Episode 62 Show Notes
Episode 62. Exploring another “wild rice”, this week John and Timothy look at the superstar sakamai of Yamagata Prefecture – Dewasansan. Registered in 1997 and named after the three sacred “dewa” mountains, sakes made with this rice definitely give a nod to the regions famous fruit flavors. To explore Dewasansan more deeply, we taste the Phoenix Junmai Daiginjo from Tatenokawa – a sake produced in collaboration with the french rock band Phoenix and using 100% dewasansan sake rice. It’s a special and meaningful marriage of sake and music. Speaking of music, one of the most unique ways Dewasansan rice has been promoted is with its very own theme song. You’ll definitely want to listen in to this week’s episode, if for no other reason that to hear the Dewa33 song! Join us as we take a deeper look at one of our favorite sake rices!
Skip to: 00:19
Welcome to the show from John and Timothy
Skip to: 02:17
Dewasansan is a modern premium sake rice registered in 1997 and originated and grown in Yamagata prefecture and its one of the top 10 sake rices in Japan. This sake rice is known to produce fruity flavors and sakes with a gentle sweetness and a great deal of nuance. The Dewasansan qualification sticker:
“DEWA33 Song” ©Yamagata Sake Brewer’s Association
Word & Music: Kazuyoshi Sato (*)
Arranged: Kazuyoshi Sato (*), Toshihiro Iwamoto
Producer: Kaoru Ota
Kazuyoshi Sato (*): Vocal, Background Vocal, Keyboards
Kaoru Ota: Mixing Engineer
Toshihiro Iwamoto: Computer Programming , Keyboards
(*) Vice President of Yamagata Prefecture Sake Brewery Association
Tatenokawa Phoenix Junmai Daiginjo
Classification: Junmai Daiginjo
Brewery: Tatenokawa Shuzo
Rice Type: Dewasansan
Brand: Tatenokawa (楯野川)
Importer: Mutual Trading (USA)
Sake Name English: Phoenix
NOTE: Use Discount Code “REVOLUTION” for 10% off your first order with Tippsy Sake.
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Episode 62 Transcript
John Puma: 0:21
Hello And welcome to Sake Revolution. This is America’s first a sake podcast. I’m your host, John Puma from the Sake Notes. The Reddit and internet sake discord guy and not a sake samurai.
Timothy Sullivan: 0:39
And I am your host, Timothy Sullivan. I am a Sake Samurai, and I’m also a 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: 0:59
Excellent. Excellent. Yeah. Now, um, I gotta say I going back to going back to zoom. After being in person with you last week at a decibel. So it’s a little disappointing. I got to say, it’s hard to adjust to tele recording again.
Timothy Sullivan: 1:19
At least we don’t have the background noise. Right. We have a nice quiet studio,
John Puma: 1:25
That, Yeah. that, that editing out all that background noise, wasn’t fun. was not fun at all.
Timothy Sullivan: 1:31
So we can’t, we can’t do those on location episodes every week as we’d like, but every once in a while it’s really fun.
John Puma: 1:39
Nice. Nice. So, so what are, um, what are we doing this week? We’re we’re we’re obviously at home. We’re not, uh, we’re not on location, so we can’t talk about where we are. So what are we talking about?
Timothy Sullivan: 1:50
Well, all I can tell you is that it’s going to be a wild episode. Okay.
John Puma: 1:55
Oh, I know, I know this one. I know that. This is the way are about a
Timothy Sullivan: 1:59
John Puma: 2:00
Timothy Sullivan: 2:01
this is a wild rice episode. And this week we are focusing on something that is near and dear to both our hearts. It is a sake rice from Yamagata and we are talking about
John Puma: 2:17
dewasansan oh, Dewasansan. Dewasansan was the rice that made a lot of the sakes. I really enjoyed a certain like phase when I was still like introducing myself to a lot of sake. And I knew I liked sake from Yamagata. I didn’t understand that.
Timothy Sullivan: 2:36
John Puma: 2:37
Um, later on, I kind of realized, oh, wait a minute. They are, there’s a lot of there’s a lot of sake from Yamagata is using this rice with this, this Dewa 33 sticker on it. I understand we’re gonna be talking about its origins and, uh, things of that.
Timothy Sullivan: 2:50
Yeah. You just mentioned that the English way, I guess to say this would be Dewa 33. So dewa san, san is the name of this rice and you know, in the world of premium sake rice dewasansan is a new kid on the block. It’s only. Yeah, it’s only been around first cultivated in 85 and officially registered in 1997. So this is like a millennial of sake rice.
John Puma: 3:17
So very, uh, very successful.
Timothy Sullivan: 3:19
Yes. Of all the special designation sake rice that’s made it ranks about eighth in production volume.
John Puma: 3:30
Wow. pretty good.
Timothy Sullivan: 3:32
pretty high up there and there, you know, you can roughly estimate that there’s like a hundred varieties of sake rice out there registered and to rank eight out of a hundred. That’s pretty good for old dewasansan. Yeah.
John Puma: 3:46
Yeah. A young young dewasansan, apparently. Uh, that’s pretty cool. So, so this was cultivated in Yamagata.
Timothy Sullivan: 3:54
Yes. And it is a cross breed of Hana Fubuki and Miyama Nishiki. So those two were sake rices were, uh, cross-bred to give us dewasansan. And this is only grown in Yamagata. So it’s a Yamagata specialty sake, rice.
John Puma: 4:14
So wait a minute. Yamagata has sake rice? that they cultivated. That’s exclusively grown there?
Timothy Sullivan: 4:19
Yes, exclusively grown in Yamagata and they even went so far as to create a Dewasansan sticker that they can put on their bottles. It’s a blue sticker. We’ll show it in the show notes. And it indicates that it is made with dewasansan sake, rice, but it also meets specific production criteria for quality. So not every sake rice has this. But they did it for Dewasansan in Yamagata. So let me tell you a little bit what you have to do to qualify, to get this dewasansan sticker on your bottle.
John Puma: 4:58
Timothy Sullivan: 4:59
It must be made with dewasansan on sake rice grown in Yamagata a hundred percent of
John Puma: 5:06
kind of guessed that one. I’m going to go.
Timothy Sullivan: 5:07
It must be a Junmai Ginjo grade. Uh, must be polishing rate of 55% or less. And the yeast and Koji must be from Yamagata.
John Puma: 5:22
Hmm. Wow. So, I mean, this is almost sounds like it’s more of a, I guess so many qualifications that require Yamagata. stuff in it. Is this just for dewasansan?
Timothy Sullivan: 5:34
Yeah, This one is for the dewasansan sticker, but there’s a prefecture. Wide GI or geographical indication. for Yamagata as well. So there’s a, there’s a few prefectures I actually just heard recently that Saga prefecture has done a prefecture wide GI as well. Mie prefecture has one as well, and Yamagata, so there’s a handful of prefectures that have created a GI for their sake.
John Puma: 6:01
Timothy Sullivan: 6:02
um, yamagata got that has gone on to create a dewasansan sticker for this dewasansan sake.
John Puma: 6:10
I don’t think I’ve ever heard of one for a specific rice before. That is interesting. And I guess, I guess Yamagata likes stickers. So do we know what the, the san san I got? The san is the, why two sans?
Timothy Sullivan: 6:28
Well, there are actually three dewa mountains. So
John Puma: 6:32
you said three sans?
Timothy Sullivan: 6:34
guess my three sans. So there’s three mountains of dewa and dewasansan refers to these three sacred mountains as a cluster. So these are in Yamagata prefecture and they are revered they’re sites of a holy Shinto shrines.
John Puma: 6:58
Timothy Sullivan: 6:58
Yes. So we can say Dewa 33, if you read it literally in English, but dewasansan refers to the three holy mountains of dewa in Yamagata prefecture. So they’re honoring that in their naming of this sake rice. I think that’s really cool.
John Puma: 7:18
all right. That’s nice. I mean, they, they put, the dewa three, three on there. They, they know what they’re doing. They know they’re making a joke.
Timothy Sullivan: 7:28
Yes. So for people who don’t know, san is a suffix for mountain, like we would say Mount Fuji, they say Fuji san. So it’s a very common suffix for a mountain name in Japan. So when you have dewa san, so three “dewas” and then san again, dewasansan.
John Puma: 7:50
because san is the Japanese word
Timothy Sullivan: 7:52
for three. Yes,
John Puma: 7:54
So three, three san san
Timothy Sullivan: 7:57
yes, it’s nice that they are honoring their culture and their geography and tying this beautiful sake rice that they created in their recent history with something that goes back. A really long time. Yeah. So anyway, I just think it’s really neat that they have created this sake rice that is specific to their prefecture and. They have really come together as a prefecture to promote it. Like everybody has to buy into this. And I think it’s really great community building within the sake production industry that they’re all coming together to produce this. And do you know, They’ve gone to some pretty unique lengths to promote.
John Puma: 8:50
uh, and, and what, what is, what, what qualifies as a, as a unique link to promote a success?
Timothy Sullivan: 8:56
How about, I bet you’ve never heard of this before. How about a sake rice theme song?
John Puma: 9:06
All right, so that this, that was going to be my second guess. Um my first being that this is Japan. I immediately went for cuddly mascot,
Timothy Sullivan: 9:15
that would have been a very good guess.
John Puma: 9:18
but, uh, theme song
Timothy Sullivan: 9:21
yes, they create,
John Puma: 9:23
have quick. Number two.
Timothy Sullivan: 9:25
they created a very jazzy theme song dedicated to dewasansan. Yamagata sake rice. And. I don’t think we can go one moment further without hearing a little sample of that, so let’s cue it up and let me give you a little sample of dewasansan, sake rice theme song. Here we go.
John Puma: 10:16
All right, Tim. That was, uh, well, I don’t, I don’t know Exactly. what I expected. I don’t think that was what I expected though. Um, I’m glad we, we only played a little bit and we played just enough to not get sued, which is good. Um
Timothy Sullivan: 10:29
fair Use fair. Use
John Puma: 10:30
fair use very
Timothy Sullivan: 10:31
please. Don’t Sue us
John Puma: 10:34
But Yeah, um, jazzy. Uh, it it’s kinda like, it’s kinda like a nineties sitcom theme song about the sake rice.
Timothy Sullivan: 10:44
it’s very, it’s very cool jazz. So when I was preparing for recording tonight, Kind of working around my apartment a little bit. I had the dewasansan song playing in the background and it’s actually very relaxing and very catchy. So I’m a fan. I really like it.
John Puma: 11:02
Did it. make you want to drink more
Timothy Sullivan: 11:05
Oh, it’s sure did that cool. Junmai ginjo it just, it just got to me. Yeah.
John Puma: 11:13
You’re going to be a spokesperson for for dewasansan at this point, at this rate.
Timothy Sullivan: 11:17
Well, John, I think you and I are already unofficial spokespeople for Yamagata
John Puma: 11:23
Yeah. I need to get a, they need to give me some kind of sticker. I don’t know a man. All right. So.
Timothy Sullivan: 11:30
John Puma: 11:32
Yes, I got to say, uh, I didn’t expect to hear that today. That, that kind of, that’s a highlight of my, of my evening. Right.
Timothy Sullivan: 11:41
Yes, that was great.
John Puma: 11:42
So as is customary, we both have actually, as is unusual these days, we are both drinking the same sake tonight, even though we are on zoom. We have, we’re drinking the same bottle of sake this evening and. I’m excited cause I, because number one, like we mentioned, love dewasansan on love. yamagata sake and I’m a big fan of this particular, uh, brewery as well.
Timothy Sullivan: 12:09
Yes. So John, do you want to lead us in and tell us what we’ll be drinking tonight?
John Puma: 12:16
Tonight, we will be drinking the Tatenokawa, Phoenix, Junmai Daiginjo.
Timothy Sullivan: 12:24
Now, this is a really unique sake and of course it features 100% Dewasansan Yamagata sake rice. But, uh, I understand you did a little research into the story behind this sake. What did you find out about the Phoenix Junmai Daiginjo from Tatenokawa?
John Puma: 12:44
Well, you may think Phoenix are thinking some sort of a, from the ashes sort of thing. And, uh, whether or not that’s the case behind the scenes is up for debate, but the Phoenix that’s being referenced here is actually the French, uh, rock band, Phoenix, they are, they’re relatively, well-known here in the states, but they’re very popular in Europe. And the way this whole thing came about is that the guitarist Christiaan Mazzalai, lived in apartment above this Japanese. Restaurant slash like sake shop called a workshop Isse in Paris and the proprietor was a gentlemen named Kuroda san. And the two of them got to be very close friends and he was. Go. And, you know, when you get home from being on tour or what have you, you’d go down and meet a Kuroda san and they drink some sake and then they just sit and talk for hours and hours and, you know, probably chain smoke and whatever else you’re doing Paris. Um,
Timothy Sullivan: 13:54
Okay. Maybe baguette was involved too. I don’t know.
John Puma: 13:58
So, he attributes not, yeah, not just earning an appreciation for sake through his relationship with Mr. Kuroda but also just life and like learning about life in general. and just the two of them really had a strong bond. He refers to him as, as a master, and a Kuroda san was, a sake, advocate, uh, working to popularize sake in Paris. And again, it got the attention of this rockstar. they were wanting to do some sort of a collaboration brand with Phoenix and, I saw a brewery and Mazzalai felt that Tatenokawa and this is a quote “Sums up all the aspects of sake that he likes…”.
Timothy Sullivan: 14:42
John Puma: 14:44
They had chose that brewery, uh, as a result and Kuroda san He distributed tatenokawa in Paris. So it was a, there was a connection there, so they worked together on this collaboration between Phoenix and Tatenokawa, but sadly, um, kuroda san passed away a few months before the sake was released. So he never got to see it come to fruition.
Timothy Sullivan: 15:05
Oh, that’s so sad.
John Puma: 15:07
Yeah. So the label actually has a, in memory of Toshiro Kurada on every single label.
Timothy Sullivan: 15:16
John Puma: 15:16
Uh and the extra little fun bit here, Tim, uh, is that a portion of the sale? Actually get donated to the Japanese red cross society. so we are drinking delicious sake a with a fun story for a good cause.
Timothy Sullivan: 15:31
Yeah, but it’s a little bit of a sad story too. Isn’t it? I mean this sake master Toshio, Kuroda living in Paris, he was spreading the good word of sake and He inspired the guitarist of this French rock band so much that they did a collaboration socket, and it is such a moving way to honor that connection that they had.
John Puma: 15:55
Yeah, I Don’t And I do, and I don’t think it’s sad because it’s a, it’s something he did. That’s having a positive impact on people. That lives beyond him. And I think? that’s really cool. I happen to see that in a really, in a really positive light. I kind of liked that a lot. I want to have something beyond me like that.
Timothy Sullivan: 16:15
John Puma: 16:17
I think it’s a very positive.
Timothy Sullivan: 16:18
Yeah, well, I’ve got the Phoenix, junmai Daiginjo here and I’m looking at the label closely and it has a beautiful rainbow that says Phoenix, very prominently on the center of the label. And then underneath that, it says in memory of Toshiro Kuroda. So I think that is very, very sweet and very nice. And so do you, do you want to give us the stats for this Phoenix junmai Daiginjo.
John Puma: 16:43
certainly. So the Tatenokawa, Phoenix? Junmai Daiginjo. I imagine I don’t need to say that it uses Dewasansan rice. Uh, it is polished down to 50%. it uses. Yamagata yeast is the only info they gave us on sake meter value is minus two. So touch sweet. The acidity is 1.4. This is very, very nice stuff.
Timothy Sullivan: 17:10
Yeah. And we’ve got an alcohol percentage of just 14%. So a
John Puma: 17:14
a little bit
Timothy Sullivan: 17:15
of, a little bit softer. Yeah. Like
John Puma: 17:17
Yeah. I think slightly lower alcohol and this isn’t just me, but like Summer Sake. Traditionally is lower alcohol sake and that’s against hot out alcohol, kind of, it hits you a little differently, hits a little harder. I think I like a little lower alcohol in, in the summer months and it’s the end of June. So this is perfect.
Timothy Sullivan: 17:42
All right, well, let’s get Phoenix. Rising from the ashes and into our glass to open this up.
John Puma: 17:52
I love that we finally, uh, added licensed music to an episode of ours. And it’s an episode that features information about a rock band and it, but it’s not the rock bands music. That is what we used.
Timothy Sullivan: 18:06
Yes, we definitely cannot sample Phoenix.
John Puma: 18:10
I don’t think that would be allowed.
Timothy Sullivan: 18:11
I think we’d get sued right away. Um, but hopefully Yamagata will be more lenient with us..
John Puma: 18:18
I hope so. Um, by the way, if you grab your bottle and look, bring it up to the light and look at the inner label from the back.
Timothy Sullivan: 18:29
Oh my God.
John Puma: 18:29
Yeah. He goes, there’s a silhouette of all the band members.
Timothy Sullivan: 18:35
So we’re looking through the back of the bottle to the inside of the front label and there is a drawing of each band member holding their instruments. That is so cool. I did not know that was back there.
John Puma: 18:50
It’s a little like a Easter egg, I think is the right way to put it.
Timothy Sullivan: 18:54
John Puma: 18:54
It’s pretty cool, right?
Timothy Sullivan: 18:56
That is awesome. Well, we have our Phoenix Junmai Daiginjo in the glass. Let’s give it a smell.
John Puma: 19:06
this just makes me smile.
Timothy Sullivan: 19:08
It’s fruit. It’s
John Puma: 19:09
This aroma just makes me
Timothy Sullivan: 19:10
John Puma: 19:12
Timothy Sullivan: 19:13
Mm. So. Pineapple melon, even strawberry, like really kind of concentrated fruitiness, lovely, smooth, and, um, just
John Puma: 19:33
Timothy Sullivan: 19:34
delicious, delicious aroma.
John Puma: 19:37
Yeah. There’s aroma is, is just magical. All this fruit, like you said that I get the melon a little more prominently, like cantaloupe and strawberry. Like you mentioned, you don’t get a lot of strawberry on a lot of sake. So
Timothy Sullivan: 19:50
John Puma: 19:51
that’s a nice little, Ooh, I like that. This is something I can, I can really, I can put off sipping this because I’m enjoying the nose so much.
Timothy Sullivan: 19:58
Um, yeah, I feel like I could just put a little dab of this behind each ear and.
John Puma: 20:05
Is that, is that, is that the move?
Timothy Sullivan: 20:08
I don’t need my aftershave anymore.
John Puma: 20:11
Timothy Sullivan: 20:13
All right. Let’s give it a taste.
John Puma: 20:15
All right. Fine. i’ll taste it.
Timothy Sullivan: 20:18
John Puma: 20:21
Timothy Sullivan: 20:22
John Puma: 20:24
Very nice, Very smooth. light. The fruit is still there. It’s a little subdued. It’s not bashing you over the head with it.
Timothy Sullivan: 20:33
Right. And I think that’s where that lower alcohol volume comes in. You know, if this were a 16, 17% alcohol, it would be much more in your face. But the fact that they dialed that down to 14% makes us a little bit more refreshing, a little bit lighter, and it isn’t as heavy handed as some Junmai Daiginjo. So we may have tried in the past.
John Puma: 20:55
Earlier when I mentioned that Tatenokawa made sake. Mr. Mazzalai really summed up the aspects of sake that he likes. He specifically calls out the minimalism and subtlety,
Timothy Sullivan: 21:10
John Puma: 21:11
and there’s a lot of subtlety in this sake
Timothy Sullivan: 21:15
John Puma: 21:17
And I, and I do think that, like, as you mentioned, a lot of that’s attributed, just dialing down the alcohol tiny bit, just, you know, one or 2%, and you’re getting this much, much lighter, much more, um, reserved.
Timothy Sullivan: 21:33
Yeah, for me, one thing that is very interesting tasting this and thinking about dewasansan as a regional rice, you know, how this connects with other Yamagata breweries that we know about, and how does that contrast with a place like Kochi or Niigata, this. That more present fruitiness like that really ripe fruitiness, which is so prevalent in Yamagata sakes. And I think Yamagata is even well known for cherries and different fruits that are kind of like star products of their prefecture. So it’s really cool that they kind of. Fold these flavors and aromas into their sake and have that regional identity. And even prefectures that are close by on either side are quite different.
John Puma: 22:31
Yeah. I mean, Niigata is, is very close by and they are much more known for, being, you know, drying, crisp a little bit of
Timothy Sullivan: 22:41
Yep. Dry clean…
John Puma: 22:43
this is light but much, but not in the same way.
Timothy Sullivan: 22:46
Yeah. I mean, it’s giving me a little bit of Starburst vibes too. Like it’s fruity and has it’s very elegant, but it has a little hint of something candied too. Do you know what I mean? Like just a hint of, of that sweet richness and that candied flavor, but very elegant and luscious too. It’s really. Delicious.
John Puma: 23:14
Yeah. And what do you think about the mouth feel? It’s a little light, like, you know, a light on the tongue, not just light in flavor, but doesn’t have a lot of weight.
Timothy Sullivan: 23:22
Yeah. I think when a sake is quite fruity, it can veer too quickly towards, oh, it’s too sweet. So that I think that lighter body, the lighter mouthfeel makes it more refreshing of an impression and more drinkable.
John Puma: 23:38
Yeah. Uh, aggressively drinkable to me. Uh, what, is it you’d like to say? Oh, we just use this last week. I can’t say crushable again.
Timothy Sullivan: 23:50
easy, easy drinking.
John Puma: 23:52
easy drinking this,
Timothy Sullivan: 23:54
Oh, it’s a summer sipper. It’s a summer
John Puma: 23:56
this will disappear in a hurry. If you’re not. It’s wonderful stuff. It’s really, really nice. I, you know, usually when I, when I go for my Yamagata stuff, I go for something with a little bit more body, Um, that brings up that, that fruitiness, that dials it up with it. It’s a little more expressive, but like I mentioned, like in the summertime, like this is so welcome, and this is really, really nice. I’m enjoying this a great deal.
Timothy Sullivan: 24:28
John Puma: 24:29
That’s the best part of doing the show is getting the taste is great. sakes…. Yeah,
Timothy Sullivan: 24:35
just want to make one note that we talked earlier about the dewasansan sticker, the blue sticker, and that is not present on this bottle. So,
John Puma: 24:48
Well, I think they’re, they’re busy. You know, the band has their branding on it. And you’ve got the, the mention of, uh, of Kuroda San, I think
Timothy Sullivan: 24:58
a lot going on.
John Puma: 24:59
Timothy Sullivan: 25:00
This is so nice to taste. It’s really fun to taste with you again, John, even though we’re not across the table, however,
John Puma: 25:10
zoom will always be our home away from home for tasting Tim.
Timothy Sullivan: 25:13
Yes. And, I wanted to remind our listeners that if you are interested in tasting with John and myself live and on zoom, there is a chance to do that. As part of the Sake Revolution, patreon, we have a perk for the $5 a month members that you can join us on a monthly. Live zoom, sake, happy hour. It’s going to be the first Wednesday of every month. We have our first one coming up in July and we would love to meet you on zoom. So if you would like to taste with us, please follow us on patreon.
John Puma: 25:46
That’s going to be, it’s going to be a good time and come in. We’re going to be sipping the sakes that we had over the last month or so on the show ask us questions, you know, find out what Tim’s favorite sake, rice theme song is. And, just have a good, you know, it’s this relaxed with us for a little bit. It’s uh, you’re trying to keep it a little casual. We’re calling it. I think. For now, I think we’re calling it the sake revolution happy hour, which I think I
Timothy Sullivan: 26:09
John Puma: 26:11
yeah, trying to keep it a little relaxed.
Timothy Sullivan: 26:13
Yeah. And we can, we can play a little game. Uh, has Tim visited the sake brewery?
John Puma: 26:18
Oh, oh, wait a minute. I forgot to ask him. Have you visited Tatenokawa sake brewery?
Timothy Sullivan: 26:23
Thank you for asking John. I actually, I have visited. Yes, Tatenokawa is a beautiful brewery. And I had the chance to visit there several years ago. This was before they made this Phoenix. So I’ve never tasted Phoenix at the brewery, but I have had a chance to visit there. And, uh, it’s a beautiful brewery. They have quite a young Togi and, uh, very forward thinking. And I’m not at all surprised that they partnered with them French rock band to make a really cool and super delicious sake.
John Puma: 26:55
You know, the, the game of has Tim in the sake brewery gets really boring after a while. Cause it’s always, yes, you gotta to visit sake breweries and like, you know, other countries to get one
Timothy Sullivan: 27:09
Well, I want to wait and see if on our lives, zoom with our patrons. If there’s any Phoenix left in John Puma’s apartment by then I have a feeling it might be all gone.
John Puma: 27:22
All right. So, uh, pulling back from the curtain guys, we’re recording this on the 23rd of June. That means that in exactly two weeks is the happy hour. This is going to take a lot of effort. I’m going to try. I’m gonna try to save some, uh, it’s a really good sake. Um, Oh man, Two weeks I’m gonna
Timothy Sullivan: 27:41
weeks you can do it. You can do it.
John Puma: 27:43
uh, boy. All right. Well, that was fun. I, uh, as always, I, I love sipping great sake and talking and talking about and digging up fun stories about it.
Timothy Sullivan: 27:55
Well, that was so much fun. What a delicious sake, what a great sake rice theme song. I think this episode had this episode had it all. So I want to thank you so much, John, for, uh, sipping with me tonight. And I want to thank our listeners so much for tuning in. We really do hope that you’re enjoying our show. And if you really want to show your support for sake revolution, the best way to help us out would be to back us on patreon.
John Puma: 28:21
Yeah, that’s right. We announced this, uh, last week when we were over at, decibel, the reaction has been kind of like, um, I’m very impressed with, the amount of support we’ve gotten. We really appreciate it. and that’s over at Patreon.com/SakeRevolution.
Timothy Sullivan: 28:37
So as we mentioned a moment ago, if you want to join us at the $5 level per month, you can get access to our monthly sake revolution, happy hour, which is going to be held on zoom. Live, and you can talk to us and sit with us and we can’t wait to meet you there. If you want to join us at the $3 level per month, you get access to knowledge two weeks ahead of time, what we’ll be drinking. So you can sip along with us when you listen to the episode,
John Puma: 29:09
Uh, and, uh, be sure to subscribe to Sake Revolution, wherever you download your podcasts and leave us a review, leaving us a review is still a great way to get the word out about the show. Also telling your friend right up there, you know, introduce your friend to some sake. Tell them about this podcast. You’ve been listening to.
Timothy Sullivan: 29:30
And tell your family.
John Puma: 29:32
and tell your family, you know, I think that our families are friends also.
Timothy Sullivan: 29:36
Okay. And as always learn more about any of the topics sakes or theme songs we talked about in today’s episode, be sure to visit our websites, SakeRevolution.com, and there you can see all the detailed show notes.
John Puma: 29:52
and if you have a sake question that you need answered, do you have a sake rice theme song that you think is better than the dewasansan theme? we want to hear from you, uh, reach out to us that email address is as always [email protected] So until next time, please remember to keep drinking sake and KANPAI.