Japanese sake is more than just rice wine; it’s a traditional drink older than Japan itself.

In this episode, we're traveling to Kobe, Japan, to learn why the most premium sake is made in the Hyogo prefecture. 

We’ll talk to a fourth-generation Toji who's preserving tradition while doing things his own way. Plus, the owner of my favorite sake bar in Yokohama, who spends his day pouring bottles for locals.

By the end of this episode, you’ll be able to navigate this complex category and order like a pro. Plus, you’ll have some fun facts to impress your friends with when you do.

Full transcript & show notes: betweendrinks.co/japanesesake

Guests: Kimio Yonezawa, Miho Komatsu, Brian Hutto