Episode 117 Show Notes

Episode 117. This week John and Timothy give a recap of their recent visit to the Joy of Sake event in New York City. This is one of the “big kahuna” sake events in the U.S. and a great kick off to what we hope will be a return to more in-person sake tasting overall. We explore some of the history and what to expect at this event. John even lets us in on his favorite sips of the night. If you’d like to join next year, we give you all the details on staying connected to get in on their next big tasting. We also enjoyed a summery nama sake from the Niwa no Uguisu brand which we tasted as a rare example of an unpasteurized usu-nigori (lightly cloudy) sake. Listen in as we all discover the “Joy of Sake” together! #sakerevolution

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

Skip to: 03:10 Event Recap: The Joy of Sake

About The Joy of Sake

The Joy of sake

The Joy of Sake
The Joy of Sake holds events throughout the year in the firm belief that the best way to learn about sake is through actual tasting experiences. After a two-year pause, America’s annual sake celebration returns to Honolulu and New York this summer with 576 different labels from 215 Japanese and overseas breweries, providing an unparalleled perspective on the great variety of delicious sakes being produced today. The Joy of Sake is a non-profit organization whose mission is sake education.

Website: http://www.joyofsake.com/
Instagram: https://www.instagram.com/joyofsake/
Twitter: https://twitter.com/joyofsake

Skip to: 18:16 Sake Introduction and Tasting: Niwa no Uguisu Usu-nigori Junmai Ginjo Nama

Niwa no Uguisu Usu-nigori Junmai Ginjo Nama

Alcohol: 16.0%
Brand: Niwa No Uguisu (庭のうぐいす)
Brewery: Yamaguchi Shuzojo
Classification: Usu-Nigori, Junmai Ginjo, Nama
Importer/Distributor: Mutual Trading (USA)
Prefecture: Fukuoka
Rice Type: Yamadanishiki, Yumeikkon
Sake Name English: Nightingale’s Garden
Seimaibuai: 50%
SMV: ±0

View On UrbanSake.com

Skip to: 26:58 Show Closing

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Episode 117 Transcript

John Puma: 0:22
Hello everybody. And welcome to Sake Revolution. This is America’s first sake podcast. And I’m your host, John Puma from the Sake Notes. Also, I am the administrator over at the internet sake discord. So do come and visit us sometime have some sake, learn about sake, learn about how to make sake.

Timothy Sullivan: 0:43
And I’m your host Timothy Sullivan. I’m a Sake Samurai, sake educator, as well as the founder of the urban sake website and every week, John and I will be here tasting and also chatting about all things sake and doing our best to make it fun and easy to understand.

John Puma: 1:01
Wow. Lovely. So, uh, Tim, tell me, have you been to any, you know, sake events recently?

Timothy Sullivan: 1:08
I saw you at one recently.

John Puma: 1:13
Yes. Yes. Yes. Yes. It’s. It’s nice to, it’s nice to have events again. Now I know that like, we, we, I think we talked about this a little bit last year. When we both visited, um, sake day events in various parts of the country and. I would say there hasn’t been a ton since then not public ones.

Timothy Sullivan: 1:38
Yep. I think there’s still a little bit of hesitation to do in-person events, but this year is kind of noteworthy because the big kahuna of annual sake events came back after a two after a two year absence. This event finally came back.

John Puma: 1:57
Yes. Now, um, before I could, before I go any further here, did you do that on purpose?

Timothy Sullivan: 2:03

John Puma: 2:05
So, so the reason I say that is because the event that Tim is talking about is the Joy of Sake and the Joy of Sake starts off every year as a. Hawaiian event. So we are mentioning it being the big Kauna. I immediately thought that you were going there.

Timothy Sullivan: 2:24
I think subconsciously I went there. yeah. So.

John Puma: 2:29
the big Kauna, that’s the one. Now it is, it is a huge, huge event. And one of the most, uh, I would say it’s like one of the most fun events that we get here in New York. Certainly the most fun event that is open to the public, I think.

Timothy Sullivan: 2:46
It’s one of the largest events too. Like it has hundreds and hundreds of people there drinking sake, which is fantastic. That’s just what we wanna see.

John Puma: 2:56
yeah, four, our friends at home who may not be familiar with Joy of Sake and, and guys, you really get familiar with the Joy of Sake. It’s kind of great. Can you give us a quick, rundown of what exactly, what is this event?

Timothy Sullivan: 3:10
Yeah. So the Joy of Sake started in 2001, as you mentioned in Hawaii, and it’s actually based off of a sake competition. the US National Sake Appraisal and Japanese and non-Japanese breweries can send their sakes to this competition. They get evaluated by a team of judges and they get awarded medals, a gold, silver medals, and then they have a lot of leftover sake. After the competition so they have in the past had tasting events in different cities. Uh, Honolulu of course has been a staple and New York has been around for many years. I think they’ve also done it in San Francisco on some years in the past.

John Puma: 4:04
Really. Wow. I never heard

Timothy Sullivan: 4:05
Yep. And. You as a consumer, you can buy a ticket. You can go and walk around and it’s like a self-service style. there’s a little pipette and a little cup in front of each bottle. You can serve yourself, uh, a taste, a sip from wherever you like and just walk around and try different sakes. And the signage on the sake, lets you know, which ones want a gold medal, which ones want a silver medal and which ones are not imported into the us. So it’s a great way to taste sakes that if you can’t get to Japan, you can at least taste some of the sakes and it’s a rare and very exciting opportunity. So that’s a quick rundown on what the Joy of Sake is.

John Puma: 4:44
Yeah. Yeah. And it’s, it’s a, it is a great time. I think as, as you point out, there are a lot of sakes that had entered into this competition, which means there are a lot of sakes on the floor

Timothy Sullivan: 4:57
Yes. And I have a question for you, Puma, do you remember your first Joy of Sake? What year it was and how you heard about it? What was your experience with this event?

John Puma: 5:08
Um, I was still very new to sake and, uh, the lady I was seeing at the time. it got on her radar somehow. And she was, she mentioned it to me. I was like, oh, there’s this, there’s this event going on at Webster hall. Cuz that’s where that was the venue for this back in. I think it was 2008 when I was there the first time. And so yeah, went to Webster hall, the famous infamous, almost Webster hall downtown in, um, in Manhattan and. It was just, just, just this massive event, just sake everywhere. Uh, it was kind of crazy. A lot of fun. Webster hall definitely has a vibe

Timothy Sullivan: 5:52

John Puma: 5:53
uh, but, uh, yeah, it was a great time and it was the first time I got exposed to a lot of, to a lot of sake.

Timothy Sullivan: 6:00
Yeah, I think I went for the first time. I remember it was in the puck building here in New York in Soho. And I think I went in 2006 for the first time.

John Puma: 6:12
Oh, okay.

Timothy Sullivan: 6:13
And it was on multiple floors in the puck building. So it was really interesting to walk around. And I remember that was the first time I met John Gauntner, who I went on to take his sake classes, but I went up to him and I said, oh, I read your book. It’s so nice to meet you. He was super nice. And that was the very first time I think I ever talked to him in person. Yeah.

John Puma: 6:33
Very cool. I don’t think I met anybody at the Joy of Sake. I was just overwhelmed with the volume of sake and also, you know, um, what we haven’t talked about yet is that in addition to the sakes that are being. Uh, the sakes that were submitted to the appraisal being on display there, there’s also a lot of tables, a lot of booths that local importers distributors, uh, sometimes just sake brands themselves, and restaurants will rent out on the sides and they’ll be pouring sake or serving food there as well. And that was also something that really blew me away at my first Joy of Sake was seeing. Like all these like promotional booths

Timothy Sullivan: 7:19
uh, 15 or 16 restaurants are represented. They have booths all around the perimeter of the room and they’re serving an appetizer of different styles all around. And they’re amazing really high quality restaurants that take part in this. So you can try some sakes, walk around and then you can get in line and get some food. And the distributor tables you mentioned as well. Those are great. Those are additional sakes that they’re pouring. So it’s, it’s a good time all around for sure.

John Puma: 7:51
Yeah. And you know, and sometimes these distributors, they might have some surprises. They might have some things that are not quite yet available and that’s always a lot of fun. That’s always a, a good time. Uh, and I do know that a lot of people, a lot of people who are drawn to the Joy of Sake, they go there to check out the restaurant’s food. Like they go there for that food. And then while they’re there, they get the sake. Those are the people who are a little less into sake will come when they hear about these restaurants being in one place. And then while they’re there, they’ll, they’ll experiment a little bit with sake and get really hooked with it. And I think that’s a lot of fun as well I, I too much, like you do not spend a lot. I, the food lines guys, the food lines get really, really long because people are very excited about the food in a lot of cases. And, you know, I, I, I can eat beforehand and, uh, those restaurants are gonna be there tomorrow and

Timothy Sullivan: 8:45
you stuff, a ham sandwich in your pocket and focus on this focus on the sake.

John Puma: 8:50
Oh no. Tim. Time when we went to Joy of Sake, Myshell and I met up at, uh, an Italian restaurant. We had a big bowl pasta each to get a good base going

Timothy Sullivan: 9:00

John Puma: 9:01
We just wanna make sure that we’re, we’re in a good place with regard to food. Didn’t wanna get hungry, drank a lot of water. It was very, you know, we were prepared.

Timothy Sullivan: 9:12
That’s awesome. So this event, the Joy of Sake did just happen. August 4th, 2022. And for those of you that were not in or nearby New York city, we’re so sorry, you couldn’t be there. And if you missed it, we’re doing this event review recap to get everyone prepared for next year, which will be probably around the same time, sometime in the summer in Honolulu and New York. And, uh, I read on their website that they had 576 different sakes from over 215 Japanese and non-Japanese breweries combined. So that is a huge amount of sake. It’s it’s literally overwhelming. Isn’t it. John?

John Puma: 10:01
it is. It is. And you. You know, if you’re gonna go to an event like this, you have to kind of temper your expectations. You are not going to drink 500 and any number of sake at all, but you know, you are going to, you’re gonna taste a whole bunch of stuff and you’re gonna have a great time.

Timothy Sullivan: 10:20
If you walk into the Joy of Sake, it is super overwhelming. How, how is, how is we mentioned that the, the food is all around the outskirts of the room and then there’s different tables, but how is it set up? How is it organized? So if I’m a newbie coming in, what should my strategy be to approach these 576 kinds of sake?

John Puma: 10:42
care. Great care. No. Uh

Timothy Sullivan: 10:44
well, you have to pace yourself. First of all. you

John Puma: 10:46
do have to pace yourself. Yeah, Tim, as you mentioned, the, the, uh, vendor tables and the restaurant tables are all on the perimeter and the tables in the center, the tables all around the, the, the middle area, of the venue are. grouped by the category that they are in for the competition. So, yeah. So there’s a table for Junmai which. Includes like Junmai and honjozo ginjo, which includes Junmai ginjo and ginjo, Daiginjo a, and Daiginjo B now Daiginjo B is a polishing ratio of 50% or less. Daiginjo a, is a polishing ratio of 40% or less so sake. Doesn’t separate between Daiginjo a, and Daiginjo B, but the north American sake appraisal does to try and like kind of get those super premium sakes and then the super, super premium sakes separated. So they’re not competing against one.

Timothy Sullivan: 11:50
That’s right? Yeah. So those are the broad categories that they use. So depending on what your interest is, some people really go for the ultra ultra premium and some people want to have like, hearty Junmai. So depending on where your interest lies where in the evening you are, you can focus on the tables you can walk around and look at all the labels, look at the bottle, see something that catches your eye. And when I first went to Joy of Sake, way back when. I would just walk around and if there was a label or a label design or something about the bottle caught my eye, I would just like, you know, I knew nothing about nothing. So I was like, I don’t even know where to start. So I would just go around, look at the label art. And if something grabbed my eye, I would try it. Sometimes I would hate it. Sometimes I would love it. I would make a note of anything that really caught my fancy and just remember that brand name. I remember being obsessed at the beginning. with the, there’s a little indicator on the label by each bottle that says whether it’s imported to the US or not. So all the sakes that were before I had my first trip to Japan, all the sakes that were not exported to the US, I really focused on those. I should have just enjoyed myself, but I was way too in my head about the whole thing.

John Puma: 13:14
So instead you were just like looking for those, uh, looking for the asterisk that tells you it’s not available in the States. For me, I try to look for, uh, brands that I love and have experience with, but bottles that they don’t export yet. And there’s usually so many like that, that you can like spend most of your time going through and, and hitting all of these bottles that, uh, that are, somewhat familiar, but also a little bit new to you.

Timothy Sullivan: 13:44

John Puma: 13:46
And it’s a lot of fun. It’s a, it’s a great time.

Timothy Sullivan: 13:48
Yeah. And when it comes to organizing events, one of the guys who made this event come together is none other than our friend, CJ, Chris Johnson, the sake ninja. And he did an amazing job as well. It was an amazing effort to make this event happen. So CJ, all the volunteers, everyone who worked on the event was just did such a good job. So they get a corral of volunteers that monitor each table and keep the sake in the little cup that you can go with your pipette and sample out, and they need to keep an eye on everything, answer people’s questions, help people navigate the table, and there’s all the setup and all the breakdown. And it is. It is mind boggling, the amount of work that goes into organizing this many volunteers and this much sake. So hats, hats off to them. Right.

John Puma: 14:43
Tim, you are absolutely right. It is absolutely massive and you know, and it hats off to everyone involved with organizing that huge event.

Timothy Sullivan: 14:55
Now you and I went to this event and we had on our sake revolution t-shirts

John Puma: 15:02
we we did, we were representing our, our brand

Timothy Sullivan: 15:05
yes. I thought we might need a little more crowd control than we actually needed, but, uh, there weren’t too many people swamping us for, for autographs.

John Puma: 15:15
No, no autographs having said that though. I did have quite a few people that came up and at, oh, oh, are you John? And, telling me that they listen to the show or that they, they go to the discord. That was a lot of fun. It was nice to kind of, you know, see people in person and have them, uh, have them tell me to my face that they appreciate something I’m working on. I think that’s a lot of fun. I think that’s nice.

Timothy Sullivan: 15:38
So. Did you have any major discoveries or highlights or any sakes you went around and tasted that you thought were amazing?

John Puma: 15:49
So I do keep tabs of, uh, you know, which sakes I really enjoy when I go, I, I always, uh, for since the last few years, I there’s always one sake. I go to that’s my first one. I always go. When I get there. Um, and if I can find it and it is the Kudoki Jozu Aiyama Junmai Daiginjo if I can find it, that’s what I want my first taste to be this year. Didn’t quite work out that way. I had a little trouble, uh, locating it. So I, instead I had. A couple of Daiginjo from Mutsu Hassen, which I think we’ve talked about on the show before I am a huge fan of that brand. So it was a lot of fun being able to taste a bunch, whole slew of their sakes that they just don’t make available in the states yet. Having said all of that, there was one bottle in particular that I need to shout out cuz I loved it. Uh, and that was, there was a, a new brand from Ota sake brewery in Mie Prefecture. Uh, their main brand is just called like Hanzo, but this one is a new imprint for them, a new brand called Hanzo&. And so like Hanzo ampersand. and this was the Hanzo& Omachi Junmai Daiginjo.

Timothy Sullivan: 17:06
Wow. That’s a deep cut.

John Puma: 17:10
and It was so nice. It had so many of the things I love about really nice daiginjos really like my style, very fruity, but also it was a really great representation of omachi. So kind of had like a nice bit of acidity to it and that richness, but also like it opens up with like a taste of strawberry. Oh, it was wonderful. And, uh, I’d love to see that come over to the States. One of these days.

Timothy Sullivan: 17:35
Well, John, when I introduce the show, I guarantee our listeners every week that we will be tasting and chatting. So we cannot, we cannot neglect our tasting and

John Puma: 17:48
No, we’ve done a lot of chatting

Timothy Sullivan: 17:52
So we picked out a seasonally appropriate fun, sippable sake to enjoy,

John Puma: 17:59
which ironically was not available the Joy of Sake

Timothy Sullivan: 18:02
which was not technically not of the Joy of Sake, but

John Puma: 18:05
technically not. No.

Timothy Sullivan: 18:08
let’s, uh, get this open. And do you want to give us the rundown on what we’ll be enjoying today?

John Puma: 18:16
Certainly Tim, I would be happy to. So today we are going to be tasting Niwa no Uguisu this is their Usu-nigori Nama junmai ginjo that’s a mouthful. Uh

Timothy Sullivan: 18:34
now this, this brand name rings a bell.

John Puma: 18:38
Yes. It as it should, uh, for, uh, Sake Revolution historians out there. We actually, uh, featured, uh, Yamaguchi-san, the Kuramoto of NIWA no Uguisu, um, on episode 49 of the show, that’s 49, right, right Tim. Oh, fantastic. And their stuff is, uh, just, just really lovely. And I think it flies under the radar for a lot of people. So. I’m glad we get to kind of pull it back and, and get it on people’s uh, get on

Timothy Sullivan: 19:10
Yeah, and this is the brand that a lot of people in English called Nightingale’s Garden. Right. So that might help trigger a few memories for people.

John Puma: 19:19
Mm-hmm first I wanna, before we get into the numbers on this or anything like that, I just wanna talk about this label for a moment. So Niwa uses the slightly different Bottle type where it’s a long, thin neck that bulbs out a bit further than your, your average bottle. So it’s got a little bit of a unique look to it. And this particular bottle being their Nama, it has a, an interestingly colored label with like a, almost like a light blue, almost like a cyan. Background and the Nightingale, which is always present on their labels of this, of this brand, uh, is, is kind of like, like magenta almost, or, or like a light, purple. What do you think about that color, Tim?

Timothy Sullivan: 20:04
It’s a beautiful label. Beautiful.

John Puma: 20:07
uh, so this Usu-nigori Junmai ginjo Nama uses yamadanishiki rice for the koji, and yume-ikkon rice for the kake-mai or for the, for the starch component. The polishing ratio is 50%. They use an in-house yeast that they’re not disclosing. And the sake meter value is zero. It has the same density as water and the alcohol by volume is 16%.

Timothy Sullivan: 20:37
Yes. And this is from Fukuoka Prefecture, which I love can’t wait to go back.

John Puma: 20:44
Yeah. Yeah. Fukuoka is a nice place. It’s a really fun place to visit.

Timothy Sullivan: 20:49
So we should define just one more thing for folks, because we mentioned that this is an usu-nigori. go. Right.

John Puma: 20:57
Yes. And Tim, what is an Usu-nigori?

Timothy Sullivan: 21:00
so usu-nigori, nigori is a word you may have heard if you like the cloudy styles, but usu means like just a hint of nigori, just a little whisper of a nigori. So this is not going to have any discernible chunks in there. It’s going to have a little. Haze a, a light haze, which I really love. You’re not going to get much of that texture on your palate, but Usu-nigori is just adds a little dimension to the texture. So I really love them. So that’s important to know. And again, this is a nama unpasteurized, and that I’m super excited to see what that’s gonna be like. All right. Should we get it in the glass?

John Puma: 21:44
Well, let’s get it in the glass. Uh, everybody at home, when you are gonna be pouring your nigori or your usu-nigori, it’s very important that you gently tilt your bottle first so that the rice sediment can blend in with the rest of the sake, you don’t want it all piled at the bottom. I mean, unless you do in that case, you do you, I’m not gonna, you know,

Timothy Sullivan: 22:17
All right. So when you look at this sake in the glass, it is not crystal clear. Like we often talk about a sake being, see through crystal clear. This has just that haze. Again, it. Is just a whisper of opacity to it, but just, just it’s so elegant too. If you swirl it in the glass, you don’t see particulate clinging to the side of the glass. So it’s just, it’s just a whisper of that. usu-nigori, uh, little tiny specs of rice starch that float around in there, but really elegant treatment of that.

John Puma: 22:58
Mm-hmm .Yeah. And I can definitely see those little, those little specs, but they’re specs, like you said,

Timothy Sullivan: 23:03

John Puma: 23:03

Timothy Sullivan: 23:05
All right. Let’s give it a smell. Hmm. That’s lovely.

John Puma: 23:13
isn’t it?

Timothy Sullivan: 23:13
Yeah. All right. Wow. What a lovely aroma for me, this reads a little bit floral. If you think about the aroma of lily’s or white flower.

John Puma: 23:25
mm-hmm yeah, definitely more, more floral than fruity

Timothy Sullivan: 23:30
that interesting. It’s really unique. We talk about fruit so much. I feel like we could open a fruit stand on the corner. but

John Puma: 23:38
Yeah, we, we get a little, we get a little fruit obsessed here, but yeah, no, this is, this is nice. A different take. And I like

Timothy Sullivan: 23:47
yeah, now namas unpasteurized sakes are often known for being bold and shouty and super pronounced aromatically. This feels a little more restrained for an unpasteurized sake. Don’t you think?

John Puma: 24:05
I would say specifically for an unpasteurized sake, it’s very restrained

Timothy Sullivan: 24:08

John Puma: 24:09
All right, let’s go ahead and give it a taste

Timothy Sullivan: 24:13

John Puma: 24:15
There’s the fruit

Timothy Sullivan: 24:19

John Puma: 24:20
I found it, Tim. Very nice.

Timothy Sullivan: 24:23
Very nice strong notes of honeydew melon We found our fruit salad. it’s uh, there’s a bit of sharpness there too. Um,

John Puma: 24:37
there’s a, a little bit of a bite at the end might be like acidity. That’s like your that’s that’s bubbling up to the surface on the end, on the finish there, but it’s nice. It is. I kind of like that. It does that because it is, uh, I think we we’ve talked about that before kind of sets you up for your next sip in a.

Timothy Sullivan: 24:59
It is interesting because this is a 16% alcohol and it is a nama.

John Puma: 25:05

Timothy Sullivan: 25:06
normally when you have that Nama, the alcohol percentage might be a little bit higher, 17 or 18%, and you get this Kaboom, you know, this punchy, punchy body, and this has a, a hint of that punchy body, but the alcohol’s a little bit lower. So I think that’s what we’re picking up on that, that there’s that zing, that zip and that, that pointedness there that you get in some namas. This is a younger sake. It hasn’t been aged and it hasn’t been rounded out. So you get that, you know, that punch and that is, has always been the trade off for unpasteurized sakes. You know, they’re, they’re Zippy, they’re zingy, they’re fresh, they’re young, but there can sometimes be a little bit of a brash components. You know what I mean? Like a little bit of a zip and we’re, I feel like I’m getting that.

John Puma: 25:59
Yeah. I, I also feel like I’m getting a good compromise between those concepts. Like the, the zip is there and it is bright and it has, some energy to it, but it also comes across being a little bit restrained still. It is it’s, not loud for a Nama it’s loud. it’s loud for pasteurzied sake. And so I feel like it is a little bit restrained for a Nama. If you make that very specific caveat that it is, you know, only for a Nama is this reserved. And, um, it’s really enjoyable sake. This is a wonderful, wonderful nama for, uh, for those hot summer days, which we still have a couple of Tim. We’ve still, we’re still in August. We’ve got some hot days to come.

Timothy Sullivan: 26:47
Okay. Well, this was a fun tasting and a great recollection of our time at Joy of Sake

John Puma: 26:57

Timothy Sullivan: 26:58
For any listeners who want to get in on the Joy of Sake action for next year, my advice would be to go to the Joy of Sake, website, JoyofSake.com and enter your email address. You can also follow them on Instagram and Twitter and Facebook and get on their radar on any of your social. And then they will add you to their newsletter list and send you an email when the next Joy of Sake rolls around either in Hawaii, if you’re out there or here in New York, if you can get out here, it is an amazing event, really worth your time. And, uh, John and I will be there at the New York one next year, for sure.

John Puma: 27:41
Oh, we’re not, we’re not gonna go to the Hawaii. Honolulu. It’s kind of nice, Tim. This is an excellent excuse to be like, oh, you know what? We’ve gotta go to Honolulu. Shucks. Tiki and It’s gonna be great.

Timothy Sullivan: 27:56
No. We heard about your Hawaii vacation on a previous episode.

John Puma: 28:00
It was, it was a lot of fun looking for an excuse to return. Maybe this is it.

Timothy Sullivan: 28:05
okay. If there’s any sponsors out there, Hawaii airlines. I’m looking at you. Uh, if you want a sake, sponsor us all the way to Honolulu So now we hope all our listeners will explore the Joy of Sake for next year. And John great to taste with you. What a fun sake we had today. Um, I’m really looking forward to a lot more fun sakes for the rest of the summer. And I want to thank everyone for listening. Thanks to all our listeners for tuning in each and every week and a special shout out and a special thank you to our patrons. We love our community on Patreon, and we want to thank all of our supporters. If you’d like to get more information about supporting the Sake Revolution podcast, visit patreon.com/sakerevolution.

John Puma: 28:56
That’s right. And, uh, Tim, for folks out there who might want to reach out to, uh, you or me individually on social media, what’s the best way for people to get ahold of you?

Timothy Sullivan: 29:07
I met everything @UrbanSake. You can reach me there on Instagram, Twitter, Facebook, and yeah, give me a shout out. And I’d love to hear from you. How about you?

John Puma: 29:20
Uh, for me, either, JohnPumaNYC was very, very creative. It was a rough day in the, uh, handle choosing the handle, choosing trenches,

Timothy Sullivan: 29:30
And you can never move.

John Puma: 29:31
Uh, it all. Exactly. Um, but also @TheSakeNotes is a good way to get a hold of, uh, get a hold of me. So, yes, until next time, please grab your favorite tasting vessel, remember to keep drinking sake and Kanapi.