Sake On Air

Over the past year of doing Sake On Air, believe it or not, one of the most highly requested show topics that we get from our listeners has been for us to do a deep-dive exploring the backgrounds and stories of your regular hosts here on the show. Originally a bit hesitant – the entire purpose of the show is to provide a voice to those in and around the industry that are underrepresented – we realized that we’ve been doing this for quite a while now without ever properly communicating to our listeners exactly who is involved and their motivations behind, not only Sake On Air, but their involvement in the world of sake. So with that, we bring you Part 1 of our “Know Your Hosts” series. Each episode will include in-depth interviews with two of your regular Sake On Air hosts. Over four episodes to be released intermittently over the coming months, you’ll have the chance to learn a bit more about the people that came together in order to make Sake On Air possible. For Part 1, we hear from the show’s shochu ambassador, Christopher Pellegrini, as well as our deep culture guru and resident Frenchman, Sebastien Lemoine. Now that we’ve gone through the process of recording all of these, we’re actually really excited to finally share the stories of the people behind the microphones with all of our listeners. If you have any questions for this week’s hosts (and interviewees!), feel free to reach out to us at questions@sakeonair.staba.jp, or via the contact page on our brand new website. If you could take a moment to leave a review for us on Apple Podcasts or your favorite podcast streaming service, it really does wonders for helping us to promote and grow the show. Also be sure to follow along with us on Instagram, Twiiter, and Facebook, and our  YouTube channel is finally in motion as well. Thanks for listening, and kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

This week’s episode is especially timely, as Justin managed to squeeze in an interview with Stephen Lyaman to coincide with the launch of his brand new book, The Complete Guide to Japanese Drinks, co-authored together with Chris Bunting, author of Drinking Japan, which released October 1st in the U.S. and is already largely available internationally thanks to Tuttle Publishing. Those familiar with Stephen’s work may associate mostly with Japan’s beloved indigenous spirit, shochu. Sake On Air’s shochu aficionado, Christopher Pellegrini sat down for an extensive interview with Stephen back in Episode 14. Giving that show a listen first will be a great primer for this week’s discussion. This week’s show is a lot of fun because we delve into a great deal more than just sake and shochu. A rarity for the show, Stephen’s new book gave us a great opportunity to discuss Japanese wine, whiskey, beer, cocktails, and how all of these things play into the greater landscape of ‘drinking in Japan.’ Stephen is currently on the road promoting his new book, so be sure to listen in for upcoming tour dates, as well as follow him on Twitter and Instagram in order to keep tabs on the Kyushu-based founder of Kampai.us and East Coast instructor for the Sake School of America Certified Shochu Advisor Course, and hopefully thank him in-person for his great contribution with The Complete Guide to Japanese Drinks. We’d love your thoughts and feedback on this week’s episode. Let us know what excites you about shochu at questions@sakeonair.staba.jp You can always follow us on Instagram, Twiiter, and Facebook, and if you’re so inclined, our YouTube channel is finally just about up-to-date as well, for those that prefer plenty of video-distractions just one click away. Also, reviews are great. If you have a moment, please do share a few kind words. It helps the show like you wouldn’t believe. Thanks for listening, and kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

Cody Brailsford is a rather rare breed. Now fuku-toji (assistant head brewer) as of this recording, at Watanabe Sake Brewery, makers of Hourai brand sake in the small countryside town of Hida Furukawa in Gifu Prefecture, Cody has been toiling away in the brewery for well over a decade. As more sake breweries open across the globe, and as breweries in Japan gradually open their doors (and minds) to the prospect of greater diversity in the brewery, the number of non-Japanese people working stints in Japanese sake breweries has grown significantly in recent years. However very few have dug in for the long haul in the way that Cody has at Hourai. And his time and hard work have clearly been recognized and appreciated, as he was just offered the position of fuku-toji a matter of days before he sat down with us here at Sake On Air. In addition to Cody’s “origin story” and life as a brewer, we also discuss the challenges of taking a brewery from hyper-local to international, the shift from brewing to communicating, the transition from one toji guild to another, and much more. Christopher Hughes and Justin Potts are your navigators for this session. Pour yourself a beverage (or several) and settle in for fascinating glimpse into the world of sake brewing in Japan with a gentleman whose experience and perspective are truly one-of-a-kind. You can learn more about, as well as follow the adventures of Cody and Hourai Sake at any of the outlets below. Watanabe Sake Brewery Official Website: Cody on Instagram Hourai on Instagram Be sure to let us know what you think by leaving us a review on Apple Podcasts, or wherever you get your regular serving of Sake On Air. You can follow the show on Instagram, Facebook and Twitter via @sakeonair. Feel free to reach out to us at questions@sakeonair.staba.jp as well. Until next week – kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

This week’s episode is exactly what the title says: an interview with Shinichiro Shimizu, the president of Shimizu Seizaburo Shoten, better known as makers of the incredibly popular brand of sake, ZAKU. Zaku has taken both Japan and the world by storm in recent years, being awarded top accolades in just about every sake competition under the sun, while simultaneously establishing itself as a staple on the drink menus of many casual dining izakaya, as well as appearing regularly on the drink menus of establishments committed to the super high-end of the spectrum. Continually permeating into more and more international markets, this humble brewery of Mie Prefecture is turning into a household name. Chris and Justin wanted to know how Zaku got to where it was today and understand the ethos driving this brewery that is creating an outstanding place for itself in the sake world on it’s own terms. You’ll notice immediately that this week’s episode is a bit different. This particular interview was conducted several months back entirely in Japanese. We’ve been sitting on this for a while because it takes a significant amount of resources to transform such content into something that will be useful to the majority of our listeners. That being said, we think that content of this nature is terribly important. One of our primary goals here at Sake On Air is to help give a voice to the amazing people shaping the future of the sake industry. Arranging, conducting, dubbing and editing in the way that we have this week is one way to go about doing that. Being an entirely auditory platform, the means through which we can make this sort of content available to our listeners is somewhat limited. We took a first crack at it this week. We know that it isn’t perfect, but we’re proud of it. We also know that we have plenty of room to improve. Please do let us know what you thought of this week’s episode. Let us know if you enjoy and would like more of this type of content. Or, if you have other ideas or suggestions for how we might make this sort of content accessible to our listeners, please let us know. While you’re at it, please do take a moment to review the show on Apple Podcasts, or wherever you get your regular dose of Sake On Air. A huge ‘Thank You’ is in order. Mr. Shuso Imada, took on the gargantuan job of being the voice of this week’s interviewee, Mr. Shinichiro Shimizu. We sort of threw him right into the fire and he did a stellar job. Imada-san, arigato! You can follow Shuso and the rest of the Sake On Air team’s adventures on Instagram, Facebook and Twitter via @sakeonair. Be sure to send your questions and comments to questions@sakeonair.staba.jp Thanks for tuning in. Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

When you start talking sake (or shochu), you don’t get too far in before finding that you need to address koji. That’s what Justin, (big) Chris and Sebastien set out to do this week. As Japan’s magical mold, Aspergillus oryzae, begins to gain traction, not just throughout the world of brewing, but  in the culinary realm and the larger movement reexamining the power of fermentation, the number of questions is rising right alongside the rising interest and excitement – and there’s a lot of be excited about. What exactly is (and is not) koji? Where does it come from? What does it do? Why should you care? Should you be rethinking your skincare practices and integrating Amino Rice? Should you raise your awareness around kojic acid? We only scratch the surface as we ramble and meander a bit this week, but we’re currently arranging to bring some true specialists in the field into the studio so that we can really dig deep into the nitty-gritty. It just means that you have that much more Sake On Air to look forward to! In the meantime, you can follow our adventures on Instagram, Facebook and Twitter via @sakeonair. If would be so kind as to review the show on Apple Podcasts, or wherever you get your regular dose of Sake On Air, it would mean the world to us. Questions and comments can be sent to questions@sakeonair.staba.jp Thanks for tuning in. Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

This week John Gauntner takes over as master of ceremonies, as Rebekah Wilson-Lye, Chris Hughes and Justin Potts combine forces to help flesh out an all-important and ever-evolving element of sake that sits at the core of some of the most important conversations: rice types. Aside from just the distinction between sake rice and standard rice varieties used in sake production, the team discusses influence on the beverage’s character and profile, regionality, agricultural challenges, issues of access and economics, current trends, and more.As with all of our episodes, we can’t cover everything in 60 minutes. Following the recording we discussed the possibility of putting together a number of different shows based on the relationship between rice and sake, from historical, to agri-specific, to entire shows examining single varietals. If there’s a specific topic that you’d be excited to hear us discuss, please let us know! You can send your ideas, feedback and words of encouragement to questions@sakeonair.staba.jp Follow along with our day-to-day shenanigans via @sakeonair on Instagram, Facebook and Twitter. If you’d be so kind as to leave us a review along with a few kind words on Apple Podcasts, Stitcher, Google Podcasts, Spotify, or wherever it is you get your regular dose of Sake On Air, it would mean the world to us. We’ve got a handful of announcements coming very soon – stay tuned! As always, thanks for listening, and Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

The rise in sake’s presence at notable restaurants and gastronomic celebrations across the globe in recent years is in no small part due to the individuals that have taken it upon themselves to craft the physical bridges for transport while also blazing new trails in their home territory. Albeit an entirely unintended development (story in the show!), an unexpected turn-of-events placed Pablo Alomar Salvioni on an untrodden trail which led him to becoming one of the pioneers of the sake movement in Spain, a country with a rich and respected food culture all it’s own, which has also developed as hotbed for pioneering culinary innovation. Through S&A (Salvioni & Alomar), Pablo brings not only sake, but also an array of hand-picked, high-quality fermented food products (soy sauce, vinegars, etc.), tea, and glassware to some of Spain’s most exciting dining establishments. In bringing incredible product to Spain, working as both an educator and catalyst for the development of local sake culture, he has also been central in bringing some of the most exciting people from Japan’s culinary world together with Spanish food lovers. This week, following a recent trip to Spain where she explored local wine together with Pablo and a handful of inspiring sake brewers, Rebekah slips into the conductor’s chair this week, joined by little Chris (Pellegrini!) and Sebastien, where they explore the possibilities and challenges involved in bridging borders through food and sake. While we’ve introduced her here-and-there over the past couple of months, and she has had a bit of a presence on the show recently, this is the first episode where you’ll all truly get a taste of the incredible contribution that Rebekah is bringing to Sake On Air. Her articulate nature and vast knowledge base will further be on display as she beckons more exciting guests to the show in the coming months. Stay tuned! Follow Pablo, Salvioni & Alomar, as well as his wine-centric business, Sourcing the Earth, at any or all of the sites below. Salvioni & Alomar https://www.salvioni-alomar.com/ Facebook Instagram Sourcing the Earth https://www.sourcingtheearth.com/ Pablo on Social Media Instagram Facebook Twitter For Sake On Air, you can follow us at @sakeonair on Instagram, Twitter and Facebook. Please send your questions, comments and feedback to questions@sakeonair.staba.jp. If you could take a moment to leave a review of the show on your regular listening platform, it would mean the world to us. Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions. More sake and shochu madness in a couple of weeks. Until then, kampai! Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

As promised, the Sake On Air team’s exploration into the sake-specific Daiginjo and Junmai glassware developed by Riedel continues with an interactive tasting led by Riedel Japan President and CEO, Wolfgang Angyal. Clocking in at roughly 90 minutes, this is by far the longest episode of Sake On Air to-date. Why? There turned out to be just too much great food for thought and insightful commentary sprinkled throughout the entire experience. Our apologies in advance – we recognize that a strictly audio format is not the most ideal medium for communicating the nuances of tasting and the associated olfactory experiences. Our recommendation is to grab a bottle of sake for yourself and settle in to join us on what was really a fantastic tasting journey. Just for reference, the tasting employed Riedel’s Daiginjo and Junmai glassware, along with for the sake of comparison, a very standard ochoko (albeit a bit on the small side), as well as a Riesling glass also developed by Riedel. While not a prerequisite, we recommend listening to Episode 19, where Wolfgang gives an excellent detailed explanation of the glassware that we’re testing in this episode, as well as outlines the process that went into bringing them into fruition. In the tasting room this week along with Wolfgang are Sake On Air hosts Sebastien Lemoine, Rebekah Wilson-Lye, Chris Hughes, Marie Nagata and Justin Potts. Please do let us know what you think about this week’s episode (and the show in general!) by taking a moment to rate and leave us a review on your podcast platform-of-choice. We can’t express enough how much it helps the show. You can send your questions to questions@sakeonair.staba.jp, as well as follow us at @sakeonair on Instagram, Twitter and Facebook. For those of you that prefer YouTube, check back again very soon! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with recording and editing by Frank Walter. We’ll be back in two weeks. Until then, kampai! Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

The Sake On Air team recently gathered at the Japan offices of Riedel, renowned Austrian wine varietal-specific glassware makers, to meet with Japan’s President and CEO Wolfgang Angyal in order to learn about the nearly two-decade process that went into producing two pieces of highly influential, sake-specific glassware: the Daiginjo Glass, and the more recent, Junmai Glass. Over nearly three hours, Sebastien, Rebekah, Chris, Marie and Justin got an in-depth rundown on the philosophy, process and journey that fueled the creation of both the Daiginjo and Junmai glasses, followed by an interactive tasting and simultaneous Q&A. For part 1 this week, Wolfgang outlines how Riedel’s unique and innovative sake-specific glassware came to fruition. For part 2 (coming soon), you’ll get the live tasting and the discussion that ensued organically throughout the process. This two-part episode is a bit of a new experiment for us here at Sake On Air. We’d love to hear your thoughts, not just about the content of the show, but also about the format. Are there any other shows of this nature that you’d like for us to make happen? Let us know! Follow us on Instagram, Twitter and Facebook: @sakeonair Send us a message at questions@sakeonair.staba.jp If you have a moment, please do rate us and leave a comment on whatever service you regularly enjoy listening to Sake On Air. It helps us immensely. Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Potts.K Productions and Export Japan, with audio engineering by Frank Walter. Thanks for listening. Until next week, Kampai!

A topic of endless discussion and debate, this week Chris Hughes, Sebastien Lemoine, Marie Nagata and Christopher Pellegrini are joined by Eli Nygren, kurabito (brewer) at Chiyonokame Shuzo in Ehime Prefecture, to examine what exactly gives sake its “local” profile. From rice to water, yeast to koji, people to practices, the number of elements at play that can enhance (or diminish!?) a sake’s “sense of place” are varied and complex. Is “terroir” even an appropriate word? Do sake and shochu need to establish their own vocabulary in order to truly communicate the value of their relationship to the place wherein which they are born? All that and more on this week’s episode of Sake On Air! We’d love to hear your thoughts, so please write us at questions@sakeonair.staba.jp, or send us a message at @sakonair on either Instagram, Facebook or Twitter. Nice reviews are welcome as well! Tell your friends! Sake On Air is brought to you with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan, with editing and audio production handled by Mr. Frank Walter. Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.