Season 1. Episode 35. "What's in a name? That which we call a rose by any other name would smell as sweet."   When Shakespeare's Juliet is coming to terms with the fact that she is crushing hard on Romeo - her family's sworn enemy - she muses on the meaning and importance of names. Is what's true for roses also true for sake?  This week John and Timothy dive into the word of "re-branded" or so called "white labeled" sake.  That is, sake that is purchased from a brewery and sold under a different brand name.  There are a couple of ways these sakes show up on the market.  The above-board way is to truly partner with a sake brewery and be completely transparent about who the producer is when selling and promoting the re-branded sake.  However, some brands buy sake to re-label and <u>don't</u> disclose the producer.  This is a tricky situation as you can never really be sure of the source or quality of the sake.  Because of this, we'll be focusing on a few re-branded sakes that put their brewers front and center where they belong.  Support the show

Season 1. Episode 34.  Continuing our series of interviews with U.S. sake brewers, this week we sit down with Yoshihiro Sako, owner and brewer at Den Sake Brewery in Oakland, California.  Yoshi comes from the hospitality side of the sake industry and brings a true love of sake over to the world of U.S. sake production.  Hailing from Kanagawa Prefecture in Japan, Yoshi is the ultimate ambassador of sake - melding his knowledge of Japanese culture and language with his years living in the U.S., to create a sake that is a unique and delicious hybrid of these two world views.  With a bumped up acidity, unique calhikari rice and a firm, dry finish, Yoshi crafts sake that hews to his own vision.  So far, he's been recognized as a James Beard Award semi-finalist as well as being featured in season two of the PBS Television series Tastemakers. Listen in as we taste Den's Junmai (batch 11) and explore the flavors that Yoshi is crafting in Oakland.  As a true pioneer of sake brewing in the U.S., it's an honor to chat with Yoshi about sake now and how to raise sake up in the years to come.Support the show

Season 1. Episode 33.  Do you know your way to New York's most legit and old school sake bar?  Walk east on 9th street until you see the "On Air" sign just before second ave.  Descend the stairs and behind the door you'll find Decibel, the ultimate underground sake bar. If you find yourself in a dark and graffiti-covered basement, you're in the right place. Opened in 1993 by East Village restaurant pioneer Bon Yagi, Decibel has welcomed the spectrum of NYC nightlife in search of sake for over a quarter century - and with over 100 sakes on the menu, there is plenty of sake to choose from.  What better place for Tim and John to do their first "on location" episode, than from New York's most classic sake bar.  Sit back, relax and take in the sounds and atmosphere of Decibel as our hosts recall their underground (mis-) adventures in sake.  Special thanks to Decibel's Cho-san for arranging our recording session!Support the show

Season 1. Episode 32. This week, Timothy and John connect with a special guest for an interview and tasting.  Brian Ashcraft is a well known writer focusing on the subjects of video games and Japanese culture.  His most recent publication is The Japanese Sake Bible: Everything You Need to Know About Great Sake (With Tasting Notes and Scores for Over 100 Top Brands).  It's a marvelous book that takes you deep into the world of sake without being too technical or boring.  Every chapter has individual stories to highlight the topic or area being discussed.  As one would hope, the last section of the book is a tasting guide to over 100 kinds of sake with tasting notes and pictures of the bottles.  Not all the featured sakes are available in the USA, but there are enough to make it really worthwhile.  Sake nerds finally have a Bible of their own - Amen to that!Support the show

Season 1. Episode 31. This episode can be summed up in a word: "Tokubetsu"... now that just means Special.  If you want to short and sweet version you are done! But looking a little deeper, there are a few reasons why a brewery might label a sake their "tokubetsu" or special sake.  In almost all cases, Tokubetsu is applied to either Junmai or Honjozo sakes.  These two Classifications allow for  upgrades to  a "special" classification for a few (sometimes vague) set of circumstances.  To qualify as tokubetsu sake must be milled to 60% or less remaining for either the Junmai or honjozo category.  Another way to qualify for Tokubetsu is to use a special or unique premium sake rice.  Finally you can also use a special  process or production step and print this on the label.  It's a little vague but it boils down to a special process for a special sake.  The majority you will find will be Junmai or Honjozo that are having a serious glow up!  Look for anything "tokubetsu" to find a special sake - guaranteed! Support the show

Season 1. Episode 30. OK, Halloween is around the corner and sake is usually not that scary at all. But what if someone else picked a sake for you – and then you had to taste it blind!? Now we are getting into fearful territory. Well, to celebrate the notion of trick or treat, that is exactly what Tim and John are up to this week. They bought each other a mystery sake that was delivered and served to them completely hidden. John and Tim will taste their respective sakes and try to discover – were they tricked? Or were they treated to something delicious?? Also, each sake may have a spooky connection to something halloween-y… well, in our minds at least! Be sure to listen to the end to hear the big reveal! What sake did John pick for Tim? and vice versa! It’s a  deliciously frightening episode of Sake Revolution!Support the show

Season 1. Episode 29. Sometimes cabin fever gets you down and you just want to get away... and we mean away-away.  That got us thinking, how far west could we go from NYC and still explore a major sake region.  Past Tokyo, Kyoto, Kobe - That landed us on the far, far west of Kyushu Island in Saga Prefecture.  This out of the way gem of a sake region is home to several outstanding breweries and also an "Appellation of Origin" control system which endeavors to  define what "sake from Saga" really is.  John and Timothy tackle two of the most well known breweries in Saga, Amabuki and Tenzan to explore what makes them unique - and what binds them together.  The brewers of Saga are innovative and working hard to create a new generation of sake.  So come fly with us to the far west of Japan to hear the Saga of Saga Kuras.Support the show

Season 1. Episode 28. This is the first in a new series of interviews with U.S. sake brewers.  There are few things more fun for a sake fan, than to sit down and drink a delicious sake with the people who actually brewed it.  For our first brewer interview, we don't stray too far from home. We had a great time talking to our friends Brian Polen and Brandon Doughan of New York's Brooklyn Kura. We hear a bit about how Brooklyn Kura came to be and some of the advantages and disadvantages of brewing sake in the Big City. Also, we explore the learning curve of being the first to open a brewery in New York.  As far as tasting goes, we get to enjoy two of Brooklyn Kura's stand out creations, the #14 Junmai Ginjo Nama and their Catskills Junmai Daiginjo.  Join us for this fun interview with New York's first sake brewery, Brooklyn Kura.Support the show

Season 1. Episode 27. Ok...if I say, "Quick - think of Tokyo!"  What image pops to mind?  Maybe skyscrapers? Over-stuffed subway cars?  Maybe even Blade Runner?? You might be surprised to learn that Tokyo is not just the city proper but also a region (Similar to New York City compared to New York State).  There is lots of countryside with rolling hills and even rivers to explore.  Today takes us beyond the hard driving city and out to the countryside of Tokyo Prefecture.  There you will find picturesque sake breweries that will surprise and delight with their charms. Set your preconceived notions of Tokyo aside and join us in an exploration of the small but delicious world of sake made in Tokyo.Support the show

Season 1. Episode 26. The Revolution will be broadcast live... on Sake Day! As part of the online "Sake Day USA" festival and fundraiser put on by the non-profit American Sake Association, 501(c)(3), Sake Revolution joined in the celebration by streaming a live podcast episode as part of the celebration.  The American Sake Association’s “Sake Day USA” was a virtual gathering on Oct 1st and featured a diverse schedule of sake tastings, seminars, cooking demonstrations, and other fun presentations that allowed anyone to celebrate sake online for Sake Day.  If you'd like to learn more about the American Sake Association or Sake Day USA, please visit this URL: https://americansakeassociation.orgSupport the show