Episode 122 Show Notes

Episode 122. A long overdue return to the Sake Education Corner lets us explore a common question affecting everyone who brings a bottle of sake home – what’s the deal with sake storage?! How long can you keep your sake before opening, after opening, at what temperature, in what location, and what to avoid. While the lawyerly answer to any of these questions is often “it depends”, we get into the nitty gritty and provide concrete advice anyone can implement immediately. So crack open your fridge and let’s store some sake! #sakerevolution


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


Skip to: 03:28 Sake Education Corner: Sake Storage


Skip to: 19:36 Sake Introduction and Tasting: Brooklyn Kura BYx Yamahai Junmai

Brooklyn Kura BYx Yamahai Junmai

Alcohol: 17.4%%
Classification: Yamahai Junmai
Seimaibuai: 50%, 60%
Rice Type: Yamadanishiki, Calrose
Brand: BYx
Brewery: Brooklyn Kura
Importer/Distributor: Skurnik
Acidity: 1.9
SMV: +5.0

Visit Brooklyn Kura


Skip to: 22:12 Sake Introduction and Tasting: Wakatake Tokubetsu Junmai Genshu

Wakatake Tokubetsu Junmai Genshu

Brewery: Oomuraya Shuzojo (大村屋酒造場)
Classification: Genshu, Tokubetsu Junmai
Alcohol: 17.5%
Prefecture: Shizuoka
Rice Type: Gohyakumangoku
Seimaibuai: 60%
SMV: +9.0
Brand: Wakatake (若竹)
Importer/Distributor: JFC (USA)
Sake Name English: Demon Slayer
Acidity: 1.6

View On UrbanSake.com


Skip to: 32:58 Show Closing

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


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Episode 122 Transcript