Somehow, they’ve done it. Despite the long list of complex and seemingly impenetrable barriers, the folks at Tippsy have managed to make a large, diverse, and inspiring range of sake available to anyone just about anywhere in the U.S. Since founding Tippsy in 2018, Genki Ito has managed to expand Tippsy’s offerings to over 400 unique products and make them available to nearly every state across the country. What exactly is, “Tippsy”, you ask? In addition to being a reliable place to shop for sake online in the United States, Tippsy also offers a curated subscription service, opportunities to communicate and learn with a global community of sake fans and sake-curious, and a wealth of high-quality educational and informative materials about sake. The mission that Genki set out on was propelled forward when joined by current portfolio manager, Sachiko Miyagi. An experienced and highly decorated and certified sake educator, Sachiko has made herself the bridge between untapped sake knowledge and undiscovered sake lovers of the future. This week we’re lucky to be joined by both Genki and Sachiko to share with us the challenges and aspirations that have formed the past and will inform the future of Tippsy, and how they plan to get sake into the hands of the millions of people out there unknowingly waiting to begin their own sake journey. Any Tippsy subscribers out there? Share your experiences with us on Instagram, Twitter, and Facebook, and of course, don’t forget to share with the folks over at Tippsy, as well! Don’t hesitate to also reach out to us with other sake or shochu-related thoughts or questions at questions@sakeonair.com 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 &amp; Shochu Makers Association and is broadcast from the Japan Sake &amp; 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.

Somehow, they’ve done it. Despite the long list of complex and seemingly impenetrable barriers, the folks at <a href="https://www.tippsysake.com/" rel="nofollow" target="_blank">Tippsy</a> have managed to make a large, diverse, and inspiring range of sake available to anyone just about anywhere in the U.S. Since founding Tippsy in 2018, Genki Ito has managed to expand Tippsy’s offerings to <a href="https://www.tippsysake.com/collections/all" rel="nofollow" target="_blank">over 400 unique products</a> and make them available to nearly every state across the country. What exactly is, “<a href="https://www.instagram.com/tippsysake/" rel="nofollow" target="_blank">Tippsy</a>”, you ask? In addition to being a reliable place to shop for sake online in the United States, Tippsy also offers a <a href="https://www.tippsysake.com/pages/tippsy-sake-club" rel="nofollow" target="_blank">curated subscription service</a>, opportunities to <a href="https://www.facebook.com/groups/338797500001220" rel="nofollow" target="_blank">communicate and learn with a global community of sake fans and sake-curious</a>, and a wealth of <a href="https://www.tippsysake.com/blogs/post" rel="nofollow" target="_blank">high-quality educational and informative materials</a> about sake. The mission that Genki set out on was propelled forward when joined by current portfolio manager, <a href="https://www.instagram.com/sasaboston/" rel="nofollow" target="_blank">Sachiko Miyagi</a>. An experienced and highly decorated and certified sake educator, Sachiko has made herself the bridge between untapped sake knowledge and undiscovered sake lovers of the future. This week we’re lucky to be joined by both Genki and Sachiko to share with us the challenges and aspirations that have formed the past and will inform the future of Tippsy, and how they plan to get sake into the hands of the millions of people out there unknowingly waiting to begin their own sake journey. Any Tippsy subscribers out there? Share your experiences with us on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>, and of course, don’t forget to <a href="https://www.instagram.com/tippsysake/" rel="nofollow" target="_blank">share with the folks over at Tippsy</a>, as well! Don’t hesitate to also reach out to us with other sake or shochu-related thoughts or questions at <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a> 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

Tippsy Sake with Genki Ito & Sachiko Miyagi￼

Jim Rion

Aruten, arukoru tenka, or the ingredient largely responsible for the need to create a category of junmai sake in the first place, is sake that has been made with an addition of brewer’s alcohol. Four years and 4 months ago John, little Chris, big Chris, and Justin discussed the differences between junmai and aruten sake in episode 11 of Sake on Air. How time flies. But today Justin is diving back into aruten with sake specialist, and fellow podcaster, Jim Rion. Jim is the author of Discovering Yamaguchi Sake: A Taster’s Guide to Breweries, Culture, and Terrain, published earlier this year from Stone Bridge Press. Jim’s word for this week is aruten. Reasons for adding brewer’s alcohol are many and you’d miss out on a lot of exceptional sake to assume, “junmai, good; aruten, bad.” Aruten sake types include daiginjo and ginjo (sans “junmai” of course), as well as honjozo and futsu-shu. Some brewers choose to specialize in aruten to give themselves more control over the final flavor of their sake, others are maintaining a long tradition that has its roots in preservation techniques for sake. Are you more of an Aruten or Junmai person, or does it really even matter? Share more with us here at @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com. 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 &amp; Shochu Makers Association and is recorded and broadcast from the Japan Sake &amp; 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.

Aruten, arukoru tenka, or the ingredient largely responsible for the need to create a category of junmai sake in the first place, is sake that has been made with an addition of brewer’s alcohol. Four years and 4 months ago <a href="http://sake-world.com/" rel="nofollow" target="_blank">John</a>, <a href="https://www.instagram.com/christopherpellegrini/" rel="nofollow" target="_blank">little Chris</a>, <a href="https://www.instagram.com/sakenotabibito/" rel="nofollow" target="_blank">big Chris</a>, and <a href="https://www.instagram.com/cru_jones_33/" rel="nofollow" target="_blank">Justin</a> discussed the differences between junmai and aruten sake in <a href="https://sakeonair.com/2019/03/08/ep-11-junmai-aruten/" rel="nofollow" target="_blank">episode 11 of Sake on Air</a>. How time flies. But today Justin is diving back into aruten with sake specialist, and <a href="https://www.sakedeepdive.com/podcast" rel="nofollow" target="_blank">fellow podcaster</a>, <a href="https://jimrion.com/welcome-2/discovering-yamaguchi-sake/" rel="nofollow" target="_blank">Jim Rion</a>. Jim is the author of <a href="https://www.amazon.com/Discovering-Yamaguchi-Sake-Tasters-Breweries/dp/161172080X" rel="nofollow" target="_blank">Discovering Yamaguchi Sake: A Taster’s Guide to Breweries, Culture, and Terrain</a>, published earlier this year from <a href="https://www.stonebridge.com/catalog-2020/Discovering-Yamaguchi-Sake" rel="nofollow" target="_blank">Stone Bridge Press</a>. Jim’s word for this week is aruten. Reasons for adding brewer’s alcohol are many and you’d miss out on a lot of exceptional sake to assume, “junmai, good; aruten, bad.” Aruten sake types include daiginjo and ginjo (sans “junmai” of course), as well as honjozo and futsu-shu. Some brewers choose to specialize in aruten to give themselves more control over the final flavor of their sake, others are maintaining a long tradition that has its roots in preservation techniques for sake. Are you more of an Aruten or Junmai person, or does it really even matter? Share more with us here at @sakeonair on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="mailto:Twitter">Twitter</a>, and <a href="mailto:Facebook">Facebook</a>, or send us a message with your thoughts and experiences to <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is recorded and broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

ARUTEN: On Your Own Terms with Jim Rion￼

“Moyashi” is a bit tricky: it’s simply translated as “bean sprout” in Japanese, but in the world of sake it refers to the sprouting koji starter knows as tane-koji, in Japanese. In this week’s episode we get insight as to how this important terminology also ties into an even more specialized term “soyashi” and how the fermentation process is connected to the sprouting of various bacteria and molds. Moyashi was the Sake Concierge, Takashi “Umio” Eguchi’s second word choice in our On Your Own Terms series. He always offers an insightful perspective as part of his explanations about sake and the related enjoyment and culture. Our conversation today is a walk through the historical methods of sake brewing, and how past techniques have been passed down to the terms and practices that still thrive today. Was moyashi new to you? Share more with us here at @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com. 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 &amp; Shochu Makers Association and is recorded and broadcast from the Japan Sake &amp; 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.

“Moyashi” is a bit tricky: it’s simply translated as “bean sprout” in Japanese, but in the world of sake it refers to the sprouting koji starter knows as tane-koji, in Japanese. In this week’s episode we get insight as to how this important terminology also ties into an even more specialized term “soyashi” and how the fermentation process is connected to the sprouting of various bacteria and molds. Moyashi was the <a href="https://sakeonair.com/2022/11/19/sake-travel-episode-5-kyoto-with-the-sake-concierge/" rel="nofollow" target="_blank">Sake Concierge</a>, <a href="https://www.amazon.com/Japanese-Sake-Bible-Everything-Tasting/dp/4805315059" rel="nofollow" target="_blank">Takashi “Umio” Eguchi</a>’s second word choice in our On Your Own Terms series. He always offers an insightful perspective as part of his explanations about sake and the related enjoyment and culture. Our conversation today is a walk through the historical methods of sake brewing, and how past techniques have been passed down to the terms and practices that still thrive today. Was moyashi new to you? Share more with us here at @sakeonair on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="mailto:Twitter">Twitter</a>, and <a href="mailto:Facebook">Facebook</a>, or send us a message with your thoughts and experiences to <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is recorded and broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

MOYASHI: On Your Own Terms with the Sake Concierge￼

Sebastien Lemoine

The amount of “genshu” sake circulating the market these days is ever-increasing. So first and foremost, what in the world is genshu? This week your regular host Sebastien Lemoine brings the genshu topic to the table on his own terms together with Justin Potts. Beyond defining the term (hint: it’s actually pretty simple!) they also get into how the term can be both misinterpreted and reinterpreted at the discretion of the maker’s processes, making sake titled with the word genshu not only more prevalent, but also raises the question: does it even matter? Are you a genshu fan? If so, tell us why at @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com. We’ll be back with more Sake On Air – On Your Own Terms, very soon.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake &amp; Shochu Makers Association and is recorded and broadcast from the Japan Sake &amp; 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.

The amount of “genshu” sake circulating the market these days is ever-increasing. So first and foremost, what in the world is genshu? This week your regular host <a href="https://sakeonair.com/hosts/sebastien-lemoine/" rel="nofollow" target="_blank">Sebastien Lemoine</a> brings the genshu topic to the table on his own terms together with <a href="https://sakeonair.com/hosts/justin-potts/" rel="nofollow" target="_blank">Justin Potts</a>. Beyond defining the term (hint: it’s actually pretty simple!) they also get into how the term can be both misinterpreted and reinterpreted at the discretion of the maker’s processes, making sake titled with the word genshu not only more prevalent, but also raises the question: does it even matter? Are you a genshu fan? If so, tell us why at @sakeonair on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="mailto:Twitter">Twitter</a>, and <a href="mailto:Facebook">Facebook</a>, or send us a message with your thoughts and experiences to <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. We’ll be back with more Sake On Air – On Your Own Terms, very soon. Until then, kampai! Sake On Air is made possible with the generous support of the <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is recorded and broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

GENSHU: On Your Own Terms with Sebastien Lemoine

Tomomi Duquette

This week we’re lucky to be joined once again by Niigata Sake Lovers founder, sake educator, guide, and evangelist extraordinaire, Tomomi Duquette. Tomomi’s sake vocabulary that she’s brought to the bar this week on her own terms is particularly interesting in that it flies directly in the face of what her sake homefield is best known for. In Niigata – generally considered the karakuchi motherland – genuinely amakuchi sake is relatively few and far between (although that’s gradually changing, as well). In general, karakuchi is more prevalent vocabulary – both in sake conversation and on the label – than amakuchi. That being said, for every karakuchi sake, there’s certainly a delicious bottle of amakuchi out there as well, isn’t there? So, why doesn’t it seem to get as much attention? Is karakuchi as universally loved as it seems, or is amakuchi equally synonymous with beloved sake? In order to discuss amakuchi, we kind of have to address karakuchi, as well, so this week you sort of get a two-for-one here at On Your Own Terms. Lucky you! Do you lean more karakuchi or amakuchi? What’s your personal barometer for each? Let us know @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com, and we’ll discuss. We’ll be back with more Sake On Air – On Your Own Terms, very soon.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake &amp; Shochu Makers Association and is recorded and broadcast from the Japan Sake &amp; 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’re lucky to be <a href="https://sakeonair.com/2022/10/19/sake-travel-episode-4-niigata-city/" rel="nofollow" target="_blank">joined once again</a> by <a href="https://www.niigatasakelovers.com/" rel="nofollow" target="_blank">Niigata Sake Lovers</a> founder, sake educator, guide, and evangelist extraordinaire, <a href="https://www.instagram.com/tomomi.sake/" rel="nofollow" target="_blank">Tomomi Duquette</a>. Tomomi’s sake vocabulary that she’s brought to the bar this week on her own terms is particularly interesting in that it flies directly in the face of what her sake homefield is best known for. In Niigata – <a href="https://www.saketoday.com/niigata-jizake-ground-zero/" rel="nofollow" target="_blank">generally considered the karakuchi motherland</a> – genuinely amakuchi sake is relatively few and far between (although that’s gradually changing, as well). In general, karakuchi is more prevalent vocabulary – both in sake conversation and on the label – than amakuchi. That being said, for every karakuchi sake, there’s certainly a delicious bottle of amakuchi out there as well, isn’t there? So, why doesn’t it seem to get as much attention? Is karakuchi as universally loved as it seems, or is amakuchi equally synonymous with beloved sake? In order to discuss amakuchi, we kind of have to address karakuchi, as well, so this week you sort of get a two-for-one here at On Your Own Terms. Lucky you! Do you lean more karakuchi or amakuchi? What’s your personal barometer for each? Let us know @sakeonair on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="mailto:Twitter">Twitter</a>, and <a href="mailto:Facebook">Facebook</a>, or send us a message with your thoughts and experiences to <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>, and we’ll discuss. We’ll be back with more Sake On Air – On Your Own Terms, very soon. Until then, kampai! Sake On Air is made possible with the generous support of the <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is recorded and broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

AMAKUCHI: On Your Own Terms with Tomomi Duquette

Keith Norum

Not only can a single batch of sake be broken down into unique seasonal releases, it can even be divided up into a range of unique products immediately following the pressing of a single batch. One possible way to do so would be to set aside (and then promptly bottle and distribute) what’s known as “arabashiri”, often translated as “first run”. This week we’re thrilled to be joined once again by previous guest of Masumi fame, Keith Norum. What exactly is “arabashiri”, and is it something you should be on the lookout for? Keith is the perfect guest to speak on the topic because not only does Masumi do a spectacular annual Arabashiri release, their specific product actually differs a bit from the conventional definition of the word, leading to some great Masumi stories as well as a great compare-and-contrast conversation that will hopefully shed more light on this often underappreciated bottling and help our listeners better understand the term as a result. Anyone keen to follow Keith on a detailed brewery tour of Masumi can do so here, as well as keep up-to-date with Masumi straight from the source in Nagano right here. If you have some of your own arabashiri experiences, be sure to share with use here at @sakeonair on Instagram, Twitter, and Facebook, or send us a message to questions@sakeonair.com. We’ll be back with more Sake On Air – On Your Own Terms, very soon.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake &amp; Shochu Makers Association and is recorded and broadcast from the Japan Sake &amp; 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.

Not only can a single batch of sake be broken down into unique seasonal releases, it can even be divided up into a range of unique products immediately following the pressing of a single batch. One possible way to do so would be to set aside (and then promptly bottle and distribute) what’s known as “arabashiri”, often translated as “first run”. This week we’re thrilled to be joined once again by <a href="https://sakeonair.com/2019/03/22/ep-12-masumi-sake-with-keith-norum/" rel="nofollow" target="_blank">previous guest</a> of <a href="https://www.masumi.co.jp/en/" rel="nofollow" target="_blank">Masumi</a> fame, Keith Norum. What exactly is “arabashiri”, and is it something you should be on the lookout for? Keith is the perfect guest to speak on the topic because not only does Masumi do a spectacular annual <a href="https://www.masumi.co.jp/en/products/arabashiri/" rel="nofollow" target="_blank">Arabashiri</a> release, their specific product actually differs a bit from the conventional definition of the word, leading to some great Masumi stories as well as a great compare-and-contrast conversation that will hopefully shed more light on this often underappreciated bottling and help our listeners better understand the term as a result. Anyone keen to <a href="https://www.youtube.com/watch?v=x3sXod_Loow" rel="nofollow" target="_blank">follow Keith on a detailed brewery tour of Masumi can do so here</a>, as well as keep up-to-date with <a href="https://www.instagram.com/masumi_sake/" rel="nofollow" target="_blank">Masumi straight from the source in Nagano right here</a>. If you have some of your own arabashiri experiences, be sure to share with use here at @sakeonair on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="mailto:Twitter">Twitter</a>, and <a href="mailto:Facebook">Facebook</a>, or send us a message to <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. We’ll be back with more Sake On Air – On Your Own Terms, very soon. Until then, kampai! Sake On Air is made possible with the generous support of the <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is recorded and broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

ARABASHIRI: On Your Own Terms with Keith Norum

Chris Hughes

Is it “kura”, or is it “gura?” It’s both! On week’s episode of On Your Own Terms, regular host Justin Potts sits down with Chris Hughes to examine a rather pervasive term in and around the world of sake: kura, the Japanese word that encompasses storehouse, brewery, factory, and nowadays, a whole lot more. Sake breweries are often called sakagura in Japanese, with their modern facilities are often built around an older kura that can be 100s of years old. (Note: the “gura” spelling represents the inflection that occurs when attached to a preceding word, hence, “saka-gura”, as opposed to, “saka-kura”.) The Japan Sake &amp; Shochu Makers Association (JSS) has an excellent resource that lists all of the sake breweries throughout Japan that offer kura tours. There are also many companies that offer brewery tours as part of their personalized services, including our very own Sebastien Lemoine’s Passerelle. Have you visited a sakagura before? Do you have plans to go? If so, share your experiences or let us know at @sakeonair on Instagram, Twitter, and Facebook, or send us a message to questions@sakeonair.com. 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 &amp; Shochu Makers Association and is recorded and broadcast from the Japan Sake &amp; 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.

Is it “kura”, or is it “gura?” It’s both! On week’s episode of On Your Own Terms, regular host Justin Potts sits down with Chris Hughes to examine a rather pervasive term in and around the world of sake: kura, the Japanese word that encompasses storehouse, brewery, factory, and nowadays, a whole lot more. Sake breweries are often called sakagura in Japanese, with their modern facilities are often built around an older kura that can be 100s of years old. (Note: the “gura” spelling represents the inflection that occurs when attached to a preceding word, hence, “saka-gura”, as opposed to, “saka-kura”.) The Japan Sake &amp; Shochu Makers Association (JSS) has an excellent resource that lists all of the sake breweries throughout Japan that offer <a href="https://japansake.or.jp/sakagura/en/" rel="nofollow" target="_blank">kura tours</a>. There are also many companies that offer brewery tours as part of their personalized services, including our very own <a href="https://passerelle-s.com/" rel="nofollow" target="_blank">Sebastien Lemoine’s Passerelle</a>. Have you visited a sakagura before? Do you have plans to go? If so, share your experiences or let us know at @sakeonair on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="mailto:Twitter">Twitter</a>, and <a href="mailto:Facebook">Facebook</a>, or send us a message to <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is recorded and broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

KURA: On Your Own Terms with Chris Hughes

Andrew Centofante

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 questions@sakeonair.com. 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 &amp; Shochu Makers Association and is recorded and broadcast from the Japan Sake &amp; 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.

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 <a href="https://www.pourmeone.com/" rel="nofollow" target="_blank">North American Sake Brewery</a> and co-founder of the <a href="https://sakeassociation.org/" rel="nofollow" target="_blank">Sake Brewers Association of North America</a>, <a href="https://www.instagram.com/acentofante/" rel="nofollow" target="_blank">Andrew Centofante</a>. 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 <a href="https://en.sake-times.com/brewery-stories/brewery_stories_north-american-sake-brewery" rel="nofollow" target="_blank">Andrew to discuss</a>. Is muroka a term you pay attention to or place value in? Let us know at @sakeonair on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>, or send us a message to <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is recorded and broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

MUROKA: On Your Own Terms with Andrew Centofante

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 &amp; Shochu Makers Association and is recorded and broadcast from the Japan Sake &amp; 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 <a href="https://sakeonair.com/2022/11/19/sake-travel-episode-5-kyoto-with-the-sake-concierge/" rel="nofollow" target="_blank">Sake Concierge</a>, <a href="https://www.amazon.com/Japanese-Sake-Bible-Everything-Tasting/dp/4805315059" rel="nofollow" target="_blank">Takashi “Umio” Eguchi</a>, 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? <a href="https://www.youtube.com/c/sakeconcierge" rel="nofollow" target="_blank">Umio elucidates on all of these things</a>, 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is recorded and broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

RICEY: On Your Own Terms with the Sake Concierge

Arline Lyons

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 questions@sakeonair.com. 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 &amp; Shochu Makers Association and is recorded and broadcast from the Japan Sake &amp; 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. (<a href="https://sakeonair.com/2022/12/02/seasonal-sake-with-namazake-paul/" rel="nofollow" target="_blank">Nama has been a recent hot topic here on the show</a>, 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 <a href="https://www.instagram.com/tastetranslation/?hl=ja" rel="nofollow" target="_blank">Arline Lyons</a> of <a href="https://discover-sake.com/" rel="nofollow" target="_blank">Discover Sake</a> and <a href="https://taste-translation.com/" rel="nofollow" target="_blank">Taste Translation</a>. 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 <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>, or send us a message to <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is recorded and broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

KANRI: On Your Own Terms with Arline Lyons

A bi-weekly podcast exploring the stories of sake. Brought to you by experts on the front lines of the industry in Japan.

Jorge Navarette

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 questions@sakeonair.com. 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 &amp; Shochu Makers Association and is recorded and broadcast from the Japan Sake &amp; 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: <a href="https://sakeonair.com/2019/08/23/ep-23-koji-basics/" rel="nofollow" target="_blank">Koji Basics</a>, <a href="https://sakeonair.com/2020/04/15/hot-sake-kanzake-101/" rel="nofollow" target="_blank">Kanzake</a>, 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 <a href="https://matsuishuzo.com/?mode=f8" rel="nofollow" target="_blank">Matsui Shuzo</a> – makers of Kagura – located in the heart of Kyoto. (Jorge previously joined us back on <a href="https://sakeonair.com/2020/10/30/kurabito-life/" rel="nofollow" target="_blank">Episode 49: Kurabito Life</a>). 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 <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>, or send us a message anytime at <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is recorded and broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

NAMA: On Your Own Terms with Jorge Navarette

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 questions@sakeonair.com 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 &amp; Shochu Makers Association and is broadcast from the Japan Sake &amp; 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, <a href="https://www.amazon.com/Discovering-Yamaguchi-Sake-Tasters-Breweries/dp/161172080X" rel="nofollow" target="_blank">Discovering Yamaguchi Sake: A Taster’s Guide to Breweries, Culture, and Terrain</a>, the recently released publication from <a href="https://www.stonebridge.com/catalog-2020/Discovering-Yamaguchi-Sake" rel="nofollow" target="_blank">Stone Bridge Press</a> written by long-time Yamaguchi-resident, sake specialist, and <a href="https://www.sakedeepdive.com/podcast" rel="nofollow" target="_blank">fellow podcaster</a>, <a href="https://jimrion.com/welcome-2/discovering-yamaguchi-sake/" rel="nofollow" target="_blank">Jim Rion</a>. 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 <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a> 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

Discovering Yamaguchi Sake with Jim Rion

Adachi Noujo

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 questions@sakeonair.com 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 &amp; Shochu Makers Association and is broadcast from the Japan Sake &amp; 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 <a href="https://craftsakebreweries.com/" rel="nofollow" target="_blank">craft sake</a> 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 <a href="https://www.instagram.com/adachi_noujo_official/" rel="nofollow" target="_blank">Adachi Noujo</a>, a <a href="https://adachi-noujo.com/" rel="nofollow" target="_blank">new craft sake brewery scheduled to open in earnest in Osaka</a> 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 <a href="https://www.instagram.com/bar_ushio/" rel="nofollow" target="_blank">popular sake bar in Kobe</a> 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 <a href="https://mutsu8000.com/en/" rel="nofollow" target="_blank">Hachinohe Sake Brewery</a> (makers of Mutsu Hassen, not to mention the <a href="https://nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/hachinohe-brewery-the-winningest-sake-brewery-of-2021" rel="nofollow" target="_blank">most awarded sake brewery of 2021</a>) and two years at <a href="https://kotsuzumi.co.jp/en/" rel="nofollow" target="_blank">Nishiyama Shuzojo </a>in Hyogo both brewing and farming, he’s been laying the groundwork for his vision through his first original label, <a href="https://www.makuake.com/project/craftsake_koyoi/" rel="nofollow" target="_blank">Koyoi</a>, 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 <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a> 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

Starting a Brewery with Adachi Noujo

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 questions@sakeonair.com. 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 &amp; Shochu Makers Association and is broadcast from the Japan Sake &amp; 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 <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, or <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>, or you can always email us directly at <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

Thank You

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 questions@sakeonair.com 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 &amp; Shochu Makers Association and is broadcast from the Japan Sake &amp; 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 <a href="https://sakeonair.com/2023/02/28/global-transformation-of-sake-sake-future-summit-2022/" rel="nofollow" target="_blank">the first session</a> from <a href="https://www.sakefuturesummit.com/" rel="nofollow" target="_blank">Sake Future Summit</a> 2022 in a nice, easy-to-digest podcast package. (Videos from across the <a href="https://www.youtube.com/watch?v=7oHwyN4ktdg" rel="nofollow" target="_blank">two</a> <a href="https://www.youtube.com/watch?v=-1h0bd4OEvg" rel="nofollow" target="_blank">weekends</a> 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, <a href="https://www.youtube.com/watch?v=iZfpOWVRUkU&amp;t=1s" rel="nofollow" target="_blank">Bringing Sake to the American Mainstream</a>. This particular roundtable was hosted by <a href="https://www.linkedin.com/in/weston-konishi-3a59916/" rel="nofollow" target="_blank">Weston Konishi</a>, president of the <a href="https://sakeassociation.org/" rel="nofollow" target="_blank">Sake Brewers Association of North America</a>. Joining him was <a href="https://www.instagram.com/sunflowersake/" rel="nofollow" target="_blank">Nina Murphy</a>, owner of <a href="https://sunflowersake.com/" rel="nofollow" target="_blank">Sunflower Sake</a> in Portland, Oregon, <a href="https://www.instagram.com/priverasierra/" rel="nofollow" target="_blank">Pablo Rivera</a>, founder of <a href="https://wesake.co/" rel="nofollow" target="_blank">WESAKE</a>, and <a href="https://www.hotsr.com/news/2023/jan/22/watch-origami-sake-a-look-inside-arkansas-first/" rel="nofollow" target="_blank">Matt Bell</a>, CEO of <a href="https://origamisake.co/" rel="nofollow" target="_blank">Origami Sake</a> 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 <a href="https://www.youtube.com/@JapanSakeOfficial" rel="nofollow" target="_blank">official JSS YouTube channel</a> for all of these sessions and more. If you’re looking for more Sake On Air,  @sakeonair will connect you straight to us on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>. You’re always welcome to reach out to us at <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a> 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

Bringing Sake into the American Mainstream (Sake Future Summit 2022)

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 &amp; Food Pairing” with Marie Chiba (EUREKA!) and Hitoshi Utsunomiya (JSS),  “Challenging Tradition &amp; Innovation”” with Choubei Yamamoto (Kaze no Mori) and Norimasa Yamamoto (KID), “Shochu as a Global Beverage” with Julia Momose (Bar Kumiko), Shuzo Nagumo (Spirits &amp; 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 questions@sakeonair.com 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 &amp; Shochu Makers Association and is broadcast from the Japan Sake &amp; 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 <a href="https://www.youtube.com/watch?v=7oHwyN4ktdg" rel="nofollow" target="_blank">two</a> <a href="https://www.youtube.com/watch?v=-1h0bd4OEvg" rel="nofollow" target="_blank">weekends</a>, the <a href="https://japansake.or.jp/sake/en/" rel="nofollow" target="_blank">Japan Sake and Shochu Makers Association</a> hosted the second iteration of the <a href="https://www.sakefuturesummit.com/" rel="nofollow" target="_blank">Sake Future Summit</a>. (<a href="https://www.youtube.com/playlist?list=PLgYvEsqsi844HTM5YkLmvb3PMJGchEydg" rel="nofollow" target="_blank">The first was held back in 2020</a>). 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 &amp; Food Pairing” with <a href="https://www.instagram.com/marimarimo125/" rel="nofollow" target="_blank">Marie Chiba</a> (EUREKA!) and <a href="https://www.amazon.co.jp/%E6%9C%80%E5%85%88%E7%AB%AF%E3%81%AE%E6%97%A5%E6%9C%AC%E9%85%92%E3%83%9A%E3%82%A2%E3%83%AA%E3%83%B3%E3%82%B0-%E5%8D%83%E8%91%89-%E9%BA%BB%E9%87%8C%E7%B5%B5/dp/4751113631" rel="nofollow" target="_blank">Hitoshi Utsunomiya</a> (JSS),  “Challenging Tradition &amp; Innovation”” with <a href="https://www.instagram.com/kazenomori1719/" rel="nofollow" target="_blank">Choubei Yamamoto</a> (Kaze no Mori) and Norimasa Yamamoto (<a href="https://www.instagram.com/heiwashuzou/" rel="nofollow" target="_blank">KID</a>), “Shochu as a Global Beverage” with <a href="https://www.instagram.com/momose_julia/" rel="nofollow" target="_blank">Julia Momose</a> (Bar Kumiko), <a href="https://www.instagram.com/shuzonagumo/" rel="nofollow" target="_blank">Shuzo Nagumo</a> (Spirits &amp; Sharing), and <a href="https://linktr.ee/mariccco" rel="nofollow" target="_blank">Marico Kojima</a> (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 <a href="https://www.instagram.com/msamuels1212/" rel="nofollow" target="_blank">Monica Samuels</a> (Vine Connections/Kome Collective), <a href="https://www.instagram.com/lorenzoferraboschi/" rel="nofollow" target="_blank">Lorenzo Ferraboschi</a> (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 <a href="https://www.youtube.com/@JapanSakeOfficial" rel="nofollow" target="_blank">official JSS YouTube channel</a> for all of these sessions, and more. At the same time, if you’re looking for updates @sakeonair, you can follow us on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>. Don’t hesitate to also share any other sake or shochu-related thoughts with the hosts at <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a> 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

Global Transformation of Sake (Sake Future Summit 2022)

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 questions@sakeonair.com. 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 &amp; Shochu Makers Association and is broadcast from the Japan Sake &amp; 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 <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>, or send us something directly to <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

Okawari: Parenting with Sake

Elliot Faber

Summarizing the work of Elliot Faber is a challenge. Often simply introduced as “Sake Samurai”, a title bestowed in 2016, which added him to the ranks of the select and deserving few to carry the title, ever since he catapulted onto the global sake scene as beverage director spearheading an inspiring sake program at Hong Kong’s now renowned Yardbird in 2011, Elliot has gone on to position and re-position himself in every crack and crevice of the sake industry where he found room for meaningful contribution. In doing so, the Canada born-and-raised workhorse has strategically and masterfully woven an ecosystem for the proliferation and education of exceptional sake throughout one of the world’s most competitive and dynamic sake markets – Hong Kong. On this week’s episode, Elliot sits down with regular host Justin Potts to talk about the evolution of Hong Kong’s now sake experience mainstay – Sake Central (where he is now interim CEO) – as well as how his other ventures such as Sunday’s Spirits and Kura Collective have proven integral to bringing exceptional Japanese sake, whiskey, shochu (and awamori!) product and relationships to life in Hong Kong and beyond. We touch upon the rapid succession of new projects and evolving initiatives that he helped bring to life amidst the island’s complex relationship living with COVID-19, and how unexpected opportunities led to knew projects in Singapore and a soon-to-be-opened sake dining establishment in Germany. Last but not least, in 2022 Elliot was finally able to track down and acquire the rights to his 2015 book that first demonstrated to many of the sake-loving public outside of Hong Kong the passion and dedication that had been inspiring his work for years. Sake: The History, Stories and Craft of Japan’s Artisanal Breweries is (finally!) available once again through the serendipitous birth of the currently one-off Tanso Publishing house. Elliot tells us about the challenges with bringing this passion product back to life, as well as plans to further expand the work with extensive travel plans scheduled this summer in Japan. A difficult man to keep in one place, right now Elliot is doing a “Sake a Day” challenge over on his Instagram, which is a great way to interact with the ever-busy Sake Samurai. As for us here @sakeonair you we’re easy to keep up with on Instagram, Twitter, and Facebook. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com. 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 &amp; Shochu Makers Association and is broadcast from the Japan Sake &amp; 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.

Summarizing the work of <a href="https://www.esquiresg.com/elliot-faber-sake-samurai-interview/" rel="nofollow" target="_blank">Elliot Faber</a> is a challenge. Often simply introduced as “Sake Samurai”, a title bestowed in 2016, which added him to the ranks of the select and deserving few to carry the title, ever since he catapulted onto the global sake scene as beverage director spearheading an inspiring sake program at Hong Kong’s now renowned Yardbird in 2011, Elliot has gone on to position and re-position himself in every crack and crevice of the sake industry where he found room for meaningful contribution. In doing so, the Canada born-and-raised workhorse has strategically and masterfully woven an ecosystem for the proliferation and education of exceptional sake throughout one of the world’s most competitive and dynamic sake markets – Hong Kong. On this week’s episode, Elliot sits down with regular host Justin Potts to talk about the evolution of Hong Kong’s now sake experience mainstay – <a href="https://sake-central.com/" rel="nofollow" target="_blank">Sake Central</a> (where he is now interim CEO) – as well as how his other ventures such as <a href="https://www.sundaysspirits.com/" rel="nofollow" target="_blank">Sunday’s Spirits</a> and Kura Collective have proven integral to bringing exceptional Japanese sake, whiskey, shochu (and awamori!) product and relationships to life in Hong Kong and beyond. We touch upon the rapid succession of new projects and evolving initiatives that he helped bring to life amidst the island’s complex relationship living with COVID-19, and how unexpected opportunities led to knew projects in Singapore and a soon-to-be-opened sake dining establishment in Germany. Last but not least, in 2022 Elliot was finally able to track down and acquire the rights to his 2015 book that first demonstrated to many of the sake-loving public outside of Hong Kong the passion and dedication that had been inspiring his work for years. <a href="https://tanso-us.com/" rel="nofollow" target="_blank">Sake: The History, Stories and Craft of Japan’s Artisanal Breweries</a> is (finally!) available once again through the serendipitous birth of the currently one-off Tanso Publishing house. Elliot tells us about the challenges with bringing this passion product back to life, as well as plans to further expand the work with extensive travel plans scheduled this summer in Japan. A difficult man to keep in one place, right now <a href="https://www.instagram.com/elliotjfaber/?hl=ja" rel="nofollow" target="_blank">Elliot is doing a “Sake a Day” challenge over on his Instagram</a>, which is a great way to interact with the ever-busy Sake Samurai. As for us here @sakeonair you we’re easy to keep up with on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>. Don’t hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

Constructing a Sake Ecosystem with Elliot Faber

Sparkling sake is on the rise. A style that was often served and enjoyed as an exciting and curious anomaly only a few years ago has become a staple in the lineup of sake breweries all across Japan. While more and more breweries enter new products into the increasingly crowded market every year, a handful of breweries have committed a massive amount of energy and resources to doubling down on their commitment to quality and their position as leaders in this ever-more popular style. The logistical and often cost-prohibitive challenges to delivering a quality, consistent – not to mention non-exploding – bottle of sparkling sake to market are very real, however. It’s those challenges, and the resulting price on the shelf to the end consumer, that have kept many of the beautiful examples of sparkling sake out of the hands of the majority of sake lovers across the globe. One brewery in the U.K., however, has taken those challenges head on, committing to the level of craftsmanship, as well as the challenges, that go into making and delivering this exciting take on our beloved koji-fermented beverage. Aptly named, The Sparkling Sake Brewery is the largely one-man, handcrafted vision of founder and head brewer, Naoki Toyota, dedicated to producing solely sparkling sake. The result of a handful of drastic life changes, including a move to the UK from his home in Japan, along with the birth of his first child, Naoki’s fascination with the concept of “impermanence” in nature and the beautiful depiction of that which he discovered in the world of fermentation led him to pursue sparkling sake as his means of exploration and expression. Now, with the support of a team helping him to realize his passion and vision out in the world, The Sparkling Sake Brewery is releasing fresh-brewed and seasonal small-batch sparkling sake on a regular basis. From their flagship “awa” to the (currently sold out) “berries”, the brewery has also contributed their sake kasu to a unique local craft beer product, and provides shio koji for those with culinary ambitions.     This week we’re joined by head brewer Naoki Toyota, as well as brand advisor and sake educator Tracey Delaney. Together, the two walk us through the experiences the led to the birth of The Sparkling Sake Brewery, the path that brought them together on a mission to pursue sparking sake (and sake in-general) in the UK, and their excitement and ambitions for the future of category. Those curious to follow along with happenings at The Sparkling Sake Brewery can register for updates on product releases, as well as follow along on Instagram. As for us here @sakeonair you can always journey with us over on Instagram, Twitter, and Facebook. You’re welcome to share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com. 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 &amp; Shochu Makers Association and is broadcast from the Japan Sake &amp; 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.

Sparkling sake is on the rise. A style that was often served and enjoyed as an exciting and curious anomaly only a few years ago has become a staple in the lineup of sake breweries all across Japan. While <a href="https://sakeonair.com/2021/08/12/deconstructing-sparkling-sake/" rel="nofollow" target="_blank">more and more breweries enter new products into the increasingly crowded market every year</a>, <a href="https://sakeonair.com/2021/08/26/sparkling-sake-interviews-ichinokura-shichiken/" rel="nofollow" target="_blank">a handful of breweries have committed a massive amount of energy and resources to doubling down on their commitment to quality and their position as leaders</a> in this ever-more popular style. The logistical and often cost-prohibitive challenges to delivering a quality, consistent – not to mention non-exploding – bottle of sparkling sake to market are very real, however. It’s those challenges, and the resulting price on the shelf to the end consumer, that have kept many of the beautiful examples of sparkling sake out of the hands of the majority of sake lovers across the globe. One brewery in the U.K., however, has taken those challenges head on, committing to the level of craftsmanship, as well as the challenges, that go into making and delivering this exciting take on our beloved koji-fermented beverage. Aptly named, <a href="https://thesparklingsakebrewery.com/" rel="nofollow" target="_blank">The Sparkling Sake Brewery</a> is the largely one-man, handcrafted vision of founder and head brewer, Naoki Toyota, dedicated to producing solely sparkling sake. The result of a handful of drastic life changes, including a move to the UK from his home in Japan, along with the birth of his first child, Naoki’s fascination with the concept of “impermanence” in nature and the beautiful depiction of that which he discovered in the world of fermentation led him to pursue sparkling sake as his means of exploration and expression. Now, with t<a href="https://thesparklingsakebrewery.com/pages/philosophy" rel="nofollow" target="_blank">he support of a team helping him to realize his passion and vision out in the world</a>, <a href="https://linkpop.com/the-sparkling-sake-brewery" rel="nofollow" target="_blank">The Sparkling Sake Brewery</a> is releasing fresh-brewed and seasonal small-batch sparkling sake on a regular basis. From their flagship “<a href="https://thesparklingsakebrewery.com/products/awa" rel="nofollow" target="_blank">awa</a>” to the (currently sold out) “<a href="https://thesparklingsakebrewery.com/pages/awa-berries" rel="nofollow" target="_blank">berries</a>”, the brewery has also <a href="https://pastore-brewing.myshopify.com/products/sake-kasu-beer" rel="nofollow" target="_blank">contributed their sake kasu to a unique local craft beer</a> product, and provides <a href="https://thesparklingsakebrewery.com/pages/shiokoji" rel="nofollow" target="_blank">shio koji</a> for those with culinary ambitions.     This week we’re joined by head brewer Naoki Toyota, as well as brand advisor and sake educator Tracey Delaney. Together, the two walk us through the experiences the led to the birth of The Sparkling Sake Brewery, the path that brought them together on a mission to pursue sparking sake (and sake in-general) in the UK, and their excitement and ambitions for the future of category. Those curious to follow along with happenings at The Sparkling Sake Brewery can <a href="https://thesparklingsakebrewery.com/blogs/a/limited-batch-news" rel="nofollow" target="_blank">register for updates on product releases</a>, as well as <a href="https://www.instagram.com/thesparklingsakebrewery/" rel="nofollow" target="_blank">follow along on Instagram</a>. As for us here @sakeonair you can always journey with us over on <a href="https://www.instagram.com/sakeonair/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/SakeOnAir?lang=en" rel="nofollow" target="_blank">Twitter</a>, and <a href="https://www.facebook.com/sakeonair/" rel="nofollow" target="_blank">Facebook</a>. You’re welcome to share any other sake or shochu-related thoughts or questions with the hosts at <a href="mailto:questions@sakeonair.com">questions@sakeonair.com</a>. 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 <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

The Sparkling Sake Brewery

George Briant Parsons Inoue

Inoue Shuzo

It is not so uncommon these days to come across non-Japanese sake brewers, indeed we have featured many on this show, but in the case of this week’s guest, sake is quite literally in his family’s DNA. Having been raised in the US, George Briant Inoue Parsons is now preparing to take over from his uncle to run Inoue Shuzo, makers of Hakoneyama brand sake, a 100 year old sake brewery in Kanagawa. It’s a role George never expected would fall to him, and he needed some persuasion to take up the family mantle, but he gave up a career in the hotel industry in Hawaii on hold to answer the call. As the 8th generation president in-waiting, he now faces the challenge of keeping his family tradition alive while exploring new frontiers to take the brewery into the modern age. In an industry as old as sake with so many traditions and rules, it is a tough task for any non-Japanese to adapt, but George has had the added pressure of family expectation. Suffice to say, it has been a huge learning experience, and this is just the beginning of his journey. George might be half Japanese, but having spent such a long time outside Japan, he has that natural outsider appreciation for the deeper elements of Japanese sake culture and he is able to take a fresh perspective that people who have grown up in the country perhaps cannot. He is in a rather unique position of being able to look outwardly at his brewery’s heritage and this may provide hints on what direction to steer it in the future. Perhaps following in the footsteps of his great grandfather who was something of a pioneer in promoting sake overseas, George is also trying to bring his family’s sake to an international stage.  Join Sebastien Lemoine and Christopher Hughes as they explore George’s sake beginnings and his vision for the brewery. We’ll be back in a couple of weeks with more Sake on Air.Until then, kampai! Sake on Air is made possible with the generous support of the Japan Sake &amp; Shochu Makers Association and is broadcast from the Japan Sake &amp; 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.

It is not so uncommon these days to come across non-Japanese sake brewers, indeed we have featured many on this show, but in the case of this week’s guest, sake is quite literally in his family’s DNA. Having been raised in the US, George Briant Inoue Parsons is now preparing to take over from his uncle to run <a href="https://www.hakoneyama.co.jp/" rel="nofollow" target="_blank">Inoue Shuzo, makers of Hakoneyama brand sake</a>, a 100 year old sake brewery in Kanagawa. It’s a role George never expected would fall to him, and he needed some persuasion to take up the family mantle, but he gave up a career in the hotel industry in Hawaii on hold to answer the call. As the 8th generation president in-waiting, he now faces the challenge of keeping his family tradition alive while exploring new frontiers to take the brewery into the modern age. In an industry as old as sake with so many traditions and rules, it is a tough task for any non-Japanese to adapt, but George has had the added pressure of family expectation. Suffice to say, it has been a huge learning experience, and this is just the beginning of his journey. George might be half Japanese, but having spent such a long time outside Japan, he has that natural outsider appreciation for the deeper elements of Japanese sake culture and he is able to take a fresh perspective that people who have grown up in the country perhaps cannot. He is in a rather unique position of being able to look outwardly at his brewery’s heritage and this may provide hints on what direction to steer it in the future. Perhaps following in the footsteps of his great grandfather who was something of a pioneer in promoting sake overseas, George is also trying to bring his family’s sake to an international stage.  Join Sebastien Lemoine and Christopher Hughes as they explore George’s sake beginnings and his vision for the brewery. We’ll be back in a couple of weeks with more Sake on Air. Until then, kampai! Sake on Air is made possible with the generous support of the <a href="http://www.japansake.or.jp/sake/english/about.html" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Makers Association</a> and is broadcast from the <a href="http://www.japansake.or.jp/sake/english/" rel="nofollow" target="_blank">Japan Sake &amp; Shochu Information Center in Tokyo</a>. The show is brought to you by <a href="https://www.potts-k.com/" rel="nofollow" target="_blank">Potts.K Productions</a> with audio production by <a href="https://www.instagram.com/frank_eats_food/" rel="nofollow" target="_blank">Frank Walter</a>. Our theme, “Younger Today Than Tomorrow” was composed by<a href="https://www.forsomethingnewmusic.com/" rel="nofollow" target="_blank"> forSomethingNew</a> for Sake On Air.

Interviewing George Briant Parsons Inoue of Inoue Shuzo

Really great insight into the industry and culture surrounding sake and a little bit beyond. Audio could use a little help... but still worth listening too.

Content is amazing

Seems like a good show, but the audio is quite horrible.

Seems like good show

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