Episode 94 Show Notes
Episode 94. Listen at SakeRevolution.com. This week John and Tim try to keep the episode short and sweet… EXTREMELY sweet, that it! Yes, extreme sakes are back! Listen in as we descend the Sake Meter Value (SMV) scale to taste a sake rated at a stunningly low -86! This super-duper sweet strawberry nigori from Homare Shuzo shatters our expectations on what extremely sweet sake is all about. Made with pure strawberry purée, this funky brew gives us serious Jamba Juice smoothie vibes all while maintaining a background flavor of clean and smooth sake and does not take itself too seriously. While extremely sweet sake is not something you could drink all day, it certainly reigns supreme in the world of desserts and after-dinner drinking. Lets see if Sweet Dreams are made of this! #SakeRevolution
Skip to: 00:19
Welcome to the show from John and Timothy
How to measure Sweetness in sake? We use a scale called the SMV or Sake Meter Value. On this scale, Positive numbers are drier, negative numbers are sweeter. Also referred to as “nihonshu-do”.
Aizu Homare Strawberry Nigori
Brewery: Homare Shuzo
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Episode 94 Transcript
John Puma: 0:21
Hello everybody. And welcome to Sake Revolution. This is America’s first sake podcast, and I am your host, John Puma from the Sake Notes. Also the administrator over at the sake discord And around these parts, I’m the guy who’s not to be confused with the sake samurai.
Timothy Sullivan: 0:44
And I am your host, Timothy Sullivan. I am the sake samurai. I’m a sake educator and I’m also the founder of the Urban Sake website. And every week John and I will be here tasting and chatting about all things sake and doing our best to make it fun and easy to understand.
John Puma: 1:03
well, that is right. Tim fun and easy to understand is our motto. Uh, and sometimes though we like to get a little extreme
Timothy Sullivan: 1:14
that’s our favorite new series
John Puma: 1:18
Timothy Sullivan: 1:20
to make things fun. Sometimes you have to get extreme,
John Puma: 1:24
Ooh. All right. All right.
Timothy Sullivan: 1:28
John Puma: 1:28
The big, big, big word extreme.
Timothy Sullivan: 1:33
The previous extreme sake we looked at was what, what did we do?
John Puma: 1:39
Uh, well, it was extreme in a lot of ways.
Timothy Sullivan: 1:42
Yes, that was our low intervention sake. The rice was milled. Only 90% remaining, which is very robust, a very full grain for a sake. That was really fun. And we’re going to be doing another extreme sake, what is the focus of our extreme sake for today?
John Puma: 2:08
You know how every episode we talk about the sake meter value sake that we, that we pour. And we talk about how sometimes that number, it doesn’t really mean that much, unless it’s kind of extreme.
Timothy Sullivan: 2:22
John Puma: 2:24
We’re going to talk about that number when it gets extreme.
Timothy Sullivan: 2:28
Okay. So we’re going to talk about a super dry sake?
John Puma: 2:32
oh, no, Tim. No, no, no, no. We’re going to do, we’re going to do that one day, but today we’re going in the opposite direction
Timothy Sullivan: 2:40
John Puma: 2:41
yes, it’s going to be extremely sweet sake.
Timothy Sullivan: 2:46
Don, Don. All right, we’re going super sweet off the scale off the charts. Sweet. And I have to ask you before we move any further, John, do you enjoy sweet sake?
John Puma: 3:01
I guess it depends on how sweet we’re talking to him.
Timothy Sullivan: 3:05
Do you enjoy extremely sweet stacking? sake?
John Puma: 3:09
It’s not usually my go-to, but I’ve had, I’ve definitely had the occasional experience where I’ve enjoyed some, some sweet sake, some extremely sweet sake. Yeah. Even.
Timothy Sullivan: 3:22
We’ve had some sweet sakes on the show. We’ve done, uh, uh, some age sakes that were very, very sweet. So, uh, there are. Really interesting, sweet sakes out there, but today we’re really going to go off the edge of the chart
John Puma: 3:37
Timothy Sullivan: 3:38
extremely sweet, but I’ve, I’ve found that, especially in English, sweet is such a loaded word for people
John Puma: 3:45
Timothy Sullivan: 3:46
I’ve been in situations where I’m recommending, like I’ll be at a table pouring sake for customers. And they’ll ask me for a little description of each one. And whenever I say, oh, this sake is sweet. They’re like, oh no, no, no. That’s not for me. And I always lose like 80% of the customers if I describe a sake as sweet.
John Puma: 4:07
before they even try
Timothy Sullivan: 4:08
Yeah. Before they even try it.
John Puma: 4:10
Timothy Sullivan: 4:11
So I’ve learned over time. If I want to indicate that a sake has a little bit of sweetness to it, I have to do it in a very gentle way and just say, oh, there’s a whisper. Or there’s a hint of sweetness here to balance out the alcohol. And you know, you have to finesse it. Sweet is something that. I’ve found there’s, there’s lots of people who enjoy sweet wines, but I think if you ask for something sweet, it’s going to be super sweet. And uh, most customers are really looking for balance, but balance is not something we’re concerned about today at all.
John Puma: 4:49
Yeah, we don’t, come to the extreme sake series, looking for balance. If you, if you’ve come here looking for balance home, when we’re doing these episodes, sir, please wait outside.
Timothy Sullivan: 4:57
Yes. Yes. So we were going to go where few customers, few consumers dare to tread into the land of super, super sweet. And I think, I think that’s sweet sake does have its place. There’s people that really enjoy sweet sake and, we have to say that it often falls into the desert kind of arena.
John Puma: 5:21
Oh, Yeah. most definitely it is. You know, it is whenever… I think whenever you’re dealing with anything, that’s very extreme. You’re going to want to put it in a, in a very, uh, in a specific use case, it’s going to be a class by itself. That
Timothy Sullivan: 5:37
Yeah. Yeah. So there are, there are sweet sake lovers, but I think they’re it my very unscientific survey of the market. They’re a little bit in the minority and I think that dry sake lovers are more in the majority. So we are going to unchartered territory for us.
John Puma: 5:58
Yeah. Yeah. And I think you’re absolutely right that like generally speaking, I think a lot of sake leans dryer, and so it’s no surprise that, when people hear, sweet, and make it a little trepidatious now. Um, they’re kind of before we get into that, you know, that that sake meter value the SMV. What exactly are we talking about?
Timothy Sullivan: 6:21
yeah, the SMV is really important and. SMV mean sake meter value in Japanese, we say nihonshu do and what this number really measures. It’s a number that has a scale. Minus numbers zero and then plus numbers on the scale. And it measures the density of the liquid sake versus water. And water is zero on the density scale of SMV. So if you have an SMB of zero in your sake, that means the density of the sake is the same as water. And if you have a negative number that is thicker than water, and that is. Negative. So you go down the scale as the sake gets thicker than water. And then if you move up the scale, you’re getting thinner, less dense than water. And when you get sweeter sugar, water is denser than plain water. So you get a minus number and alcohol is thinner than water. So as you get more dry, the numbers go up.
John Puma: 7:24
Timothy Sullivan: 7:25
plus higher means drier lower means sweeter, but. There’s many factors that influence our perception of sweet and dry. So it’s really important not to rely on this SMV number alone.
John Puma: 7:40
Can I rely on it when number is extreme,
Timothy Sullivan: 7:46
John Puma: 7:49
I want to remind everybody that’s what we’re playing today.
Timothy Sullivan: 7:52
yes. The closer you are to zero. The less useful this number’s going to be to help you decide, will I find this sweet? Will I find this dry? But if you have a very low negative number, that means the sake is very dense and in almost all cases, that means it’s going to be very, very sweet as well. If you have a number that’s very high on the SMV scale plus 20 or something like that, that is. Very very likely going to be a super dry sake bone, dry sake.
John Puma: 8:24
Timothy Sullivan: 8:25
the further you are away from zero, the more you can find a utility in this SMV number. But if it’s minus one or plus two, I mean, last week we had a sake that was minus two, right?
John Puma: 8:39
yes we did.
Timothy Sullivan: 8:41
Yeah. What did we
John Puma: 8:41
that wasn’t it really, it wasn’t wouldn’t call it sweet. I would not call that sweet.
Timothy Sullivan: 8:47
So there was a lot of umami, it was the Kikumasamune Kojo Junmai and the alcohol was there to balance out the sweetness and it had a lot of richness and umami and we didn’t perceive it as overtly. Sweet. So you can’t look at a minus number and say, oh, I don’t like this sake because it’s negative SMV. So John, you have to tell. For our extreme sakes a day. What is the SMV number we’re looking at?
John Puma: 9:18
Um, that would be M Minus a T six. So minus 86. extreme, we promise extreme on the series, Tim. We don’t mess around when we talk about extreme. Yeah. Minus 86. That’s going to be that’s to be pretty, pretty damn sweet. I think
Timothy Sullivan: 9:43
Yeah, we searched high and low for a super extreme sake to talk about sweetness and SMV. And we found it ladies and gentlemen.
John Puma: 9:52
Timothy Sullivan: 9:53
All right. So this is the Aizu Homare strawberry Nigori.
John Puma: 10:02
Timothy Sullivan: 10:05
Yeah. So do you want to give us the stats for this Sake, John?
John Puma: 10:08
sure. So, um, this is from homare shuzo. The alcohol is 8%. The acidity is 5.3. Oh my goodness. Um, it is classified as a nigori, but, uh, in Japan we refer to this as a sake based liqour, since it has other ingredients, namely, the strawberry, it falls outside of the key ingredients of sake and therefore can’t be sold as nihonshu as sake. And this is very interesting. Beverage is made in Fukushima.
Timothy Sullivan: 10:49
Yep. And they use, real strawberry puree
John Puma: 10:53
Um, and that’s going to get you right out of that nihonshu category puree in your, in your beverage.
Timothy Sullivan: 11:01
So, John, I don’t know if you’d agree with this, but in the west. Sake breweries, can add blueberry juice, you can add ginger, you can make any kind of sake beer hybrid you want, but in Japan, the laws are very strictly regulated about what the ingredients are that you can use.
John Puma: 11:20
no, that’s absolutely right, although many domestic sake breweries do abide by the Japanese rules, um, they are not beholden to them.
Timothy Sullivan: 11:30
right? Yeah. And they may produce fruit or other flavor infuse to sake in the future. So. In Japan, if you add strawberry Puree to your sake, you are kicked out of the premium sake group
John Puma: 11:48
Timothy Sullivan: 11:50
it’s, not in the allowed ingredient, but the alcohol base here is nihonshu is sake.
John Puma: 11:58
Timothy Sullivan: 11:59
Yeah. So we got to describe this bottle.
John Puma: 12:04
Yeah, I’m still wrapping my head around that minus 86 Tim. I need moment here, that is an extremely low number, obviously minus 86 is the. The lowest you’ve ever encountered personally.
Timothy Sullivan: 12:16
John Puma: 12:17
Oh, all right.
Timothy Sullivan: 12:19
When I’ve been given super sweet sakes in Japan, like it might be minus 30, minus 35 would surprise you. But minus 86 is really off the chart.
John Puma: 12:31
yeah, I, ain’t got to say so.
Timothy Sullivan: 12:33
When I teach sake classes, students almost always ask me, what is the range of SMV? Like what’s the highest and what’s the lowest. What I always do is I tell the students, what is the lowest SMV commercially available on the market that you can buy and what the highest one is? So the lowest one is this one, a minus 86. So I say that’s the bottom of the, that’s the bottom of the SMV scale in practice
John Puma: 13:00
Yeah. I challenge anybody to make one that is a lower,
Timothy Sullivan: 13:05
I’m sure it’s out there. somebody
John Puma: 13:06
I am certain right now somebody is like, oh, wait till you see what I’m working on.
Timothy Sullivan: 13:12
I really want to talk about this bottle too. So we have a small, a 300 ML bottle and it’s clear so you can see the sake, the nigori inside. And before we even open this puppy, you can, there’s no mistaking. What is in here, right?
John Puma: 13:33
oh yeah, this is there. This is, uh, when we pour this, we are not going to be using the word clear even in jest.
Timothy Sullivan: 13:40
Yes. And they make it pretty clear that strawberry is the ingredient.
John Puma: 13:45
Yes, there Are strawberries all over this label.
Timothy Sullivan: 13:49
Yeah. So they have an illustration of strawberries growing on the vine and strawberries on the top of the top label as well. And there’s strawberries everywhere. and it’s a cute little bottle.
John Puma: 14:01
yeah, it is.
Timothy Sullivan: 14:02
well, my curiosity is peaked.
John Puma: 14:06
Timothy Sullivan: 14:06
Yes. And because this is a nigori. When I picked up my bottle, there was a little bit of sediment at the bottom. Did you have that as well?
John Puma: 14:14
I did. I did. I probably gave it a little tilt
Timothy Sullivan: 14:18
Yep. I want to give it a very gentle inversion
John Puma: 14:21
Timothy Sullivan: 14:23
and mix up the rice sediment
John Puma: 14:27
You want to invert your bottle of nigori. You want to maybe gently give it a little bit of a, you know, a little bit of a shake. Don’t it’s not champagne guys. I’m shake it up like that.
Timothy Sullivan: 14:40
Yeah. I agree with you, John. I think you should be gentle with your sake. Give it a quick inversion. Let it gently mix up and you’ll be ready to go. And. This bottle is clear. It’s frosted clear glass, so you can see the color before we even poured in the glass. It’s a reddish pinkish color. Really beautiful. Well, should we, should we get it open and get it in the glass?
John Puma: 15:09
All right. Yeah. Let’s let’s do this Tim. Let’s do it. Let’s get extreme.
Timothy Sullivan: 15:13
let’s get extreme. All right, I’m going to.
John Puma: 15:28
Timothy Sullivan: 15:32
John Puma: 15:32
yeah. Well, as you pointed out, it is a quite nigori. It is very, very, there’s a lot of sediment in there not only sake rice sediment, but also you mentioned that the puree being a featured item in here.
Timothy Sullivan: 15:50
Yes. this is giving me just looking at it in the glass. It is giving me Jamba juice, strawberry smoothie, vibes
John Puma: 15:59
all right. I can, yeah. I’m with you. I can I’m with you. I’m with you on the Jamba juice.
Timothy Sullivan: 16:04
Yeah, it looks like a strawberry smoothie.
John Puma: 16:09
well, let’s, uh, let’s bring it up through the nose for a moment,
Timothy Sullivan: 16:11
John Puma: 16:13
Tim. It smells a little bit like Jamba Juice, too.
Timothy Sullivan: 16:19
It smells fruity, but it also smells a vegetal, like a little bit of like V8 juice, like that vegetable smoothie smell a little bit. Do you get that?
John Puma: 16:29
yeah, I know what you mean.
Timothy Sullivan: 16:32
But I think that primarily it smells like Berry, like strawberry, a little bit of a Berry smell, but there’s something, a little vegetal in there for me as well in the aroma.
John Puma: 16:46
Yeah. If you put this in front of somebody and like don’t tell, like replace their secretly replaced their fruit smoothie with this.
Timothy Sullivan: 16:53
John Puma: 16:53
a really good time.
Timothy Sullivan: 16:59
Yeah, next time I go to the gym. I’m going to put this in my, uh, smoothie bottle for my workout. Yeah.
John Puma: 17:04
Yes. That’s your work out might be more fun. I don’t know if it can be more effective though. all
Timothy Sullivan: 17:12
let’s give this a taste. Hmm. It’s sweet.
John Puma: 17:19
It is definitely sweet.
Timothy Sullivan: 17:21
It’s extremely sweet.
John Puma: 17:23
yeah. There’s there’s no, uh, no two ways about it. This is definitely as advertised. This is very, very, very sweet
Timothy Sullivan: 17:36
on the palate. I really get the strawberry flavor coming through much, much more. When you taste it, it is very sweet, very rich and heavy. But the strawberry flavor just kind of flows across your palate. So that really comes through and it really dominates the flavor profile. Like there’s not a lot of nuance of rice and other things it’s like strawberry smoothie.
John Puma: 18:02
yeah. Um, very directly. strawberry. smoothie and yeah, it’s definitely, uh, you know, as I’m kind of sipping a little bit more and getting a little more accustomed to it, it’s so very like that’s that smoothie concept plays out so well, you, you wouldn’t realize this was, uh, this was sake right away.
Timothy Sullivan: 18:27
John Puma: 18:28
I think you can easily fool a health nut into, into, drinking this. And, uh, ah, just, this is just a, just a fruit smoothie. Enjoy it.
Timothy Sullivan: 18:39
Yeah. And at 8% alcohol, it’s not that much compared to a regular sake. Normally we’re at 15 and a half percent. At 8%. That’s not very much alcohol for a sake. So tasting this, it really lets the sweetness predominate and what I think they’ve done with that acidity, the 5.3% acidity. It needs to be there because there’s not that much alcohol and the strawberry puree is so sweet. So I think they’re bringing in acidity to balance overall, but the sweetness is really the star here for.
John Puma: 19:17
totally. And you know, it’s got a very nice, like, you know, we talked about smoothing a little like eye candy kind of thing going on. it’s really nice. This is very tasty. It has a lot of flavor, and It is familiar to you if you’ve had. Uh, experiences, but things like smoothies or, just had a, had some strawberry puree before. It’s like, uh, a little bit of a boozy strawberry puree.
Timothy Sullivan: 19:42
it’s delicious. It’s good. But it’s like, it’s like a Jamba juice, sake smoothie.
John Puma: 19:48
Uh, well, if John breeders ever wants to expand out, they have this new place they can do. Right here. They can do it and they can get on that, that a strawberry sake smoothie train.
Timothy Sullivan: 19:59
Are you a smoothie drink drinker in general with, do you like smoothies?
John Puma: 20:02
I do actually, I’m a little particular about them, but I, do like them. I, uh, generally, um, I’m, I’m lactose intolerant, so I’m not a big dairy person. So I don’t like when they put milk in my smoothie or yogurt or anything like that, but, uh, juices it’s like, uh, just like a pure fruit smoothie.
Timothy Sullivan: 20:20
All right. Well, I have a quote that I got from the Aizu Homare website, and they’re describing this sake. And I thought it was really very cute and funny. So I wanted to read this quote.
John Puma: 20:36
Timothy Sullivan: 20:37
This is, it says this strawberry Nigori is a slightly fashionable and mysterious relationship that has never been seen before.
John Puma: 20:46
Timothy Sullivan: 20:48
Isn’t it? I think that’s cute. Yeah. So mixing strawberry, and nigori sake together is. Not common, very unusual. And I’m craving strawberry shortcake right now. And that’s not my favorite dessert.
John Puma: 21:07
Nice. I can, I just get the feeling like this person like went to like, you know, like in the west end, went to Jamba juice one day and they were like, I have an idea.
Timothy Sullivan: 21:19
I mean, Listeners out there. It really is like a sake, a strawberry smoothie. Like the more I’m sipping on this, I’m like, this is a smoothie.
John Puma: 21:29
yeah, it really is a real and a good one at that. It’s a good strawberry smoothie.
Timothy Sullivan: 21:36
I think the first sip I took of this, my system was just so shocked and didn’t know what to expect. Right.
John Puma: 21:41
I had a very hard time. The first sip, I didn’t know what to expect. I was very nervous. I’m like, not a lot. So whenever I try something, new people look at me and they’re like, oh, it’s it. It’s like, oh, not necessarily. He’s just adjusting. Uh, cause he doesn’t know what to expect, but Yeah. this is a nice,
Timothy Sullivan: 21:58
Yeah. Now do you think your wife, Myshell would like this as a crazy style candidate.
John Puma: 22:04
oh, as soon as we’re done here, she said.
Timothy Sullivan: 22:06
John Puma: 22:08
that is a most, definitely the next stop for this bottle. Um, when I told her we were doing an episode on, um, super-sweet sake and we got something that was minus 86, with strawberry in it, she said, whatever you do do not finish it during the episode. So that, uh, definitely going to be giving her a little bit of this.
Timothy Sullivan: 22:31
Yeah, I do have to say though, sipping on this a little bit. It’s quite filling. Like, this is not something that’s just not crushable. This is not, you know, this is a slow sipping smoothie. sake.
John Puma: 22:46
This could be why the bottle is so small. Tim, this is the recommended dosage, perhaps. Um, did we actually mentioned the sizes?
Timothy Sullivan: 22:55
Oh, 300 mL,
John Puma: 22:56
This is a 300 milliliter
Timothy Sullivan: 22:58
John Puma: 22:59
size. Cause you can, you can crush a 300 milliliter bottle, maybe,
Timothy Sullivan: 23:05
John Puma: 23:06
especially with a friend or significant other
Timothy Sullivan: 23:12
Yeah. So earlier I was talking about, you know, consumers who are sweet sake averse, and I definitely would fall into that category as well. But now I’m rethinking that like, this is really enjoyable and not something I would reach for usually So again, sakes we get to try doing this podcast are really broadening our own palates. don’t you think?.
John Puma: 23:39
Yeah, I don’t think there would have been very many scenarios where I could have, or would have tried this.
Timothy Sullivan: 23:47
So it’s, it’s way more interesting than I th I thought it was going to be just all about sweetness, like sipping on sugar water, but it has so much nuance and texture and really concentrated strawberry flavor. I really want to applaud this brewery for stepping outside of the box. You know, there’s a saying in Japanese that the nail that sticks out gets hammered down. Have you ever heard that before?
John Puma: 24:17
Timothy Sullivan: 24:18
Yeah. So. If you step outside the box of what types of sakes you’re supposed to make, that’s a little bit of a risky thing. So I’m really glad that this brewery is trying something different, even though it’s not legally premium sake in Japan, it’s really enjoyable and really fun.
John Puma: 24:36
Yeah. And it is very much, you know, like you said, it’s just, it is fun. It’s not don’t, don’t try to don’t
Timothy Sullivan: 24:43
John Puma: 24:44
Don’t overthink. it. Don’t try to make this precious. It’s not precious. So enjoy your sake. Enjoy your sake smoothie.
Timothy Sullivan: 24:55
And I definitely see this being in kind of the dessert after dinner category.
John Puma: 25:01
I don’t think I can have this with, a steak, Tim. Can you imagine.
Timothy Sullivan: 25:09
oh my God. Yeah. So anywhere you would have a strawberry smoothie from Jamba juice, you could bring in this sake as well. Dessert. I want to pair it with strawberry shortcake, as I said before. And I think pairing it with chocolate mousse sounds really good to me.
John Puma: 25:28
That could work.
Timothy Sullivan: 25:29
Chocolate and strawberry. Do you like that combo? I think it’s a really good,
John Puma: 25:33
It’s not my favorite. when I go for chocolate, I like to really go for the chocolate. But, uh, I have in recent years, opened myself up to the possibility of adding a little fruit to my chocolate experience, grudgingly, but for it.
Timothy Sullivan: 25:54
well, strawberry and chocolate is a classic, so I think you can’t go wrong. And that’s something that I think would pair really well with this. You know, dark chocolate on its own might be a little bit severe. So I think like a chocolate mousse just sounds really yummy and sipping on this in between. That sounds really good to me.
John Puma: 26:14
Yeah. All right. Now I want chocolate. So it’s another side effect of this. Of the show, Tim is that occasionally we get hankerings for snacks that we otherwise might not.
Timothy Sullivan: 26:27
yes. That’s true. Wow. Well, this has been a lot of fun. This has been an eye opening experience and who knew that I was an extreme sake lover. I am discovering something new about myself.
John Puma: 26:43
Timothy Sullivan: 26:45
You as well.
John Puma: 26:46
a little lover is not the word I’d use. Uh, but I I’m, I’m garnering a new appreciation for, for the extremes of sake. Like these are definitely styles that I would not have to really try it in the past. It’s really just not something that on paper interested me. And, you know, when we go ahead and do these episodes and these series on this sort of thing, it’s like, well. no, no, we’re going to do this and we’re going to try these things. And then I go and I do That And it’s like, oh, this is actually really tasty. It’s it’s, it’s not in line with, with other things that are usually my favorite types of sake. What have you in it? But whatever, not everything is, but it does have its place. And it’s really fun.
Timothy Sullivan: 27:34
That is such a great way to put it. Like, I wouldn’t like the sake on paper that speaks to our preconceived notions about what minus 86, really means. And it just goes to show you, you have to get it in the glass. You have to taste it. You have to experience it. You’re not going to fall in love with every sake you take a chance on, but you never know. You might be really surprised. Like this has really surprised me. And it’s been really fun to give it a try. Yeah. looking at outliers of sake, I always believe, and I’ve always said this, that there is a sake for every sake lover out there. If you like super sweet, fruity. Rich nigori styles. We’ve found you are matched today.
John Puma: 28:20
Oh, yeah. And if you’re not. Yeah. And you have an opportunity. Give it a shot. Try this, this it’s. You’re going to be surprised.
Timothy Sullivan: 28:29
John Puma: 28:29
You’re going to be surprised by this.
Timothy Sullivan: 28:31
I totally agree. All right, well, this was fun. I’m looking forward to more extreme John. We have, we have a few more extremes coming don’t we.
John Puma: 28:38
Oh yeah, there are, there are many more extremes to be, uh, to be experienced. And for every, for every extreme we have, there is an equal opposite, extreme.
Timothy Sullivan: 28:52
John Puma: 28:53
That’s a, I’m going to leave that,
Timothy Sullivan: 28:55
Can you leave that dangling
John Puma: 28:56
leave that dangling for every extreme, as an equal opposite extreme for us to explore.
Timothy Sullivan: 29:02
Excellent. Well, thanks, John so much great to taste with you and explore this fun sake. And I want to thank our listeners as well for tuning in. We really do hope that you’re enjoying our show. Now, if you would like to show your support for Sake Revolution, the best way to help us out would be to join our community on Patreon. All the support that we receive from our patrons, we use to produce, edit and host our show every week.
John Puma: 29:28
And to become a patron, you can mosy on over to Patreon.com/SakeRevolution. Or you can follow our link at SakeRevolution.com. not in a position to become a backer right now. That’s okay. Just tell a friend. Subscribe, tell your friends to subscribe and I’ll, by the way, listening right now, that really helps us too. Everything that gets the word out about our show and gets it into more ears. what we’re looking to do.
Timothy Sullivan: 30:00
And as always, if you would like to learn more about any of the extreme topics or sakes we talked about in today’s episode. Be sure to visit our website, SakeRevolution.com. And there you can check out the show notes.
John Puma: 30:14
And if you’ve got a sake question that you need answered, if you found a sake with a lower sake meter value than this, we want to hear from you. Uh, please reach out to us over at [email protected] so until next time, please remember to keep drinking sake and
Timothy Sullivan: 30:35
Kanpai. Okay. Get this to Myshell stat.
John Puma: 30:40
that’s the, yes.