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. 

Sebastien and Marie catch up with friend of the show, David Joll! Their conversation with the founder of Zenkuro Sake covers both the tribulations of making sake abroad while using Japanese rice, koji, and yeast along with the changes in the New Zealand sake market. We also talked about future plans for the brewery and much more. It’s been 5 years since we first had David on the show, Episode 35, and there is a lot to talk about!

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 by forSomethingNew for Sake On Air. 

Liam McNulty, the man behind nomunication.jp and a standing member of the Tokyo Whisky and Spirits Competition (TWSC) managing committee, joins Frank to talk all things shochu. Our discussion covers how shochu is defined, how shochu is judged at TWSC, and what the future looks like for this remarkable spirit. We also touch on koji-based whiskies, shochu-based gins, and the blending of ideas from both the spirits and shochu world.

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 by forSomethingNew for Sake On Air. 

We are thrilled to be able to interview the one and only Philip Harper at the brewery where he works as toji, or master brewer. Philip is first non-Japanese person to become a toji at a brewery in Japan, and his impact on the world of sake cannot be overstated.

Our hosts, Cindy Bissig, Chris Pellegrini, and Frank Walter, made the trek to the tippy top of Kyoto Prefecture to visit the brewery and Philip, and what a visit it was! Philip opened up about his beginnings in the sake world, how he came to join Kinoshita Brewery, and the philosophy behind how he creates the taste of the iconic brand. Philip also revealed how he recommends drinking Tamagawa sake.

Kinoshita brewery is best known for their Tamagawa brand of sake and is located on the Japan sea coast about a 2 hours drive from Kyoto station. It has a lovely tasting room and shop where visitors can sample some of the brewery’s best brews for free.

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 by forSomethingNew for Sake On Air. 

Miho Ota is joined on this episode of Sake on Air by Spanish sake educator and promoter Elvira Aldaz to talk about their three-day sake trip to Fukushima in July. They visited 9 breweries in under 72 hours including travel to and from Tokyo! The two friends share their impressions from talking with local brewers, tasting many different styles of sake, and experiencing how the region’s climate, culture, and brewing traditions make Fukushima sake what it is.

Fukushima Trip Itinerary
DAY 1
Niida Honke – Participated in their weekly tour

DAY 2
Aizu Shuzo – Made a prior reservation for a visit
Kokken – Made a prior reservation for a visit
Tsurunoe – Had tasting samples and shopped

DAY 3
Kita no Hana – Had tasting samples and shopped
Mine no Yuki – Saw the brewery from outside
Yoshinogawa – Saw the brewery from outside
Yumegokoro– Saw the brewery from outside
Suehiro – Participated in their daily tour
Yamatogawa – Didn’t visit, but there is a museum

Elvira also talked a little bit about her experience at Gakkogura, a week-long sake brewing workshop on Sado Island, run by Obata Shuzo. Participants have to fully engage in the brewing process, from koji production to three-stage fermentation, and live in the converted schoolhouse that houses the brewery. Throughout the week they connect with the island’s community and environment as they work on their brews.

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 by forSomethingNew for Sake On Air. 

Sebastien and Chris had a lovely time talking to Norihiro Fujii of Fujji Shuzo, makers of Ryusei. Their conversation was wide ranging: covering the history of the brewery, the change to all kimoto brewing, and the ongoing move to all wild fermentation.

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 by forSomethingNew for Sake On Air. 

Marie, Miho, and Frank have a sit down and try three hiyaoroshi sake with various pairings in this laid back episode of Sake on Air. We hope that as you give it a listen you pour yourself a glass and taste along with us.

The sakes we had are all available at the info center:
Joku Junmai from Hachinohe Shurui in Aomori
Mongai Fushutsu Junmai Ginjio from Nishibori Shuzo in Tochigi
Takaji Yamahai Junmai from Juhachi Zakari in Okayama

A reminder that you can find out about sake events going on throughout October in Japan here: https://kampai-sake.jp/en/index.html

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 by forSomethingNew for Sake On Air.