Episode 70 Show Notes
Episode 70. This week finds us at the end of our short series on pressing the sake mash. But what would you call a pressing method that doesn’t actually press? Enter the drip! “Shizuku” sake, also known as drip or trickle sake is the topic of this week’s episode. The method used to produce shizuku sake is known as “fukurotsuri” (bag hanging) and is the ultimate hands-off, low intervention way of extracting sake from the fermentation mash. The sake mash bags (known as fukuro) are filled and then hung from a bar and suspended over a clean tank. The sake that drips out by gravity alone is then collected as shizuku sake. Obviously, this is a low yield method and is used for only what would be considered the most premium grades of sake. Who knew that something so delicious could be achieved by simply hanging around?
Skip to: 00:19
Welcome to the show from John and Timothy
This video shows some sake brewers setting up a “fukuroTsuri” tank for making shizuku drip sake. The Fukuro bags filled with sake mash are carried over to the tank, then they are tied and one end and hung in the drip tank. these are left to hang until no more sake comes out by gravity alone.
Close up of the drip method bag
Here you can see a close up of the drips coming out of a “fukuro” or sake mash bag. the precious drips come out little by little.
Toko Divine Droplets Junmai Daiginjo Shizuku
Brewery: Kojima Sohonten
Classification: Junmai Daiginjo, Shizuku
Importer: Vine Connections (USA)
Rice Type: Dewasansan
Sake Name English: Divine Droplets
View on UrbanSake.com: Toko Divine Droplets Junmai Daiginjo Shizuku
NOTE: Use Discount Code “REVOLUTION” for 10% off your first order with Tippsy Sake.
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Episode 70 Transcript
00:00 John Puma: Hello, everybody. And welcome to Sake Revolution. This is America’s first sake podcast, and I think maybe their favorite as well. I’m your host, John Puma from the Sake Notes. Also the internet sake discord guy come and have some drinks with us sometime. Redditr/sake guy come have some drinks with us over there too. and, not the sake samurai, but you can still have drinks with me.
00:48 Timothy Sullivan: And you can have drinks with me too. I’m your host Timothy Sullivan. I am 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.
01:07 John Puma: I like things that are fun. I like things that are easy to understand. And I also really like when we do series, so welcome to the, grand finale, the exciting conclusion, the climax of our three part series on pressing.
01:27 Timothy Sullivan: Yes, we did. Two weeks ago, we introduced our pressing mini series with talking about Fune pressing the boat method. And last week we talked about the most common pressing. method, the Yabuta, or the assaku, the compression machine.
the cool kids call it the, uh, yabuta.
01:49 Timothy Sullivan: All the cool kids. And this week, we’re going to talk about the most rarefied methods of sake pressing. Yes.
02:01 John Puma: rarefied. All
02:02 Timothy Sullivan: Rarefied
02:03 John Puma: I like rare things. I think rare things are a lot of fun.
02:07 Timothy Sullivan: yes.
02:09 John Puma: What do we have in.
02:10 Timothy Sullivan: Well, you know, it’s almost a misnomer to call this last method a pressing method because there is no pressing. This is anti-pressing.
02:20 John Puma: uh, wait a minute. So all of these things have the moromi right. you want to, to squeeze it or press it to get the sake out. So there needs to be force of some kind exerted on the moromi. get the sake out.
02:40 Timothy Sullivan: Yes.
02:40 John Puma: do you mean? What do you mean? There’s no pressing.
02:42 Timothy Sullivan: Well, with the fune method, the board comes from the top and squeezes all the bags simultaneously and with the yabuta method, there’s those, uh, bladders or those balloons inside every other frame that puff out and they squeeze the mash that way. But for this final method, We apply no pressure at all, except for gravity. So this is a hands-off, hands-off no pressing method gravity only, and this is called Fukuro Tsuri Fukuro. Tsuri Fukuro again, is that word for bag or sack? And those are those bags that look like a pillowcase and those are in the fune press. Usually. But if you take these long narrow bags that are open on one end, you can put the moromi mash the fermentation, mash into the bags. And then it’s Really simple concept. You just tie one end with a string and you hang it over a clean, empty tank. And then whatever drips out by gravity alone is what you get.
03:58 John Puma: That sounds like cheating.
04:01 Timothy Sullivan: Why is it cheating?
04:02 John Puma: Oh yeah. Calling that a pressing method. It says it’s a dripping method.
04:07 Timothy Sullivan: Yes. Now the type of sake that results from this low intervention, no pressure method. is called shizuku sake. I’m sure you’ve heard about that before.
04:18 John Puma: I am. I am familiar.
04:20 Timothy Sullivan: Yes. So shizuku is known as drip sake or trickle sake. And it’s sake that drips from the bag with no pressure at all.
04:31 John Puma: Hm. Um, so I’m imagining for a minute. Low yields. That’s what I’m getting
04:38 Timothy Sullivan: Yes.
04:40 John Puma: So this sounds, uh, that sounds expensive.
04:43 Timothy Sullivan: Yes. We talked in the previous two episodes as well about .The different pressing times, whether it’s the arabashiri, the nakadori, or the seme, and those are all for methods that have pressure applied to the bags or pressure applied to the mash. But this is no pressure. So there’s really only one result out of this, which is the shizuku sake, just that whatever trickles out by gravity alone. And it is the least. Yield that you’re going to get from any method.
05:18 John Puma: Yeah. From a standpoint of technology and, and, steps and all that seems pretty straightforward. I think I can pull this off without screwing it up. Yeah, yeah. Wrap the bag. hang it, it’s like laundry. I’ve done this before
05:33 Timothy Sullivan: Well, we’re going to put a photo in our show notes. You can picture
05:37 John Puma: me with my laundry or. No.
05:42 Timothy Sullivan: your, your whites and your darks. You can, you that’s All private for you, but, uh, we’re going to put a photo in the show notes of how this is actually done. They take a wooden bar and they have. Across the top of a tank. And then from that bar, they’re going to tie the bags side by side. So the bags are hanging down into the tank, supported by a wooden beam going across, and then they let that sit there for 24 hours, 48 hours, maybe a little bit longer. And whatever comes out by gravity alone will drip down into the tank and then it can be collected.
06:25 John Puma: All right then. So, What are we going to get from a flavor standpoint? I’m, I’m assuming they’re only going to do this with really premium stuff.
06:33 Timothy Sullivan: Yes,
06:34 John Puma: a lot of, uh, I don’t think it’s a lot of like futsushu. shizuku I don’t think
06:38 Timothy Sullivan: that’s right,
06:39 John Puma: they’re doing that
06:40 Timothy Sullivan: right now. There is a type of collection vessel that is used called a Tobin. I don’t know if you’ve ever seen this, John, but sometimes they collect Shizuku sake
06:51 John Puma: Okay.
06:52 Timothy Sullivan: In an 18 liter glass jar called a Tobin. And this collection method of is called Tobin kakoi, which is when they collect the drippings from this trickle method, this drip method, they store them in an 18 liter glass jar. And I’ve actually seen that resting in a container with ice cubes. So they’re chilling the glass jar down with ice cubes. The drips fall into this glass jar. So it is like the precious drops of the most expensive sake that they’re making. And it’s pretty, pretty rarefied and a lot of hands-on labor to make this happen.
07:39 John Puma: All right. That sounds pretty good.
07:41 Timothy Sullivan: Yeah. So some listeners may be wondering, like, what’s the big deal with pressing? Like, why don’t you squeeze out every last drop? what happens at the end? That’s so bad with all this pressure. Well, when you squeeze out the last bits of liquid out of a sake mash, you can get kind of the dregs and. The undesirable flavors, a little bit of bitterness, and it’s not the most rounded and most delicious flavors always when you press those very last drops out. So that’s why this shizuku method really focuses on whatever going, gonna come out without any pressure at all. And that’s viewed as kind of the most delicate and most nuanced sake that would come out through this.
08:22 John Puma: Hmm. Now I have a question, when we were talking about the Fune and also the yabuta, we mentioned how, when we first put everything in and we really don’t apply any pressure
08:35 Timothy Sullivan: Yes.
08:36 John Puma: The first run, the arabashiri we talked about how that can be a little, uh, sometimes a little bit.
08:45 Timothy Sullivan: yes, that normally for most sakes, the arabashiri or the rough run, or the first run when it comes out by gravity alone is sometimes green, a little brash, a little rough around the edges and might not have the most nuance,
09:03 John Puma: Right. So how has this not going to have that same problem?
09:07 Timothy Sullivan: Well, when we’re dealing with a Shizuku sake and we know we’re going to apply this drip method, they’re using the most expensive junmai Daiginjo and Daiginjo sake. So
09:20 John Puma: I
09:21 Timothy Sullivan: the, the rough run from the most elite Junmai Daiginjo is not the same as a Junmai or something like that. So the sakes they’re starting with for this process are the most delicious and rare that they have.
09:37 John Puma: I see. So if you applied this shizuku method to, dare I say, lesser sake, you would get something that’s a little bit more brash probably.
09:49 Timothy Sullivan: Yeah. You might get like a typical arabashiri, but with a super milled Junmai Daiginjo you are starting with a sake that has such high quality. And so. Rare that this method produces just the most delicious droplets of sake you’ll probably ever have. So it’s a, it’s a wonderful method for the elite grades of sake.
10:21 John Puma: Hmm. Well, um, normally I would love to talk more about the method, but the, all the way you’re there describing this, it’s just tantalizing. I think it’s really important for science that we taste this as soon as.
10:35 Timothy Sullivan: So are you saying John, that you’ve picked up a shizuku sake?
10:40 John Puma: Uh, I’m saying that we picked up a shizuku sake, that we are splitting, because this stuff is not cheap, ladies and gentlemen, but for you, uh, the, the listener at home, we make sure that we, do not leave any stone unturned.
10:57 Timothy Sullivan: Yes. So before we get into our tasting of the shizuku trickle sake that we brought, there is one more method out there we’re
11:07 John Puma: Oh, we’re we’re, we’re talking about that
11:09 Timothy Sullivan: Yes, we are.
11:10 John Puma: Oh, I th I thought you were going to save that to the end and like, like, you know, the post credit stinger.
11:14 Timothy Sullivan: no we’re going there
11:15 John Puma: but, okay. Yeah, let’s talk about that.
11:20 Timothy Sullivan: Or do you want to save it till the end?
11:22 John Puma: Uh, no, no, I think it’s great. Let’s go. In fact, this all stays.
11:26 Timothy Sullivan: Okay. All right. Well, there is, this is a three-part mini series on pressing matters.
11:36 John Puma: Yeah.
11:36 Timothy Sullivan: The pressing methods of sake. And we bought one sake that used a fune press, one sake that used a yabuta press. We have one sake we’re tasting today. That is the shizuku drip method, but there’s one more method that is out there.
11:53 John Puma: So we’ve been lying to the people when we said there three methods. There’s four,
11:58 Timothy Sullivan: there’s four there’s one more, but it’s a little bit inaccessible.
12:04 John Puma: inaccessable. that sounds like a challenge um,
12:10 Timothy Sullivan: a challenge for our
12:11 John Puma: very, very difficult to obtain. Uh, and when you can, it is also very difficult on your wallet too.
12:19 Timothy Sullivan: So The final pressing method that you sometimes see in the most rarefied sake beyond shizuku is the centrifuge
12:32 John Puma: The centrifuge method.
12:34 Timothy Sullivan: method. And this is used by sake breweries that I would say specialize in Junmai Daiginjo sake and the way the centrifuge works is just as you might imagine, it is a large circular round machine. And. It, you basically put the mash in the middle and it spins at very high speeds. It’s like a salad spinner, John. It is. It’s like a nuclear salad spinner.
13:10 John Puma: It is kind of a salad spinner, just a really intense, I mean, all right. Look, they also centrifuge technology is used to separate, the different components of your blood as well. When you get your blood test done. It’s not only a salad, a salad spinner is a lot more practical application for a device like this.
13:30 Timothy Sullivan: this is, this is like, this is like a salad spinner, stainless steel salad, spinner the size of a dining room table. That’s what we’re dealing with here. The way they work is they basically have an inner basket. The moromi mash goes in there, it spins at very high speed and the mesh of the basket. The liquid sake to be pushed out to the edge where it drips down and gets collected. And all the sake rice solids are held back in the central basket. So the idea is very much like a salad spinner and these can be also kept cold. So the sake will never rise in temperature and there is very little pressure applied to the mash itself. So you’re not getting, again, those bitter components or the dregs coming through the sake Lees or the kasu. So you get a very pure droplet of sake expressed through this spinning method and the sake that I looked at, you know, we were contemplating doing another episode dedicated to the, to this, centrifuge method. But the sake were well over $250, a bottle, $300 a bottle and up and up.
14:50 John Puma: And that’s, if you can find
14:52 Timothy Sullivan: yeah, and because of the pandemic, they were out of stock everywhere. So we will have to save the centrifuge for another day.
15:05 John Puma: to another day, you know,
15:07 Timothy Sullivan: Yes.
15:09 John Puma: Maybe one day we will come across a bottle
15:11 Timothy Sullivan: Yes.
15:12 John Puma: and revisit the series and complete it.
15:15 Timothy Sullivan: Yes. So, uh, I hope shizuku is not thought of now as the poor man centrifuge, but it’s really not. It’s an amazing
15:24 John Puma: Poor man.
15:27 Timothy Sullivan: Okay. I mean, when you’re shopping for the centrifuge
15:29 John Puma: have an episode title now,
15:33 Timothy Sullivan: and veto veto,
15:36 John Puma: interview. No, no. Um, it is definitely not a poor man’s anything. It is fantastically. Fantastically made very, uh, premium sake.
15:47 Timothy Sullivan: Yeah, shizuku, sake is so special and rare in its own. Right. So, John, do you want to introduce the sake that we have to represent our shizuku method?
16:01 John Puma: abs so lutely. So this week’s sake, from, a prefecture very near and dear to our hearts from Yamagata. Is the Toko Ginga. shizuku and this is the best name for shizuku sake ever divine droplets. I think about it. You’re hanging the bag, the drop it’s pristine sake dripping out of the drove. Perfect. It’s the best name? and this is from, Kojima Sohonten brewery. Again. That is over in Yamagata. The brewery is not a spring chicken. It’s say 1597 founding year. They have been around
16:48 Timothy Sullivan: 1597.
16:50 John Puma: 1597.
16:53 Timothy Sullivan: Wow.
16:54 John Puma: Yeah. That is a, yeah. That’s old, Tim. I don’t think, I don’t think they were making it. Uh, shizuku back then though.
17:02 Timothy Sullivan: Probably not. I read somewhere that this is like the 12th of the 14th oldest brewery in the world. Like any, any alcohol? Yeah,
17:13 John Puma: That’s impressive.
17:14 Timothy Sullivan: Yeah. Pretty much. Yeah.
17:17 John Puma: Yeah. Wow. This again is a, shizuku, um, it is made with dewasansan rice, which is. A local rice to Yamagata I believe we have spoken about in the past. You go and find that episode when you have a moment, the seimaibuai or the rice polishing down to 50% of its original size and the alcohol percentage is 16%. the acidity is one just even one guys. And the sake meter value is also one. They liked ones when they were
17:52 Timothy Sullivan: Hm.
17:54 John Puma: and yeah, this is some very delightful stuff.
17:59 Timothy Sullivan: All right. Well, I’m going to go ahead and pour the divine droplets. I’m going to dribble the droplets into my glass.
18:06 John Puma: um, so, uh, the first thing I’m noticing about this, not nearly as clear as, uh, last week’s sake. At all. So, yamagata, and Niigata very different ideas about how clear sake should be.
18:24 Timothy Sullivan: Yeah. So our Niigata sake from last week the Jozen was water clear. This one has a little bit. of a yellow cast. So probably not, not as aggressively charcoal filtered and, um, let’s give it a smell. Hmm That’s
18:45 John Puma: That’s very lovely.
18:47 Timothy Sullivan: It’s floral. like, it smells like a bouquet of flowers and fruity as well.
19:00 John Puma: Yeah.
19:01 Timothy Sullivan: perfumed That’s one of,
19:03 John Puma: Okay. I like, I like perfumed for this. I think that, um, you know, as I am, as I am sniffing this at the same time you are, and you’re saying these words. That, that all checks out. That’s, that’s exactly how this that’s exactly what I’m feeling here.
19:18 Timothy Sullivan: Yeah.
19:21 John Puma: Hmm. Wonderful. Wonderful.
19:23 Timothy Sullivan: smells lovely, very engaging And, very, uh, nuanced and gentle, but really, lots of concentrated aroma, but still having a light-handed touch to it. Um, lots of
19:40 John Puma: and that the thing is that that sounds an opposition, but it’s not, it totally works.
19:45 Timothy Sullivan: And this is a sake you’re going to want to have. In a wine glass, I think because when you swirl a wine glass, you can really get those aromatics going and enjoy them a lot more easily. So I really recommend a nice wide wineglass for this type of sake. So let’s give it a taste.
20:07 John Puma: Hmm.
20:08 Timothy Sullivan: Hmm. Something tells me this is right up your alley. Puma.
20:14 John Puma: uh, let me see, uh, Yamagata Dewasansan. Uh, and, uh, really fruity and premium. Yeah, this is definitely my thing. Yes, absolutely. One thing I really like about, about Dewasansan and I’m getting here as well, is that sometimes, when I have sakes that use this rice, it expresses itself in the form of a little, a little bite at the finish, a little bit of like a, almost a. It’s less prominent here, but almost like a little bit of a peppery,
20:50 Timothy Sullivan: Hmm.
20:51 John Puma: a nuanced little nudge in the peppery direction at the very finish. And I’m, I’m, it’s even present here, but very subtly. And it goes really well with the fruit. I think, especially since the fruit is so prominent here.
21:05 Timothy Sullivan: Mm
21:06 John Puma: Nice little ride with that fruit and then this nice little, just a nice little spoon, little spice finish. And it’s really, really good. This is decadent. So this is not the first sake I’ve ever seen named divine droplets though.
21:22 Timothy Sullivan: Hmm.
Yeah, I think there is another one that uses that moniker as well, but I mean, for a Shizuku you kind of, as you said before, it’s kind of the ultimate, the ultimate name.
21:33 John Puma: That’s like the best name that gives it’s the best name for it. a sake That, that is literally super premium drip method, divine droplets. Like what are we even, why are we wasting our time trying a shizuku anything else?
21:50 Timothy Sullivan: Okay. Yeah. Well, I think another word to describe this is engaging,
21:58 John Puma: Engaging.
22:00 Timothy Sullivan: yes, like you want to smell it, you want to sip it. It invites you to study it and enjoy it at a deeper level. I think because. Simple, but it’s so soft and so velvety and smooth that it just invites that next sip. It invites that inquiry, like, what is this all about? How did they achieve this? And it brings you into that shizuku that drip conversation about how it was pressed and how that’s the least invasive kind of low intervention method for pressing the sake. And, uh, that’s a great story. So. They’ve done a great job putting together a profile. I think that speaks to the pressing method. Like what is divine droplets means? And it just brings you right into that story. And I’m so good and delicious.
22:52 John Puma: Yeah, and it is, just absolutely wonderful.
22:57 Timothy Sullivan: So I think this is a sake that would disappear quickly in the Puma household.
23:01 John Puma: It is, it is. Um, I actually took this to a social function recently,
23:07 Timothy Sullivan: You
23:07 John Puma: where I was, I was pouring some. Well actually for coworkers. and it was, quite a hit. and one thing I do like about it is that while it is all of those things, it is that very luxurious, very nice, um, uh, very fruity sake. That’s very, again, right up my alley. as you pointed out, it is interesting. It’s not, it’s not one dimensional. It’s not just. Oh, it’s you sip it and it’s fruity and it’s done it’s it has more going on that little, that little bite at the end, I think is really beautiful. The aroma is really nice. There’s so much going on. It’s not just fruit. It’s also floral. Uh, it’s just a, it’s just a wonderful sake that I think that when you think you know, oh, shizuku method is Junmai, Daiginjo super premium. It’s probably going to be very light and maybe one note and it’s not any of those things. It’s really nice. I mean, it’s light, but it’s not one note.
24:00 Timothy Sullivan: Hm. You know, the one statistic that really caught my eye on this sake is the rice milling rate. So for Junmai Daiginjo. That our shizuku method. Sometimes they can go down to 40% remaining, 35% remaining, 30 or lower. And this is a full 50%, which it gets us into the Junmai daiginjo category. But this is, this is not a very super finely milled rice grain. So you have more of that rice grain contributing to the flavor. And I think it gives it some of that complexity and that edge to it.
24:38 John Puma: Yeah. And I think that if they, if, if they used a, a smaller rice grain, it’s going to completely change the character of the sake, it might Rob us of some of that interest that we know some of the more interesting aspects of it. It might make it smoother. It might also make it a little bit fruitier and a little bit lighter and airier, but it may also, you know, one of the nice things that this rice does. Is that it’s interesting. And it has like, you know, complexity.
25:07 Timothy Sullivan: I couldn’t have said it better. I agree with you completely. I think if they had milled this down to, you know, 25% remaining or something like that, it would be so much lighter and airier, it would be obviously a completely different sake. So that 50% was obviously very intentional to give us those layers of flavor and a certain, yeah. nuance for a shizuku, this isn’t shy and retiring and super, super delicate and light. This has a little bit more body, a little bit more heft, but it has all the elegance you would need for days and days and days. So, so elegant, so smooth, but not wimpy in any way.
25:50 John Puma: Um, so I had heard that I mentioned earlier that there was another sake that I had come across in the past. That was called divine droplets. I had heard that in Hokkaido. There was a brewery called, Takasago was that made a sake called divine droplets. It was also, shizuku method and they made it in a, in an ice dome. and that’s where they did the dripping. And I had heard that they had stopped doing that primarily due to climate change and the ice dome no longer really being sustainable, where they. Uh, and so the brand kind of fell into, um, disuse as a result and that it was their choice to allow, the Toko brand, to utilize the divine droplets name and said like, you know, these guys. Do it really well and kind of gave their blessing, um, to the, to the Toko brand to do this as they, had already been established as making great, shizuku, which I think is an interesting little story. If, you know, if, um, obviously when you have these stories, some of it’s probably a little embellished, but that’s always what I had heard about them. it’s a little less interesting than the story of how this sake is really is really exciting and delicious, but, but yeah, I always thought that was a little interesting that it was kind of a handoff of this, this name, which again, great name. Have you had the original that, takasago.
27:23 Timothy Sullivan: I have had that in the past and I did it. Read with dismay a few years ago that they had discontinued their igloo or their ice dome shizuku drip method because they couldn’t sustain the snow outside in the igloo shape. And that was very depressing, but, um, it’s good to know that we have others. available that are just as engaging and just as interesting to taste. And I I’m smelling this divine droplets from Toko and the aroma is just getting more engaging as we’re going along here. It’s just so enchanting and really, really nice.
28:04 John Puma: this is, um, very, very, very wonderful
28:09 Timothy Sullivan: Yeah. We should also mention that this is not a cheap sake either.
28:13 John Puma: No it is, it’s not centrifuge prices, but it’s definitely not cheap.
28:19 Timothy Sullivan: Yes. And not cheap. So, uh, just bear that in mind, but uh, really such a, such a great sake.
28:28 John Puma: Yeah. I think if you’re going to get a, shizuku, it’s probably going to be in north of $80. That’s my thought and I’m thinking that’s like the basement is like 80. I think it’s like entry level. Uh, so if you see one for 80, maybe that you made me jump on that. Uh, cause I think it only goes up from there. Um, but you know, there are, there are some wonderful, brewers out there that do make great. Oh, shizuku and uh, you haven’t gotta find them. They’re really good. It’s really an interesting style of sake that you should have.
28:59 Timothy Sullivan: Yep. All right, well, I really enjoyed exploring all these pressing methods. Did you have a favorite?
29:11 John Puma: you’re kidding. Um, uh, I’m going to say it’s probably the divine droplets, Tim. Uh, don’t get me wrong. Although that izumo Fuji, Junmai was very nice.
29:22 Timothy Sullivan: very,
29:23 John Puma: very, very good. The jozen was a little bit less my style. it was not a crushable for John Puma, I think.
29:30 Timothy Sullivan: That’s more up my alley, I think. Yeah,
29:34 John Puma: but this one right here. Woo. This is, this is right up my
29:37 Timothy Sullivan: that’s a treat. All right. Well, we made it we finished our pressing mini series and, uh, We crushed it. We crushed it.
29:48 John Puma: we did.
29:49 Timothy Sullivan: All right. Well, thank you so much to all our listeners for tuning. We really do hope that you’re enjoying our show. If you’d like to show your support for Sake Revolution, the best way you can really help us out would be to back us on Patreon
30:03 John Puma: Patreon is where the cool kids hang out. Now. It’s actually where our backers hang out. This is a, community backed show. So you guys have helped make it happen every week. And we really do appreciate it. Another way that you can support the show though is by submitting a review on your podcast platform of choice, that sort of thing still really makes a difference when people go looking for podcasts about sake, also of course, go and tell your friends, tell your families, tell your dog, perhaps even the cats, um, and get them to subscribe, get them to leave reviews too. I don’t want to, and also, you know, I’m not above canine, patreon subscribers either. If they’ve got a credit card, that’s, that’s no problem with that.
30:50 Timothy Sullivan: Okay. All right. And as always to learn more about any of the topics, sake education corners, or sake that we talked about in today’s episode, be sure to visit our website. My favorite domain SakeRevolution.com for all the detailed show notes.
31:06 John Puma: And for all of your sake questions, you can contact us [email protected] So until next time, keep remembering to keep pressing that sake and Kanpai! Ooh, we did it.
31:23 Timothy Sullivan: All right.