Season 1. Episode 19. Sometimes there are happy accidents. This week, John and Timothy discover they both brought the same […]
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Featured Sake
Featured Sake Ep. 19:
Born Gold Junmmai Daiginjo Alcohol: 15.5% Classification: Junmai Daiginjo Prefecture: Fukui Rice Type: Yamadanishiki Seimaibuai: 50% SMV: +1.0 Acidity: 1.5 […]
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Featured Sake Ep. 18:
Hakkaisan Junmai Ginjo Classification: Junmai Ginjo Brewery: Hakkaisan Sake Brewery Prefecture: Niigata Seimaibuai: 50% Rice Type: Gohyakumangoku, Miyamanishiki, Yamadanishiki SMV: […]
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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 […]
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Featured Sake
Featured Sake Ep. 17:
Tamagawa “Ice Breaker” Muroka Nama Genshu Junmai Ginjo Alcohol: 17.5% Brewery: Kinoshita Shuzo Classification: Genshu, Junmai Ginjo, Muroka, Nama Prefecture: […]
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Sake Production Series: On Bottling and Indestructible Brews
Season 1, Episode 17. Often the overlooked step-child of sake production, bottling is a lot more complex that you might […]
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Featured Sake
Featured Sake Ep. 16:
Fukucho Biho Junmai Ginjo Nama Genshu Classification: Genshu, Junmai Ginjo, Nama Acidity: 1.5 Brewery: Imada Shuzohonten Alcohol: 16.5% Prefecture: Hiroshima […]
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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 […]
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Featured Sake Ep. 15:
Ban Ryu “10,000 Ways” Futsushu Brewery: Fuji Shuzo (Yamagata) Alcohol: 15.3% Classification: Futsushu Prefecture: Yamagata Acidity: 1.0 Brand: Ban Ryu […]
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Sake Production Series: Pressing Matters To Attend To
Season 1, Episode 15. It’s been said that the process of making sake can be done in 10,000 different ways. […]