Episode 24 Show Notes

Season 1. Episode 24. Grab your scarf and your ginko nuts! Step away from the pumpkin spice! This week’s episode is all about what we refer to as “Fall Nama” or Hiyaoroshi. This is a type of Namazume that is once pasteurized and released in the fall season. In addition to Hiyaoroshi, Akiagari is another type of fall sake released on the market at this time. both of these styles of sake pair well with the japanese foods that come into season in the Fall. One favorite that John and Timothy share is “ginnan” or ginko nuts. Roasted with salt, there is nothing better to nibble on while sipping on fall sake. This week Timothy and John look at two fantastic sakes that speak to the fall season. Kid Hiyaoroshi Junmai ginjo and Azuma Rikishi Akiagari Junmai Ginjo. Both of these sakes have unique characteristics that herald everyone one’s favorite season!

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

Skip to: 00:53 It’s Autumn – About “Hiyaoroshi”

Skip to: 12:03 Sake Introductions

John and Timothy introduce their sakes for this week.

Skip to: 14:45 Sake Tasting: Kid Junmai Ginjo Hiyaoroshi

Kid Junmai Ginjo Hiyaoroshi

Brewery: Heiwa Shuzo (Wakayama)
Classification: Hiyaoroshi, Junmai Ginjo
Acidity: 1.7
Alcohol: 15.0%
Prefecture: Wakayama
Seimaibuai: 50%, 55%
SMV: +1.5
Rice Type: Gohyakumangoku
Brand: KID (紀土)
Importer: Sake Suki, LLC
Yeast: 10, 14, 901, k1801

View On UrbanSake.com

Skip to: 18:52 Sake Tasting: Azuma Rikishi Akiagari Junmai Ginjo

Azuma Rikishi Akiagari Junmai Ginjo

Brewery: Shimazaki Shuzo
Classification: Hiyaoroshi, Junmai Ginjo
Alcohol: 15.0%
Prefecture: Tochigi
Seimaibuai: 60%
SMV: +1.0
Rice Type: Gohyakumangoku
Importer: Wine of Japan
Yeast: 10, 14, 901, k1801

View On UrbanSake.com

Skip to: 30:05 Show Closing

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

Episode 24 Transcript

John Puma: 0:23
Hello everybody. And welcome to a revolution. America’s first a sake podcast. I’m your host, John Puma from thesakenotes.com. Also the administrator of the internet sake discord and your own favorite sake nerd.

Timothy Sullivan: 0:39
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 together John and I will be tasting and chatting about all things sake. And doing our best to make it fun and easy to understand.

John Puma: 0:53
That’s right Tim and, uh, it’s autumn it’s it’s. Autumn is here.

Timothy Sullivan: 1:00
Yes. I actually turned off my air conditioner for the first time. The other day. Yeah.

John Puma: 1:06
nice. Yeah, we today right now I, a conditioner is actually off as well. We have some fans going, cause it’s still a little warm, but uh, that’s not keeping, Starbucks from stocking, pumpkin spice

Timothy Sullivan: 1:19
well, I had a situation in my household. My partner Scott came home and he had with him in abomination. it was a iced pumpkin spice coffee. Iced coffee, pumpkin spice. And I tasted it. It was pretty gross. my view is you have to pick one or the other. You’re either in the ice coffee camp in the summer, or you’re pumpkin spice in the fall. Straddling. This line is just, again, it goes against nature. I think…

John Puma: 1:49
goes against the nature. so you’re saying that this is unnatural to have. Pumpkin spiced iced coffee. Uh, I think Myshell would want to have a word with you by the way. and perhaps share some coffee with Scott because, she does that. She does, she really only really likes iced coffee and she absolutely loves pumpkin spice. She loves the autumn. She knows pumpkin spice is the Herald of autumn in America.

Timothy Sullivan: 2:15
Well, I love iced coffee year round. I’m not gonna speak bad about ice coffee, but I just prefer to put a scarf on, you know, I don’t, I don’t need the pumpkin flavor. there’s two things that remind me of autumn and, autumn is my favorite season in Japan. And when I think of autumn, I think of these Scarlet bright red, Japanese, maple Leafs, and I think of fall release sake, which is Hiyaoroshi

John Puma: 2:46
So you don’t, you don’t think of pumpkin spice. it hasn’t permeated Japan enough yet that it was it wasn’t everywhere.

Timothy Sullivan: 2:57
you know, they’re more focused on sakura season, I think, in the spring time.

John Puma: 3:01
All right. Okay. that stands to reason. I think I think. Even there, so the Starbucks Sakura season specials, or even permeate here sometimes. So I could definitely see that being the case.

Timothy Sullivan: 3:14
Well, the fall is, I’ve talked to many people and I agree with this too. The fall is the best time to get food in Japan. The cuisines of the fall are like the best and there’s special sakes that come out at this time

John Puma: 3:27
there are.

Timothy Sullivan: 3:28
Yeah. So, we are going to be looking at something called hiyaoroshi today.

John Puma: 3:35
Yeah. And now I am a big fan of hiyaoroshi, and I’ve had some really great experiences with this style of sake. every year I get very excited for the hiyaoroshi, the fall releases to come to America. I want to say this year, probably a few fewer than usual due to the current COVID situation, but we’re still getting some, and that’s very exciting for me.

Timothy Sullivan: 4:01
Yeah, absolutely. hiyaoroshi is something that we always look forward to in the fall. And, it’s very similar to one of the pasteurization methods that we spoke about already. I think it was back in episode 16, when we talked about pasteurization, we talked about Nama, Nama, Namazume, and, namachozo and all those different variations and hiyaoroshi is actually form of the namazume situation. So that again, to remind everybody was when we take a sake, a freshly pressed, we pasteurize it once. Then we let it sit and mature for about six months. And then we skip a second pasteurization and then it gets bottled. So it’s only pasteurized once before storage, but not at the time of bottling. So that’s again, what we call namazume and this hiyaoroshi is a fall version of Namazume released always in the fall. So matured over the summer and released in the fall. And it’s very often referred to colloquially as like fall Nama.

John Puma: 5:16
Hmm. That’s interesting

Timothy Sullivan: 5:18
Fall Nama. You’ve never heard. You

John Puma: 5:20
that I hadn’t heard. No,

Timothy Sullivan: 5:22
Yeah. So, yeah. So I mentioned during our pasteurization episode, that things that are pasteurized only once can be referred to as Nama. So there’s three variations of Nama and fall. Nama is. Also called hiyaoroshi or there’s the variation for the fall release of namazume. So, hiyaoroshi is a special version of this fall Nama that comes out, this time of year, September, October. And, it is really, really delicious and sake shops in Japan actually do little displays. And have you been, they’d been to Japan in the fall. You see like the little displays with

John Puma: 6:03
Yeah. In fact, one time I went in, October and I didn’t realize that I didn’t know what hiyaoroshi was, and we went to a local izakaya and we were kind of very new to sake still, as far as like. Particulars go and especially very new to ordering things in a, in an, izakaya. So we were, ordering things based on recommendation from the bartender. And we noticed that all of the bottles you were getting had this sash on them with the same group of characters. And after a little while, we were like, wait a minute, what is that? What does that mean? And also, these are all wonderful. These sakes are fantastic. What is, you know, what does that mean? What is special about that? And we asked, and the person was able to kind of piece together with their English, the fall seasonal fall special. Okay. And we were just like, that’s a thing. Like we were just completely bowled over about that being okay. Concept. We literally had no idea. Why, why would we assume that, And since then, it’s, it’s become a, you know, now going to Japan and then the fall is a treat because it’s, you get to have all of the hiyaoroshi.

Timothy Sullivan: 7:21
Oh yeah, it is so good.

John Puma: 7:24
By the way, did we back ourselves into a sake education corner? I think we did. Yeah. I don’t know.

Timothy Sullivan: 7:30
I’m backing up.

John Puma: 7:32
We’re talking about, a coffee and bam education corner just spontaneously happens.

Timothy Sullivan: 7:39
Yeah. So, uh, we, snuck everybody into the sake education corner, uh, talking about hiyaoroshi, but when it comes to sake releases in the fall, hiyaoroshi is not the only game in town…

John Puma: 7:51
it’s not the other one is a little rare. I think though, I think I’ve only encountered a handful of times and that one is the akiagari, the cousin. And what’s the difference then? What’s what are we looking at here?

Timothy Sullivan: 8:08
Well, AKI, the word AKI means fall or autumn and a “agari” means to go up or level up. So it is a fall released sake that improves in flavor over the summer. So produced in the spring flavor, going up over the summer and then released in the

John Puma: 8:32

Timothy Sullivan: 8:33
Hmm. So it’s like kind of like fall level up flavor, sake.

John Puma: 8:38
Alright, I’ll take it

Timothy Sullivan: 8:41
But it’s not necessarily a namazume. So hiyaoroshi is, almost without fail namazume once pasteurized also referred to as fall Nama, but the Akiagari is just the fall release sake. And it could be twice pasteurized and it is a style day. It improves in flavor over the aging period and then released in the fall.

John Puma: 9:06
Tim, outside of the decidedly vague, improves in flavor, which I’m sure is a, is what the, what the breweries are hoping for. what is going to change about the sake when you. In the case of let’s stick to the hiyaoroshi for a moment, but let’s say you pasteurize it, at the same time that you’re doing your normal runs. Okay. And then you’re going to let it sit for how long,

Timothy Sullivan: 9:27
about six months.

John Puma: 9:28
about six months. So what’s going to, is it going to kind of become more complex? Is it going to mellow out? What’s what’s going to happen during that time?

Timothy Sullivan: 9:38
I think one of the important factors with the sakes we’re tasting today is that they’re released specifically in the fall, which is early in the season. So these are some of the first sakes to be released in the season. and that. Timing is important for hiyaoroshi and akiagari. The flavors over the aging period are going to mellow. Mature. And this allows brewers also to blend tanks as well. So there’s usually a blending phase that happens will they, they might brew several batches of the same sake, blend them together, and this allows those flavors to meld and mesh together. So this aging period is very important. I think, some brewers aged for three months, a lot of brewers I’ve visited age for six months and. Again, it’s a mellowing meshing time when flavors can come together and, you’re not going to get those sharp, and overly, concentrated flavors that you get in Nama sake, either true on pasteurized, everything mellows and rounds out over that aging period.

John Puma: 10:53
Sounds. Sounds pretty good. I mean, I like my sake is a little bit more like that. So that kind of explains a lot about why I gravitate towards these particular, the seasonals. Uh, I do find that it looks like a lot of seasonal sake. Sometimes you get changes year over year, depending in some cases on what the weather was like in the summer. I had, I remember one, one year I was lucky enough to go to Japan the fall following. Just an Epic heat wave in Japan and in the. Taste of the hiyaoroshi that year for a lot of the breweries, especially ones that were in regions that were hit by, it was decidedly, less mellow. there was a lot more kind of like when it gets a little more, caramel-y you know, that kind of flavor a little bit more of that came across in a lot of the, a lot of the, and we were very surprised because normally. That, that wasn’t the case. We’ve had the same bottle two years before, and it was very different and we had some conversations with people over that they very much were. Yes. That’s sometimes, sometimes yeah. You know, the weather doesn’t cooperate and do you, and you can have it changed. The flavor of the sake reflects the year. Somebody said,

Timothy Sullivan: 12:03
John, what sake did you bring today?

John Puma: 12:06
so, so I’m very excited about this, Tim, because, this is as far as I can tell the first hiyaoroshi that was released in New York in 2020, Somebody’s gonna, somebody’s gonna write an incorrect this, but yeah. send your complaints to [email protected] and we will be happy to read them on the air. this is the, is this Heiwa Shuzo’s Kid, Hiyaoroshi, and it is their Junmai Ginjo, and also it was the only Junmai Ginjo release of theirs in the United States. And I’m a big fan of this. Brewery. I’m a big fan of this line of sake and the kid line of sake as brand. And so when I found out they were bringing over the Hiyaoroshi, I was very, very excited and went out and got my hands on it. As soon as I could. What do you have.

Timothy Sullivan: 13:00
Well, I have a sake from Tochigi prefecture. The brewery is Shimazake Shuzo and this is, Azuma Rikishi Akiagarai, junmai ginjo. So I have a version of an akiagari. I am assuming that this is a twice pasteurized. Junmai Ginjo, set up specifically for fall release and the bottle says the label says fall release, in big letters at the top. So this is a sake that is also meant for that autumn time. And, uh, yeah, it’s Junmai ginjo grade. And I’m really excited to try it. This is a sake I have not had before, so you’re going to get a fresh take.

John Puma: 13:46
Nice, nice. According to my notes here, it looks like both of them are using a gohyakumangoku. Rice yours is milled down to 60% and mine is a little different. they actually have a separate, seimaibuai for the Koji so a 50% on the Kojimai and 55, for the kakemai. Uh, and I did not mention it earlier, but the brewery is in a Wakayama prefecture. And yeah, this is exciting stuff.

Timothy Sullivan: 14:17
yeah, and the alcohol percentage for both of these is around 15% and a SMV for our, both of our sakes is the same you’re, plus 1.5 and nine plus one

John Puma: 14:28
Yeah. I think at that point was kind of a, you know, it doesn’t really, uh, it’s a rub that’s,

Timothy Sullivan: 14:33
split you’re splitting hairs at

John Puma: 14:35
Exactly. Yeah. 1.5 1.0, it’s not really much of a change. And if anybody who tells you they can taste the difference. Uh, I don’t know about that.

Timothy Sullivan: 14:45
Okay, John. Well, you’ve been waiting for kid hiyaoroshi for a long time. So why don’t, you crack it open and, uh,

John Puma: 14:53
I will. So this just the aroma on this is it’s not fruity. It’s not very floral. This is so you might think this is very much outside of John’s comfort zone, but it is extremely. Refreshing in like a, uh, have you ever been like outside, like kind of right after the lawn was mowed kind of situation. You get some of that? Yeah. Like that, like that kind of refreshing. You just want to like take it in a, it’s not fruity per se, but it is just really nice and, uh, luxurious smelling. Very nice. Um, it sounds a really, really nice blend of fruit and acidity on the taste. If you let it linger in your mouth, kind of like on your tongue a little bit, you’ll start to get banana it’s, it’s a little weird that way. and then that acidity, that pleasant city kind of kicks in a little bit and that’s how you get a nice little crisp finish. It’s very, very drinkable in that. Um, I think we’ve talked about before how I like a sake that I can just kind of sip and. Maybe accidentally have a little too much of, because it’s so relaxing and so easy to just keep drinking. It’s very, very easy drinking and very, very refreshing. this is going to take some self control Tim. This is to not finish this in the next day or so.

Timothy Sullivan: 16:30
Well, that’s what we want in our sake. We want something that is eminently, drinkable and enjoyable. Now I have a question for you since hiyaoroshi is known as the fall Nama, are you getting Nama like unpasteurized aspects to your sake or do you feel it’s more subdued?

John Puma: 16:50
It’s very subdued. This is very mellow and It is clean. That is like the thing that comes out of this. I like that. I overwhelming thought in my head it’s wow, this is so clean. So refreshing, so smooth. And that’s just, that’s, that’s all it’s doing. This is that, that mellow aspect that we talked about earlier, where sometimes it mellows out the flavor, it takes out all the hard edges makes it just nice and round. And here it is, and this is absolutely doing that job.

Timothy Sullivan: 17:15
Yeah. I sometimes look at Namazume or hiyaoroshi as having one foot in both camps. Like it’s got one foot or maybe a big toe in the unpasteurized camp where you get a little bit of brightness, a little bit of freshness. And then the other foot is in the I’ve sat around for six months in mellowed out camp. And I’ve been pasteurized once and kind of like mellow. And, more quiet, is the other camp. So I always look for that when I taste a hiyaoroshi for any hints of that fresh, bright juiciness, you might get in a Nama. Layered with a kind of mellowing and aging that happens over the summer. And it’s a wonderful blending of these two styles. Sometimes it sounds like your particular one is I’m definitely falling more in the mellow camp and you’re getting hints of fruitiness too. Right? You said banana.

John Puma: 18:13
bit, yeah, a bit of fruitiness, even when you’re just sipping on it as some general, uh, general kind of a light fruit, a little bit Mellon, but when you do let it linger, banana comes out of nowhere. If you just sip on it. and if you sip and swallow, you will not get the banana. It only comes through if you linger on it. It’s very interesting that way.

Timothy Sullivan: 18:35
I hate when bananas come out of nowhere.

John Puma: 18:39
Crouching tiger. Hidden banana. Uh, so, enough about me and my wonderfully, smooth hiyaoroshi. I want to know about this Akiagari that you brought along.

Timothy Sullivan: 18:52
Yes. So I am excited. Try this.

John Puma: 19:04
Tim. I understand that this is actually according to my notes here, it’s cave aged. So I don’t know. Do you know anything about that?

Timothy Sullivan: 19:15
I don’t, I did visit their website and there was a picture of a cave on the homepage.

John Puma: 19:22
Um, yeah, the notes on this say it’s a cave aged sake, which I guess they had number one, I guess they have a cave. Um, and I guess that this is where they, they do their summer aging perhaps.

Timothy Sullivan: 19:34
Yeah, it looked like the cave looked like an old mining cave, like it was carved out. So it might be an abandoned mine in their town or something like that. And the great thing about aging in a cave or in a old mine is that the temperature is low and steady.

John Puma: 19:54
Yeah, that summer problems are not going to be an issue for a deep cave. And it looks like the label has something of a, of a cave look to it. You could see that in the show notes.

Timothy Sullivan: 20:04
Yeah. The label has like this arch very artistically drawn arch. So it could be like a cave entrance. Um, the, the neck label on mine says Junmai Ginjo Akiagari across the neck. Very prominently. Okay, so let’s give this one a smell. Ooh. It smells a little fruity.

John Puma: 20:29
really nice.

Timothy Sullivan: 20:32
It smells like, um, kind of a honeydew or melon smell,

John Puma: 20:36
Ooh, that sounds, that sounds nice.

Timothy Sullivan: 20:39
but not fresh, not like juicy and fresh. It’s more. Uh, kind of a concentrated, uh, essence of that. So not, it’s not like fresh and juicy and it’s a little bit more concentrated and I’m getting Mellon a little bit of fruity characteristics, but kind of again, like it in age to that. And then I’ll just have it.

John Puma: 21:03
So, so not wafting, but very present.

Timothy Sullivan: 21:07
Hmm. Well, the flavor profile is much more, earthy than the aroma. So it’s coming across as, more rice-y and, definitely more earthy than the aromatics. It’s a really unusual combination.

John Puma: 21:27
so the, so they’re kind of the other room is kind of showing you one thing or telling you one thing. And the taste is kind of giving you a, a bit of a different experience. It sounds like, huh?

Timothy Sullivan: 21:38
I mean the, the aroma, it has this concentrated melon flavor to it. And you think it’s going to be maybe a hint of sweet and maybe a little bit, fruity on the palette, but I’m getting really distinct grainy notes and. Rice and usually gohyakumangoku. The rice that is used for both of our sakes is a lighter style. Usually doesn’t show itself too much in a sake. It’s usually more in the background, uh, more airy generally. Uh, but this sake, maybe it has to do with the way it’s aged. Um, I really want to look into that more and see if I can find out about how this sake is aged in the cave. And maybe that. Concentrates it in a certain way that brings out more of an earthiness.

John Puma: 22:29
Yeah, maybe the cave didn’t have the effect that we thought it would. I mean, it seems like we thought the cave would really help with keeping temperature under control.

Timothy Sullivan: 22:37

John Puma: 22:38
So that’s interesting that it is a little bit different on that side, though.

Timothy Sullivan: 22:42
Yeah. And when I look at it in the class, there’s like, Uh, just a shade of color to it. Um, it’s not crystal clear. It’s just got just a hint of, of color to it. Um, interesting. And when it comes to food pairing for this sake, I would probably go with something with a little bit more heft to it like this. This is reading as something I’d want to have with like a hot pot or a nabe or stew. And that is definitely like a fall autumn type of food in Japan and a winter food. And I think this would pair really well with that. Your sake sounds like a totally different animal. And what would you want to eat with your kid junmai Ginjo?

John Puma: 23:25
well, I, I go to this well often, but I don’t know if I would want to do anything too strong with it. It’s, uh, you know, it is light and clean and very smooth, and I’m worried that. It wouldn’t do well with most American dishes for starters. And I wouldn’t want to put this up against a lot of greasy dishes, so I’m not going to take out my tempura for this, but, I think that it would get along well with some Whitefish. I think this would be very nice thing to have with some sushi. Um, so the, the importer actually says That this can be served, warm or room temperature. And I haven’t tried it that way. I’ve only had it chilled and wondering what that’s going to do. It might, it might change the profile enough to make it something that would stand up to stronger flavors, but, uh, experimentation will tell.

Timothy Sullivan: 24:24
that’s interesting that you mentioned that because I was thinking this, I didn’t say it, but I was thinking the same thing about my sake. It had that, that kind of, that a hint of earthiness to it. And I’m like, Oh, maybe warming up you know, transform the sake in some way, but I never would have thought of doing it with yours.

John Puma: 24:43
I am kind of surprised to see that, that the importer recommend that, but like, why not? Right.

Timothy Sullivan: 24:50
Absolutely. that’s one of the great things about sake is that you can experiment with temperature and, uh, it, it can mellow a sake even more. When you gently warm it up, you don’t want to overheat it. Of course. But you can really, really round it out if you give it a gentle warming. And when the fall comes, you know, this is the pumpkin spice season. You know, we want something warming.

John Puma: 25:18
we don’t. We don’t get our pumpkin spice ice coffee. Oh, no, no, we don’t. We definitely do not.

Timothy Sullivan: 25:23
no warming, sake is like the scarf of beverage treatments. You know, it’s like we want that warmth wrapped around and, uh, We get that in the world of sake by warming our sake

John Puma: 25:39
yeah, I’m definitely looking forward to, to playing around with the temperature on this a little bit, before I finish it all.

Timothy Sullivan: 25:48
It’s a race against

John Puma: 25:50
time… a race. It really is. Maybe I should just try to get another bottle that made. That might be the answer to my problem is obtain a second bottle and then play with the temperature on that one.

Timothy Sullivan: 26:02
Yeah, well, I think hiyaoroshi is so fun because it’s one of the few sakes that is tied to a very specific time in the year. And it goes hand in hand with all the fall foods. Do you have any favorite autumn foods from Japan that you really remember enjoying? I have a few.

John Puma: 26:26
When I’m over there. What I often see in the, uh, in the izakayas that I get served is a variety of like, they end up calling them like fall vegetables and I find myself loving. Almost all of them. Like I just, uh, um, you know, you’re going to roast them up and it goes so well with sake. In fact, in fact, that would probably be a really good parent for this sake now that I’m thinking about it. What about you? You, you, you got to spend one whole autumn there. So what was your experience like?

Timothy Sullivan: 27:01
Well, I have one food in particular that I associate with autumn more than anything else. And it’s ginan, which are Ginko nuts.

John Puma: 27:11
Oh, yes, absolutely. Yeah, no, that was one of the things I was served.

Timothy Sullivan: 27:17
Yes. So for people who are not used to eating them, it’s a totally weird thing, but. I have come to love, Ginko nuts. It’s one of my favorite things. And when they’re available in season, which is in the fall, they take them, they crack them in their little shell and they roast them up and they salt them and you can get them on a skewer sometimes, or just in a little bowl and you eat them. It’s almost like, you know, edamame style. You can eat them one by one, but there. Savory and deepen flavor and have a little bit of funkiness to them, but the salt balances that so well, Oh my gosh. I could start urban Ginko nuts as my next

John Puma: 27:58
That’s a ginkgo nut revolution, our new podcast.

Timothy Sullivan: 28:02
because I’m so, so I just love them so much. And I think that hiyaoroshi pairs really well with “Ginnan” or Ginko nuts, and it’s one of my favorite fall dishes, for sure. I’m so happy to hear that you like them too. Yeah.

John Puma: 28:16
Yeah, I didn’t know it was happening. we had a Japanese friend with us at the izakaya. He ordered a bit of a variety and these came and were like, what is, what is this? And I’m like, Oh, its ginko nuts. I’m like, I’m like, all right. I’ve definitely heard of Ginko nuts. So, let me try this. I had it. I was like, this is how we’re this where’s this been my entire life. This is amazing. That was my aha moment. Fall food. I think it was my, it was definitely my aha moment for Ginko nuts though. I’m telling you that,

Timothy Sullivan: 28:49
on one of my first trips to Japan, it was in the fall and I was in Miyagi prefecture and a Japanese person was taking me around and we were walking through a park and there were several. Older, Japanese grandparent type people. And they were walking around the park with these plastic bags and they were picking things up off the ground and putting them in the bag. And I asked him, what are these people doing? He’s like, Oh, they’re collecting Ginko nuts.

John Puma: 29:15
Wait, there’s a collecting wild Ginko nuts in a park. That’s awesome.

Timothy Sullivan: 29:18
yeah. So you can get them in the wild. So you can like pick them up in the park and roast them at home. And I had never heard of that before ever. So when I had it for the first time in an izakaya, I was super excited and it was really delicious. That’s one of my favorite

John Puma: 29:35
Sounds good.

Timothy Sullivan: 29:37
right. Well, I think that was a great introduction to fall. We’re going to get a lot more yummy food pairings and a lot more sake recommendations coming up as we get into fall. And, uh, Just really excited about that.

John Puma: 29:52
Yeah, I can’t wait and hopefully some more, Hiyaoroshi coming our way. Uh, can I get Ginko nuts here? You think?

Timothy Sullivan: 29:59

John Puma: 30:00
right, I’m gonna have to try that.

Timothy Sullivan: 30:03
You got it.

John Puma: 30:04
Local Ginko nuts.

Timothy Sullivan: 30:05
Can’t wait! Well thanks to all of our listeners for tuning in. We really hope you’re enjoying our show. If you’d like to show your support for sake revolution, one way you can really help us out would be to take a couple of minutes and leave us a written review on Apple podcasts. It’s one of the best ways for you to help us to get the word out about our show.

John Puma: 30:27
Another nice way to get the word out is to tell a friend and also subscribe and then have your friends subscribe. Uh, and this way you and your friend will not miss a single episode of our show.

Timothy Sullivan: 30:38
And as always to learn more about any of the topics or any of the specific sakes we talked about in today’s episode, be sure to visit our website, SakeRevolution.com for all the detailed show notes.

John Puma: 30:51
And if you have a sake question or a correction for us, perhaps we want to hear from you reach out to us at [email protected] So until next time, please remember to keep drinking sake and. KANPAI!