Season 1. Episode 24. Grab your scarf and your ginko nuts! Step away from the pumpkin spice! This week’s episode […]
How to Start a Revolution: Our A-Ha moments with Sake
Season 1, Episode 18. Everyone’s gotta start somewhere and every revolution has its beginning. In this week’s episode, John and […]
Sake Production Series: Pasteurization. Into the Fire!
Season 1, Episode 16. Pasteurization is well known and it used for a lot of sakes. this kills off any […]
Sake Production Series: Moromi. Wake Up and Smell the Sake
Season 1, Episode 14. In our continuing Sake Production Series, we are now in the home stretch! The main event, […]
Sake Production Series – Shubo. Don’t Socially Distance Your Yeast!
Season 1, Episode 13. Call it Shubo, or Moto, or Seed Mash, or Fermentation Starter or Yeast Starter… it’s all […]
Sake Production Series – Rice Washing, Soaking and Steaming
Season 1, Episode 10. Since we’ve learned about sake ingredients and sake classifications already, we thought it might be fun […]
New York’s Nicest Ninja: Sake Expert Chris Johnson
Season 1, Episode 8. Ninjas are notoriously hard to pin down, but we were very lucky to recruit the nicest […]
Featured Sake Ep. 8:
Mizubasho Ginjo Brewery: Nagai Shuzo Classification: Ginjo Alcohol: 15.5% Prefecture: Gunma Rice Type: Yamadanishiki Seimaibuai: 50% SMV: +4.0 Brand: Mizubasho/Mizbasho […]
Read moreSake In The Raw: The Bold, Brash World Of Nama
Season 1, Episode 7. An in-depth survey of American sake podcast hosts has concluded that “Nama” sake is awesome. Well, […]
Featured Sake Ep. 7:
Featured Sake Episode 7 Brooklyn Kura #14 Junmai Ginjo Nama Alcohol: 15.0% Classification: Junmai Ginjo Prefecture: Brooklyn Rice Type: Yamadanishiki, […]
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