Season 1. Episode 30. OK, Halloween is around the corner and sake is usually not that scary at all. But what if someone else picked a sake for you – and then you had to taste it blind!? Now we are getting into fearful territory. Well, to celebrate the notion of trick or treat, that is exactly what Tim and John are up to this week. They bought each other a mystery sake that was delivered and served to them completely hidden. John and Tim will taste their respective sakes and try to discover – were they tricked? Or were they treated to something delicious?? Also, each sake may have a spooky connection to something halloween-y… well, in our minds at least! Be sure to listen to the end to hear the big reveal! What sake did John pick for Tim? and vice versa! It’s a deliciously frightening episode of Sake Revolution!

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

Skip to: 02:15 Blind Tasting: Tim’s Mystery Sake

What Sake did John Secretly Pick for Tim to taste?

Skip to: 05:53 Blind Tasting: John’s Mystery Sake

What sake did Timothy Pick for John to taste?

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Skip to: 09:08 Sake Reveal Tim’s Sake: Shiragiku Taiten “Shiragikumai” Junmai

Shiragiku Taiten “Shiragikumai” Junmai

Brewery: Shirakigu Shuzo
Classification: Junmai
Acidity: 1.1
Alcohol: 16.5%
Prefecture: Okayama
Seimaibuai: 65%
SMV: +4.0
Rice Type: Shiragikumai
Brand: Taiten
Importer: JFC (USA)

View On UrbanSake.com

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Skip to: 13:31 Sake Tasting: Wakatake “Onikoroshi” Junmai Daiginjo

Wakatake “Onikoroshi” Junmai Daiginjo

Brewery: Tenzan Shuzo
Classification: Junmai Ginjo
Acidity: 1.6
Alcohol: 16.0%
Prefecture: Saga
Seimaibuai: 55%
SMV: +1.0
Rice Type: Saganohana, Yamadanishiki
Brand: Shichida (七田)

View On UrbanSake.com

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Skip to: 10:163 Halloween in Japan!

Skip to: 27:47 Show Closing

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

John Puma: 0:22
Hello everybody. And welcome to Sake Revolution. This is America’s first a podcast, and I’m your host, John Puma from the sake notes. I’m also the administrator over at the internet sake discord and our resident sake nerd.

Timothy Sullivan: 0:37
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. And today we’re going to be looking forward to this weekend because it’s going to be Halloween, Tim. Okay.

Timothy Sullivan: 1:01
I think it must’ve been my favorite holiday as a kid, for sure.

John Puma: 1:05
Really? Wow, even like bigger than Christmas.

Timothy Sullivan: 1:07
come on free candy door to door. That was pretty irresistible for me.

John Puma: 1:13
Candy is quite nice. so we’re going to be doing something a little bit different today, everybody, Earlier this week, Tim and I exchanged mystery sakes Tim gave me a sake that, I have not been able to look at. And I have given Tim a sake that he has not been able to look at, and we’re going to sip them. We’re going to discuss them a little bit without knowing what we’re drinking. And then we’re going to reveal and discuss a little bit more while we talk about our favorite Halloween memories. Maybe I don’t know.

Timothy Sullivan: 1:41
is the ultimate blind tasting with a spooky twist.

John Puma: 1:47
It’s our little trick or treat segment, I guess.

Timothy Sullivan: 1:49
So we’re going to find out if we got tricked or if we got treated by each other’s sake.

John Puma: 1:57
I hope, I hope we both got treated, personally. That’s like my, my, my desire going into this Mm, so, uh, ahead of, ahead of this, we had our significant others poor for us, so we did not actually see the bottles and, Tim, why don’t you grab your glass.

Timothy Sullivan: 2:15
Yeah, I got it right here. again, this is a sake that I have not seen the bottle. I was handed this glass and I have no idea what’s in it, but my first reaction is that there’s a bit of color here. So it’s a light straw color. it makes me think it might be aged or something like that. I’m just guessing here. So yeah, there’s, there’s a little bit of concentrated aroma, so it makes me feel like this might have some component of aging to it. I’m not sure a little bit of concentrated aroma. Hmm. Very interesting. Uh, not, and by the way, blind tasting is really hard for everyone

John Puma: 2:58
difficult guys, regardless of what you’re thinking right now, if you’re thinking, wow, blind tasting sounds really hard. It’s a lot harder than you think. Even if you think it’s hard, trust us. It’s very, very very nerve wracking too. Cause who, who, is a little

Timothy Sullivan: 3:13
say the wrong thing? Yeah.

John Puma: 3:15
wait, hi, am I misconstruing this? Cause uh, an aroma or taste can mean more, many, many different things. And without anything to narrow it down, it becomes really difficult.

Timothy Sullivan: 3:25
Yeah, so the, the aroma is, concentrated and I’m picking up. It just feels like something, aged a little bit, not a Koshu of course not long-term aging, but maybe something that was laid down for a little bit. That’s kind of what I’m taking away from the aroma. Not overtly fruity. There’s definitely not tropical fruits here. There’s no banana or papaya or anything like that. Yeah. And I’m not getting over ricey-ness either. So it’s very interesting. Okay. So I’m going to go ahead and should I taste it? Yeah. All right. The mystery, the mystery continues.

John Puma: 4:00
The mystery sake.

Timothy Sullivan: 4:04
Alright, I would guess this might be just a touch higher and alcohol. Little bit of savory ness. Uh Hmm. There’s a depth of flavor here. it has that kind of a, yeah, like a little bit of a savory, again, it has a concentrated texture to it. Hmm. Getting a little bit of just a hint of sharpness on the finish, but, yeah, overall, very delicious, very yummy, but.

John Puma: 4:37
All right. Well, I’m glad I got that part right.

Timothy Sullivan: 4:40
very good, but there’s some weight here. There feels like there’s a depth of flavor, there’s some umami, there’s a bit of sharpness on the finish. Yeah. And just in a word about the finish on the suck as well, I feel like it’s a bit more lingering. I said there was a little bit of sharpness, but the flavor does linger on the palate. I’m used to drinking more crisp, dry sakes that disappear right away. And this one definitely lingers. I can continue to taste it. So the finish is kind of luxurious and long and lingering, which is very, very nice.

John Puma: 5:12
Is it is the finished like the more you sipping it is coating the mouth at all, or you’re getting like a little bit more of it. Every time you have it, every time you

Timothy Sullivan: 5:19
I don’t, I don’t sense that kind of buildup like that, and it’s not overwhelming. It’s not overpowering, it’s not unpleasant in any way, but there’s a gentle lingering of the flavor. So it’s kind of, again, for me, it’s coming across as like a preserved, uh, fruit, like a jam or preserve or something like that. And a little bit autumnal in flavor, really wonderful, depth of hint of umami there. But again, we don’t have overt, bright, fresh tropical food fruits, and there’s also not overt racy characteristics or grainy characteristics. It’s an interesting middle ground.

John Puma: 5:58
well, uh, it’s going to be, it’s going to be very interesting when we reveal that when you’re here, what it is, but, everybody’s got to wait a little bit longer because I still have to taste my mystery sake. Okay. So this is. A lot clearer, I think, than what you’re drinking. This has a very, very slight amount of color. but it is almost completely transparent. Hmm. And the nose is very pleasant. It’s got some nice, a little bit of fruit, kind of that. Yeah, Mellon and green grape, which I’m a big fan of, I feel like Tim might’ve been shopping specifically for me here. This is a, this is nice. Also Kind of a, the fresh cut grass kind of thing. A little bit of that feeling of that idea comes across, okay. And then I have a sip now. Ooh. Um, so this does have a big mouth feel. This is big and thick and luxurious on the tongue. I, it is, uh, it’s a lot. I like this. This is nice. All right, let’s talk. Let me think through it a little bit more and talk a little more about it. The, the fruit is there. That’s based on the aroma. I thought it was going to be a little bit freer, but it’s not, it’s actually a little bit more layered. there’s some nice complexity, a little hint of like a spiciness in the middle and it kind of plays and dances with the fruit in a nice way. this is interesting. I like this. Yeah, this is, this is very, very up my alley. And again, and now I’m thinking that that spice is that spiciness I mentioned is a little bit more on the finish. It’s kind of like it’s a little bit how it, how it ends. yeah. Nice little nice little bite. And then it kind of drops off, but it’s very pleasant to like re-sip. it puts me in a position where I actively want to have another sip because I enjoy The way, this starts out. So well, I just want to re-experience that over and over again. I feel like this is pasteurized, uh, possibly twice.

Timothy Sullivan: 8:05
One thing. I’m noticing that both of us are taking a lot more sips of our sake this week than

John Puma: 8:09
Oh, absolutely.

Timothy Sullivan: 8:10
it’s. Like. Maybe I’ll understand more if I take just one more sip now, one more

John Puma: 8:14
yeah. Cause you’re trying to organize your thoughts and you’re coming from, from zero. And so you have to, you don’t have like something to fall back on and be like, Oh, I remember this about this sake when I had it another time. No, it’s like, yeah. Do it right now. And this is it. And if you’re wondering if we’re going to guess what we have

Timothy Sullivan: 8:31
No, we’re not going to do,

John Puma: 8:32
that’s an impossible task.

Timothy Sullivan: 8:35
we could guess maybe we could guess like a classification.

John Puma: 8:40
I would say this is probably ginjo grade if I had to guess,

Timothy Sullivan: 8:49
I think mine is perhaps a junmai ginjo. That’s what I think.

John Puma: 8:53
Hmm. Okay. All right. Well, I’m wondering, do we want to reveal, we want to talk a little bit about that once we know what we have, we can revisit the

Timothy Sullivan: 9:02
that sounds like a great idea. Yeah. And we can also talk about, why we picked the sale for the other person.

John Puma: 9:08
Oh, absolutely. I want to say really fast that I picked this, not specifically for Tim Sullivan reasons, but I picked this for holiday reasons. I picked this because of Halloween. Um, you have been drinking, Taiten Shiragiku Shiragiku-mai Junmai. And the reason I picked it is because the rice, the shiragiku-mai is a zombie rice. The rice was extinct and they brought it back with only 55 grains. They were able to resuscitate this rice variety and boom. Now you have a sake made with rice that was once dead and his back. And as far as I’m aware, I think that the only brewery making sake with this rice.

Timothy Sullivan: 9:56
All right.

John Puma: 9:59
It is a Junmai as mentioned. It is double pasteurized. the alcohol percentage is 16 and a half, so it is very slightly elevated from the 15 and a half or so that you’d normally see, the brewery isn’t Okayama and it is milled to 65%. with a sake meter value of plus four. So it’s ring, very slightly on the dry side.

Timothy Sullivan: 10:29
All right. 16.5% alcohol

John Puma: 10:37
The fun thing about, Shiragiku Shuzo is that they are kind of, rice nerds, a brewery that’s going to try and resuscitate an extinct rice variety and they do a lot of crossbreeding and it’s just, it’s like, they’re, that’s their thing.

Timothy Sullivan: 10:51
All right. Interesting. Shiragiku rice, which I have never had before and it’s

John Puma: 10:59
Really you haven’t ever had the sake before, or I am now feeling great. I got, I got you a sake. You’d never tasted that’s, mission accomplished.

Timothy Sullivan: 11:11
Yeah. I wasn’t picking up on overt ricey-ness and, maybe it’s because I’m not familiar with this rice flavor, but, it feels very well integrated. I think when you have a junmai sake that doesn’t come across as like an overtly ricey. grainy, you know, that speaks to the craft of the way that they put this together. And the fact that this is a revived rice strain, back from the dead, like what could be better for trick-or-treat Halloween.

John Puma: 11:41
Exactly. That was the goal. So I think this is a treat what was the trick in that? You know, the rice type is something that, you’ve probably never had before, but the, the treat is, that it’s quite delicious.

Timothy Sullivan: 11:54
it is, but w so you’ve had this before, obviously, you know, the

John Puma: 11:57
uh, yes, I am a big fan actually, I like a lot of the sake from this brewery, they make a lot of interesting stuff like

Timothy Sullivan: 12:04
Hmm. You agree with me that there’s a bit of like an umami savoriness in there.

John Puma: 12:10
There is, and I think that’s where you can point it being a junmai is that characteristic, um is something that’s usually a little more junmai. Uh, identifying rather than a

Timothy Sullivan: 12:21
yeah.

John Puma: 12:22
but the rest of it is most of it’s pretty, it’s pretty

Timothy Sullivan: 12:25
ginjo Well, the re exactly the reason I said Junmai Ginjo is because the texture, which I didn’t talk about, the texture is really elegant and very elevated. And I thought given the structure and the silkiness of the body, I thought, well, this probably is a Junmai Ginjo grade. It didn’t have the classic. Beautiful aromatics again, not that fruitiness, but it was very, enjoyable. And I just thought that, I was leaning more towards this might be more finely polished than it actually was, which speaks again. So what a great craftsmen, these brewers. Yeah. Yeah. The texture is amazing. The depth of flavors. Amazing. Um, this is not something I probably would have picked for myself. So in that regard, it’s a big treat.

John Puma: 13:15
Oh, fantastic. Glad to hear it. All right. Well, I very curious. And what have I been drinking

Timothy Sullivan: 13:21
Okay. Well, you have been drinking Wakatake Junmai Daiginjo.

John Puma: 13:28
Ooh, the, the demon Slayer

Timothy Sullivan: 13:31
the demon slayer a little bit, a little bit. What was this is, well, I wanted to go with something that touched on Halloween in some ways. So I picked the demon Slayer. So this is a Jumai Daiginjo from Shizuoka prefecture. Uh, the alcohol is 16.5%. The rice milling is 50%. The SMV is zero. So

John Puma: 13:57
that Neutral.

Timothy Sullivan: 13:58
Kind of reflects the cleaner nature of the mid palate in the sake

John Puma: 14:04
Hmm. I have not had this sake in years in a very long time. And it was a favorite of mine back when, I was first getting into sake I think we talked about this in the past. Used to go to sake bar Hagi a lot when I was first drinking sake and this was one of their, menu items, but being Junmai Daiginjo, it was a lot more expensive than the other stuff. And we didn’t know a lot about sake So we, we didn’t have it that often we had it when we wanted to treat ourselves. So this is very nice, a pleasant

Timothy Sullivan: 14:36
surprise yeah, I got to visit this brewery in 2009, and I’m going to put a picture in the show notes, but on the roof of the brewery building, they actually have a, demon, a sculpture of a cartoon demon holding, a club. And then there’s a little worm.

John Puma: 15:02
Um, I, I have a question. Where’s the Slayer of the demon, like there’s the demon sure, but like wouldn’t the wouldn’t does necessitate a being that is slaying. He said demon.

Timothy Sullivan: 15:16
Well, the Slayer is actually the sake the sake disables, the demon, cause this the demon His Achilles heel is the sake.

John Puma: 15:26
Oh, is this, is this

Timothy Sullivan: 15:28
Yes. So when he drinks the sake he loses all of his ferociousness and you can get through the woods without getting attacked by the demon. If you bring the sake with you.

John Puma: 15:37
All right. And then, but he really likes the sake So he’s hanging out on the brewery to try and get some more, even though it’s debilitating to him, he likes it that much. That’s interesting. I didn’t realize it. I didn’t know. They had a, any kind of a thing on their

Timothy Sullivan: 15:54
going to this picture is going in the show notes, but I’m going to send it to you right now. So,

John Puma: 15:58
Oh, please do, please.

Timothy Sullivan: 16:00
you can react.

John Puma: 16:01
you know, what’s funny. I never really, associated this sake with being, as kind of overtly fruity as it is. I think of it. And also I think I said the mouthfeel is very, was, was nice and was thick and coating, but with the sake meter value, it shouldn’t be. Which is very interesting to

Timothy Sullivan: 16:21
Yeah.

John Puma: 16:22
Uh, Oh, I see. I have. So I’m looking at this picture of this Oni on the roof of the building. And he’s just kinda, kinda looking at people when they’re walking towards the building, kinda like

Timothy Sullivan: 16:34
Yes, but we have, you have to admit it is not a very ferocious looking demon. It’s very

John Puma: 16:40
he, he does look like his power has been

Timothy Sullivan: 16:42
by

John Puma: 16:43
He has definitely dipped into this, to the, to the sake at some point.

Timothy Sullivan: 16:48
So a true confession time. So John, tell me why did you pick this sake for me? Yeah.

John Puma: 16:56
Well specifically, I mean, there was the holiday bit, but I really wanted to try to find some the thing that I, you might not have had. And, I think that when when you’re doing a show with, somebody in the business and you are exposed to a lot of sake You tasted a lot of sake I wanted to kind of do something that you might not have had before. I didn’t want to be, I wouldn’t, I didn’t want to give you something boring. That you’d be, you had a thousand times before, I wanted to, to surprise you,

Timothy Sullivan: 17:27
mission accomplished.

John Puma: 17:29
Oh, fantastic. And, so. What about you? What was your thought process beyond the oni, Halloween

Timothy Sullivan: 17:36
connection Right? Well, we’ve been, tasting a number of sakes and I got some comments from you about, whenever I upgraded to a Junmai Daiginjo, and I thought, you know, if I’m really gonna give John Puma a treat, I got to. I got a splash out and, uh, you know,

John Puma: 17:55
Ah, so you treated me with the, with this luxurious sake category, you’ve been, you’ve been drinking these past few weeks.

Timothy Sullivan: 18:07
But I don’t want you thinking that, I broke the bank because this is one of the more affordable. Luxury sakes out there. And I think that it’s been exported to New York for many, many years. And I had a strong suspicion that you had had this before. But there been so many other premium sakes coming onto the market in the past seven or eight years that, we don’t get the same chance to drink our favorite old school sakes as much. Wouldn’t you say?

John Puma: 18:41
I think that’s very accurate, and I think that’s part of the reason why I haven’t had this in so long. It was, there’s a lot more available in New York these days. And there were, when we, when you and I started drinking sake there was a much, much larger variety and That’s wonderful, especially for people, who want to, to try a lot of different things like we do. And then it’s great for people who are learning about sake because there’s a, there’s many more options out there to find the thing that’s going to get you hooked, right. To find the one that you’re going to really love.

Timothy Sullivan: 19:14
Yeah. On the one hand, that’s very true. But on the other hand, I feel for the sake beginner, now it may almost be overwhelming, right?

John Puma: 19:22
Okay. Hmm. It could be. I mean, I don’t think that hurts, I don’t think that it hurts beer or much, and you have people who get introduced to it and start drinking beer. There’s so many different, especially nowadays so many craft beer breweries, you can go to bars all over New York and have all these different beers. Never see the same one twice if you’re going to, um, to enough of a variety of places.

Timothy Sullivan: 19:45
Yup. I think if the quality is good, if the taste is delicious, if people get a taste of it, if we get them to take that first sip, they’re going to be impressed. And that is half the battle right there. So I fall on the side of the argument that I think more variety is better for sure.

John Puma: 20:02
I think so, too, and on the side, it gets me a big variety, which is something I always want to do. I always want to try different new sakes

Timothy Sullivan: 20:10
I was just going to say, should we both take one more sip and revisit our sakes after the big

John Puma: 20:16
Yes. And, uh, while we’re pouring, since, wait, since it’s Halloween and we do talk about Japan a bit on the show. have you ever been, have you ever been in Japan on

Timothy Sullivan: 20:24
I have been in Japan on Halloween. I haven’t had the big. Tokyo experience, but I have seen very cute parades of like school-aged children being marched around in their costumes and a little parade and getting treats, but it it’s a very, reduced version of what we have here for Halloween. They don’t go from house to house at all. Little kids do not do that.

John Puma: 20:51
Oh, so the kids aren’t

Timothy Sullivan: 20:52
No, but I think there’s an irresistible urge in parents to dress up their children. And Halloween is like the perfect opportunity to do that. So I’ve seen some very cute parades of children, but have you had experiences in Japan on Halloween?

John Puma: 21:07
Yeah. So I knew I was going to be in Japan, in Tokyo, specifically for Halloween. And I asked some friends who lived over there, like, Hey, do we need, do I need costumes? Like, do they dress up? And I was like, no, no, it’s not really a thing here. And so I didn’t bring a costume. And, we got there and, some friends that were with. did bring costumes. So they dressed up and I’m like, okay, we’re going to go, we’ll go to Shibuya. And we’re going to see

Timothy Sullivan: 21:37
That’s like ground zero for,

John Puma: 21:39
but everyone told me there’s no costuming. We get to Shibuya. And literally my girlfriend now wife, Myshell and I are the only people in Shibuya and not wearing costumes like the entire city, the crossing and all that. All that area is just, a lot of people just out drinking and partying and costumes. Uh, and there’s me, no costume. And everybody’s looking at me, like you told us that don’t trust up was fun though. It was definitely interesting to be in a different country for Halloween and see how, how things go and have everybody be mad at me. Cause I didn’t bring costume.

Timothy Sullivan: 22:16
I feel like walking around in Japan as a gaijin or as a foreigner, I feel like I’m wearing a costume everywhere I go. So you kind of stick out wherever you go. So

John Puma: 22:27
Okay. That that works, so do you, did you pour

Timothy Sullivan: 22:29
I did.

John Puma: 22:31
All right. Now, now let’s have a sip. And tell me about the Taiten Shiragiku Shiragiku-Mai Junmai

Timothy Sullivan: 22:38
Hmm. Well, what I was interpreting originally as like preserved fruit or aged fruit or this like this almost oxidative quality a little bit. I was saying ma might be aged some amount. Uh, what I was really picking up on is this very unique rice aroma that is integrated. It is unlike any grain or rice I have smelled before. So that kind of threw me off, you know, a very unique aroma, uh, but it does have that savory. I don’t want to go so far as to say spicy or smoky, but there’s this sense of something that is a little bit, uh, deeper in flavor and, not light, fruity and carefree, a little bit more concentrated and, Earthy. And, uh, but to me it doesn’t smell like classic Japanese rice aromas at all. So that’s what I’ll say. That’s what I’ll say in my defense.

John Puma: 23:38
Okay. I don’t think you need to defend yourself here. Blind tasting a sake You’ve literally never had using a rice. You’ve not, you’ve never had this. It’s not going to be an easy

Timothy Sullivan: 23:48
Yeah, but I want, I want to encourage everyone to try this sake because it’s really, there’s a lot to dig into. I was trying to pinpoint what’s bringing this unique, complex flavor on the palate. And, now I know it’s this unique revived zombie rice strain. The walking dead of rice who knew.

John Puma: 24:09
Yeah, walking to the rice and then I have, uh, demons and speaking of, uh, having the demons, loving this aroma, this it’s just a very pleasant, very nice, subtle fruit. And you don’t have to go searching for it, but it’s also not bowling you over. it’s just there. It’s in a really, really perfect spot. and that texture on this is just absolutely wonderful. I just so, so very. velvety. It is, it is something that you can, I think that you can recommend this sake but this in front of anybody and it’s going to, at the very least peak their interest in sake they might fall in love with it

Timothy Sullivan: 24:53
Yes. I agree. I think anybody would like this sake it is a crowd pleaser. It is elegance and it is really balanced and it has an emphasis on kind of all the sexy points of sake I think it’s got the texture. It’s got the aroma. It’s got the really beautiful finish. It looks clear in the glass. So for me, it’s got a lot going for it.

John Puma: 25:18
Yeah. And I’m very surprised at the way it does. I mentioned earlier that does kinda like is that spicy hit at the end and then it kinda ends at just kinda that’s where we’re at. That’s where we’re at. And then you’re. Oh, I have to taste it again. It’s sip it again. Oh no, and then it just restarts with that fruit gets reintroduced right in the front. you’re reminded of how, how velvety and, uh, very, very rich that texture is a rich may not be the right word for texture, but it is just so nice. It coats the mouth wonderfully. And so your entire mouth kind of gets the experience and it’s, uh, it’s just so it’s it’s decadent, right? Is that the word I want to use for this? It’s very.

Timothy Sullivan: 25:58
I mean, I, I call the texture of the sake you’re drinking. I call it silky, you know, it’s got it.

John Puma: 26:02
silky. I like silky velvet silk, similar notions in the

Timothy Sullivan: 26:07
Very smooth, very smooth. In any case.

John Puma: 26:09
It’s as you said, silky, velvety. I think that it’s in this really nice Goldilocks zone where it’s, it’s not too sweet. It’s not too fruity. It’s got fruit. It’s got sweetness. It’s it’s not too dry. It’s got a little bit dryness. it’s not overwhelming you with any of these things, except maybe the texture, which is, uh, something I want to be overwhelmed with to be completely honest. And it’s just so pleasant. This is a sakeye you can. Yeah, you can accidentally do a lot of drinking of, and I, in the past, I totally have, uh,

Timothy Sullivan: 26:45
Yeah, I do want to mention one thing about Shizuoka about the region where this brewery is located. it’s in the shadow of Mount Fuji, so it’s very close to Mount Fuji and that’s the volcano. So the water source for this, brewery is, exceedingly soft water Shizuoka is known for that’s what it’s a region known for growing some of the best green tea in Japan as well. And yeah, so the water source is exceedingly light. And I think what that translates to in the sake is that finish you were talking about. So the finish is short, clean, and lighter. The finish here on my sake lingers a lot more. It’s a lot heavier, it’s more concentrated, but the sake with the super soft water from Shizuoka from wakatake is, uh, I think that translates more to that kind of clean, short. crisper finish all right, John. So what do you think the end of the day where we tricked or were retreated?

John Puma: 27:44
Uh, I think we were significantly treated.

Timothy Sullivan: 27:47
agree. I think we both got a treat and that’s going to make for a very happy Halloween this year. So happy Halloween, John.

John Puma: 27:55
Happy Halloween, Tim.

Timothy Sullivan: 27:57
All right. Well, I want to thank our listeners so much for tuning in. We really do hope that you’re enjoying our show. If you’d like to support 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 you can help us get the word out about our show.

John Puma: 28:15
Yes. And also be sure to subscribe wherever you download your podcasts so that you won’t miss a single spooky episode.

Timothy Sullivan: 28:24
and as always to learn more about any of the topics we talked about in today’s show or any of the sakes we tasted, please be sure to visit our website, SakeRevolution.com for all the detailed show notes.

John Puma: 28:36
And if you have any questions or suggestions, sake as you want us to try regions, you want us to cover, something about the sake education corner that we haven’t done before. We want to hear from you. Please reach out to us at [email protected] and so until next time, happy Halloween, everybody remember to keep drinking sake and kanpai!