Sake On Air

We're back with another episode of Sake On Air, and this week we're headed to Spain - where sake is making some exciting moves! In this episode, our hosts Cindy Bissig and Sebastien Lemoine sit down with Mayuko Sasayama, sake educator, author, and the driving force behind Iberkanpai, the first sake and Japanese gastronomy fair on the Iberian Peninsula. We talk about how Mayuko's journey into the world of sake began, her passion for connecting Japanese food and beverage culture with new audiences in Spain, and what inspired her to create Iberkanpai. With the inaugural event just around the corner in Madrid (held on the 12th and 13th of May 2025), she shares with us what to expect and why this moment is so meaningful for the future of sake in Spain and beyond. Whether you're curious about sake's presence in Europe, passionate about cultural exchange, or just love hearing from people doing bold things in the sake world, this one's for you. We'd love to hear what you thought about the episode! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. 

We're back with a brand-new episode of Sake On Air and this week, we're bringing you behind the scenes of a special event - a sake-themed photo exhibition hosted by the Japan Sake and Shochu Information Center. For one week, starting February 12th, the Japan Sake and Shochu Information Center showcased the work of three international photographers: Anat Parnass, Anna Petek, and Cindy Bissig. Their stunning images highlighted the beauty of sake breweries and the craftsmanship behind Japan's iconic drink. We took this opportunity to speak with Anat and Anna, along with some of the visitors who attended the exhibition. Unfortunately, due to heavy snowfall, Cindy was unable to join the conversation, but Miho Ota sat down with the other two photographers to discuss their passion for photographing sake breweries, their sources of inspiration, and what makes the world of sake so fascinating through their lens. Tune in to hear their stories and gain a new perspective on the artistry of sake! We'd love to hear from you! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. 

Our hosts, Sebastien Lemoine and Frank Walter made their way west to the little spot in Hachioji called Sake Dozo Kitchen. (Which is why the audio sounds a bit funky at times, apologies!) Started in February 2024 by fellow sake lovers David Cheek and Miwa Wag, the second floor restaurant is a delightful place to find your own sake language. The conversation winds through Dave's and Miwa's personal sake histories and what prompted them to open up their own kind of sake restaurant in Hachioji. We also talked about sake tasting competitions, judging sake, and how to find your own way to describe the flavor of sake and how it makes you feel. How do you describe the sake you like? Let us know, we'd love to hear from you! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack! In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.com/ We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. 

We're back with a brand-new episode of Sake On Air, and this week, we're doing things a little differently! Not an interview, not a deep dive into a trendy topic—just pure sake myth-busting. In this episode, three of our regular hosts, Arline Lyons, Rebekah Wilson-Lye, and Sebastien Lemoin come together to tackle some of the most persistent misunderstandings surrounding sake. From the belief that sake is a distilled spirit to the common (but incorrect!) practice of drowning tiny sake cups like a shot, we're setting the record straight. Surprisingly enough, many of these myths aren't just widespread overseas but are also common in Japan. So if you've ever wondered what's fact and what's fiction in the world of sake, this episode is for you! Did we miss a myth? Let us know, we'd love to hear from you! Let us know at questions@sakeonair.com or send us a message on our Instagram, Facebook, or Substack! In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.com/ We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. 

Hold your breath, Osaka—there's a new sake bar in town! After much anticipation, Julian Houseman has taken the leap and opened Sake House in Osaka! For those unfamiliar with Julian, he is a long-time friend of the Sake On Air team - a voice behind the scenes, a sake industry journalist, and a brilliant musician among his many other talents. Now, he's bringing his passion for sake to life with his very own venue, creating a space where sake lovers can gather, explore, and enjoy the incredible world of Japan's iconic beverage in a small intimate setting just a stone's throw away from Umeda Station. In this week's episode, John Gauntner and Cindy Bissig sit down with Julian to talk about Sake House. From the logistics of opening a sake bar to the passion that drives it, they dive into what it's like to stock the fridges, line up the glasses, turn on the music, and finally open the doors to the public. Of course, if you're visiting Osaka, we highly recommend stopping by Sake House - not only for its stellar selection of sake but also for Julian's expert guidance in helping you find the perfect pour. Whether you're a seasoned sake enthusiast or just discovering it for the first time, Julien is there to navigate you through the experience. Join us as we celebrate this exciting new addition to Osaka's sake scene! In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.com/ If you have questions or comments share them with us at questions@sakeonair.com or head over to our Instagram, Facebook, or Substack as we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. 

For the final episode of our Sake 101 mini-series we dive into the 2,000 years of history of sake. Cindy Bissig and Chris Hughes explore the evolution of sake, not just as a beverage, but as a key part of Japanese culture. This is the perfect way to wrap up the season with a look at how sake became what it is today. Sake is deeply woven into Japan's history, and sake history is really Japanese history. It is hard to pack centuries of events into a 30 minute episode, so this episode is a distilled version of the history of sake. We'll be making deep dives into the history of sake later this year. This episode is intended to be a great starting point for sake beginners and an insightful listen for those who already know a thing or two. We hope you have enjoyed our Sake 101 series, and that you will stick around for more Sake on Air! If this is your first time tuning in, don't forget to check out our previous episodes covering more sake basics like temperature, tasting tips, and food pairings! In other news, we have a newsletter! Subscribe here: https://sakeonair.substack.com/ If you have questions or comments share them with us at questions@sakeonair.com or head over to our Instagram, Facebook, or Substack as we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. 

As our Sake 101 miniseries continues, we're diving into one of the most debated topics in the world of sake: hot vs. cold sake!  Beyond just personal preference, the temperature at which sake is served can completely transform its flavor, aroma, and overall experience. But with so much conflicting information out there, it's easy to get confused and then there is the old myth that only bad sake is served hot—is there any truth to that? Join our hosts for this episode Cindy Bissig and Chris Hughes as they break it all down, exploring why some sakes are meant to be served warm while others are best enjoyed chilled.  So whether you're a fan of warm sake on a chilly evening or love sipping a crisp, cold glass in the summer, understanding the role of temperature can take your sake appreciation to the next level. If you have a favorite way to enjoy warm or cold sake, we'd love to hear about it and if you have questions or comments share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. 

We are continuing our Sake 101 series with a dive into sake pairing. Cindy Bissig sits down with Chris Hughes to discuss why sake is one of the best beverages to pair with food. They examine just how versatile and exciting sake can be, and spoiler alert - Sake does not just pair wonderfully with Japanese food, it also has the power to transform dishes from all around the world. Chris explains how sake isn't just to be paired with sushi (!) it can enhance flavors across a wide range of global dishes and can really be a game-changer at the dinner table. From umami-rich pairings to surprising combinations with Western and international foods, they uncover what makes sake such a fantastic choice at the dining table. Chris also shares his top tips and tricks for achieving the perfect food and sake pairing and he talks about some of his most memorable pairing experiences. If you have discovered an amazing sake and food pairing we'd love to hear about it! Share your favorites with us on Instagram or Facebook and join the conversation ! As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

There is a lot of great sake out there, but how do you know what is “good” and what is not? There is no easy answer to that, because the answer is almost always, “it is personal”. However, you may have heard the term “Premium Sake”, which suggests that it is the good stuff. Which of course it is, but so is much of the sake that doesn't have that on the label. So what does "Premium Sake" actually mean? And if it doesn't mean the best sake to drink, what is it used for? In this episode, Sebastien Lemoine and Cindy Bissig talk about exactly that! Starting by looking at the term itself and its origin in Japanese, which comes from the term Tokutei-meisho-shu. Tokutei-meisho-shu is a Japanese expression that literally translates to "Specially Designated Sake" and is is a legal classification where ingredients and production methods play the main role, not flavor or quality. Sebastien explains the categories that make up Tokutei-meisho-shu or "Premium Sake." It is the basic knowledge needed to understand the different grades and how they might affect taste. Knowing this system will also greatly help you when you are selecting sake, even if they do not describe a sakes flavor profile, they do get you in the right direction to find a bottle of sake you may enjoy. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. 

This is the second episode our “Sake 101” mini-series! In our first episode we covered the most basic question “What is Sake?” and we hoped that this would help people new to the beverage get a basic understanding of what sake is, what it is not and also give a few hints on how sake tastes and of course how it is made. So, in this episode, we continue our journey into the world of sake, diving deeper into the fascinating process of how it's made. Once again, the wonderful Arline Lyons joins Cindy Bissig to talk about the sake-making process, but also give you an idea of what sake breweries are actually like. They touch on the brewery life cycle, which is very different from what you might expect, especially compared to other beverages like beer or wine. Before taking you step by step through the brewing process and finally, take a look at how sake brewing has evolved over time and how some of these traditional methods are making a comeback today. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

This week we kick off a brand-new mini-series in which we go back to the basics and focus on questions we all had at the start of our sake journey. Questions that may sound simple but may not be as easy to answer as they seem. Welcome to our “Sake 101's”! Our host will take turns answering questions to topics including “What is sake?”, “Understanding premium sake” or “Hot sake vs cold sake”. So if you are new to the world of Japanese sake, these episodes are for you! We also think that if you already have some knowledge of sake you may still find some nugget or two that might surprise you. In this first episode, Cindy Bissig and Arline Lyons start (where else would they?) at the very beginning: "What is sake?" From the term “sake” and what it means, to what sake is, and also what sake is not (!). Of course, they chat about the diversity of the beverage and how it compares to other beverages like wine and beer. Also, you get a chance to learn about some common misconceptions. They talk about what sake tastes like at the end. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

There is a new sake book on the market: SAKE: The Art and Craft of Japan's National Drink written by no other Yoshiko UENO-Müller, founder of Ueno Gourmet, Sake Samurai, and acclaimed Sake Educator (among her many other titles). Join hosts Cindy Bissig and Frank Walter as they chat with Yoshiko-san and delve into what inspired her to write her second book, her passion for sake, and what brought her into the fascinating world of sake in the first place.  Not a “coffee table book” but a “sake table book”, it is not just for sake lovers, but will also appeal to Japan fans, and gourmets alike providing a unique perspective into the world of Japanese sake and the communities surrounding it. Overflowing with beautiful imagery, it's as much a visual treat as it is an informative read. We'll chat about what makes this book so special as we dive into the 3 parts of it. In Part 1 - Origins, we discover the history and cultural roots of sake. In Part 2 - we learn how Japan's unique landscapes and sake artisans shape this craft, and in Part 3 - Yoshiko-san takes us on a journey to explore sake's role in gastronomy. So whether you're a sake connoisseur or a curious beginner, this episode is the perfect guide to deepen your appreciation for Japan's national drink. For anyone curious about Yoshiko UENO-Müller and her company Ueno Gourmet, make sure to check out her Instagram, as well as her online shop here. And if you like to get a copy of the book, check out your nearest bookstore, or even better, head over to Amazon to get your copy shipped directly to your doorstep! As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

A few weeks ago we celebrated the exciting news of “Traditional Sake Brewing with Koji” being listed as a UNESCO Intangible Cultural Heritage (if you missed it you can find out more here) and in this episode, we decided to dive deeper into the world of koji as we had the immense pleasure of interviewing Higuchi Koichi, owner of Higuchi Matsunosuke Shoten Co., Ltd. and one of the experts in koji starter manufacturing in Japan! So join us as our regular hosts Rebekah Wilson-Lye, John Gauntner, and Arline Lyons sit down at our base, the Japan Sake and Shochu Information Center with Higuchi Koichi to dive into the fascinating world of koji—the mold at the heart of Japanese fermentation culture.  Learn more about what koji is, as Higuchi breaks down the different types of koji (yellow, white, black) and their unique roles in sake brewing, miso, shoyu, and other fermented foods. He also shares his journey into the koji industry and a behind-the-scenes look at the production process, the types of koji his company produces, and some of his ongoing projects in the world of fermentation. Although many of them are rather secret, he was able to share some details about a recent collaboration with Kewpie (possibly the best-selling Japanese brand of mayonnaise in Japan) and how he is creating “egg koji” for them on a quest to bring more umami to their products… For anyone curious about Koichi Higuchi and his company Higuchi Matsunosuke Shoten Co., Ltd., you can find more information here and if you would love to learn more about Koji and how it is used in Sake brewing check out our “Episode-23: Koji Basics” to get started. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Earlier this week the sake industry received some amazing news: "traditional sake brewing" was registered as a UNESCO Intangible Cultural Heritage. However, the term is rather vague on its own. So for this episode of Sake on Air, our hosts Arline Lyons and Frank Walter set out to clarify what "traditional sake brewing" means, the potential benefits of the listing, and what it might mean for the future. Arline and Cindy went to a celebration event in Itami and got to talk with sake brewers, shochu distillers, mirin producers, and a wide range of other people and organizations (including an many people from the Japanese press). Arline collected statements from sake brewers both in Japan and overseas, Koji spore makers and other industry professionals to hear what they think the listing means. Everyone is excited by this international recognition and proud that the skills involved in sake-making are now valued as highly as washoku, traditional Japanese food culture, which received the same recognition in 2014.This is just the beginning and many people in the sake and shochu industry plan to use the UNESCO listing to promote koji, nihonshu, shochu, awamori, mirin and the skills needed to produce them both in Japan and overseas. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We'll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Japanese sake is made from water, rice, and koji. There are many specific rice varieties cultivated for brewing sake, all of which are lumped together as sakamai (酒米). Some are more prominent than others and one in particular has gotten itself a bit of a cult following. You may refer to it as the OG or grandfather of sakamai and of course, we are referring to Omachi (雄町)!One of the oldest rice varieties dating back to 1859, Omachi was first grown in the town of Omachi in Okayama Prefecture. It is praised for adding rich and complex flavors to sake but is notoriously difficult to grow. Cultivation dwindled as farmers turned to easier to grow varieties until it was almost lost. However, it was brought back from the brink of extinction by dedicated and passionate brewers and the rest is history. It is impossible to think about Japan's sake landscape without sake made from Omachi rice and “Omachists” (as fans endearingly call themselves) celebrate their favorite sake online with dedicated hashtags, while farmers and brewers from Okayama organize an amazing event - the Omachi Summit every year to help people fall in love with it. So join Cindy Bissig and Arline Lyons as they welcome Giulia Maglio, a sake educator and kurabito to dive into the world of Omachi and share their knowledge and experience. Learn more about the basic facts and history of Omachi rice, reasons why it might be so popular, and how to promote it, as well as get a unique perspective as Giulia shares a bit of what it is like working with Omachi in the Koji room… As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

In our latest Podcast Cindy Bissig and Frank Walter had the pleasure to welcome no other than Singapore's first Sake Samurai - Adrian Goh, the director and chief educator at Inter Rice Asia, IWC judge and organizer of one of Singapore's biggest Sake Matsuris!For anyone unfamiliar with what a Sake Samurai is or how to become one, it is a prestigious title bestowed by the Japan Sake Brewing Young People's Council, an organization of young brewers from all over Japan, every year since its conception in 2005. Only 3-5 people are given this title each year, which is a huge honor to receive. Although as Adrian put it, it is also a responsibility pledging to keep promoting sake and the people and communities surrounding it.Since starting his career in nihonshu in 2013, Adrian has been incredibly busy. In the last 11 years, he has visited more than 130 sake breweries in 35 prefectures, changed the structure of his business in the face of adversity during the pandemic, and has been able to introduce sake (and other beverages) in a fun yet educational way to many Singaporeans and beyond the countries borders. He also became a recent graduate of the JSS Shochu Academy. This is bringing good news as we may see more Shochu coming to Singapore.But with all this focus on business, we also learn about the importance of his family and their unconditional support. As well as how he purposefully is trying to recreate the same spirit in his company, and we might say he is doing a very good job at it. Transcripts of new episodes can now be found at our substack! https://sakeonair.substack.com/ (sometimes there is a few days delay) As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We'll be back very soon with plenty more Sake On Air.Until then, kapai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Sebastien Lemoine, Chris Hughes, and Miho Ota sit down with Sam Boulton, author, mixologist and drinks consultant to talk about his new book, “The Art of Mixing Koji Cocktails.” Sam is based in Birmingham, and is one of handful of experts on Japanese booze in the UK. He was a participant in this year's Advanced Shochu Academy in Kagoshima, and then spent almost a month visiting distilleries and breweries around the country after the program ended. He has also started a podcast “The Izakaya Happy Hour” and has written a book on vermouth. You can find out more about him at his website: www.kokushu.info or his instagram (@boultononbooze). Sam came and made two cocktails from Japanese ingredients for the team and then talked about the sake and shochu scene in the UK and some of the positives and negatives to the slow but steady growth in popularity of shochu as a cocktail ingredient. The conversation also dives into how bartenders can incorporate a Japanese spirit into their standard line up without going overboard or spending too much. Transcripts of new episodes can now be found at our substack! https://sakeonair.substack.com/ (sometimes there is a few days delay) As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We'll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Many people will be familiar with the word GI (Geographical Indication), especially if they are familiar with wine. Famous GIs are known around the world like Champagne or Prosciutto. But what about sake? Does sake need a GI system? What does a GI actually mean? Where do we find these regions in Japan and does GI make any sense in the sake world?Our regular hosts, Chris Hughes and John Gauntner unravel this somewhat controversial topic with Ken Takehisa, the CEO of Sake Edge and Monten. Ken is an expert on the topic and has closely worked with the National Tax Office of Japan, to actively seek out, create, and introduce new GIs around Japan.The conversation focuses on the definition of GI, the advantages and disadvantages of GI, and challenges applying GI to the sake industry. We also tried to get a better understanding about how sake GIs are created. He spoke about not only the necessary paperwork, but also the consensus building (or not building) process that is required to create a new GI for a region or prefecture. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

As sake continues to gain popularity around the world, shochu is next in line. In August 2024, the Japan Sake and Shochu Makers Association (JSS) held its inaugural week-long Advanced Shochu Academy in Kagoshima. The event was designed to educate professionals in the global beverage industry about shochu.The 12 participants came from diverse backgrounds—educators, importers, and consultants from seven different countries. Miho Ota seized the opportunity to interview them, gaining insights into shochu's presence in their respective countries and exploring what draws them to the spirit. She organized three impromptu sessions focused on the European, Asian, and Brazilian markets, highlighting both the similarities and differences within and across these regions.One small note: As we we recorded this on the fly, the recording quality was less than ideal. But the conversations provided valuable insights into shochu's current standing and potential for promotion in global markets, so we hope you will give it a listen. We deeply appreciate the participants' time and expertise, especially after their long days of intensive lectures. Thanks to: Adrian Goh (Singapore)IG: @apgoh / @Interriceasia Facebook: Adrian GohWebsite: www.theartofsake.com Chris Yang (Taiwan)Instagram: @hockeybabytwFacebook: Chris YangCompany website: www.kurisake.com Ding Liu (China)Instagram: @dingliu91Xiaohongshu: Fish swimming in wine (account number 1055966437) Elvira Aldaz (Spain)Instagram: @maldazFacebook: Elvira Aldaz MezcuaLinkedin: @elviraaldaz Fabio Ota (Brazil)Instagram and Facebook: @megasakeOnline shop: www.megasake.com.br Fall Huang (China/Malaysia)Instagram: @fall.huangFacebook: Fall Huang Francesco Braun (UK/Italy)Instagram: @just_imbiberFacebook: Francesco Braun Sam Boulton (UK)Instagram: @boultononboozeWebsite: www.kokushu.info Sean Ou (Singapore)Instagram and Facebook: @thebeveragecliqueLinkedIn: @the-beverage-cliqueYouTube: @thebeveragecliquetv782Spotify Podcast: https://open.spotify.com/show/7vtPuXog1hsfRIzpi6IPI5?si=af256f4a07094b55Academy Website: https://thebeverageclique.com/ Tony Yip (France)Instagram: @food_drinks_cultureFacebook: @TonyMTYip As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association. Sake on Air was created by Potts-K Productions and is produced by Export Japan. Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. For more information about the Honkaku Shochu & Awamori EXPERIENCE: www.jfn.co.jp/lp/experience2024/ (Japanese Only)

Happy Sake Day! Here is a list of events that are happening this month in Japan and around the world. Outside Japan (Sake Day Events) On October 1st in Melbourne, Australia. Tamura Sake Bar is celebrating World Sake Day 2024 from 6 to 9PM. https://www.tamurasakebar.com/ On October 4th from 4 to 10 pm, World Sake Day NYC 2024 will be happening at The W Loft Rooftop (240 Kent Ave, Williamsburg Brooklyn, NY)https://www.upstairsnyc.org/world-sake-day-nyc-2024 On October 5th from noon to 4 pm, the Queen City Sake Festival is happening in Denver Colorado. It will be held at Finn's Manor and 2 sake samurai will be attending.https://www.eventbrite.com/e/queen-city-sake-festival-tickets-1003066237117?aff=oddtdtcreatorAlso on October 5th in Long Beach the 2nd Annual LB Sake Day will be held from 1 to 4pm at Rancho Los Cerritos. https://aftontickets.com/lbsakeday Also on October 5th in Southern California, is the 8th Annual San Diego Sake Festival from 2 to 6 pm at Julep Venue.https://sandiegosakeclub.com/sake-festival Tuesday, October 1, 2024 AomoriA Toast with Local Sake from Around Japan & The Aomori Preliminary Round of the National Sake Tasting Competition5:00 pm - 6:00 pm (Reception: 4:30 pm - 5:00 pm): Preliminary Round of the National Sake Tasting Competition5:30 pm - 8:00 pm: A Taste of Local Sake from Around JapanLocationsA Taste of Local Sake from Around Japan: Machiniwa, 21-1 Mikkamachi, Hachinohe, Aomori PrefecturePreliminary Round of the National Sake Tasting Competition: Tsurutamachi Toyomeikan, 184-1 Hayase, Tsuruta, Kitatsugaru-gun, Aomori PrefectureOfficial Website: https://aomori-sake.or.jp/event KagawaThe 16th Sanuki Sake PR Mission3:00 pm - 4:45 pm: Preliminary Round of the National Sake Tasting Competition5:00 pm - 7:05 pm: A Toast with Sanuki Sake!LocationsKagawa Preliminary Round of the National Sake Tasting Competition: Marugamemachi Letts Hall Culture RoomA Toast with Sanuki Sake!: Dome Square in front of Takamatsu Marugamemachi Shopping Street, 1-1 Marugamemachi, Takamatsu, Kagawa Prefecture1-1 Marugamemachi, Takamatsu, Kagawa Prefecture 4F Takamatsu Marugamemachi Ichibangai East Bldg.Official Website: https://sanuki-sake.com/ EhimeNationwide Sake Toast & Horoyoi Festa 2024Reception: Starting at 6:00 pmToast: Starting at 7:00 pmLocationsYasuragi Hiroba, Shiroyama ParkHorinouchi, Matsuyama, Ehime PrefectureOfficial Website: https://www.ehime-syuzou.com/ KochiA Toast with Tosa Sake! Make Friends In Person and Online!6:30 pm - 8:00 pm (Reception starting at 6:00 pm)LocationsThe Crown Palais New Hankyu Kochi, 4-2-50 Honmachi, Kochi City, Kochi PrefectureOfficial Website: https://www.kbiz.or.jp/kumiai/sake/ NaraNara Sake: A Toast at World Heritage SitesTuesday, October 1, 2024 Toast from 5:00 pmSunday, October 13 12:00 - 5:00 pm*Sake will be served from 2:00 pmLocationOctober 1: Rooftop of Nara Park Bus Terminal, 76 Noboriojicho, Nara City, Nara PrefectureOctober 13: Kinpusen-ji Temple, Yoshinoyama, Yoshinocho, Yoshino-gun, Nara PrefectureOfficial Website: https://yamato-umazake.com/ Friday, October 4 to Sunday, October 6th, 2024 Kochi56th Tosa Hashiken All-Japan ChampionshipFriday, October 4, 1:00 pm - 4:00 pmLocationThe Crown Palais New Hankyu Kochi4-2-50 Honmachi, Kochi City, Kochi PrefectureOfficial Website: https://www.kbiz.or.jp/kumiai/sake/ ChibaChiba Sake Festival 2024Friday, October 4Part 1: 2:30 pm - 4:30 pm　(Reception: 2:15 pm)Part 2: 5:30 pm - 7:30 pm　(Reception: 5:15 pm)LocationTokyo Bay Makuhari Hall, 2-3 Hibino, Mihama-ku, Chiba City, Chiba PrefectureOfficial Website: https://chiba-sake.jp/ ItamiNationwide Sake Toast 2024 in Itami, the birthplace of sakeSaturday, October 5, 1:00 pm - 5:00 pm(Canceled in the case of inclement weather)LocationShirayuki Brewery Village Choujugura Parking Lot, 3-4-15 Chuo, Itami, Hyogo PrefectureOfficial Website: http://itamisake-kma.jp/ TokushimaA Toast with Awa Sake! 2024: The 24th Evening of Tokushima Sake and Snacks ...

Nada is a well-known name in the world of sake. Almost a brand, it is associated with the area whose sake dominated the Edo (Tokyo) market in the later part of the Edo period (1603-1868), and it is still the largest sake production area in Japan.  Despite this track record, “Nada sake” can sometimes be reduced to an association with “Industrial sake” and carry a slightly negative image. We think it is important to set a few facts straight! In this episode Andrew Russell, sake brewer at the iconic brewery Kenbishi, John Gauntner and Sebastien Lemoine discuss Nada and its sake: the area's boundaries (across 3 cities today) and history, the sake style, the huge contribution it made to the development of the sake brewing industry (processes, tools, sakagura design). That history was rough at times and Nada breweries last showed their strength and resilience at the occasion of the 1995 Hanshin earthquake. It led to deep changes in the area. Nada breweries can make any sake, and it should not be a surprise that Hyogo (including 9 Nada breweries) collected the largest number of gold medals at the New Sake Appraisal Competition in 2024. Last but not least, our 3 hosts are sharing a number of tips about places our listeners can visit there to discover or experience more.   For anyone curious about Andrew Russell, make sure to check out his tours and website on OriginSake and or listen to his podcast (Sake Deep Dive, co-produced by Jim Rion) As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association. Sake on Air was created by Potts-K Productions and is produced by Export Japan. Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

This week on our show, we're heading to Kagoshima, the heart of Japan's shochu production! Join us as one of our regular hosts, Chris Pellegrini, sits down with the incredible Maya Aley – a certified Shochu Meister and industry expert with over 6 years of experience. Maya is also the manager of Bar Roku, a must-visit destination for shochu lovers. In this episode, Maya shares how a visit to her bar is not just about enjoying a drink but also about experiencing “a dinner and a show.” She introduces us to the rich world of shochu, its makers, and the Kagoshima region, offering insights into local culture, traditions, and even other beverages beyond shochu. With one of Japan's best shochu selections and educational displays, Bar Roku offers a unique experience that Maya loves explaining to guests. Together, we dive deep into the art of enjoying shochu, from traditional serving styles to the growing trend of shochu-based cocktails. Maya explains the rise of “soda wari” and how distillers are now skillfully highlighting natural aromas and flavors without adding anything artificial. We also discuss Maya's exciting new ventures, including her latest bar and Shochu Bistro Gou, a Kagoshima-inspired restaurant that pairs local ingredients with shochu. With over 150 shochu varieties, it's a showcase of the region's distillers and their flagship brands. And finally, Maya wraps up the episode by sharing her local tips on how to spend the perfect day in Kagoshima. Tune in for a fascinating journey through the world of shochu and Kagoshima culture! For anyone curious about Maya make sure to check out her Instagram and in case you are in Kagoshima you can find Bar Roku here. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association. Sake on Air was created by Potts-K Productions and is produced by Export Japan. Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Summer in Japan is hot! Too hot some might say. To help beat the heat, nihonshu producers sell a variety of sake called natsuzake or “summer sake.” But what is natsuzake really? It has no legal definition and no established taste or serving guidelines. Miho Ohta and John Gauntner have a conversation about the recent trends in natsuzake until  Frank Walter joins the fray to talk about natsuzake flavors and the trend towards sour flavors and low alcohol in sake. While the jury is still out on whether natsuzake will become a consistent kind of sake, the answer is clear that sake is totally a summer drink, even (according to Miho) when warmed. Tell us your thoughts and feelings about natsuzake at @sakeonair on Instagram and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com.  We'll be back with more Sake On Air before you know it. Until then, kampai! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association. Sake on Air was created by Potts-K Productions and is produced by Export Japan. Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

This week we are excited to welcome not just one, but two amazing guests to our table Yu Nakamura and Nattinee Sirirattanapol, aka Pam, who are changing the face of sake in Thailand with an array of amazing projects and collaborations! So join us as one of our regular hosts Chris Hughes sat down with them at our base the Japan Sake and Shochu Information Center in the heart of Tokyo for a chat with them. Find out what brought them together and how they got into sake. Their company TASTE HUNTERS and especially their brand Sake Seeker had caught our attention before, so we were eager to learn more about it as well as their amazing sake concepts and the unique strategies that helped them import sake. We are also exploring how they are connecting sake breweries with outlets to change the image of sake in Thailand. For this interview, we were incredibly lucky to have had the opportunity to join one of their events in Tokyo. Sake Seeker was in town to showcase a fusion of modern Thai food and sake. Needless to say we were excited to experience just how amazing these combinations of food and sake are firsthand.  As Chris pointed out, it is not an entirely new concept and certainly a Thai Green Curry (if not too spicy) can pair wonderfully with some sake, however it was really brilliant to see all the aromatics, so famous for Thai food, coming together and perfectly match with the pairings Yu and Pam suggested. So prepare yourself as in this episode, we not just learn more about the Thai sake market, but also venture a little bit in the the world of gourmet, as our guests share why you may do well to get a bottle of sake to pair with your Thai cuisine. For anyone curious about Sake Seeker and upcoming events, make sure to check out their Sake Seeker Instagram, as these ladies really do not seem to stop, with many great events constantly on their schedule (and spread all around the world). And of course, you can (or should) also check out Yu's Instagram to learn more about her creative endevours and last byt but not least her amazing Grandma's Recipes on Youtube. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

We're Back! This time we are talking to Maksim Polkin of Imadeya, one of the most well known sake distributors in Japan. He is usually at their Ginza Six location, but helps introduce people to the wonders of sake all around Tokyo. Sebastien Lemoine and Chris Hughes talk with Maksim about how he found himself in Japan and in Sake. Their conversation also winds through the forest of sake retail, the needs of different markets and how Imadeya sees itself in the industry. You can follow Makism on his instagram and he helps manage the Imadeya Ginza instagram as well. Kanpai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

This week Chris Hughes continues our discussion of contract brewing sake with a conversation with Nathaniel Hoy. We started this series with Episode-117: A Sake of Your Own: Contract Brewing Sake: in which Sebastien Lemoine, Chris and Justin Potts shared their opinions and expertise on the trend of sake companies brewing custom sakes for clients. We recommend you listen to that episode before listening to Chris's interview with Nathaniel.Nathaniel describes himself as just a sake enthusiast, but he is much more than that. Aside from collecting professional sake certifications, Nate worked at Kintora Shuzo in Nagoya during the Pandemic. He still spends much of his time promoting the brewery. He is also the creator of “En” a custom-brewed sake that he made with Sekiya Brewery Ginjo Koubou. The way he went about deciding what kind of sake to make left even Chris rather surprised.In this episode we learn more about the process of custom ordering sake. We also learn about Nate's special relationship with Sekiya Brewery, and how that enabled him to make a fully unique sake.If you want to know what “En” tastes like and are in Japan, you can reach out to Nate via his Instagram. His sake may also start being sold in some sake shops, as he is making more of it every year!Of course and as always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

In this week's episode of Sake On Air Sebastien Lemoin and Cindy Bissig are talking about the World's largest sake event, which just so happens to be a project that one of our other regular hosts; Rebekah Wilson Lye is deeply involved in. We are of course talking about Craft Sake Week in Tokyo! Japan's most prominent sake event, which was founded by no other than Hidetoshi Nakata in 2016 is not it its 8th installment and is promising to top everything we have seen before. With even more “extra time”, this year CSW will be over the duration of 12 days (kicking off on the 18th of April and finishing on the 29th of April 2024), showcasing 120 breweries from all around Japan bringing some of the best brews available including sake we do not often see at similar events. Accompanied by some of the best food Tokyo has to offer in a stunning space featuring Taichi Kuma's fabulous art installations, as well as the chance to experience an electrifying lineup of DJs and performers that will elevate your evening with unforgettable entertainment. But aside from the obvious, CSW is so much more and in this episode we are digging a little deeper than just mentioning the breweries or how to navigate it. We were lucky to have Rebekah share with us not just her extensive knowledge of the sake world per se, but also the trends she has been witnessing over almost a decade of CSW, how the industry evolved and how that is reflected in this very special festival. We hope that this will help you enjoy this special event and of course if you are having questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

During the recording of Episode 115 “Should sake be promoted like wine?”, Sarah Stewart mentioned a research project between some members of the British Sake Association, and Coravin, the US firm selling a device aimed at preserving the flavors of wine in the bottle after indulging oneself with one glass or two. Intrigued, Sebastien Lemoine reached out to Grace Hunt, Chief Operating Officer at Tokyu Sake, a premium Junmai Daiginjo produced in Asahikawa, Hokkaido, for the UK market, as well Greg Lambrecht, inventor of Coravin and Chairman of the company, based in Boston. You will hear about Coravin's history and how the device works, in general and for sake (in effect the results of the research project launched by Toku Sake), as well as how Coravin is helping Toku Sake to open new doors at bars and restaurants.  If you ‘d like to share what devices you are using to preserve the flavors of your favorite drink after opening a bottle, you can do so on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com. There's more Sake On Air headed your way again in just a couple of weeks.Until then, kampai!Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

This week Justin Potts, Chris Hughes, and Sebastien Lemoine discuss the growing trend of sake companies making special sakes for clients and/or partners. The conversations covers the benefits to both established breweries and entrepreneurs trying out their ideas before having to create their own brewery. Their conversation also goes into the differences between partnership sakes, private brand sake, and OEM sake. Check out Episode 41 on Link 8888 for more insight into the world of sake collaboration projects. If you have some of your own sake (or shochu) education experiences that you'd like to share with us here at Sake On Air, you can do so on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com. There's more Sake On Air headed your way again in just a couple of weeks.Until then, kampai!Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

This week we're digging a classic from out of the cellar – our episode exploring the absolute magic of sake that's been crafted to stand the test of time.While still a relatively niche category within sake, more and more producers are leaning into clearly communicating the amount of time – and in what form – their sake spends maturing prior to release, and the wider beverage-loving community is finally taking notice.From a production standpoint, there are tricks of the trade that allow for all variety of flavor and style creation. The one quality that really can't be replicated, however, is the unique and special character born only through the passage of time.We welcome you to take a step back in time with us this week, joining your hosts Marie Nagata, Sebastien Lemoine, and Justin Potts, revisiting this episode originally released back in the spring of 2021. If you're looking to further explore the world of aged sake, I encourage you to check out the special session we hosted on the topic for the Sake Future Summit back in 2020, as well.Thanks for tuning in this week. We'll be back with more Sake On Air for you very soon. Despite a rich and storied history spanning millennia, in certain terms, sake has yet to unequivocally prove its ability to stand the test of time.If you're in some way associated with the sale or service of sake, likely one of the most common questions you get is, “How long can I keep my sake before it starts to go bad?” or, “How long does sake stay good after it's opened?” As a buyer, these are both logical and very important questions. As an industry, having clear and concise answers to those questions is equally important. In order to keep things simple, as well as to help assure an overwhelmingly positive experience for as many sake drinkers as possible, the general message adopted suggests that sake should be consumed within 6-12 months from purchase, refrigerated both prior to and after opening, and then consumed within several days to a week once it's been opened. This is sound advice that's relevant to a great majority of the sake being produced and sold both domestically and internationally.There is, however, a paradigm that exists entirely outside of the above logic; where a greater element of time isn't only a factor, but a necessity.Welcome to the world of matured and aged sake.Often referred to as koshu – literally “old sake” – often translated as “aged sake”, or jukuseishu, commonly translated as “matured sake”, bottles of sake referencing these qualities were crafted taking time into account. That amount of time can be anywhere from a few years to a few decades depending on the style of sake and the intent of the brewer, and in many cases the results are astounding.Yet despite plenty of beautiful examples of aged or matured sake on the market and countless historical texts singing the praises of what time can do to a bottle of sake, a rather perfect storm of circumstances coalesced to nearly erase aged sake culture, production, and consumer appreciation from the collective understanding of sake for about a century.Thankfully, a relatively small, but thoughtful, proactive and coordinated effort from a growing number of sake makers and sellers has been hard at work seeking to rebuild and redefine what time can mean (and cost) when factored into a bottle of sake. Whether it be the collective rebranding efforts of the Toki Sake Association, the Muni line from Kokuryu used in the first ever sake industry auction in 2018, the dedication to long-term aging in ceramic storage vessels by Tsuki no Katsura, or a handful of specialty bars dedicated to the unique and treasured style, awareness surrounding the magic that time can work on a bottle of the right kind of sake is slowly building.This week, Sebastien Lemoine, Marie Nagata and Justin Potts gather to discuss the historical and modern context of matured and aged sake, the formal definitions (or lack thereof) in place,

It feels like only the very recent past when opportunities for more formal sake education and certifications were few and far between, and when they were available, they were often infrequent and hosted in only a handful of territories, which made learning from knowledgeable industry insiders and professionals relatively prohibitive for most of the world's growing number of sake-curious. Thankfully offerings from formalized organizations and institutions expanded, and a handful of ambitious sake pioneers helped increase both the frequency and quality of these much-needed places and spaces.This week's guest, however, not only positioned himself on the front lines of the sake education movement as a certified instructor of the WSET sake curriculum while raising the bar for service night-in and night-out as the Beverage Director of Ki Modern Japanese + Bar in Toronto, he also established the world's first core curriculum and certification focusing on the regional qualities of Japanese Sake with the Sake Scholar Course. His extensive travel throughout Japan and relentless dedication to furthering the depth of knowledge available to sake professionals led to him being anointed a Sake Samurai in 2018. In 2022 he (literally) wrote the book on sake, together with Nancy Matsumoto, providing the world with the James Beard Foundation Award-winning (and fantastic), Exploring Craft Sake: Rice, Water, Earth.This week we're thrilled to welcome one of the world's leading sake educators, Michael Tremblay, as he joins Justin Potts to discuss the nature of teaching, studying, learning, and growing together with the ever-expanding sake-inspired community around the world.If you'd like to follow along with Michael's tireless endeavors you can catch him @mtrsake or @sakescholarcourse. If you have some of your own sake (or shochu) education experiences that you'd like to share with us here at Sake On Air, you can do so on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com. Thanks so much for raising an ochoko with us this week. There's more Sake On Air headed your way again in just a couple of weeks.Until then, kampai!Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

We're getting back to basics this week in the world of shochu with one of our most popular shows from our back catalog: Shochu 101. Released back in December of 2018, Mr. Shochu himself, Christopher Pellegrini, walks us through the fundamentals that should help anyone new to the category better understand and enjoy Japan's incredible indigenous spirit.As to why we selected this particular episode to dig out of the archives; we've got a feeling that shochu's time is close-at-hand. This past year has felt like a significant shift for shochu, with California following up New York in amending laws related to the labelling and sales of Japanese Shochu, bartenders and mixologists further gravitating toward the exceptional koji-powered spirit, and maybe more than anything, producers in Japan really getting on board with a new shift in mindset surrounding the communication and marketing of their product, resulting in the types of industry connections and communication that shochu (and sake) have long missed out on – until now.So sit back, mix yourself a shochu cocktail (or a glass of oyuwari) and time travel a bit with the Sake On Air crew into the wonderful world of shochu.We've got more sake and shochu-inspired goodness headed your way again in just a couple of weeks. Until then, kampai! It was time to lay the groundwork for our up-and-coming explorations into the worlds of shochu and awamori. Welcome to Shochu 101 – class is in session.After picking the brains of a few bartending alchemists on the subject, we decided to put the Shochu Pro himself, Mr. Christopher Pellegrini, in the hotseat for 60 minutes in order to break down the fundamentals of both shochu and awamori. For those unacquainted the Japan's indigenous distillates, this is a great place to start. Hopefully by the end we'll have your interest piqued enough to inspire a shochu-filled holiday to come!What (can) shochu and awamori be made from? What are the 4 geographical indications for shochu and awamori and why? Is the word “honkaku” important? How did California pave the way for shochu's market penetration in the U.S. while simultaneously setting communication around the beverage back a generation (or more)?A HUGE thanks to our listeners for all of your support in 2018. You are what make this all worthwhile and inspire us to do better each and every time in the studio. It's only been about three months since we really got this show off the ground. We have a lot in store and we can't wait to share more sake excitement in the coming year. As always, @sakeonair is where you can find us on Instagram, Twitter and Facebook, and you can reach out to us at questions@sakeonair.com. Of course, a nice review is always welcome, as well. Sake On Air is broadcast from the Japan Sake & Shochu Information Center located in Tokyo and made possible with the generous support of the Japan Sake and Shochu Makers Association. The show is brought to you by Potts.K Productions with editing by Mr. Frank Walter. Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

This week's episode of Sake On Air we dive further into the topic started with our post “Is wine the best way to promote sake?” last year. Arline Lyons, who wrote the post and has extensively researched the topic, takes a seat behind the mic and joins one of our regular hosts, Sebastien Lemoine to talk more about her findings. However, we thought it may not be a fair discussion without having someone join us to balance out the possible sake-heavy opinions and add some wine background to the round, which is why we invited Sarah Stewart to join us. With her extensive knowledge in both worlds - Sake and Wine, we felt she would be a perfect guest to further discuss why we should/or should not lean onto the wine world when we are trying to promote Japanese sake to new audiences.For anyone who is not yet familiar with Sarah and what she does, originally from Canada, but now based in the UK, aside from being a board-certified veterinary specialist, among the extensive list of her projects and qualifications, she is a WSET Certified Sake Educator at West & South London Wine School. Where she teaches WSET qualifications alongside her own original classes covering a wide variety of sake, wine and food pairing topics. She is also a Wine Scholar Guild Certified Instructor on the French, Spanish and Italian Wine Scholar courses, and teaches Academy of Cheese qualifications with a focus on cheese pairing with sake and wine, as well as judges for the International Wine Challenge - Sake Division and the UK's Great Taste Awards.Expect an engaging discussion, as the three take an honest look at the benefits of using wine terminology promoting sake, but also the problems in doing so, offer solutions, and possibly make you question the way you looked at the topic in the first place…If it did, then we would love to know all about it! Let us know what you think. You can find us on Instagram, Twitter, and Facebook or you can email us questions@sakeonair.com. Of course, if you are also looking to find more sake, shochu and awamori-related information you can do so on all of these channels and don't hesitate to share any other sake or shochu-related thoughts or questions with us. And if you like, rate us on the podcast service of your choice while you're at it. We'll be back very soon with plenty more Sake On Air.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Many of our listeners are likely aware of the 7.6 magnitude earthquake that struck the Noto Peninsula of Ishikawa Prefecture back on New Years Day, 2024. While the most severe damage was unquestionably across the peninsula, the massive quake reverberated across neighboring prefectures as well, resulting in extensive, far-reaching damage that's going to take a great deal of time to truly assess, not to mention recover from.Immediately following the earthquake news outlets around the world reported this tragic turn of natural events, however the true nature of the damage and devastation to the region didn't really come to light until the days and weeks following the quake – long after international media stopped reporting and updating on the aftermath. To be honest, from what we've been able to see, although the instance of the quake made the news, most outlets never got around to addressing the realities of the actual devastation.Since January 1st there have been more than 1,000 aftershocks throughout the first week following the quake alone, with temperatures generally peaking in the 40s and dipping below freezing at night, interspersed with rain and snowfall. Along with the quake came fires and tsunami, as well, bringing with them a whole other level of devastation.Amidst this harsh environment, a vast number of locals and residents are now without homes and proper shelter, and still without running water, electricity, gas, and other daily fundamentals required for basic health, warmth and sanitation. Severe damage to the roads and infrastructure is making support and rescue services slow and limited, as each trip into the region needs to be carefully calculated. Many locals are stranded in temporary shelters or housing, attempting to sift through the rubble in areas without running water or electricity amidst the ongoing aftershocks. As such activity is incredibly dangerous, many have had no choice but to flee to neighboring regions with family or colleagues, making occasional calculated rescue efforts back home if or when possible. Many have given up altogether. For those of us personally and professionally involved in the world of sake, news of such extensive damage to the Noto region has been particularly devastating. Although small in terms of physical area, the impact that the Noto region, it's brewers, breweries, craftsmanship, and wider culture has had on the sake industry is beyond significant; I'd go so far as to call it legendary.Ishikawa Prefecture has played home to several of the most iconic toji and breweries to grace the sake stage in recent history, developing brewing techniques that have proliferated across the country and standardized a lot of brewing practices for the industry. For what the region lacks in physical size, the Noto Toji Guild more than makes up for in member numbers and influence. Toji aside, the number of brewers from the Noto region working throughout Japan are more than you could easily count. Many of the traveling brewers from Noto were away brewing sake in other regions when the quake happened, left without a means to return home to check on their family, or returned home to find everything destroyed. Many no longer have a place to go home to.Of the 11 breweries that are considered to be part of the Noto region, none are in a position to resume production this year, and due to the extensive damage, many likely won't be able to resume production at home for several seasons to come – if at all. Based on the latest official report from the Japan Sake & Shochu Makers Association, of the 33 member breweries in Ishikawa Prefecture, 24 of them reported damages, with 2 reported cases of severe damage. With the quake happening in January – peak brewing season – most, if not all in-tank product was lost, with completed, bottled stock largely destroyed. Not only are breweries unable to resume production, their short-term source of income – their sake – is also gone.

We are always thrilled to be joined by special guests here at Sake On Air, but it is rather rare that we have a chance to interview a 15th-generation kuramoto. This week we're thrilled to share our recent interview with Junichi Masuda, newly appointed CEO of Tokubee Masuda Shoten, makers of Tsukinokatsura, a brand of which we are all collectively huge fans.This week our regular hosts Rebekah Wilson-Lye and Sebastien Lemoine speak with Masuda-san about his sake brewery: Tokubee Masuda Shoten - a historical innovator in the industry - their brand “Tsukinokatsura”, and what changes we can expect to see with his new vision for the company. On a more personal note, we get to hear about what it's been like to have grown up as part of such an iconic brewing family, the unique pressures, and exciting opportunities.Of course, we also dive into Kyoto, or Fushimi to be precise, where the brewery is located, and the brewery's connection to the sake community there. Whether it is involvement in local events, being part of the Fushimi Sake Association, or organizing rice planting and harvesting activites for the local community, the Masuda family's dedication to the region has us excited for where Masuda-san plans to take the brewery in the years ahead.With big events including the 60th anniversary of nigori sake (which the brewery is responsible for creating!) in 2024, as well as the brewery's 350th anniversary in 2025, there are plenty of good reasons for Tokubee Masuda Shoten to celebrate. As always, let us know what you think about this week's episode of Sake On Air and of course, we do hope you go out of your way to experience Tsukinokatsura sake here in Japan or abroad!  You can of course follow the brewery on their Instagram for all updates and some beautiful footage of the brewery. We also hope you don't hesitate to get in touch with us in case you have any sake or shochu-related thoughts or questions via questions@sakeonair.com and rate us on the podcast service of your choice while you're at it. At the same time, if you're looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook.  We'll be back very soon with plenty more Sake On Air.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

This week we're digging up a classic from the archives that we released back in April 2020. The theme of the week is kanzake, which felt appropriate as a majority of our audience is now officially rolling into the winter months.If you're interested in more warm/hot sake insight, we highly encourage you to check out the special session we hosted from Sake Future Summit 2020 featuring the mission of the exceptional kanzake service team traveling France for their annual Kanzake Tour. We also did a little impromptu sake warming/sipping session for the camera back when we originally released this episode, which you can find here.Over the next few months, in addition to our regular bi-weekly programming, we'll be occasionally dropping rereleases of past episodes on topics that we haven't really discussed in a number of years and that we feel deserve a little extra bit of attention. If you missed it the first time, now's your chance to get caught up!Thanks for loving sake and shochu. Have a happy and healthy holiday season and we'll be back with more brand-new Sake On Air for you next week.Until then, Kampai! This week we're tackling arguably one of the most misunderstood segments of the sake world:Kanzake, often simply referred to as, Hot Sake.For a complex web of reasons, the quality and general nature of hot (or warm) sake is still shrouded in generations of preconception and misconception. However along with an aggressive reexamination of “Why?” in relation to lost practices in food and beverage, kanzake is in the midst of a mini-resurgence, particularly in Japan. Over the past decade, not only the number, but the level of quality and creativity entrenched in dining and drinking establishments throughout Japan has grown dramatically. Even outside of traditional Japanese cuisine or izakaya dining, some of Japan (and the world's) most lauded genre-bending restaurants have made elements of kanzake service not only a part of their beverage program, but a cornerstone to it. This week we have Justin Potts, Marie Nagata, Big Chris (Hughes) and Little Chris (Pellegrini) on the mics as we delve into kanzake history, experiences, terminology, service, and heating things up at home.For the already-converted, hopefully you'll find some hot tips (!) to add to your arsenal. For those still on the fence or for anyone that's previously been burned (!) by less-than-positive experiences, hopefully you'll find reason to set out on another expedition of the kanzake landscape.Oh, and there's a small supplement to this week's episode over on our YouTube channel, as well! Help more sake-lovers find the show by reviewing and rating us on Apple Podcasts. Let us know what you thought about this or any of our shows to questions@sakeonair.staba.jp, or say “Hi” to the team at @sakeonair on  Instagram, Twitter, and Facebook.If you happen to undertake any kanzake experiments at home, please do share the results and photos with us! Take care out there everyone.And don't forget to Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

With more travelers these days favoring unique experiences over a few days of leisure for their limited vacation days, Japan's sake breweries have gradually been improving and expanding their offerings to both domestic and international visitors choosing to tick “sake journey” off their bucket list. An industry that's largely sheltered itself from outside visitors for a significant chunk of recent history, many breweries are now for the first time figuring out how they can open themselves up to the possibility of tourism becoming a means of connecting with and growing their fanbase while developing a stable new form of reliable business.In a climate where tastings and tours are gradually becoming standard offerings at sake breweries throughout the country, Marika Tazawa went a step further and gathered the attention of the wider sake industry when she launched Kurabito Stay back in March of 2020. Kurabito Stay was the first sake tourism business to offer regular opportunities to, as the website states: “Become a sake brewer”, to anyone with the time and means to make it to the town of Saku in Nagano for a few days. Offering a range of two and three-day programs where participants stay at the brewery and take part in the various processes of making sake, for anyone wanting to get closer to and develop a more personal and in-depth understand of sake through experience, Kurabito Stay has become a no-brainer.Despite launching at the very beginning of one of the most challenging climates in recent history for tourism and travel, Kurabito Stay has now had over 400 participants take part in their range of sake-making programs from across the globe. Their success has demonstrated to the people and businesses of the region that there's a unique appeal and potential in a synergistic relationship between sake and tourism for the future of rural Japan. With bookings now open for 2024 experiences, a new cycling program for visitors who want to spend a bit more time exploring the region, and a soon-to-be-announced second Kurabito Stay brewery partner prepping for their first programs (details in the show!), it seems that Kurabito Stay is indeed here to, well…stay.This week Justin Potts sits down with Kurabito Stay owner and founder, Marika Tazawa, to discuss all of the above and more. You can stay up-to-date with what's happening with Kurabito Stay experiences and life in the Nagano town of Saku by following along on their Instagram, or get the latest tour information and availability on their website. Thanks for tuning in with us again this week. You can follow along with the team at Sake On Air also on Instagram, Twitter, and Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com. There's more Sake on Air headed your way again in just a couple of weeks.Until then, kampai! Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

Fabio Ota joins regular host Sebastien Lemoine to talk all things sake in Brazil. Fabio, a lawyer turned sake guy, is the CEO and creator of Megasake, São Paulo's premier sake shop and distributor. He was named a Sake Samurai earlier this year as part of the 18h cohort, and holds 13 different sake certifications. Sebastien and Fabio get into the ins and outs of the unique nature of sake in Brazil, especially as it relates to the community of Brazilians with Japanese heritage. Although sake is made domestically in Brazil, premium nihonshu (sake made in Japan) has yet to make much of a splash. Fabio and his company are positioned to change that, especially in their work showing chefs how to add sake to their menus and how to pair sake with food. Fabio is also a masterful sake educator who has led courses on sake for over 1,800 F&B professionals and often hosts sake events in Brazil with other Japan connected organizations like the recent Festival do Sake that he held with JSS and the Japan House São Paulo. Give Megasake a follow over on instagram, especially if you live in São Paulo! https://www.instagram.com/megasake/ As always, let us know what you think about this week's episode and we would love to know about other people introducing sake and shochu in South America! If you're looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don't hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it. We'll be back very soon with plenty more Sake On Air.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

For many years a Sake Tasting Competition has been held for selected sake sommeliers from across the country in Tokyo to challenge their tasting skills and knowledge. This year the Brewing Society of Japan has released a special tasting kit, that can be bought by anyone (depending on the availability of it, of course) to help sake professionals and people who strive to learn more about how to evaluate sake, to test and train their tasting abilities.In this very special episode of Sake on Air, we decided to give it a try and with the help of the Japan Sake and Shochu Makers Association, we both got our hands on the sake-tasting kit and an invitation to the competition. So in this 2-part episode, we will share with you how both went. Along with some useful tips and knowledge on how to improve your tasting abilities and hone in on the skills needed to master them.In the first part of this episode, you will hear from Chris Hughes, Rebekah Wilson-Lye and Cindy Bissig about the tasting kit with some interview snippets of Sebastien Lemoine and Marie Nagata on how they got on. From a more simple just recognizing sweet vs dry, to determining which sake sample had higher Succinic acid along with a smell test. Spoiler alert, there were some surprising comments with the conclusion of Chris Hughes sharing that it was an incredibly humbling but super valuable experience, that he would love to have another go at one day and he is not alone in that.As we reach the 2nd half of this week's episode, we will focus on the “42nd Japanese Tasting Competition” that we joined. In which the best Sake Sommeliers from all around Japan come together to “battle” it out over two rounds, a written knowledge and a taste test. As well as, some helpful tips on how to get better at conquering similar tests and more insights from our hosts on sake competition, appraisals, and easy ways to replicate some of these challenges in the comfort of your own home or local Izakaya. As always, let us know what you think about this week's episode and your experience in sake tasting. We would love to know what other strategies people have in place to effortlessly asses a beverage (sake or not), so do let us know! At the same time, if you're looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don't hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake On Air.Until then, kampai!

In this week's episode of Sake On Air we dive further into the world of Shochu and Cocktails as we are excited to have had the chance to talk to Christian Suzuki-Orellana, aka ‘Suzu', the founder of Kagano Pop-Up, General Manager & Bartender at "Wildhawk" as well as a participant of the immensely popular Netflix show, “Drink Masters”.  Among his many achievements, he has been nominated for best US Cocktail Bar and Bartender of the Year in 2022 and is currently traveling all over the world to serve up some finger-licking delicious Cocktails that are often inspired by his childhood and teenage years living and working in Tokyo in his grandparents' restaurant.  So when our friends and sponsors at the Japan Sake and Shochu Makers Association told us they had invited him and a delegation of inspiring mixologists to Japan for a special Shochu tour and workshop, we could not believe our luck. Looking at his impressive resume of working in some of San Francisco's most iconic cocktail bars, including 15 Romolo, Benjamin Cooper, and Wildhawk, we decided to bring another Cocktail powerhouse as a guest host for this week's Podcast, no other than Joshin Atone, former SG Shochu brand manager and founder of “Flow”, a brand and operations consultancy for bar projects and beyond. Find out more about him in our Episode-47: The SG Shochu with Joshin Atone. To keep the balance and hear more from these two Cocktail masters this episode is facilitated by our very own Cindy Bissig, who besides enjoying a few cocktails here and there also had the chance to meet Suzu in person at the Japan Sake and Shochu Information Center, hear about his trip to Kagoshima and try some of the Cocktail creations not just Suzu, but the group of Bartenders came up with. This episode will give you deep insights into Cocktail design, the relevance of Shochu now, and the possibilities for it in the future as well as some very personal anecdotes as both our guest host and Suzu share with us their passion, their challenges, and their vision for the future. At the same time, if you're looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don't hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

This week, we ask that you indulge us just a bit as we…indulge.During Justin's super-secret (and all-too-brief) return to Japan we had the opportunity to conduct a single recording. That date just happened to coincide with Kusu Day (September 4th) and the magnificent tasting set available at the JSS Information Center. Since Awamori doesn't get nearly enough love, both on this show and in general, your hosts Marie Nagata, Chris Hughes, and Justin Potts decided to go ahead and dive straight into an impromptu tasting flight of ten (!) Kusu ranging in age, style, and maturation time. Long story short, the journey was as divine as the discoveries.What is Kusu, you ask? For that, we recommend you take a moment to listen to our Awamori 101 episode with Christopher Pellegrini, as well as our interview with Maurice Dudley. If you want a (literal) view into a fantastic distillery in Okinawa and a glimpse of how the gorgeous kame earthenware aging pots are crafted, take a moment to check out the interview and tour with Chuko Awamori Distillery we did for the Sake Future Summit.This week, it's the Sake On Air crew sipping Awamori. Nothing more, nothing less. You can find the list of everything we sampled below, so if any of our descriptions (or reactions) pique your interest, we recommend you bookmark the matching beverage for your next Japan visit. Each Awamori comes in its own cup Label: Tatsu Awarded Kusu (ABV: 43%)Maker: Kin Shuzo Label: Tatsu 1988 (ABV: 43%)Maker: Kin Shuzo Label: Seifuku 2019 (ABV: 43%)Maker: Seifuku Shuzo Label: Uminokuni KOHAKU 12 Years (ABV: 43%)Maker: Okinawa Brewers Co-op Label: Sennen no Hibiki Kusu (ABV: 43%)Maker: Nakajin Shuzo Label: UFU Yanbaru (ABV: 44%)Maker: Yanbaru Shuzo Label: Zuisen 3 Years (ABV: 30%)Maker: Zuisen Shuzo Label: Gyokuyu Awarded Edition (ABV: 40%)Maker: Ishikawa Shuzojo Label: Gyokuyu Limited Kusu (ABV: 30%)Maker: Ishikawa Shuzojo Label: Nanko K 10 Years (ABV: 40%)Maker: Kamiya Shuzosho Thanks for tuning in with us again this week. Please do follow along (and follow) us on Instagram, Twitter, and Facebook, and don't hesitate to also reach out to us with other sake and shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake on Air in just a couple of weeks. Until then, kampai! Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

In our last podcast episode of Sake On Air, we had two of our regular hosts Chris Hughes and John Gauntner talk with Katsunari Sawada, the man behind the pocket-sized sake can, KURA One. If you have not had a chance to listen to it yet, we recommend you do so (here) before listening to the 2nd part, as we are looking further into the question of whether this could be indeed the future of packaging for the sake industry and beyond.We will also be diving deeper into how to market sake overseas and KURA One's strength in doing so. This comes as no surprise as Sawada-san has an incredible PR and marketing background and knows that putting in extensive research into what producers, sellers, and consumers want is crucial to building a successful concept and product.But what is KURA One's long-term strategy? With a huge demand for small format single-serving units in Japan, how will the company navigate the challenge of possibly cannibalizing brands that they are promoting (or vice versa) in other markets, and are these small cans really sustainable in the long run?As always, we would love to hear what you think about this special double episode and make sure to check out KURA ONE on Instagram, as Sawada-san often posts promotions and special deals. At the same time, if you're looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don't hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake On Air.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

In this week's episode of Sake On Air, two of our regular hosts Chris Huges and John Gauntner came together to chat with Katsunari Sawada san, the mastermind behind KURA One!For anyone unfamiliar with KURA ONE, the company's mission in their own words “is a sake service that changes the "unreachable" into "deliverable".” Moving away from the bigger sized 720 ml bottle and creating a smaller 180 ml aluminum sake can, an alternative to the traditional “One Cup”. Sawada-san has set out to change the sake industry and is working with representative brands of sake breweries that have won awards both domestically and internationally, hoping to promote sake.With the brand KURA ONE becoming more and more prominent it might come as a surprise that the man behind the idea did not really drink sake in his 20s and 30s. When asked why, he answered that it was because of the image he had about alcohol being used to “just get drunk” and it was not until much later in his life that he connected with the beverage. In fact, he attributes coming back to Japan after extensively traveling all around the world that made him realize his role and responsibility in helping people to discover the charm of his home country, Japan.Knowing this could only be done by truly understanding the local mindset, he visited 47 prefectures across Japan, in which he had many opportunities to exchange opinions with craftsmen and brewers. This uniquely valuable experience is what became the foundation of it all, as he became fascinated by regional products born from geographical and cultural backgrounds, influenced by the way of life, thinking, and attitude of the craftsmen who create them. This is where the Idea of KURA ONE started.Combining his incredible PR & communication knowledge with finding a new way to package and showcase these producers is what we see in KURA ONE today. Finding smart solutions that both help the people in the industry who make the sake, as well as using data to customize the products for customers to easily understand the product with smart technology to help to easily deliver and store them. Plus dare we say, these can's are also incredibly beautiful to look at.Prepare yourself for an engaging conversation as John, with his extensive knowledge of the sake import industry follows up with Sawada-san on some key points of why or why not this might be the future of packaging.As always, let us know what you think about this week's episode and we will be back very soon with part 2! In the meantime make sure to check out KURA ONE on Instagram, as Sawada-san has mentioned he will have some promotions coming up soon and of course, don't hesitate to also reach out to us with any sake or shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it. At the same time, if you're looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don't hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake On Air.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Arline Lyons never expected to be the go-to translator for sake related writings coming out of Japan, but remix Mr. Crichton, “sake finds a way.” Our American host in America, Justin Potts sat down with her to talk sake, translation, and some exciting news regarding the growth of Sake on Air. Based in Zurich, Switzerland, Arline holds the (WSET) Level 3 Award in Sake and is a SSI International Kikizake-shi, and a SEC Certified Sake Professional. In their free flowing conversation, they also get into the sake industry in Europe and some of the differences in wine and sake education.Arline is the mastermind behind the sake focused newsletter (https://taste-translation.com/), sake workshops in Europe (https://discover-sake.com/), and a delightful series of t-shirts that can be found here: https://saketees.com/product-category/t-shirts/. She is also one of the go-to translators for the National Research Institute of Brewing in Japan and for our dear friends at JSS. In her life away from sake, she is also a highly accomplished translator in the pharmaceutical and medical field.Annnnnd now she is joining the team here at Sake on Air! Arline will be writing a monthly post about sake for the Sake on Air website. You can find the first one here: https://sakeonair.com/2023/09/13/is-wine-the-best-way-to-promote-sake/ Share your thoughts with us on Don't hesitate to also reach out to us with sake or shochu-related thoughts or questions on Instagram, Twitter, and Facebook or at questions@sakeonair.com! Don't forget to rate us on the podcast service of your choice or just write it on a sake label, we don't care. We'll be back very soon with plenty more Sake on Air before you know it. Until then, kampai! Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

How do we effectively promote Japan's indigenous beverages? That is the million-dollar question and something the Japan Sake and Shochu Makers Association are working on relentlessly every day. On the Shochu front, one way they are doing this is by collaborating with bartenders and mixologists from all around the world who have fallen in love with Shochu and Awamori and showcasing the fruits of these collaborations at special events.Recently, we were lucky to join one of these events, where we got front-row insights into the state of the industry as well as being treated to some delicious Shochu Cocktails by not other than Soran Nomura, renowned in the bartending community both in Japan and abroad, owner of Nomura Shoten, the Quarter Room in Tokyo, creator of beverage consultant firm “ABV+” among a long list of things.So in this week's podcast, our regular hosts and Shochu enthusiasts Christopher Pellegrini and Marie Nagata sat down together with Soran to chat about his incredible story. Starting out his journey somewhat 20 years ago in London, with the dream to study art, he very quickly realized he needed a way to make money, so he joined the team at a bar in east London, first as a bar back, but quickly worked his way up in no less than 2 months to become a bartender!His love for art inspired him to reinterpret garnishes and cocktail presentations which lightened his passion for cocktail making and inspired him to become a mixologist. Fast forward and 10 years later, Soran became the head bartender at well-known Fuglen in Tokyo. He then moved on to work on a variety of things including opening his own consultancy called “ABV+”, and working as the bar producer and manager at the famous K5 Hotel in Tokyo, before opening Nomura Shoten in 2022, followed by the the Quarter Room earlier this year. A unique bar concept that intends to fuse art and cocktails. Listening to Soran, and how he approaches new cocktail creations even left our hosts in awe for a few seconds. Comparing the layer of a drink with mixing colors for a painting, Soran brings it all back to his beginnings and passion for art.As always, let us know what you think about this week's episode and if you are in Tokyo, make sure you visit Nomura Shoten or the Quarter room! You can of course follow Soran on his Instagram and don't hesitate to also reach out to us with other sake or shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.At the same time, if you're looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don't hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Martin Sturma's path to kurabito life at Shimizu Seizaburo Shoten has been a winding one. He first started working with sake at the JETRO Prague office, but he had already fallen in love with drink thanks to a fateful encounter on a study abroad trip to the U.S., of all places.By 2020 he was ready to make the move to Japan and start working at a brewery, but the pandemic got in the way, and he found himself in Paris working for one of the more interesting sake makers outside of Japan, WAKAZE. There he was able to build experience across all parts of the brewing process, preparing him for when Japan finally reopened its borders, at which point he promptly set off to start at Shimizu Seizaburo Shoten, the makers of Zaku.Today he joins us to talk about his experiences becoming a kurabito, the differences between working at a sake brewery outside of Japan and a more traditional brewery in Japan, and why keeping the yeast happy is the best way to make delicious sake. Anybody planning on coming to Japan to brew sake? Share your ambitions with us on Instagram, Twitter, and Facebook. You can also follow Martin's adventures on his instagram. Don't hesitate to also reach out to us with other sake or shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake on Air before you know it.Until then, kampai! Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

Somehow, they've done it.Despite the long list of complex and seemingly impenetrable barriers, the folks at Tippsy have managed to make a large, diverse, and inspiring range of sake available to anyone just about anywhere in the U.S. Since founding Tippsy in 2018, Genki Ito has managed to expand Tippsy's offerings to over 400 unique products and make them available to nearly every state across the country.What exactly is, “Tippsy”, you ask? In addition to being a reliable place to shop for sake online in the United States, Tippsy also offers a curated subscription service, opportunities to communicate and learn with a global community of sake fans and sake-curious, and a wealth of high-quality educational and informative materials about sake.The mission that Genki set out on was propelled forward when joined by current portfolio manager, Sachiko Miyagi. An experienced and highly decorated and certified sake educator, Sachiko has made herself the bridge between untapped sake knowledge and undiscovered sake lovers of the future.This week we're lucky to be joined by both Genki and Sachiko to share with us the challenges and aspirations that have formed the past and will inform the future of Tippsy, and how they plan to get sake into the hands of the millions of people out there unknowingly waiting to begin their own sake journey. Any Tippsy subscribers out there? Share your experiences with us on Instagram, Twitter, and Facebook, and of course, don't forget to share with the folks over at Tippsy, as well! Don't hesitate to also reach out to us with other sake or shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake On Air before you know it.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Aruten, arukoru tenka, or the ingredient largely responsible for the need to create a category of junmai sake in the first place, is sake that has been made with an addition of brewer's alcohol. Four years and 4 months ago John, little Chris, big Chris, and Justin discussed the differences between junmai and aruten sake in episode 11 of Sake on Air. How time flies. But today Justin is diving back into aruten with sake specialist, and fellow podcaster, Jim Rion. Jim is the author of Discovering Yamaguchi Sake: A Taster's Guide to Breweries, Culture, and Terrain, published earlier this year from Stone Bridge Press.Jim's word for this week is aruten. Reasons for adding brewer's alcohol are many and you'd miss out on a lot of exceptional sake to assume, “junmai, good; aruten, bad.” Aruten sake types include daiginjo and ginjo (sans “junmai” of course), as well as honjozo and futsu-shu. Some brewers choose to specialize in aruten to give themselves more control over the final flavor of their sake, others are maintaining a long tradition that has its roots in preservation techniques for sake.Are you more of an Aruten or Junmai person, or does it really even matter? Share more with us here at @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com. We'll be back with more Sake On Air – On Your Own Terms, before you know it.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

“Moyashi” is a bit tricky: it's simply translated as “bean sprout” in Japanese, but in the world of sake it refers to the sprouting koji starter knows as tane-koji, in Japanese. In this week's episode we get insight as to how this important terminology also ties into an even more specialized term “soyashi” and how the fermentation process is connected to the sprouting of various bacteria and molds.Moyashi was the Sake Concierge, Takashi “Umio” Eguchi's second word choice in our On Your Own Terms series. He always offers an insightful perspective as part of his explanations about sake and the related enjoyment and culture. Our conversation today is a walk through the historical methods of sake brewing, and how past techniques have been passed down to the terms and practices that still thrive today.Was moyashi new to you? Share more with us here at @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com. We'll be back with more Sake On Air – On Your Own Terms, before you know it.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

The amount of “genshu” sake circulating the market these days is ever-increasing. So first and foremost, what in the world is genshu?This week your regular host Sebastien Lemoine brings the genshu topic to the table on his own terms together with Justin Potts. Beyond defining the term (hint: it's actually pretty simple!) they also get into how the term can be both misinterpreted and reinterpreted at the discretion of the maker's processes, making sake titled with the word genshu not only more prevalent, but also raises the question: does it even matter?Are you a genshu fan? If so, tell us why at @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com. We'll be back with more Sake On Air – On Your Own Terms, very soon.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

This week we're lucky to be joined once again by Niigata Sake Lovers founder, sake educator, guide, and evangelist extraordinaire, Tomomi Duquette.Tomomi's sake vocabulary that she's brought to the bar this week on her own terms is particularly interesting in that it flies directly in the face of what her sake homefield is best known for. In Niigata – generally considered the karakuchi motherland – genuinely amakuchi sake is relatively few and far between (although that's gradually changing, as well).In general, karakuchi is more prevalent vocabulary – both in sake conversation and on the label – than amakuchi. That being said, for every karakuchi sake, there's certainly a delicious bottle of amakuchi out there as well, isn't there? So, why doesn't it seem to get as much attention? Is karakuchi as universally loved as it seems, or is amakuchi equally synonymous with beloved sake?In order to discuss amakuchi, we kind of have to address karakuchi, as well, so this week you sort of get a two-for-one here at On Your Own Terms. Lucky you!Do you lean more karakuchi or amakuchi? What's your personal barometer for each? Let us know @sakeonair on Instagram, Twitter, and Facebook, or send us a message with your thoughts and experiences to questions@sakeonair.com, and we'll discuss. We'll be back with more Sake On Air – On Your Own Terms, very soon.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is recorded and broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.