Podcast appearances and mentions of brooklyn kura

Episode 173. World Sake Day comes once a year on Oct 1st.  For sake fans across the globe, this is our big holiday... think Christmas-4th of July-Halloween all rolled into one! What better way for us to mark the day then with a live recording of Sake Revolution in front of a studio audience and featuring an interview and tasting with our two New York City Tojis: Brandon Doughan of Brooklyn Kura and Shinobu Kato of Kato Sake Works. Our friends and sake fans who attended this live recording at the Brooklyn Kura Taproom on Oct 1st, 2024, got to taste along with us as we explored the sake and the stories of these two outstanding brewers.  We also welcomed audience questions for a fun-filled roundtable of sake exploration and learning - with lots of laughs along the way.  Listen in as we celebrate Sake Day 2024 live and in person! #SakeRevolutionSupport the show

Episode 171. This week we go back to school...again! Timothy's new role as the Director of Education at the Sake Studies Center at Brooklyn Kura is the focus of today's episode.  The Sake Studies Center is the new sake school on the block, offering education, tastings and brewery tours for professionals and sake-curious consumers alike at our state-of-the-art facility at Industry City in Brooklyn.  It's also a sake community center where other sake educators can bring their classes and special events. As the only sake school in the U.S. attached to a working sake brewery, it really is the best place to "learn about sake where sake is made!" We hope you'll join us for a seminar or tasting soon.  Listen in for all the details! #SakeRevolutionSupport the Show.

Our guest is Timothy Sullivan who is the Director of Education and lead instructor at the Sake Studies Center at Brooklyn Kura. He has over 16 years of experience teaching about sake, and in 2007 he was awarded the prestigious title of Sake Samurai by the Japan Sake Brewers Association. Since 2013, Tim has served as the Global Brand Ambassador for Hakkaisan Sake Brewery. He has played a pivotal role in developing and advancing the American sake industry.In this episode, we will discuss how the Japanese sake industry has been reviving solidly thanks to sake ambassadors and educators like Tim, how the American sake industry has been powerfully developing, what types of sake to drink now, how you can gain knowledge of sake to make the most of your precious glass, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

In Episode 24 of the podcast I speak with Shoko Baba, a member of the international sales team, of one of the snow country's most celebrated sake breweries, Hakkaisan. Located in the heavy snow area of Minami-Uonuma, Hakkaisan Brewery produces high quality sake that reflects the pristine surrounding environment and traditions of this beautiful area of Niigata. Shoko and I discuss the heritage and pedigree of Hakkaisan including their celebrated snow-aged ‘Yukimuro' sake, while also delving into the importance of sake in the culture of Niigata and more broadly, in Japan. We discuss Hakkaisan's fantastic Rydeen Beer and their wonderful facility Uonuma-no-Sato, along with exciting enterprises including Niseko Distillery in Hokkaido and Brooklyn Kura in New York. The brewery takes its name from nearby Mount Hakkai or in Japanese, Hakkaisan. Standing 1778 metres / 5834 feet in height, Hakkaisan is home to the little-known but fantastic Muikamachi Hakkaisan Ski Resort. The location of the mountain and ski resort subject it to heavy snowfall each winter making it an ideal destination for skiers and snowboarders wanting to dive into some deep stuff without the crowds. I provide information about Muikamachi Hakkaisan – one of my favourite ski resorts – following my chat with Shoko. Make sure to check out the episode page on the Snow Country Stories Japan website for more information, images, videos and a map showing you where in the snow country we are today.This episode is the last of Season 2 of the Snow Country Stories Japan podcast. A big thank you to everyone who is listening. I'll be taking a short break and returning with Season 3 in late March / early April. I will announce the return date as soon as possible and in the meantime, I will upload some bonus episodes. I hope you enjoy!Snow Country Stories Japan is a bi-weekly podcast about life and travel in Japan's legendary 'yukiguni'. For more information about the show and your host, visit our website - www.snowcountrystories.com - and make sure to subscribe, rate and review the podcast and follow us on Instagram, Twitter and Facebook.

Episode 162. With 2023 drawing to a close, it's time to take a look back at the sake year that was.  Join us this week for some casual sipping and some discussion on the highlights, surprises and challenges of this past year's sake adventures. Tim and John both let us know their favorite sake stories and their favorite episodes from the past year. Do you know which episode was our most downloaded from 2023?  Let us know in the comments and we look forward to another year of great sake and many kanpais. Happy Sake New Year! #SakeRevolutionSupport the show

Our guests are Brandon Doughan and Brian Polen, co-owners of Brooklyn Kura, the very first sake brewery in New York, which opened in 2017 at Industry City in Brooklyn, New York.Brandon and Brian joined us on episode #105 in December 2017 and episode #178 in November 2018, where they discussed the unique concept of Brooklyn Kura and how they naturally incorporated the spirit of traditional sake-making into their craft-style sake.Since then, Brooklyn Kura has been growing exponentially, and you may have seen its sake labels at Japanese and non-Japanese restaurants and local retailers. Brian and Brandon join us today to discuss their newly expanded sake brewery, along with what has and hasn't changed about their sake production since they opened the brewery 6 years ago. They also discuss their collaborations with Japanese sake breweries, including the premier brand Hakkaisan, the future of the American craft sake industry, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Our guest is Shinobu Kato who is the owner and brewer of New York's own craft sake brewery Kato Sake Works in Brooklyn, which opened in 2020, right before the pandemic. He joined us in Episode 189 to discuss his new brewery and the fascinating story of how his well-established corporate career transformed into entrepreneurial sake brewing in New York.COVID-19 hit his burgeoning business extremely hard, but Shinobu turned the challenges into opportunities to carefully solidify his customer base. Shinobu is here today to celebrate the expansion of his business. His new and larger brewery officially opened earlier this month on October 1, 2023.In this episode, we will discuss how Shinobu successfully navigated COVID-19, his philosophy of sake-making, why his sake is appealing to a wide American audience including cool young generations in Brooklyn neighborhoods, and much, much more!Photo courtesy of Kato Sake Works.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Episode 151. Everyone knowns that sake is made from rice, but how much of a role does rice variety really play in a sake's taste? We're lucky enough to have a Toji on speed dial!  We phoned up our friend and local sake brewmaster Brandon Doughan, the Toji at New York's first sake brewery, Brooklyn Kura.  We tasted two of Brandon's sakes: their well-loved flagship Blue Door Junmai made with California calrose rice and also an experimental bottling, the "Blue Door on Jupiter", which is a version of their junmai made with domestically-grown Jupiter sake rice from Arkansas.  The recipes  and production are very similar with the only difference being the rice strain itself.  Together with Brandon, let's explore the role of sake rice and taste for ourselves what a difference just a change in rice can make.#SakeRevolutionSupport the show

If there is one thing to take away from this show, it's that sake is NOT a wine. This week, we begin to scratch the surface of this exciting beverage with John Fischer, a professor of wine, beverage, and hospitality management for The Culinary Institute of America, also, a Certified Sake Professional. We talk about how to buy sake, what to look for in sake service, how it's made, and the hopefully soon-to-be open sake brewery in Hyde Park, New York.  Shout out: John Gauntner, Brooklyn Kura, #floweryeast

Episode 105. This week we interview and get to know Wes Konishi the President of the Sake Brewer's Association of North America. Wes gives us the lowdown on the SBANA and their mission to help with establishing North American sake breweries and advocating for legislative form for the U.S. sake industry. Most of us sake lovers remember a special “A-ha” moment where we discovered the joys of premium sake for the first time, but Wes comes prepared with no less than two “a-has” that cemented his love for sake. Listen in as we discuss the path forward for sake education and sake literacy in the States. You won't want to miss it!Support the show

For our third season, we focus on how leaders use data for change. Whether it's building data teams or using data as a constructive catalyst, we interview subject matter experts from industry to dive deeper into these topics.We interview Junta Nakai in our most unique location yet - Brooklyn Kura - the first non-Japanese sake distillery in New York. In this episode, Junta shares the philosophical, economic, and tactical approaches to sustainability and ESG, as well as the secrets to brewing sake in the US. See more at databricks.com/data-brew

Season 1. Episode 28. This is the first in a new series of interviews with U.S. sake brewers. There are few things more fun for a sake fan, than to sit down and drink a delicious sake with the people who actually brewed it. For our first brewer interview, we don't stray too far from home. We had a great time talking to our friends Brian Polen and Brandon Doughan of New York's Brooklyn Kura. We hear a bit about how Brooklyn Kura came to be and some of the advantages and disadvantages of brewing sake in the Big City. Also, we explore the learning curve of being the first to open a brewery in New York. As far as tasting goes, we get to enjoy two of Brooklyn Kura's stand out creations, the #14 Junmai Ginjo Nama and their Catskills Junmai Daiginjo. Join us for this fun interview with New York's first sake brewery, Brooklyn Kura.

Season 1, Episode 16. Pasteurization is well known and it used for a lot of sakes. this kills off any bacteria or yeast and makes sake stable outside of refrigeration. In the world of sake there are a number of variations on pasteurization, known as "hi-ire" in Japanese or "into the fire". We've got our Full Nama (also known as Nama Nama), Once pasteurized nama chozo, Once pasteurized Nama zume, and twice pasteurized regular sake. As if that wasn't enough, there are also at least three ways to do pasteurization for sake... before you know it, we will get to 10,000 thousand ways. John and Tim both opt for highly fragrant and flavorful sakes this week. Give a listen to see what they've came up with.

This is a recorded Waldron Student-Alumni Connections Program event where Junta Nakai talked with students about his career where he transitioned from finance to startups. Junta graduated from Northwestern in 2004 with a double major in economics and international studies. After 14 years in the finance industry, he decided to take the leap to startups. He now leads Financial Services at Databricks where he works with customers who are defining the future of finance. He is also a part-owner of Brooklyn Kura, the first Sake Brewery in New York. Learn more at Weinberg.northwestern.edu and search for Waldron or email us at waldron@northwestern.edu.

Our guest is Shinobu Kato who is the owner and brewer of Kato Sake Works in Bushwick, Brooklyn.  Shinobu soft-opened his sake brewery in March 2020 after several years of dreaming and careful planning while working as IT project manager at a major corporation in the US.As you may know, New York City already has the first sake brewery Brooklyn Kura in Industry City, which opened in 2017.  The owners Brian Polen and Brandon Doughan joined us twice (Episodes 105 & 176) to discuss their experience of opening and managing a craft sake brewery outside Japan.  Now here is the second craft sake brewery in New York City where Shinobu makes unique sake that is both authentic and American.  In this episode, we will discuss how Shinobu got into sake, his life philosophy that prompted him to a new career, the challenges he has been facing in making Japanese sake abroad and much, much more!Japan Eats! is powered by Simplecast. 

Brandon Doughan of Brooklyn Kura discusses all things sake. His journey started in science, but really began after visiting Japan for a wedding. From there he learned how sake was made, what the ingredients were, and that needed to be done to begin brewing the delicious beverage. He'll also cover a preferred way to consume it and will help us learn the differences in the various kinds of sake available.

Today we will be talking with Brian Polen and Brandon Doughan from Brooklyn Kura, makers of American craft Sake, and NY's first Sake brewery, and Gregg and Terry Moore from Moore Bros. Wine Company, curating artisan natural wines direct from the vineyards. Both make their homes right here in Industry City in Brooklyn.The Grape Nation is powered by Simplecast.

Our guests are Brandon Doughan and Brian Polen, co-owners of Brooklyn Kura. It is the first sake brewery in New York, which opened at the Industry City in Brooklyn in 2017. They joined us on Episode 105, and discussed why and how created the sake brewery in NY and their sake-making philosophy. Since then, Brooklyn Kura is growing steadily and successfully. You may have seen their sake labels at Japanese restaurants and your local retailers. In this episode, we talk about their distinctively unique sake available at the tap room, new sake production methods that they are exploring right now, a fascinating collaboration with a traditional Japanese sake brewery, and much, much more!!!Japan Eats! is powered by Simplecast.  

Brooklyn Kura is an American Craft Sake that builds on a thousand years of Japanese brewing history. Could Brooklyn get any cooler?

This episode of was recorded on location at Brooklyn Kura in Brooklyn NY. 68 34th Street Brooklyn, NY 11232. You will find them in Industry City. Brooklyn Kura and The Sake Export Association hosted a Sake tasting that featured 8 incredible breweries from Japan. Featured conversations: Brandon is the Master Sake Brewer at Brooklyn Kura. He shares the process for making Sake. Brooklyn Co-owner Brian talks to us about getting the Brewery started and his passion for Sake. John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. Known as "The Sake Guy", John is an author, Publisher of Sake Today, and Sake World. Monica Samuels is the Director of Sake & Spirits for Vine Connections. Thank you for making the entire evening possible. Kanpai!

What does it take to realize a dream of American craft sake? And even more specifically, Brooklyn craft sake?   This week Chris Hughes and Justin Potts catch up with Brian Polen, co-founder and president of Brooklyn Kura, New York’s first sake brewery, on his (relatively) recent trip to the sake island in the pacific.   Having officially opened to the public in 2018, the trail being blazed by Brian, along with co-founder and brewmaster, Brandon Doughan, is one that is already informing a future of international, locally-made craft sake as new breweries spring to life across the globe.   We dig into the origin story, as well as explore the excitement and challenges that go along with trying to, not only create and run a sake brewery, but communicate the infinite potential of sake to a world still largely unacquainted with the magical rice beverage.   We’re happy to finally get this interview out into the world, as we’ve actually been sitting on this one since the SOA early days. This week’s flow may be a bit more rough around the edges compared to our more recent offerings (we were still very much getting our feet wet at this point), but the stories and nuggets of insight that Brian shares are fascinating, and going to be relevant to sake lovers, the sake-curious, and those that may be looking to make new professional forays into the world of sake for years to come.   If in the area, be sure to pop into the tap room for a visit! Brooklyn Kura is located inside Industry City, at 68 34th Street, Brooklyn, NY.   Announcements! *We’ll be back at Aoyama Sake Flea at the Farmer’s Market at United Nations University in Aoyama (Tokyo) on March 30-31st. If anyone plans to be in the area, be sure to pop in and say hello! We’ll be doing several recordings both days and have some more exciting guests lined up for the Spring rendition of the bi-annual sake celebration! *You may notice a string of new episodes trickling out with more regularity than usual in the coming weeks. We actually have some content stocked up that we want to get out, and we’re working on some new developments, as well (details coming soon!) As we transition a bit you may notice a few more interviews or mini-episodes pop up here and there. We look forward to sharing more details on our new developments soon, but until then, enjoy!   As always, you can follow us on all of your preferred social media sources via @sakeonair. Please send your comments and feedback to questions@sakeonair.com.   The more reviews we get, the more we can spread the sake love! Please do take a moment to share your thoughts, if you’re so inclined.   Until next week, Kampai!   Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.

Episode 0 – Sneak Peek   Welcome! You’ve just stumbled upon a “sneak peek” at the new Sake On Air podcast, what is soon to be a bi-weekly production examining the stories, people, questions, and future of sake and shochu directly from Japan.   Recorded at the Japan Sake and Shochu Information Center, located in the heart of Tokyo, your hosts and members the SAKE 2020 team are setting out to deliver news, interviews, live broadcasts, and introduce new dialogue into the international sake stream of consciousness, straight from the front lines of the sake industry in Japan.   Your rotating team of hosts are:   John Gauntner Sebastien Lemoine Christopher Hughes Christopher Pellegrini Shuso Imada Justin Potts   This episode offers up just a small sip of what’s to come. Give it a listen, share with your sake-loving and shochu-curious friends, and come back to join us for more Sake On Air very soon.   Feel free to send questions, feedback and show ideas to: questions@sakeonair.com   You can follow us for the latest updates by searching @sakeonair on both Instagram and Twitter, as well as on Facebook. You’ll also be able find us on Soundcloud and YouTube very soon.   Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association, and is a joint production between Potts.K Productions and Export Japan.   Please subscribe and leave us a review to help us share the sake love with more listeners like yourself.   Kampai!   Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air. *Snippets from this Sneak Peek also include the voice of Brian Polen, co-founder of Brooklyn Kura. The full interview will be coming your way very soon!

On this week's episode of Japan Eats, host Akiko Katayama is joined in studio by Brian Polen & Brandon Doughan, co-owners of Brooklyn Kura, the very first Japanese sake brewery in NYC. Now that sushi and ramen are part of the American diet people are becoming more familiar with sake and opening sake breweries across the country. Brian and Brandon share a bit about their experience brewing sake outside of Japan and mixing tradition with innovation. Japan Eats is powered by Simplecast