Episode 10 Show Notes

Season 1, Episode 10. Since we’ve learned about sake ingredients and sake classifications already, we thought it might be fun to look at the sake production process. We’re starting with what is called “raw materials preparation”. This encompasses rice washing, soaking and steaming. These three distinct steps all work together to prep the sake rice for fermentation.

Skip to: 00:19 Hosts Welcome and Introduction
Welcome to the show from John and Timothy

Skip to: 02:14 Sake Education Corner: Raw Materials Preparation

Skip to: 14:28 Sake Tasting Introductions

Skip to: 17:45 Sake Tasting: Kuroushi Junmai Ginjo

Kuroushi Junmai Ginjo

Brewery: Nate Shuzoten
Classification: Junmai Ginjo
Acidity: 1.7
Alcohol: 16.5%
Prefecture: Wakayama
Seimaibuai: 50%
SMV: +3.0
Rice Type: Omachi
Brand: Kuroushi (黒牛)
Importer: JFC (USA)
Sake Name English: Black Bull
View On UrbanSake.com

Where to Buy?
Purchase on TippsySake.com: Kuroushi Junmai Ginjo
NOTE: Use Discount Code “REVOLUTION” for 10% off your first order with Tippsy Sake.


Skip to: 23:31 Sake Tasting: Kamotsuru “Itteki Nyukon” Junmai Ginjo

Kamotsuru “Itteki Nyukon” Junmai Ginjo

Seimaibuai: 60%
SMV: +3.0
Rice Type: Hattannishiki
Prefecture: Hiroshima
Alcohol: 15.0%
Classification: Junmai Ginjo
Acidity: 1.5
Brewery: Kamotsuru Shuzo
Brand: Kamotsuru
Importer: Mutual Trading (USA)
View On UrbanSake.com

Where to Buy?
Purchase on TippsySake.com: Kamotsuru “Itteki Nyukon” Junmai Ginjo
NOTE: Use Discount Code “REVOLUTION” for 10% off your first order with Tippsy Sake.


Skip to: 36:28 Show Closing

This is it! Join us next time for another episode of Sake Revolution!

Episode 10 Transcript