Episode 89. We've all sipped sake from a glass, and you may have even used sake in cooking, but did you know its also possible to eat your sake as well?  This week John and Timothy take a look at a very unique style of sake called kijoshu.  It is made by replacing some of the water used in creating the fermentation mash with finished sake.  This fortifies the mash and in turn creates a rich, sweet dessert-style sake that is often aged to deepen the flavor. Taste-wise, it could be compared to a sauterne wine or a rich sherry.  Now, you can certainly sip kijoshu from a glass, but we'll explore a totally fun pairing idea that has us reaching for a spoon instead! Listen in and taste along with us as we savor the flavors of kijoshu and try a totally new way to enjoy sake!

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 Episode 88.  This week, something a little different! Back in Oct 2021, John and Timothy were guests on the Japan Eats! Podcast, hosted by our friend Akiko Katayama.  As we take a week off for the holidays, enjoy this replay of our visit to Japan Eats!  The topic was: "You found out you like sake - Now What??"  We had a great time talking with Akiko and we hope you'll enjoy the listen!  We'll be back to our regular format next week.  Until then, Happy New Year and, as always, kanpai!

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Episode 87. With 2021 drawing to a close, it's time to take a look back at the sake year that was.  Join us this week for some casual sipping and some discussion on the highlights, surprises and challenges of this past year's sake adventures. But we're not only looking back, we are also looking ahead to 2022 and coming up with a new set of our annual Sake Revolution Resolutions - setting our sake goals for the year ahead.  Did you have a favorite Sake Revolution Episode from this year?  Let us know in the comments and we look forward to another year of great sake and many kanpais.

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Episode 86.  This week, we take on a listener request and roll out the barrel - the sake barrel that is.  Taru sake is a unique style of sake that is aged in "sugi" or Japanese cedar.  This barrel aging allows the sake to take on a warm, woody and soothing aroma and flavor. At the first sip it is unmistakeable, but also mysterious. Once upon a time in Japan, all sake was Taru, as this wood was the principal material used to construct wooden brewing tanks and shipping barrels. With the advent of stainless steel tanks and glass bottles for shipping in the 20th century, Taru sake has evolved into more of a niche style. For fans of Taru, the finest cedar is recognized as coming from the Yoshino forest in Nara.  So let's listen in as we explore the barrel-aged beauty of taru sake.

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Episode 85. The holidays are here and gift giving is high on the to-do list for a lot of us. One thing that we love to give and receive is, of course, a bottle of sake. But before you pull the trigger there are a number of considerations when giving sake. John and Timothy discuss what types of sake work well for what occasions and how you can dress up a bottle of sake with a stylish “furoshiki” or include a sake cup or carafe along with the bottle. Not sure if your friend is a friend of sake? Reach for our “Crowd Pleaser” sake recommendation which will warm the heart of even the most grinchy-est grinch on your holiday list. A sake with a unique production method or high end design to the packaging is excellent for your recipients who already love sake and will help them dive deeper into their new hobby. So, whether the folks on your list have been naughty or nice, a gift of premium sake is sure to fit the bill!

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Episode 84. The Holidays are our favorite time of year!  And sake, of course, is our favorite beverage. This week, we explore a new project that brings them together like never before. Online sake retailer Namazake Paul has released the first Sake Advent Calendar! That's right! 23 Sake cups and a full size bottle to enjoy on the 24th.  The sake cups arrive in a big rectangular box that, when opened, reveals the cutest illustration of a snowy christmas village filled with cartoon animals enjoying sake and winter fun.  Behind each door, as you'd expect, is a single serving cup of sake.  This was a massive effort to put together and immensely fun to enjoy and explore.  Tim and John taste through Dec 1st and 2nd in this episode and generally just have fun getting into the holiday spirit.  Be sure to visit the episode show notes if you'd like to get information for getting your own sake advent calendar for next year!

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Episode 83. We love a good sake interview and today we have a great one!  We are joined by our friend Sam Barickman who has worked in just about every aspect of the sake industry.  Sam has worked not only for a sake brewery but he has also introduced sake to the public as a sake sommelier in high end restaurants. Currently Sam is active in sake distribution and sales with a new distribution company, Sipt Global.  We sit down with Sam to learn about his path into the sake industry and it involves ripe peaches, a stunning view of Mount Fuji and of course some show stopping premium sake.  We also tasted two of Sipt Global's products from the renowned Kozaemon brand produced by Nakashima Jozo in Gifu Prefecture.  These two brews are a delight and are great examples of elegance and depth in the sakes that Kozaemon is producing.  Listen in as we taste, explore and enjoy these sakes but be on high alert for that #UmamiSneakAttack!

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Episode 82.  Japan is well known as an exceedingly polite country but along with this comes a bevy of rules and regulations to guide manners and behaviors for just about every social situation.  This applies to sake drinking as well with a list of dos and don'ts when it comes to drinking culture.  This week Tim and John explore the world of sake etiquette and all that that entails.  From how to pour sake to how to receive sake, do you know the rules? The more formal the situation, the more likely it is that the sake etiquette will be more strictly adhered to.  Beyond just being polite, sake etiquette also helps us dive deeper into understanding Japanese culture as a whole. For example, the idea of "wa" or group harmony is at the root of some ideas that drive sake manners. However you slice it, sake manners are important.  With that in mind, let's listen in and learn to mind our Ps and Qs while sipping sake!

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Episode 81. This week, let's peruse another prefecture and visit what's known as the "Roof of Japan", the mountainous, landlocked and high altitude Nagano Prefecture. This prefecture is most widely known as the host of the 1998 Winter Olympics but it is also famous for its photogenic snow monkeys that love to warm up in the onsen hot springs in winter. The many towering mountain chains of Nagano provide snow melt water to much of the region and because of this, Nagano has the second highest number of sake breweries of any prefecture.  John and Timothy sample a sake from a quintessential brand of Nagano: Masumi, and they explore their flagship, the Masumi Okuden Kantsukuri Junmai. The guys really dig deep and "talk turkey" about this brew.  Join us for another virtual outing to a sake-centric prefecture as we explore and sip our way through Nagano!

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Episode 80. It's time to get wild again! Wild about sake rice, that is.  This week we zero in on a premium sake rice that is elegant and a true workhorse: Gohyakumangoku. This is not a sake rice name that rolls off the tongue on first glance, but it is well worth getting to know.  Once you've conquered the pronunciation, the rest is pure enjoyment.  Gohyakumangoku is the second most produced premium sake rice in Japan and comes from the land of clean, crisp and dry sake: Niigata Prefecture.  As you might expect, this rice produces sake that tends to be lighter, cleaner and more airy - perfect for Niigata's regional style.  We'll be tasting a classic Niigata sake to examine these characteristics a bit deeper and to see what Gohyakumangoku sake rice brings to the party.  Join us as we go a bit gaga for Gohyaku!

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