Episodes

Episodes

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Episode #130: Oh the Omachi! A Sake Rice Deep Dive

November 29, 2024
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Japanese sake is made from water, rice, and koji. There are many specific rice varieties cultivated for brewing sake, all of which are lumped together as sakamai (酒米). Some are more prominent than others and one in particular has gotten itself a bit of a cult following. You may refer to it as the OG or grandfather of sakamai and…
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Episode #129: Slinging Sake with Sake Samurai Adrian Goh

November 6, 2024
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In our latest Podcast Cindy Bissig and Frank Walter had the pleasure to welcome no other than Singapore’s first Sake Samurai - Adrian Goh, the director and chief educator at Inter Rice Asia, IWC judge and organizer of one of Singapore’s biggest Sake Matsuris!For anyone unfamiliar with what a Sake Samurai is or how to become one, it is a…
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Episode #128: Koji Cocktails with Sam Boulton

October 30, 2024
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Sebastien Lemoine, Chris Hughes, and Miho Ota sit down with Sam Boulton, author, mixologist and drinks consultant to talk about his new book, “The Art of Mixing Koji Cocktails.” Sam is based in Birmingham, and is one of handful of experts on Japanese booze in the UK. He was a participant in this year's Advanced Shochu Academy in Kagoshima, and…
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Episode #127: What even is a Sake GI?

October 24, 2024
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Many people will be familiar with the word GI (Geographical Indication), especially if they are familiar with wine. Famous GIs are known around the world like Champagne or Prosciutto. But what about sake? Does sake need a GI system? What does a GI actually mean? Where do we find these regions in Japan and does GI make any sense in…
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Episode #126: Talking Spirits with the Advanced Shochu Academy 2024

October 11, 2024
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As sake continues to gain popularity around the world, shochu is next in line. In August 2024, the Japan Sake and Shochu Makers Association (JSS) held its inaugural week-long Advanced Shochu Academy in Kagoshima. The event was designed to educate professionals in the global beverage industry about shochu.The 12 participants came from diverse backgrounds—educators, importers, and consultants from seven different…
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Episode #S02: [Special Announcement] Sake & Shochu Events in October 2024

October 1, 2024
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Happy Sake Day! Here is a list of events that are happening this month in Japan and around the world. Outside Japan (Sake Day Events) On October 1st in Melbourne, Australia. Tamura Sake Bar is celebrating World Sake Day 2024 from 6 to 9PM. https://www.tamurasakebar.com/ On October 4th from 4 to 10 pm, World Sake Day NYC 2024 will be…
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Episode #125: Nada: The Sleeping Giant

September 13, 2024
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Nada is a well-known name in the world of sake. Almost a brand, it is associated with the area whose sake dominated the Edo (Tokyo) market in the later part of the Edo period (1603-1868), and it is still the largest sake production area in Japan.  Despite this track record, “Nada sake” can sometimes be reduced to an association with…
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Episode #124: Exploring Shochu in Kagoshima with Maya Aley

August 28, 2024
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This week on our show, we’re heading to Kagoshima, the heart of Japan’s shochu production! Join us as one of our regular hosts, Chris Pellegrini, sits down with the incredible Maya Aley – a certified Shochu Meister and industry expert with over 6 years of experience. Maya is also the manager of Bar Roku, a must-visit destination for shochu lovers.…
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Episode #123: Natsuzake Revisited

August 15, 2024
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Summer in Japan is hot! Too hot some might say. To help beat the heat, nihonshu producers sell a variety of sake called natsuzake or “summer sake.” But what is natsuzake really? It has no legal definition and no established taste or serving guidelines. Miho Ohta and John Gauntner have a conversation about the recent trends in natsuzake until  Frank…
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Episode #122: Finding Sake Seeker: Thai food and Sake

July 18, 2024
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This week we are excited to welcome not just one, but two amazing guests to our table Yu Nakamura and Nattinee Sirirattanapol, aka Pam, who are changing the face of sake in Thailand with an array of amazing projects and collaborations! So join us as one of our regular hosts Chris Hughes sat down with them at our base the…
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Episode #121: Selling Sake in Ginza with Maksim Polkin

July 12, 2024
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We're Back! This time we are talking to Maksim Polkin of Imadeya, one of the most well known sake distributors in Japan. He is usually at their Ginza Six location, but helps introduce people to the wonders of sake all around Tokyo. Sebastien Lemoine and Chris Hughes talk with Maksim about how he found himself in Japan and in Sake.…
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Episode #120: Designing Your Own Sake with Nathaniel Hoy

May 8, 2024
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This week Chris Hughes continues our discussion of contract brewing sake with a conversation with Nathaniel Hoy. We started this series with Episode-117: A Sake of Your Own: Contract Brewing Sake: in which Sebastien Lemoine, Chris and Justin Potts shared their opinions and expertise on the trend of sake companies brewing custom sakes for clients. We recommend you listen to…
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Episode #119: Craft Sake Week with Rebekah Wilson Lye

April 13, 2024
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In this week's episode of Sake On Air Sebastien Lemoin and Cindy Bissig are talking about the World’s largest sake event, which just so happens to be a project that one of our other regular hosts; Rebekah Wilson Lye is deeply involved in. We are of course talking about Craft Sake Week in Tokyo! Japan’s most prominent sake event, which…
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Episode #118: Preserving the Flavors of Sake with Coravin & Toku

March 30, 2024
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During the recording of Episode 115 “Should sake be promoted like wine?”, Sarah Stewart mentioned a research project between some members of the British Sake Association, and Coravin, the US firm selling a device aimed at preserving the flavors of wine in the bottle after indulging oneself with one glass or two. Intrigued, Sebastien Lemoine reached out to Grace Hunt,…
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Episode #117: A Sake of Your Own: Contract Brewing Sake

March 23, 2024
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This week Justin Potts, Chris Hughes, and Sebastien Lemoine discuss the growing trend of sake companies making special sakes for clients and/or partners. The conversations covers the benefits to both established breweries and entrepreneurs trying out their ideas before having to create their own brewery. Their conversation also goes into the differences between partnership sakes, private brand sake, and OEM…
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