Podcasts about daiginjo

Embark on a sonic sojourn to the bustling streets of Tokyo as my buddy George and I navigate the city's marvels, both edible and audible. While George regales us with tales from the Land of the Rising Sun, we'll pull back the curtain to reveal the alchemy of podcast magic. Hear how tools like Descript and BuzzSprout, along with the crisp clarity of Rode tech, transform our chats into auditory gold. It's an insider's tour from the hum of Tokyo's trains to the meticulous craft behind each episode, proving that a great story is just a play button away.As the aroma of perfectly grilled yakitori wafts through the conversation, George leads us into the heart of Tokyo's culinary temples, where the yakitori masters wield their skewers like brushes on a canvas. The sizzle of Japanese charcoal becomes the backdrop for an exploration of the intimate dance between chef and ingredient, where each skewer tells its own tale. From the bustling izakayas to the tranquil simplicity of a Japanese breakfast, our tastebuds travel on a journey as rich and intricate as the culture from which it springs.Finally, we raise our cups to the sake renaissance, a narrative steeped in tradition but buzzing with innovation. The evolution of sake from its warm, rustic roots to the delicate notes of chilled Daiginjo is a testament to the craftsmanship of its brewers—and we're here to share that story. Through anecdotes and analogies, we connect the dots between sake's complex character and the familiar world of fine spirits, even contemplating its place alongside classic American fare. And because no trip is complete without a touch of homesickness, I reminisce about the signature dishes of my favorite Chinese spot back home, and the undeniable comfort of the foods we love. Join us for these stories, stitched together with the thread of friendship and a shared appreciation for life's finer flavors.

In this episode the TWTT crew chat with Wolfgang Angyal, President of Riedel (The Wine Glass Company) in Japan. Wolfgang Angyal was born in Kufstein, Austria, the village that is home to the headquarters of the wine glass company Riedel. Angyal first came to Japan in 1985 while he was working in the hotel industry in Austria. He travelled to Osaka as a representative of his country in the 28th WorldSkills Competition, where he won the gold medal in the Restaurant Service category. His first experience of Japan was enough to entice him to return, which he did 3 years later. In 1988, he worked as a guest lecturer at Tsuji Academy in Osaka and the following year, he began working for Riedel. Angyal has played a huge role in the development of Riedel's 2 sake specific glasses, the Daiginjo glass and the Junmai glass. In this episode, we talk a little about that journey, the glasses themselves, and more, in what was a most enjoyable conversation. We hope you enjoy listening to our chat with Wolfgang as much as we enjoyed having it. A huge thank you to our subscribers at ⁠Patreon⁠ More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/ Music by: Kazuyoshi Sato (Koikawa Shuzo) Useful links: https://www.riedel.com/en-au https://www.riedel.co.jp/ https://en.sake-times.com/how-to-drink/riedels-new-junmai-sake-glass-worlds-best https://en.wikipedia.org/wiki/Netsuke Follow Wolfgang on Instagram: @w.j.angyal Follow TWTT Podcast on Instagram: @tastewiththetoji

Kayla and Taylor discuss the themes and major beats in the first part of Mieko Kawakami's 2008 novel Breasts and Eggs. Topics include (titular) titties, the existential crises of 12 year olds, and the badass that is Mieko Kawakami. This week's drink: Grapefruit Sake Cocktail via I Heart UmamiINGREDIENTS:3 oz Junmai sake (Nigori or Daiginjo or Ginjo Sake)2.5 oz gin (pure, distilled)3 oz grapefruit juice⅛ tsp grated fresh ginger rootTiny pinch ground nutmeg (optional)4-5 medium size ice cubes (plus extra for serving)Splash grapefruit sparkling water (chilled)2 sprigs fresh rosemary (garnish, optional)2 slices fresh grapefruit (garnish, optional)INSTRUCTIONS:In a shaker, add the sake, gin, grapefruit juice, ginger, a tiny dash of ground nutmeg powder, if using, and 4-5 medium size ice cubes. Shake 30-40 seconds.Pour the cocktail through a strainer filter into two cocktail glasses.Add a splash of grapefruit sparkling water. Garnish with rosemary sprigs and grapefruit slice, if using.Current Reads and Recommendations: Hell and Back by Craig JohnsonCrazy Mountain by Elise AtchisonFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we discuss Breasts and Eggs by Mieko Kawakami (part 2: chapter 12 to the end)

In this week's bonus episode, Kayla and Taylor discuss contemporary books by Black/African-American authors to add to your TBR.Books, etc. discussed in this episode:The Underground Railroad by Colson WhiteheadBeloved by Toni MorrisonThe Broken Earth Trilogy by N.K. JemisinThe Black Flamingo by Dean AttaAn American Marriage by Tayari JonesThe Sweetness of Water by Nathan HarrisMore authors to check out:Angie Thomas, Chimamanda Ngozi Adichie, Jesmyn Ward, Zadie Smith, Ta-Nehisi Coates, Jacqueline Woodson, Helen Oyeyemi, Nnedi OkoraforFollow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next week as we discuss Breasts and Eggs by Mieko Kawakami (part 1, up t chapter 12)Here is the cocktail recipe for next week's episode if you want to drink along with us!Grapefruit Sake Cocktail via I Heart UmamiINGREDIENTS:3 oz Junmai sake (Nigori or Daiginjo or Ginjo Sake)2.5 oz gin (pure, distilled)3 oz grapefruit juice⅛ tsp grated fresh ginger rootTiny pinch ground nutmeg (optional)4-5 medium size ice cubes (plus extra for serving)Splash grapefruit sparkling water (chilled)2 sprigs fresh rosemary (garnish, optional)2 slices fresh grapefruit (garnish, optional)INSTRUCTIONS:In a shaker, add the sake, gin, grapefruit juice, ginger, a tiny dash of ground nutmeg powder, if using, and 4-5 medium size ice cubes. Shake 30-40 seconds.Pour the cocktail through a strainer filter into two cocktail glasses.Add a splash of grapefruit sparkling water. Garnish with rosemary sprigs and grapefruit slice, if using.

Wolfgang Angyal, President of Riedel Japan, originally grew up in Austria and came to Japan in 1985 as an Austrian representative in restaurant service sector of the 28th WorldSkills Competition and won first place. He credits this win to the trust he had of his supporting team who were all Japanese. Mr. Angyal has also been practicing Judo from a young age where he developed a deep respect and fascination for Japanese culture. After working in the education sector as an instructor in Japan, Mr. Angyal became interested in working for Riedel as he was familiar with the brand due to his experience in the hospitality industry in Austria. Through persistency, Mr. Angyal met with Georg Riedel, the owner of Riedel, and secured a business development role for a subsidiary company. There, he was able to apply the skills he had gained working in hospitality and event management to promote Riedel products to Japanese restaurants and companies.   Staying true to the Riedel family motto of “stoke the fire, don't save the ashes,” Mr. Angyal persistently approached restaurants to promote Riedel. Fortunately, this was the 80s economic boom time in Japan, and Mr. Angyal used his networks to successfully schedule appointments to meet restaurant owners in person. “I think a lot of them actually bought their first [wine] glasses, more out of pity, [thinking] this guy's sweating with this case, coming to the restaurant and waiting for two hours. Or some of them maybe were admiring the effort.” Mr. Angyal worked to establish the brand within companies to build relationships with large scale distributions. Mr. Angyal states the main challenge for him at the time was introducing wine culture to those who were not familiar with drinking wine on a daily basis. Therefore, Mr. Angyal actively promoted the product by holding tasting sessions where people got to experience drinking wine from Riedel glasses. “If you taste the difference, it's experiential. If you taste the difference between [a Riedel glass] and another glass of drinking the same beverage, you will never forget it.” Mr. Angyal then moved his base to Australia where he worked from Riedel's Sydney office as the Vice President of Asia Pacific, Latin America and Southern Hemisphere. After a brief consideration of moving to China, Mr. Angyal was persuaded by an old friend to move back to Japan in 2000 where he has been since then, working as the President & CEO of Riedel Japan. By 2000, Riedel Japan had become an independent operation and Mr. Angyal started to build his team through referrals to recruit staff. As a leader, Mr. Angyal found challenges in driving the operation side of the organization and establishing a shared vision while going through an acquisition. In order to maintain employee engagement during the merger, Mr. Angyal organized workshops, off-site meetings and external coaching. Additionally, Mr. Angyal worked to get to know his staff through open communication and personality tests. By better understanding his staff, Mr. Angyal adjusted his communication style and worked to form a more trusting relationship. Mr. Angyal notes that as a foreign leader, he is mindful of being consistent with his decision-making and tries to be predictable with his actions. He claims that constantly asking the questions “How do they see us and what do they expect from us?” is key to leading in Japan as a foreigner. Additionally, Mr. Angyal values open communication and provides equal opportunities for his staff to be heard even if this means rejecting his own ideas in public. Mr. Angyal also seeks to bring different perspectives and ideas from his global networks and to his Japanese team in order to provide the “right fuel for their sparks.” He also has his immediate reports give him a 360 degree performance review to continue developing his leadership abilities and maintain transparency. Riedel Japan has come up with innovation such as creating sake glasses, an idea that came out of a tasting workshop from a customer. Currently, the Japan office has independently come up with two different sake glasses - the Daiginjo glasses and Junmai glasses - by working with hundreds of brewers and testing in multiple workshops to come up with the perfect product. For newcomers in Japan, Mr. Angyal advises to be patient and mindful of one's actions as well as words. He recommends having small wins first and then building on that to quickly gain trust and credibility. Lastly, he advises to be authentic and to be yourself to be able to survive leading in Japan in the long term.

要酿造清酒，不可或缺的原料就是“水”和“米”，米香就是清酒本来的味道。制作清酒的过程中，磨去的米，米的香气更强烈，复杂度也更明显，就更能去品“米本来的味道”。这期我们就来聊一聊清酒这个话题，嘉宾是我们的老朋友冯昕。本期节目要感谢seesaw咖啡的赞助，seesaw作为国内最早的精品咖啡连锁品牌，它于2012年创立，今年是他们成立的十周年，seesaw的门店已入驻上海、北京、深圳、杭州、苏州等城市。seesaw翻译过来有“跷跷板”的意思，取义咖啡中酸甜苦香醇五位的平衡。seesaw 一直致力引领中国咖啡体验的精品化升级，探索精品咖啡文化在中国的本地化发展，创造更属于中国的咖啡体验，用咖啡激发充满创意灵感的生活方式。seesaw以能凸显咖啡风味的浅烘见长，会根据不同季节、城市文化和内容主题推出不同的咖啡饮品。 seesaw矩阵除了具有设计美学的实体门店之外，还有坚守精品咖啡品质的包装咖啡产品，比如长颈鹿冷萃咖啡液。这块咖啡液选用的是门店同款咖啡豆，冷萃技术保留鲜煮咖啡的香气和风味。冷热水中都可以1秒即溶，在家也能DIY门店同款的爆款冷萃咖啡。这期节目给听众朋友来自seesaw咖啡的福利，大家可前往seesaw咖啡的天猫旗舰店，和客服报暗号“ARTsOUT”即可获得专属优惠券，原价99元长颈鹿冷萃咖啡液，可以以138/2盒购入，以及免费获得一个冷萃咖啡杯。限时优惠至6月18日。「关于嘉宾」冯昕，美国某互联网大厂码农，同时也是一个资深酒类爱好者。拥有多个专业级别的酒类证书，其中包括：- WSET Diploma 4级 - WSET 3级: 葡萄酒, 清酒, 烈酒- Court of Master Sommelier, Certified: 侍酒师大师公会 认证侍酒师, 高级在读- Japan Sommelier Association, Sake Diploma: 日本侍酒师协会 清酒文凭- Sake Service Institute, Kikisakeshi: 国际清酒唎酒师- Sake Sommelier Association, Certified: 认证清酒侍酒师- Sake Scholar Course, Certified: 清酒学者课程认证- Sake Education Council, Certified Sake Professional: 认证清酒专家「时间线」00:03:45 嘉宾介绍00:04:28 什么是清酒？清酒与其他酒的区别00:16:09 为什么清酒的赏味期限相对其他酒要短？00:22:08 清酒的分类-普通酒、特别名称酒以及清酒历史00:45:03 清酒品鉴-视觉、嗅觉、味觉、味道品种00:50:56 如何读懂酒标，选购、侍酒，餐酒搭配「Reference」酒: -shu/chu, -sake/zake后缀米麴: koji 可感染熟米的霉菌, 用来生成淀粉酶, 蛋白酶农家自酿浊酒: doburoku浊酒: nigori蒸馏: distill酿造: brew韩国烧酒: soju日本烧酌: shochu糖化: 淀粉酶把不可发酵长链淀粉，分割成单个可发酵葡萄糖发酵: 酵母代谢葡萄糖，生成酒精，二氧化碳和香气复制并行复式发酵：糖化和发酵同时进行，清酒特有的酿造工艺普通酒, 一般酒: futsu-shu, ippan-shu特别名称酒: Tokutei Meishō-shu精米步合: seimai-buai 例如 70%精米步合 = 磨掉外面30% 留下70%纯米系: 不添加酿造酒精, 以下四种, 以及精米步合要求纯米酒: Jumnai-shu, 05年后无精米步合要求特别纯米: Tokubetsu-junmai,

Episode 63. Today brings another "Sake Spotlight" adventure, focusing in on the sake from a specific prefecture. John and Timothy turn their focus up north - way up north - to Hokkaido, Japan's second largest and northern most island.  Famous for its open plains, abundant dairy and frigid winters, Hokkaido is home to just 13 sake breweries.  The largest of these breweries is Otokoyama Shuzo.  Otokoyama means "Man's Mountain" and both sakes tasted today are brewed by this well known sake brewery. Hokkaido is also emerging as a sake rice powerhouse with three new sake rice strains registered since the year 2000 - Ginpu, Suisei and Kitashizuku.  John was a recent pre-pandemic visitor to Hokkaido, so be sure to listen in for his sake bar, ramen and "footwear survival" tips to make the most of your next trip to snowbound Sapporo. See you there!

Letter B is shoot-em-up Battle Mania Daiginjō.  Strap on your jetpack, take control of Mania and Maria and shoot all on-comers!!  Cultural interlude from December 24th 1993 Get in touch with us via the following pester paths; Discord Instagram Twitter Twitch Website Round Table Chat About Games and That What Sull Did A Plague Tale Snowfall Demon Seed What Dan Did Hypnospace Outlaw Iconoclasts Line of Duty Why Did You Kill Me? What Mark Did Man of Medan Dirt 5 I May Destroy You Banshee Jupiter’s Legacy Cultural Interlude Dec 24th 1993 UK Singles Chart No 5 - It’s Alright - East 17 No 2 - Take That - Babe No 1 - Mr Blobby - Mr Blobby UK Album Charts No 5 - So Close - Dina Carroll - feat Ain’t No Man No 2 - One Woman: The Ultimate Collection - Diana Ross No 1 - Bat Out Of Hell II - Back into Hell - Meat Loaf feat I'd Do Anything For Love (But I Won't Do That) UK Film Chart No 7 - Demolition Man No 5 - Jurassic Park No 1 - A Perfect World And what we’ve all been waiting for!!!!!  - Games C&VG issue 146 Reviews  Rebel Assault - PC CD-ROM  Sensible Soccer - SNES Cybermorph - Jaguar Dr Robotnik’s Mean Bean Machine - Mega Drive  What Could Have Been Playing? BOB Barbie Super Model Bare Knuckle Batman Batman Returns Battletoads Beyond Oasis Buster Douglas Knockout Boxing  Buck Rodgers Countdown to Doomsday Blockout Bonanza Bros What did YOU think of Battle Mania Daiginjo? How many AWOOGAS would you give it? How was December 1993 for you?! Get in touch and let us know.  We love to hear from you lovely people and that. Next Episode's game - Crue Ball   "Playing the games so you don't have to!"

Wolfgang Angyal, President of Riedel Japan, originally grew up in Austria and came to Japan in 1985 as an Austrian representative in restaurant service sector of the 28th WorldSkills Competition and won first place. He credits this win to the trust he had of his supporting team who were all Japanese. Mr. Angyal has also been practicing Judo from a young age where he developed a deep respect and fascination for Japanese culture.   After working in the education sector as an instructor in Japan, Mr. Angyal became interested in working for Riedel as he was familiar with the brand due to his experience in the hospitality industry in Austria. Through persistency, Mr. Angyal met with Georg Riedel, the owner of Riedel, and secured a business development role for a subsidiary company. There, he was able to apply the skills he had gained working in hospitality and event management to promote Riedel products to Japanese restaurants and companies.     Staying true to the Riedel family motto of “stoke the fire, don't save the ashes,” Mr. Angyal persistently approached restaurants to promote Riedel. Fortunately, this was the 80s economic boom time in Japan, and Mr. Angyal used his networks to successfully schedule appointments to meet restaurant owners in person. “I think a lot of them actually bought their first [wine] glasses, more out of pity, [thinking] this guy's sweating with this case, coming to the restaurant and waiting for two hours. Or some of them maybe were admiring the effort.” Mr. Angyal worked to establish the brand within companies to build relationships with large scale distributions.   Mr. Angyal states the main challenge for him at the time was introducing wine culture to those who were not familiar with drinking wine on a daily basis. Therefore, Mr. Angyal actively promoted the product by holding tasting sessions where people got to experience drinking wine from Riedel glasses. “If you taste the difference, it's experiential. If you taste the difference between [a Riedel glass] and another glass of drinking the same beverage, you will never forget it.”   Mr. Angyal then moved his base to Australia where he worked from Riedel's Sydney office as the Vice President of Asia Pacific, Latin America and Southern Hemisphere. After a brief consideration of moving to China, Mr. Angyal was persuaded by an old friend to move back to Japan in 2000 where he has been since then, working as the President & CEO of Riedel Japan.   By 2000, Riedel Japan had become an independent operation and Mr. Angyal started to build his team through referrals to recruit staff. As a leader, Mr. Angyal found challenges in driving the operation side of the organization and establishing a shared vision while going through an acquisition. In order to maintain employee engagement during the merger, Mr. Angyal organized workshops, off-site meetings and external coaching. Additionally, Mr. Angyal worked to get to know his staff through open communication and personality tests. By better understanding his staff, Mr. Angyal adjusted his communication style and worked to form a more trusting relationship. Mr. Angyal notes that as a foreign leader, he is mindful of being consistent with his decision-making and tries to be predictable with his actions. He claims that constantly asking the questions “How do they see us and what do they expect from us?” is key to leading in Japan as a foreigner.   Additionally, Mr. Angyal values open communication and provides equal opportunities for his staff to be heard even if this means rejecting his own ideas in public. Mr. Angyal also seeks to bring different perspectives and ideas from his global networks and to his Japanese team in order to provide the “right fuel for their sparks.” He also has his immediate reports give him a 360 degree performance review to continue developing his leadership abilities and maintain transparency.   Riedel Japan has come up with innovation such as creating sake glasses, an idea that came out of a tasting workshop from a customer. Currently, the Japan office has independently come up with two different sake glasses - the Daiginjo glasses and Junmai glasses - by working with hundreds of brewers and testing in multiple workshops to come up with the perfect product.   For newcomers in Japan, Mr. Angyal advises to be patient and mindful of one's actions as well as words. He recommends having small wins first and then building on that to quickly gain trust and credibility. Lastly, he advises to be authentic and to be yourself to be able to survive leading in Japan in the long term.

Season 1. Episode 40. Today we focus on another "Sake Spotlight" - this time it is the far north prefecture of Iwate. This is a rural and and sparsely populated part of the country with a total of approximately 20 sake breweries total. Lots of snow and agriculture, too. Despite it's remote location, sakes from Iwate have made their way around the world and Tim and John will taste two stellar examples of Iwate sake in this spotlight. We explore two well known Iwate brands - Nanbu Bijin and Tsukinowa. If you need a break from sake for any reason, be sure to try the gently competitive "Wanko Soba" challenge which is native to Iwate. Sake and Soba have ever had a better pairing! Join us as we dive deep into all things Iwate!

Season 1. Episode 26. The Revolution will be broadcast live... on Sake Day! As part of the online "Sake Day USA" festival and fundraiser put on by the non-profit American Sake Association, 501(c)(3), Sake Revolution joined in the celebration by streaming a live podcast episode as part of the celebration. The American Sake Association’s “Sake Day USA” was a virtual gathering on Oct 1st and featured a diverse schedule of sake tastings, seminars, cooking demonstrations, and other fun presentations that allowed anyone to celebrate sake online for Sake Day. If you'd like to learn more about the American Sake Association or Sake Day USA, please visit this URL: https://americansakeassociation.org

Season 1, Episode 11. Our Sake Production Series marches forward with John and Tim exploring Koji - the magical fungus among us that is needed to make sake. Koji is a friendly mold that we grow or propagate onto sake rice. This mold gives off an enzyme that breaks down starch into sugar. We need sugars for fermentation. Rice starch as it is won't ferment. Koji, this molded rice is created in-house by every sake brewery. It's not something you can order up from a catalog. As such, hand-made koji is a big expenditure of resources for a brewery and it's a difficult process. 48 hours of constant attention is needed to craft top quality koji and the work is done in the cramped and hot "koji muro" or koji room.

Season 1, Episode 5. For every yin there is a yang, for every sunrise a sunset and for every Junmai sake classification, there is a Non-Junmai classification. Alcohol added sake is referred to generally as "aruten" style sake. Just as we have 3 grades of premium sake for the Junmai "pure rice" styles, we have three grades of premium sake for the alcohol added styles. In this episode we take a deep dive into understanding the alcohol added classifications including a tasting of two different aruten styles. Along the way, we discover we may indeed be living in a golden age of sake. And it goes without saying that the sake glass is half full. Everyone knows that sake always finds a way.

The Taps @ Ph'East offers a variety of beer, whiskey, and of course... sake When we originally scheduled to meet up with the crew at the Taps @ Ph'East (the awesome bar inside the new Asian food hall at The Battery Atlanta) the plan was to talk about their new concept, a bit about Asian beers, a bit about sake, and a bit about pairing.  That was the plan, anyhow. Zach Yurchuck and Cliff Crider have supported Beer Guys Radio from the beginning.  They were our very first sponsor, back before we every aired our first episode.  They'd just opened their first Truck & Tap location and chose to get the word out via our show.  They are some of our favorite people.  Over the next four years they've opened two additional Truck & Tap locations and now the Taps & Ph'East.  Those guys have been busy. [caption id="attachment_46865" align="aligncenter" width="800"] (L-R) Zach Yurchuck and Cliff Crider share info on their new location and the wonders of sake.[/caption] We started off talking about their growth, their unique concept, kayak fly fishing, etc.  Once we dove into sake talk that's where the night took us.  We did  manage to get in one Asian beer, a Beerlao paired with our squid on a stick that was really good. Zach shared a selection of sakes from a "table sake" in a juicebox to a high-end "Daiginjo" sake.  We talk about some basic sake terms and how it's fermented as we sip through the lineup.  I even found out there are hazy sakes, and they're pretty good.  Fruited ones, too.  Seems like sake and beer have a lot in common. [caption id="attachment_46874" align="aligncenter" width="800"] If you find yourself at Ph'East, make sure to gran a Squid on a Stick and a Beerlao Dark Lager.[/caption] The Beer and Sake List Creature Comforts Tropicalia IPA (as a sake bomb with mango sake) Green Bench Postcard Pils Revision Glitter Moon NEIPA Chiyomusubi Kitaro Gekkeikan Black & Gold Nakano Kunizakari Nigori Sakari Onikoroshi Demon Slayer

As promised, the Sake On Air team’s exploration into the sake-specific Daiginjo and Junmai glassware developed by Riedel continues with an interactive tasting led by Riedel Japan President and CEO, Wolfgang Angyal. Clocking in at roughly 90 minutes, this is by far the longest episode of Sake On Air to-date. Why? There turned out to be just too much great food for thought and insightful commentary sprinkled throughout the entire experience. Our apologies in advance – we recognize that a strictly audio format is not the most ideal medium for communicating the nuances of tasting and the associated olfactory experiences. Our recommendation is to grab a bottle of sake for yourself and settle in to join us on what was really a fantastic tasting journey. Just for reference, the tasting employed Riedel’s Daiginjo and Junmai glassware, along with for the sake of comparison, a very standard ochoko (albeit a bit on the small side), as well as a Riesling glass also developed by Riedel. While not a prerequisite, we recommend listening to Episode 19, where Wolfgang gives an excellent detailed explanation of the glassware that we’re testing in this episode, as well as outlines the process that went into bringing them into fruition. In the tasting room this week along with Wolfgang are Sake On Air hosts Sebastien Lemoine, Rebekah Wilson-Lye, Chris Hughes, Marie Nagata and Justin Potts. Please do let us know what you think about this week’s episode (and the show in general!) by taking a moment to rate and leave us a review on your podcast platform-of-choice. We can’t express enough how much it helps the show. You can send your questions to questions@sakeonair.com, as well as follow us at @sakeonair on Instagram, Twitter and Facebook. For those of you that prefer YouTube, check back again very soon! 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 recording and editing by Frank Walter. We’ll be back in two weeks. Until then, kampai! Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

The Sake On Air team recently gathered at the Japan offices of Riedel, renowned Austrian wine varietal-specific glassware makers, to meet with Japan’s President and CEO Wolfgang Angyal in order to learn about the nearly two-decade process that went into producing two pieces of highly influential, sake-specific glassware: the Daiginjo Glass, and the more recent, Junmai Glass. Over nearly three hours, Sebastien, Rebekah, Chris, Marie and Justin got an in-depth rundown on the philosophy, process and journey that fueled the creation of both the Daiginjo and Junmai glasses, followed by an interactive tasting and simultaneous Q&A. For part 1 this week, Wolfgang outlines how Riedel’s unique and innovative sake-specific glassware came to fruition. For part 2 (coming soon), you’ll get the live tasting and the discussion that ensued organically throughout the process. This two-part episode is a bit of a new experiment for us here at Sake On Air. We’d love to hear your thoughts, not just about the content of the show, but also about the format. Are there any other shows of this nature that you’d like for us to make happen? Let us know! Follow us on Instagram, Twitter and Facebook: @sakeonair Send us a message at questions@sakeonair.com If you have a moment, please do rate us and leave a comment on whatever service you regularly enjoy listening to Sake On Air. It helps us immensely. Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Potts.K Productions and Export Japan, with audio engineering by Frank Walter. Thanks for listening. Until next week, Kampai!

Clean Chinese Food and Runaway Pigs It’s 2019 and people still use food to perpetuate racist stereotypes. Food blogger and nutritionist Arielle Haspel opened up “Lucky Lee’s” a “clean” Chinese Restaurant named after her husband. I personally don’t have a problem with someone opening up a restaurant serving food from ethnicities or cultures not their own, as long as they respect it. Haspel is not respecting Chinese culture by playing into awful stereotypes about Chinese Food being greasy and making you feel bloated. Don’t even get me started on MSG. In the ’50s and ’60s, Chinese Restaurants were incredibly popular, but never considered fine dining because of negative stereotypes. Putting up Instagram posts saying that your food has less oil than traditional Chinese Food is like putting up a post saying “Our chicken is real chicken, not cat like other Chinese restaurants” Also, this place is only open from 11-3 so its barely a restaurant. In other news Princess, the Pig escaped her pen in Humboldt County, California. A neighbor posted a photo on Facebook, and the local police were able to figure out who the owner was. They went to a neighbors house to ask him to watch Princess while they tracked down her owners. The neighbor obliged, but when the police got back to the home, the neighbor was in the front yard butchering Princess. R.I.P Princess the Pig, we hardly knew ye. Tipping is Stupid and Unfair, but Completely Necessary Finance Giant CNBC ran this article in February, but it went viral this week. With a clickbaity title like”This Tipping Trip Can Save You Up To $400 A Year”, of course, I knew not to expect anything good, and would probably walk away angry. Long story short, to save you the click and not give them the web traffic, the author says that it is socially acceptable to tip on the pre-tax total instead of the post-tax total and he is correct but just because he is correct doesn’t mean he is right. People, customers, guests, whatever you would like to call them don’t tip on service. They tip on personality, how they connect with their server, and a million other tiny little things. All this author did was take money out of servers pockets. This article will not turn any pre-tax tippers into post-tax tippers but will have people think that they are saving money(You just spent $100 on dinner, tipping $20 instead of $22 isn’t going to save anything) Tipping is a necessary evil though. I definitely come from a place of privilege for what I am about to say. I’m a Tall Cis-Het White Male who has only worked at Upscale Casual/Fine Dining establishments. Every place I’ve ever worked at had a check average of $50-$100 per person, and people tip me between 18 and 20 percent. I love working for tips because I live in a place where people tip well, and I am a person that statistically speaking, people like to give money to. If you live in a small town and work at a chain restaurant that gets people in by serving them 3 courses for $10, tips are everything to you. That fifty cents you get from a table tipping post-tax might be what actually keeps you above zero this week. Server wage is $2.13/hr in most places, which means after taxes you are working strictly for tips. I can go deep into serving actually being skilled labor, and how most people reading this cannot do what my team is able to do. Every dinner is a symphony that I’m conducting, and much like a conductor, all I can do is tell my orchestra what to do and hope they execute it correctly. If your food comes out wrong, give the restaurant a chance to fix it before you decide you now aren’t going to tip. If you ask a female server for her number and she says no and you don’t tip, you’re a garbage person. Lastly, if you actually want to save money, learn to cook and dine out less. The best way to learn to cook is to keep following us on Instagram and Twitter and asking us questions about recipes, techniques, and anything else you can think of food wise. A Guide to Sake with Zak Gross Sake Expert Zak Gross joined us in the studio this week to talk all this Sake. Zak is a partner of Soto Sake, a newer sake brand that is taking the US by storm. It is an incredibly smooth and affordable Junmai Daiginjo. Essentially everything I know about sake I learned from Zak. We worked together at Sen Sakana and he made sure to teach me everything I needed to know and then some. I still occasionally text him questions and he always gets back to me and explains his answer thoroughly. Zak started serving at a very popular Japanese Restaurant in Hollywood, California and decided he would separate himself from the other servers by learning about sake and being able to upsell expensive bottles. His sake knowledge allowed him to go work at top Japanese restaurants all over LA and NYC. He eventually became the head bartender at Shuko and then worked with as the Beverage Director at Sen Sakana. Sake 101 There are two ways to categorize sake Purity: Junmai: Roughly translates to “Pure” this classification means that this sake was made only with Water, Yeast, Rice, and Koji. The rice milling can be at 70% for it to be called Junmai, but can also be a prefix for Ginjo and Daiginjo, hence Soto Sake being a Junmai Daiginjo. If sake does not have the Junmai label it means that the brewer decided to add a small amount of neutral spirit to the sake. Milling: Honjozo: This is the most popular classification of sake in Japan. It is the minimum amount of polishing at 70%. I like to try a brewery’s Honjozo before I try anything else because if it is good, the rest of their sake will most likely be good Ginjo: Rice with a polishing rate of 60% or less, a cleaner sake compared to Honjozo Daiginjo: Rice with a polishing rate of 50% or less, the highest quality sake

In this episode, Emma & Winston tackle new subjects and a new part of the world: Hayao Miyazaki, sake, and Japan! Listen to find out what Junmai, Ginjo, and Daiginjo mean on a sake label, as well as which Miyazaki films are our favorites of Princess Mononoke, Howl's Moving Castle, and Spirited Away. We talk about the magic of these films and the dangers of the deliciousness of sake. Plus: how to pronounce Ghibli (we don't know), alcoholic Fresca, Mr. Hatgood, good mold, nigori, nama, genshu, Emma & Winston being gross, steampunk magic, ta-da forever, and several new slogans. Kampai! Thank you to Feedspot for choosing us as one of the Top 30 Wine Podcasts to Listen and Subscribe to! Check out the full list here. Find Us Online: If you enjoy Pairing, follow us on social media and tell your friends! Follow us on Twitter, Facebook, Instagram, & Tumblr @PairingPodcast. Also check out our website, www.thepairingpodcast.com Become a Pairing Patron on Patreon to get access to exclusive content, personalized pairings, livestreams and more! Please consider leaving us a review on Apple Podcasts, as that's one of the best ways to get more people listening in! About Pairing: Pairing was created, edited, and produced by Emma Sherr-Ziarko, with music and audio recording by Winston Shaw, and artwork by Darcy Zimmerman and Katie Huey.

Sakeskolan del 2. Här är de sorter som Åke Nordgren valde ut för dagens provning. Fr v: Enter sake (jun-mai ginjo) från Aichi län, Homare banshu yamada-nisshiki (jun-mai dai-ginjo), Yamatoshi-soko (jun-mai kimoto) från Akita län, Taru (jun-maishu), Oori-nigori (grovfiltrerad) från Wakayama län, Hanahato (jun-mai) lagrad i 8 år (!)  

This week on Japan Eats, host Akiko Katayama is joined in the studio by Chris Johnson, aka The Sake Ninja. As a sake sommelier, Johnson is one of the foremost experts on sake in the United States. Tune in to hear them discuss the differences between sake varieties, food pairings, sake judging competitions, and more!

Monica Samuels is the National Sake Sales Manager for Vine Connections, a wine and sake importer.