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America's First Sake Podcast. Power to the Sake People! Join your hosts sake otaku John Puma and sake samurai Timothy Sullivan as they explore the world of Japanese Sake. This podcast will help you know where to get started with sake. Every week, we'll teach you something new about sake in a fun and easy to understand segment, we call the "Sake Education Corner". It wouldn't be a sake podcast with out some sake tasting! We'll profile and taste some of our favorite sakes. Check out the show notes if you'd like to get the sakes for yourself and taste along with us. We want to make sake accessible, fun and easy to understand. We hope you'll join us! Kanpai
167 Episodes
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Episode 166. If we think about sake, usually an image of a glass bottle pops to mind. But if we scratch the surface of exploring how sake is packaged and shipped, there is a world of variety out there you may not have considered! This leads us to our latest series we are calling "Funky Packaging" - think of it as sake beyond the glass bottle. Cups, bags, pouches, and today's inaugural packaging - the Tetra Pak Juice Box. Could this form factor we know from our school lunchbo...
Episode 165. If you hear the term "CEL-24" and the first thing you think of is prison, and not a sake yeast, I don't think anyone would blame you. But today we're here to spread the word on CEL-24 sake yeast and it's role in bringing us some of the most fruit-driven sake aromas on the planet. Developed in Kochi prefecture in the 90's, CEL-24 was a response to the market demands for more aromatic and fruity sake styles. And after tasting a CEL-24 sake for ourselves, we can say that...
Episode 164. On New Year's Day, 2024, the Noto Peninsula of Ishikawa Prefecture was the epicenter of a major earthquake measuring a 7.6 on the Richter scale. The affected areas are especially well known for sake brewing and in Ishikawa in particular, 24 out of 33 Ishikawa Sake Brewery Association member breweries suffered damage, with 8 suffering complete destruction. While the news of the earthquake and the recovery efforts have fallen out of the headlines, we wanted to offer our ...
Episode 163. Word on the street is that travel to Japan is surging! One of the joys of travel to Japan is returning with a suitcase full of sake! But how best to do it?! This week, John and Timothy discuss the ins and outs of bringing back sake from Japan. What's allowed and what's not! Where to buy sake and how to package it. Import duties and duty free shops! If you want the lowdown on our experience bringing sake home from travel to Japan, this episode is for you. L...
Episode 162. With 2023 drawing to a close, it's time to take a look back at the sake year that was. Join us this week for some casual sipping and some discussion on the highlights, surprises and challenges of this past year's sake adventures. Tim and John both let us know their favorite sake stories and their favorite episodes from the past year. Do you know which episode was our most downloaded from 2023? Let us know in the comments and we look forward to another year of great sa...
Episode 161. This week, John and Timothy explore another brand profile: Masumi from Miyasaka Jozo in Nagano Prefecture. Most well known as the birthplace of Association Number 7 sake yeast, Masumi has a long history dating back to 1662. Located on beautiful Lake Suwa, Masumi is a brand that is well known outside of Japan. The brand name of "Masumi" means transparency or truth and traces its origin to an ancient bronze mirror, which is a treasure of the local shrine and is the prov...
Episode 160. It's time to get wild again! Wild about sake rice, that is. Wild Rice is our series where we look closer at different strains of sake rice and what makes them unique. This time around, we look to a rice native to Hiroshima Prefecture - Hattannishiki. Known to not grow as tall as other sake rice, but still have a well developed shinpaku (starchy core) Hattannishiki is a fairly modern rice, as it was developed in the 1970's. Let's dive in and see what flavors Hatt...
Episode 159. Week in and week out, our standard gear for tasting and evaluating sake is a simple wine glass. This works really well and almost everybody has one nearby. But in Japan, there are a wide variety of shapes, materials and sizes used to make cups for drinking sake. That got us wondering if we should take some other cups out for a test drive and compare them to our usual stemware. This week we are exploring Guinomi. This style of sake cup is a larger sibling to the standard ochoko, h...
Episode 158. Enough playing it safe! It's time for another walk on the high wire that is our extreme sake series! This time, the guys skirt the law and explore the rough and ready style of home-brew style sake known as Doburoku. While Home brewing of doburoku has been outlawed in Japan for over a hundred years, Doburoku can be produced legally in specially designated Doburoku zones across Japan and by facilities with an appropriate doburoku production license. Doburoku festivals are also held...
Episode 157. For our final episode recorded live at this year’s American Craft Sake Festival, we are happy to bring you another U.S. sake brewer interview. This time, we visit with our pal Byron Stithem, owner and brewer at Nashville’s Proper Sake Co., and the owner at Rice Vice, the attached sake bar and restaurant. Byron has lots to celebrate… as he sat down with us, he had just stepped off the stage after receiving the Silver Medal Audience Choice Award at the American Craft Sake Festival ...
Episode 156. Again this week, we revisit our field trip to the American Craft Sake Festival held this year in Charlottesville VA and bring you another U.S. sake brewer interview. This time, we get a two-for-one as we interview Blake Richardson and Nick Lowry of Moto-i Sake Brewery, which is based in Minneapolis, MN. Founded by Blake in 2008, Moto-i has been creating delicious sakes that are served locally and super fresh on tap. Blake works as Toji and Nick tells us how he graduated from cust...
Episode 155. Our visit to the American Craft Sake Festival was awash with brewers, but one non-sake booth in particular caught our eye. Without rice, there is no sake and we had the chance to sit down with Whitney Isbell Jones of the world famous Isbell Rice Farm in England, Arkansas. Whitney grew up on the farm and tells us the story of how her family discovered Japanese rice varieties and how they eventually became global experts in growing premium sake rice varieties in particu...
Episode 154. Taking a quick detour from our American Craft Sake Festival series, we're sneaking in a seasonally appropriate episode before it's too late. "Natsu Sake" or summer sake, is a new-ish genre of brews meant to take the edge off of the sweltering summer heat, all while letting us enjoy the flavors of sake in the summer. Often presented in clear or frosted bottles with cool-toned blue-ish labels, these sakes definitely give off a chill vibe. With lower alcohol as wel...
Episode 153. Listen in as we continue our series of live interviews from the American Craft Sake Festival 2023! This week it's all about SAKE Y'ALL, as the T-shirt of our interviewee says. We welcome Co-founder and Head Brewer of The Void Sake Company, Justin LeVaughn. Justin runs Kentucky's only sake brewery founded in 2020. He talks to us about his road to discovering sake as well as the styles of sake that are popular at his taproom. Orange Creamsicle Nigori anyone? We also dis...
Episode 152. This week, we take Sake Revolution on the road! John and Timothy recently attended the 3rd annual American Craft Sake Festival in Charlottesville, VA. Sake Revolution hosted a live podcast recording of a "brewers roundtable" on stage in front of an enthusiastic crowd of sake lovers at the Festival. We were lucky enough to interview Blake Richardson from Moto-i in Minneapolis MN and Todd Bellomy from Farthest Star Brewery in Boston, MA. It was our first tim...
Episode 151. Everyone knowns that sake is made from rice, but how much of a role does rice variety really play in a sake's taste? We're lucky enough to have a Toji on speed dial! We phoned up our friend and local sake brewmaster Brandon Doughan, the Toji at New York's first sake brewery, Brooklyn Kura. We tasted two of Brandon's sakes: their well-loved flagship Blue Door Junmai made with California calrose rice and also an experimental bottling, the "Blue Door on Jupiter", which i...
Episode 150. This week we continue our series on prefecture profiles with a special focus on those prefectures that are "landlocked" with no access to the sea or ocean. Despite no ocean view, Shiga is awash in water with 20% of it's area covered by Lake Biwa, Japan's largest lake! This water feeds a robust rice growing industry and there is a healthy sake industry in Shiga as well. When it comes to food, listen in as Timothy recounts a harrowing run-in with Shiga's most famous, an...
Episode 149. This week we return to another fun and sake-rich prefecture: Gunma! This area is home to onsens, national parks, record breaking tunnels and some pretty darn good sake. After we first touched on this region in episode 8, we thought it deserved another visit and a bit more exploration of their food, culture and traditions. We'll taste a much loved sake from Ryujin Shuzo, makers of the Oze no Yukidoke brand. This sake features the much beloved Omachi sake rice and...
Episode 148. Did you know that there is a booming business in skincare products made from sake? In this episode, we dive face first into the world of sake beauty products, from the use of sake in your bath, to sake kasu used to soften skin and finally to the science behind kojic acid and how it's used in a variety of commercially available sake skincare products. We also slap on a Japanese sake face mask to the test out sake skincare for ourselves. Hopefully we'll finish up the episode ...
Episode 147. How do you like them apples?! When we discovered the Kinoene "ripe apple" Junmai Ginjo sake from Iinuma Honke Brewery, we knew we need to take a bite and find out what this unique sake is all about. This took us on a journey exploring yeast, acidity and some pretty extreme fruity flavors. It may very well be a case of comparing apples to oranges, but this fruity confection of a sake does share some traits with a typically bright and crisp white wine. The secret ...
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