame is sandwiched with a flat balloon that gets inflated and squeezes the mash, forcing the sake out the bottom, while the rice solids are held back.  The genius of the yubuta design is that the frames can then be opened up and the leftover sake lees (kasu) can be extracted.   Compared to the "fune" press, the yabuta cuts the time it takes to press the mash in half and it is the most common sake pressing method in use today.  Join us as we squeeze in another episode on the high pressure work of "shibori."Support the show

Episode 68. Another week, another sake miniseries!  This time around, John and Timothy look at the sake production step known as "shibori" or squeezing the mash in a little more detail.  At the end of fermentation, this step separates the freshly born sake from the left-over rice solids.  There are a few different methods to make this happen, and this week, we look at the classic "fune" method.  One of the most traditional ways to press sake, the fune is a large and long rectangular box into which the brewers stack up fabric bags, known as "fukuro", that are filled with sake mash. Pressing with a board from above, the bags get squeezed and the fresh sake is collected from a spout at the front bottom of the fune box, while the rice solids are held back by the fukuro bags.  This is a hands-on and labor intensive way to press sake. For some breweries, they press all their batches with a fune, while other breweries reserve fune pressing for only their more premium sakes. To finish off the work of fune pressing, listen in to learn all about the "Fukuro Punch", which sounds like a yummy cocktail, but unfortunately, is not.  If you're interested in learning more about squeezing the mash, we hope you'll stay tuned to our complete shibori series over the next few weeks - but of course, no pressure!Support the show

Episode 67.  Diving deep into another sake brand profile, this week Timothy and John look at Domaine Senkin, also known as Senkin Shuzo.  This is a 200 year old boutique brewery located in Tochigi Prefecture, and was brought back from the brink of closing its doors forever with an idea to make more wine-like sakes with a pronounced acidity and sweetness - think German riesling.  Two brothers, the 11th generation brewery President Kazuki Usui and his younger brother, and the brewery's toji, Masato Usui, decided to take the business in a new direction.  Inspired by the wine industry's concept of Domaine, the brewery has a reverence for the most traditional, low intervention brewing methods and source only hand-grown, heirloom rice varieties that all grow within 5 minutes of the brewery.  The water source used to grow the rice is also used to brew the sake.  The Usui brothers combine the avant-garde with the traditional - and end up with a cutting-edge style of sake that is forging a new path in the sake world.Support the show

Episode 66. This week, John and Timothy continue their series of interviews with U.S. Sake Brewers, scoring a fun and interesting sit down chat with Byron Stithem, the owner and toji at Proper Sake Co. out of Nashville, Tennessee.  Byron has been producing excellent sake down south since 2017 and has a soft spot for yamahai style sakes, given their depth of flavor, acidity and ability to pair well with non-Japanese cuisine.  With a true pioneer spirit, Proper Sake Co. is blazing a trail and is the first port of entry to the world of sake for many consumers in Tennessee and beyond.  Bryon crafts a fabulous and flavorful Yamahai Junmai called "the Diplomat" that combines balance, flavor and just the right amount of tart acidity, and is winning fans and followers across the region.  With a new taproom and expanded brewery opening up later this year in East Nashville and new online sales distribution coming soon, be sure to check out Proper Sake Co. any chance you get for a fantastic introduction to what American sake can be.  Kanpai, Byron!Support the show

Episode 65. This week's episode involves absolutely no kidding around. For our first brand deep dive, we look at the interesting and innovative Heiwa Shuzo in Wakayama Prefecture. Heiwa means "peace" and this brewery name was adopted in 1952 as a nod to the hopes of peace and prosperity in the post war period. In 2008, the "Kid" brand was released and as a brand, it speaks to the movement of young and up-and-coming brewers making a new style of sake in a new way.  The president of Heiwa Shuzo, Mr. Norimasa Yamamoto has even written a book on his new and collaborative ideas on brewing and producing sake as a team.  The Kid sakes project a super easy-drinking and fruity flavor profile.  Imagine the sake you'd want to sip from a wine glass on the couch after a long day at work.  Join us as we explore and taste the delicious innovation of the Kid brand from Heiwa Shuzo.Support the show

Episode 64. This week John and Timothy had the great privilege to talk with Miho Fujita, the president of Mioya Shuzo, the makers of Yuho sake.  Fujita-san did not take the usual path to running a sake brewery, which is most often handed down in a family from generation to generation. Coming from a corporate background, she found herself with the chance to step in and help the brewery with marketing and sales. Eventually she became the president as well as a dedicated, hands-on brewer herself.  The Yuho sake style is bold and hearty and a style that Fujita-san herself loves to pair with many types of cuisine. Aging and decanting are both encouraged to embolden flavors. Mioya Shuzo is located in Hakui, Ishikawa prefecture, a town so famous for UFO sightings that it has a dedicated Space and UFO museum.  While she hasn't spotted a UFO herself, I think it is safe to say that Fujita-san's Yuho sake is simply outta of this world.  Support the show

Episode 63. Today brings another "Sake Spotlight" adventure, focusing in on the sake from a specific prefecture. John and Timothy turn their focus up north - way up north - to Hokkaido, Japan's second largest and northern most island.  Famous for its open plains, abundant dairy and frigid winters, Hokkaido is home to just 13 sake breweries.  The largest of these breweries is Otokoyama Shuzo.  Otokoyama means "Man's Mountain" and both sakes tasted today are brewed by this well known sake brewery. Hokkaido is also emerging as a sake rice powerhouse with three new sake rice strains registered since the year 2000 - Ginpu, Suisei and Kitashizuku.  John was a recent pre-pandemic visitor to Hokkaido, so be sure to listen in for his sake bar, ramen and "footwear survival" tips to make the most of your next trip to snowbound Sapporo. See you there!Support the show

Episode 62. Exploring another "wild rice", this week John and Timothy look at the superstar sakamai of Yamagata Prefecture - Dewasansan.  Registered in 1997 and named after the three sacred "dewa" mountains, sakes made with this rice definitely give a nod to the regions famous fruit flavors.  To explore Dewasansan more deeply, we taste the Phoenix Junmai Daiginjo from Tatenokawa - a sake produced in collaboration with the french rock band Phoenix and using 100% dewasansan sake rice. It's a special and meaningful marriage of sake and music.  Speaking of music, one of the most unique ways Dewasansan rice has been promoted is with its very own theme song.  You'll definitely want to listen in to this week's episode, if for no other reason that to hear the Dewa33 song! Join us as we take a deeper look at one of our favorite sake rices!ergnB6Cxq9pMlvRGq0r4Support the show

Episode 61.  This week John and Timothy go on location again. As more and more businesses are reopening and expanding their hours, we wanted to get out there again and encourage anyone, who can safely, to support their local sake shops and restaurants. For our part, we've gone back underground by returning to the famous NYC Sake Bar Decibel, a dark and funky basement sake bar that can't be missed.  We are tasting two fantastic sakes from their menu: Shichiken Junmai Ginjo - a dream of a balanced and fruity premium sake and Kimonoi Junmai Yamahai - an umami and rice-y treat recommendation from Decibel's Manager Cho-san.   In addition to our sake chit chat, we are announcing this week the launch of our Patreon.  If you'd like to support what we do at the Sake Revolution podcast, please consider joining us on Patreon.com/SakeRevolution for some fun perks and extras.  We invite all our listeners to grab a sake, sit back and listen in as we head back down the stairs to Decibel!Support the show