Sake Deep Dive

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 

This episode of Sake Deep Dive sees Andy and Jim go on an etymological journey to see how a once-disparaging term came to represent something sought after and, eventually, almost meaningless. Along the way, we look at how changing consumer attitudes have shaped even the smallest breweries and their output. Grab your favorite local brew and settle in for some word nerdery! 　 Recommendations: Andy - Kosen, Izumi Shuzo Jim - Ikusanga, Kinfundo Shuzo 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-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 December, UNESCO recognized “Traditional Sake Making Techniques” as Japan's latest example of Intangible Cultural Heritage. Andy and Jim have questions, and maybe even a few answers, about what exactly that might mean. The key is, of course, koji and its use in alcoholic fermentation in Japan. Come take a listen as our hosts explore the implications for nihonshu and its future. Vocabulary for this episode: Barakoji バラ麹 - Japan's particular style of sprinkling Aspergillus oryzae spores over loose rice to make koji. Mochikoji 餅麹 - One Japanese term for the common Chinese style of cake fermentation starter, called sometime jiuqu or qu. Basically, a cake of rice flour or other starch mixed with water and inoculated with various microbes including Apergillus or Rhizopus molds.  　 Recommendations: Andy -  Daigorei from Bajo Shuzo Don't forget to support us on Patreon at https://www.patreon.com/SakeDeepDive  Also, check out Andy's new 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-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 

Back after a brief hiatus, Andy and Jim wax lyrical over a truly overlooked, and sadly undersold style of sake: honjozo. A class that has fallen victim to misinformation, you might be surprised to find out that some of the most sought after and valued sake around is, in fact, honjozo. So, fill a tokkuri and sit back as we dig deep on this secret star of the dinner table.  Vocabulary Honjozo - 本醸造 One of the tokuteimeishoshu classifications, a sake that must have rice polished at least to 70% and can contain a small amount of added brewer's alcohol. Tokuteimeishoshu - 特定名称酒 Special designation sake. The government-designated rules for labelling sake as ginjo, daiginjo, junmai, or honjozo. 　 Recommendations: Andy -  Juyondai Tokubestu Honjozo Honmaru Jim - Ugo no Tsuki Tokubestu Honjozo (See also New Moon) Don't forget to support us on Patreon at https://www.patreon.com/SakeDeepDive  Also, check out Andy's new 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-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 is Jim's moment to shine! The almost inevitable moment has come as Andy and Jim talk about a sake brewery close to Jim's heart: Sakai Shuzo, home of iconic Yamaguchi label Gokyo. Learn about the brewery's history, philosophy, and the unique ties between it and the local community… And, of course, the delicious sake that comes from them all. Listen along and imagine yourself sipping hiyaoroshi under the maple leaves along the lazy Nishiki River in this hyper-local episode of Sake Deep Dive. Vocabulary Kioke　木桶 - A wooden vessel, in this case a fermentation tank. Usually made of sugi (Cryptomeria japonica) wood. Sotoji 総杜氏 - “Head toji,” a term used for breweries that have more than one facility headed up by a toji. The one toji to lead them all. Nishiki 錦 - Silk brocade, specifically, but often a term used to give a nuance of luxury, excess, or “fanciness.” Sometimes also pronounced “Kin” Obi 帯 - A kimono sash or strip/band of land. Sometimes also “Tai” Kintaikyo 錦帯橋 - The famous five-arched wooden bridge over the Nishiki River. Could be translated “Sash of silk brocade.” 　 Recommendations: Andy - Gokyo Saitonoshizuku Daiginjo Jim - Gokyo Josen Futsushu / Gokyo Kiokezukuri Junmaishu Don't forget to support us on Patreon at https://www.patreon.com/SakeDeepDive  Also, check out Andy's new 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-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 crack open a barrel of history with this look at a small but cool part of sake culture: tarusake/taruzake. Originally just an accident of logistics, sake stored in sugi wood barrels is now something breweries have to go out of their way to make. Why do they do it? HOW do they do it? Come, listen, and find out. Vocabulary Hadakadaru 裸樽 - a “naked” taru without any wrapping, sometimes with the company logo etc. branded on the side.  Hon'nidaru　本荷樽 - a taru wrapped in a woven straw mat that bears decorations and, sometimes, the official brewery logo/sake information, calling back to when sake was shipped to market in these containers. Also called komadaru 菰樽. Kagami Biraki　鏡開き - a somewhat ceremonial practice, often seen at large public events, where VIPs use wooden hammers to break open the lid of a sake taru. Masu 升 - a box shaped vessel, originally used to measure rice, now sometimes used as a sake drinking vessel. Usually bare wood, but some are lacquered or even made of plastic. Sugi 杉 - Cryptomeria japonica, sometimes mistakenly called “Japanese cedar.” A conifer with aromatic wood. Taru 樽 - a barrel, in this case a wooden one, used to store liquid. 　 Recommendations: Andy - Choryo Tarusake Jim - Kamotsuru Taruzake Don't forget to support us on Patreon at https://www.patreon.com/SakeDeepDive  Also, check out Andy's new 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-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 past and present of the first-ever association of sake brewers, the Tanba Toji. From the origins of toji as a title to the value of labor organizations to the industry, listen in to see just how big a role this rather secretive organization has played in the history of sake as a whole. Vocabulary Toji 杜氏 - the head of brewing in the traditional sake brewing system, in charge of a team of brewers and all that happens to the sake. Kashira 頭 - the second in rank in a brewery under the traditional system. Dakidaru だき樽 - a small tank with a handle filled with hot or cold water to adjust moromi temperature. Recommendations: Andy - Kikumasamune Hyakumoku Jim - Kenbishi Kuromatsu Don't forget to support us on Patreon at https://www.patreon.com/SakeDeepDive  Also, check out Andy's new 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-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 take a little trip up the Seto Inland Sea coast to sunny Okayama Prefecture, a hidden gem of sake in western Japan. A sacred land for Omachists everywhere, what makes the sake here so darn great? Come, listen and find out on Sake Deep Dive! Vocabulary from this episode: Bizen 備前 Bingo　備後 Bicchu　備中 Recommendations: Andy - Fuyu no Tsuki Jim - Momo no Sato Junmai Ginjo Don't forget to support us on Patreon at https://www.patreon.com/SakeDeepDive  Also, check out Andy's new 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-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 

Andrew and Jim take their first ever deep dive into a single brewery. Kenbishi is about as classic as it gets, and with Andrew's first-hand experience, the talk gets deep indeed. Come see how this truly historic brand maintains its core flavor through the changing currents of history and fad! Vocabulary from this episode: Dakidaru - A small tank that is filled with hot or cold water to help control temperature in the brewing mash. Kenbishi makes their own out of wood. Futakoji - A style of koji making in which the batch is split into small wooden boxes, called futa, for temperature control.  Don't forget to support us on Patreon at https://www.patreon.com/SakeDeepDive  Also, check out Andy's new 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-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 time, Andy and Jim put on airs and address the noblest of sake styles: kijoshu, a modern brew made to take on the snootiest of events. We discuss everything from the supposed mythical origins of the process to the ethics of trademarking names for shared styles. No Edo period brewing manuals here, just pure seventies funk.  Vocabulary from this episode Engishiki - An ancient record of laws and customs from the noble court dating to around 927 CE. Kijoshu -A style of sake made using finished sake instead of one part of the brewing water in the final brewing stage. Actually a trademarked name. Saijoshikomi - One of several alternate names for sake made in the kijoshu style . Shiori sake - An ancient brewing method in which a batch of sake is “refermented” with a fresh addition of rice and koji. Recommended Sake Andy - Kokuryu Kijoshu  Jim - Nakashimaya Kijoshu 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 

Saijo - Sake Theme Park The second of our series on Japan's major brewing regions takes us to Hiroshima's Saijo. This little town built on sake brewing is a sake lover's dream. Seven breweries in close proximity, with museums, shops, and tasting opportunities galore. Come learn how it got to be this way in the latest Sake Deep Dive! Vocabulary from this episode Shuto: Affectionate name for Saijo meaning sake capital. Sake kabu: A brewing license system enforced by the Tokugawa shogunate. Recommended Sake Andy - Kirei Mannen  Jim - Kamotsuru Daiginjo Tokubetsu Gold 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's topic is big, literally.  In the first of a special three-part series, we explore Nada; the biggest, boldest, and most storied sake region of them all. Does Nada's sake still have relevance within today's craft-orientated industry? Is it all just soulless, machine-made plonk for the masses? Join us to hear our thoughts on this enigmatic behemoth of the sake industry.      Vocabulary from this episode   Nada Go-Go: Indicating the so-called 5 villages of Nada. From east to west, they are Nishi, Mikage, Uozaki, Nishinomiya and Imazu. Kudari-zake: Sake that was ‘'sent down'' from the Kamigata region (modern-day Kyoto and the surrounding vicinity) during the Edo period.   Recommended Sake Andy – Hakushika Kuromatsu Jim – Kenbishi Kuromatsu

This time we see what value sweetness in sake has... The same meter value! Andy and Jim try to pin down what "karakuchi" means, how sake had changed over time, and what we should really look for when buying a bottle. Kanpai! Vocab Amakuchi - typically any "sweet" thing. Karakuchi - traditionally, the foil for sweet things, which has made the word very context dependent. It could mean spicy, bitter, salty, or just heavily flavored. In sake, it means 'not sweet," which is pretty vague. Recommendations: Andy - Tamagawa Time Machine Muroka Nama Genshu Jim - Kanenaka Kimoto Junmai Chokarakuchi

Andy and Jim get a little bit more personal as they take a look at a topic close to both their hearts: sake vessels! From tokkuri to hirahai, they talk bottles and cups, with a couple of bones to the wine-glass crowd, too. Raise whatever is closest to hand for a rousing kampai to shuki! Vocabulary from this episode Tokkuri - a common style of bottle-style sake pourer Katakuchi - a widely varied style of pitcher/bowl style sake pourer. Guinomi - a relatively large sake cup Ochoko - a relatively small sake cup Heihei - a rather unusual style of “flat” sake pourer  Masu - A square wooden or plastic, sometimes lacquered sake vessel. Kiriko - Japanese cut glass, often used for sake cups and pourers. Recommended Sake Andy - Juhachizakari Takaji Junmai Omachi Muroka Hiire Genshu Jim - Gokyo Junmai Kiokezukuri Kimoto 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 

With the spring flood of namazake, Andy and Jim take their usual contrarian position and go for the hiire stuff. Why do brewers heat-treat their sake? How do they do it? And why is Andy so resistant to the idea of sticking his hand in a vat of hot sake? Find out in the latest Sake Deep Dive! Vocabulary from this episode: Binkan Kyurei - A specific term for pasteurization and rapid cooling of sake in the bottle. Literally “bottle heat rapid cool” Hiire - Heating sake to kill bacteria and halt enzymatic action Hiochi - The term for unpasteurized sake that has gone bad from bacterial action. Literally “Fire failure.” Hiochikin - A blanket term for a group of alcohol resistant lactobacilli that can thrive in sake and turn it bad if not killed through heating. Jakan - The “snake tube” used in a traditional heating method for sake. Nizake - A kind of heated sake introduced to Japan from China during the Muromachi period (1336-1573), inspiring early pasteurization techniques. Recommended Sake Andy - Aramasa Cosmos  Jim - Dewazakura Ginjoshu 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 climb the mountains and explore the rice fields to get to the root of the “king” of sake rice, Yamadanishiki. We look at where it came from, why it got so big, and maybe express a wee bit of skepticism about those magical Hyogo rice fields. Vocabulary from this episode: Koji Haze - The distribution of koji over the surface of the rice grains. Kumamoto Kobo - The origin of Association Yeast #9, often called the “Ginjo yeast.” Nengo - The naming of eras in Japan based on the currently reigning emperor. Now, for example, we are in the Reiwa era, preceded by Heisei, and Showa before that.  Nishiki - Silk brocade. A word often used to denote something elegant and luxurious. Shinpakuritsu - The rate of starchy “white heart” appearance in a batch of rice, expressed as a percentage. Shuzokotekimai - The more official term for what we call sakamai, or rice well-suited to sake brewing. Tankanwataribune - One of Yamadanishiki's direct parents. “Tankan” means short stalk. Yamadaho - Another of Yamadanishiki's direct parents.  Toku A chiku - One of a few areas across two cities in northern Hyogo prefecture with reputations for growing high-grade Yamadanishiki rice. They are: Kato City - Yashiro, Tojo; Miki city - Yokawa Recommended Sake: Andy - Kikumasamune Gokujo Tokubetsu Honjozo Chotokusen Jim - Tatsuriki Junmai Dragon Episode 3  Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Used 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 

It was inevitable. This month, Jim and Andy wander the green mountains of Jim's adopted home of Yamaguchi Prefecture. They touch on local history, the reemergence of Yamaguchi sake, and—of course—Dassai. They might also mention Jim's new book, Discovering Yamaguchi Sake. On sale now wherever books are sold!For more info, check the publisher's page at: Discovering Yamaguchi Sake Vocabulary from this episode Fugu - blowfish or pufferfish. A specialty of Yamaguchi. Soridaiji - the official title of Japan's prime minister, the leader of the national government. Yamaguchi is home to more than any other prefecture in Japan. Recommended Sake Andy - Gokyo Josen Futsushu 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 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 the latest Sake Deep Dive, Andy and Jim take on Japan's national mold, Aspergillus oryzae–the lowly koji-kin. This is less a historical exploration and more a real look at the nitty gritty on this itty bitty ruler of the sake world. CORRECTION: During the episode, Jim mistakenly called Shirokoji Aspergillus luchuensis. That is incorrect. It is Aspergillis kawachii. Aspergillus luchuensis is another name for Aspergillus awamori. Vocabulary from this episode Kikoji - Yellow koji, Aspergillus oryzae. The standard sake strain of koji kin. Koji kin - the actual way to refer to the mold spores that are added to rice to make rice koji. Kurokoji - Black koji, Aspergillus awamori/Aspergillus luchuensis. The standard strain of koji kin for making the Okinawan rice spirit of awamori. Shirokoji - White koji. Aspergillus kawachii. The standard strain of koji kin for making Japan's spirit of shochu. Oddly, a mutated form of Aspergillus awamori. Toko - Literally “floor/bed.” The table where major hand-made koji production happens. Hako - Literally “box.” A box where moderately sized batches of hand-made koji are propagated for temperature control. Futa - Literally “lid.” Smaller boxes for precise, granular temperature control in hand-made koji production. Recommended Sake Andy - 無窮天穏 Mukkyu Tenon Jim - Gokyo Five Yellow 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

Kodaishu - Days of Yore Show Notes Andy and Jim explore the very oldest kinds of sake in search of the real roots. From drunken serpents to monkly brews, we look at the earliest records of sake to see how it developed in the olden days. Vocabulary from this episode Sumizake - An ancient kind of filtered sake. No one knows for sure how they filtered it. Dakushu / Doburoku / Nigorizake - all the same kanji, all meaning “cloudy/muddied sake.” Heian Period - 794-1185 Goshu - An ancient sake brewed in the Heian. Kojibuai 28.6%, water absorption 77% (Modern koji 22%, mizubuai 135% ) Goishu - Another ancient Heian sake. 1 dan jikomi brewed from late August into september. 28.6% kojibuai and mizubuai of 51.4% (very very low). SMV -80-100. The low water content prevented spoilage. Kamakura - 1185-1333 Rise of private breweries, people drank too much, banned. Muromachi 1336-1573 Azuchi-Momoyama 1568-1603 Edo Period 1603-1867 Tamonin Nikki (Tamon temple chronicles) from 1478 to 1618 Recommended Sake Andy - Sawa no Tsuru Kimoto Honjozo Jim - Daruma Masamune 10 year koshu

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!）

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!

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.”

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.

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.

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℃

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.

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.

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.

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.

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 on Twitter @Jim_D_Rion or www.JimRion.com and www.YamaguchiSake.com! ☆ Our theme music is from  Lotus Lane by The Loyalist - Preconceived Notions vailable 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.

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).

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.