This time, Andy and Jim take things a little easy with a little guide to drinking in Japan. From hidden neighborhood izakaya to trendy Tokyo sake bars, they ease the way into finding and enjoying a tipple on your next trip to Japan. VocabularyIzakaya　居酒屋 - An eating and drinking spot, meaning literally “shop to be with liquor.” The baseline for drinking in Japan.Kaku uchi 角打ち - A type of liquor store that doubles as a place to drink in the evening. Standing only, and some simple snacks are often available.Mokkiri もっきり - a rather ostentatious way of serving nihonshu by putting a glass into a masu then pouring until the glass overflows.Otoshi お通し - a small dish served on sitting down at an izakaya or some bars, without being ordered. It is a paid dish and essentially doubles as a table charge.Otsumami お摘み - The general word for nibbles or snacks, often associated with drinking.Sakana 肴 - The traditional word for food served along drinks. Note that the pronunciation is the same as “fish” but the character is different.Tachinomi　立ち飲み - A standing bar. Different from kaku uchi in that it is ONLY a bar, without the liquor store function.　Recommendations:Andy - Kaifork 解放区 in Okayama CityJim - Hularito in Tajimi, Gifu PrefectureDon’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive Also, check out Andy’s website at: https://www.originsake.com/ And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notionsUnder a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0Free Download / Stream: https://bit.ly/lotus-laneMusic promoted by Audio Library https://youtu.be/1YVHRMVwwHg 

This episode of Sake Deep Dive sees Andy and Jim go on an etymological journey to see how a once-disparaging term came to represent something sought after and, eventually, almost meaningless. Along the way, we look at how changing consumer attitudes have shaped even the smallest breweries and their output. Grab your favorite local brew and settle in for some word nerdery! 　 Recommendations: Andy - Kosen, Izumi Shuzo Jim - Ikusanga, Kinfundo Shuzo Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive  Also, check out Andy’s website at: https://www.originsake.com/  And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)! Our theme music is from  Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg 

In December, UNESCO recognized “Traditional Sake Making Techniques” as Japan’s latest example of Intangible Cultural Heritage. Andy and Jim have questions, and maybe even a few answers, about what exactly that might mean. The key is, of course, koji and its use in alcoholic fermentation in Japan. Come take a listen as our hosts explore the implications for nihonshu and its future. Vocabulary for this episode: Barakoji バラ麹 - Japan’s particular style of sprinkling Aspergillus oryzae spores over loose rice to make koji. Mochikoji 餅麹 - One Japanese term for the common Chinese style of cake fermentation starter, called sometime jiuqu or qu. Basically, a cake of rice flour or other starch mixed with water and inoculated with various microbes including Apergillus or Rhizopus molds.  　 Recommendations: Andy -  Daigorei from Bajo Shuzo Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive  Also, check out Andy’s new sake tours at: https://www.originsaketours.com/  And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)! Our theme music is from  Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg 

Back after a brief hiatus, Andy and Jim wax lyrical over a truly overlooked, and sadly undersold style of sake: honjozo. A class that has fallen victim to misinformation, you might be surprised to find out that some of the most sought after and valued sake around is, in fact, honjozo. So, fill a tokkuri and sit back as we dig deep on this secret star of the dinner table.  Vocabulary Honjozo - 本醸造 One of the tokuteimeishoshu classifications, a sake that must have rice polished at least to 70% and can contain a small amount of added brewer’s alcohol. Tokuteimeishoshu - 特定名称酒 Special designation sake. The government-designated rules for labelling sake as ginjo, daiginjo, junmai, or honjozo. 　 Recommendations: Andy -  Juyondai Tokubestu Honjozo Honmaru Jim - Ugo no Tsuki Tokubestu Honjozo (See also New Moon) Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive  Also, check out Andy’s new sake tours at: https://www.originsaketours.com/  And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)! Our theme music is from  Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg 

Jim, closely connected to Sakai Shuzo brewery, candidly shares his profound bond with Gokyo sake. He dives into the brewery's rich history and its deep-rooted ties to the Yamaguchi community. Listeners are treated to vivid descriptions of local attractions like the Nishiki River and Kintaikyo Bridge, alongside tasting notes of their iconic sake. Jim also discusses innovative brewing practices, challenges with soft water, and the allure of the kimoto method, reflecting on how tradition meets modernity in Yamaguchi’s sake landscape.

In this engaging discussion, Andy and Jim explore Taru Sake, a unique type of sake aged in sugi wood barrels. They dive into its fascinating history and how this accidental tradition evolved into a sought-after craft. The hosts highlight the craftsmanship behind barrel-making and how these barrels enrich the sake's flavor. They also share personal anecdotes about the cultural significance of Taru Sake, its role in Japanese rituals, and recommend must-try brands like Choryo and Kamotsuru. Perfect for both novices and enthusiasts!

In this engaging discussion, Tanba Toji, representing the first-ever association of sake brewers, delves into the rich history and significance of the Tamba Toji Association. He shares the origins of toji as master brewers and how labor organizations have shaped the industry. Listeners learn about the exclusive membership criteria, the decline from 4000 to just 45 members, and the association's impact on sake craftsmanship. From historical challenges to cultural influences, this conversation deepens the appreciation of sake's legacy.

Discover the sake culture of Okayama, from its rich history to the challenges faced by Bichu Toji brewers. Learn about the significance of Asahi Mai rice, the decline of breweries, and success stories of Tsuji Honten and Shiragiku. Explore sake misconceptions and a delightful recommendation from Okayama City.

Andrew and Jim explore the history and brewing process of Kenbishi sake, discussing traditional techniques like Dakidaru and Futakoji. They highlight the brand's longevity, commitment to quality, and unique approach to sake making. The episode delves into the brewery's heritage, woodcrafting workshop, and business opportunities in the sake industry.

Andy and Jim dive deep into the world of kijoshu sake, discussing its origins, trademarking, and unique brewing techniques. They explore the parallels between kijoshu and noble rot wines, share recommendations, and highlight the exclusivity of this premium sake style.