TWTT - (Taste with the Toji)

In this episode, Maki and Simone are once again joined by Julian Houseman, and they chat with the lovely Eiko Kodama, from Kodama Jozo in Akita Prefecture.

Kodama Jozo was founded in 1879 in picturesque Katagami City, Akita Prefecture, northwest of Japan. 

Originally, the Kodama family started their business by making soy sauce and miso for local consumers.  Production of these quality “fermented” food products represented by “Yamakyu” brands still remains an important part of Kodama Jozo’s business.

It was the second generation of the business that began brewing sake at Kodama Jozo. In 1913, Tomokichi Kodama began making sake by the name 'TAIHEIZAN' (太平山). This brand name comes from towering mountain in Akita City, Mt. Taihei (“Great Peaceful Mountain”) which for centuries has been the area’s spiritual symbol.

Eiko Kodama is married to the 5th generation, and current, president of Kodama Jozo, Shinichiro Kodama.

Both Eiko and Shin have been guests on the TWTT Project twice: for session #12 in August 2020, and again for session #61 in October 2021.

Earlier this year, Simone had the fortunate pleasure of visiting the Kodamas at their brewery in Akita Prefecture.

Earlier this month, Eiko made her first trip to Australia, visiting Melbourne, (Simone's hometown), for the Australian Sake Festival, held at Queen Victoria Market.

We chat to Eiko about her first time in Australia, the Australian Sake Festival, her family's sake and brewery, and learn a little about what she was doing before marrying into a sake brewery family.

It's always a delight to chat with Eiko, and we hope you enjoy listening to our conversation as much as we enjoyed having it.

A huge thank you to our subscribers at Patreon

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

Music by: Kazuyoshi Sato (Koikawa Shuzo)

Other links from this episode:

https://www.kodamajozo.co.jp/en/

https://sake-festival.com.au/melbourne

https://australiansakeawards.org.au/en/

https://qvm.com.au/

https://komeyui.com.au/melbourne/

https://www.supersake.com.au/

https://www.philipperestaurant.com.au/

https://sakeassociation.org/2019/07/a-history-of-sake-brewing-in-brazil/

In this episode, Maki and Simone catch up with good friend and TWTT faithful, Mr. David Cheek.

Those who frequent the TWTT Project Zoom sessions will know Dave for his enthusiasm, his 3 part questions and his dedication to keeping the Nijikai going after each session, but most importantly, for his undeniable love of sake.

There is no denying that sake has played a huge role in Dave's life for a long, long time - it was even how he met his wife, Miwa, who was managing True Sake in San Fransisco at that time.

Dave was born in the USA, in Tacoma, Washington. He then moved to Washington DC, then on to San Fransisco and now lives in Japan, in Hachioji, Tokyo.

Dave spent a couple of years working alongside Brian Hutto at Brian's sake bar in Yokohama, and later, opened Dozo Sake Bar with his wife, Miwa, in Hachioji.

Sadly, despite its success, Dozo Sake had to close their doors... and not long after that, the pandemic hit. When they were able to do so, they started doing Dozo Pop-up at Chef's, the restaurant where Miwa works as a cook, in Shinjuku.

More recently, Dave has started hosting a series of sake tasting workshops that look strongly sake vocabulary, moving away from lexicons and generic descriptions and making it personal - because it IS personal. He encourages those who attend his workshops to allow themselves to go on a journey with the sake, to have a conversation with the sake... so, we decided to have a conversation with Dave about the language of Nihonshu: 'Nihonshu-go'.

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

You can subscribe to this Podcast at Patreon

Music by: Kazuyoshi Sato (Koikawa Shuzo)

Show notes:

What Dave was drinking:

Wataribune Junmai Ginjo 55

from Huchu Homare, Ibaraki Prefecture

Junmai Ginjo Muroka

Wataribune rice polished to 55%

Yeast #9

ABV: 15.5%

What Maki was drinking:

Chikurin Hoshioboro

from Marumoto Shuzo in Okayama Prefecture

Junmai Ginjo Muroka Nama

Polishing ratio: 60%

ABV: 17%

What Simone was drinking:

Ruri Karakusa

from Shintani Shuzo in Yamaguchi Prefecture

Junmai Ginjo Muroka Nama Genshu

Polishing ratio: 60%

ABV: 16%

We're back after a brief hiatus and trying something a little different and more laid back for this episode.

It's been a busy month for Maki and Simone with travel and family commitments - some of that included visiting a few breweries in Japan together... so some good research travel... and drinking!

In this episode, we welcome our friend, sake advocate and fellow Aussie (residing in Japan), Mr. Julian Houseman.

Julian is no stranger to those who have followed TWTT The Project, as he was co-host and interpreter for a few TWTT Zoom sessions in 2020 and 2021. Many in the broader sake community will most likely be familiar with him or his work in publications like Sake Today, and online subscription publication, Sake Industry News.

He's a man who wears many hats and we're delighted to welcome him to the TWTT Podcast family.

We're stepping away from the interview style session in this episode, and basically 'just talking sake'!

This episode is just a bit of fun and another excuse to talk about sake.

As we mention at the start of this episode - we can't promise anything educational, or even necessarily entertaining... but if you are happy to listen to 3 sake lovers randomly talk about sake, then pour yourself a cup or a glass of sake and drink along with us as we ramble our way through episode 9 of TWTT The Podcast.

If you have any sake related topics you'd like to hear us ramble on about in any future episodes, feel free to email us at [email protected]

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

You can subscribe to this Podcast at Patreon

Music by: Kazuyoshi Sato (Koikawa Shuzo)

In this episode, we audibly cross the seas to Australia and spend time chatting with Matt Kingsley Shaw, one half of the team that is Melbourne Sake.

It seemed only fitting to chat with an Australian guest whilst Simone, (who is based in Melbourne), was traveling in Japan. This is the first episode where we, (Maki and Simone), have been in the same country, let alone the same room, during a recording. We had so much fun chatting with Matt whilst tasting the most recent releases from Melbourne Sake.

'After working together at a Melbourne wine bar in 2014, it didn’t take long for Matt Kingsley Shaw and Quentin Hanley to take their first baby steps into the world of Sake.

Although a little confused and overwhelmed at first, they were spurred on by a next level meal at the (sadly now closed) Kappo on Flinders Lane.  If they were only scratching at the surface of the sake rabbit hole before, this experience sent the boys tumbling down.  Amazed by the range, complexity and depth of flavour possible in sake, they were hooked.

The next few years were spent exploring new styles and producers, learning as much as they could about both, followed by a tilt at home brewing.

Inspired by that experience at Kappo and emboldened by many long nights of sake “research”, they decided they would have to do it themselves and Melbourne Sake was born.'

2001 saw Melbourne Sake celebrate their first commercial release of their brew and in this episode, we get a little further insight into how their story began, what's happening for them right now, and what lies ahead for boys at Melbourne Sake.

Sadly, Quentin was in transit during the time of this recording, but we hope to catch up with both Matt and Quentin in a future podcast episode and hear how things are progressing for Melbourne Sake.

Ganbatte guys!

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

You can subscribe to this Podcast at Patreon

Music by: Kazuyoshi Sato (Koikawa Shuzo)

Other suggested links from this episode:

Melbourne Sake

Zenkuro Sake

Black Market Sake

Marivale Farm

Bar Liberty

Simon Denton

Sake Bar Yoramu

Gozenshu

Tamagawa

Ombra

Supernormal

Bydri

Grossi Group

In this episode we catch up with Jim Rion, aka: The Yamaguchi Sake Guy and speak to him about his soon to be released book: Discovering Yamaguchi Sake.

Jim made his debut on TWTT [The Project] back in September 2020, interpreting for the session with Yamada Shoten from Gifu Prefecture. He then went on to co-host and interpret for a number of TWTT sessions showcasing Yamaguchi breweries. He also interpreted for the Meet the Artisan session featuring Hagi potter, Hideo Hadano, in 2021.

Jim, originally from Kansas, USA, is a translator, writer, and sake lover who has lived in Yamaguchi Prefecture since 2004. He is also the co-host of the super informative and sake-geek Podcast: Sake Deep Dive, (which he hosts alongside former guest on TWTT Podcast [episode 2], Andrew Russell.

He's an SSI certified international kikizakeshi, a Certified Sake Professional, and a Shochu Navigator as well. He writes about sake regularly for SakeTimes International, and has been published in Sake Today and on Nippon.com.

Jim also publishes the bi-weekly newsletter Ochoko Times, and runs the unofficial online guide to Yamaguchi sake at YamaguchiSake.com

He now has a sake book to be added to his published works and we are both super excited to see Jim's vision come full circle in the form of 'Discovering Yamaguchi Sake'.

It really is a wonderful book and one we highly recommend for any sake enthusiast!

Discovering Yamaguchi Sake is available through most online booksellers including Amazon, Book Depository and Booktopia.

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

You can subscribe to this Podcast at Patreon

Music by: Kazuyoshi Sato (Koikawa Shuzo)

Other suggested links from this episode:

Ochoko Times

Sake Deep Dive

SakeTimes

Abu no Tsuru Shuzo

Nagayama Honke Shuzojo

Sakai Shuzo

Shintani Shuzo

Stone Bridge Press

Kawara Soba

In this episode we catch up with Jorge Navarrete from Matsui Shuzo in Kyoto.

Jorge was a guest in the Zoom room on the Taste with the Toji Project for session #24 back in November 2020. He also featured as part of a panel of guests for the 1 year anniversary session of the Taste with the Toji Project in April 2021, alongside Andrew Russell (our Podcast guest for episode #2), Cody Brailsford (our Podcast guest for episode #5), and the much adored 'Godmother of Sake', Rumiko Moriki.

Originally from New York, we hear how Jorge came to be brewing sake in the heart of Kyoto and what has been happening since we last caught up with him in the Zoom room, including some major developments at Matsui Shuzo.

One of those developments was the complete overhaul and renovation of their tasting room/shop area, which was completed only recently - just in time to see people flocking back to Kyoto from all over the world, with many adding Matsui Shuzo to their list of places to visit.

We also hear about some exciting new products on the horizon for Matsui Shuzo.

We hope you enjoy this TWTT episode as much as we enjoyed chatting to Jorge.

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

You can subscribe to this Podcast at Patreon

Music by: Kazuyoshi Sato (Koikawa Shuzo)

Other links from this episode:

Matsui Shuzo: https://matsuishuzo.com/

Gassan Shuzo: https://www.gassan-sake.co.jp/

Kyoto Distillery: https://kyotodistillery.jp/

In this episode, we catch up with Darryl Cody Brailsford.

Originally from Utah in the USA, 'Cody', as he is affectionately known by friends, family and people in the sake world, has been brewing sake in Japan for over 15 years.

Pretty much all of that time has seen Cody brewing sake at Watanabe Shuzoten, (producers of Hourai and Irootoko brands), in Hida, Gifu Prefecture.  However, just on a year ago, Cody left Watanabe Shuzoten and started working at Funasaka Shuzo, located in the picturesque town of Takayama, Gifu Prefecture.

Cody was an early guest of The TWTT Project (the Zoom sessions), back in June 2020, he also joined as a guest in the Zoom room for the 1st anniversary of the TWTT Project, alongside 3 other brewers, in April 2021. 

Now, he represents Funasaka Shuzo and we catch up with him to see how his new role is going and chat about some of the things happening at, and in relation to, the brewery... including the addition of a whisky distillery!

Pour yourself a cup/glass of sake and enjoy Episode 5 of TWTT The Podcast.

A huge thank you to our subscribers at Patreon

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

Music by: Kazuyoshi Sato (Koikawa Shuzo)

Other links from this episode:

Funasaka Shuzo: https://www.funasaka-shuzo.co.jp/

Takayama tourism info: https://www.japan.travel/en/destinations/tokai/gifu/takayama-and-around/

Watanabe Shuzoten: https://www.sake-hourai.co.jp/

Any questions, please email us at [email protected]

In this episode we catch up with our good friend and fermentation guru: Justin Potts.

Originally from Seattle, USA, Justin has called Japan home for the past 18 years. He is certainly no stranger to most people in the Sake world, but some may not be aware of his recent big move and new job which has seen him and his young family relocate from their coastal Chiba home in Japan to Hot Springs, Arkansas in the USA!

Those who have been following the TWTT Project and attending the Zoom sessions will be well aware of Justin's contribution to the TWTT community - he first joined as co-host and interpreter for session #3 back in May 2020 and helped out for several other sessions throughout 2020 and 2021.

With a long and continuing love affair with all things fermented, Justin became one of Japan’s leading non-Japanese sake professionals, working as a brewer with Kidoizumi Shuzo, while simultaneously helping to develop tourism and professional training platforms across Japan that are centred around sake and local gastronomy. Justin has also hosted numerous events, tours, and seminars with producers, farmers, businesses and government agencies across Japan.

Most of our listeners will also know that Justin has done a lot of work with JSS (Japan Sake and Shochu Makers Association) including producing and co-hosting the first ever sake and shochu podcast - Sake on Air, and was also heavily involved in the concept and production of Sake Future Summit - which is set to return in 2023!

Justin had no hard plans to move back to the US, however, a recent opportunity presented itself at the right time and has seen Justin and his family set up home in the US for the foreseeable future. What may seem an odd move for someone so invested in Japanese culture, lifestyle, food/beverage and the Japanese sake world -  it was, of course, for a very good reason... and ALL about sake!

Justin's new venture sees him working with, and brewing for, America's newest sake brewery: Origami Sake. We thought we'd get a little insight as to how he came to be working for a US owned and based sake brewery, and also find out a little about who Origami Sake are and the sake they'll be brewing.

Pour yourself a big cup/glass of sake as this is a long one - but as always with Justin, we could've talked for another hour or two. It's always a joy to chat with him and we are already looking forward to catching up with him again once they've started brewing at Origami.

Ganbatte to Justin and all at Origami Sake!!! 

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

Music by: Kazuyoshi Sato (Koikawa Shuzo)

Other links from this episode:

Origami Sake: https://origamisake.co/

Justin Potts (Potts.K Productions): https://www.potts-k.com/about

Sake on Air: https://sakeonair.com/

JSS: https://japansake.or.jp/sake/en/

Kidoizumi Shuzo: https://www.kidoizumi.jp/

In this episode we catch up with the ever-charming Keith Norum from Masumi / Miyasaka Brewery in Nagano Prefecture.

We are thrilled to be able to interview Keith early on in our Podcast journey as he is the person who introduced Maki and Simone back in May 2020.

Since then, Maki has been a huge part of Simone's online project, 'Taste with the Toji' and the two are now hosting this podcast together as an extension of those Zoom room sessions ~ which just this week celebrated its 100th session.

Keith was a guest on the Taste with the Toji project, alongside Toji Atsushi Nakano, back in March 2021 for session #32.

Since then, not only has Keith seen some major changes in his personal life, but also a lot has changed within the brewery since we last spoke to him. We get the lowdown on some of those changes and elaborate on some of the things discussed in the Zoom room back in March 2021, including their re-branding and yeast #7, which was of course founded at the brewery back in 1946.

Keith will tell you himself that he never keeps an eye on the time, so we have just let this episode flow. Having said that, there is never a dull moment and it is always such a joy to chat with Keith - so much so that we hope to be able to do so again in the near future and have him back for another podcast episode, or perhaps even in the Zoom room for TWTT (The Project).

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

Music by: Kazuyoshi Sato (Koikawa Shuzo)

Other links from this episode:

Masumi website: https://www.masumi.co.jp/en/

Sake Tours: https://saketours.com/

John Gauntner: https://sake-world.com/

Yeast No. 7: https://sake-world.com/about-sake/how-sake-is-made/the-yeast/

In this episode we catch up with Scottish-born, Japan-based, sake brewer: Andrew Russell.

It seemed only fitting that Andrew be the first guest on the TWTT Podcast as he was the guest for the very first session of the TWTT Project, back in April 2020, alongside Miho Imada, (Imada Shuzo - Hiroshima). 

Entering his 7th season as a sake brewer, and after working the past 3 years at Imada Shuzo, Andrew recently started his new venture at Kenbishi in Hyogo Prefecture. 

Andrew is the creator of the Origin Sake website and blog: https://www.originsake.com/ and the co-host, (alongside Jim Rion), of the podcast 'Sake Deep Dive': https://www.sakedeepdive.com/

More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/

Music by: Kazuyoshi Sato (Koikawa Shuzo)

Other links from this episode:

Kenbishi: https://www.kenbishi.co.jp/

Imada Shuzo: https://fukucho.jp/

Yamana Brewery (Okutamba): https://www.okutamba.co.jp/

Robert Yellin / Japanese Pottery: https://japanesepottery.com/