Sake Revolution

Episode 60.  This week, John and Timothy welcome the talented writer, culinary expert and podcast host Akiko Katayama to the show.  Akiko is a fixture of the Japanese food and beverage scene and is the well known host of the Japan Eats podcast on the Heritage Radio network.  On her show, she explores all things Japanese food and beverage and often introduces sake to her legions of listeners.  She is a fan of sake herself and recommended we try a fun one today - Kenbishi Kuromatsu Honjozo - umami driven and delicious and best of all, we tasted it both warm and chilled to explore the versatility of this brew. And these flavors led Akiko to teach us a new taste descriptor: "kokumi". What's Kokumi? Well, to learn more, listen in and join us as we chat with the charming Akiko about sake and food and have a whole lot of fun!Support the show

Episode 59.  On the final episode of our Shubo miniseries, we explore "Bodaimoto".  Our guide for today's episode is Skurnik Wine's Japan Portfolio manager Jamie Graves.  Jamie has visited the Shorakuji temple, the home of Bodaimoto and he also imports one of the quintessential sakes of this genre, the Takacho "Regal Hawk" Junmai Muroka Genshu Bodaimoto.  The name of the game is again lactic acid.  Getting the right acidity levels helps the sake yeast to flourish. As Jamie explains, this sake is a portal back to a time when samurai craved sweeter sakes to balance out the funky, preserved food they enjoyed.  While you won't find a bodaimoto at every corner liquor shop, this fun and historical style is worth knowing about.  Let's dive in to this 'time capsule' brew and discover a style of sake any samurai would love.Support the show

Episode 58.  Onward with our exploration of all things "shubo" in the third entry in our sake yeast starter mini-series.  This week John and Timothy explore the "yamahai" method of starting sake.  In a language fond of contractions, the Japanese word "yama-hai" has to be one of the most sake friendly linguistic shortcuts you'll find.  Short for "<u>yama</u>orshi" (pole ramming/mashing) and "<u>hai</u>shi" (to stop/cease), Yama-hai indicates that this shubo method ceases the pole ramming/mashing that is done in the Kimoto method to get that fermentation kicked off.  Yamahai and Kimoto are related insofar as they allow for the natural build up of lactic acid, but Yamahai does it without the arduous mashing of the rice, koji and water together.  Is it a short cut to umami-town? Not quite, as the process still takes about four weeks, but you can put away the mashing poles and instead sip on some sake on while that lactic acid develops on it's own. Let's talk turkey and get the low down on Yamahai!Support the show

Episode 57. Our Shubo series continues! Shubo of course is the "fermentation starter" step of sake production.  Whichever the method, we use lactic acid to give the shubo a jump start and allow the sake yeast to live its best life.  This week, we look at the Kimoto method.  Kimoto is the O.G. method that has been the default for centuries.  By definition, it involves the mashing of rice, rice koji and water together in a low tub, into a paste using long poles in a step known as "yamaoroshi."  Then over the next two weeks or so, lactic acid bacteria in the mash slowly and naturally creates lactic acid which eventually kills off any ambient microbes, wild yeast or other unwanted microorganisms.  When the sake yeast is introduced, it can thrive uninhibited and go on to do it's sake making work.  Kimoto is no longer used that much - only about 1% of sake made today uses this historically important starter method.  Be sure to give kimoto a try if you see it - it's a sake that will connect you with centuries of sake making in just one sip. Let's go!Support the show

Episode 56. Over the next few weeks, we're going to do a short series on a sake production step called "Shubo" (酒母). Shu=Sake and Bo=Mother.  So consider this step the mother of the sake, and it gets translated in many ways... seed mash, yeast starter, fermentation starter. However you slice it, the shubo step in sake production is where yeast get introduced and where fermentation begins. One of the keys to all shubo methods is lactic acid.  It is required to kill off all of the bad bacteria and make the starter tank environment ideal for sake yeast. The secret to the sokujo method is that they put in ready-made lactic acid to jump start the process. All other shubo methods let lactic acid develop naturally over time.  Be cause it is easier, cheaper and faster, 90% of all sake produced uses the Sokujo method.  So, let's dive in and learn more about all things Sokujo!Support the show

Episode 55. Few sake personalities shine as bright as Mr. Kosuke Kuji, the 5th generation President of the Nanbu Bijin Sake Brewery.  Known as "Mr. Sunshine" of the sake industry, Kuji-san has been a tireless booster of the sake while promoting his Nanbu Bijin brand literally around the world.  We were honored for Mr. Kuji to take time to talk to us. After a bit of introduction to his brewery, we finally learn the answer to a question that has long puzzled sake fans far and wide! Why is "Nanbu Bijin" a.k.a. "Southern Beauty", located in the northern prefecture of Iwate?  You'll need to tune in to find out!  And also, we get Kuji-san's take on the growing industry of sake brewing outside Japan.  While learning the art of sake brewing on Youtube alone may not be the answer, listen in to find out why we need sake producers all around the world and not just in Japan.   We also taste Kuji-san's much loved Shinpaku Junmai Daiginjo - it's velvety and alluring. Listen in on this fun, interesting and enlightening talk with this well known Kuramoto! Support the show

Episode 54. Continuing our series focusing on the "wild rice" of the sake world, we move next to sake rice royalty.  There is one strain of premium sake rice that is grown in more volume and used in more premium sakes that any other: Yamadanishiki.  Originating out of Hyogo Prefecture as a cross breed of Yamadaho and Kantan Wataribune, the  resulting rice that came to be known as Yamadanishiki was born to be king.  This rice reigns supreme for a reason - it is large in grain size, has a highly developed starchy core (known as shinpaku), is lower in protein and fats, and dissolves easily after soaking and steaming. In short, it has many ideal qualities that brewers are looking for. Because it is more costly to grow however, brewers often use Yamadanishiki for their top of the line, super premium sakes where they coax out vibrant, fruity flavors. Why not join us as we explore the world of yamadanishiki sake?  They are easy to find and oh so easy to enjoy. Long live the king!Support the show

Episode 53. When we first heard about Hannah Kirshner’s new book “Water, Wood and Wild Things,” we knew we had to get her on the show. Not only does the book outline Hannah’s amazing adventure living the in rural town of Yamanaka in Ishikawa Prefecture, Japan, but during her stay there, she interns at Engawa, a destination premium sake bar and then also works a season at Matsuura Shuzo, the local sake brewery. Hannah writes with great insight and sensitivity about her entry into the world of sake from an outsider’s point of view – and this makes it accessible and approachable for all of us who are so interested in Japan and in sake. Now, Shishinosato, the brand of sake made by Matsuura Sake Brewery, where Hannah worked, is not yet available in the States, so we taste some other brands of sake from Ishikawa Prefecture with Hanna. We absolutely enjoyed talking sake with Hannah, but if that weren’t enough, her book also describes her studies of woodturning, hunting, tea ceremony, dance, paper making and other amazing Japanese traditions to bring the rural town of Yamanaka alive for her readers. We hope you enjoy our foray into the world of “Water, Wood and Wild Things!”Support the show

Season 1. Episode 52.  Of Japan's 47 Prefectures, the third largest is Fukushima. This region is a sake powerhouse with a number of famous sake breweries and more than their share of gold medals in all kinds of sake competitions.   Today John and Timothy look into a couple of Fukushima sakes and dive a bit deeper into the unexpected flavors of this region.  Look for deep, developed flavors on the palate and a sophisticated thread of umami throughout. Timothy also tells the tale of a ramen game-of-chance he found in Kitakata City. You need to slurp every drop of ramen broth to find out if you've won. You'll definitely want to join us as we explore a bit of the sake kingdom of Fukushima.Support the show

Season 1. Episode 51. This week we meet up with another U.S. sake brewer - Shinobu Kato.  Shinobu was born in Tokyo, Japan and came to the States for school and stayed on for work.  After discovering a passion for sake brewing, he left corporate America to make a go at working full-time in fermentation and opened up Kato Sake Works in March 2020.  Just as Shinobu was getting his Bushwick, Brooklyn micro-brewery off the ground, cue the pandemic.  Despite the challenges of 2020, Shinobu hung in there and with the support of sake-curious Bushwick locals, he toughed out a tough year.  Right now, he's celebrating a hard-earned year of success at Kato Sake Works by releasing a fabulous, limited and very special anniversary sake the Kato Sake Works Shizuku Junmai.  Shizuku is a rare style of sake that uses the least invasive pressing method - gravity alone does all the work.  Join us as John and Timothy sit down with Shinobu to talk about brewing sake in Brooklyn, his fabulous Shizuku sake and why it always pays to leave the door open for the neighborhood dogs.  Happy one year anniversary to Kato Sake Works! Kanpai!Support the show