Sake Deep Dive

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

In a perfect follow up to the pressing episode, Andy and Jim try to clear the water on a murky issue: nigori sake. What is it? WHY is it? How do they make it? And how should I drink it? Listen, and all the clouds will be lifted. Kanpai!Vocab for this episodeKassei nigori 活性にごり - “active” nigori sake with living yeast still making alcohol and, importantly, CO2. Can be explosive on opening.Nigori にごり・濁り - Literally “cloudy.” Here, we’re talking about sake with visible rice residue. It can range from only slight cloudy to thick, creamy white.Ori　おり・澱 - Lees, sediment, dregs… The very fine rice solids still left in sake after pressing.Oribiki　おり引き - A practice of allowing sake to rest in the tank after pressing so that the ori settles to the bottom. Clear sake is drained off the upper level, with the ori-rich sake still left at the bottom.Origarami/Orizake　おりがらみ・おり酒 - Sake taken from the lower levels of an oribiki tank. This sake has lots of residual solids, which not only makes the sake “cloudy” but also brings complexity and heft.Sasanigori　ささ濁り・佐々濁り - Very lightly cloudy sake.Usunigori　うすにごり・薄濁り - Lightly cloudy sakeRecommendations:Andy - Seikyo Junmai Nigorizake 誠鏡 純米にごり酒Jim - Nakashimaya Junmai Nigori 中島屋純米にごりDon’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive Also, check out Andy’s website at: https://www.originsake.com/ And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notionsUnder a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0Free Download / Stream: https://bit.ly/lotus-laneMusic promoted by Audio Library https://youtu.be/1YVHRMVwwHg 

Andy and Jim sweat over the details of summer sake. Is it light and refreshing, or hefty and punchy? Is it a brand new idea or something as old as brewing rice into booze? Lean back in your beach chair, slather on some sunscreen, and get ready to break the ice with the sake boys of summer in another Sake Deep Dive!Vocab for this episodeNatsu 夏 - Summer!Sake 酒 - Sake!Recommendations:Andy - Tamagawa IcebreakerJim - Chomonkyo Natsu no Sake/ NatsujunDon’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive Also, check out Andy’s sake tours at: https://www.originsaketours.com/ And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notionsUnder a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0Free Download / Stream: https://bit.ly/lotus-laneMusic promoted by Audio Library https://youtu.be/1YVHRMVwwHg 

Andy and Jim bear down and wring out their brains to get as much info as possible about an overlooked part of the sake making process: shibori. Whether you call it pressing (correctly) or filtration (hmmm…), this is a step that is both more complicated, and more important, that most people probably think. No pressure, but you really need to squeeze this one into your schedule. Kanpai!Vocab for this episodeArabashiri 荒走り - The “rough run” of sake that is the first to come out of the press during shibori.Assakuki 圧搾機 - Literally, “pressing machine.” The official name for what is usually called a “yabuta” after the most popular brand of sake press.Fukurozuri 袋吊り - “Bag pressed” sake, in which moromi is put into cloth bags, which are then tied to a pole over a collecting tank. Also called shizuku shibori 雫搾り, meaning “droplet pressing”. But no pressure apart from gravity is used.Fune 槽  - A traditional shibori style using a large wooden (and these days stainless steel) box filled with bags of moromi then pressed from above. Modern ones use hydraulics, older ones could be hand-cranked or use a tenbin 天秤 cantilever system.Moromi 醪 - The sake mash, a thick concoction of rice, rice koji, and liquid. The solids (kasu/lees) must be separated from the liquid (sake) to be called seishu 清酒. Nakagumi 中ぐみ - The middle section, or the “hearts” of a sake pressing.Seme 責め - The final section, or the “tails,” of a sake pressing. Tenbin shibori 天秤搾り - A very old style of pressing in which a fune is pressed using a counterweighted beam. A huge beam is suspended over the press with a cantilever to push down on the sake when large weights are put on the other end of the beam. Also called haneki shibori はね木搾り.Recommendations:Andy - Hoken Retro Label (寳劔 純米 レトロラベル)Jim - Harada Tokubetsu Junmai Saito no ShizukuDon’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive Also, check out Andy’s website at: https://www.originsake.com/ And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notionsUnder a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0Free Download / Stream: https://bit.ly/lotus-laneMusic promoted by Audio Library https://youtu.be/1YVHRMVwwHg 

Andy and Jim go all in on a single brewery this time, looking at Akita Prefecture’s Aramasa Shuzo. Known as one of the most desirable and hard-to-get labels around, we wonder what exactly makes it that way? The answer may well lie in an obsessive focus on detail, from brewery cleaning to label design. Scrub your kioke, tie up the shimenawa, and fill your cup with a true maboroshi. Kanpai!Vocab for this episodeKioke 木桶 - Wooden tanks for fermentation etc. Aramasa uses all wooden tanks.Shimenawa しめ縄 - A woven straw rope decorated with white paper charms, associated with sacred spaces in the Shinto faith. Used on the tanks at Aramasa.Maboroshi 幻 - Literally a “phantom,” figuratively it’s something that is elusive.Kame 亀 - A turtle. Recommendations:Andy - NirukameJim - CosmosDon’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive Also, check out Andy’s website at: https://www.originsake.com/ And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notionsUnder a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0Free Download / Stream: https://bit.ly/lotus-laneMusic promoted by Audio Library https://youtu.be/1YVHRMVwwHg 

This time, Andy and Jim take things a little easy with a little guide to drinking in Japan. From hidden neighborhood izakaya to trendy Tokyo sake bars, they ease the way into finding and enjoying a tipple on your next trip to Japan. VocabularyIzakaya　居酒屋 - An eating and drinking spot, meaning literally “shop to be with liquor.” The baseline for drinking in Japan.Kaku uchi 角打ち - A type of liquor store that doubles as a place to drink in the evening. Standing only, and some simple snacks are often available.Mokkiri もっきり - a rather ostentatious way of serving nihonshu by putting a glass into a masu then pouring until the glass overflows.Otoshi お通し - a small dish served on sitting down at an izakaya or some bars, without being ordered. It is a paid dish and essentially doubles as a table charge.Otsumami お摘み - The general word for nibbles or snacks, often associated with drinking.Sakana 肴 - The traditional word for food served along drinks. Note that the pronunciation is the same as “fish” but the character is different.Tachinomi　立ち飲み - A standing bar. Different from kaku uchi in that it is ONLY a bar, without the liquor store function.　Recommendations:Andy - Kaifork 解放区 in Okayama CityJim - Hularito in Tajimi, Gifu PrefectureDon’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive Also, check out Andy’s website at: https://www.originsake.com/ And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notionsUnder a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0Free Download / Stream: https://bit.ly/lotus-laneMusic promoted by Audio Library https://youtu.be/1YVHRMVwwHg