In this New Year's episode of Sake Deep Dive, Andy and Jim get back to the start—yeast starter, that is. We round out the group by taking on yamahai this time, building on what we’ve already covered in the kimoto and sokujo episodes with how it came to be, and what it is becoming now. Vocabulary from this episode Kai-ire - while generally a term for mixing or stirring the mash, here we mean a step in orthodox yamahai where a single brewery worker mixes and crushes the moto mixture after kumikake Kumikake - circulating the enzyme-rich moto liquid using a perforated metal cylinder in the middle of the mash, and ladling the liquid it lets in back over the rice outside Recommended Sake Andy - Kikuhime Yamahai Junmai Jim - Yuki no Bosha Hiden Yamahai Junmai Ginjo 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

Show Notes In the latest Sake Deep Dive, Andy and Jim take on Japan’s national mold, Aspergillus oryzae–the lowly koji-kin. This is less a historical exploration and more a real look at the nitty gritty on this itty bitty ruler of the sake world. CORRECTION: During the episode, Jim mistakenly called Shirokoji Aspergillus luchuensis. That is incorrect. It is Aspergillis kawachii. Aspergillus luchuensis is another name for Aspergillus awamori. Vocabulary from this episode Kikoji - Yellow koji, Aspergillus oryzae. The standard sake strain of koji kin. Koji kin - the actual way to refer to the mold spores that are added to rice to make rice koji. Kurokoji - Black koji, Aspergillus awamori/Aspergillus luchuensis. The standard strain of koji kin for making the Okinawan rice spirit of awamori. Shirokoji - White koji. Aspergillus kawachii. The standard strain of koji kin for making Japan’s spirit of shochu. Oddly, a mutated form of Aspergillus awamori. Toko - Literally “floor/bed.” The table where major hand-made koji production happens. Hako - Literally “box.” A box where moderately sized batches of hand-made koji are propagated for temperature control. Futa - Literally “lid.” Smaller boxes for precise, granular temperature control in hand-made koji production. Recommended Sake Andy - 無窮天穏 Mukkyu Tenon Jim - Gokyo Five Yellow 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

Kodaishu - Days of Yore Show Notes Andy and Jim explore the very oldest kinds of sake in search of the real roots. From drunken serpents to monkly brews, we look at the earliest records of sake to see how it developed in the olden days. Vocabulary from this episode Sumizake - An ancient kind of filtered sake. No one knows for sure how they filtered it. Dakushu / Doburoku / Nigorizake - all the same kanji, all meaning “cloudy/muddied sake.” Heian Period - 794-1185 Goshu -  An ancient sake brewed in the Heian. Kojibuai 28.6%, water absorption 77% (Modern koji 22%, mizubuai 135% ) Goishu - Another ancient Heian sake. 1 dan jikomi brewed from late August into september. 28.6% kojibuai and mizubuai of 51.4% (very very low). SMV -80-100. The low water content prevented spoilage. Kamakura - 1185-1333 Rise of private breweries, people drank too much, banned. Muromachi 1336-1573 Azuchi-Momoyama 1568-1603 Edo Period 1603-1867 Tamonin Nikki (Tamon temple chronicles) from 1478 to 1618 Recommended Sake Andy - Sawa no Tsuru Kimoto Honjozo  Jim - Daruma Masamune 10 year koshu 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

Exploring the nuances of water compositions in sake production, the podcast delves into the impact of regionality and tradition on sake brewing. The discussion challenges the perception of sake compared to wine and debates the relevance of terroir in sake production.

In this podcast, the hosts explore the concept of terroir in sake production, discussing its historical roots and modern controversy. They examine how climate and soil quality influence sake brewing, and delve into the challenges of defining terroir in different regions like Hagi. The discussion highlights the complexities of identifying terroir factors in rice cultivation and brewing, emphasizing the unique characteristics they impart to sake.

Show Notes: Andy and Jim look into perhaps the most famous brewing water in Japan: Miyamizu. Why is it so famous? Why ISN’T it part of Nada’s rise to fame? All will be revealed! NOTE: Issues beyond our control resulted in some need for re-recording and editing, so sound quality is kind of spotty in this episode. We apologize! Recommended Sake in this Episode: Andrew: Sakura Masamune Kyokai 1  Jim Hakushika Suzuro Shiboritate Futsushu  Useful vocabulary for this episode: 灘五郷 Nadagogo - the five villages of Nada. Currently, they are Imazu, Nishinomiya, Uozaki, Mikage, and Nishi. 灘目 Nadame - The original “nada brewing region.” The me is likely a corruption of 辺 be, meaning “area around.” 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

Show Notes: Andy and Jim take on Sokujomoto, the incredibly common fast yeast starter. On the way, they explore its linked history with yamahai, talk about how it got so common, and clarify its modern variations. Recommended Sake in this Episode: Andrew: Bijofu Ginjo Rei Jim: Takarabune Junmai Saito no Shizuku Useful vocabulary for this episode: Sokujo Moto - Fast yeast starter. Developed by Kamajiro Eda, first established in detail in an NRIB journal article in 1910, but also hinted at in 1909. Koon Toka - High temperature saccharification fast yeast starter. Also known as amazake moto. Particularly common in Hiroshima brewing. Chuon Toka - Medium temperature saccharification fast yeast starter. Teion Toka - Low temperature saccharification fast yeast starter. Also known as futsusokujo. The original sokujo moto. Kobo Jikomi - “Yeast mashing.” No-starter brewing. 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

Show Notes: This month, Jim and Andy grind away at the true first stage of sake brewing: rice polishing. Or is it milling? Seimai. Whatever. They work their usual magic looking at the whos, whats, whens, and whys of how genmai becomes hakumai. Come and listen! Recommended Sake in this Episode: Andrew: Kirei Mannen Junmai Ginjo Genshu Jim: Harada Junmai 80 Useful vocabulary for this episode: Seimaibuai -  The amount of rice left after milling/polishing, expressed as a percent. Satake - The biggest manufacturer of rice milling equipment in Japan, and thus the world. Shinseimai - A more accurate measure of seimaibuai, done by measuring the weight difference between wholegrain rice and polished rice in thousand-grain batches. Karausu - the original rice hulling technology, consisting of a foot-driven mortar and pestle. Genmai - whole rice, husk and all. Hakumai - white rice, after polishing for eating or brewing. 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 and Andy take on one of the most persistent sake myths around: that hot sake means bad sake. Here, they go back to see just how long people have been warming up their tipples, explore why the practice seems to have fallen out of favor, and of course offer up their own preferences. Recommended Sake in this Episode: Andrew: Ozasaya Taketsuru Junmai Genshu Omachi Jim: Choyo Fukumusume Chokugumi Kimoto Junmai Useful vocabulary for this episode: The Kan Names: 日向燗  Hinatakan (Sunlit warm) about 30℃ 人肌燗  Hitohadakan (skin warmth) 35℃ ぬる燗  Nurukan (Lukewarm) 40℃ 上燗     Jokan (Upper hot) 45℃ 熱燗     Atsukan (Hot hot) 50℃ 飛びきり燗     Tobikirikan (Really hot) 55℃ 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

Show Notes: Your two resident Omachists take on the only rice variety with its own fan club, Omachi. The gentle giant has a rabid fanbase, but why? What makes it different? Where’s it from? Andy brings his hands-on experience and Jim brings his unending thirst to this month’s Sake Deep Dive. Recommended Sake in this Episode: Andrew: Tamagawa Tetsukazu (Untouched) Junmai Ginjo Omachi Jim: Taka Sakana Atsurae Omachi 55 Useful vocabulary for this episode: 岸本甚 造 Kishimoto Jinzou - A farmer from Omachi village in Bizen no Kuni (Now Omachi district of Okayama City) who discovered two tall stalks of rice on his way home from a visit to Hokinokuni (Tottori) Daisen 伯耆大山. 赤磐雄町 Akaiwa Omachi - A pure strain of Omachi commonly considered “the best,” for reasons unclear. 改良雄町 Kairyo Omachi - “Improved” Omachi crossbred in Shimane and now common in Hiroshima. 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