Gokyo Hiyaoroshi Namzume Junmai Acidity: 1.9 Brewery: Sakai Shuzo SMV: +2.0 Seimaibuai: 60% Classification: Hiyaoroshi, Junmai, Namazume Prefecture: Yamaguchi Alcohol: […]
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Featured Sake
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Season 1
Listener Request: How to Taste Sake
Season 1. Episode 36. Shoe leather? Starfruit? Pheasant Skin? Have you ever heard a – let’s say – “advanced” sake […]
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Featured Sake
Featured Sake Ep. 35
Joto Honjozo Graffiti Cup Brewery: Marumoto Shuzo Classification: Honjozo Rice: Akebono & Yamada Nishiki Rice Yeast: #1401 SMB: 70% SMV: […]
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Season 1
A Sake By Any Other Name…
Season 1. Episode 35. “What’s in a name? That which we call a rose by any other name would smell […]
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Featured Sake
Featured Sake Ep. 34
Den Junmai Batch 11 Brewery: Den Sake Brewery Classification: Junmai Acidity: 2.6 Alcohol: 16.7% Prefecture: California Seimaibuai: 70% SMV: +3.3 […]
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U.S. Sake Brewer Series: Den Sake Brewery
Season 1. Episode 34. Continuing our series of interviews with U.S. sake brewers, this week we sit down with Yoshihiro […]
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Featured Sake
Featured Sake Ep. 33
Kagatobi Junmai Ginjo Brewery: Fukumitsuya Classification: Junmai Ginjo Acidity: 1.4 Alcohol: 16.0% Prefecture: Ishikawa Seimaibuai: 60% SMV: +4.0 Rice Type: […]
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Season 1
Ultimate Sake Underground: On Location at Decibel
Season 1. Episode 33. Do you know your way to New York’s most legit and old school sake bar? Walk […]
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Featured Sake
Featured Sake Ep. 32
Tamagawa Tokubetsu Junmai Brewery: Kinoshita Shuzo Classification: Tokubetsu Junmai Acidity: 1.9 Alcohol: 16.5% Prefecture: Kyoto Seimaibuai: 60% SMV: +4.0 Rice […]
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Interview with Brian Ashcraft, Author of The Japanese Sake Bible
Season 1. Episode 32. This week, Timothy and John connect with a special guest for an interview and tasting. Brian […]