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Sake Deep Dive
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A sake podcast for the beyond beginner!
Sake brewer Andrew Russell and sake writer/translator Jim Rion dive deep into the history and culture around Japan's national drink to bring context and insight, for when an introduction just won't cut it.
Join us every month for a tokkuri full of unfiltered sake knowledge!
Our theme song is from:
Lotus Lane by The Loyalist - Preconceived Notions https://soundcloud.com/preconceived-n...
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Sake brewer Andrew Russell and sake writer/translator Jim Rion dive deep into the history and culture around Japan's national drink to bring context and insight, for when an introduction just won't cut it.
Join us every month for a tokkuri full of unfiltered sake knowledge!
Our theme song is from:
Lotus Lane by The Loyalist - Preconceived Notions https://soundcloud.com/preconceived-n...
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
29 Episodes
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In this New Year's episode of Sake Deep Dive, Andy and Jim get back to the start—yeast starter, that is. We round out the group by taking on yamahai this time, building on what we’ve already covered in the kimoto and sokujo episodes with how it came to be, and what it is becoming now.
Vocabulary from this episode
Kai-ire - while generally a term for mixing or stirring the mash, here we mean a step in orthodox yamahai where a single brewery worker mixes and crushes the moto mixture after kumikake
Kumikake - circulating the enzyme-rich moto liquid using a perforated metal cylinder in the middle of the mash, and ladling the liquid it lets in back over the rice outside
Recommended Sake
Andy - Kikuhime Yamahai Junmai
Jim - Yuki no Bosha Hiden Yamahai Junmai Ginjo
Our theme music is from
Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Show Notes:
In a departure from the typical fact-based fare, this time Andy and Jim trawl the murky depths of terroir. What is it, really? No, really? And, is it really going to “save sake?” Predictably, we don’t think so… Enjoy the second part of our first ever two-parter!
Recommended Sake in this Episode:
Andrew:
Tsuki no I Nanotsuki Kimoto Junmai 80%
Jim
Kai no Kaiun Tokubetsu Junmai Nama Genshu (Limited edition-sorry. The shiboritate and regular junmai are great, too!)
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Show Notes:
In a departure from the typical fact-based fare, this time Andy and Jim trawl the murky depths of terroir. What is it, really? No, really? And, is it really going to “save sake?” Predictably, we don’t think so… This time, recording ran pretty long so we're splitting this into our first ever two-parter.
Tune in next month for the exciting conclusion--and our recommendations!
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Show Notes:
Andy and Jim look into perhaps the most famous brewing water in Japan: Miyamizu. Why is it so famous? Why ISN’T it part of Nada’s rise to fame? All will be revealed! NOTE: Issues beyond our control resulted in some need for re-recording and editing, so sound quality is kind of spotty in this episode. We apologize!
Recommended Sake in this Episode:
Andrew:
Sakura Masamune Kyokai 1
Jim
Hakushika Suzuro Shiboritate Futsushu
Useful vocabulary for this episode:
灘五郷 Nadagogo - the five villages of Nada. Currently, they are Imazu, Nishinomiya, Uozaki, Mikage, and Nishi.
灘目 Nadame - The original “nada brewing region.” The me is likely a corruption of 辺 be, meaning “area around.”
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Show Notes:
Andy and Jim take on Sokujomoto, the incredibly common fast yeast starter. On the way, they explore its linked history with yamahai, talk about how it got so common, and clarify its modern variations.
Recommended Sake in this Episode:
Andrew:
Bijofu Ginjo Rei
Jim:
Takarabune Junmai Saito no Shizuku
Useful vocabulary for this episode:
Sokujo Moto - Fast yeast starter. Developed by Kamajiro Eda, first established in detail in an NRIB journal article in 1910, but also hinted at in 1909.
Koon Toka - High temperature saccharification fast yeast starter. Also known as amazake moto. Particularly common in Hiroshima brewing.
Chuon Toka - Medium temperature saccharification fast yeast starter.
Teion Toka - Low temperature saccharification fast yeast starter. Also known as futsusokujo. The original sokujo moto.
Kobo Jikomi - “Yeast mashing.” No-starter brewing.
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Show Notes:
This month, Jim and Andy grind away at the true first stage of sake brewing: rice polishing. Or is it milling? Seimai. Whatever. They work their usual magic looking at the whos, whats, whens, and whys of how genmai becomes hakumai. Come and listen!
Recommended Sake in this Episode:
Andrew:
Kirei Mannen Junmai Ginjo Genshu
Jim:
Harada Junmai 80
Useful vocabulary for this episode:
Seimaibuai - The amount of rice left after milling/polishing, expressed as a percent.
Satake - The biggest manufacturer of rice milling equipment in Japan, and thus the world.
Shinseimai - A more accurate measure of seimaibuai, done by measuring the weight difference between wholegrain rice and polished rice in thousand-grain batches.
Karausu - the original rice hulling technology, consisting of a foot-driven mortar and pestle.
Genmai - whole rice, husk and all.
Hakumai - white rice, after polishing for eating or brewing.
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Jim and Andy take on one of the most persistent sake myths around: that hot sake means bad sake. Here, they go back to see just how long people have been warming up their tipples, explore why the practice seems to have fallen out of favor, and of course offer up their own preferences.
Recommended Sake in this Episode:
Andrew:
Ozasaya Taketsuru Junmai Genshu Omachi
Jim:
Choyo Fukumusume Chokugumi Kimoto Junmai
Useful vocabulary for this episode:
The Kan Names:
日向燗 Hinatakan (Sunlit warm) about 30℃
人肌燗 Hitohadakan (skin warmth) 35℃
ぬる燗 Nurukan (Lukewarm) 40℃
上燗 Jokan (Upper hot) 45℃
熱燗 Atsukan (Hot hot) 50℃
飛びきり燗 Tobikirikan (Really hot) 55℃
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Show Notes:
Your two resident Omachists take on the only rice variety with its own fan club, Omachi. The gentle giant has a rabid fanbase, but why? What makes it different? Where’s it from? Andy brings his hands-on experience and Jim brings his unending thirst to this month’s Sake Deep Dive.
Recommended Sake in this Episode:
Andrew:
Tamagawa Tetsukazu (Untouched) Junmai Ginjo Omachi
Jim:
Taka Sakana Atsurae Omachi 55
Useful vocabulary for this episode:
岸本甚 造 Kishimoto Jinzou - A farmer from Omachi village in Bizen no Kuni (Now Omachi district of Okayama City) who discovered two tall stalks of rice on his way home from a visit to Hokinokuni (Tottori) Daisen 伯耆大山.
赤磐雄町 Akaiwa Omachi - A pure strain of Omachi commonly considered “the best,” for reasons unclear.
改良雄町 Kairyo Omachi - “Improved” Omachi crossbred in Shimane and now common in Hiroshima.
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
This month, Andy and Jim look into the mystical (or not) Bodaimoto method of making sake. What is it? Where did it come from? Where did it come BACK from? All will be revealed as we clear away the mists of myth to become one with the truth of this ancient sake brewing method.
Recommended Sake in this Episode:
Andrew:
Gozenshu Bodaimoto Junmai Nigori from Tsuji Honten
Jim:
Takacho from Yucho Shuzo
Useful vocabulary for this episode:
Bodaimoto - A style of brewing using natural production of a lactic acid solution prior to the actual fermentation process.
Bodaiken - Nara-ken bodaimoto ni yoru seishu seizou kenkyukai, or the Nara Prefecture Study Group for Producing Sake using Bodaimoto. A group of local experts, temple representatives, and sake brewers in Nara Prefecture who have claimed the Bodaimoto name for their process.
Ikakimoto - Another traditional name for the process used in Bodaimoto, referring to a basket used to hold cooked rice in water to start lactic fermentation.
Mizumoto - A term used to refer to the same process as Bodaimoto, but for those who do not belong to the Bodaiken group. Originally, a process similar to proto-Yamahai.
Soboshu - Sake made by Buddhist monks during the early period of sake’s flourishing.
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
In this episode of Sake Deep Dive, Jim and Andy tackle koshu-the history and culture of aging sake. Once more, our intrepid geeks go back to the early days of sake to see just what age does to our favorite beverage. We discuss the ancient history of aging sake, the Lost Century that saw the practice fade, and a little about its recent resurgence.
Recommended sake in this episode
Andrew: Akishika Okushika Yamadanishiki Jim: Mizuho Kuromatsu Kenbishi
Useful Vocabulary:
古酒 Koshu - sake that has been aged longer than usual. Literally "old sake."
長期熟成酒研究会 Choki Jukuseishu Kenkyukai - The long-term matured sake study council. A group that promotes matured sake as a beverage and object of study.
老香 Hineka - "Old smell." An unpleasant aroma in some older sake caused primarily by excess dimethyl trisulfide (DMTS).
生老香 Namahineka - "Raw old smell." An unpleasant aroma in some older namazake caused by the enzymatic oxidization of isoamyl alcohol.
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Kimoto: Raising Wee Beasties
The is a really deep dive, even for us. Kimoto: Raising Wee Beasties sees Andrew Russell and Jim Rion discuss the venerable kimoto method of making the seed mash for sake brewing, and hopefully clear up some common misconceptions about it and its close relative of yamahai.
Recommended Sake in this Episode:
Andrew:
Tamagawa Kimoto Junmai Stork Label
Jim:
Nakashimaya Kimoto Junmai Chokarakuchi
Useful vocabulary for this episode:
Yamaoroshi / Motosuri: The iconic “pole mashing” that everyone imagines for kimoto starter. Two kurabito stand on opposite sides of a wooden hangiri tank and mash rice, rice koji, and a bit of water into a paste. The goal is to help physically kickstart the koji's primary job of saccharifying rice.
Sodatemoto: Another name for the kimoto-kei family of starters, it means “nurtured starter,” or “raised starter.”
Namamoto: In kimoto-kei, after the starter has gone through lactic bacterial fermentation but before it starts yeast fermentation, it was once called 生 nama. The character can also be read “ki.”
Utase: A stage of kimoto-kei starters in which the saccharified mash is left at low temperature to encourage bacterial fermentation. A key part of the process.
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Happy Holidays! ☆ Andrew Russell and Jim Rion bring a special episode of Sake Deep Dive for your Christmas listening pleasure-after the presents are open and carols are sung, warm up a tokkuri and settle in for some sake chat.
☆ This time, we’re keeping it casual and looking back at the year that was.
☆ Join us as we reflect on the podcast, great sake discoveries, the allure of pottery, and our sake breweries of the year. ☆ It’s a casual swim this time, but we hope you’ll still find something interesting to keep the sake flowing.
☆ Merry Christmas, Happy New Year, and kanpai.
☆☆ Find Andrew Russell online at www.OriginSake.com and Jim Rion or www.JimRion.com and www.YamaguchiSake.com!
☆Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Aruten: A Constant Companion
In this episode of Sake Deep Dive, Co-Hosts Andrew Russel and Jim Rion go back the very beginnings of when, and why, distilled alcohol was first added to seishu, trace the rise and fall of aruten, and see just what goes into this delicious class of sake.
Recommended Sake in this Episode:
Andrew:
Noguchi Naohiko Sake Institute Honjozo
Jim:
Nakashimaya Tokubetsu Honjozo
Useful vocabulary for this episode:
Aruten: short for arukooru tenka, meaning “added alcohol.” The catch-all common term for sake that has distilled alcohol added.
Honjozo: the specific term for tokuteimeishoshu (special designation sake) made with added distilled alcohol.
Shochu: Japan’s original distilled alcohol tradition. Goes back some 500 years, and originally just meant “distilled alcohol.” Now, classed into two varieties: honkaku, or authentic, shochu is a single distilled craft beverage, while korui shochu is cheap, highly-distilled neutral alcohol diluted down to 25% as a base for mixed drinks.
Hashirashochu / Hashirajochu: A name used for the traditional distilled alcohol that was added to the sake mash from the early Edo period.
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
In this episode of Sake Deep Dive, Jim and Andy take a look at Ginjo--the word, the sake, and the significance. We hope people learn that there’s more to it than just milling ratios, and see just how important Hiroshima is to the modern conception of this “scrutinized” brewing method. Remember, ginjo is good, but it’s not everything!
Recommended sake in this episode
Andrew:
Fukucho Hattanso Ginjo, Imada Shuzo Honten, Hiroshima
Ippakusuisei, Fukurokuju Shuzo, Akita
Jim:
Kankiko Chiisana Yorokobi, Sawada Shuzo, Nara
Useful vocabulary from this episode
吟味する ginmi suru - to thoroughly scrutinize, investigate, or savor.
YK35 - A winning recipe for the annual Japan sake awards back in the day. Yamadanishiki milled to 35%, and Kyugo Kobo (Association yeast number 9).
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Futsushu, the sadly undervalued, yet overwhelmingly popular base of the sake pyramid.
In Sake Deep Dive's inaugural episode, hosts Jim Rion and Andrew Russell discuss the meaning of the term, its history, and the reason why so many people turn up their noses at this enormously diverse class of sake.
They also give some insight into how it's made, and how to know which ones are worth trying.
Recommended Brands in this Episode:
Gokyo 五橋 http://www.gokyo-sake.co.jp
Kinpai 金盃 http://www.kinpai.co.jp
Useful Japanese vocabulary for this episode:
級別制度 kyuubetsu seido: The old ranked system for classifying sake into Tokkyuu, 1-kyuu, and 2-kyuu. Lasted from 1942 to 1992. Now, many futsushu labels call back to this system with 特撰 Tokusen, 上撰 Jousen, and 佳撰 Kasen.
Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions
Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Finally, the European masters have introduced the world of sake to the power of blending, something that no one in sake’s centuries of history ever thought of before. Or, not. Jim and Andy stir things up with a talk about the real, and very long, history of blending sake in all its many shapes and forms.
Vocabulary from this episode
Arabashiri - The initial “rough run” of sake from a pressing.
Nakatori - The middle, and often considered best, run of a pressing of sake.
Seme - The final cut, sometimes considered the “dregs” or tailings of a pressing of sake.
Chogo - The Japanese word for blending, as in sake.
Recommended Sake
Andy - Kuromatsu Kenbishi
Jim - Miyoshi Hana
Our theme music is from
Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Andy and Jim explore the history of Nara as an early center for sake development and innovation. From rice polishing to branding, there's a solid argument that this is where sake as a consumer good was born.
Vocabulary from this episode:
Katahaku - Sake that used polished rice for only the mashing rice.
Morohaku - Sake brewed with polished rice in both Koji and kakemai
Recommended Sake
Andy - Yucho Shuzo Takacho Junmai Bodaimoto
Jim - Kubo Honke Nemuryu Kimoto Junmai Jukusei
Our theme music is from
Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Your humble hosts look over developments in the types of tanks used through history. It's a great chance to reflect on the surprising links between material advancements, brewing technology, and market demands.
Vocabulary from this episode
Horo - Enamel coating used on metal tanks
Kame - A general term for large ceramic jars/tanks used for storing or fermenting
Kioke - Wooden tanks
Taru - A wooden cask or keg used for storing and transporting sake
Recommended Sake
Andy - Kikumasamune Taruzake
Jim - Aramasa Cosmos
Our theme music is from
Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
Time at last for Andy and Jim to tackle the beast that is the junmai ideology. This time the gents look at just how junmai became such a hot topic, what it really means for the brewing industry, and the figures behind its postwar “revival,” if that’s what it really is.
Vocabulary from this episode
Aruten - Brewer’s alcohol added. Short for arukoru tenka
Komedake no osake - sake made from only rice/rice koji/yeast.
Mutenka - Nothing added
Recommended Sake
Andy - Gokyo Kiokezukuri Junmai
Jim - Ryujinmaru Junmai Nama Genshu
Our theme music is from
Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg
We are finishing our series on Japan's major brewing regions in Fushimi, Kyoto. Built around the palace of one of Japan's most powerful warlords, we discuss how this once-sleepy town literally cleaned its way to becoming one of Japan's most famous brewing regions.
Vocabulary from this Episode
gokusui: fragrant water
kinmeisui: Golden Water
ginmeisui: Silver Water
Recommended Sake:
Andy - Souku Usu-Nigori
Jim - Sho Chiku Bai
Our theme music is from
Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions
Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/lotus-lane
Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg