This week, Cindy Bissig and Frank Walter sit down with Takashi Eguchi, better known in the sake world as Umio, to explore Shiga Prefecture’s vibrant sake scene and its potential as a sake tourism destination

Together, they discuss breweries across the region that welcome visitors, from formal tours to shops and lively brewery festivals, along with practical tips on how to visit. Umio shares some of his favorite breweries to visit, including ​​Uehara Shuzo in Takashima City, along with two izakayas located in Otsu City: Nao and Hanabi. While Cindy adds Okamura Honke, makers of Shinkame (the golden turtle), and Happy Taro, in Nagahama, one of her favorite doburoku makers.

The conversation also ventures into sake vessels as Shigaraki, Shiga’s renowned pottery town, is a must-visit for anyone trying to get their hands on some beautiful sake cups.

As always, if you have questions or comments, please do share them with us at [email protected] or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow,” was composed by forSomethingNew for Sake On Air.

Every February, the Japan Sake and Shochu Makers Association holds the Sake and Shochu Academy, a week-long course that teaches students everything they need to know about Japan’s national beverages. Think Hogwarts for sake. The teachers are not wizards in a literal sense, but are top representatives from various official sake industry and research bodies, the equivalent of wizards in the sake world perhaps. The students are an elite group of professionals from different corners of the alcoholic beverage industry.

For the last four years, Chris and Miho have been working as interpreters at the academy. Set up to train future ambassadors of the beverages in Japan, the academy is now in its 10th year. It’s an extremely popular course, with this year seeing over 50 entries, and with such a high standard of entries it must have been a challenge to whittle that down to the 14 spaces available. This year’s lineup appeared to be mainly focused on people working in importers or suppliers, but there was a real mix of nationalities. Most of the course is held in the old HQ of the National Research and Institute of Brewing, the old red brick brewing building in Oji, Tokyo. But the last day consists mainly of brewery visits, a sake-focused one and a shochu-focused one.

Join Chris on the bus on his way to the first brewery where he took the opportunity to find a bit more out about some of this year’s students and get some feedback about the course.

Thanks to the interviewees: Maciej Skrzypkowski (@Mcj_skr), sole proprietor, sake events, courses, and tour leader; Froukje Betten (@Yoigokochi), Yoigokochi Sake Importers; Ana Cristina Abreu Camacho (@acacamacho), Beverage Director of LYD; Shu Yi Ho (@chewieho), Freelance marketing with Suiraku SG and Kurara SG.

As always, if you have questions or comments, please do share them with us at [email protected] or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow,” was composed byforSomethingNew for Sake On Air.

In the second of our new format “Bulletin” episodes, Chris reports back from the JSS’s annual press conference, sharing current export figures, and strategies to increase exports further. The press conference was held at the JSS headquarters in February 2026, and presented by our very own Shuso Imada and Hitoshi Utsunomiya. With domestic consumption flailing, all eyes are on the rest of the world. Is the future for sake exports bright and rosy? Were there any surprises? Which new export country holds the most exciting potential? And what new export trends did the conference reveal?

As well as answering these questions, the conference also shed light on the JSS’s strategies to grow exports and leverage the current tourism boom. 

Short, concise, detailed and to the point, that’s what these bulletins are all about. 

As always, if you have questions or comments, please do share them with us at [email protected] or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow,” was composed byforSomethingNew for Sake On Air.

Frank visited the multi-instrumentalist Bobby Griffin at his home and studio to talk about how sake is treated in traditional Japanese music. In particular they talked about Sasa no Tsuyu, a piece for shamisen, koto, and voice. It was arranged in the 1800s and the lyrics are all about the power and pleasure of sake. We also filmed our visit, and you can check out the video here on youtube: https://youtu.be/8anultw4rFY

If you are in Japan and want to learn how to play Sasa no Tsuyu, check out Bobby’s school!

As always, if you have questions or comments, please do share them with us at [email protected] or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow,” was composed byforSomethingNew for Sake On Air.

This week, Frank is joined by Aaron Hao, the founder of Sake Studio, to talk all things sake tasting. Aaron drinks sake every day. He basically has to, since he is a triple-certified Sommelier, Executive Director of Sake Base, and the owner of a sake focused izakaya. Their conversation covers, of course how to taste sake, but also what got Aaron into the world of sake and what excites him about being a sake professional.

You can find out more about Aaron’s activities at Sake Base on Instagram or visit his sake restaurant in Kawasaki.

As always, if you have questions or comments, please do share them with us at [email protected] or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow,” was composed byforSomethingNew for Sake On Air.

In this special episode we are trying out a new format we are dubbing the “Sake on Air Bulletin.” One or more of our hosts will report back on an event or experience they tried recently in the form of a short audio bulletin. This time it’s the turn of Chris to don his journalist hat. He recently attended a panel discussion and seminar on GIs. It’s read ‘Gee Eye’ not G1, and stands for Geographical Indication and is used on everything from French wine to Italian ham.

This GI seminar was held by the Kanto Shinetsu Tax Bureau in Saitama and focused on the Kanto Shinetsu region’s GIs. There are four sake GI and 1 wine GI: GI Niigata, GI Tone Numata, GI Nagano, GI Nagano Shinano Omachi; and GI Nagano respectively. The sake world has been quick to adopt GIs, but what is their purpose and benefit in the context of sake? That’s what Chris intended to find out. The panel of sake brewers, and one wine producer rose to the challenge and gave some answers. Were there any surprises and will Chris, who admits to be something of a skeptical passenger on the GI train come away feeling satisfied or will it leave him with more questions than answers. Let Sake on Air be your eyes and ears in the sake world in Japan. 

As always, if you have questions or comments, please do share them with us at [email protected] or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow,” was composed byforSomethingNew for Sake On Air.

Frank got to sit down with Okura Taiji of Gekkeikan Sake to talk about the whole swath of Gekkeikan’s existance. Our conversation covers its rise to prominence in the late 1800s to its creation of a brewery in America to what’s going on in Gekkeikan Studio, the experimental arm of the brewery.

We ae trying out a new video format which you can find on YouTube: https://www.youtube.com/watch?v=pgCm-m_-1_I. Let us know what you think!

As always, if you have questions or comments, please do share them with us at [email protected] or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow,” was composed byforSomethingNew for Sake On Air.

In this episode of Sake on Air, we’re heading off the tourist path to Kochi Prefecture! Tune in to learn more about this little-known yet deeply compelling region, and why it deserves a spot on your sake travel list.

In September 2025, Cindy Bissig; Simone Maynard, creator of Taste with the Toji (check out episode 92!), a Sake Samurai, and a sake educator; and Taichiro Ogi, certified Tosa Sake Advisor and manager of Shikoku Travel Solutions, visited 6 breweries in Kochi together. Their trip was part of the development process to create a multi-day sake-themed tour in the southwest part of the island of Shikoku. They visited the following breweries:

Tosa Brewery, the makers of Keigetsu
Tsukasa Botan Brewery, makers of Tsukasa Botan
Nishioka Brewery, the makers of Junpei
Mutemuka Brewery, the makers of Mutemuka
Fumimoto Sake Brewery, the makers of Shimanto
Kameizumi Brewery, the makers of Kameizumi

In December, the three reunited over zoom to reflect on what they experienced in Kochi and share insights into the region, its sake culture, and what makes traveling there so special. From the character of Kochi’s sake to practical tips on how to explore, this conversation is all about how to enjoy Kochi to the fullest.

As always, if you have questions or comments, please do share them with us at [email protected] or send us a message on our Instagram, Facebook, or Substack!
We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow,” was composed by forSomethingNew for Sake On Air.

Join Imada-san and Sebastien (and a late arriving guest) as they talk all things Izakaya. These Japanese drinking and eating establishments are the foundation of sake culture and the trio has a lot to say about where to go, what to order, and how to have a good time. They talk about which foods go well with sake and many of the unwritten rules of dining out in Japan.

When JSS’s map of recommended izakaya is released later this year we will link it here:

We’d love to hear your experiences at izakaya! Let us know at [email protected] or send us a message on our Instagram, Facebook, or Substack!

We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed byforSomethingNew for Sake On Air. 

Frank and Eric C Rath, Professor at University of Kansas and author of multiple books on Japanese food culture, dive deep into his new book, Kanpai: The History of Sake. We talk about samurai drinking games, the origins of sake as a beverage, sake’s effects on the Japanese economy, and many other topics.

We’d love to hear what you thought about the episode! Let us know at [email protected] or send us a message on our Instagram, Facebook, or Substack!

We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed byforSomethingNew for Sake On Air.