Sake Deep Dive

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.

Finally, the European masters have introduced the world of sake to the power of blending, something that no one in sake’s centuries of history ever thought of before. Or, not. Jim and Andy stir things up with a talk about the real, and very long, history of blending sake in all its many shapes and forms. Vocabulary from this episode Arabashiri - The initial “rough run” of sake from a pressing. Nakatori - The middle, and often considered best, run of a pressing of sake. Seme - The final cut, sometimes considered the “dregs” or tailings of a pressing of sake. Chogo - The Japanese word for blending, as in sake. Recommended Sake Andy - Kuromatsu Kenbishi  Jim - Miyoshi Hana  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 

Andy and Jim explore the history of Nara as an early center for sake development and innovation. From rice polishing to branding, there's a solid argument that this is where sake as a consumer good was born. Vocabulary from this episode: Katahaku - Sake that used polished rice for only the mashing rice. Morohaku - Sake brewed with polished rice in both Koji and kakemai Recommended Sake Andy - Yucho Shuzo Takacho Junmai Bodaimoto Jim - Kubo Honke Nemuryu Kimoto Junmai Jukusei 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 

Your humble hosts look over developments in the types of tanks used through history. It's a great chance to reflect on the surprising links between material advancements, brewing technology, and market demands.  Vocabulary from this episode Horo - Enamel coating used on metal tanks Kame - A general term for large ceramic jars/tanks used for storing or fermenting Kioke - Wooden tanks  Taru - A wooden cask or keg used for storing and transporting sake Recommended Sake Andy - Kikumasamune Taruzake Jim - Aramasa Cosmos  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 

Time at last for Andy and Jim to tackle the beast that is the junmai ideology. This time the gents look at just how junmai became such a hot topic, what it really means for the brewing industry, and the figures behind its postwar “revival,” if that’s what it really is.  Vocabulary from this episode Aruten - Brewer’s alcohol added. Short for arukoru tenka Komedake no osake - sake made from only rice/rice koji/yeast. Mutenka - Nothing added Recommended Sake Andy - Gokyo Kiokezukuri Junmai  Jim - Ryujinmaru Junmai Nama Genshu 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