Japan has absolutely exploded as a food and dining destination, but how is it as a sake destination? Sure there’s more than enough incredible sake to go around, but will you be able to find it? Are there specific regions or locations scattered across Japan that are accessible and offer the kinds of unique sake experiences and discoveries that make it worth the trip? What can we expect from “sake tourism” in the (hopefully) near future?

 

Its these topics (and more!) that fuel this particular sake journey, guided by Sebastien Lemoine,  Chris Hughes, and Justin Potts.

 

This week’s show is actually from a rather early recording that we did while still in our “R&D phase”. We weren’t sure if it would see the light of day, but giving it another listen, we thought there was info here that could be useful to our listeners, as well as hopefully be something that people could come back to and reference when planning or considering a visit to Japan that integrated sake discoveries.

 

This is a topic that we’ll be exploring again, both more thoroughly, as well as from a few other angles. That’s why we’ve labeled it “Part 1”. Part 2 doesn’t exist yet, but it will someday! Until then, we hope you’ll find some helpful tidbits tucked away in the discussion.

 

Also, we wanted to keep some fun content flowing post-holiday while we snuck away for a bit of rest, family time and celebration. We’ve got lots of exciting material coming very soon!

 

Because this episode was recorded a while back, some of the “news” that we discuss is, as you might have guessed, a bit outdated. That being said, we think it’s still interesting and relevant stuff, so we decided to leave it in there. And hey, if you hadn’t heard about it yet, then it’s news to you!

 

Topics, places and sake discussed this week (with links) include:

- Throughout this episode we’re sipping on the classic nigori sake from Kikuhime in Ishikawa prefecture.

- Kit Kat and umeshu (from Heiwa Shuzo, makers of KID sake) become one at a special Craft Sake Week bar.

- Italian craft beer producer Baladin teams up with soy sauce producer Yamaroku and their kioke project to bring kioke-aged beer to life.

- Mukai Shuzo in Kyoto, producers of Inemankai, which has been gathering attention and turning heads as of late.

- Kumazawa Shuzo, makers of