Episode 111. What do you get when extreme sake goes mainstream? Chances are, you're looking at a popular style known as Super Dry sake.  Referred to as "cho-karakuchi" in Japanese, these boozy, ultra-dry sakes pull a full 180 to the super sweet dessert sakes we've tasted before.  Prepare yourself for a sake that puts the alcohol aromas, flavors and finish front and center.  The bracing texture of this sake style really wakes you up and might be just the right fit if a dry martini is your favorite cocktail.  Super Dry sakes styles are popular with a fair amount of mainstream appeal but might they lack balance?  This week John and Timothy explore to see what puts the super in super dry sake. #SakeRevolutionSupport the show

Episode 111. What do you get when extreme sake goes mainstream? Chances are, you're looking at a popular style known as Super Dry sake.  Referred to as "cho-karakuchi" in Japanese, these boozy, ultra-dry sakes pull a full 180 to the super sweet dessert sakes we've tasted before.  Prepare yourself for a sake that puts the alcohol aromas, flavors and finish front and center.  The bracing texture of this sake style really wakes you up and might be just the right fit if a dry martini is your favorite cocktail.  Super Dry sakes styles are popular with a fair amount of mainstream appeal but might they lack balance?  This week John and Timothy explore to see what puts the super in super dry sake. #SakeRevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a>

Extreme Sake: Super Dry

Episode 110. It's not every day that a new sake book hits the market, so we knew we had to sit down and talk with authors Nancy Matsumoto and Michael Tremblay about their fantastic new tome "Exploring the World of Japanese Craft Sake: Rice, Water, Earth."  Nancy and Michael co-authored this book that focuses on the ingredients in sake and well as the microbes and people that magically transform those ingredients into the beverage we all love.  The stories that come out of their research trips across Japan to dozens of craft breweries illustrate the skill, nuance and fun that goes into crafting Japanese sake.  You'll come away with a new appreciation for the history of this ancient beverage and the book also helps beginners and experienced sake drinkers alike gain new perspective on appreciating whats new in the world of sake as well.  This sit down interview is part 2 of our discussion and sake tasting with Nancy and Michael - go back to episode 109 if you happened to miss part 1!  Be sure to pick up your copy of "Exploring the World of Japanese Craft Sake" wherever fine books are sold! #SakeRevolutionSupport the show

Episode 110. It's not every day that a new sake book hits the market, so we knew we had to sit down and talk with authors Nancy Matsumoto and Michael Tremblay about their fantastic new tome "Exploring the World of Japanese Craft Sake: Rice, Water, Earth."  Nancy and Michael co-authored this book that focuses on the ingredients in sake and well as the microbes and people that magically transform those ingredients into the beverage we all love.  The stories that come out of their research trips across Japan to dozens of craft breweries illustrate the skill, nuance and fun that goes into crafting Japanese sake.  You'll come away with a new appreciation for the history of this ancient beverage and the book also helps beginners and experienced sake drinkers alike gain new perspective on appreciating whats new in the world of sake as well.  This sit down interview is part 2 of our discussion and sake tasting with Nancy and Michael - go back to episode 109 if you happened to miss part 1!  Be sure to pick up your copy of "Exploring the World of Japanese Craft Sake" wherever fine books are sold! #SakeRevolution <a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a>

Sake Book Talk: "Exploring the World of Japanese Craft Sake" (Part 2)

Episode 109. It's not every day that a new sake book hits the market, so we knew we had to sit down and talk with authors Nancy Matsumoto and Michael Tremblay about their fantastic new tome "Exploring the World of Japanese Craft Sake: Rice, Water, Earth."  Nancy and Michael co-authored this book that focuses on the ingredients in sake and well as the microbes and people that magically transform those ingredients into the beverage we all love.  The stories that come out of their research trips across Japan to dozens of craft breweries illustrate the skill, nuance and fun that goes into crafting Japanese sake.  You'll come away with a new appreciation for the history of this ancient beverage and the book also helps beginners and experienced sake drinkers alike gain new perspective on appreciating whats new in the world of sake as well.  This sit down interview is part 1 of our discussion and sake tasting with Nancy and Michael - and join us next week for part 2!  Be sure to pick up your copy of "Exploring the World of Japanese Craft Sake" wherever fine books are sold! #SakeRevolutionSupport the show

Episode 109. It's not every day that a new sake book hits the market, so we knew we had to sit down and talk with authors Nancy Matsumoto and Michael Tremblay about their fantastic new tome "Exploring the World of Japanese Craft Sake: Rice, Water, Earth."  Nancy and Michael co-authored this book that focuses on the ingredients in sake and well as the microbes and people that magically transform those ingredients into the beverage we all love.  The stories that come out of their research trips across Japan to dozens of craft breweries illustrate the skill, nuance and fun that goes into crafting Japanese sake.  You'll come away with a new appreciation for the history of this ancient beverage and the book also helps beginners and experienced sake drinkers alike gain new perspective on appreciating whats new in the world of sake as well.  This sit down interview is part 1 of our discussion and sake tasting with Nancy and Michael - and join us next week for part 2!  Be sure to pick up your copy of "Exploring the World of Japanese Craft Sake" wherever fine books are sold! #SakeRevolution <a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a>

Sake Book Talk: "Exploring the World of Japanese Craft Sake" (Part 1)

Episode 108. What happens when you bend the rules of sake brewing? You can certainly end up with sake that some would call extreme.  Case in point- there is some traditional thinking around how to treat "nama" or unpasteurized sake.  The often repeated golden rule is to 'keep it chilled' and 'drink it young'!  What happens if you decide to long-term age this kind of sake?  Today we'll find out!  Aged Nama is a new frontier in the world of sake styles.  If funky, fun and umami-driven flavors speak to you, you may very well want to check out this unconventional style of sake for yourself.  Let's explore the newest trend in older sake: Aged Nama!  #SakeRevolutionSupport the show

Episode 108. What happens when you bend the rules of sake brewing? You can certainly end up with sake that some would call extreme.  Case in point- there is some traditional thinking around how to treat "nama" or unpasteurized sake.  The often repeated golden rule is to 'keep it chilled' and 'drink it young'!  What happens if you decide to long-term age this kind of sake?  Today we'll find out!  Aged Nama is a new frontier in the world of sake styles.  If funky, fun and umami-driven flavors speak to you, you may very well want to check out this unconventional style of sake for yourself.  Let's explore the newest trend in older sake: Aged Nama!  #SakeRevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a>

Extreme Sake: Aged Nama

Episode 107. While Sake Revolution is currently the only U.S. sake podcast, there are several other podcasters around the world working hard to spread the good word of sake.  We thought it would be fun to connect with our international colleagues for a little sake pod "crosstalk" to network and share the sake love.  We start with Alex, the intrepid voice behind London's "Sugidama Podcast". He brings sake interviews, history and education and to his interesting episodes. We also take some time to taste a sake together. It's a sake with a hard-to-pronounce name that is, however, oh so easy to drink: Kokuryu "Kuzuryu" Junmai.  Join us for our first crosstalk!   #sakerevolutionSupport the show

Episode 107. While Sake Revolution is currently the only U.S. sake podcast, there are several other podcasters around the world working hard to spread the good word of sake.  We thought it would be fun to connect with our international colleagues for a little sake pod "crosstalk" to network and share the sake love.  We start with Alex, the intrepid voice behind London's "Sugidama Podcast". He brings sake interviews, history and education and to his interesting episodes. We also take some time to taste a sake together. It's a sake with a hard-to-pronounce name that is, however, oh so easy to drink: Kokuryu "Kuzuryu" Junmai.  Join us for our first crosstalk!   #sakerevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a>

Sake Pod Crosstalk: Sugidama Podcast

Episode 106.  With his family's sake brewery on the verge of closing for good in 2003, Tadayoshi Onishi, at the age of 27, retooled the type of sake they were making by launching a new brand and a new flavor profile.  Their "Jikon" label soon gained recognition for its zippy and bright texture all while being approachable and easy drinking.  Since then, Jikon has been very much in demand with a limited supply causing some to label this a hard-to-find "cult" sake.  Luckily for us, there is some Jikon distribution in the States, so we couldn't resist looking into this brand for ourselves. Listen in and join us as we explore the world of Jikon sake!#SakeRevolutionSupport the show

Episode 106.  With his family's sake brewery on the verge of closing for good in 2003, Tadayoshi Onishi, at the age of 27, retooled the type of sake they were making by launching a new brand and a new flavor profile.  Their "Jikon" label soon gained recognition for its zippy and bright texture all while being approachable and easy drinking.  Since then, Jikon has been very much in demand with a limited supply causing some to label this a hard-to-find "cult" sake.  Luckily for us, there is some Jikon distribution in the States, so we couldn't resist looking into this brand for ourselves. Listen in and join us as we explore the world of Jikon sake! #SakeRevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a>

Branded: Jikon

Episode 105. This week we interview and get to know Wes Konishi the President of the Sake Brewer’s Association of North America. Wes gives us the lowdown on the SBANA and their mission to help with establishing North American sake breweries and advocating for legislative form for the U.S. sake industry. Most of us sake lovers remember a special “A-ha” moment where we discovered the joys of premium sake for the first time, but Wes comes prepared with no less than two “a-has” that cemented his love for sake. Listen in as we discuss the path forward for sake education and sake literacy in the States. You won’t want to miss it!Support the show

Episode 105. This week we interview and get to know Wes Konishi the President of the Sake Brewer’s Association of North America. Wes gives us the lowdown on the SBANA and their mission to help with establishing North American sake breweries and advocating for legislative form for the U.S. sake industry. Most of us sake lovers remember a special “A-ha” moment where we discovered the joys of premium sake for the first time, but Wes comes prepared with no less than two “a-has” that cemented his love for sake. Listen in as we discuss the path forward for sake education and sake literacy in the States. You won’t want to miss it!<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a>

Interview with Weston Konishi: President, Sake Brewers Association of North America

Episode 104. Week in and week out, our standard gear for tasting and evaluating sake is a simple wine glass. This works really well and almost everybody has one nearby. But in Japan, there are a wide variety of shapes, materials and sizes used to make cups for drinking sake. That got us wondering if we should take some other cups out for a test drive and compare them to our usual stemware. This week we are exploring the most common and widely used sake cup: the work-a-day ochoko.  Ochokos are small, standard sake cups most often made of ceramic, but also coming in metal, glass and even wooden varieties. These cups can be seen dotting izakaya tables across Japan and are an everyday staple for sake lovers around the world.  But how do ochoko stack up against our trusty wine glass?  Listen now to our second sake vessel smackdown! #sakerevolutionSupport the show

Episode 104. Week in and week out, our standard gear for tasting and evaluating sake is a simple wine glass. This works really well and almost everybody has one nearby. But in Japan, there are a wide variety of shapes, materials and sizes used to make cups for drinking sake. That got us wondering if we should take some other cups out for a test drive and compare them to our usual stemware. This week we are exploring the most common and widely used sake cup: the work-a-day ochoko.  Ochokos are small, standard sake cups most often made of ceramic, but also coming in metal, glass and even wooden varieties. These cups can be seen dotting izakaya tables across Japan and are an everyday staple for sake lovers around the world.  But how do ochoko stack up against our trusty wine glass?  Listen now to our second sake vessel smackdown! #sakerevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a>

Sake Vessel Series: Ochoko

Episode 103. If you look up "extreme sake" in the dictionary and you may well find a picture of this bottle in there.  We are upping the ante on our quest for extreme sakes this week by introducing a brew with a lot of character... and a lot of fans: Tamagawa Heirloom Yamahai Junmai Genshu from Kinoshita Shuzo out of Kyoto.  The brainchild of UK-born Master Sake Brewer Phillip Harper, this sake is extreme in its deft use of ambient yeast to create a uniquely wild fermentation starter.  Paired with very high alcohol levels and a high acidity to match, this sake pushes the envelope on multiple fronts.  You'd think a sake like this might be a bit of a bull in a china shop, but the Tamagawa brewers have created an elegant, deeply flavored and eminently drinkable extreme sake.  It's not to be missed! #SakeRevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 103. If you look up "extreme sake" in the dictionary and you may well find a picture of this bottle in there.  We are upping the ante on our quest for extreme sakes this week by introducing a brew with a lot of character... and a lot of fans: Tamagawa Heirloom Yamahai Junmai Genshu from Kinoshita Shuzo out of Kyoto.  The brainchild of UK-born Master Sake Brewer Phillip Harper, this sake is extreme in its deft use of ambient yeast to create a uniquely wild fermentation starter.  Paired with very high alcohol levels and a high acidity to match, this sake pushes the envelope on multiple fronts.  You'd think a sake like this might be a bit of a bull in a china shop, but the Tamagawa brewers have created an elegant, deeply flavored and eminently drinkable extreme sake.  It's not to be missed! #SakeRevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

Extreme Sake: Wild Yeast

Episode 102. Who needs a vacation?! If you’re having visions of swaying palm trees and ocean sunsets, this episode may be just what the doctor ordered! This week, we live vicariously through John’s recent trip to Hawaii and his visit to Islander Sake Brewery, makers of Hawaii’s only local sake. John wouldn’t leave us high and dry, so we also get to taste a fruity and zippy Kitashizuku Junmai Ginjo sake from Islander, hand carried by John from Hawaii for this episode. It’s a rare treat that gets us musing about terroir in sake and exploring a bit of the fascinating and century-old history of sake in Hawaii. Join us as we explore the true spirit of aloha together! #SakeRevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 102. Who needs a vacation?! If you’re having visions of swaying palm trees and ocean sunsets, this episode may be just what the doctor ordered! This week, we live vicariously through John’s recent trip to Hawaii and his visit to Islander Sake Brewery, makers of Hawaii’s only local sake. John wouldn’t leave us high and dry, so we also get to taste a fruity and zippy Kitashizuku Junmai Ginjo sake from Islander, hand carried by John from Hawaii for this episode. It’s a rare treat that gets us musing about terroir in sake and exploring a bit of the fascinating and century-old history of sake in Hawaii. Join us as we explore the true spirit of aloha together! #SakeRevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

Aloha Spirit: Islander Sake Brewery

America's First Sake Podcast.  Power to the Sake People!  Join your hosts sake otaku John Puma and sake samurai Timothy Sullivan as they explore the world of Japanese Sake.  This podcast will help you know where to get started with sake.  Every week, we'll teach you  something new about sake in a fun and easy to understand segment, we call the "Sake Education Corner".  It wouldn't be a sake podcast with out some sake tasting!  We'll profile and taste some of our favorite sakes.  Check out the show notes if you'd like to get the sakes for yourself and taste along with us.  We want to make sake accessible, fun and easy to understand.  We hope you'll join us! Kanpai

Episode 101. This week, we have an enlightening and fun interview. We’re joined by Marcus Consolini, a New York City native who became the first non-Japanese owner and CEO of a sake brewery in Japan. In 2017, Marcus was introduced to Osaka’s Daimon Shuzo and with his background in finance and banking, he began a partnership to help guide the 200 year old brewery into new markets and opportunities. With such a unique perspective on the sake industry, both inside Japan and abroad, we knew we’d have an interesting discussion with lots of insight. For our tasting, we get to explore Daimon’s flagship export to the U.S., the “Road to Osaka” Tokubetsu Junmai Nigori. So listen in this week as we learn all about Marcus’ fascinating journey into the world of sake! #SakeRevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 101. This week, we have an enlightening and fun interview. We’re joined by Marcus Consolini, a New York City native who became the first non-Japanese owner and CEO of a sake brewery in Japan. In 2017, Marcus was introduced to Osaka’s Daimon Shuzo and with his background in finance and banking, he began a partnership to help guide the 200 year old brewery into new markets and opportunities. With such a unique perspective on the sake industry, both inside Japan and abroad, we knew we’d have an interesting discussion with lots of insight. For our tasting, we get to explore Daimon’s flagship export to the U.S., the “Road to Osaka” Tokubetsu Junmai Nigori. So listen in this week as we learn all about Marcus’ fascinating journey into the world of sake! #SakeRevolution <a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

Interview with Daimon Brewery CEO Marcus Consolini

Episode 100.  This week, we reach a very special milestone - 100 episodes of Sake Revolution!  John and Timothy plan to celebrate with a quiet and heartfelt Kanpai together to reflect on the last two years, but - a few interruptions got in the way.  Our phones were suddenly blowing up with previous guests of Sake Revolution checking in.  You won't believe some of the breaking sake news and updates we received!  Did Timothy and John ever get their quiet Kanpai together?  Listen in to find out!  A special thank you to all our previous guests, Patrons and listeners who have all supported us over 100 fun and sake-filled episodes!  We couldn't have done it without you. Here's to the next 100 episodes! Kanpai!#sakerevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 100.  This week, we reach a very special milestone - 100 episodes of Sake Revolution!  John and Timothy plan to celebrate with a quiet and heartfelt Kanpai together to reflect on the last two years, but - a few interruptions got in the way.  Our phones were suddenly blowing up with previous guests of Sake Revolution checking in.  You won't believe some of the breaking sake news and updates we received!  Did Timothy and John ever get their quiet Kanpai together?  Listen in to find out!  A special thank you to all our previous guests, Patrons and listeners who have all supported us over 100 fun and sake-filled episodes!  We couldn't have done it without you. Here's to the next 100 episodes! Kanpai! #sakerevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

Two Guys, 100 Kanpais: Celebrating 100 Episodes

Episode 99. Ripening in May each year, Japanese plums have a brief window of being in season.  Brewers take advantage of this delicious fruit to make an ever popular style of sake known as "Ume-shu" a.k.a. plum sake.  We're not talking about sticky and cloyingly sweet chemical plum wine here but rather a lightly sweet, tart and low alcohol elixir that is made by soaking whole plums in premium sake.  These styles of premium umeshu have complexity and go down smooth as silk. John and Timothy dive feet first into the world of plum sake.  And beyond simply tasting, they also look at some easy cocktail recipes that use umeshu as a base.  There is a lot to explore and talk about, so do join us this week as we plumb the depths of all things Umeshu! #sakerevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 99. Ripening in May each year, Japanese plums have a brief window of being in season.  Brewers take advantage of this delicious fruit to make an ever popular style of sake known as "Ume-shu" a.k.a. plum sake.  We're not talking about sticky and cloyingly sweet chemical plum wine here but rather a lightly sweet, tart and low alcohol elixir that is made by soaking whole plums in premium sake.  These styles of premium umeshu have complexity and go down smooth as silk. John and Timothy dive feet first into the world of plum sake.  And beyond simply tasting, they also look at some easy cocktail recipes that use umeshu as a base.  There is a lot to explore and talk about, so do join us this week as we plumb the depths of all things Umeshu! #sakerevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

A Plum Job: Discovering Umeshu

Episode 98. What’s on the menu this week? Well, Menus! Sake Menus, that is. We’ve all been there – Sitting in a restaurant, our server asking what we’d like to drink, staring at a sake menu and wondering what the heck to order. Sake menus come in all shapes and sizes and range from the helpful to the downright perplexing. The goal of any sake menu should be to help a customer easily find a sake they will love. And what makes a good sake menu? There is no one answer, but John and Timothy look at some real life examples of U.S. sake menus to see what is out there. (visit SakeRevolution.com to view them!) Some were actually fun to read and educated us along the way. Others were confusing and, let’s say “graphic design challenged”. Listen in as we explore the world of Sake À La Carte! #sakerevolutionSupport the show

Episode 98. What’s on the menu this week? Well, Menus! Sake Menus, that is. We’ve all been there – Sitting in a restaurant, our server asking what we’d like to drink, staring at a sake menu and wondering what the heck to order. Sake menus come in all shapes and sizes and range from the helpful to the downright perplexing. The goal of any sake menu should be to help a customer easily find a sake they will love. And what makes a good sake menu? There is no one answer, but John and Timothy look at some real life examples of U.S. sake menus to see what is out there. (visit <a href="http://SakeRevolution.com" rel="nofollow" target="_blank">SakeRevolution.com</a> to view them!) Some were actually fun to read and educated us along the way. Others were confusing and, let’s say “graphic design challenged”. Listen in as we explore the world of Sake À La Carte! #sakerevolution <a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a>

Sake À La Carte: Exploring Sake Menus

Episode 97. Week in and week out, our standard gear for tasting and evaluating sake is a simple wine glass.  This works really well and almost everybody has one nearby.  But in Japan, there are a wide variety of shapes, materials and sizes used to make cups for drinking sake.  That got us wondering if we should take some other cups out for a test drive and compare them to our usual stemware.  Let's start by taking a look at one of the most traditional sake cups there is - the ceremonial Sakazuki.  This wide and shallow saucer-like cup is footed and often holds just a sip or two of sake.  They can be made of ceramic, metal, lacquered wood and even glass.  Most commonly seen at a Japanese shinto wedding ceremony, these cups scream tradition - but how do they stack up to our wine glass in terms enjoying taste and aroma?  Listen in to the first in a series of sake vessel smackdowns!   #sakerevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 97. Week in and week out, our standard gear for tasting and evaluating sake is a simple wine glass.  This works really well and almost everybody has one nearby.  But in Japan, there are a wide variety of shapes, materials and sizes used to make cups for drinking sake.  That got us wondering if we should take some other cups out for a test drive and compare them to our usual stemware.  Let's start by taking a look at one of the most traditional sake cups there is - the ceremonial Sakazuki.  This wide and shallow saucer-like cup is footed and often holds just a sip or two of sake.  They can be made of ceramic, metal, lacquered wood and even glass.  Most commonly seen at a Japanese shinto wedding ceremony, these cups scream tradition - but how do they stack up to our wine glass in terms enjoying taste and aroma?  Listen in to the first in a series of sake vessel smackdowns!   #sakerevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

Sake Vessel Series: Sakazuki

Episode 96. Listen at SakeRevolution.com.  What's the first thing that pops to mind when you hear the word "Miyagi"?  Well, Daniel-san, if you're our age, it might be Mr. Miyagi's "wax on, wax off".  But we are digging deeper to discover the real Miyagi - Miyagi Prefecture that is! And, by listener request, we'll be exploring some of the brands and sakes that are a part of this fascinating and resilient region. With only 25 breweries total, Miyagi suffered a major blow during the March 2011 Great East Japan Earthquake and tsunami.  Six of the 25 breweries were completely destroyed. With the support of sake lovers, government support and a lot of hard work, all of the effected breweries were rebuilt and are back in business.  There is so much to love about this interesting prefecture.  Our sake tasting takes us back to Katsuyama Brewery, which is well known for it's rich, fruity and luxurious styles of ultra-premium sake.  This delicious brew has us looking forward to our next trip to Miyagi. #sakerevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 96. Listen at <a href="http://SakeRevolution.com" rel="nofollow" target="_blank">SakeRevolution.com</a>.  What's the first thing that pops to mind when you hear the word "Miyagi"?  Well, Daniel-san, if you're our age, it might be Mr. Miyagi's "wax on, wax off".  But we are digging deeper to discover the real Miyagi - Miyagi Prefecture that is! And, by listener request, we'll be exploring some of the brands and sakes that are a part of this fascinating and resilient region. With only 25 breweries total, Miyagi suffered a major blow during the March 2011 Great East Japan Earthquake and tsunami.  Six of the 25 breweries were completely destroyed. With the support of sake lovers, government support and a lot of hard work, all of the effected breweries were rebuilt and are back in business.  There is so much to love about this interesting prefecture.  Our sake tasting takes us back to Katsuyama Brewery, which is well known for it's rich, fruity and luxurious styles of ultra-premium sake.  This delicious brew has us looking forward to our next trip to Miyagi. #sakerevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

Sake Spotlight: Miyagi

Episode 95. Listen at SakeRevolution.com.  Sitting down with another U.S. sake brewer, this week John and Timothy interview Steve Vuylsteke, CEO of SakeOne sake brewery in Oregon.  Steve has an extensive background in Oregon wine, not only having grown up in a winery and but also having lead several wineries as CEO over the years.  Fate brought Steve to SakeOne in 2009 and since then he's guided the company through the rapid growth of the craft sake movement in the U.S.  What's it like to transition from promoting Oregon Pinot Noir to Oregon Junmai Ginjo?  Steve shares with us a bit of his journey from grapes to rice.  To explore one of SakeOne's offerings, the guys taste a special sake together - Naginata Junmai Daiginjo, the Crown Jewel of SakeOne's portfolio. It features American grown Yamadanishiki and a limited production run of only 600 bottles per year.  Listen in and let's learn about one of the original craft sake breweries in the  States - SakeOne. #SakeRevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 95. Listen at <a href="http://SakeRevolution.com" rel="nofollow" target="_blank">SakeRevolution.com</a>.  Sitting down with another U.S. sake brewer, this week John and Timothy interview Steve Vuylsteke, CEO of SakeOne sake brewery in Oregon.  Steve has an extensive background in Oregon wine, not only having grown up in a winery and but also having lead several wineries as CEO over the years.  Fate brought Steve to SakeOne in 2009 and since then he's guided the company through the rapid growth of the craft sake movement in the U.S.  What's it like to transition from promoting Oregon Pinot Noir to Oregon Junmai Ginjo?  Steve shares with us a bit of his journey from grapes to rice.  To explore one of SakeOne's offerings, the guys taste a special sake together - Naginata Junmai Daiginjo, the Crown Jewel of SakeOne's portfolio. It features American grown Yamadanishiki and a limited production run of only 600 bottles per year.  Listen in and let's learn about one of the original craft sake breweries in the  States - SakeOne. #SakeRevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

U.S. Sake Brewer Series: SakeOne

Episode 94. Listen at SakeRevolution.com.  This week John and Tim try to keep the episode short and sweet... EXTREMELY sweet, that it! Yes, extreme sakes are back! Listen in as we descend the Sake Meter Value (SMV) scale to taste a sake rated at a stunningly low -86!  This super-duper sweet strawberry nigori from Homare Shuzo shatters our expectations on what extremely sweet sake is all about.  Made with pure strawberry purée, this funky brew gives us serious Jamba Juice smoothie vibes all while maintaining a background flavor of clean and smooth sake and does not take itself too seriously. While extremely sweet sake is not something you could drink all day, it certainly reigns supreme in the world of desserts and after-dinner drinking. Lets see if Sweet Dreams are made of this! #SakeRevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 94. Listen at <a href="http://SakeRevolution.com" rel="nofollow" target="_blank">SakeRevolution.com</a>.  This week John and Tim try to keep the episode short and sweet... EXTREMELY sweet, that it! Yes, extreme sakes are back! Listen in as we descend the Sake Meter Value (SMV) scale to taste a sake rated at a stunningly low -86!  This super-duper sweet strawberry nigori from Homare Shuzo shatters our expectations on what extremely sweet sake is all about.  Made with pure strawberry purée, this funky brew gives us serious Jamba Juice smoothie vibes all while maintaining a background flavor of clean and smooth sake and does not take itself too seriously. While extremely sweet sake is not something you could drink all day, it certainly reigns supreme in the world of desserts and after-dinner drinking. Lets see if Sweet Dreams are made of this! #SakeRevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

Extreme Sake: Super Sweet

Episode 93. It is a truth universally acknowledged that, when visiting a foreign country, learning a few words of the local language can go a long way to enhancing your experience. We certainly agree and this is doubly true when visiting a sake bar in Japan.  This week, Tim and John will introduce you to their "Survival Japanese" for navigating the all important conversations around ordering sake in Japanese.     Move beyond a simple Kanpai and learn to describe some sake flavors and temperatures in Japanese - all while being exceedingly polite!  Disclaimer for all the linguists out there: This is our rough and tumble survival Japanese, so we're putting exacting grammar and full sentences on the back burner for this episode. To follow along, download our free "Survival Japanese for Sake" cheat sheet PDF at SakeRevolution.com, Onegaishimasu!   #SakeRevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 93. It is a truth universally acknowledged that, when visiting a foreign country, learning a few words of the local language can go a long way to enhancing your experience. We certainly agree and this is doubly true when visiting a sake bar in Japan.  This week, Tim and John will introduce you to their "Survival Japanese" for navigating the all important conversations around ordering sake in Japanese.     Move beyond a simple Kanpai and learn to describe some sake flavors and temperatures in Japanese - all while being exceedingly polite!  Disclaimer for all the linguists out there: This is our rough and tumble survival Japanese, so we're putting exacting grammar and full sentences on the back burner for this episode. To follow along, download our free "Survival Japanese for Sake" cheat sheet PDF at <a href="http://SakeRevolution.com" rel="nofollow" target="_blank">SakeRevolution.com</a>, Onegaishimasu!   #SakeRevolution <a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

Survival Japanese for Sake

Episode 92. Listen at SakeRevolution.com. Are you ready to get EXTREME?  In a new series, Timothy and John explore the fringes of what sake can be, taking on the expressions of sake that really push the envelope.  To start things off, we look at a sake that has undergone only a bit of rice polishing - just a scant 10% milled away to leave us with a full 90% seimaibuai remaining.  Most premium sakes clock in at 70% or often much less of the rice grain remaining.  How will the minimal milling affect the flavor?  This extreme brew comes from Terada Honke Sake Brewery located in Chiba Prefecture.  They take a "low intervention" approach to brewing using ambient yeast, home grown koji mold, organic rice and the old school kimoto yeast starter.  Any natural wine enthusiast would feel right at home with this philosophy.  Listen in to see how this extreme sake fares with Timothy and John.  Be sure to stay tuned for more extreme sake coming soon! #SakeRevolutionSupport the show (https://www.patreon.com/sakerevolution)

Episode 92. Listen at <a href="http://SakeRevolution.com" rel="nofollow" target="_blank">SakeRevolution.com</a>. Are you ready to get EXTREME?  In a new series, Timothy and John explore the fringes of what sake can be, taking on the expressions of sake that really push the envelope.  To start things off, we look at a sake that has undergone only a bit of rice polishing - just a scant 10% milled away to leave us with a full 90% seimaibuai remaining.  Most premium sakes clock in at 70% or often much less of the rice grain remaining.  How will the minimal milling affect the flavor?  This extreme brew comes from Terada Honke Sake Brewery located in Chiba Prefecture.  They take a "low intervention" approach to brewing using ambient yeast, home grown koji mold, organic rice and the old school kimoto yeast starter.  Any natural wine enthusiast would feel right at home with this philosophy.  Listen in to see how this extreme sake fares with Timothy and John.  Be sure to stay tuned for more extreme sake coming soon! #SakeRevolution<a href="https://www.patreon.com/sakerevolution" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://www.patreon.com/sakerevolution" rel="nofollow" target="_blank">https://www.patreon.com/sakerevolution</a>)

Extreme Sake: Minimal Milling

Great informative and entertaining podcast about sake! I like the mix of education and talking about a particular sake. This podcast is best consumed while drinking sake!

Informative and entertaining!

Makes sake easy to understand!

Sake Revolution

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