Season 1, Episode 15. It’s been said that the process of making sake can be done in 10,000 different ways. […]
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Featured Sake
Featured Sake Ep. 14:
Bijofu Tokubestu Junmai Bijofu Tokubetsu Junmai Alcohol: 15.5% Classification: Tokubetsu Junmai Prefecture: Kochi Rice Type: Matsuyama Mii Seimaibuai: 60% Brewery: […]
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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, […]
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Featured Sake
Featured Sake Ep. 13:
Amabuki Kimoto Omachi Junmai Daiginjo Brewery: Amabuki Shuzo Classification: Junmai Daiginjo, Kimoto Alcohol: 16.5% Prefecture: Saga Rice Type: Omachi Seimaibuai: […]
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Featured Sake Ep. 12:
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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Keepin’ it Caliente: Our Interview with Sake Discoveries’ Chizuko Niikawa-Helton
Season 1, Episode 12. Join us this week as we keep things caliente and chat with our good friend Chizuko […]
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Featured Sake
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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Sake Production Series – Koji Making. There is a Fungus Among Us.
Season 1, Episode 11. Our Sake Production Series marches forward with John and Tim exploring Koji – the magical fungus […]
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Featured Sake
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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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 […]