Despite a rich and storied history spanning millennia, in certain terms, sake has yet to unequivocally prove its ability to stand the test of time.If you’re in some way associated with the sale or service of sake, likely one of the most common questions you get is, “How long can I keep my sake before it starts to go bad?”…

In an ideal world we’d bring you listeners a brand-new episode each and every week. While we can’t see that happening in the immediate future, in the process of creating or preparing for many of our episodes we end up with a lot of fun and insightful conversations that sadly just don’t make it into a final episode.Whether it be…

There’s a fascinating schism that’s emerged between the domestic and international markets’ relationship with nigori-style sake over that past few decades.With its rather odd positioning landing it someplace between a more “traditional” style and at the same time a relatively “new” product proposition, a few distinct exceptions aside, nigori sake generally makes up an incredibly small portion of most makers’…

Just a few episodes back we decided to revisit some of the highlights from Sake Future Summit 2020. In preparing for and editing that episode there was so much that we wanted to include but couldn’t in the interest of time, we devised a clever solution: we just did it again.As with the previous round, if you have the time…

In the past we’ve hosted episodes with a handful of non-Japanese individuals that have dedicated themselves to the work and lifestyle that comes along with being a kurabito (brewer) in Japan. We’ve even had a guest that’s been so deep in the game for so long that he’s approached toji status.This week, however, we sit down for a sort of…

Umeshu might be one of the most universally pleasing drink categories on the planet. Its characteristic sweet and spunky qualities can be served up any myriad of ways and seem to tickle just about everyone’s taste buds no matter how you spin it.However, while the style may seem relatively straightforward, the category is anything but.The content of this show tends…

Since hosting Sake Future Summit 2020 back at the end of November, we’ve since gone and spliced up that nearly 30 hours of dialogue and nearly as many programs into individual videos to help make topics, speakers and conversations easier to find and enjoy.Having been conducted with a visual component, viewing these on the official Sake On Air YouTube channel…

Anyone who has heard of a little country by the name of “Japan” has probably heard of “Kyoto”. Anyone who has sat through a formal sake education program has probably heard of “Fushimi”, the small region of Kyoto often touted as one of the historically defining regions of the entire category. Nine times out of ten, when referring to Kyoto…

How many of our listeners are familiar with amazake? Despite having clear progenitor qualities to this show’s favorite beverage, this non-alcoholic, koji-fermented drink hasn’t quite amassed the international mindshare of its intoxicating cousin – yet.Although the core principle and function in preparing and making amazake shares a great deal with the early stages of sake-making, probably one of the biggest…

Any of our listeners that tuned into Sake Future Summit 2020 will likely already be familiar with the brilliant work of this week’s guest, Hotel de Crillion Chef Sommelier, Xavier Thuizat. In that session, together with Marco Pelletier (of Vantre), we looked at what it will take to insert sake into the upper echelon of the French dining experience.One crucial…

An exploration into the various types of drinking vessels and related wares that have for centuries shaped the service and enjoyment of sake is one of the most frequently requested show topics that we get.That’s why this week we’re thrilled to (finally!) welcome Robert Yellin to the show.Owner and curator of Robert Yellin Yakimono Gallery in the heart of Kyoto,…

Last January Sebastien and Justin travelled to Shodoshima, the island of kioke, shoyu, and olives, located off the coast of Kagawa Prefecture of Shikoku Island in Western Japan.The purpose? To take part in the Kioke Summit hosted by Yamaroku Shoyu. Why are we visiting a shoyu (soy sauce) maker for an episode of Sake On Air? A quick internet search…

Thank you. Two years ago Sebastien, Big Chris, Justin, John and Little Chris huddled around some microphones after-hours at the Japan Sake & Shochu Information Center and tried to sort out how to approach an episode of Sake On Air. We stumbled our way through a year with all kinds of amazing guests and inspiring events. Along the way, we…

The role of the “kurabito” – one who works in a sake brewery – is incredibly varied. While the traditional image is that of a team of brewers hunkered down for a long brewing season of focus and isolation, nowadays the term has come to encompass the diverse range of tasks at the brewery involved in seeing a bottle of…

Drink Sake. Stay Soba. It’s this simple mantra that has made Seattle’s Hannyatou and its neighboring soba destination Kamonegi almost overnight mainstays for the sake-inspired community of the Pacific Northwest.It was almost exactly one year ago that Justin sat down with and renowned soba chef Mutsuko Soma and sake specialist partner-in-crime Russell King at their (then) newly-opened fermented creation-driven sake…