Podcast appearances and mentions of jamie graves

Nadat de tweeling Marian en Jamie Graves in 1914 als baby’s zijn gered in een schipbreuk, worden ze opgevoed door hun excentrieke oom in Montana.Uitgegeven door J.M. MeulenhoffSpreker(s): Esther Floor

Episode 59.  On the final episode of our Shubo miniseries, we explore "Bodaimoto".  Our guide for today's episode is Skurnik Wine's Japan Portfolio manager Jamie Graves.  Jamie has visited the Shorakuji temple, the home of Bodaimoto and he also imports one of the quintessential sakes of this genre, the Takacho "Regal Hawk" Junmai Muroka Genshu Bodaimoto.  The name of the game is again lactic acid.  Getting the right acidity levels helps the sake yeast to flourish. As Jamie explains, this sake is a portal back to a time when samurai craved sweeter sakes to balance out the funky, preserved food they enjoyed.  While you won't find a bodaimoto at every corner liquor shop, this fun and historical style is worth knowing about.  Let's dive in to this 'time capsule' brew and discover a style of sake any samurai would love.

Last January Sebastien and Justin travelled to Shodoshima, the island of kioke, shoyu, and olives, located off the coast of Kagawa Prefecture of Shikoku Island in Western Japan.The purpose? To take part in the Kioke Summit hosted by Yamaroku Shoyu. Why are we visiting a shoyu (soy sauce) maker for an episode of Sake On Air? A quick internet search for any combination of the key words above will tell you why, but here's the gist: With almost no one left in Japan (which means, in the world) that possesses the skill and knowledge for crafting large-size kioke (wooden tanks) used for the fermentation and storage of sake, soy sauce, miso, vinegar, and occasionally other fermented beverages and flavorings, Japan is at risk of losing a massive element of its microbial DNA. That includes the character, quality and originality that makes Japanese regional cuisine—and Japanese cuisine in general—the delicious wonder that it is.Owner of Yamaroku Shoyu, Yasuo Yamamoto, took it upon himself to develop a means of reversing that trend. For years he and a dedicated team bound together both locally and across Japan have been honing those woodworking skills themselves and then training others around Japan that are in a position to reinstate kioke into their production. The future of Japan's kioke (and if you haven't caught on yet, the flavors that define Japan) is at risk of being lost and Yamamoto-san and team are close to being the last bastion.For years Yamamoto-san and team have been hosting what they call a “Kioke Summit,” where those in the industry come to learn the craft and share the culture of kioke. Back in January, for the first time they opened the event up a bit more to those on the periphery of the industry and hosted something more akin to an actual summit, with guest speakers, panels and lectures spread across several days with kioke construction serving as an ongoing backdrop.The incredible work, energy, passion and sense of community is something above and beyond what any of us could have imagined. Sadly, we can only transmit a fraction through the airwaves, but I think our sense of awe of the entire ordeal shines through in our discussion.And fret not, as we are indeed discussing sake and shochu as well, in the context of kioke. We touch on the input from participating breweries and distilleries, including Kenbishi, Aramasa, Satsuma Shuzo, Yamanashuzo (makers of Okutamba) and more. Plus, Sebastien pays a visit to the island's only sake brewery, Morikuni, and shares a bit of his experience.We're lucky to be joined again this week by Jamie Graves, Japanese Beverage Portfolio Manager for Skurnik Wines & Spirits and previous guest from Episode 16, who made the trek to the island with us. He tells us about his trip to Kenbishi the week prior and the unexpected discoveries and chance meetings from throughout the Summit. Speaking of Summits, for those of you that missed out on, Sake Future Summit 2020 back on November 21-22, we've begun to upload and archive the various sessions from that informative and inspiring weekend into a playlist on our official YouTube channel. The remainder are scheduled to go up over the next couple of weeks, so do check back occasionally and shareDay 1 YouTube Archive: https://www.youtube.com/watch?v=zqP_2k2S7iEDay 2 YouTube Archive: https://www.youtube.com/watch?v=lQu2XcwtxpY*Note that due to YouTube's streaming and archiving restrictions five sessions did not get included in the Day 1 archive. Some of these have been uploaded to the playlist already, with the remainder scheduled to go up in the coming weeks.We somehow managed to produce more programming over a weekend than we do in an entire year for the show. That being said, the podcast is where our home is! If you appreciate what we've put out into the world, please do leave us a review on Apple Podcasts, or reach out to us at questions@sakeonair.staba.jp. You can follow us on  Instagram, Twitter, and Facebook,

Last January Sebastien and Justin travelled to Shodoshima, the island of kioke, shoyu, and olives, located off the coast of Kagawa Prefecture of Shikoku Island in Western Japan.The purpose? To take part in the Kioke Summit hosted by Yamaroku Shoyu. Why are we visiting a shoyu (soy sauce) maker for an episode of Sake On Air? A quick internet search for any combination of the key words above will tell you why, but here’s the gist: With almost no one left in Japan (which means, in the world) that possesses the skill and knowledge for crafting large-size kioke (wooden tanks) used for the fermentation and storage of sake, soy sauce, miso, vinegar, and occasionally other fermented beverages and flavorings, Japan is at risk of losing a massive element of its microbial DNA. That includes the character, quality and originality that makes Japanese regional cuisine—and Japanese cuisine in general—the delicious wonder that it is.Owner of Yamaroku Shoyu, Yasuo Yamamoto, took it upon himself to develop a means of reversing that trend. For years he and a dedicated team bound together both locally and across Japan have been honing those woodworking skills themselves and then training others around Japan that are in a position to reinstate kioke into their production. The future of Japan’s kioke (and if you haven’t caught on yet, the flavors that define Japan) is at risk of being lost and Yamamoto-san and team are close to being the last bastion.For years Yamamoto-san and team have been hosting what they call a “Kioke Summit,” where those in the industry come to learn the craft and share the culture of kioke. Back in January, for the first time they opened the event up a bit more to those on the periphery of the industry and hosted something more akin to an actual summit, with guest speakers, panels and lectures spread across several days with kioke construction serving as an ongoing backdrop.The incredible work, energy, passion and sense of community is something above and beyond what any of us could have imagined. Sadly, we can only transmit a fraction through the airwaves, but I think our sense of awe of the entire ordeal shines through in our discussion.And fret not, as we are indeed discussing sake and shochu as well, in the context of kioke. We touch on the input from participating breweries and distilleries, including Kenbishi, Aramasa, Satsuma Shuzo, Yamanashuzo (makers of Okutamba) and more. Plus, Sebastien pays a visit to the island’s only sake brewery, Morikuni, and shares a bit of his experience.We’re lucky to be joined again this week by Jamie Graves, Japanese Beverage Portfolio Manager for Skurnik Wines & Spirits and previous guest from Episode 16, who made the trek to the island with us. He tells us about his trip to Kenbishi the week prior and the unexpected discoveries and chance meetings from throughout the Summit. Speaking of Summits, for those of you that missed out on, Sake Future Summit 2020 back on November 21-22, we’ve begun to upload and archive the various sessions from that informative and inspiring weekend into a playlist on our official YouTube channel. The remainder are scheduled to go up over the next couple of weeks, so do check back occasionally and shareDay 1 YouTube Archive: https://www.youtube.com/watch?v=zqP_2k2S7iEDay 2 YouTube Archive: https://www.youtube.com/watch?v=lQu2XcwtxpY*Note that due to YouTube’s streaming and archiving restrictions five sessions did not get included in the Day 1 archive. Some of these have been uploaded to the playlist already, with the remainder scheduled to go up in the coming weeks.We somehow managed to produce more programming over a weekend than we do in an entire year for the show. That being said, the podcast is where our home is! If you appreciate what we’ve put out into the world, please do leave us a review on Apple Podcasts, or reach out to us at questions@sakeonair.com. You can follow us on  Instagram, Twitter, and Facebook,

Our guest is Jamie Graves, the Japanese Portfolio Manager at Skurnik Wines, which is a leading wine and spirits importer and distributor based in NYC. Jamie joined us on Episode 114 and discussed his interesting path to get into the world of sake, and the unique process of sake making. In this episode, we will talk about shoshu. Jamie recently visited 14 shochu distilleries in southern Japan. We will discover shochu through Jamie’s intriguing stories from the trip as well as his job at Skurnik working closely with family-owned, traditional yet innovative distilleries. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Japan Eats is powered by Simplecast.

We’re back this week with a boozy double-interview featuring one shochu meister and one sake maven. In the first half of this week’s episode of Sake on Air, Christopher Pellegrini interviews Maya Aley, the first non-Japanese to receive the prestigious certification of Shochu Meister. Maya has been living and working in Kagoshima city since 2011. Starting as an English teacher before shifting to translation, interpretation, and local business development, she talks to us about the Kagoshima University Shochu Meister course, Kagoshima’s special place in the shochu world, and one of the city’s most famous shochu bars, Ishizue, where you can now find her regularly behind the bar. You can also find her on Instagram @maya.aley. For the second-half, Justin joins Christopher Pellegrini to speak with special guest Jamie Graves, the Japanese beverage portfolio manager for Skurnik Wines and Spirits in New York. After teaching English in the JET program for a year in 2002, Jamie found himself on the archipelago for an additional four more years where he worked various restaurant jobs, explored sake, and improved his Japanese until he was able to successfully pass the highest level of the Japanese language proficiency test. Upon returning to New York he slipped into the restaurant scene and wound up at the East Village shojin cuisine restaurant, Kaijitsu, run by head-chef Masato Nishihara. After cycling through the Japanese dining circuit, Jamie has now found a home at Skurnik, where he is responsible not only for sake, but shochu and all categories of Japanese spirits. Follow Jamie on his Instagram: @jamiefgraves, and we highly encourage our listeners to check out his insightful series of “Unfiltered” articles about sake and shochu on skurnik.com. We hope you enjoy this week’s episode of Sake On Air. If you have any feedback, comments or questions, we would love to hear from you. As we’re currently restructuring a few things on the back-end (details coming soon!), our regular email, questions@sakeonair.com, is out of commission temporarily, but you can reach out to us at any time on Instagram, Facebook or Twitter. Thanks again for tuning in. Until next time, Kampai! Sake On Air is broadcast from the Japan Sake & Shochu Information Center and made possible with the generous support of JSS (Japan Sake and Shochu Makers Association) and is a joint production between Potts.K Productions and Export Japan.

In this episode, Andy Davis talks to Jamie Graves, the CEO, and Founder at ZoneFox. On the show, Jamie chats to Andy about his entrepreneurial streak, his routes into technology and founding his security business. Jamie Graves: Jamie is the founder of ZoneFox an award-winning Endpoint Monitoring & Threat Detection software that helps customers protect their business-critical assets, data and intellectual property from malicious and accidental insider threats. He also co-founded Inquisitive Systems an Edinburgh based company that aims to rapidly become a world leader in building information security software. Inquisitive Systems is a spin-out from Edinburgh Napier University. It started trading in September 2010 after being founded by Jamie and Prof Bill Buchanan in 2008.

This special episode is all about softball. We have members of the Northwestern Lady Tigers, Coach Walkers, Kendal Rooze, Alivia Hughes, Ellie Boyer, and Jamie Graves in studio and they talk the difference in this year vs last, their hot start, and the future of the Tigers. After that, 2A #4 Tipton Lady Blue Devils are in and Coach Willis, Tori Holt, Lexi Altherr, Claire Norred, and Bailey Caylor BRING IT. They talk falling short at semi state, handling expectations, and the keys to their success. All the ladies partake in some fun loving, "get to know you" stuff during the interviews. Enjoy!

Jamie is the Founder and CEO of ZoneFox, which is an award-winning Endpoint Monitoring & Threat Detection software that helps protect business-critical assets: data and intellectual property (IP) from malicious and accidental insider threats. Jamie on LinkedIn ZoneFox website  Don't forget, to get in touch with me either try the contact page of the site or follow me on Twitter, where I can be found at @Jenny_Radcliffe

This week, Akiko is joined by Jamie Graves, the Japanese portfolio manager at Skurnik Wines, a leading wine and spirits importer and distributer based in New York City. Jamie has an extensive knowledge of sake, and discusses the Kimoto Method of making sake, how long sake keeps after opening a bottle, and much more! Japan Eats is powered by Simplecast

To find out what it is like for humanitarian workers on the ground in Yemen, Radio Canada International spoke with Jamie Graves, a Canadian who works for Save the Children in southern city of Aden.

This week’s guest on In the Drink is sommelier Jamie Graves. Jamie Graves moved to Japan when he was 22 and quickly fell in love with the food. Over five years he worked in a variety of Western and Japanese restaurants as a cook, studying the language and cuisine. In 2007 he passed the highest level of the Japanese Proficiency Exam for non-native speakers. Since moving back to New York he has worked in service, in 2008 opening Japanese fine dining restaurant Kajitsu as a server then in 2011 moving on to join the opening team of Brushstroke as a manager, a fine dining Japanese restaurant serving exclusively kaiseki style tasting menus. During his time as Service Director Brushstroke received one star from the Michelin Guide several years in a row, and was named as the #2 Best New Restaurant in the US for 2011 by GQ Magazine. In the beginning of 2014 Jamie joined Sakamai as General Manager, excited to develop one of the great sake programs in the US. In September of 2014 Jamie attended the World Sake Sommelier competition in Tokyo as one of ten finalists, and was one of three finalists selected for a “Judge’s Selection” award, with particular note of his warm approach to service and his inspired pairing of Japanese sake with Western cuisine. This program was brought to you by Visit Napa Valley.