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Ep 212: Rice, Yeast & Koji: The Art & Science of Sake Brewing with Head Sommelier Maxim Kassir (Part 1)
Hello, wine friends! In today’s episode, we’re diving into the fascinating world of sake—what it is, how it's made, and why we often drink it like wine. Get ready for a deep dive into fermentation science like never before!
Joining us is Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned Mandarin Oriental and ambassador for Drink Japan. With his expertise, we’ll explore the complexities of sake, from brewing techniques to flavor profiles.
This episode gets super involved —but if you love learning about the science behind what’s in your glass, this one’s for you. Let’s get into it!
If you want to skip ahead:
02.00: Wine was always part of Maxim’s culture and daily meals.
02.30: Moving to London in 2016 led him to pursue hospitality.
03.38: Expanding into Sake, completing WSET Level 3.
04.11: Working with Natsuki Kikuya, a "Sake samurai".
07.00: Enrolled in a pilot WSET Level 3 sake course.
07.30: How sake production differs from wine.
08.30: Sake dates back 3,000 years, developed through Japanese monasteries.
10.00: Early sake production involved monks chewing rice to start fermentation.
10.30: Koji mold plays a crucial role in modern sake-making.
11.00: Water is essential, and Japan’s soft water impacts sake quality.
12.00: Japan’s geography and water softness contribute to sake’s texture.
14.00: Japanese water affects yeast activity, impacting aroma development.
14.30: Sake and ambient yeast for fermentation
17.00: Importance of acidity in sake fermentation
19.00: Factors influencing sake styles
20:00: The role of rice in sake production
22:30: Traditional brewing process in Japan
24:30: Umami and sake
26:30: Advances in rice polishing and sake refinement
29:00: Pride and precision in sake brewing
30:30: Sake polishing and competitions
31:00: Guinness record for polishing rice
32:00: The controversy of 0% polished sake
32:30: High-polish sake’s expensive process
32:58: Question on necessity of ultra-polished sake
33:00: Duration of sake fermentation
33:30: Technical nature of sake brewing
34:00: Comparison between sake and wine fermentation
34:30: Sparkling sake introduction
35:00: History behind sparkling sake’s creation
36:00: Champagne’s influence on sake production
37:00: Sake carbonation methods
37:30: Sparkling sake prices and techniques
38:45: Champagne makers turning to sake
39:00: Japan’s declining sake consumption
40:00: Government’s role in sake promotion
45.22: The different style of sake
Any thoughts or questions, do email me: [email protected]
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
View all episodes
By Janina Doyle
4.7
1313 ratings
Hello, wine friends! In today’s episode, we’re diving into the fascinating world of sake—what it is, how it's made, and why we often drink it like wine. Get ready for a deep dive into fermentation science like never before!
Joining us is Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned Mandarin Oriental and ambassador for Drink Japan. With his expertise, we’ll explore the complexities of sake, from brewing techniques to flavor profiles.
This episode gets super involved —but if you love learning about the science behind what’s in your glass, this one’s for you. Let’s get into it!
If you want to skip ahead:
02.00: Wine was always part of Maxim’s culture and daily meals.
02.30: Moving to London in 2016 led him to pursue hospitality.
03.38: Expanding into Sake, completing WSET Level 3.
04.11: Working with Natsuki Kikuya, a "Sake samurai".
07.00: Enrolled in a pilot WSET Level 3 sake course.
07.30: How sake production differs from wine.
08.30: Sake dates back 3,000 years, developed through Japanese monasteries.
10.00: Early sake production involved monks chewing rice to start fermentation.
10.30: Koji mold plays a crucial role in modern sake-making.
11.00: Water is essential, and Japan’s soft water impacts sake quality.
12.00: Japan’s geography and water softness contribute to sake’s texture.
14.00: Japanese water affects yeast activity, impacting aroma development.
14.30: Sake and ambient yeast for fermentation
17.00: Importance of acidity in sake fermentation
19.00: Factors influencing sake styles
20:00: The role of rice in sake production
22:30: Traditional brewing process in Japan
24:30: Umami and sake
26:30: Advances in rice polishing and sake refinement
29:00: Pride and precision in sake brewing
30:30: Sake polishing and competitions
31:00: Guinness record for polishing rice
32:00: The controversy of 0% polished sake
32:30: High-polish sake’s expensive process
32:58: Question on necessity of ultra-polished sake
33:00: Duration of sake fermentation
33:30: Technical nature of sake brewing
34:00: Comparison between sake and wine fermentation
34:30: Sparkling sake introduction
35:00: History behind sparkling sake’s creation
36:00: Champagne’s influence on sake production
37:00: Sake carbonation methods
37:30: Sparkling sake prices and techniques
38:45: Champagne makers turning to sake
39:00: Japan’s declining sake consumption
40:00: Government’s role in sake promotion
45.22: The different style of sake
Any thoughts or questions, do email me: [email protected]
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
----------------------------------------------
----------------------------------------------
THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
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