Episode 114 Show Notes

Episode 114. With the recent heatwave, there was one kind of sake that kept grabbing our attention. Not just cold sake, but super-chilled “Mizore” sake. Mizore means sleet in Japanese, and this word describes perfectly the sake slushies we made ourselves for this week’s episode. Sake slushies are made by freezing one cup sake or a small bottle to about 25 degrees F without letting it freeze solid. When the sake is then agitated, it transforms by magic into an icy, cool and super refreshing sake sorbet-like treat. Listen in as John and Tim get super chill and enjoy their first homemade Mizore Sake slushies. #SakeRevolution

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

Skip to: 03:21 About Mizore Sake

Mizore-zake literally means “sleety” sake (mixture of Snow and Rain), or what we would call a sake slushie. It is serving sake at a below freezing temperature. The sake will freeze into a slush when poured forcefully into a glass. This type of ice cold sake slushie is popular in the hot and humid summer months.

See also:
Sake Temperature

Video: Mizore-zake being poured:

A post shared by trulyjapan (@trulyjapan) on

Skip to: 9:39 Sake Introduction and Tasting: Nanbu Bijin Tokubetsu Junmai

Nanbu Bijin Tokubetsu Junmai

Brewery: Nanbu Bijin Brewery
Classification: Tokubetsu Junmai
Alcohol: 15.5%
Prefecture: Iwate
Rice Type: Ginotome
Seimaibuai: 55%
SMV: +5.0
Importer/Distributor: Mutual Trading (USA)
View on UrbanSake.com: https://www.urbansake.com/product/nanbu-bijin-tokubetsu-junmai/

Skip to: 10:39 Sake Introduction and Tasting: Chiyomusubi Oyaji Gokuraku Junmai Ginjo

Chiyomusubi Oyaji Gokuraku Junmai Ginjo

Brewery: Chiyomusubi Sake Brewery
Alcohol: 16.0%
Acidity: 1.6
Classification: Junmai Ginjo
Prefecture: Tottori
Seimaibuai: 50%
SMV: +5.0
Rice: Goriki

View on UrbanSake.com: https://www.urbansake.com/product/oyaji-gokuraku-sake-cup/

Skip to: 27:37 Show Closing

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

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Episode 114 Transcript

John Puma: 0:21
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. Uh, also I’m the guy to start the Internet Sake Discord that corner of the internet, where we all get together and talk about sake. And I am enduring some sweltering heat.

Timothy Sullivan: 0:43
And I am 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 chatting about all things sake and doing our best to make it fun and easy to understand.

John Puma: 1:00
Ah, Tim, you know, my favorite comment that I hear often, uh, in times like these is, so is it hot enough for you?

Timothy Sullivan: 1:10
well, I have a bone to pick with you Puma.

John Puma: 1:14
I am. I’m not taking responsibility for this. If this is where you’re going.

Timothy Sullivan: 1:19
Last week. I mean, how often have we started our podcast with weather chit chat? Like almost never, but last week you said how it was summer, but not too hot. And how the sidewalks weren’t absorbing the heat. And today I almost literally melted on the sidewalk outside, cuz it was so hot. I blame you.

John Puma: 1:41
I don’t think I have that kind of power over, uh, the climate really, but, you know, Tim, it is, as you have implied hot in New York, now it is dog hot. It is disgusting out there

Timothy Sullivan: 1:57
Yes, it is an Inferno. Yuck. Although not as bad as Japan in the summer, I have to

John Puma: 2:03
I, I I’ve. Yeah. And, and I’ve been hearing from people who are over there, that it is, it is historically horrible. Right now. It is incredibly hot and humid and muggy, and I’ve, I’ve never had the pleasure of being there in the summertime. I’m gonna keep it that way for the foreseeable future.

Timothy Sullivan: 2:20
yeah. I,

John Puma: 2:22
I mean, not that I have a choice in the matter, but

Timothy Sullivan: 2:26
Yeah. Well, last year, at this time in our. Infinite wisdom as newbie sake podcasters, we rolled out a hot sake episode twice.

John Puma: 2:39
yeah, we did this. It’s now become a tradition. So yeah, every summer we roll out a hot sake episode. But the, the, the tradition ends today. Tim. We’re not this time.

Timothy Sullivan: 2:52
I refuse!

John Puma: 2:53
time we are not doing hot sake. No, sir. We are going the alternative route. We are going the opposite of hot sake today. We’re doing cold sake

Timothy Sullivan: 3:07
not just cold sake. we’re going beyond the valley of cold sake.

John Puma: 3:13
Yes. All right, Tim, tell the listeners at home what beyond cold sake means?

Timothy Sullivan: 3:21
Well, there is a type of sake that I discovered in Japan a few years ago, and it’s on the very bottom of the temperature chart. And it’s called, uh, Mizore sake, Mizore.

John Puma: 3:34
Mizore and, and Mizore means what exactly.

Timothy Sullivan: 3:38
Mizore in Japanese, me what we would in English call sleet. It’s a mixture of snow and rain.

John Puma: 3:45

Timothy Sullivan: 3:46
Yeah. So what we’re actually going for today is a sake slushie.

John Puma: 3:53
Ah, yes, I love it. And, and weather appropriate.

Timothy Sullivan: 3:57

John Puma: 3:58
Yes. I’m saying this. And then next week when we publish this episode, it’s gonna dramatic the temperature’s gonna drop to 40 and we’re gonna be what’s going on, John. You did it again. Um, yeah, I also experienced this, uh, originally in Japan, many years ago, actually, there’s a, there is a standing bar in Ebisu that is very foreigner friendly. So early on in my, in my sake travels, I was referred to a place called Buri. it’s a full bar and a, an Izakaya with a lot of different food, but most of their sake selection consists of one cups and completely unbeknownst to me, they will slush ’em up for you

Timothy Sullivan: 4:38
when you say slush, ’em up for you, what can you give me some more info?

John Puma: 4:43
So, uh, essentially if you store sake at, uh, around 23 degrees Fahrenheit or, uh, negative five Celsius, it’s gonna be liquid when you take it out of the freezer. But as soon as it’s agitated, it’s gonna frost up. So what they would do at Buri is it’ll take the cups you would like out of the freezer. And if you would like to have them made slushie, they will slap the top of the cup a few times, and then it’ll just turn into a slushie before your eyes. Uh, and then they take the top.

Timothy Sullivan: 5:19
That sounds a little bit like sake witchcraft

John Puma: 5:23
It definitely looks like sake witchcraft. it’s, it’s funny though. I actually accidentally did this at home once many years ago. I, uh,

Timothy Sullivan: 5:33
You slushified your sake by mistake?

John Puma: 5:35
I did, I, um, I, it was late and there was a bottle that we forgot to refrigerate, or we had just gotten it or something like that. And so I put it in the freezer. So that it would chill and then I would be able to drink it in like, you know, a half hour or something like that. I thought maybe, and I totally forgot the bottle in the. So the next day I went into the freezer to get something and I opened it up. I’m like, oh, that’s the sake is in there from yesterday. I forgot all about it. Well, I, I might as well have some sake. It’s it’s still a liquid. So I guess it was enough alcohol in there for it to not freeze. So I took the bottle out and I sat down and I started pouring it into a glass. And as I’m pouring it, it’s like turning into slush. And, and I was alarmed and a little perplexed and pulled the bottle away really fast, which jostled did the whole thing. And the entire insight contest of the bottle started turning into the slush. And I was freaking out thinking I Ruined the sake

Timothy Sullivan: 6:37
And you thought you ruined the sake, but you secretly invented sake slushies in Queens who knew?

John Puma: 6:45
Yeah, I didn’t, uh didn’t know. That was a, a thing you can do, but it was fun. It’s nice. It’s a, it’s a nice, different way to experience sake. And I think it’s a, a fun, a fun change of pace, especially in these, in these hot, hot, days, hot days,

Timothy Sullivan: 7:03
So I think you’re, you’re right on the money. There’s two ways to do this. If you have the sake, one cups, which are so much fun, you just give it a shake. Like. Just shake it. And if you have like a small bottle of sake, if it’s still liquid inside, but again, like you mentioned around the 25 degree Fahrenheit, if you forcefully pour it out into a glass cup when it hits the cup, that’s gonna agitate the sake enough to crystallize it. And it is so cool to see that. So either way, whether you have a small bottle of sake or you have the cup, you can make sake slushies at home. Now we, we should give all our listeners a warning about aggressive American freezers, too.

John Puma: 7:48
Yeah. so years ago when I did this by accident, my freezer wasn’t spectacular. It was kind of. And so I accidentally had the right temperature when I pulled it outta the freezer. When we were preparing for this episode, I failed to look at what temperature, my new, crazy industrial Samsung, uh, not really industrial, but my, my new Samsung fridge, keeps itself at. And so it froze the sake solid.

Timothy Sullivan: 8:17

John Puma: 8:18
because my refrigerator is five degrees Fahrenheit, which is significantly lower than the 23 we’re looking for.

Timothy Sullivan: 8:27
Yes. And my freezer is minus two Fahrenheit, so very, very cold, and it will freeze sake around 15% alcohol it’ll freeze it solid at that temperature. So if you wanna make a sake slushie at home and you have a modern, powerful freezer, you need to put it in. What would you say about two hours, hour and a half? Yeah. So before you wanna have the slushie, you want to put your sake into the freezer. But you can’t put it in there the day ahead of time, cuz it’s just gonna freeze solid. Um, so maybe two hours ahead of time and you want to temp it at around 25 Fahrenheit.

John Puma: 9:08
yeah, I, I can’t even set my freezer to 25 Fahrenheit. it won’t let me The highest temperature I could set my freezer to is eight That’s not gonna help. So, yeah.

Timothy Sullivan: 9:21
It takes a little planning,

John Puma: 9:23
Takes a little planning, but luckily here at Sake Revolution we planned.

Timothy Sullivan: 9:29
this is the kind of recipe I like John. Put your sake into the freezer. 90 minutes before serving and then shake vigorously. I can handle a recipe like this

John Puma: 9:39
ah, it’s pretty good. I like it. I like it a lot. so, uh, Tim, what sake did you bring for your, uh, for our little experiment here?

Timothy Sullivan: 9:52
I have a new cup on the block. Uh, this is a sake that we know and love that was recently. exported as a can. So it’s technically one cup, but it’s a metal can and it’s Nanbu Bijin Tokubetsu Junmai, which is a sake we’ve had on the show before. And I absolutely love it. The alcohol percentage here is 15.5. This is from the Nanbu Bijin brewery out of Iwate Prefecture. They use that local Ginotome rice milled to 55%. And the SMV is plus five. And it’s a blend of two yeasts. The, association M three 10 and the association 1901.

John Puma: 10:34

Timothy Sullivan: 10:35
And John, what sake did you bring?

John Puma: 10:39
I have the Chiyomusubi, Oyaji, Gokuraku Junmai Ginjo, and. It’s a rare Junmai ginjo one cup. Uh, it is from Chiyomusubi brewery in Tottori. the sake meter value is, plus five, the acidity 1.6 and the rice type on this, is Goriki rice, which is a local, tottori, rice variety was actually very popular in like the early 19 hundreds. It was lost during the war. And then, uh, was revived actually in 1990 by some. By some very dedicated individuals in Totori who wanted their historic rice back. and it’s been milled to 50%, Chiyomusubi makes a, a series of these cups with these, those old, like manga characters on them. and so there’s three of them. There’s this one and then two others. and it’s basically the same idea, same milling and all that, but a different rice type for each, for this one is the goriki.

Timothy Sullivan: 11:35
Alrighty. Well, John, I think it is time. We have our ice cold cups. I have mine.

John Puma: 11:44
I’ve got my cup. It’s it’s got a nice little frost forming on the outside from being outta the freezer finally.

Timothy Sullivan: 11:49
mine as well. So. Let’s give it a shake.

John Puma: 11:53
yeah, I’m gonna, I’m gonna do the tap method. Let’s see if that works for me. So let’s see.

Timothy Sullivan: 12:03
I’m shaking mine. Okay.

John Puma: 12:08
And that open

Timothy Sullivan: 12:10
All right. Okay. I’ve got mine open. now I can drink this right outta the can, but I want to take a look at

John Puma: 12:18
Sure. I mean, since yours as a can, that makes a lot of sense. Oh, wow. Yeah, that looks great in the glass. This is great radio

Timothy Sullivan: 12:29
All right. So I’ve got it in the glass and it has clumps of ice in there. It’s very slushie esque, and there’s a little bit of clear sake around the edges. And the majority of it is slushie in shape. Let’s give it a taste now again, I’m tasting the Nanbu Bijin Tokubetsu Junmai. Mm. Well, it goes without saying that this is ice cold and refreshing.

John Puma: 12:58

Timothy Sullivan: 12:59
And it it’s interesting. It does change the flavor a lot. The texture is very different.

John Puma: 13:08
I think it has a huge impact on the texture, which is really gonna change your, your tasting experience.

Timothy Sullivan: 13:13
yeah. Oh, it’s just super refreshing

John Puma: 13:17

Timothy Sullivan: 13:18
ice cold. The texture is thicker, like a slushie or a icy milkshake.

John Puma: 13:28
Yeah. Yeah.

Timothy Sullivan: 13:29
And in the glass, if you were just to look at this, it almost looks like it could be nigori sake because it’s all iced up and kind of whiteish in color, right?

John Puma: 13:37
Yes, exactly. Mm-hmm

Timothy Sullivan: 13:40
Yeah. This sake when we’ve tasted it before John, the Tokubetsu Junmai from Nanbu Bijin has always been really fruity and, almost tropical fruits and a hint on the sweet side, having it frozen like this, the alcohol comes forward more and there. Yes. And there is no major fruitiness. So I really think it changes the aroma and palate of the sake as well. Makes it a lot less nuanced. I mean, it’s super refreshing, but it’s not as elegant as it is chilled in a wine glass.

John Puma: 14:18
I understand that. And this is a, you know, there’s a reason that, that they don’t do competitions where people make sake slushies. this is a fun, a fun distraction on a hot day. I think.

Timothy Sullivan: 14:31
So there’s a reason there’s no gold medals for sake slushies

John Puma: 14:34
I, I don’t think, uh, I don’t think north American, uh, sake appraisal’s gonna start making a category for sadly. I’m gonna, I’m gonna take a look at mine. I, I very similar here. I’ve got my little, my, my slushie chunks in here,

Timothy Sullivan: 14:50

John Puma: 14:51
crystals. Flavor Crystals That was Hmm. You. So this sake is, is less fruity and a little bit, typically a little bit more rich. like you mentioned, the alcohol is coming a little bit more forward, but I’m also, um, I’m getting a little bit more sweetness than I usually get from it, which is interesting. It’s kind of like separated out into like a sweet experience and then like a, a, a boozy finish and ethanol finish. So it’s interesting the way it’s kind of. Separating it out a little bit. But you can still get that rice flavor from it, but the, that texture is a, is just a different animal. It’s, it’s interesting. Cuz you can kind of like you feel it moving across your tongue very differently and it’s nice. And it, when we record here, uh, for those of you at home who are. Aren’t aware. Uh, when we record, I, turn off the air conditioning, because you would hear the air conditioners and it would mess up our, our recording sessions or at least I do. I don’t know what you do, Tim. Uh, so so having this, like ice cold drink is really helping me out right now.

Timothy Sullivan: 16:00
Okay. I’ve got an update. I have slushie update. So the, the sake that I poured into a little glass has already in the course of five or six minutes, it has returned to a clear liquid state. It’s still cold, but those ice crystals that formed from shaking it. Melted away pretty quickly. So this, I think this trick is a little bit transient. Don’t you

John Puma: 16:27
It is, it is a very live in the moment, Tim you gotta

Timothy Sullivan: 16:32

John Puma: 16:32
sake. Now I have a question for you now that it’s reverted.

Timothy Sullivan: 16:39
Ooh. Yeah. Oh, it’s tasted interesting. So it’s. It feels like it’s taken a step back towards its original form, but because it is still way colder than I would normally serve it. It has more weight and more richness. Like the, the coldness gives it this kind of almost buttery texture. Like it’s, it’s. Richer than it should be. And the nuance is, is still really buried. So I think it’s, it’s still too frosty to enjoy the regular white wine temperature, which would be around, you know, 50 or 55 degrees Fahrenheit. But it’s, it’s warming up as we’re sitting here talking and it’s gone from ice crystal state to, just super chilled. And I still think it’s too cold to really enjoy. At the way the brewers intended

John Puma: 17:37
With the, yeah, the brewer intent. I think this is more along the lines of something that’s fun to do on a, you know, like again on a really hot day, you know, you want, something’s really gonna kind of cool you off and make you not, make you forget. you know, a little bit less about studying the sake in this case a little bit more about just having, something that’s gonna help you chillout chillout

Timothy Sullivan: 17:57
Yes. You know, my takeaway from this is I think if I had frozen the glass that I used to pour it into, I think that would’ve given me more time to study the frozen state outside of the cup.

John Puma: 18:13

Timothy Sullivan: 18:14
We also have to say that. Chiyomusubi, the Oyaji Junmai Ginjo and the Nanbu Bijin Tokubetsu Junmai these are great sakes, but because we’re using the one cup version, it’s really fun. It’s affordable. And it’s a very low stakes proposition here for

John Puma: 18:30

Timothy Sullivan: 18:31
deep freezing.

John Puma: 18:32
Absolutely. Yeah, I think it is. And it does, you know, as you point out it does change the game a little bit with regard to like how the sake is gonna taste. It’s it is a different experience, in the case of the Chiyomusubi this is actually, shipped a glass cup. So I was able to just pop the top and sit right out of it. So my, my glass is frosted my glass is chilled. Uh, unlike yours.

Timothy Sullivan: 18:58
Yeah, the metal, the metal cup is it’s pretty thin metal. It did frost over, but you know, it conducts heat. So if you hold it for too long, it’s gonna, I think it’s gonna warm your sake, but next time, I’m gonna pre chill, pre freeze a glass pour from the, the can into the glass and try that for my next experiment. If we have a few more hot days, I’ll have a good excuse to do that.

John Puma: 19:24
well, we still have August, so I think we’ll have plenty of time.

Timothy Sullivan: 19:29
So John, you’ve never been to Japan in the summer. Is that what I heard before?

John Puma: 19:34
right. Yeah. So I’ve not done the Japan, the summer thing. And like, honestly, I thought to myself because, you know, obviously we are, fiending to return. And in my head I’m like, all right, would you, for me? Would I, would I go to Japan for two weeks in like late July? If it meant I can go to Japan,

Timothy Sullivan: 20:01

John Puma: 20:02
uh, like, you know, would it be worth the. intense swampy heat Uh, and I don’t, I, I think I’d probably do it because it’s been so long, but, uh, but I’ve never actually experienced it. Uh, so yeah, maybe, maybe it’d be worth it just for the, just for the experience. I imagine I would spend most of my time indoors anyway, Sake bars, all

Timothy Sullivan: 20:24
Well, that’s true. But having been to Japan this summer, it’s. It’s that experience of stepping outside, like into a sweaty oven. And it’s, it’s like a wall of wet heat that just envelopes you as you step outside of the hotel. And yeah, it’s, it’s really unpleasant, but there is nothing better than going from really hot, humid outdoors into. A nice air conditioned sake bar and sipping on chilled sake. That is the best, especially in Japan the best. So maybe you should go in the summer sometime.

John Puma: 21:06
So outta curiosity, when. You were obviously there in the summertime when you spent the year in Japan, have you also been there in other years for other trips that just happened to be in the summer?

Timothy Sullivan: 21:18
Yes. I have gone in the summer for other. Business trips and things like that. And my favorite memory about the heat in Japan is my first trip to Japan in early September. So I thought September I’m from upstate New york.

John Puma: 21:36
Oh, no,

Timothy Sullivan: 21:38
I brought my corduroy. I brought my sweaters. I’m like sweater weather. And I was thinking like upstate New York temperatures in, in September and oh my God, it was so hot. Even in September

John Puma: 21:52

Timothy Sullivan: 21:54
I brought all the wrong clothes and uh, yeah. So i, that learned

John Puma: 21:59
me yeah. I knew some people who had gone to Tokyo in September for, uh, for TGS, the Tokyo game show, which is like a video game trade event. And. And they’re like, oh God, it’s so hot. And I was like, well, really? Isn’t it like September? And they’re like, no, you don’t understand. Like in, in Japan, in Tokyo, like September is just August, junior it’s

Timothy Sullivan: 22:23
is August.

John Puma: 22:25
And it’s like, yeah. October is when you get New York September.

Timothy Sullivan: 22:30
yes, yes.

John Puma: 22:34
Yeah. I, I feel like you. I, I can earn that, that go in the sun for a couple minutes before I get into the nice chilled sake bar. That’d be nice.

Timothy Sullivan: 22:45
Yeah. And, and people have all kinds of things to beat the heat. Like a lot of people carry these little handheld. Fans with spritzers on them and you see them in New York sometimes, but they’re pretty popular in Japan.

John Puma: 22:58
yeah, I I’ve heard that the sweat towel is like a necessity japan in the summertime. It’s like, you know, it’s not a cultural thing. It’s a ne it’s. It is a bare minimum. You need to have this

Timothy Sullivan: 23:10

John Puma: 23:11
if you plan to survive.

Timothy Sullivan: 23:14
So what, what are your thoughts on this slushie? Does it measure up to what you did in Japan when you did the slushie?

John Puma: 23:23
it’s novel. Right. I think that that’s like the main takeaway from this is the fun thing to do. Uh, you know, if you think about it too much, you’ll probably realize that it’s not the optimum way to have your sake. Um, but it’s a different way to experience your sake. it’s adjacent to, to having a sake bomb, you know, it’s not, you’re not studying it so much. You’re just kind of having a good time when it’s nice. And, uh, when it’s nice and hot out

Timothy Sullivan: 23:47
Yeah. Well, I will say that when it comes to temperatures, There is a bottom level that we recommend. So when I teach the sake classes, we talk about sake temperature and the bottom cutoff temperature we usually recommend for serving chilled sake is around 41 degrees Fahrenheit. So that that’s kind of, normally I recommend around 50 for a nice well chilled sake, but you don’t want to go below 41 because sake can lose its character. It can have a, sometimes a little bit of a bitter or unrefined finish to it, and we tasted sake well into that zone. And it really monkeyed with the profile that you normally get. Right.

John Puma: 24:33
Yeah. And these are sakes that we’re both really familiar with that we’ve had dozens of times in the past, so yeah. And it does taste different. Like it’s definitely a difference in flavor. Obviously the texture of the, ice crystals contributes to that. But you know, it’s also, you’re mentioning just like when you bring the temperature down so much, you do throw the sake off a little bit.

Timothy Sullivan: 24:58
Yeah. So it’s really a question of does refreshing outweigh

John Puma: 25:08

Timothy Sullivan: 25:08
I talk about balance all the time about how you want to have balance in your sake. And this definitely takes the balance out, but it’s so refreshing and it’s really fun too.

John Puma: 25:19
I think it’s a fun thing to do every once in a while, but I wouldn’t say like, this is the right way to have your one cup. It’s definitely not that but it is a fun distraction and a way to, to enjoy sake in a slightly different way than you normally do.

Timothy Sullivan: 25:32
Yeah. the one cup bar in Ebisu Tokyo that you mentioned Buri. I have been there as well, and I thought it was delightful. It was really fun. Wasn’t it? I really enjoyed it. They had snacks. It was a standing bar. So, which is not as common here in the states, but you kind. Stand around. And sometimes you have these little things you can lean on, but they’re mostly just you stand around and you sip your sake. And it was really magical when they brought it out, they tapped it. They should give it a little shake and it just, they do. Do you think they have a freezer there at the perfect temperature?

John Puma: 26:16
so I remember the first time they did it and I remember like looking at the freezer because the freezer is. Is out on the floor, where you can see it. And they do have the, the, temperature displayed on the outside and it was like 24

Timothy Sullivan: 26:29

John Puma: 26:30
or something like that Fahrenheit. but yeah, it’s a fun experience, wonderful place. And, as a foreigner in Tokyo, your fir you know, first couple of trips when you’re trying to get comfortable, a lot of English has spoken there. The menus are in English and the food is very Western friendly. It’s Izakaya food, but it is very Western friendly and it’s a place I would recommend if you, you just wanna break from a lot of the uncertainty and a lot of the, uh, challenge of going to Izkayas and, and dealing with the language barrier. It’s a really nice place to just pop into and be able to just, you know, order, uh, some Western friendly stuff in English and, have a relaxing time with some interesting sake. It’s fun.

Timothy Sullivan: 27:10
Yeah. it’s been years since I’ve been there, but I remember very well. The decoration in inside, they had one cups lining almost every wall inside and to get to the bathroom, you had to pull one of the walls open and the door was covered with one cup. So you pull the door open. And, uh, it was really a fun place to visit. And I remember the, one of the bartenders that waited on me was actually not Japanese. He was Italian, so they, they are very foreigner friendly there

John Puma: 27:41
Yeah. And, and they’ve got one of the biggest selections of one cups I’ve ever seen in one place in Japan.

Timothy Sullivan: 27:47

John Puma: 27:48
For sure. Since that’s, you know, that’s their thing. Right. So, yeah, they do a great job of it.

Timothy Sullivan: 27:53
Alright, well, um, I think we have successfully broken our streak of drinking piping hot sake in the summer.

John Puma: 28:05
and I’m glad to see it go

Timothy Sullivan: 28:07
we’re on the right side of history now, John

John Puma: 28:09
Yes. Kind of but yeah, that, it’s nice to have broken that streak and to have had some cold sake

Timothy Sullivan: 28:20
When it’s hot out yes. Yeah. So we’re going to have to hope and pray for another heat wave in August. so we can have ice sake one more time.

John Puma: 28:33
don’t, don’t pray for heat waves, Tim.

Timothy Sullivan: 28:35
no, I won’t. That was a joke. God of sake. If you’re listening. That was a joke. Yeah. So, uh, Mizore sake, you can try it at home. One cup or small bottle. Give it a try. Uh, lots and lots of fun. Well, John, it was great to taste with you. I’m so happy to try something fun and different today. I hope you enjoyed your cold sake.

John Puma: 28:58
I did.

Timothy Sullivan: 28:59
All right. Excellent. Well, I want to thank all of our listeners for joining us, but especially I wanna say hello and thank you to all of our patrons. If you’d like to support us, Patreon is a great way to do that. You can learn more by visiting Patreon.com/SakeRevolution.

John Puma: 29:17
And if you’d like to reach out to us directly. We have an email address that we’ve set up for this very purpose, that email address is [email protected] can also get at us on social media Sake Revolution, take a peek, go find us on all the major platforms. so until next time, please pick up an ice cold glass. Remember to keep drinking sake and Kanpai.