This month, Andy and Jim look into the mystical (or not) Bodaimoto method of making sake. What is it? Where did it come from? Where did it come BACK from? All will be revealed as we clear away the mists of myth to become one with the truth of this ancient sake brewing method. Recommended Sake in this Episode: Andrew: Gozenshu Bodaimoto Junmai Nigori from Tsuji Honten Jim: Takacho from Yucho Shuzo Useful vocabulary for this episode: Bodaimoto - A style of brewing using natural production of a lactic acid solution prior to the actual fermentation process. Bodaiken - Nara-ken bodaimoto ni yoru seishu seizou kenkyukai, or the Nara Prefecture Study Group for Producing Sake using Bodaimoto. A group of local experts, temple representatives, and sake brewers in Nara Prefecture who have claimed the Bodaimoto name for their process. Ikakimoto - Another traditional name for the process used in Bodaimoto, referring to a basket used to hold cooked rice in water to start lactic fermentation. Mizumoto - A term used to refer to the same process as Bodaimoto, but for those who do not belong to the Bodaiken group. Originally, a process similar to proto-Yamahai. Soboshu - Sake made by Buddhist monks during the early period of sake’s flourishing. 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 this episode of Sake Deep Dive, Jim and Andy tackle koshu-the history and culture of aging sake. Once more, our intrepid geeks go back to the early days of sake to see just what age does to our favorite beverage. We discuss the ancient history of aging sake, the Lost Century that saw the practice fade, and a little about its recent resurgence.   Recommended sake in this episode  Andrew: Akishika Okushika Yamadanishiki Jim: Mizuho Kuromatsu Kenbishi  Useful Vocabulary:  古酒 Koshu - sake that has been aged longer than usual. Literally "old sake."  長期熟成酒研究会 Choki Jukuseishu Kenkyukai - The long-term matured sake study council. A group that promotes matured sake as a beverage and object of study.   老香 Hineka - "Old smell." An unpleasant aroma in some older sake caused primarily by excess dimethyl trisulfide (DMTS).  生老香　Namahineka - "Raw old smell." An unpleasant aroma in some older namazake caused by the enzymatic oxidization of isoamyl alcohol. 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

Kimoto: Raising Wee Beasties The is a really deep dive, even for us. Kimoto: Raising Wee Beasties sees Andrew Russell and Jim Rion discuss the venerable kimoto method of making the seed mash for sake brewing, and hopefully clear up some common misconceptions about it and its close relative of yamahai. Recommended Sake in this Episode: Andrew: Tamagawa Kimoto Junmai Stork Label Jim: Nakashimaya Kimoto Junmai Chokarakuchi Useful vocabulary for this episode: Yamaoroshi / Motosuri: The iconic “pole mashing” that everyone imagines for kimoto starter. Two kurabito stand on opposite sides of a wooden hangiri tank and mash rice, rice koji, and a bit of water into a paste. The goal is to help physically kickstart the koji's primary job of saccharifying rice. Sodatemoto: Another name for the kimoto-kei family of starters, it means “nurtured starter,” or “raised starter.” Namamoto: In kimoto-kei, after the starter has gone through lactic bacterial fermentation but before it starts yeast fermentation, it was once called 生 nama. The character can also be read “ki.” Utase: A stage of kimoto-kei starters in which the saccharified mash is left at low temperature to encourage bacterial fermentation. A key part of the process. 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

Happy Holidays! ☆ Andrew Russell and Jim Rion bring a special episode of Sake Deep Dive for your Christmas listening pleasure-after the presents are open and carols are sung, warm up a tokkuri and settle in for some sake chat.  ☆ This time, we’re keeping it casual and looking back at the year that was.  ☆ Join us as we reflect on the podcast, great sake discoveries, the allure of pottery, and our sake breweries of the year. ☆ It’s a casual swim this time, but we hope you’ll still find something interesting to keep the sake flowing.  ☆ Merry Christmas, Happy New Year, and kanpai.  ☆☆ Find Andrew Russell online at www.OriginSake.com and Jim Rion or www.JimRion.com and www.YamaguchiSake.com!  ☆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

Aruten: A Constant Companion In this episode of Sake Deep Dive, Co-Hosts Andrew Russel and Jim Rion go back the very beginnings of when, and why, distilled alcohol was first added to seishu, trace the rise and fall of aruten, and see just what goes into this delicious class of sake.  Recommended Sake in this Episode: Andrew: Noguchi Naohiko Sake Institute Honjozo Jim: Nakashimaya Tokubetsu Honjozo Useful vocabulary for this episode: Aruten: short for arukooru tenka, meaning “added alcohol.” The catch-all common term for sake that has distilled alcohol added. Honjozo: the specific term for tokuteimeishoshu (special designation sake) made with added distilled alcohol. Shochu: Japan’s original distilled alcohol tradition. Goes back some 500 years, and originally just meant “distilled alcohol.” Now, classed into two varieties: honkaku, or authentic, shochu is a single distilled craft beverage, while korui shochu is cheap, highly-distilled neutral alcohol diluted down to 25% as a base for mixed drinks. Hashirashochu / Hashirajochu: A name used for the traditional distilled alcohol that was added to the sake mash from the early Edo period. 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 this episode of Sake Deep Dive, Jim and Andy take a look at Ginjo--the word, the sake, and the significance. We hope people learn that there’s more to it than just milling ratios, and see just how important Hiroshima is to the modern conception of this “scrutinized” brewing method. Remember, ginjo is good, but it’s not everything! Recommended sake in this episode Andrew: Fukucho Hattanso Ginjo, Imada Shuzo Honten, Hiroshima Ippakusuisei, Fukurokuju Shuzo, Akita Jim: Kankiko Chiisana Yorokobi, Sawada Shuzo, Nara Useful vocabulary from this episode 吟味する ginmi suru - to thoroughly scrutinize, investigate, or savor. YK35 - A winning recipe for the annual Japan sake awards back in the day. Yamadanishiki milled to 35%, and Kyugo Kobo (Association yeast number 9). 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

Futsushu, the sadly undervalued, yet overwhelmingly popular base of the sake pyramid. In Sake Deep Dive's inaugural episode, hosts Jim Rion and Andrew Russell discuss the meaning of the term, its history, and the reason why so many people turn up their noses at this enormously diverse class of sake. They also give some insight into how it's made, and how to know which ones are worth trying. Recommended Brands in this Episode:  Gokyo 五橋  http://www.gokyo-sake.co.jp  Kinpai 金盃 http://www.kinpai.co.jp Useful Japanese vocabulary for this episode: 級別制度 kyuubetsu seido: The old ranked system for classifying sake into Tokkyuu, 1-kyuu, and 2-kyuu. Lasted from 1942 to 1992. Now, many futsushu labels call back to this system with 特撰 Tokusen, 上撰 Jousen, and 佳撰 Kasen. 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