Daishichi Kimoto Junmai Classification: Junmai, Kimoto Acidity: 1.5 Brewery: Daishichi Shuzo Alcohol: 15.5% Prefecture: Fukushima SMV: +2.0 Rice Type: Gohyakumangoku […]
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Episode 12: Keepin’ it Caliente: Our Interview with Sake Discoveries’ Chizuko Niikawa-Helton
Join us this week as we keep things caliente and chat with our good friend Chizuko Niikawa-Helton about one of […]
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Featured Sake Ep. 11:
Tedorigawa Yamahai Daiginjo Seimaibuai: 45% SMV: +6.0 Rice Type: Gohyakumangoku Prefecture: Ishikawa Alcohol: 15.8% Classification: Daiginjo, Yamahai Acidity: 1.3 Brewery: […]
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Episode 11: Sake Production Series – Koji Making. There is a Fungus Among Us.
Our Sake Production Series marches forward with John and Tim exploring Koji – the magical fungus among us that is […]
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Featured Sake Ep. 10:
Kuroushi Junmai Ginjo Brewery: Nate Shuzoten Classification: Junmai Ginjo Acidity: 1.7 Alcohol: 16.5% Prefecture: Wakayama Seimaibuai: 50% SMV: +3.0 Rice […]
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Episode 10: Sake Production Series – Rice Washing, Soaking and Steaming
Since we’ve learned about sake ingredients and sake classifications already, we thought it might be fun to look at the […]
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Featured Sake Ep. 9:
Rihaku Tokubetsu Junmai Nigori Alcohol: 15.5% Classification: Nigori, Tokubetsu Junmai Prefecture: Shimane Rice Type: Gohyakumangoku Seimaibuai: 59% SMV: +3.0 Acidity: […]
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Ep. 8 Gunma Sake Spotlight: Featuring New York’s Nicest Ninja, Sake Expert Chris Johnson
Ninjas are notoriously hard to pin down, but we were very lucky to recruit the nicest ninja in NYC to […]
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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 […]
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EP. 7: Sake In The Raw: The Bold, Brash World Of Nama
An in-depth survey of American sake podcast hosts has concluded that “Nama” sake is awesome. Well, that survey was just […]