Episode 60: Interview with Akiko Katayama – Host of Japan Eats Kenbishi Kuromatsu Honjozo Classification: Honjozo Acidity: 1.7 Brewery: Kenbishi […]
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Season 2
Interview with Akiko Katayama – Host of Japan Eats
Episode 60. This week, John and Timothy welcome the talented writer, culinary expert and podcast host Akiko Katayama to the […]
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Featured Sake
Featured Sake Ep. 59
Episode 59: Shubo Series: Monks and Bodaimoto with Jamie Graves Takacho Regal Hawk Junmai Muroka Genshu Bodaimoto Classification: Bodaimoto, Genshu, […]
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Season 2
Shubo Series: Monks and Bodaimoto with Jamie Graves
Episode 59. On the final episode of our Shubo miniseries, we explore “Bodaimoto”. Our guide for today’s episode is Skurnik […]
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Featured Sake Ep. 58
Episode 58: Shubo Series: Talking Yamahai Fuku Chitose Happy Owl Yamahai Junmai Classification: Junmai, Yamahai Prefecture: Fukui Rice Type: Gohyakumangoku […]
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Season 2
Shubo Series: Talking Yamahai
Episode 58. Onward with our exploration of all things “shubo” in the third entry in our sake yeast starter mini-series. […]
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Featured Sake
Featured Sake Ep. 57
Episode 57: Shubo Series: Kimoto Sake’s OG Starter Daishichi Raden Junmai Ginjo Kimoto Brewery: Daishichi Brewery Classification: Kimoto Junmai Ginjo […]
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Shubo Series: Kimoto – Sake’s O.G. Starter
Episode 57. Our Shubo series continues! Shubo of course is the “fermentation starter” step of sake production. Whichever the method, […]
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Featured Sake
Featured Sake Ep. 56
Episode 56: Shubo Series: Starting with Sokujo Brewery: Kokuryu Brewery Classification: Junmai Ginjo Acidity: 1.4 Alcohol: 15.5% Prefecture: Fukui Seimaibuai: […]
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Season 2
Shubo Series: Starting with Sokujo
Episode 56. Over the next few weeks, we’re going to do a short series on a sake production step called […]