Episode 54 Show Notes
Episode 54. Continuing our series focusing on the “wild rice” of the sake world, we move next to sake rice royalty. There is one strain of premium sake rice that is grown in more volume and used in more premium sakes that any other: Yamadanishiki. Originating out of Hyogo Prefecture as a cross breed of Yamadaho and Kantan Wataribune, the resulting rice that came to be known as Yamadanishiki was born to be king. This rice reigns supreme for a reason – it is large in grain size, has a highly developed starchy core (known as shinpaku), is lower in protein and fats, and dissolves easily after soaking and steaming. In short, it has many ideal qualities that brewers are looking for. Because it is more costly to grow however, brewers often use Yamadanishiki for their top of the line, super premium sakes where they coax out vibrant, fruity flavors. Why not join us as we explore the world of yamadanishiki sake? They are easy to find and oh so easy to enjoy. Long live the king!
Skip to: 00:19
Welcome to the show from John and Timothy
Yamada Nishiki (山田錦) is a Japanese sake rice, famous for its use in high-quality sake. It is particularly desired by sake brewers for its high starch and lower protein content and its ability to absorb water and dissolve easily.
Yamada Nishiki is the most commonly grown sake rice . In 1923 Yamada Nishiki was created by crossing breeding Yamadaho and Tankanwataribune. In 1936, the rice was named Yamadanishiki. This special sake rice is mainly grown in Hyogo-ken, its original area, but also Okayama-ken.
Mimurosugi “Yamadanishiki” Junmai Ginjo
Rice Type: Yamadanishiki
Classification: Junmai Ginjo
Brewery: Imanishi Shuzo
Importer: Mutual Trading (USA)
Tentaka Silent Stream Junmai Daiginjo
Brewery: Tentaka Shuzo
Classification: Junmai Daiginjo
Brand: Tentaka (天鷹)
Sake Name English: Silent Stream
This is it! Join us next time for another episode of Sake Revolution!
Episode 54 Transcript
John Puma: 0:22
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. Also the administrator over at the internet Sake Discord and our resident sake nerd.
Timothy Sullivan: 0:38
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 tasting and chatting about all things, sake and doing our best to make it fun and easy to understand.
John Puma: 0:53
That is right. That’s what we do here every single week. how are things over there in your world today? Pretty good. All right.
Timothy Sullivan: 1:03
Yeah. It’s been a little wild, a little crazy.
John Puma: 1:07
Uh, much like our weather this past couple of, uh, this past week. I want to, I feel like every day I wake up, I look at the forecast and it’s like a different season.
Timothy Sullivan: 1:17
It’s it’s very hard to know what to wear. is a big dilemma for me.
John Puma: 1:21
Well, luckily we’re not going out that much because we’re still in a pandemic.
Timothy Sullivan: 1:25
Yes. And we’re still recording remotely.
John Puma: 1:28
We are, we are, uh, still not sharing sake as we’re recording remotely, but that has led to some really interesting stuff where we both get to try, different sakes and just kind of talk about them a lot.
Timothy Sullivan: 1:44
Yeah. We have some good stuff in store for today.
John Puma: 1:48
I am tasting one of my favorites and I can say that without reservation.
Timothy Sullivan: 1:52
Yeah. Talking about wild weather, we are going in again with our wild rice.
John Puma: 1:59
Oh, Oh, sometimes the puns are painful, Tim, but I recognize why they have to happen. Segues are very important.
Timothy Sullivan: 2:06
Very important. Yes. So today we’re talking about wild rice and we are going for a humdinger. We are talking about the King.
John Puma: 2:17
Timothy Sullivan: 2:18
Yes, Graceland. Here we come. We are talking about the big kahuna. The number one used premium sake rice. And that is, say it with me, everyone Yamada Nishiki yes. And this is a rice we’ve talked about a lot in the past and I think it’s because you just can’t avoid it. It is the big kahuna of the premium sake rice world. Don’t you think?
John Puma: 2:49
you don’t have to, regardless of what, I think it’s a fact
Timothy Sullivan: 2:52
And I actually have some stats for us to kind of put this in context. Of all the 100 varieties of premium sake about 35% of what’s grown is Yamada Nishiki alone.
John Puma: 3:07
so we’ve got a hundred plus sake rices and 35% of the rice made for sake. Is this one rice?
Timothy Sullivan: 3:15
Yes. That’s right.
John Puma: 3:17
That’s why it’s the King
Timothy Sullivan: 3:20
Yeah. And I did some research and I found out that Yamada Nishiki is grown in 40, out of the 47 prefectures in Japan. So 40 out of
John Puma: 3:31
Timothy Sullivan: 3:33
Yeah. And. the number one location where Yamada Nishiki is grown is Hyogo Prefecture. And about 57% of all Yamada Nishiki is grown in Hyogo. So that’s really the home base.
John Puma: 3:51
And, and I think we’ve talked about on the show before that when you’re getting your top flight yamahai Nishiki, it’s often coming from fields in Hyogo, and I think we’ll get a little bit more into that a little later on where else has it made apart from Hyogo?
Timothy Sullivan: 4:08
I mentioned Hyogo is, has about 57% of the share. And then the next largest growth is in Okayama at only 8%.
John Puma: 4:20
They’re, they’re busy making all that Omachi, uh, over in Okayama.
Timothy Sullivan: 4:24
And then Yamaguchi is number three. They get just over 6% of their rice growth for sake is Yamada Nishiki. So by far and away, the number one location for growing Yamada Nishiki sake rice is in he’ll go Prefecture. And that’s the Prefecture where it was actually crossbred for the first time and where it was developed. And that all happened in the early 20th century.
John Puma: 4:47
So unlike our previous wild rice topic, Omachi, which is a natural heirloom rice that was naturally occurring. This is something that was cross-bred to be specifically cultivated for sake making
Timothy Sullivan: 5:01
That’s correct? Yep. They took two strains. One is called yamadaho and one is called tankan wataribune and these two rice strains that were used to make sake were cross-bred and they created Yamahai Nishiki. This was done in 1923 and the Yamada Nishiki name was applied to this rice in 1936.
John Puma: 5:25
And the fact that it’s made 40 out of the 47 prefectures implies to me, at least that it it’s, relatively friendly to grow.
Timothy Sullivan: 5:33
Yeah. Maybe we should talk a little bit about why it’s the big kahuna. Why is it number one in the world of sake rice? There’s a few characteristics. sake rice in general is not easy to grow. I think this sake rice is easy to work with for the brewers. So that’s one of the reasons why it’s so widely grown and so attractive to, um, people who want to make sake is because it has a few characteristics that make it really great for making sake One of course is the big grain size. So it’s a much larger grain size than eating rice. And it has a very big shinpaku. So John, you want to tell our listeners again, remind them all. What shinpaku is?
John Puma: 6:23
We’ll remind everybody the shinpaku is the center of the rice grain. And that is where all the wonderful things that we’re going to want to be making our where all that wonderfulness resides and we want to strip away all the things that we don’t necessarily want in a rice. That’s going into our sake and get down to the middle
Timothy Sullivan: 6:47
yes. So in the middle of the rice grain is the starch. That’s what we want to isolate. So the shinpaku, who was the starchy core and with Yamada Nishiki, we have a really, well-developed easy to identify and larger than averageshinpakushinpaku. So that makes it very attractive for sake brewers, and naturally Yamada Nishiki has a lower protein content than other types of rice. So we want to get the protein out. We want to get that starch really highly developed. And a final thing I’ll mention is that this type of rice absorbs water really well without falling apart that easily. So it’s a great combination of structure and solubility in this rice that makes it a dream to work with for sake brewers. So there’s a lot of things going for it, and it is very desirable for the brewers that are making
John Puma: 7:45
Wonderful. With all of the starches in the middle and not that much protein, I’m assuming probably not that desirable for cooking though.
Timothy Sullivan: 7:55
That’s not too tasty. If you eat it, it doesn’t taste very balanced. And it’s a little bit on the gummy side because it’s so high in starch. Um, so not, not so yummy for eating, but really good for making sake.
John Puma: 8:07
I actually had some, during my last trip to Japan, we were in an Izakaya in Sapporo and they had, garlic fried rice made with yamada nishiki. And so was like, well, I have to, obviously I have to try this. And I did. And it was just kind of. Bland. I mean, it had like, you know, garlic and seasonings and eggs and everything. It was still just like, it was just really not great. I was like, I understand now why people don’t this. So guys, don’t, don’t go out trying to make fried rice out of your Yamada Nishiki. Save that for your sake
Timothy Sullivan: 8:43
Yeah. And, you know, you would think it would be nice and easy and you could just say, Hey, Yamada Nishiki is the King of sake rice, but did you know, even among Yamada Nishiki there’s different levels and grades,
John Puma: 8:57
So you’re saying that not all Yamahai seq was created equal.
Timothy Sullivan: 9:01
Not all Yamada Nishiki is created equal. There are grades and classifications of Yamada Nishiki and there’s super elite regions where Yamada Nishiki is grown that qualify for special status. Do you want to hear about
John Puma: 9:19
special status. I do want to hear about that, but I also want to know what are the desired traits that make it special? I wanna know what What’s so special about it.
Timothy Sullivan: 9:32
Well, When you look at the map that outlines the special regions for growing them out of Nishiki, it looks very much like one of those wine region maps where like this Valley and this river, and this hillside are especially good for growing this rice. And it has a lot to do with the differential between the daytime and nighttime temperature. So there’s a certain swing in temperature that is very good for growing the optimal Yamada nishiki. So even if you’re using the same seeds here, here, and here, these different plots, there are certain plots that are going to have the optimal temperature, the optimal soil composition, and they tend to produce the most, well integrated yamada. Nishiki the highest quality. So it’s a combination of the seeds, but also. The environment, what we would call terroir in the wine world like that, that place, the shift of temperature, the soil composition, all these things add up to creating this kind of perfect storm of growing conditions for Yamada Nishiki.
John Puma: 10:42
Well, that’s interesting. I like that. And I assume these are mostly located in Hyogo?
Timothy Sullivan: 10:47
Yes, Hyogo. So there’s two cities in Hyogo that are the special designated areas for growing this highly rated Yamada Nishiki Kato city and Miki city. And they are side by side in Hyogo Prefecture and they have two well-known designations. there is, do you remember how to say special in Japanese? Right.Tokubetsu. So they have this term “Toku A” a as in Apple. So Toku, A, these are the top rated fields that are used for growing Yamada Nishiki and Yamada Nishiki from these fields commands the highest prices of any sake rice and then there’s, there’s a fields. So you have Toku a. Which are the special aid fields, and then you have just regular a
John Puma: 11:43
Um, so I’m guessing that Toku a usually I don’t think it’s going to end up in a whole lot of, uh, table sake. I think that’s probably going to end up in your super premium ultra delicate Daiginjos.
Timothy Sullivan: 11:56
You got it. And if brewers are going to go to the extent to import those rices, they are going to use those probably for their most premium, most elite sakes. Yeah. And sake rice itself has different grades as well. So there is a grade called Toku To, which is considered a special grade for sake rice. This is from any Prefecture, and that means that 80% of the grains of that batch meet the quality standard for sake rice. But there’s one above that Toku, Jo. Toku Jo, again, this is a grading label for sake rice from any Prefecture. And if 90% of the grains meet the quality standard you can achieve Toku Jo. So that is the highest level it’s called above special grade. And it is the highest level of sake rice. So you can have. Toku a grown Toku Jo Rice. So Toko a refers to the field in Hyogo and Toku Jo refers to the grade of the rice itself.
John Puma: 13:15
This is getting complicated, Tim.
Timothy Sullivan: 13:18
That’s the ultimate ultimate
John Puma: 13:21
Timothy Sullivan: 13:23
Toku A Toku Jo.
John Puma: 13:24
Took a toku jo here, everybody take notes. Remember that one? Tim, that sounds pretty good. Uh, if only if only we had some sake that was made from Toku A Yamadanishiki
Timothy Sullivan: 13:39
It would be nice. Let me look. Oh my goodness. Look at this. The bottle that I brought is Toku a field Toku Jo Yamada Nishiki. I got it right
John Puma: 13:53
Oh, isn’t that something
Timothy Sullivan: 13:57
So we both brought sakes featuring Yamada. Nishiki both John and myself. John, why don’t we go ahead and introduce our sakes
John Puma: 14:05
I think that’s a good idea. And, since we’re on the topic of Toku A Sakes
Timothy Sullivan: 14:12
Yes. So I sought out a sake that would highlight this Hyogo grown top grade Yamada Nishiki. So I picked up a bottle of Tentaka Silent Stream Junmai Daiginjo. This is a sake that’s actually from Tochigi Prefecture. So it’s not from Hyogo itself, but they wanted to bring in. The highest quality Yamada Nishiki to make this sake So of course they purchased Toku, a field, Toku Jo quality, Yamada Nishiki, and this sake has an alcohol percentage of 16% acidity around 1.3. And then the great again is a Junmai Daiginjo are super premium. The rice milling of that. Toko a Toku Jo Yamahai Nishiki is 35% remaining. So that’s pretty milled down.
John Puma: 15:10
Tim here. You’re very, very fancy. This week, 35% Toku a from Hyogo
Timothy Sullivan: 15:23
And the English name for this sake again is Silent Stream, which sounds very beautiful. So yeah. So what sake did you bring featuring Yamada Nishiki.
John Puma: 15:34
Well, I don’t have anything with that kind of, decadent pedigree, but I love this sake just the same. it is Mimurosugi Yamada Nishiki Junmai Ginjo. Uh, it is from a brewery in Nara Prefecture called, Imanishi, Shuzo uh, this is their Junmai Ginjo. As I had mentioned, it is milled down to 60% remaining. Okay. And has a sake meter value of plus three and alcohol percentage of 15 and a half. This is a very John Puma, Junmai Ginjo. And it’s one of my favorites. It’s, uh, something I very much enjoyed drinking on my, in my free time.
Timothy Sullivan: 16:18
Yeah. So before we get into the tasting, we should clarify that the Yamada Nishiki in my sake, the Tentaka Silent Stream was grown in Hyogo Prefecture at the home base of this ultra premium Yamada Nishiki. And John has an example of Yamada Nishiki that was actually grown near the, brewery. So that is in Nara Prefecture. So we have. Yamada grown in two different prefectures, which will be interesting to see how they kind of taste differently or taste similarly.
John Puma: 16:48
Yeah. Um, although that, that 35% semaibuai is going to be tough to beat. Uh, well, I’m going to, I think I’m going to start because it’s going to be really hard to, uh, top the descriptions coming out of yours. I think
Timothy Sullivan: 17:06
John Puma: 17:08
Daiginjo Sullivan. So the first thing I noticed when I, checked the aroma on this sake is that it has a very nice Melon. and when I say Melon, um, it’s kind of like somewhere between a cantaloupe and honeydew, it’s like right over there. Uh, so, uh, very nice. Like just, just, just very pleasant, very melon, ish, aroma. I have been told, uh, and I have never had any experience with this particular beverage. But I’ve been told that the aroma is also reminiscent of, some kind of a soft drink, called, ramune.
Timothy Sullivan: 17:46
Ramune a yes, it’s a very famous Japanese soft drink. Yes.
John Puma: 17:51
I I’ve never, uh, I’ve never experienced the Ramune, so I can’t weigh in one way or the other, but it is something that comes up alarmingly often when I, when people taste this, they go, Oh wow. This reminds me of Ramune. And I’m like, I have no idea what that means, but okay.
Timothy Sullivan: 18:09
Yeah. Ramune is a very popular, soft drink with kids. How’s the taste.
John Puma: 18:17
The aroma writes a check that says, very interesting amounts of melon and the, um, the taste. cashes it immediately, um, it is, uh, very melon forward, very fruit forward. It’s got a nice dry crisp finish, which is a contrast that I absolutely love. That’s a, this has that, that, magic water esque quality to it, where it is nice and refreshing. Like I said, it’s a nice fruit on the front. Very refreshing flavor. Crisp and dry finish, and then you are ready for another sip. And because you enjoyed it so much, the first time you don’t stop. If you’re like me, you don’t stop
Timothy Sullivan: 19:03
Well, I have to ask you, did the check clear or did the check bounce?
John Puma: 19:07
This check cleared but now, yeah, this is, um, Very, like I said, very nice fruit component in the front. I get all of that melon and it’s like, very like honeydew, cantaloupe, all of that kind of thing.
Timothy Sullivan: 19:22
Yeah, that sounds right up your alley. So Yamahai Nishiki is known for. Being easy to work with for brewers and it allows them to coax out fruity flavors very easily. And I think that really comes through on your sake especially don’t you
John Puma: 19:39
I think so. I mean, it’s, there’s a there’s a very, generous and very pleasant amount of fruit here on the front.
Timothy Sullivan: 19:46
Yeah. How’s the weight of your sake Is it gone the richer side and coating your palate or is it more light and clean?
John Puma: 19:53
um, it’s interesting. So at the, when I’m describing that, uh, I didn’t actually say fruit bomb, but when I get I’m describing that, Melon at the front, it does really coat the mouth, but then it dissipates very quickly and, you know, and that’s, and you can still get that crisp finish, uh, from it, which is nice little, contrast. I want to say it was a lot of situations where that sort of thing leads to. A lingering finish. Uh, whereas in the case of this sake, it doesn’t.
Timothy Sullivan: 20:28
Yeah, I think that’s really important for balance, especially if you want to enjoy a sake with food. If it’s too, I went for sushi the other day and I ordered. premium Junmai Daiginjo that was very fruity and it just, wasn’t a good match with the fish. I enjoy them both separately, but if a sake is too fruity and too rich, it may limit what you can pair it with in my opinion. But it sounds like yours has a really good balance between body and that gentle fruity fruitiness. We all
John Puma: 21:00
yes. Um, I would definitely eat food alongside this. Um, it’s not, it’s not precious or anything like that. Like this can definitely, have a meal with it, sushi might be a really good pairing for this. I think it would get along well. Um, because you’ve got some, some nice variety of different flavors that come with the sushi, but none of them are really overpowering. And I think they’ll play well together. This, the sake you’ll sip it it’ll go away. Sushi. You’ll taste it. You’ll enjoy it. And then you’ll wash it down with a sake. It’ll be great. that’s kind of my thought on this. I wouldn’t put this up against most American dishes. and certainly not against, the spicy foods. I mentioned every now and again on the show.
Timothy Sullivan: 21:37
Yeah, but sake, has a rice milling rate of 60%. So that has a fair amount of grain left, you know, so it’s not milled down to just within an inch of its life and it, and. That gives you some structure in some body that balances that what may come across as kind of sweet and fruity side of your sake So it’s a really, uh, nuanced balancing act, but it sounds like that this
John Puma: 22:07
All right. Um, as much as I I’m enjoying talking about this sakethat I thoroughly enjoy. I am extremely curious about what this, uh, this Junmai Daiginjo of yours is going to taste like.
Timothy Sullivan: 22:18
Yes. So I have to unwrap it because it has, it has
John Puma: 22:23
on. You’ve got a little ribbon on there. Yeah.
Timothy Sullivan: 22:25
It’s got a silk cord, which I have to untie, and then it has a paper covering.
John Puma: 22:33
Yeah. I haven’t seen a bottle like this since our, boughie episode.
Timothy Sullivan: 22:37
And let’s get this open. All right. So again, I have the Tentaka Silent Stream Junmai Daiginjo 35% rice milling, and this uses the Toko a field grown Toku, Jo quality Yamada Nishiki top, top, top of the line. Sake rice from Hyogo Let’s give it a smell. Whoa. All right. Whoa. It smells like fruit salad, Melon papaya, a little bit of banana. There’s some ripe tropical fruits going on. I’m here.
John Puma: 23:25
Timothy Sullivan: 23:27
It smells rich and fruity.
John Puma: 23:31
Timothy Sullivan: 23:32
There’s a hint of sweetness in the aroma as well. Just like a back note of something that hints sweetness, like just a wisp of cotton candy, maybe wafting cotton candy from the other room. Yeah. So there’s a hint of something sweet. Mostly like very ripe tropical fruits and you know what I’m getting now that I smell it again, is that. the, what I was referring to as a, kind of a cotton candy smell, it’s almost like a bubble gum smell. So it’s it. Yeah. So it’s got that Hubba, Bubba bubble gum, little bit of cotton candy and tropical fruits, all kind of swirled in together. So it is very, rich aromatics, very perfumed. yeah, lovely. So let’s give it a taste.
John Puma: 24:24
I’m a big fan of when I get a bubble gum on the nose of a sake that’s like, that’s exciting to me.
Timothy Sullivan: 24:30
Hmm. Hmm. All right. Well, the, the flavor is not as sweet as I was expecting from that aroma. There’s actually a dry finish on this Very interesting. Yeah. The aroma had a lot of concentrated sweetness and a lot of concentrated fruitiness. But the palate, the flavor of the sake is much more balanced than that. And it has a relatively dry finish. a nice richness on the texture though. Yeah. So it coats your palate. There’s a little bit of richness, uh, lightly fruity. On the mid palette and then it finishes kind of dry. It does linger. So in, in my estimation, this is more of like a wine like finish, like maybe they’re going for something a little bit more expressive when it comes to the aftertaste of the
John Puma: 25:32
did mention terroir
Timothy Sullivan: 25:34
Yes. Yes. So this is not. Simple. It’s not light. It’s got some complexity, some fruitiness and a nice lingering finish. I think that the special rice really comes through in the nuance and the complexity of the flavor. Not simple, not straightforward, really interesting and deeper flavor. But of course you have to mention the smoothness as well. It’s very, very silky smooth. So that almost goes without saying at 35% really silky. Yeah. Really silky on the palate. Yeah. This is a showy showy
John Puma: 26:19
This is, this is one of those situations where I’m like, wow, I really miss doing these episodes in person because I would love to taste that.
Timothy Sullivan: 26:25
Yeah. It’s really interesting.
John Puma: 26:28
Yeah. And it’s, I remember. first getting into sake and first kind of getting into the weeds a little bit and hearing about this and hearing about Yamahai Nishiki, and then starting to look at rice names on labels. When I could find them on the back since they don’t always put them there and seeing it so often. And I was like, wow. Oh, it was like, is everything yamada nishiki? And it was like, no, not everything, but. A lot of tremendous amount. And I imagine that what we get in the U S is probably, skewed as well, since we get a lot of the more, more popular, more widely distributed sake.
Timothy Sullivan: 27:02
Yeah. There’s, you know, as we mentioned, there’s a lot of prefectures growing, at least some Yamada Nishiki and a lot of breweries when they want to make their top of the line ultra premium sake they’re going to pony up and buy the sake rice from. These special regions in Hyogo to get that special top grade Yamada Nishiki.
John Puma: 27:27
So any, uh, closing notes on the wide happy world of sake rice and yamada nishiki’s position
Timothy Sullivan: 27:34
Yeah, well, it is the King.
John Puma: 27:39
Yeah, I feel like we had to get this one in relatively early. We
Timothy Sullivan: 27:42
Yeah. I think that the key takeaways are that, we have premium sake rice, and regular rice that you can use for making sake So it’s good for people to know that there’s the special designation, sake rice, and then just everyday rice you can use for making sake when it comes to those grades of. Premium sake rice Yamada Nishiki is at the top.
John Puma: 28:07
And it’s statistically likely that it came from Hyogo apparently
Timothy Sullivan: 28:12
If you, if you guess Hyogo you’re going to be right. 50% of the time,
John Puma: 28:16
57% of the time. Uh, anyway, so, uh, Tim, thank you. This, this, this is the most, the most sake education we’ve gotten out of a sake education corner in a long time, I think. And, and it’s, it’s bigger than ever
Timothy Sullivan: 28:36
sake education suite! So John, if our listeners want to find you on the internet, where can people find you?
John Puma: 28:42
Well, uh, for regular social and about kind of stuff. It’s John Puma NYC, for mine and myshell’s sake adventures. You’re want to go over to the Sake Notes. And
Timothy Sullivan: 28:57
Well, you can find me at all things, Urban Sake So Instagram, Twitter, and Facebook are all Urban Sake and you can always visit my website, UrbanSake.com and contact me there.
John Puma: 29:10
Timothy Sullivan: 29:11
All right. Well, I want to thank our listeners so much for tuning in. We’ve been getting some great. Comments on our Apple podcasts and we really appreciate each and every time you guys take the time to write a written review, those reviews really help us out and help us get the word out about our show.
John Puma: 29:32
And, when you’re all done writing your wonderful reviews on. Apple podcasts, please go and tell a friend and also make sure that you subscribe and then encourage your friends subscribe as well. Uh, this way, every week, when we put out a new episode, it will show up on your device of choice as if by magic and you will not have to do anything to ensure you don’t miss a single episode.
Timothy Sullivan: 29:59
And as always to learn more about Yamahai Nishiki or Toku A rice fields or any of the topics we talked about in today’s episode, be sure to visit our website, SakeRevolution.com,
John Puma: 30:14
and if you have burning sake questions that you need answered, if you needed to find out where the nearest Toku a rice field is to your current home. We want to hear from you. Please reach out to us. The email address of course, is [email protected] So until next time, please remember to keep drinking sake Kanpai!