Sake On Air
SAKE ON AIR is an exploration into the stories, people, lifestyle, and what’s really happening in the world of SAKE and SHOCHU. The show is brought to you by a team of experts based here in the Sake Homeland of Japan, working and thriving on the front lines of the industry. Together with local and international guests from a range of fields, both sake-specific and sake-curious, each week we’ll be going beyond just, “What is sake?” and instead, exploring the excitement, challenges, depth, and possibilities in, what we think, is arguably the world’s most fascinating and enjoyable pair of be
Mon, March 31, 2025
Capturing Sake: A Special Photo Exhibition in Tokyo
We’re back with a brand-new episode of Sake On Air and this week, we’re bringing you behind the scenes of a special event – a sake-themed photo exhibition hosted by the Japan Sake and Shochu Information Center . For one week, starting February 12th, the Japan Sake and Shochu Information Center showcased the work of three international photographers: Anat Parnass , Anna Petek , and Cindy Bissig . Their stunning images highlighted the beauty of sake breweries and the craftsmanship behind Japan’s iconic drink. We took this opportunity to speak with Anat and Anna, along with some of the visitors who attended the exhibition. Unfortunately, due to heavy snowfall, Cindy was unable to join the conversation, but Miho Ota sat down with the other two photographers to discuss their passion for photographing sake breweries, their sources of inspiration, and what makes the world of sake so fascinating through their lens. Tune in to hear their stories and gain a new perspective on the artistry of sake! We’d love to hear from you! Let us know at questions@sakeonair.com or send us a message on our Instagram , Facebook, or Subst
Thu, March 27, 2025
Find your Sake Language at Sake Dozo Kitchen
Our hosts, Sebastien Lemoine and Frank Walter made their way west to the little spot in Hachioji called Sake Dozo Kitchen . (Which is why the audio sounds a bit funky at times, apologies!) Started in February 2024 by fellow sake lovers David Cheek and Miwa Wag , the second floor restaurant is a delightful place to find your own sake language. The conversation winds through Dave’s and Miwa’s personal sake histories and what prompted them to open up their own kind of sake restaurant in Hachioji. We also talked about sake tasting competitions, judging sake, and how to find your own way to describe the flavor of sake and how it makes you feel. How do you describe the sake you like? Let us know, we’d love to hear from you! Let us know at questions@sakeonair.com or send us a message on our Instagram , Facebook, or Substack ! In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Tue, March 25, 2025
Busting Sake Myths
We’re back with a brand-new episode of Sake On Air , and this week, we’re doing things a little differently! Not an interview, not a deep dive into a trendy topic—just pure sake myth-busting. In this episode, three of our regular hosts, Arline Lyons , Rebekah Wilson-Lye , and Sebastien Lemoin come together to tackle some of the most persistent misunderstandings surrounding sake. From the belief that sake is a distilled spirit to the common (but incorrect!) practice of drowning tiny sake cups like a shot, we’re setting the record straight. Surprisingly enough, many of these myths aren’t just widespread overseas but are also common in Japan. So if you’ve ever wondered what’s fact and what’s fiction in the world of sake, this episode is for you! Did we miss a myth? Let us know, we’d love to hear from you! Let us know at questions@sakeonair.com or send us a message on our Instagram , Facebook, or Substack ! In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Thu, March 20, 2025
Talking with the Houseman of Sake House: Julian Houseman
Hold your breath, Osaka—there’s a new sake bar in town! After much anticipation, Julian Houseman has taken the leap and opened Sake House in Osaka! For those unfamiliar with Julian, he is a long-time friend of the Sake On Air team – a voice behind the scenes, a sake industry journalist, and a brilliant musician among his many other talents. Now, he’s bringing his passion for sake to life with his very own venue, creating a space where sake lovers can gather, explore, and enjoy the incredible world of Japan’s iconic beverage in a small intimate setting just a stone’s throw away from Umeda Station. In this week’s episode, John Gauntner and Cindy Bissig sit down with Julian to talk about Sake House. From the logistics of opening a sake bar to the passion that drives it, they dive into what it’s like to stock the fridges, line up the glasses, turn on the music, and finally open the doors to the public. Of course, if you’re visiting Osaka, we highly recommend stopping by Sake House – not only for its stellar selection of sake but also for Julian’s expert guidance in helping you find the perfect pour. Whether you’re a seasoned sake enthusiast or just discovering it for the first time, Julien is there to navigate you through the experience. Join us as we celebrate this exciting new addition to Osaka’s sake scene! In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.com/ If you have questions or comments share them with us at questions@sakeonair.com or head over to our Instagram , Facebook, or Substack as we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Fri, March 07, 2025
Sake 101 – A Short History of Sake
For the final episode of our Sake 101 mini-series we dive into the 2,000 years of history of sake. Cindy Bissig and Chris Hughes explore the evolution of sake, not just as a beverage, but as a key part of Japanese culture. This is the perfect way to wrap up the season with a look at how sake became what it is today. Sake is deeply woven into Japan’s history, and sake history is really Japanese history. It is hard to pack centuries of events into a 30 minute episode, so this episode is a distilled version of the history of sake. We’ll be making deep dives into the history of sake later this year. This episode is intended to be a great starting point for sake beginners and an insightful listen for those who already know a thing or two. We hope you have enjoyed our Sake 101 series, and that you will stick around for more Sake on Air! If this is your first time tuning in, don’t forget to check out our previous episodes covering more sake basics like temperature, tasting tips, and food pairings! In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.com/ If you have questions or comments share them with us at questions@sakeonair.com or head over to our Instagram , Facebook, or Substack as we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Tue, March 04, 2025
Sake 101 – Hot vs. Cold Sake: The Great Debate!
As our Sake 101 miniseries continues, we’re diving into one of the most debated topics in the world of sake: hot vs. cold sake! Beyond just personal preference, the temperature at which sake is served can completely transform its flavor, aroma, and overall experience. But with so much conflicting information out there, it’s easy to get confused and then there is the old myth that only bad sake is served hot—is there any truth to that? Join our hosts for this episode Cindy Bissig and Chris Hughes as they break it all down, exploring why some sakes are meant to be served warm while others are best enjoyed chilled. So whether you’re a fan of warm sake on a chilly evening or love sipping a crisp, cold glass in the summer, understanding the role of temperature can take your sake appreciation to the next level. If you have a favorite way to enjoy warm or cold sake, we’d love to hear about it and if you have questions or comments share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Thu, February 20, 2025
Sake 101 – The Art of Pairing Sake
We are continuing our Sake 101 series with a dive into sake pairing. Cindy Bissig sits down with Chris Hughes to discuss why sake is one of the best beverages to pair with food. They examine just how versatile and exciting sake can be, and spoiler alert – Sake does not just pair wonderfully with Japanese food, it also has the power to transform dishes from all around the world. Chris explains how sake isn’t just to be paired with sushi (!) it can enhance flavors across a wide range of global dishes and can really be a game-changer at the dinner table. From umami-rich pairings to surprising combinations with Western and international foods, they uncover what makes sake such a fantastic choice at the dining table. Chris also shares his top tips and tricks for achieving the perfect food and sake pairing and he talks about some of his most memorable pairing experiences. If you have discovered an amazing sake and food pairing we’d love to hear about it! Share your favorites with us on Instagram or Facebook and join the conversation ! As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Thu, February 13, 2025
Sake 101 – What is Premium Sake?
There is a lot of great sake out there, but how do you know what is “good” and what is not? There is no easy answer to that, because the answer is almost always, “it is personal”. However, you may have heard the term “Premium Sake”, which suggests that it is the good stuff . Which of course it is, but so is much of the sake that doesn’t have that on the label. So what does “Premium Sake” actually mean? And if it doesn’t mean the best sake to drink, what is it used for? In this episode, Sebastien Lemoine and Cindy Bissig talk about exactly that! Starting by looking at the term itself and its origin in Japanese, which comes from the term Tokutei-meisho-shu . Tokutei-meisho-shu is a Japanese expression that literally translates to “Specially Designated Sake” and is is a legal classification where ingredients and production methods play the main role, not flavor or quality. Sebastien explains the categories that make up Tokutei-meisho-shu or “Premium Sake.” It is the basic knowledge needed to understand the different grades and how they might affect taste. Knowing this system will also greatly help you when you are selecting sake, even if they do not describe a sakes flavor profile, they do get you in the right direction to find a bottle of sake you may enjoy. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Thu, February 06, 2025
Sake 101 – How is Sake Made?
This is the second episode our “Sake 101” mini-series! In our first episode we covered the most basic question “What is Sake?” and we hoped that this would help people new to the beverage get a basic understanding of what sake is, what it is not and also give a few hints on how sake tastes and of course how it is made. So, in this episode, we continue our journey into the world of sake, diving deeper into the fascinating process of how it’s made. Once again, the wonderful Arline Lyons joins Cindy Bissig to talk about the sake-making process, but also give you an idea of what sake breweries are actually like. They touch on the brewery life cycle, which is very different from what you might expect, especially compared to other beverages like beer or wine. Before taking you step by step through the brewing process and finally, take a look at how sake brewing has evolved over time and how some of these traditional methods are making a comeback today. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Thu, January 30, 2025
Sake 101 – What is Sake?
This week we kick off a brand-new mini-series in which we go back to the basics and focus on questions we all had at the start of our sake journey. Questions that may sound simple but may not be as easy to answer as they seem. Welcome to our “Sake 101’s”! Our host will take turns answering questions to topics including “What is sake?”, “Understanding premium sake” or “Hot sake vs cold sake”. So if you are new to the world of Japanese sake, these episodes are for you! We also think that if you already have some knowledge of sake you may still find some nugget or two that might surprise you. In this first episode, Cindy Bissig and Arline Lyons start (where else would they?) at the very beginning: “What is sake?” From the term “sake” and what it means, to what sake is, and also what sake is not (!). Of course, they chat about the diversity of the beverage and how it compares to other beverages like wine and beer. Also, you get a chance to learn about some common misconceptions. They talk about what sake tastes like at the end. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Thu, January 16, 2025
SAKE: The Art and Craft of Japan’s National Drink by Yoshiko UENO-Müller
There is a new sake book on the market: SAKE: The Art and Craft of Japan’s National Drink written by no other Yoshiko UENO-Müller , founder of Ueno Gourmet , Sake Samurai, and acclaimed Sake Educator (among her many other titles). Join hosts Cindy Bissig and Frank Walter as they chat with Yoshiko-san and delve into what inspired her to write her second book, her passion for sake, and what brought her into the fascinating world of sake in the first place. Not a “coffee table book” but a “sake table book”, it is not just for sake lovers, but will also appeal to Japan fans, and gourmets alike providing a unique perspective into the world of Japanese sake and the communities surrounding it. Overflowing with beautiful imagery, it’s as much a visual treat as it is an informative read. We’ll chat about what makes this book so special as we dive into the 3 parts of it. In Part 1 – Origins, we discover the history and cultural roots of sake. In Part 2 – we learn how Japan’s unique landscapes and sake artisans shape this craft, and in Part 3 – Yoshiko-san takes us on a journey to explore sake’s role in gastronomy. So whether you’re a sake connoisseur or a curious beginner, this episode is the perfect guide to deepen your appreciation for Japan’s national drink. For anyone curious about Yoshiko UENO-Müller and her company Ueno Gourmet, make sure to check out her Instagram , as well as her online shop here . And if you like to get a copy of the book, check out your nearest bookstore, or even better, head over to Amazon to get your copy shipped directly to your doorstep! As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed
Mon, December 30, 2024
Talking Koji with Higuchi Koichi
A few weeks ago we celebrated the exciting news of “Traditional Sake Brewing with Koji” being listed as a UNESCO Intangible Cultural Heritage (if you missed it you can find out more here ) and in this episode, we decided to dive deeper into the world of koji as we had the immense pleasure of interviewing Higuchi Koichi, owner of Higuchi Matsunosuke Shoten Co., Ltd . and one of the experts in koji starter manufacturing in Japan! So join us as our regular hosts Rebekah Wilson-Lye , John Gauntner , and Arline Lyons sit down at our base, the Japan Sake and Shochu Information Center with Higuchi Koichi to dive into the fascinating world of koji—the mold at the heart of Japanese fermentation culture. Learn more about what koji is, as Higuchi breaks down the different types of koji (yellow, white, black) and their unique roles in sake brewing, miso, shoyu, and other fermented foods. He also shares his journey into the koji industry and a behind-the-scenes look at the production process, the types of koji his company produces, and some of his ongoing projects in the world of fermentation. Although many of them are rather secret, he was able to share some details about a recent collaboration with Kewpie (possibly the best-selling Japanese brand of mayonnaise in Japan) and how he is creating “egg koji” for them on a quest to bring more umami to their products… For anyone curious about Koichi Higuchi and his company Higuchi Matsunosuke Shoten Co., Ltd., you can find more information here and if you would love to learn more about Koji and how it is used in Sake brewing check out our “ Episode-23: Koji Basics ” to get started. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in
Wed, December 18, 2024
Traditional Sake Making is World Heritage!
Earlier this week the sake industry received some amazing news: “traditional sake brewing” was registered as a UNESCO Intangible Cultural Heritage. However, the term is rather vague on its own. So for this episode of Sake on Air, our hosts Arline Lyons and Frank Walter set out to clarify what “traditional sake brewing” means, the potential benefits of the listing, and what it might mean for the future. Arline and Cindy went to a celebration event in Itami and got to talk with sake brewers, shochu distillers, mirin producers, and a wide range of other people and organizations (including an many people from the Japanese press). Arline collected statements from sake brewers both in Japan and overseas, Koji spore makers and other industry professionals to hear what they think the listing means. Everyone is excited by this international recognition and proud that the skills involved in sake-making are now valued as highly as washoku, traditional Japanese food culture, which received the same recognition in 2014. This is just the beginning and many people in the sake and shochu industry plan to use the UNESCO listing to promote koji, nihonshu, shochu, awamori, mirin and the skills needed to produce them both in Japan and overseas. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Fri, November 29, 2024
Oh the Omachi! A Sake Rice Deep Dive
Japanese sake is made from water, rice, and koji. There are many specific rice varieties cultivated for brewing sake, all of which are lumped together as sakamai (酒米). Some are more prominent than others and one in particular has gotten itself a bit of a cult following. You may refer to it as the OG or grandfather of sakamai and of course, we are referring to Omachi (雄町)! One of the oldest rice varieties dating back to 1859, Omachi was first grown in the town of Omachi in Okayama Prefecture. It is praised for adding rich and complex flavors to sake but is notoriously difficult to grow. Cultivation dwindled as farmers turned to easier to grow varieties until it was almost lost. However, it was brought back from the brink of extinction by dedicated and passionate brewers and the rest is history. It is impossible to think about Japan’s sake landscape without sake made from Omachi rice and “Omachists” (as fans endearingly call themselves) celebrate their favorite sake online with dedicated hashtags, while farmers and brewers from Okayama organize an amazing event – the Omachi Summit every year to help people fall in love with it. So join Cindy Bissig and Arline Lyons as they welcome Giulia Maglio , a sake educator and kurabito to dive into the world of Omachi and share their knowledge and experience. Learn more about the basic facts and history of Omachi rice, reasons why it might be so popular, and how to promote it, as well as get a unique perspective as Giulia shares a bit of what it is like working with Omachi in the Koji room… As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Wed, November 06, 2024
Slinging Sake with Sake Samurai Adrian Goh
In our latest Podcast Cindy Bissig and Frank Walter had the pleasure to welcome no other than Singapore’s first Sake Samurai – Adrian Goh , the director and chief educator at Inter Rice Asia , IWC judge and organizer of one of Singapore’s biggest Sake Matsuris! For anyone unfamiliar with what a Sake Samurai is or how to become one, it is a prestigious title bestowed by the Japan Sake Brewing Young People’s Council, an organization of young brewers from all over Japan, every year since its conception in 2005. Only 3-5 people are given this title each year, which is a huge honor to receive. Although as Adrian put it, it is also a responsibility pledging to keep promoting sake and the people and communities surrounding it. Since starting his career in nihonshu in 2013, Adrian has been incredibly busy. In the last 11 years, he has visited more than 130 sake breweries in 35 prefectures, changed the structure of his business in the face of adversity during the pandemic, and has been able to introduce sake (and other beverages) in a fun yet educational way to many Singaporeans and beyond the countries borders. He also became a recent graduate of the JSS Shochu Academy. This is bringing good news as we may see more Shochu coming to Singapore. But with all this focus on business, we also learn about the importance of his family and their unconditional support. As well as how he purposefully is trying to recreate the same spirit in his company, and we might say he is doing a very good job at it. Transcripts of new episodes can now be found at our substack! https://sakeonair.substack.com/ (sometimes there is a few days delay) As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! We’ll be back very soon with plenty more Sake On Air. Until then, kapai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. <
Wed, October 30, 2024
Koji Cocktails with Sam Boulton
Sebastien Lemoine , Chris Hughes, and Miho Ota sit down with Sam Boulton , author, mixologist and drinks consultant to talk about his new book, “ The Art of Mixing Koji Cocktails .” Sam is based in Birmingham, and is one of handful of experts on Japanese booze in the UK. He was a participant in this year’s Advanced Shochu Academy in Kagoshima, and then spent almost a month visiting distilleries and breweries around the country after the program ended. He has also started a podcast “ The Izakaya Happy Hour ” and has written a book on vermouth . You can find out more about him at his website: www.kokushu.info or his instagram ( @boultononbooze ). Sam came and made two cocktails from Japanese ingredients for the team and then talked about the sake and shochu scene in the UK and some of the positives and negatives to the slow but steady growth in popularity of shochu as a cocktail ingredient. The conversation also dives into how bartenders can incorporate a Japanese spirit into their standard line up without going overboard or spending too much. Transcripts of new episodes can now be found at our substack! https://sakeonair.substack.com/ (sometimes there is a few days delay) As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Wed, October 23, 2024
What even is a Sake GI?
Many people will be familiar with the word GI (Geographical Indication), especially if they are familiar with wine. Famous GIs are known around the world like Champagne or Prosciutto. But what about sake? Does sake need a GI system? What does a GI actually mean? Where do we find these regions in Japan and does GI make any sense in the sake world? Our regular hosts, Chris Hughes and John Gauntner unravel this somewhat controversial topic with Ken Takehisa, the CEO of Sake Edge and Monten . Ken is an expert on the topic and has closely worked with the National Tax Office of Japan, to actively seek out, create, and introduce new GIs around Japan. The conversation focuses on the definition of GI, the advantages and disadvantages of GI, and challenges applying GI to the sake industry. We also tried to get a better understanding about how sake GIs are created. He spoke about not only the necessary paperwork, but also the consensus building (or not building) process that is required to create a new GI for a region or prefecture. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Fri, October 11, 2024
Talking Spirits with the Advanced Shochu Academy 2024
As sake continues to gain popularity around the world, shochu is next in line. In August 2024, the Japan Sake and Shochu Makers Association (JSS) held its inaugural week-long Advanced Shochu Academy in Kagoshima. The event was designed to educate professionals in the global beverage industry about shochu. The 12 participants came from diverse backgrounds—educators, importers, and consultants from seven different countries. Miho Ota seized the opportunity to interview them, gaining insights into shochu’s presence in their respective countries and exploring what draws them to the spirit. She organized three impromptu sessions focused on the European, Asian, and Brazilian markets, highlighting both the similarities and differences within and across these regions. One small note: As we we recorded this on the fly, the recording quality was less than ideal. But the conversations provided valuable insights into shochu’s current standing and potential for promotion in global markets, so we hope you will give it a listen. We deeply appreciate the participants’ time and expertise, especially after their long days of intensive lectures. Thanks to: Adrian Goh (Singapore) IG: @apgoh / @Interriceasia Facebook: Adrian Goh Website: www.theartofsake.com Chris Yang (Taiwan) Instagram: @hockeybabytw Facebook: Chris Yang Company website: www.kurisake.com Ding Liu (China) Instagram: @dingliu91 Xiaohongshu: Fish swimming in wine (account number 1055966437) Elvira Aldaz (Spain) Instagram: @maldaz Facebook: Elvira Aldaz Mezcua Linkedin: @elviraaldaz Fabio Ota (Brazil) Instagram and Facebook: @megasake Online shop: www.megasake.com.br Fall Huang (China/Malaysia) Instagram: @fall.huang Facebook: Fall Huang Francesco Braun (UK/Italy) Instagram: @just_imbiber Facebook: Francesco Braun Sam Boulton (UK) Instagram: @boultononbooze Website: www.kokushu.info Sean Ou (Singapore) Instagram and Facebook: @thebeverageclique LinkedIn: @the-beverage-clique YouTube: @thebeveragecliquetv782 Spotify Podcast: https://open.spotify.com/show/7vtPuXog1hsfRIzpi6IPI5?si=af256f4a07094b55 Academy Website: https://thebeverageclique.com/ Tony Yip (France) Instagram: @food_drinks_culture Facebook: @TonyMTYip As always, if you have questions or comments please do share them with us
Tue, October 01, 2024
[Special Announcement] Sake & Shochu Events in October 2024
Happy Sake Day! Here is a list of events that are happening this month in Japan and around the world. Outside Japan (Sake Day Events) On October 1st in Melbourne, Australia. Tamura Sake Bar is celebrating World Sake Day 2024 from 6 to 9PM. https://www.tamurasakebar.com/ On October 4th from 4 to 10 pm, World Sake Day NYC 2024 will be happening at The W Loft Rooftop (240 Kent Ave, Williamsburg Brooklyn, NY) https://www.upstairsnyc.org/world-sake-day-nyc-2024 On October 5th from noon to 4 pm, the Queen City Sake Festival is happening in Denver Colorado. It will be held at Finn’s Manor and 2 sake samurai will be attending. https://www.eventbrite.com/e/queen-city-sake-festival-tickets-1003066237117?aff=oddtdtcreator Also on October 5th in Long Beach the 2nd Annual LB Sake Day will be held from 1 to 4pm at Rancho Los Cerritos. https://aftontickets.com/lbsakeday Also on October 5th in Southern California, is the 8th Annual San Diego Sake Festival from 2 to 6 pm at Julep Venue. https://sandiegosakeclub.com/sake-festival Tuesday, October 1, 2024 Aomori A Toast with Local Sake from Around Japan & The Aomori Preliminary Round of the National Sake Tasting Competition 5:00 pm – 6:00 pm (Reception: 4:30 pm – 5:00 pm): Preliminary Round of the National Sake Tasting Competition 5:30 pm – 8:00 pm: A Taste of Local Sake from Around Japan Locations A Taste of Local Sake from Around Japan: Machiniwa, 21-1 Mikkamachi, Hachinohe, Aomori Prefecture Preliminary Round of the National Sake Tasting Competition: Tsurutamachi Toyomeikan, 184-1 Hayase, Tsuruta, Kitatsugaru-gun, Aomori Prefecture Official Website : https://aomori-sake.or.jp/event Kagawa The 16th Sanuki Sake PR Mission 3:00 pm – 4:45 pm: Preliminary Round of the National Sake Tasting Competition 5:00 pm – 7:05 pm: A Toast with Sanuki Sake! Locations Kagawa Preliminary Round of the National Sake Tasting Competition: Marugamemachi Letts Hall Culture Room A Toast with Sanuki Sake!: Dome Square in front of Takamatsu Marugamemachi Shopping Street, 1-1 Marugamemachi, Takamatsu, Kagawa Prefecture 1-1 Marugamemachi, Takamatsu, Kagawa Prefecture 4F Takamatsu Marugamemachi Ichibangai East Bldg. Official Website : https://sanuki-sake.com/ </
Fri, September 13, 2024
Nada: The Sleeping Giant
Nada is a well-known name in the world of sake. Almost a brand, it is associated with the area whose sake dominated the Edo (Tokyo) market in the later part of the Edo period (1603-1868), and it is still the largest sake production area in Japan. Despite this track record, “Nada sake” can sometimes be reduced to an association with “Industrial sake” and carry a slightly negative image. We think it is important to set a few facts straight! In this episode Andrew Russell , sake brewer at the iconic brewery Kenbishi, John Gauntner and Sebastien Lemoine discuss Nada and its sake: the area’s boundaries (across 3 cities today) and history, the sake style, the huge contribution it made to the development of the sake brewing industry (processes, tools, sakagura design). That history was rough at times and Nada breweries last showed their strength and resilience at the occasion of the 1995 Hanshin earthquake. It led to deep changes in the area. Nada breweries can make any sake, and it should not be a surprise that Hyogo (including 9 Nada breweries) collected the largest number of gold medals at the New Sake Appraisal Competition in 2024. Last but not least, our 3 hosts are sharing a number of tips about places our listeners can visit there to discover or experience more. For anyone curious about Andrew Russell, make sure to check out his tours and website on OriginSake and or listen to his podcast (Sake Deep Dive, co-produced by Jim Rion) As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! We’ll be back very soon with plenty more Sake On Air. Until then, kampai ! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association . Sake on Air was created by Potts-K Productions and is produced by Export Japan . Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. <figure class="aligncen
Tue, August 27, 2024
Exploring Shochu in Kagoshima with Maya Aley
This week on our show, we’re heading to Kagoshima, the heart of Japan’s shochu production! Join us as one of our regular hosts, Chris Pellegrini , sits down with the incredible Maya Aley – a certified Shochu Meister and industry expert with over 6 years of experience. Maya is also the manager of Bar Roku , a must-visit destination for shochu lovers. In this episode, Maya shares how a visit to her bar is not just about enjoying a drink but also about experiencing “a dinner and a show.” She introduces us to the rich world of shochu, its makers, and the Kagoshima region, offering insights into local culture, traditions, and even other beverages beyond shochu. With one of Japan’s best shochu selections and educational displays, Bar Roku offers a unique experience that Maya loves explaining to guests. Together, we dive deep into the art of enjoying shochu, from traditional serving styles to the growing trend of shochu-based cocktails. Maya explains the rise of “soda wari” and how distillers are now skillfully highlighting natural aromas and flavors without adding anything artificial. We also discuss Maya’s exciting new ventures, including her latest bar and Shochu Bistro Gou , a Kagoshima-inspired restaurant that pairs local ingredients with shochu. With over 150 shochu varieties, it’s a showcase of the region’s distillers and their flagship brands. And finally, Maya wraps up the episode by sharing her local tips on how to spend the perfect day in Kagoshima. Tune in for a fascinating journey through the world of shochu and Kagoshima culture! For anyone curious about Maya make sure to check out her Instagram and in case you are in Kagoshima you can find Bar Roku here . As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! We’ll be back very soon with plenty more Sake On Air. Until then, kampai ! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association . Sake on Air was created by Potts-K Productions and is produced by Export Japan . Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Na
Thu, August 15, 2024
Natsuzake Revisited
Summer in Japan is hot! Too hot some might say. To help beat the heat, nihonshu producers sell a variety of sake called natsuzake or “summer sake.” But what is natsuzake really? It has no legal definition and no established taste or serving guidelines. Miho Ohta and John Gauntner have a conversation about the recent trends in natsuzake until Frank Walter joins the fray to talk about natsuzake flavors and the trend towards sour flavors and low alcohol in sake. While the jury is still out on whether natsuzake will become a consistent kind of sake, the answer is clear that sake is totally a summer drink, even (according to Miho) when warmed. Tell us your thoughts and feelings about natsuzake at @sakeonair on Instagram 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 before you know it. Until then, kampai ! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association . Sake on Air was created by Potts-K Productions and is produced by Export Japan . Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Thu, July 18, 2024
Finding Sake Seeker: Thai food and Sake
This week we are excited to welcome not just one, but two amazing guests to our table Yu Nakamura and Nattinee Sirirattanapol, aka Pam, who are changing the face of sake in Thailand with an array of amazing projects and collaborations! So join us as one of our regular hosts Chris Hughes sat down with them at our base the Japan Sake and Shochu Information Center in the heart of Tokyo for a chat with them. Find out what brought them together and how they got into sake. Their company TASTE HUNTERS and especially their brand Sake Seeker had caught our attention before, so we were eager to learn more about it as well as their amazing sake concepts and the unique strategies that helped them import sake. We are also exploring how they are connecting sake breweries with outlets to change the image of sake in Thailand. For this interview, we were incredibly lucky to have had the opportunity to join one of their events in Tokyo. Sake Seeker was in town to showcase a fusion of modern Thai food and sake. Needless to say we were excited to experience just how amazing these combinations of food and sake are firsthand. As Chris pointed out, it is not an entirely new concept and certainly a Thai Green Curry (if not too spicy) can pair wonderfully with some sake, however it was really brilliant to see all the aromatics, so famous for Thai food, coming together and perfectly match with the pairings Yu and Pam suggested. So prepare yourself as in this episode, we not just learn more about the Thai sake market, but also venture a little bit in the the world of gourmet, as our guests share why you may do well to get a bottle of sake to pair with your Thai cuisine. For anyone curious about Sake Seeker and upcoming events, make sure to check out their Sake Seeker Instagram , as these ladies really do not seem to stop, with many great events constantly on their schedule (and spread all around the world). And of course, you can (or should) also check out Yu’s Instagram to learn more about her creative endevours and last byt but not least her amazing Grandma’s Recipes on Youtube . As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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="ht
Thu, July 11, 2024
Selling Sake in Ginza with Maksim Polkin
We’re Back! This time we are talking to Maksim Polkin of Imadeya, one of the most well known sake distributors in Japan. He is usually at their Ginza Six location, but helps introduce people to the wonders of sake all around Tokyo. Sebastien Lemoine and Chris Hughes talk with Maksim about how he found himself in Japan and in Sake. Their conversation also winds through the forest of sake retail, the needs of different markets and how Imadeya sees itself in the industry. You can follow Makism on his instagram and he helps manage the Imadeya Ginza instagram as well. Kanpai ! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . The show is brought to you by Export Japan . Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Wed, May 08, 2024
Designing Your Own Sake with Nathaniel Hoy
This week Chris Hughes continues our discussion of contract brewing sake with a conversation with Nathaniel Hoy . We started this series with Episode-117: A Sake of Your Own: Contract Brewing Sake : in which Sebastien Lemoine , Chris and Justin Potts shared their opinions and expertise on the trend of sake companies brewing custom sakes for clients. We recommend you listen to that episode before listening to Chris’s interview with Nathaniel. Nathaniel describes himself as just a sake enthusiast, but he is much more than that. Aside from collecting professional sake certifications, Nate worked at Kintora Shuzo in Nagoya during the Pandemic. He still spends much of his time promoting the brewery. He is also the creator of “En” a custom-brewed sake that he made with Sekiya Brewery Ginjo Koubou . The way he went about deciding what kind of sake to make left even Chris rather surprised. In this episode we learn more about the process of custom ordering sake. We also learn about Nate’s special relationship with Sekiya Brewery, and how that enabled him to make a fully unique sake. If you want to know what “En” tastes like and are in Japan, you can reach out to Nate via his Instagram . His sake may also start being sold in some sake shops, as he is making more of it every year! Of course and as always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & 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.
Sat, April 13, 2024
Craft Sake Week with Rebekah Wilson Lye
In this week’s episode of Sake On Air Sebastien Lemoin and Cindy Bissig are talking about the World’s largest sake event, which just so happens to be a project that one of our other regular hosts; Rebekah Wilson Lye is deeply involved in. We are of course talking about Craft Sake Week in Tokyo! Japan’s most prominent sake event, which was founded by no other than Hidetoshi Nakata in 2016 is not it its 8th installment and is promising to top everything we have seen before. With even more “extra time”, this year CSW will be over the duration of 12 days (kicking off on the 18th of April and finishing on the 29th of April 2024), showcasing 120 breweries from all around Japan bringing some of the best brews available including sake we do not often see at similar events. Accompanied by some of the best food Tokyo has to offer in a stunning space featuring Taichi Kuma’s fabulous art installations , as well as the chance to experience an electrifying lineup of DJs and performers that will elevate your evening with unforgettable entertainment. But aside from the obvious, CSW is so much more and in this episode we are digging a little deeper than just mentioning the breweries or how to navigate it. We were lucky to have Rebekah share with us not just her extensive knowledge of the sake world per se, but also the trends she has been witnessing over almost a decade of CSW, how the industry evolved and how that is reflected in this very special festival. We hope that this will help you enjoy this special event and of course if you are having questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram , Twitter , and Facebook we would love to hear from you! 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 & Shochu Makers Association and is broadcast from the Japan Sake & 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.
Fri, March 29, 2024
Preserving the Flavors of Sake with Coravin & Toku
During the recording of Episode 115 “Should sake be promoted like wine?” , Sarah Stewart mentioned a research project between some members of the British Sake Association, and Coravin, the US firm selling a device aimed at preserving the flavors of wine in the bottle after indulging oneself with one glass or two. Intrigued, Sebastien Lemoine reached out to Grace Hunt, Chief Operating Officer at Toku Sake, a premium Junmai Daiginjo produced in Asahikawa, Hokkaido, for the UK market, as well Greg Lambrecht, inventor of Coravin and Chairman of the company, based in Boston. You will hear about Coravin’s history and how the device works, in general and for sake (in effect the results of the research project launched by Toku Sake), as well as how Coravin is helping Toku Sake to open new doors at bars and restaurants. If you ‘d like to share what devices you are using to preserve the flavors of your favorite drink after opening a bottle, you can do so on Instagram , X , or Facebook , and you can reach us all directly with your thoughts or questions at questions@sakeonair.com . There’s more Sake On Air headed your way again in just a couple of weeks. Until then, kampai ! Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & 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 .
Fri, March 22, 2024
A Sake of Your Own: Contract Brewing Sake
This week Justin Potts, Chris Hughes , and Sebastien Lemoine discuss the growing trend of sake companies making special sakes for clients and/or partners. The conversations covers the benefits to both established breweries and entrepreneurs trying out their ideas before having to create their own brewery. Their conversation also goes into the differences between partnership sakes, private brand sake, and OEM sake. Check out Episode 41 on Link 8888 for more insight into the world of sake collaboration projects. If you have some of your own sake (or shochu) education experiences that you’d like to share with us here at Sake On Air, you can do so on Instagram , X , or Facebook , and you can reach us all directly with your thoughts or questions at questions@sakeonair.com . There’s more Sake On Air headed your way again in just a couple of weeks. Until then, kampai ! Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & 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 .
Thu, February 29, 2024
Rebroadcast: Matured Sake, Aged Sake
This week we’re digging a classic from out of the cellar – our episode exploring the absolute magic of sake that’s been crafted to stand the test of time. While still a relatively niche category within sake, more and more producers are leaning into clearly communicating the amount of time – and in what form – their sake spends maturing prior to release, and the wider beverage-loving community is finally taking notice. From a production standpoint, there are tricks of the trade that allow for all variety of flavor and style creation. The one quality that really can’t be replicated, however, is the unique and special character born only through the passage of time. We welcome you to take a step back in time with us this week, joining your hosts Marie Nagata , Sebastien Lemoine , and Justin Potts , revisiting this episode originally released back in the spring of 2021. If you’re looking to further explore the world of aged sake, I encourage you to check out the special session we hosted on the topic for the Sake Future Summit back in 2020 , as well. Thanks for tuning in this week. We’ll be back with more Sake On Air for you very soon. Despite a rich and storied history spanning millennia, in certain terms, sake has yet to unequivocally prove its ability to stand the test of time. If you’re in some way associated with the sale or service of sake, likely one of the most common questions you get is, “How long can I keep my sake before it starts to go bad?” or, “How long does sake stay good after it’s opened?” As a buyer, these are both logical and very important questions. As an industry, having clear and concise answers to those questions is equally important. In order to keep things simple, as well as to help assure an overwhelmingly positive experience for as many sake drinkers as possible, the general message adopted suggests that sake should be consumed within 6-12 months from purchase, refrigerated both prior to and after opening, and then consumed within several days to a week once it’s been opened. This is sound advice that’s relevant to a great majority of the sake being produced and sold both domestically and internationally. There is, however, a paradigm that exists entirely outside of the above logic; where a greater element of time isn’t only a factor, but a necessity. Welcome to the world of matured and aged sake. Often referred to as koshu – literally “old sake” – often translated as “aged sake”, or jukuseishu , commonly translated as “matured sake”, bottles of sake referencing these qualities were crafted taking time into account. That amount of time ca
Wed, February 21, 2024
Studying Sake with Michael Tremblay
It feels like only the very recent past when opportunities for more formal sake education and certifications were few and far between, and when they were available, they were often infrequent and hosted in only a handful of territories, which made learning from knowledgeable industry insiders and professionals relatively prohibitive for most of the world’s growing number of sake-curious. Thankfully offerings from formalized organizations and institutions expanded, and a handful of ambitious sake pioneers helped increase both the frequency and quality of these much-needed places and spaces. This week’s guest, however, not only positioned himself on the front lines of the sake education movement as a certified instructor of the WSET sake curriculum while raising the bar for service night-in and night-out as the Beverage Director of Ki Modern Japanese + Bar in Toronto, he also established the world’s first core curriculum and certification focusing on the regional qualities of Japanese Sake with the Sake Scholar Course. His extensive travel throughout Japan and relentless dedication to furthering the depth of knowledge available to sake professionals led to him being anointed a Sake Samurai in 2018. In 2022 he (literally) wrote the book on sake, together with Nancy Matsumoto , providing the world with the James Beard Foundation Award-winning (and fantastic), Exploring Craft Sake: Rice, Water, Earth . This week we’re thrilled to welcome one of the world’s leading sake educators, Michael Tremblay , as he joins Justin Potts to discuss the nature of teaching, studying, learning, and growing together with the ever-expanding sake-inspired community around the world. If you’d like to follow along with Michael’s tireless endeavors you can catch him @mtrsake or @sakescholarcourse . If you have some of your own sake (or shochu) education experiences that you’d like to share with us here at Sake On Air, you can do so on Instagram , X , or Facebook , and you can reach us all directly with your thoughts or questions at questions@sakeonair.com . T
Fri, February 02, 2024
Rebroadcast: Shochu 101
We’re getting back to basics this week in the world of shochu with one of our most popular shows from our back catalog: Shochu 101 . Released back in December of 2018 , Mr. Shochu himself, Christopher Pellegrini , walks us through the fundamentals that should help anyone new to the category better understand and enjoy Japan’s incredible indigenous spirit. As to why we selected this particular episode to dig out of the archives; we’ve got a feeling that shochu’s time is close-at-hand. This past year has felt like a significant shift for shochu, with California following up New York in amending laws related to the labelling and sales of Japanese Shochu , bartenders and mixologists further gravitating toward the exceptional koji-powered spirit, and maybe more than anything, producers in Japan really getting on board with a new shift in mindset surrounding the communication and marketing of their product, resulting in the types of industry connections and communication that shochu (and sake) have long missed out on – until now. So sit back, mix yourself a shochu cocktail (or a glass of oyuwari) and time travel a bit with the Sake On Air crew into the wonderful world of shochu. We’ve got more sake and shochu-inspired goodness headed your way again in just a couple of weeks. Until then, kampai! It was time to lay the groundwork for our up-and-coming explorations into the worlds of shochu and awamori. Welcome to Shochu 101 – class is in session. After picking the brains of a few bartending alchemists on the subject , we decided to put the Shochu Pro himself, Mr. Christopher Pellegrini , in the hotseat for 60 minutes in order to break down the fundamentals of both shochu and awamori. For those unacquainted the Japan’s indigenous distillates, this is a great place to start. Hopefully by the end we’ll have your interest piqued enough to inspire a shochu-filled holiday to come! What (can) shochu and awamori be made from? What are the 4 geographical indications for shochu and awamori and why? Is the word “honkaku” important? How did California pave the way for shochu’s market penetration in the U.S. while simultaneously setting communication around the beverage back a generation (or more)? A HUGE thanks to our listeners for all of your support in 2018. You are what make this all worthwhile and inspire us to do better each and every time in the stu
Thu, January 25, 2024
Should Sake be Promoted like Wine?
This week’s episode of Sake On Air we dive further into the topic started with our post “Is wine the best way to promote sake?” last year. Arline Lyons , who wrote the post and has extensively researched the topic, takes a seat behind the mic and joins one of our regular hosts, Sebastien Lemoine to talk more about her findings. However, we thought it may not be a fair discussion without having someone join us to balance out the possible sake-heavy opinions and add some wine background to the round, which is why we invited Sarah Stewart to join us. With her extensive knowledge in both worlds – Sake and Wine, we felt she would be a perfect guest to further discuss why we should/or should not lean onto the wine world when we are trying to promote Japanese sake to new audiences. For anyone who is not yet familiar with Sarah and what she does, originally from Canada, but now based in the UK, aside from being a board-certified veterinary specialist, among the extensive list of her projects and qualifications, she is a WSET Certified Sake Educator at West & South London Wine Schoo l. Where she teaches WSET qualifications alongside her own original classes covering a wide variety of sake, wine and food pairing topics. She is also a Wine Scholar Guild Certified Instructor on the French, Spanish and Italian Wine Scholar courses, and teaches Academy of Cheese qualifications with a focus on cheese pairing with sake and wine, as well as judges for the International Wine Challenge – Sake Division and the UK’s Great Taste Awards. Expect an engaging discussion, as the three take an honest look at the benefits of using wine terminology promoting sake, but also the problems in doing so, offer solutions, and possibly make you question the way you looked at the topic in the first place… If it did, then we would love to know all about it! Let us know what you think. You can find us on Instagram , Twitter , and Facebook or you can email us questions@sakeonair.com . Of course, if you are also looking to find more sake, shochu and awamori-related information you can do so on all of these channels and don’t hesitate to share any other sake or shochu-related thoughts or questions with us. And if you like, 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
Fri, January 19, 2024
Noto Earthquake Support
Many of our listeners are likely aware of the 7.6 magnitude earthquake that struck the Noto Peninsula of Ishikawa Prefecture back on New Years Day, 2024. While the most severe damage was unquestionably across the peninsula, the massive quake reverberated across neighboring prefectures as well, resulting in extensive, far-reaching damage that’s going to take a great deal of time to truly assess, not to mention recover from. Immediately following the earthquake news outlets around the world reported this tragic turn of natural events, however the true nature of the damage and devastation to the region didn’t really come to light until the days and weeks following the quake – long after international media stopped reporting and updating on the aftermath. To be honest, from what we’ve been able to see, although the instance of the quake made the news, most outlets never got around to addressing the realities of the actual devastation. Since January 1 st there have been more than 1,000 aftershocks throughout the first week following the quake alone, with temperatures generally peaking in the 40s and dipping below freezing at night, interspersed with rain and snowfall. Along with the quake came fires and tsunami, as well, bringing with them a whole other level of devastation. Amidst this harsh environment, a vast number of locals and residents are now without homes and proper shelter, and still without running water, electricity, gas, and other daily fundamentals required for basic health, warmth and sanitation. Severe damage to the roads and infrastructure is making support and rescue services slow and limited, as each trip into the region needs to be carefully calculated. Many locals are stranded in temporary shelters or housing, attempting to sift through the rubble in areas without running water or electricity amidst the ongoing aftershocks. As such activity is incredibly dangerous, many have had no choice but to flee to neighboring regions with family or colleagues, making occasional calculated rescue efforts back home if or when possible. Many have given up altogether. For those of us personally and professionally involved in the world of sake, news of such extensive damage to the Noto region has been particularly devastating. Although small in terms of physical area, the impact that the Noto region, it’s brewers, breweries, craftsmanship, and wider culture has had on the sake industry is beyond significant; I’d go so far as to call it legendary. Ishikawa Prefecture has played home to several of the most iconic toji and breweries to grace the sake stage in recent history, developing brewing techniques that have proliferated across the country and standardized a lot of brewing practices for the industry. For what the region lacks in physical size, the Noto Toji Guild more than makes up for in member numbers and influence. Toji aside, the number of brewers from the Noto region working throughout Japan
Thu, December 28, 2023
Becoming a Kuramoto with Junichi Masuda of Tsukinokatsura
We are always thrilled to be joined by special guests here at Sake On Air, but it is rather rare that we have a chance to interview a 15th-generation kuramot o. This week we’re thrilled to share our recent interview with Junichi Masuda, newly appointed CEO of Tokubee Masuda Shoten , makers of Tsukinokatsura , a brand of which we are all collectively huge fans. This week our regular hosts Rebekah Wilson-Lye and Sebastien Lemoine speak with Masuda-san about his sake brewery: Tokubee Masuda Shoten – a historical innovator in the industry – their brand “Tsukinokatsura”, and what changes we can expect to see with his new vision for the company. On a more personal note, we get to hear about what it’s been like to have grown up as part of such an iconic brewing family, the unique pressures, and exciting opportunities. Of course, we also dive into Kyoto, or Fushimi to be precise, where the brewery is located, and the brewery’s connection to the sake community there. Whether it is involvement in local events, being part of the Fushimi Sake Association , or organizing rice planting and harvesting activites for the local community, the Masuda family’s dedication to the region has us excited for where Masuda-san plans to take the brewery in the years ahead. With big events including the 60th anniversary of nigori sake (which the brewery is responsible for creating!) in 2024, as well as the brewery’s 350th anniversary in 2025, there are plenty of good reasons for Tokubee Masuda Shoten to celebrate. As always, let us know what you think about this week’s episode of Sake On Air and of course, we do hope you go out of your way to experience Tsukinokatsura sake here in Japan or abroad! You can of course follow the brewery on their
Wed, December 20, 2023
Rebroadcast: Hot Sake (Kanzake) 101
This week we’re digging up a classic from the archives that we released back in April 2020. The theme of the week is kanzake , which felt appropriate as a majority of our audience is now officially rolling into the winter months. If you’re interested in more warm/hot sake insight, we highly encourage you to check out the special session we hosted from Sake Future Summit 2020 featuring the mission of the exceptional kanzake service team traveling France for their annual Kanzake Tour . We also did a little impromptu sake warming/sipping session for the camera back when we originally released this episode, which you can find here . Over the next few months, in addition to our regular bi-weekly programming, we’ll be occasionally dropping rereleases of past episodes on topics that we haven’t really discussed in a number of years and that we feel deserve a little extra bit of attention. If you missed it the first time, now’s your chance to get caught up! Thanks for loving sake and shochu. Have a happy and healthy holiday season and we’ll be back with more brand-new Sake On Air for you next week. Until then, Kampai! This week we’re tackling arguably one of the most misunderstood segments of the sake world: Kanzake, often simply referred to as, Hot Sake. For a complex web of reasons, the quality and general nature of hot (or warm) sake is still shrouded in generations of preconception and misconception. However along with an aggressive reexamination of “Why?” in relation to lost practices in food and beverage, kanzake is in the midst of a mini-resurgence, particularly in Japan. Over the past decade, not only the number, but the level of quality and creativity entrenched in dining and drinking establishments throughout Japan has grown dramatically. Even outside of traditional Japanese cuisine or izakaya dining, some of Japan (and the world’s) most lauded genre-bending restaurants have made elements of kanzake service not only a part of their beverage program, but a cornerstone to it. This week we have Justin Potts , Marie Nagata , Big Chris (Hughes) and Little Chris (Pellegrini) on the mics as we delve into kanzake history, experiences, terminology, service, and heating things up at home. For the already-converted, hopefully you’ll find some hot tips (!) to add to your arsenal. For those still on the fence or for anyone that’s previously been burned (!) by less-than-positive experiences, hopefully y
Wed, December 13, 2023
Kurabito Stay with Marika Tazawa
With more travelers these days favoring unique experiences over a few days of leisure for their limited vacation days, Japan’s sake breweries have gradually been improving and expanding their offerings to both domestic and international visitors choosing to tick “sake journey” off their bucket list. An industry that’s largely sheltered itself from outside visitors for a significant chunk of recent history, many breweries are now for the first time figuring out how they can open themselves up to the possibility of tourism becoming a means of connecting with and growing their fanbase while developing a stable new form of reliable business. In a climate where tastings and tours are gradually becoming standard offerings at sake breweries throughout the country, Marika Tazawa went a step further and gathered the attention of the wider sake industry when she launched Kurabito Stay back in March of 2020. Kurabito Stay was the first sake tourism business to offer regular opportunities to, as the website states: “Become a sake brewer”, to anyone with the time and means to make it to the town of Saku in Nagano for a few days. Offering a range of two and three-day programs where participants stay at the brewery and take part in the various processes of making sake, for anyone wanting to get closer to and develop a more personal and in-depth understand of sake through experience, Kurabito Stay has become a no-brainer. Despite launching at the very beginning of one of the most challenging climates in recent history for tourism and travel, Kurabito Stay has now had over 400 participants take part in their range of sake-making programs from across the globe. Their success has demonstrated to the people and businesses of the region that there’s a unique appeal and potential in a synergistic relationship between sake and tourism for the future of rural Japan. With bookings now open for 2024 experiences , a new cycling program for visitors who want to spend a bit more time exploring the region, and a soon-to-be-announced second Kurabito Stay brewery partner prepping for their first programs (details in the show!), it seems that Kurabito Stay is indeed here to, well…stay. This week Justin Potts sits down with Kurabito Stay owner and founder, Marika Tazawa, to discuss all of the above and more. You can stay up-to-date with what’s happening with Kurabito Stay experiences and life in the Nagano town of Saku by following along on their Instagram , or get the latest tour information and availability on their website . Thanks for tuning in with us again this week. You can follow along with the team at Sake On Air also on Instagram , Twitter , and <a h
Wed, November 29, 2023
Sake in Brazil with Fabio Ota
Fabio Ota joins regular host Sebastien Lemoine to talk all things sake in Brazil. Fabio, a lawyer turned sake guy, is the CEO and creator of Megasake , São Paulo’s premier sake shop and distributor. He was named a Sake Samurai earlier this year as part of the 18h cohort, and holds 13 different sake certifications. Sebastien and Fabio get into the ins and outs of the unique nature of sake in Brazil, especially as it relates to the community of Brazilians with Japanese heritage. Although sake is made domestically in Brazil, premium nihonshu (sake made in Japan) has yet to make much of a splash. Fabio and his company are positioned to change that, especially in their work showing chefs how to add sake to their menus and how to pair sake with food. Fabio is also a masterful sake educator who has led courses on sake for over 1,800 F&B professionals and often hosts sake events in Brazil with other Japan connected organizations like the recent Festival do Sake that he held with JSS and the Japan House São Paulo. Give Megasake a follow over on instagram, especially if you live in São Paulo! https://www.instagram.com/megasake/ As always, let us know what you think about this week’s episode and we would love to know about other people introducing sake and shochu in South America! 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 & Shochu Makers Association and is broadcast from the Japan Sake & 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.
Thu, November 16, 2023
Tasting Sake… Professionally?
For many years a Sake Tasting Competition has been held for selected sake sommeliers from across the country in Tokyo to challenge their tasting skills and knowledge. This year the Brewing Society of Japan has released a special tasting kit, that can be bought by anyone (depending on the availability of it, of course) to help sake professionals and people who strive to learn more about how to evaluate sake, to test and train their tasting abilities. In this very special episode of Sake on Air, we decided to give it a try and with the help of the Japan Sake and Shochu Makers Association , we both got our hands on the sake-tasting kit and an invitation to the competition. So in this 2-part episode, we will share with you how both went. Along with some useful tips and knowledge on how to improve your tasting abilities and hone in on the skills needed to master them. In the first part of this episode, you will hear from Chris Hughes , Rebekah Wilson-Lye and Cindy Bissig about the tasting kit with some interview snippets of Sebastien Lemoine and Marie Nagata on how they got on. From a more simple just recognizing sweet vs dry, to determining which sake sample had higher Succinic acid along with a smell test. Spoiler alert, there were some surprising comments with the conclusion of Chris Hughes sharing that it was an incredibly humbling but super valuable experience, that he would love to have another go at one day and he is not alone in that. As we reach the 2nd half of this week’s episode, we will focus on the “42nd Japanese Tasting Competition” that we joined. In which the best Sake Sommeliers from all around Japan come together to “battle” it out over two rounds, a written knowledge and a taste test. As well as, some helpful tips on how to get better at conquering similar tests and more insights from our hosts on sake competition, appraisals, and easy ways to replicate some of these challenges in the comfort of your own home or local Izakaya. As always, let us know what you think about this week’s episode and your experience in sake tasting. We would love to know what other strategies people have in place to effortlessly asses a beverage (sake or not), so do let us know! At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram , <a href="https:/
Wed, November 01, 2023
Shochu Cocktails with Suzu
In this week’s episode of Sake On Air we dive further into the world of Shochu and Cocktails as we are excited to have had the chance to talk to Christian Suzuki-Orellana , aka ‘ Suzu ’, the founder of Kagano Pop-Up, General Manager & Bartender at “Wildhawk” as well as a participant of the immensely popular Netflix show, “ Drink Masters ”. Among his many achievements, he has been nominated for best US Cocktail Bar and Bartender of the Year in 2022 and is currently traveling all over the world to serve up some finger-licking delicious Cocktails that are often inspired by his childhood and teenage years living and working in Tokyo in his grandparents’ restaurant. So when our friends and sponsors at the Japan Sake and Shochu Makers Association told us they had invited him and a delegation of inspiring mixologists to Japan for a special Shochu tour and workshop, we could not believe our luck. Looking at his impressive resume of working in some of San Francisco’s most iconic cocktail bars, including 15 Romolo, Benjamin Cooper, and Wildhawk, we decided to bring another Cocktail powerhouse as a guest host for this week’s Podcast, no other than Joshin Atone , former SG Shochu brand manager and founder of “Flow”, a brand and operations consultancy for bar projects and beyond. Find out more about him in our Episode-47: The SG Shochu with Joshin Atone . To keep the balance and hear more from these two Cocktail masters this episode is facilitated by our very own Cindy Bissig , who besides enjoying a few cocktails here and there also had the chance to meet Suzu in person at the Japan Sake and Shochu Information Center, hear about his trip to Kagoshima and try some of the Cocktail creations not just Suzu, but the group of Bartenders came up with. This episode will give you deep insights into Cocktail des
Wed, October 18, 2023
Kusu Day: Tasting Awamori
This week, we ask that you indulge us just a bit as we…indulge. During Justin’s super-secret (and all-too-brief) return to Japan we had the opportunity to conduct a single recording. That date just happened to coincide with Kusu Day (September 4 th ) and the magnificent tasting set available at the JSS Information Center. Since Awamori doesn’t get nearly enough love, both on this show and in general, your hosts Marie Nagata , Chris Hughes , and Justin Potts decided to go ahead and dive straight into an impromptu tasting flight of ten (!) Kusu ranging in age, style, and maturation time. Long story short, the journey was as divine as the discoveries. What is Kusu , you ask? For that, we recommend you take a moment to listen to our Awamori 101 episode with Christopher Pellegrini , as well as our interview with Maurice Dudley . If you want a (literal) view into a fantastic distillery in Okinawa and a glimpse of how the gorgeous kame earthenware aging pots are crafted, take a moment to check out the interview and tour with Chuko Awamori Distillery we did for the Sake Future Summit . This week, it’s the Sake On Air crew sipping Awamori. Nothing more, nothing less. You can find the list of everything we sampled below, so if any of our descriptions (or reactions) pique your interest, we recommend you bookmark the matching beverage for your next Japan visit. <img loading="lazy" decoding="async" src="https://sakeonair.com/wp-content/uploads/2023/10/393910282_994997278246329_6350581921765682672_n-edited.jpg" alt="" class="wp-image-50768" width="548" height="548" srcset="https://sakeonair.com/wp-content/uploads/2023/10/393910282_994997278246329_6350581921765682672_n-edited.jpg 2048w, https://sakeonair.com/wp-content/uploads/2023/10/393910282_994997278246329_6350581921765682672_n-edited-300x300.jpg 300w, https://sakeonair.com/wp-content/uploads/2023/10/393910282_994997278246329_6350581921765682672_n-edited-1024x1024.jpg 1024w, https://sakeonair.com/wp-content/uploads/2023/10/393910282_994997278246329_6350581921765682672_n-edited-150x150.jpg 150w, https://sakeonair.com/wp-content/uploads/2023/10/393910282_994997278246329_6350581921765682672_n-edited-768x768.jpg 768w, https://sakeonair.com/wp-content/uploads/2023/10/393910282_994997278246329_6350581921765682672_n-edited-1536x1536.jpg 1536w" sizes="auto, (max-width: 548px) 100vw, 548px" /
Wed, October 11, 2023
Kura One by Katsunari Sawada (Part 2)
In our last podcast episode of Sake On Air, we had two of our regular hosts Chris Hughes and John Gauntner talk with Katsunari Sawada , the man behind the pocket-sized sake can, KURA One . If you have not had a chance to listen to it yet, we recommend you do so ( here ) before listening to the 2nd part, as we are looking further into the question of whether this could be indeed the future of packaging for the sake industry and beyond. We will also be diving deeper into how to market sake overseas and KURA One’s strength in doing so. This comes as no surprise as Sawada-san has an incredible PR and marketing background and knows that putting in extensive research into what producers, sellers, and consumers want is crucial to building a successful concept and product. But what is KURA One’s long-term strategy? With a huge demand for small format single-serving units in Japan, how will the company navigate the challenge of possibly cannibalizing brands that they are promoting (or vice versa) in other markets, and are these small cans really sustainable in the long run? As always, we would love to hear what you think about this special double episode and make sure to check out KURA ONE on Instagram , as Sawada-san often posts promotions and special deals. 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 & Shochu Makers Association and is broadcast from the Japan Sake & 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.
Thu, September 28, 2023
Kura One by Katsunari Sawada (Part 1)
In this week’s episode of Sake On Air, two of our regular hosts Chris Huges and John Gauntner came together to chat with Katsunari Sawada san, the mastermind behind KURA One ! For anyone unfamiliar with KURA ONE, the company’s mission in their own words “is a sake service that changes the “unreachable” into “deliverable”.” Moving away from the bigger sized 720 ml bottle and creating a smaller 180 ml aluminum sake can, an alternative to the traditional “One Cup”. Sawada-san has set out to change the sake industry and is working with representative brands of sake breweries that have won awards both domestically and internationally, hoping to promote sake. With the brand KURA ONE becoming more and more prominent it might come as a surprise that the man behind the idea did not really drink sake in his 20s and 30s. When asked why, he answered that it was because of the image he had about alcohol being used to “just get drunk” and it was not until much later in his life that he connected with the beverage. In fact, he attributes coming back to Japan after extensively traveling all around the world that made him realize his role and responsibility in helping people to discover the charm of his home country, Japan. Knowing this could only be done by truly understanding the local mindset, he visited 47 prefectures across Japan, in which he had many opportunities to exchange opinions with craftsmen and brewers. This uniquely valuable experience is what became the foundation of it all, as he became fascinated by regional products born from geographical and cultural backgrounds, influenced by the way of life, thinking, and attitude of the craftsmen who create them. This is where the Idea of KURA ONE started. Combining his incredible PR & communication knowledge with finding a new way to package and showcase these producers is what we see in KURA ONE today. Finding smart solutions that both help the people in the industry who make the sake, as well as using data to customize the products for customers to easily understand the product with smart technology to help to easily deliver and store them. Plus dare we say, these can’s are also incredibly beautiful to look at. Prepare yourself for an engaging conversation as John, with his extensive knowledge of the sake import industry follows up with Sawada-san on some key points of why or why not this might be the future of packaging. As always, let us know what you think about this week’s episode and we will be back very soon with part 2! In the meantime make sure to check out KURA ONE on Instagram , as Sawada-san has mentioned he will h
Tue, September 12, 2023
Translating Taste with Arline Lyons
Arline Lyons never expected to be the go-to translator for sake related writings coming out of Japan, but remix Mr. Crichton, “sake finds a way.” Our American host in America, Justin Potts sat down with her to talk sake, translation, and some exciting news regarding the growth of Sake on Air. Based in Zurich, Switzerland, Arline holds the (WSET) Level 3 Award in Sake and is a SSI International Kikizake-shi, and a SEC Advanced Sake Professional. In their free flowing conversation, they also get into the sake industry in Europe and some of the differences in wine and sake education. Arline is the mastermind behind the sake focused newsletter ( https://taste-translation.com/ ), sake workshops in Europe ( https://discover-sake.com/ ), and a delightful series of t-shirts that can be found here: https://saketees.com/product-category/t-shirts/ . She is also one of the go-to translators for the Brewing Society of Japan and for our dear friends at JSS. In her life away from sake, she is also a highly accomplished translator in the pharmaceutical and medical field. Annnnnd now she is joining the team here at Sake on Air! Arline will be writing a monthly post about sake for the Sake on Air website. You can find the first one here: https://sakeonair.com/2023/09/13/is-wine-the-best-way-to-promote-sake/ Share your thoughts with us on Don’t hesitate to also reach out to us with sake or shochu-related thoughts or questions on Instagram , Twitter , and Facebook or at questions@sakeonair.com ! Don’t forget to rate us on the podcast service of your choice or just write it on a sake label, we don’t care. 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 & Shochu Makers Association and is broadcast from the Japan Sake & 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 .
Tue, August 22, 2023
Mixing Shochu with Bartender Soran Nomura
How do we effectively promote Japan’s indigenous beverages? That is the million-dollar question and something the Japan Sake and Shochu Makers Association are working on relentlessly every day. On the Shochu front, one way they are doing this is by collaborating with bartenders and mixologists from all around the world who have fallen in love with Shochu and Awamori and showcasing the fruits of these collaborations at special events. Recently, we were lucky to join one of these events, where we got front-row insights into the state of the industry as well as being treated to some delicious Shochu Cocktails by not other than Soran Nomura , renowned in the bartending community both in Japan and abroad, owner of Nomura Shoten , the Quarter Room in Tokyo, creator of beverage consultant firm “ ABV+ ” among a long list of things. So in this week’s podcast, our regular hosts and Shochu enthusiasts Christopher Pellegrini and Marie Nagata sat down together with Soran to chat about his incredible story. Starting out his journey somewhat 20 years ago in London, with the dream to study art, he very quickly realized he needed a way to make money, so he joined the team at a bar in east London, first as a bar back, but quickly worked his way up in no less than 2 months to become a bartender! His love for art inspired him to reinterpret garnishes and cocktail presentations which lightened his passion for cocktail making and inspired him to become a mixologist. Fast forward and 10 years later, Soran became the head bartender at well-known Fuglen in Tokyo. He then moved on to work on a variety of things including opening his own consultancy called “ABV+”, and working as the bar producer and manager at the famous K5 Hotel in Tokyo, before opening Nomura Shoten in 2022, followed by the the Quarter Room earlier this year. A unique bar concept that intends to fuse art and cocktails. Listening to Soran, and how he approaches new cocktail creations even left our hosts in awe for a few seconds. Comparing the layer of a drink with mixing colors for a painting, Soran brings it all back to his beginnings and passion for art. As always, let us know what you think about this week’s episode and if you are in Tokyo, make sure you visit Nomura Shoten or the Quarter room! You can of course follow Soran on his Instagram and don’t hesitate to also reach out to us with other
Wed, August 09, 2023
Bubbling in the Moromi with Martin Sturma
Martin Sturma’s path to kurabito life at Shimizu Seizaburo Shoten has been a winding one. He first started working with sake at the JETRO Prague office , but he had already fallen in love with drink thanks to a fateful encounter on a study abroad trip to the U.S., of all places. By 2020 he was ready to make the move to Japan and start working at a brewery, but the pandemic got in the way, and he found himself in Paris working for one of the more interesting sake makers outside of Japan, WAKAZE . There he was able to build experience across all parts of the brewing process, preparing him for when Japan finally reopened its borders, at which point he promptly set off to start at Shimizu Seizaburo Shoten, the makers of Zaku. Today he joins us to talk about his experiences becoming a kurabito , the differences between working at a sake brewery outside of Japan and a more traditional brewery in Japan, and why keeping the yeast happy is the best way to make delicious sake. Anybody planning on coming to Japan to brew sake? Share your ambitions with us on Instagram , Twitter , and Facebook . You can also follow Martin’s adventures on his instagram . 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 & Shochu Makers Association and is broadcast from the Japan Sake & 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 .
Wed, July 19, 2023
Tippsy Sake with Genki Ito & Sachiko Miyagi
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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . The show is brought to you by Potts.K Productions with audio production by Frank Walter .
Fri, July 07, 2023
ARUTEN: On Your Own Terms with 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 & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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.
Wed, June 21, 2023
MOYASHI: On Your Own Terms with the Sake Concierge
“ 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 & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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.
Tue, June 06, 2023
GENSHU: On Your Own Terms with 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 & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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.
Wed, May 31, 2023
AMAKUCHI: On Your Own Terms with 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 & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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.
Fri, May 26, 2023
ARABASHIRI: On Your Own Terms with 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 & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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.
Sat, April 29, 2023
KURA: On Your Own Terms with 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 & 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 & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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.
Fri, April 21, 2023
MUROKA: On Your Own Terms with 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 & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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.
Tue, April 18, 2023
RICEY: On Your Own Terms with the Sake Concierge
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 & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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.
Fri, April 14, 2023
KANRI: On Your Own Terms with 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 & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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.
Wed, April 12, 2023
NAMA: On Your Own Terms with 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 <a href="https://www.instag
Sat, April 01, 2023
Discovering Yamaguchi Sake with Jim Rion
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 & Shochu Makers Association and is broadcast from the Japan Sake & 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.
Sun, March 26, 2023
Starting a Brewery with 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 , Twit
Wed, March 22, 2023
Thank You
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
Fri, March 10, 2023
Bringing Sake into the American Mainstream (Sake Future Summit 2022)
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 100 th episode of Sake On Air. Until then, kampai ! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . The show is brought to you by Potts.K Productions with audio production by <a href
Tue, February 28, 2023
Global Transformation of Sake (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 & Food Pairing” with Marie Chiba (EUREKA!) and Hitoshi Utsunomiya (JSS), “Challenging Tradition & Innovation”” with Choubei Yamamoto (Kaze no Mori) and Norimasa Yamamoto ( KID ), “Shochu as a Global Beverage” with Julia Momose (Bar Kumiko), Shuzo Nagumo (Spirits & 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 <a href=
Thu, February 16, 2023
Okawari: Parenting with Sake
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 & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo . The show is brought to you by Potts.K Productions with audio production by <a href="https://www.instagram.com/fr
Sat, February 11, 2023
Constructing a Sake Ecosystem with 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 .
Wed, January 25, 2023
The Sparkling Sake Brewery
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 t he 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
Thu, December 22, 2022
Interviewing George Briant Parsons Inoue of 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 & Shochu Makers Association and is broadcast from the Japan Sake & 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.
Fri, December 02, 2022
Seasonal Sake with Namazake Paul
For Paul Willenberg – aka “ Namazake Paul ”– namazake is a unique exploration into the seasonality of sake. Based in Portland, Oregon, Paul has been lovingly cultivating what’s become arguably the most prolific source for unpasteurized sake (namazake) in the U.S. Due to namazake being primarily available only as seasonal, limited releases, along with the logistical challenges (and costs) associated with bringing this special sub-category of sake to a market that’s still very much in its early stages, availability of this exciting slice of the sake category has long been limited. However, thanks to Paul’s passion and commitment, awareness is growing, as is demand. This week Sake On Air hosts Chris Hughes and Sebastien Lemoine sit down with Namazake Paul to discuss the appeal and possibilities unique to the world of namazake, as well as the approaches and challenges to making a nama-filled sake world a reality. And speaking of seasonality, it just so happens that Paul has put together a special labor-of-love for the holiday season: the world’s first and only Sake Advent Calendar ! If you’re listening to this week’s episode and have someone in your life that you think would benefit from a holiday season fueled by delicious sake, or if you’re looking to treat yourself a bit this year, there’s still time to score this special seasonal package in time for the holidays . Share your namazake experiences with us here @sakeonair over on Instagram , Twitter , and Facebook . If you’re curious to know what the cast and crew of Sake On Air are up to, be sure to follow along with us at any or all of the above. 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 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 & Shochu Makers Association and is broadcast from the Japan Sake & 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.</
Sat, November 19, 2022
Sake Travel Episode 5: Kyoto with the Sake Concierge
“My life in Kyoto is my life in sake.” Those few words from this week’s guest, Sake Concierge Takashi “Umio” Eguchi, rather appropriately and succinctly sum up why it is we were so excited to have him join us to explore such an iconic sake region. Author of the excellent tasting notes for The Japanese Sake Bible , host of his insightful YouTube tasting series and the accompanying Sake Concierge website , as well as hosting a wide range of tasting events and tours throughout Kyoto and the surrounding regions exploring the finer details of sake, Umio’s love and appreciation for his home of Kyoto is palpable. Note, however, that while this week’s show does indeed touch upon the greater Kyoto region just a bit, as often happens, the Fushimi region pretty much steals the show this week. Which is fine, as there’s never enough time that can be dedicated to this iconic area. (Those keen to dig deeper can revisit Episode 55 , or John’s interview with Gekkeikan from the Sake Future Summit , as well). Rest assured, we’ll be back to Kyoto again – and again, and again… Another exciting component of this week’s show is that we’ve finally got our often behind-the-scenes, ever-traveling social media supervisor (and co-host of Sake Unplugged ), Cindy Bissig taking a turn in the interviewer seat! And one more thing: as you’ll hear at the top of the episode, Sake Future Summit is coming back! Tune-in for info on dates and times and be sure to follow along for more details as they materialize. For that, along with plenty more sake and shochu updates, follow along with us at @sakeonair on Instagram , Twitter , and Facebook , or if you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com . We’ll be back with more Sake On Air in just a couple of weeks. Until then, kampai ! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center
Thu, November 03, 2022
Taste with the Toji & Simone Maynard
As much as this week’s episode is informative, it’s also a bit of a celebration. Simone Maynard (aka: Sake Mistress ) has been a dedicated, hard-working evangelist spreading the good word of sake in her native home of Australia for years. That was until the spring of 2020 sent any and all opportunity to congregate around a bottle of nihonshu to a screeching halt. Unable to sit idly by while Japan’s breweries’ sales slumped and sake-inspired communities seemed to gradually dissolve, she launched Taste with the Toji , a weekly online community bringing sake lovers and sake-curious into the virtual room living room’s of sake breweries throughout Japan. What began as an experiment in hopes of at least managing to do something rather than nothing while being stuck in one of the most restrictively locked down regions of Australia, that experiment organically evolved into a nearly weekly gathering that is now approaching its 100 th session as of this recording. Managing to cultivate a sake-centric community that incorporated a vast range of Japan’s most inspiring breweries and dedicated sake-driven followers eagerly tuning in each week for new sake discoveries and to check in with new and old friends alike, Taste with the Toji has become an international sake-lovers’ virtual watering hole that a diverse and ever-growing community not only takes part in, but also contributes to. For a number of reasons outside of her control, despite extensive and incessant communication with breweries and community members supporting her work from Japan, the Sake Mistress was unable to venture back to the sake homeland until September 2022. Thanks to her thoughtful and dedicated engagement with the world of sake, her return marked both an inauguration and a celebration, as she was honored the with the prestigious title of Sake Samurai . For this week’s episode, we interview Simone in front of a live audience, digging into her personal sake story, but also discussing her experience with the evolution of Taste with the Toji while distanced from Japan but connected through community at a distance over the past 2+ years, how it feels to be back on the island after so long for an entirely unexpected (but well-deserved) honor, and how she’s thinking about her sake path ahead. For some of our listeners, this episode may come across as a bit “inside baseball.” That’s because the live audience gathered for this week’s recording is comprised of individuals that have been either dedicated followers or contributors (most often both) to the Taste with the Toji community over the past co
Wed, October 19, 2022
Sake Travel Episode 4: Niigata City
We’re continuing on our Sake Travel series this week with a visit to the city of Niigata. While the entire prefecture of Niigata is littered with fantastic sake destinations, we’ve decided to narrow the scope just a bit and save our explorations into the greater region for another day. That being said, we’ve dabbled in Nagaoka and Sado Island as part of our previous episodes, which are you can tune into now if you’re seeking a deeper exploration into the larger region right this minute. In order to help us do this great city justice we’ve recruited Tomomi Duquette to the show this week, founder and director of Niigata Sake Lovers , not to mention a prolific educator and navigator throughout the larger world of sake in general. In this week’s discussion we more-or-less arrived at the conclusion that a visit to Niigata should start (and end) with a visit to Tabi Bar and Ponshukan – both located right inside Niigata Station – but where you go from there is really up to you. When it comes to drinks and dining we touch upon Furumachi Jikon , Bit , Armonia , Ponshu Girl , Suzuki Sengyoten (for the early-risers), Minato Sushi , and more. If you’re in town at the right time, there’s Furumachi Burarizake (Furumachi Pub/Izakaya Crawl), the (in)famous sake festival, Sake no Jin , and the recent Niigata brewing industry mainstay, the Niigata Jozo (Brewing) Summit . For those looking to explore the wider world of Niigata brewing and beverage, spending a night in the neighboring fermentation town of Nuttari is a must, not to mention the ever-growing Niigata Wine Country and the enjoyment of Japan’s first craft beer brewery , along with a handful of other great local beer producers . For sake brewery tours, Imayotsukasa is an easy (and highly recommended) visit, as well as DHC for its hospitality and welcoming setup at Kayamatei tasting room
Wed, October 05, 2022
Sake Travel Episode 3: Hokkaido
For this third installment of our Sake Travel Series, we’re heading north – way north! More commonly associated with some of the best skiing and snowboarding on the planet , extravagant snow festivals , expansive landscapes unlike anywhere else in Japan, and a wholly unique and celebrated culture rooted in the livelihood of the Ainu people spanning centuries, it’s fair to say that Hokkaido was really only added to the sake map relatively recently. But what an incredible trajectory Hokkaido sake is on . From the rapid development of breweries across the territory by Kamikawa Taisetsu , to the unprecedented brewery relocation of Michizakura to the region, and the almost overnight transformation into a rice-cultivating powerhouse, Hokkaido is being looked to as a vision for the future of sake. To help you chart that vision this week are your hosts John Gauntner, Cindy Bissig, and Chris Hughes. From local stories and history to exciting brewery developments and a few suggestions on places to check out for some exceptional sake discoveries, we’ve got you covered. For more info on Hokkaido and other regional adventures, follow along with us at @sakeonair on Instagram , Twitter , and Facebook , or if you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com . We’ll be back with more Sake On Air in just a couple of weeks. Until then, kampai ! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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.
Thu, September 22, 2022
Unfiltered September 2022
In August we gave you a taste of our new Sake Travel series, which we’ll be returning to again here shortly. This week, however, we’ve got the first in what will be another new ongoing series: Unfiltered . New things are happening all the time in and around the sake and shochu industries that are noteworthy and impactful. As individuals living-with-sake, we’re also constantly having a range of new experiences that are being impacted by the constantly evolving worlds of sake and shochu. We wanted a good excuse to bring our hosts – and occasional guests – together to not only inform our listeners of some of the industry’s more significant news and developments, but also provide a bit of context, sharing our own personal thoughts, experiences, and insights along the way. We may (likely) just chat on sake-related things that just happen to be on our mind, as well. This week your hosts Rebekah Wilson-Lye, Chris Hughes, and Justin Potts sit down to discuss: ・The underrecognized impact that catching COVID has on those in the food and beverage industry . ・The possibility of a (nearly) fully open Japan in the not-so-distant future. ・The National Tax Agency’s less-than-perfectly executed campaign to “get more young people to drink” . ・The establishment of the Japan Craft Sake Brewers Association and how it reflects (and challenges) current industry regulations while striving to broaden the category. We had a lot more to discuss, but will be saving it for a future Unfiltered episode. Let us know what you think of this new series format by following along and sharing with us at @sakeonair on Instagram , Twitter , and Facebook . You can share questions and ideas for future Unfiltered discussion topics by reaching out to us at questions@sakeonair.com . Somehow, sake and shochu taste (even more) exceptional this time of year. Enjoy (responsibly) and kampai ! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo . The show is brought to you by <a href="https://w
Wed, August 31, 2022
Sake Travel Episode 2: Nagano
In case you missed it, last week we kicked off a new mini-series in Osaka . This week, together with hosts John Gauntner, Rebekah Wilson-Lye, and Chris Hughes, we’re off to Nagano ! Despite being Japan’s only entirely landlocked prefecture, sharing a border with 8 different prefectures gives the region with 2 nd most breweries in Japan some wild diversity. Being a rather short and easy trip from Tokyo gives it some great accessibility. Together, the newly-minted Geographical Indication of Nagano makes for a no-brainer when it comes to sake travel. Despite this being a travel-centric episode, this week’s show is additionally packed with regional sake facts and is a fantastic primer on the region as a whole. From a breakdown on regional rice varieties and yeast types to local styles, an examination of local regional differences to unique food culture, the group’s combined sake knowledge and clear love for Nagano makes this episode a resource worth bookmarking for future reference. Beautiful (and dangerous) festivals , massive sake events , excellent museums, favorite sake picks , great brewery visits , world-class lodging and dining , sake therapy, and more, this week the crew goes over this gorgeous region with a fine-tooth comb, demonstrating exactly why Nagano deserves its place near the top of the sake pyramid and a significant chunk of time on your next Japan itinerary. For more info on Nagano and other regional adventures, follow along with us at @sakeonair on Instagram , Twitter , and Facebook , or if you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com . We’ll be off to a new destination next week. Until then, kampai ! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & 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
Wed, August 24, 2022
Sake Travel Episode 1: Osaka
We’re kicking off a new semi-ongoing series this week! Over the course of the past couple of years, in a world where international visitors have been largely restricted from entering Japan, we’ve been repeatedly getting a specific type of show topic request: sake travel. For those that have been used to visiting Japan on relatively frequent occasion but have had their regular visits rudely interrupted, many are keen to make the most of their long-awaited return once they are finally permitted to make the trip. For many others that have yet to tick Japan off of their bucket list, we’ve been contacted by a lot of listeners looking to remedy that as soon as they’re able, and make the most of their sake experiences here on the islands in the process. In a world where the results of a Google search are often treated as the “best answer” to a majority of the world’s unanswered questions, a lot of the most accessible and exceptional sake experiences to be had all across Japan have yet to bubble to the surface. For this series, we decided to bring together regular Sake On Air hosts that have both passion for, and experience with specific regions of Japan, together with long-time locals and specialists in local travel, dining, and of course, sake, to offer our listeners some tips on how to go about making the most of their next sake journey in Japan. To kick things off this week, show host Justin Potts is joined by long-time resident, musician, Sake Industry News editor , tour guide, and all-around exceptional sake advocate , Julian Houseman , to explore his home court in and around Osaka. Whether it’s taking advantage of your proximity to the legendary Nada and Itami regions and some of their iconic breweries , finding appreciation for the underappreciated Ikeda region , shopping for exceptional sake at legendary retailers like Yamanaka Sakenomise or Asano Nihonshuten , or running out to the suburbs for a visit to Daimon Brewery , Julian has more than a few suggestions for good times and great gastronomic discoveries in one of Japan’s most boisterous culinary metropolises. As Julian mentions at the end of the episode, be sure to keep an eye out for his article introducing some Osaka’s must-visit sake bars
Wed, August 17, 2022
Back on Air Livestream
Back on Air Livestream We can’t believe it has been nearly 4 months since our last “official” show release . Even though it was part of the plan, we’re now getting a bit stir-crazy. It’s time to get back on air. For those that missed it, we got most of the gang together at the JSS Information Center for a livestream back on July 29 th . For those of you that missed it, we’ve cleaned up the audio and made it buttery smooth for your podcast-listening pleasure this week. If, however, you’re keen to take in the show in its entirety along with the all-too-rare visual component, you can watch that on our YouTube channel here . (Feel free to subscribe while you’re at it, as well). This week Sebastien Lemoine , Christopher Pellegrini , Rebekah Wilson-Lye , Chris Hughes , Cindy Bissig , and Justin Potts all pull up a seat at the bar to: Kampai! (2:56) Share stories from (up and) down time (7:50) Ponder the significance of Justin’s beverage selection (26:18) Consider our cloudy reunion (30:28) Soak up Big Chris’ haiku skills (31:03) Double down on doburoku (36:57) Announce new shochu regulations (47:50) Inquire about snazzy gentleman attire (48:56) Fire off an industry trend lightning round (51:14) Try to determine what awamori tastes like (57:55) Attempt to define French sake vs. “rice wine” (1:00:50) Discuss some favorite Tohoku sake (1:04:20) Collaborate on collaborations (1:08:28) Confirm the seemingly endless expansion of sake breweries making more than just sake (1:14:10) Explain fruity shochu (1:21:10) We’re as busy as ever at @sakeonair on Instagram , Twitter , and Facebook . If you’re curious to know what it is the cast and crew of Sake On Air are up to or are eagerly awaiting hints about what we’ve got coming down the pipeline, be sure to follow along with any or all of the above. If you’d like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com . Next week we’ll be starting our mini-series highlighting sake-inspired travels experiences in different regions across Japan. For all of our listeners out there with Japan plans on the
Thu, May 12, 2022
A Message from Sake On Air
Back in October of 2018 when we released the very first episode of Sake On Air, none of us had recorded or produced a podcast before, and there was no precedent for what a podcast about sake and shochu could or should be. At the time, the number resources with quality information about what sake is were both growing and improving – which was fantastic! So instead of retreading that same material, we set out with the goal of “expanding the dialogue around sake and shochu.” Having a basic understanding of these incredible beverages and the common themes and terminology surrounding them is as important today as it was when we started. But given the geographical home of all of our hosts and our connections throughout the industry here in Japan, we felt that our role wasn’t only to inform our listeners as to what sake and shochu are, but to hopefully convey why it is they’re important and worth caring about. That’s why we emphasized the idea of “dialogue,” because to truly appreciate these magnificent beverages, we felt that engaging with a wide range of questions is equally – if not more – important than the so-called “answers”, and that the opportunity to examine the world of sake and shochu from a range of perspectives and appreciate the different values attributed to their beautiful complexity is what’s truly going to result in more individuals around the globe developing a life-long relationship with sake. We’d like to think that we’ve succeeded to certain degree in achieving fraction of that lofty goal that we initially set out for ourselves. We’re certainly proud of what we’ve put out into the world as Sake On Air, but we also recognize that there’s a great deal of work still to be done, as well as plenty of room for improvement to our formula. Working on the show over the past 3.5 years, as a team we regularly discuss the nature of the work that we feel we ought to be engaging in, not only as a podcast, but as a team. Throughout that time the sake industry has grown significantly, but so has our crew. The lives and professional obligations and directions of each individual here at Sake On Air has morphed and evolved, and Sake On Air needs to not only grow together with our listeners, but also together with our dedicated hosts and production team. Over the years there have been a lot of ideas and ambitions that we’ve been unable to realize for one reason or another, however in order to continue to make the show meaningful, we feel that the show needs to evolve to reflect the growing needs of our listeners, the changes in the industry, and the motivations of our crew. After a lot of discussing and planning internally, we’ve committed to making that transition, which is why the show will be going on just a brief hiatus. At the time of this recording we’re unable to announce a specific date upon which the show will return to the airwaves, but rest assured, you won’t have to wait long. When the show does retu
Thu, May 12, 2022
A Message from Sake On Air
Back in October of 2018 when we released the very first episode of Sake On Air, none of us had recorded or produced a podcast before, and there was no precedent for what a podcast about sake and shochu could or should be. At the time, the number resources with quality information about what sake is were both growing and improving – which was fantastic! So instead of retreading that same material, we set out with the goal of “expanding the dialogue around sake and shochu.”Having a basic understanding of these incredible beverages and the common themes and terminology surrounding them is as important today as it was when we started. But given the geographical home of all of our hosts and our connections throughout the industry here in Japan, we felt that our role wasn’t only to inform our listeners as to what sake and shochu are, but to hopefully convey why it is they’re important and worth caring about. That’s why we emphasized the idea of “dialogue,” because to truly appreciate these magnificent beverages, we felt that engaging with a wide range of questions is equally – if not more – important than the so-called “answers”, and that the opportunity to examine the world of sake and shochu from a range of perspectives and appreciate the different values attributed to their beautiful complexity is what’s truly going to result in more individuals around the globe developing a life-long relationship with sake. We’d like to think that we’ve succeeded to certain degree in achieving fraction of that lofty goal that we initially set out for ourselves. We’re certainly proud of what we’ve put out into the world as Sake On Air, but we also recognize that there’s a great deal of work still to be done, as well as plenty of room for improvement to our formula.Working on the show over the past 3.5 years, as a team we regularly discuss the nature of the work that we feel we ought to be engaging in, not only as a podcast, but as a team. Throughout that time the sake industry has grown significantly, but so has our crew. The lives and professional obligations and directions of each individual here at Sake On Air has morphed and evolved, and Sake On Air needs to not only grow together with our listeners, but also together with our dedicated hosts and production team. Over the years there have been a lot of ideas and ambitions that we’ve been unable to realize for one reason or another, however in order to continue to make the show meaningful, we feel that the show needs to evolve to reflect the growing needs of our listeners, the changes in the industry, and the motivations of our crew.After a lot of discussing and planning internally, we’ve committed to making that transition, which is why the show will be going on just a brief hiatus.At the time of this recording we’re unable to announce a specific date upon which the show will return to the airwaves, but rest assured, you won’t have to wait long. When the show does return, you likely won’t notice any big changes
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