Sake Revolution

Season 1. Episode 28. This is the first in a new series of interviews with U.S. sake brewers.  There are few things more fun for a sake fan, than to sit down and drink a delicious sake with the people who actually brewed it.  For our first brewer interview, we don't stray too far from home. We had a great time talking to our friends Brian Polen and Brandon Doughan of New York's Brooklyn Kura. We hear a bit about how Brooklyn Kura came to be and some of the advantages and disadvantages of brewing sake in the Big City. Also, we explore the learning curve of being the first to open a brewery in New York.  As far as tasting goes, we get to enjoy two of Brooklyn Kura's stand out creations, the #14 Junmai Ginjo Nama and their Catskills Junmai Daiginjo.  Join us for this fun interview with New York's first sake brewery, Brooklyn Kura.Support the show

Season 1. Episode 27. Ok...if I say, "Quick - think of Tokyo!"  What image pops to mind?  Maybe skyscrapers? Over-stuffed subway cars?  Maybe even Blade Runner?? You might be surprised to learn that Tokyo is not just the city proper but also a region (Similar to New York City compared to New York State).  There is lots of countryside with rolling hills and even rivers to explore.  Today takes us beyond the hard driving city and out to the countryside of Tokyo Prefecture.  There you will find picturesque sake breweries that will surprise and delight with their charms. Set your preconceived notions of Tokyo aside and join us in an exploration of the small but delicious world of sake made in Tokyo.Support the show

Season 1. Episode 26. The Revolution will be broadcast live... on Sake Day! As part of the online "Sake Day USA" festival and fundraiser put on by the non-profit American Sake Association, 501(c)(3), Sake Revolution joined in the celebration by streaming a live podcast episode as part of the celebration.  The American Sake Association’s “Sake Day USA” was a virtual gathering on Oct 1st and featured a diverse schedule of sake tastings, seminars, cooking demonstrations, and other fun presentations that allowed anyone to celebrate sake online for Sake Day.  If you'd like to learn more about the American Sake Association or Sake Day USA, please visit this URL: https://americansakeassociation.orgSupport the show

Season 1. Episode 25. Some podcasts have been around for years, but our little sake show has only been on the air for five months.  In that time, with a little hard work and a lot of sake, we've hit two milestones: 5,000 listener downloads and 25 published episodes! What better way to toast our achievement than with the ultimate celebration sake - we are talking sparkling!  Also known as "happo-shu" or "awasake", this spritzy style of sake is having a bit of a renaissance of late.  With the foundation of the Japan Awasake Association in 2016, a number of premier brewers turned their attention to giving sparkling sake an upgrade.  From overly sweet and low alcohol to elegant and refined, the best sparkling sakes are now made under strict guidelines using the "champagne method", that is employing a secondary fermentation in the bottle to create fine and all natural bubbles.  John and Tim look at two different sparkling sakes as they toast this 25th episode.  Here's to many more!  Remember to keep drinking sake and... well, you know what to do! (KANPAI!)Support the show

Season 1. Episode 24. Grab your scarf and your ginko nuts!  Step away from the pumpkin spice!  This week's episode is all about what we refer to as "Fall Nama" or Hiyaoroshi.  This is a type of Namazume that is once pasteurized and released in the fall season.  In addition to Hiyaoroshi, Akiagari is another type of fall sake released on the market at this time.  both of these styles of sake pair well with the japanese foods that come into season in the Fall.  One favorite that John and Timothy share is "ginnan" or ginko nuts.  Roasted with  salt, there is nothing better to nibble on while sipping on fall sake.  This week Timothy and John look at two fantastic sakes that speak to the fall season.  Kid Hiyaoroshi Junmai ginjo and Azuma Rikishi Akiagari Junmai Ginjo.  Both of these sakes have unique characteristics that herald everyone one's favorite season!Support the show

Season 1. Episode 23. This week John and Timothy travel to Hiroshima and reminisce about their trips there.  From the sake neighborhood of Saijo, to back alley unagi restaurants to the magical Miyajima torii gate, Hiroshima has many wonders for the sake lover!  Both sakes we are tasting today celebrate Hiroshima local Hattan-nishiki sake rice - one full bodied and rice-y, one elegant and silky.  One thing that all Hiroshima Sake can connect with is the region's  most famous food  Okonomiyaki!  This savory pancake is a wonder and John points out there is event an Okonomiyaki only shopping center!  Several floors of stalls all dedicated to the same yummy Hiroshima treat.  Next chance you get look for sake from this wonderful part of Japan!Support the show

Season 1. Episode 22. First comes love, then comes… sake? What is it like to marry a hardcore sake nerd? This week we go right to the source and interview our Host John Puma’s Better Half, the lovely Myshell! She takes us behind the scenes and gives us the lowdown on a live steeped in sake and the secret advantage of a sake-nerd spouse… you get to skip the jet fuel sake and leap ahead right to the good stuff. Myshell also brings one of her favorite sakes to the table for the boys to drink: her long time favorite, the rich and robust Narutotai Ginjo Nama Genshu. Whatever you do, just don’t call it the “oil can sake”. We also learn Myshell’s game plan for finding sake bars that are off the beaten path in tokyo. Afterall – “What’s the worst that could happen?” Suffice to say that Myshell has developed her own sake palate and preferences. and If anyone ever asks you if you want to try a taste of “crazy sake” be sure to say “I Do”!Support the show

Season 1. Episode 21.  Travel anywhere in the world and the standard wine bottle will be the same size - 750ml.  But in Japan, the standard sake bottles measure 720ml.  What gives? Well, wouldn't you know that sake has a unique system of measuring volume - and it's all based off of one "go".  What's  "go" you ask?  A "Go" is equal to 180 milliliters... that's about 6 ounces.  All the primary measurements of sake volume are based off this starting point.  The next level up is called a "sho" - that would be 1.8 Liters or 10 "go".  Next we have a "to" (pronounced toe) measurement.  One "to" is equal to 18 Liters.  Finally there is the "koku" measurement.  One Koku is equal to 1,000 "go", or 100 "to".  It's a unique measurement system, but when you break it down, it's pretty easy to understand.   In Japan, when visiting a restaurant, sake is often ordered by the "go"... or 180ml serving.  One go, two go etc.  and a Koku is important for sake breweries to measure their yearly production output.  One koku again is 180 liters.  Large breweries produce 20, 30 or 40 thousand koku!  Small family run breweries might produce a few hundred koku per year.  It's a unique measuring system, but go, sho, to and koku are all ways for us to measure our sake!Support the show

Season 1. Episode 20. Do you know where to find the "Country of Beautiful Sake"? If you answered Japan's AKITA prefecture - you're right!  Akita is a rural and rice-proud prefecture in the far north of Japan.  This agricultural hub produces a lot of rice and a lot of sake.  Timothy explains his encounters with one of the most famous foods from this region - Iburigakko.  No Joke, this smoked, pickled daikon radish is one of the most perfect sake pairings you'll ever find.  From there, our hosts go on a deep dive into the culture and into two sakes from Akita - Akitabare Shunsetsu and Amanoto Tokubetsu Junmai.  It's fun to discuss how these sakes with similar stats come across differently on the palate. You can taste the pride in their rice and rural heritage. Although John and Timothy are missing Japan and bummed they can't travel there now, this won't stop them from planning their next trip.  Get out your JR Railpass as Akita is now high on the list.  Support the show

Season 1. Episode 19. Sometimes there are happy accidents.  This week, John and Timothy discover they both brought the same sake to the Sake Revolution party...  This could have been an embarrassing Faux Pas, but instead they resolve to make the best of things and dive deep into this week's sake.  We are talking Born "Gold" Junmai Daiginjo.  It turns out, all that glitters IS gold when it comes to this delicious sake. It comes from the hard to pronounce "Katokichibee Shoten" sake brewery - but let's just call it "Born".  Brewery President Mr. Kato is rightfully gung-ho about marketing and promoting his sakes and - case in point - beyond this weeks Born Gold, Kato-san also makes the famously elusive "Dreams Come True" Junmai Daiginjo sake, which they say, if you take a sip, you'll dream of your future.  Such dreams are a little out of our price range for now, so we'll settle just for Gold.  The taste of Born Gold is rich and perfumed with a hint of straw color that comes from one year of aging at freezing temperatures.  In the end we were happy that great sake minds think alike!Support the show