Sake On Air

Is it “unfiltered”?This week’s episode of On Your Own Terms explores one component of sake’s rather confusing classification of filtered vs. unfiltered when we discuss muroka sake with one exceptional gentleman who happens to be both the owner and head brewer of North American Sake Brewery and co-founder of the Sake Brewers Association of North America, Andrew Centofante.Often simply communicated as, “unfiltered”, muroka is just one of many processes and choices available to a brewery when deciding the nature of the sake that they want to send out into the world. As concepts such as “low intervention” increase in popularity and align with the values of more and more brewers and consumers, muroka is gradually becoming more and more a key piece of vocabulary related to sake-specific communication. But is “unfiltered” entirely accurate? Is there more to it? This week regular host Justin Potts sits down with Andrew to discuss.Is muroka a term you pay attention to or place value in? Let us know at @sakeonair on Instagram, Twitter, and Facebook, or send us a message to [email protected].

We’ll be back with more Sake On Air – On Your Own Terms, in just a few days.Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

We’re back again with more, On Your Own Terms, the series that allows our guests to select a single bit of sake or shochu-specific terminology to share with us, explaining it concisely, while also reflecting on their unique experiences and perspectives tied to their topic-of-choice.This week, the Sake Concierge, Takashi “Umio” Eguchi, brings both terminology and perspective that only he could deliver. This time around we explore the “ricey” component of the sensory experience of sake.When we started doing this, somewhat narrow-mindedly there was an assumption that most guests would likely select a Japanese-term that would mean little to those not particularly well-versed in the world of sake or shochu. While that’s generally been the case up until now, Umio throws a wrench in things this week – in the best way possible.The sensory experience of sake is often described, in terms of either (or both) flavor or aroma as being “ricey”, or expressing “riceyness” in some form, whether it be something reflecting steamed or cooked rice, mochi rice, rice bran, or something else entirely.If your evaluation of a particular wine pointed out its “grapeiness”, you might get sideways looks for pointing out the obvious. If we were talking beer, however, pointing out “malty” character or something being “hoppy” would be considered information of value.For a drink essentially made entirely from rice and rice-based raw materials (koji!), what meaning or significance does the “riceyness” of a particular sake communicate? Could it mean something different to different people depending upon their geographical or cultural perspective? How does such a term not only point out the obvious, but also the exemplary? Umio elucidates on all of these things, keeping us on our toes and in a state of reflection for this session of On Your Own Terms.

We’ll be back with more Sake On Air – On Your Own Terms, in just a few days.Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

In case you missed it, we’ve just kicked off our new mini-series: On Your Own Terms, where we examine sake or shochu-specific terminology concisely through the eyes of the advocates and professionals that have unique experiences and perspectives on their topic-of-choice. Last episode we looked at the ever-popular topic of nama together with Jorge Navarette at Matsui Shuzo in Kyoto. (Nama has been a recent hot topic here on the show, actually). For those that missed out, it’s right below this episode in your Sake On Air podcast feed!This week we’re joined by the ever diligent, hardworking, and knowledgeable Arline Lyons of Discover Sake and Taste Translation. Always a reliable and accurate source for timely and pertinent sake information out of Japan, the Zurich-based translator and educator throws us a bit of a curveball this week with her sake terminology of choice: kanri.While not typically a part of the outward-facing sake lexicon, it’s a term that has significant implications related to how the production of sake is, hint: managed.Let us know how the concept of kanri fits into your perception of sake or shochu, and what other sorts of terminology you’d like for us to explore. Feel free to share your thoughts on this week’s show (and this new series) @sakeonair on Instagram, Twitter, and Facebook, or send us a message to [email protected].

We’ll be back with more Sake On Air – On Your Own Terms, next week.Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

This week we kick off a brand-new mini-series looking at sake (or shochu)-specific terminology in a new way.Up until now we’ve occasionally hosted in-depth discussions on hyper-specific topics unique to sake or shochu making, service, or experiences (see: Koji Basics, Kanzake, etc.), where we would round up our hosts or a team of specialists in attempt to unravel exciting and essential topics related to our favorite drink categories.Based on what our listeners have told us (and what the numbers say), more-often-than-not these have been our most popular and most requested show format. It turns out people want to dig into this stuff!This got us thinking: maybe there’s a way for us to explore these important terminology in a manner that’s both more concise, while also maintaining and valuing the range of perspectives that coexist around these topics.Our (tentative) response to that question is this brand new (mini?) series, “On Your Own Terms”, where one of our hosts invites a special guest who is proactively working or engaged in the world of sake or shochu, asking them to introduce to us a specific piece of vocabulary that they feel is particularly significant or close to their heart – on their own terms.Understanding “what” a particular term means is important, but understanding and appreciating an individual’s understanding and appreciation for a theme or topic is, we think, equally important. Here at Sake On Air, while we do our best to provide answers, more than anything, we want to offer new perspectives. That way sake lovers (and our lovely listeners) can hopefully enjoy sake not only the way they were “taught”, but more freely and enjoyably on their own terms.For this first iteration we welcome back to the show Jorge Navarette, brewer, sales manager, and all-in-one sake powerhouse at Matsui Shuzo – makers of Kagura – located in the heart of Kyoto. (Jorge previously joined us back on Episode 49: Kurabito Life). Jorge’s terminology of choice this week: nama. Being a brewery that doubled down on nama as a core component of their main product line, he and the team at Matsui Shuzo are in a great position to not only define, but offer perspective on what it means to both brew, sell, and enjoy namazake as more and more sake drinkers’ curiosity is piqued by the world of entirely unpasteurized sake.

For this new series, we’re going to be coming at you rapid-fire over the next several weeks, examining what this sort of show format could look like in a world of Sake On Air that happens with greater frequency, as well as to gauge what our listeners think. So please, let us know! You can share your thoughts @sakeonair on Instagram, Twitter, and Facebook, or send us a message anytime at [email protected].

We’ll be back with more Sake On Air – On Your Own Terms, before you know it.Until then, kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Books dedicated entirely to specific sake-producing regions have for all intents and purposes been non-existent in the English language; at least, until now.Enter, Discovering Yamaguchi Sake: A Taster’s Guide to Breweries, Culture, and Terrain, the recently released publication from Stone Bridge Press written by long-time Yamaguchi-resident, sake specialist, and fellow podcaster, Jim Rion.Sake long being in need of a tome dedicated to exploring the regional characteristics of a unique sake brewing region, Jim’s hard work and dedication to the industry and to his relationships nurtured over many years with the breweries of Yamaguchi Prefecture make Discovering Yamaguchi Sake a long-awaited and much-needed contribution to the dialogue surrounding sake and its regionality. Making equal real estate for the region’s movers-and-shakers alongside the less well-known or more obscure breweries and labels does the region and the topic a great service, making the book a fantastic balanced representation of the region and a highly recommended addition to anyone’s sake library.

If you’ve managed to pick up a copy of Discovering Yamaguchi Sake, please do share with us @sakeonair, and be sure to follow along with us  and @jim_and_jizake on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at [email protected] and rate us on the podcast service of your choice while you’re at it.We’ll be back very soon with plenty more Sake On Air before you know it.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. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

If you’ve been listening to this show even intermittently over the past several years, you’re probably already aware that starting a sake brewery from scratch in Japan is, and has been for decades, a gargantuan task. However, in recent years, the number of young entrepreneurs navigating regulatory loopholes in order craft sake themselves in a manner that fulfills a dream and mission of cultivating a more inspiring and sustainable culture (and business model) for the next generation are beginning to pop up here-and-there across the country.The latest challenger pushing the envelope is Yuji “Yoshi” Adachi, founder, head brewer, and farmer at Adachi Noujo, a new craft sake brewery scheduled to open in earnest in Osaka before the end of summer 2023. An increasingly popular bit of vocabulary being adopted by a growing number of sake breweries looking to summarize their dedication to agriculture and commitment to brewing, “Noujo” is a made-up word that mashes together the characters of “farming” and “brewing”. With his own single plot of koshihikari that he spent the past couple of years restoring, for the foreseeable future, it’s a one-man operation where Yoshi is handling...everything.But Yoshi’s foray into sake was by no means preordained. Having spent his early 20s in Texas pursuing a lifelong ambition to become an Olympic swimmer, followed by a stint helping his father establish and run a Japanese food restaurant in the longhorn state, his return to Japan and a stint at a popular sake bar in Kobe sent him spiraling down the an unintended sake path. Being so young it seems like this new brewery popped up out of nowhere, but after 3.5 years at Hachinohe Sake Brewery (makers of Mutsu Hassen, not to mention the most awarded sake brewery of 2021) and two years at Nishiyama Shuzojo in Hyogo both brewing and farming, he’s been laying the groundwork for his vision through his first original label, Koyoi, and is now on the cusp of bringing a new sake brewery to his home city of Osaka for the first time in a long, long time.For this episode, Yoshi shares his story, plans, and ambitions (including the establishment of a sake brewery in Switzerland!) with regular host Justin Potts. If you’re looking for a source of inspiration this week, look no further.

At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at [email protected] and rate us on the podcast service of your choice while you’re at it.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. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

We’re somewhat at a loss for words.When we first began Sake On Air back in October of 2018 it was by no means a given that we would wind up putting 100 episodes about sake and shochu out into the world.Ambition, intertwined with ongoing effort to make a sake-centric podcast a reality was actually years in the making prior to this thing ever getting started. There was a feeling that something of this nature ought to exist, but with no real sake-specific precedent for reference, we had no idea as to whether or not anyone would actually listen, or if there was enough interest out in the world to justify this sort of production.This week, we just want to say, “Thank you,” to everyone for proving to us and the global sake community at large that we were just the right amount of crazy not only for starting Sake On Air in the first place, but also for keeping this thing going.We’ve always hoped that Sake On Air could be somewhat educational for those with both a new or insatiable interest in sake or shochu, but with so many great educational programs available nowadays, more than anything we’ve wanted the show to be a place where we could expand the dialogue – and in turn, the breadth of possibilities – for how these incredible drinks could live in the lives of both casual drinkers, as well as enthusiasts. We want for anyone and everyone with a spark of interest in the world of sake to feel comfortable and empowered to integrate these into their life in a way that makes sense for them, as well as share that experience with others. We know that one 60-minute episode isn’t enough to capture the depth and breadth of what the worlds of sake and shochu have to offer, but by keeping a large cast of hosts and inviting a wide range of guests to explore a variety of topics every other week, our hope is that the cumulative output of Sake On Air will be something evergreen for both new and old listeners for years to come.We don’t know what the future will bring for the show – or whether or not another 100 episodes are even in our future – but this week, we just wanted to take a moment and express our thanks to all of our listeners for continuing to be our inspiration for keeping this going. So go ahead and grab your favorite koji-powered beverage and tune in.If you like, you can share with us your own thoughts on how Sake On Air can continue to contribute to your life with sake and shochu. We’ll keep doing this as long as we feel we’re in a position to bring something meaningful and useful to the table. What that looks like is as up to you, our listeners, as it is to us. We love hearing from you, so please do reach out to us on Instagram, Twitter, or Facebook, or you can always email us directly at [email protected].

Thanks so much for letting us do this 100 times. We’ll be back with round 101 before you know it.  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. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Last week we brought you the first session from Sake Future Summit 2022 in a nice, easy-to-digest podcast package. (Videos from across the two weekends are, of course, still available for your viewing pleasure). This week we’re continuing that trend and bringing you another very special session that specifically examined the current and possible future state of the U.S. sake market, titled appropriately, Bringing Sake to the American Mainstream.This particular roundtable was hosted by Weston Konishi, president of the Sake Brewers Association of North America. Joining him was Nina Murphy, owner of Sunflower Sake in Portland, Oregon, Pablo Rivera, founder of WESAKE, and Matt Bell, CEO of Origami Sake in Hot Springs, Arkansas. Each of these three inspiring entrepreneurs comes from a very different professional background and the resulting path that they’re charting for their own sake projects are equally unique, each poised to chart a new and exciting trajectory for the future of sake across the U.S.If after listening to this week’s you’re still in need of some more sake and shochu-related musings, you can head over to the official JSS YouTube channel for all of these sessions and more. If you’re looking for more Sake On Air,  @sakeonair will connect you straight to us on Instagram, Twitter, and Facebook. You’re always welcome to reach out to us at [email protected] as well.Believe it or not, next week we’ll be back for our 100th episode of 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. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Back in January across two weekends, the Japan Sake and Shochu Makers Association hosted the second iteration of the Sake Future Summit. (The first was held back in 2020). For those that missed it, now is as good of a time as ever to catch up!There were a handful of sessions conducted in Japanese (with English subtitles) that will require you to set aside a bit of time to read along. These include programs on, “Cutting Edge Sake & Food Pairing” with Marie Chiba (EUREKA!) and Hitoshi Utsunomiya (JSS),  “Challenging Tradition & Innovation”" with Choubei Yamamoto (Kaze no Mori) and Norimasa Yamamoto (KID), “Shochu as a Global Beverage” with Julia Momose (Bar Kumiko), Shuzo Nagumo (Spirits & Sharing), and Marico Kojima (JSS), and plenty more.While the above programs will be infinitely tied to YouTube for most of our listeners, there were also a handful of thoughtful sessions conducted entirely in English. For those that find podcasts to be a more enjoyable way to absorb their sake and shochu info, we’ve decided to compile a handful of these into the good ol’ standard podcast format for your listening pleasure.This week we bring you the session that kicked off this year’s Sake Future Summit, “The Global Transformation of Sake”, featuring Monica Samuels (Vine Connections/Kome Collective), Lorenzo Ferraboschi (Sake Company), and Hugo Chan (Sake Central), mediated by your regular SOA host, Justin Potts.If you finish up this show and are eager to dive into more sake and shochu-related discussion, you can head over to the official JSS YouTube channel for all of these sessions, and more. At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts with the hosts at [email protected] and rate us on the podcast service of your choice while you’re at it.We’ll be back very soon with plenty more Sake On Air before you know it.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. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

In last week’s episode I interviewed Elliot Faber of Sake Central in Hong Kong If you missed that conversation, I encourage you to hit pause, go back, and check that out.We had a very lengthy conversation, some of which wound up on the cutting room floor.There was one topic, however, that after cutting it from the initial interview, after going back, I started thinking that maybe we ought to put out into the world.Being a newly minted father himself, our conversation naturally shifted to the topic of parenting while working in the drinks business, and more specifically, the sake business.As a father of two myself, it’s something that I think about regularly, struggle with frequently, and live with daily.The thoughts and experiences that Elliot and I shared are by no means meant to be advice, suggestions, or rules to live by. We fully recognize that peoples’ relationship with sake – and alcoholic drinks in general - are uniquely influenced by many factors, that they’re nuanced, and occasionally sensitive.More than anything, following our discussion, I just felt that it addressed an important topic that touches both people working in the drinks industry, as well as their families, but doesn’t often get discussed as part of the regular conversation around “drinks” all that often. In the case of sake and shochu specifically, we’re on a mission to not only bring these fantastic and inspiring beverages to more people, but to hopefully do it in a way that makes their lives better as a result. As people with children make up a massive part of the global population, maybe taking a moment to have these kinds of conversations – and then think about how we can be a beverage category that supports families of all definitions – might be a meaningful path forward for everyone.If you have your own thoughts and experiences related to how you’ve managed drinks and parenting in your own life that you’re keen to share with us, be those sake-specific or otherwise, please do. We’d love to hear them. You can share stories with us @sakeonair over on Instagram, Twitter, and Facebook, or send us something directly to [email protected].

Thanks so much for tuning in this week. We’ll be back again very soon with 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. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.