Podcasts about nihonshu

In this episode, the gang are back together for the first time since last year, to chat to Julian about his brand new venture: Sake House!Sake House is Osaka's newest Sake Bar, and it's something Julian has been working towards, or at least dreaming about, for some time.Located in the popular area of Umeda, but a little out of the hard hustle and bustle, Sake House is a small bar with a big heart and an excellent sake menu - not to mention its fabulous host. In addition to some amazing sake, and other beverages, hand selected by Julian, guests can enjoy a small menu of tasty treats ~ with things like saganaki, blue cheese and sake kasu pizza, and a dish with hummus, being some of the current items on the menu. By the time you listen to this episode, the menu will most likely have changed a little, as will some of the sake, but that's what will keep his guests coming back for more - with each visit being a new and delicious experience.Only 3 weeks into it's existence, Sake House aims to be a venue for locals and tourists alike. A place where everyone can feel comfortable and confident ordering, drinking and exploring the world of Nihonshu.No stranger to many already in the sake industry, Julian has a wealth of knowledge and has been a passionate advocate for sake for many years. Needless to say, this venture was a long time coming - but it's finally here, and we are super excited to see how it evolves.If you're in, or planning to be in Osaka, be sure to pop in and say hi to Julian at Sake House.Congratulations, Julian - from all of us at TWTT.You can follow this podcast and its hosts on IG...TWTT Podcast: @tastewiththetojiSimone: @sakemistressMaki: @sake.amataJulian: @sakeadvocateand don't forget to check out Julian's new bar on IG: @sakehouse_osakaThis episode was recorded on 2 Mar 2025A huge thank you to our subscribers at ⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/Music by: Kazuyoshi Sato (Koikawa Shuzo)Sake House - OsakaAddress: B1, 1 Chome-2-8 Sonezaki, Osaka, 530-0057, JapanApprox 10min from JR Osaka and the Midosuji Subway and approx 6 min from Higashi Umeda Station.From Kyoto it's less than 10 minutes from Yodoyabashi Station on the Keihan Line.IG: @sakehouse_osaka

S4 Episode 39 - Les défis actuels du monde du saké avec MehdiPour ce trente-neuvième épisode, nous accueillons Mehdi, un Français expatrié au Japon qui s'est lancé dans une reconversion professionnelle des plus inattendues : devenir brasseur de saké artisanal et qui bénéficie d'une expérience hors normes de plus de 11 ans au Japon !Nous le suivrons dans son apprentissage et son perfectionnement dans les coulisses de plusieurs brasseries des régions de Nagano, Shimane et Hiroshima et Chiba. Sa grande expérience et son oeil aiguisé sur le système de production nous apporte un éclairage unique sur le monde du nihonshu tel qu'il est aujourd'hui, et sur ses perspectives. Mehdi est en effet passé par plusieurs types de production, du plus industriel au plus artisanal. Ses dernières expériences se sont d'ailleurs centrées sur une production locale, avec une plus grande place laissée aux rythmes et ingrédients naturels. Moins de contrôle : ce n'est pas aussi simple que ça en a l'air quand on est au Japon !Avec de nouveaux projets plein la tête, en France et en Europe cette fois-ci, Mehdi nous laisse sur des recommandations voyage pour découvrir facilement l'univers du saké. Sa recommandation ? La ville de Saijo dans la préfecture de Hiroshima, qui concentre un très grand nombre de brasseries toujours en activités et qui dispose d'une architecture très particulière avec ses dizaines de cheminées en brique. Pour un autre dépaysement dans un Japon authentique et loin du touriste de masse, Mehdi nous invite à louer un vélo pour parcourir les îles limitrophes sur des ponts suspendus, sans oublier de faire un arrêt par la petite de Takehara, une "petite Kyoto" (qui porte véritable bien son nom). Une fois sur place, n'oubliez pas de déguster des sakés bien entendu, il n'y a pas mieux !Bonne écoute et bon voyage ! ************ Chapitrage :00:47 : intro01:20 : présentation de Mehdi02:08 : son parcours et ses conseils d'expatriation au Japon 04:24 : ses premiers pas dans la région de Nagano07:50 : la poursuite de l'expérience à Shimane11:35 : le travail exigeant en brasserie15:33 : le perfectionnement à Saijo, la ville du saké de Hiroshima17:51 : regard sur le saké aujourd'hui et ses perspectives30:34 : visiter la région de Saijo et de Takehara lors d'un voyage au Japon (et déguster du saké !)40:20 : les évolutions dans la production du saké avec le changement climatique43:13 : nouvelle expérience dans une brasserie à Nagoya48:03 : nouvelles approches à Chiba, pour un saké biologique et naturel55:08 : réflexion métaphysique sur le travail58:36 : les projets de Mehdi en France01:01:04 : les coups de cœur de Mehdi 01:04:12 : le mot de la fin************ Les coups de cœur de Mehdi : - Petit traité "La révolution d'un seul brin de paille" de Masanobu Fukuoka- Film "Dersou Ouzala" de Akira Kurosawa (1975)************Pour en savoir plus : - le site officiel en français de la ville de Saijo qui regroupe de très nombreuses brasseries de saké dans la région de Hiroshima.- suivre Mehdi sur son compte instagram************Nous remercions Yannick de La Feuille - production sonore & sound design qui a créé notre générique et nos jingles, et pour son aide précieuse au cours des premiers enregistrements.Suivez-nous en images sur le compte Instagram du podcast : @podcast.tabibito  Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

The MEXT Scholarship deadline is quickly approaching (May 24, 2024 for the Nashville Consulate). But what is a MEXT Scholarship Program? The Krewe is digging into this today. We sit down with returning guest Tye Ebel, JET/MEXT Coordinator for the Consulate-General of Japan in Nashville, & a current MEXT research scholar, William Archambeault. Through both conversations, they share some excellent insight into the application process and the programs as a whole. Don't miss out!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode (timestamps [hh:mm:ss] where you can find the code)!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan!  (00:58:20)------ MEXT Scholarship Program-Related Links ------MEXT Scholarship Information Page (Consulate-General of Japan in Nashville's Page)Embassy of Japan's Consulate Guide (What's Your Consulate)William's Japan Times Articles------ Past KOJ Study/Work in Japan Episodes ------2024 JET Program Tips & Updates ft. Tye Ebel & Jonathan Contrades of Consulate-General of Japan in Nashville (S4B)Find Your Japan Dream Job Today! ft. Kasia Lynch of Ikigai Connections (S4E9)Studying Abroad in Japan (S2E6)Applying for the JET Program ft. Tye Ebel (S2E4)Accepted for the JET Program... Now What? ft. Megan DeVille (S1E17)------ JSNO Upcoming Events ------JSNO Event CalendarJapan Club Crawfish Boil (Sunday, May 11 - Registration Required by May 5)"YOJIMBO" Screening at Margaret Place (Thursday, May 16)

What? Bonus content, already?! That's right! The Krewe is here with a surprise bonus episode to talk about the 2024 JET Program Application Cycle. Returning guest Tye Ebel, JET Coordinator for the Consulate-General of Japan in Nashville, is back, this time with his colleague Jonathan Contrades, Culture Coordinator at the same consulate. Together, they share some excellent insight & updates (along with crucial tips & tricks) to tackling and approaching this year's JET Application.. from Statement of Purpose (SOP) tips to handling referral letters. Don't miss out!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode (timestamps [hh:mm:ss] where you can find the code)!Liquid IV Offer Link  to save 20% Off your Entire Order! (00:01:06)Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan!  (00:42:40)------ JET Program-Related Links ------JET Program USA Application PortalJET Program USA WebsiteJET Programme International WebsiteJETAA Mid-South (JET Alumni Chapter for New Orleans area, as well as LA, AR, MS) Facebook GroupJETAA Mid-South SiteMemphis Japan Fest (11/05/2023)------ JSNO Upcoming Events ------JSNO Event Calendar11/5/23 - Kwaidan Book Club: Never Let Me Go11/9/23 - JSNO Annual Meeting 202311/18/23 - Ikebana Workshop11/29/23 - Spirited Away Screening @ Margaret Place (Link TBD)

This week on Krewe of Japan Podcast... discover the life and legacy of Jokichi Takamine and his lasting impact on the city of New Orleans with regards to New Orleans-Japan relations. Is he the first ever Japanese to visit New Orleans? What makes this man such a treasure? Find out these answers AND MORE right here with special guest Stephen Lyman of the Japan Distilled Podcast.------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ More Info on Stephen Lyman, Japan Distilled Podcast, & More  ------JSNO Event w/ Honkaku Spirits: Spirited Away: A Taste of Whiskey, Shochu, & More Event Registration PageJSNO Event w/ Honkaku Spirits: Spirited Away: A Taste of Whiskey, Shochu, & More Facebook Event PageJapan Distilled Podcast on TwitterJapan Distilled Podcast on InstagramJapan Distilled Podcast WebsiteHonkaku SpiritsJapan Distilled Podcast (Episode 52) - The Improbable Journey of Jokichi Takamine, Pt. 1Japan Distilled Podcast (Episode 52) - The Improbable Journey of Jokichi Takamine, Pt. 2Jokichi Takamine website 

Existen varias historias en torno a la bebida tradicional japonesa sake, como la que este nombre en realidad es el que se le da a cualquier tipo de vino de este país de oriente, y su verdadera denominación es Nihonshu, así lo afirma Matthieu Guerpillon, embajador de la firma Sake Nami.Nos describe cómo lleva a cabo la producción de esta bebida japonesa en México, bajo los rituales ancestrales para crear un fermentado lleno de tradición e historia.Consulta este y otros deliciosos temas en Aderezo. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Maki and Simone catch up with good friend and TWTT faithful, Mr. David Cheek. Those who frequent the TWTT Project Zoom sessions will know Dave for his enthusiasm, his 3 part questions and his dedication to keeping the Nijikai going after each session, but most importantly, for his undeniable love of sake. There is no denying that sake has played a huge role in Dave's life for a long, long time - it was even how he met his wife, Miwa, who was managing True Sake in San Fransisco at that time. Dave was born in the USA, in Tacoma, Washington. He then moved to Washington DC, then on to San Fransisco and now lives in Japan, in Hachioji, Tokyo. Dave spent a couple of years working alongside Brian Hutto at Brian's sake bar in Yokohama, and later, opened Dozo Sake Bar with his wife, Miwa, in Hachioji. Sadly, despite its success, Dozo Sake had to close their doors... and not long after that, the pandemic hit. When they were able to do so, they started doing Dozo Pop-up at Chef's, the restaurant where Miwa works as a cook, in Shinjuku. More recently, Dave has started hosting a series of sake tasting workshops that look strongly sake vocabulary, moving away from lexicons and generic descriptions and making it personal - because it IS personal. He encourages those who attend his workshops to allow themselves to go on a journey with the sake, to have a conversation with the sake... so, we decided to have a conversation with Dave about the language of Nihonshu: 'Nihonshu-go'. More information about Taste with the Toji - The Project can be found on our website: https://tastewiththetoji.com/ You can subscribe to this Podcast at Patreon Music by: Kazuyoshi Sato (Koikawa Shuzo) Show notes: What Dave was drinking: Wataribune Junmai Ginjo 55 from Huchu Homare, Ibaraki Prefecture Junmai Ginjo Muroka Wataribune rice polished to 55% Yeast #9 ABV: 15.5% What Maki was drinking: Chikurin Hoshioboro from Marumoto Shuzo in Okayama Prefecture Junmai Ginjo Muroka Nama Polishing ratio: 60% ABV: 17% What Simone was drinking: Ruri Karakusa from Shintani Shuzo in Yamaguchi Prefecture Junmai Ginjo Muroka Nama Genshu Polishing ratio: 60% ABV: 16%

The Krewe grabs an eki-ben and hops on a Shinkansen to explore the prefecture of Hiroshima with their special guest Joy Jarman-Walsh (who listeners may also know as JJ Walsh). Long-time Hiroshima resident, Joy co-founded GetHiroshima, founded Inbound Ambassador, and is the host of the Seek Sustainable Japan Podcast. She shares with the Krewe her depth of knowledge in all topics pertaining to what Hiroshima has to offer. If you've ever had the desire to visit and learn more about Hiroshima, this is the episode for you!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts. Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ More Info on Joy Jarman-Walsh ------Seek Sustainable Japan YouTube ChannelSustainable Travel Japan Online Courses (2023)JJWalsh's PatreonSeek Sustainable Japan Podcast (Audio Only)Inbound Ambassador WebsiteInbound Ambassador on InstagramJoy Jarman-Walsh on LinkedInInbound Ambassador on Facebook@JJWalsh on TwitterJJWalsh Newsletter on SubstackJJWalsh Articles on Medium

On the last day of Christmas my true love gave to me...4 red wines, 3 bowls of pasta, 2 cigarettes, and a bottle of Nihonshu.

Melburnian Simone Maynard, aka the Sake Mistress, is the fourth Australian to be awarded the prestigious title of Sake Samurai. Just 70 Sake Samurais worldwide have been inducted by the Japan Sake Brewers Association since the program was introduced in 2005. There are no classes or exams. The award is given to people who champion the culture and identity of sake in Japan and global markets. Simone's passion for Japanese culture grew from an early love of art and anime, but it was another Australian sake samurai, restaurateur Andre Bishop, who ignited her sake journey at his Melbourne venue Nihonshu in the mid-2000s. Before COVID hit, Simone had made sake a full-time job running events and training sessions for consumers and hospitality staff. In a pandemic pivot, she launched Taste With The Toji, a hugely successful series of online events that connected folks in lockdown with brewers overseas. Soon, drinkers were logging in from Australia, Europe, the United States and other parts of Asia to bond with brewers and learn more about sake. She joins us now to share some unique insights on the Japanese sake industry. You'll also hear about Simone's own sake preferences, and get a run down on the Australian sake scene, including some of the top quality examples available locally, and where to find them.

Few things in Japanese culture are covered by so many myths as sake. For example, sake is not rice vodka and not even rice wine, but in essence it is rice beer. And it is far from being the most popular alcoholic drink in Japan. Starting the 3 part series on sake, let's look into the past, present and future of this traditional Japanese beverage. More info on https://japanexplained.com/sake/ Bonus episode: https://www.patreon.com/posts/66208266 Support the show: https://japanexplained.com/#support Instagram: @japanexplained Cover design: @justlavi

S2 Episode 15 – Voyager en immersion dans une brasserie de saké    Pour ce quinzième épisode, nous accueillons Siméon qui nous propose un séjour insolite : celui d'un voyage organisé au coeur de brasseries de sakés, où le visiteur met la main à l'ouvrage !  Nous avions fait sa connaissance durant notre certification de saké sommelier car Siméon était notre formateur. Mais vous le connaissez peut-être vous aussi si vous êtes allés à Japan expo : Siméon y participe chaque année avec Julien, son associé, sur le stand de leur société Osake qui importe des sakés.  Mais son activité ne s'arrête pas à la seule vente de nihonshu. En véritable passionné, Siméon a eu à coeur depuis le lancement de son entreprise de créer un véritable écosystème autour d'Osake pour populariser le saké japonais auprès du public francophone. Cela passe par l'écriture du livre "Les secrets du saké", mais aussi le lancement des "Larmes du levant", la première brasserie à sakés français, installée en Auvergne. Dernière brique à ce puzzle qui nous intéesse plus particulièrement aujourd'hui : son concept unique de "Osake tour" qui permet à des voyageurs de s'immerger dans la vie d'une brasserie durant une semaine. Si vous cherchez du dépaysement et une plongée dans le quotidien des Japonais, vous allez être servis car Simeon nous emmène non pas visiter des brasseries, mais carrément participer à la fabrication d'une cuvée avec des maîtres brasseurs et leurs ouvriers. Avec lui on apprendra à "bâtonner" les cuves, avant de se détendre le soir avec un karaoké dans un "snack" bar. On ira ensuite se coucher dans la salle commune de la brasserie, pour une courte nuit avant une nouvelle journée de découverte. C'est une occasion rare de vivre des moments privilégiés du quotidien, mais aussi de ramener de belles anecdotes ! Ce voyage est aussi une marque de confiance touchante que les brasseurs proposent aux visiteurs ! Bonne écoute et bon voyage ! ************************************

After a break Sugidama Podcast is back with a short series talking about the emergence of sake brewing methods from ancient times to our days. In this episode, we are talking about the roots of sake from how people discovered alcohol in the first place to ancient sake brewing technics used up to 800 CE using the archaeological evidence and Japanese myths and legends.Don't forget about our sponsor, London Sake, an excellent online sake store. London Sake has one of the widest selections of premium and craft sake available online today. They deliver across the UK and Europe, and with over 100 sake from 25 breweries, there really is something for everyone.Using simple online tasting notes and sensible, affordable food pairings they help you find the perfect sake without any of the fuss. Listeners of the podcast can get a 10% discount Listen to the episode to get the magical code! London Sake: making sake simple.Episode's Content:The emergence of alcoholOrigin of Sake: theories and legendsKuchikamizake: an ancient sake brewing methodStorm God Susanoo and Yamata no OrochiHow ancient sake looked and tastedSake of episode: Jidai Yamahai Junmai GinjoKampai!Sake mentioned:Jidai Yamahai Junmai GinjoHayashi HontenTengu SakeSugidama Blog: Kanzake Time! The joys of warm sakeSugidama Blog: 5 great sake to drink warmSugidama Podcast on Podchaser - please review if you don't use Apple PodcastsMusic used:Wirklich Wichtig (CB 27) by Checkie Brown https://freemusicarchive.org/music/Checkie_Brown_1005/hey/Wirklich_Wichtig_CB_27Just Arround the World (Kielokaz ID 362) by KieLoKaz https://freemusicarchive.org/music/KieLoKaz/Free_Ganymed/Just_Arround_the_World_Kielokaz_ID_362Licence: https://creativecommons.org/licenses/by-nc-nd/4.0/Vocal: Svetlana

S1 Episode 07 - Choisir son saké pour un apéro d'été Pour ce septième épisode nous allons vous parler d'une passion universelle qui nous réunit tous : l'apéro ! Mais avec une petite touche d'originalité car nous enfilons nos casquettes de saké sommeliers pour vous aider à choisir un saké pour vos apéros. Cet épisode se veut donc avant tout court et pratique. L'objectif est de vous donner quelques bases sur la fabrication du saké (juste assez pour briller devant une bruscetta) ainsi que les grandes catégories de sakés qui vous permettront de vous aiguiller dans vos achats.  Avant toute chose, combattons une idée reçue : non le saké japonais (ou nihonshu) n'est pas un digestif de 40°, mais une boison d'alcool fermenté qui titre entre 5 et 20° (entre une bière et un bon porto). Pour la recette du saké, il faut en définitive peu de composants : de l'eau, du riz (préalablement poli), du koji (champignon qui va dégrader l'amdon du riz en sucres), et de la levure alccolique (qui va transformer le sucre en alcool). L'épisode aborde les grands types de sakés suivants : - saké honjozo : saké dont l'ajout d'alcool pur intervient dans le processus de fabrication. Cela permet de stabilisé et normaliser la production, régulièrement utilisé pour la production "industrielle" - saké junmai : saké sans adjonction d'alcool pur. Seules les levures contribuent à la fabrication d'alcool. En résumé : honjozo = ajout d'alcool / junmai = pas d'ajout d'alcool. - saké daiginjo : saké fabriqué à partir de riz poli à plus de 50%, donne des sakés aux notes aromatiques fruités ou florales assez délicates (banane, pomme, ananas, réglisse)  - saké ginjo : saké fabriqué à partir de riz poli à 40% au moins (40% de couche externe retirée pour 60% de coeur de riz conservé). On trouve des notes plus rustiques (champignons, cérélaes, riz). En résumé : daiginjo = arômes floraux et fruités / ginjo = arômes plus bruts de céréales. Les sakés Nos principales recommandations pour l'apéro : Lauréline conseille un saké daiginjo pour sa légèreté et sa délicatesse, Olivier recommande un saké pétillant pour son faible degré d'alcool et son originalité. Pour vous fournir en sakés, nous vous recommandons les boutiques en ligne suivantes : - OSAKE : https://www.osake.fr - GALERIE K PARIS : https://galeriekparis.com/fr/  - LES LARMES DU LEVANT : https://www.larmesdulevant.com - COMPTOIR INARI : https://www.le-comptoir-inari.com/  - LA MAISON DU SAKE : https://www.lamaisondusake.com/  - OTSUKIMI : https://www.otsukimi.fr/  - KANPAI LONDON : https://kanpai.london/  ************************************  Pour cet épisode nous avons le plaisir d'être sponsorisé par Peko peko box. On vous propose donc de découvrir leur concept qui propose de recevoir des objets artisanaux japonais directement chez soi. Ici, il s'agit d'une box spécialement dédiée à l'été japonais qui nous a remémoré de beaux souvenirs en ces temps de voyages difficiles. Bonne écoute !     ************************************ Chapitrage : 0:45 fin du générique 1:54 la fabrication du sake 8:08 junmai & honjozo 10:00 ginjo & daiginjo 11:30 Nota Bene sur le taux de polissage 13:20 nos recommendations sake de l'apéro au dessert 18:17 où commander votre sake 21:45 la box de juillet de PEKOPEKO 26:02 conclusion ************************************ Nous remercions Yannick de La Feuille - production sonore & sound design qui a créé notre générique et nos jingles, ainsi que pour son aide précieuse au cours des premiers enregistrements, montages et leur mise en place. Suivez-nous sur Instagram : @podcast.tabibito   

Saké, a fermented drink, has much more in common with beer than spirits. A simple mix of steamed rice, water and culture, saké has been made in Japan since around 710AD. In this episode of ExtraVirgin Food & Travel Podcast, we talk all things 'nihonshu' with saké educator Melissa Mills. We find out how it's made, discuss the myths around saké, learn what the different names and numbers on the bottles mean, find out the best foods to eat with saké, talk about the trend of saké making at home, and the trip to Japan that started it all for this former dental surgeon forever.  We reckon by the end of this epsiode, like us, you'll be approaching saké with a whole new level of interest! Kampai!  

Season 1. Episode 38. As a follow up to Episode 22, where we met John's wife Myshell, and explored a bit what its like to be married to a sake nerd, this week the tables are turned! Let's meet Scott, Tim's better half! When you're not really a drinker, how much sake know-how do you really absorb over 15 years of tagging along to tastings, sake events and pairing dinners? ...a lot more than you'd think! Listen in as Scott tells us his favorite style of sake to pair with Sushi and he also brings one of his favorite sakes to taste with the hosts. We are talking the smooth, creamy and cloudy Kamoizumi Ginjo Nigori. Who doesn't love a sake that pairs with chocolate cookies that are bigger than a hockey puck? Scott also explains some of the sake adventures he has had with Tim including a trans-pacific sake cruise and surviving the 2011 Great East Japan Earthquake that struck 20 minutes before their Japan vacation was set to begin. There's a lot to explore and a few laughs along the way. And if you're not in the mood for sake, just tell 'em you'd like a Manhattan instead.

Season 1. Episode 22. First comes love, then comes… sake? What is it like to marry a hardcore sake nerd? This week we go right to the source and interview our Host John Puma’s Better Half, the lovely Myshell! She takes us behind the scenes and gives us the lowdown on a live steeped in sake and the secret advantage of a sake-nerd spouse… you get to skip the jet fuel sake and leap ahead right to the good stuff. Myshell also brings one of her favorite sakes to the table for the boys to drink: her long time favorite, the rich and robust Narutotai Ginjo Nama Genshu. Whatever you do, just don’t call it the “oil can sake”. We also learn Myshell’s game plan for finding sake bars that are off the beaten path in tokyo. Afterall – “What’s the worst that could happen?” Suffice to say that Myshell has developed her own sake palate and preferences. and If anyone ever asks you if you want to try a taste of “crazy sake” be sure to say “I Do”!

Bonjour à tous ! Après une pause assez conséquente et j’en suis navré, voici le numéro 24 de Mensetsu avec Sébastien Lemoine qui...

Season 1, Episode 6. Who doesn’t love a potluck? Well, I think lots of people don’t if you end up with three different jello salads, but we lucked out with our potluck: Three fantastic sakes to taste and profile. How did we get so, em, lucky? It must be the good luck brought in by our very first sake interview guest! Today we’ll be talking with sake pro and talented sake brewer Mr. Ben Bell. Ben is well known in the sake industry for having worked for two years at Nanbu Bijin Sake Brewery in Iwate, Japan. Getting access to work at a Japanese sake brewery is a rare opportunity for foreigners, so we talk to Ben about how that came about and his overall path in the world of sake. Tasting three unique and vibrant sakes round out our episode.

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.

Season 1, Episode 4. For this week "Junmai" is the magic word. It literally means "pure rice" in Japanese and refers to those styles of sake that are made with rice, water, yeast and koji only, with NO added alcohol allowed. Timothy and John explore the three classification grades of Junmai sake from the entry level grade (Junmai) to the middle grade of premium (Junmai Ginjo) all the way up to the luxurious, super-premium classification (Junmai Daiginjo). Learn what flavors you might expect from a Junmai style sake and what our recommended pairings are. You'll also hear about Timothy's intrepid journey finding himself alone on an isolated and rural Japanese country road in search of an elusive Junmai. And John tells of his trip to far away Kochi Prefecture to root out the perfect Junmai sake to pair with deep-fried Izakaya fare. Both stories have a happy ending, with Junmai Sake coming to the rescue. Have you tried all three grades of Junmai Sake?

Season 1, Episode 3. The rise of Covid-19 has John and Timothy recording remotely and sipping socially-distanced sake. In our last episode, we discussed the four main ingredients in sake but did you know there is actually a 5th optional ingredient as well? We are talking about "Jozo Arukoru" a.k.a. Brewer's Alcohol! It's true! Some sakes have distilled alcohol added, and some do not. For premium sake, distilled alcohol is sometimes added to round out flavors and boost aromas. The decision whether to add alcohol or not is largely a stylistic one - as both styles can be delicious. To illustrate the point, Timothy and John are each bringing an alcohol-added sake to the table to taste in this episode! let's explore how added distilled alcohol affects the flavor, texture and aroma of these sakes.

Season 1, Episode 2. Welcome aboard for the second episode of Sake Revolution. This week, join our intrepid hosts, Timothy and John, as they tackle the mysteries of what ingredients it takes to make sake! We’re going to go over each of sake’s four main components and how they impact the taste and feel of the sake you enjoy! This week’s sake tasting is a stand-out Junmai Ginjo from Yamagata, the Mac Daddy, Kudoki Jozu! Grab your favorite sake, relax, and enjoy!

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

Season 1, Episode 1. Welcome to America’s First Sake Podcast. Power to the Sake People! Join your hosts sake otaku John Puma and sake samurai Timothy Sullivan as they explore the world of Japanese Sake. This podcast will help you know where to get started with sake. Every week, we’ll teach you something new about sake in a fun and easy to understand segment, we call the “Sake Education Corner”. It wouldn’t be a sake podcast with out some sake tasting! We’ll profile and taste some of our favorite sakes. We want to make sake accessible, fun and easy to understand. We hope you’ll join us! Kanpai

Drinking is such a big part of Japanese life. People drink to build relationships with colleagues and business clients, and of course to relieve stress or relax. Many people, especially businessmen, take full advantage of these drinking opportunities often ending the evening with a pavement pizza, and passing out on the streets. We see it all the time!Conversation highlights:What our podcasters like to drink during a night out on the town.the growing popularity of craft beer in Japan.Do people drink Sake/nihonshuu at the beginning of a night out?Work parties in Japan being a big part of business culture. “nomunication” - drink and communicate.What are some unique customs when drinking with colleagues and friends?Why drinking with co-workers and clients is important in Japan.The infamous Nomihodai (All-you-can-drink) plans and why they work in Japan.Are Japanese people strong drinkers?Drunken businessmen getting wasted and passing out on the streets and subways.Comparing alcohol related violences between Japan, the US and the UK. Alcohol making Japanese people more friendly and open.The best time of the year for our podcasters - The Sapporo Beer Garden in the summer.Jingiskan - A very popular dish of barbecued lamb originating from Hokkaido.Types of Shochu, which is a strong potato based spirit.Cocktails unique to Japan and the growing popularity of Highballs.Japan is so safe that businessmen feel comfortable passing out in the streets, and women walk alone through parks.The most unique drinking custom is the Nomihodai (all-you-can-drink plan), which sounds pretty crazy and would never work in countries such as the UK and the US, but the Japanese don’t take advantage of this. When our podcasters first arrived in Japan, hearing about this drinking plan brought shock and excitement, resulting in many an early night of debauchery and blackouts. Throughout the years, the Nomihodai is still a firm favourite on nights out, but the drink-as-much-as-you-can mentality has slowly worn off. Nowadays, as the guys have aged, so have their drinking habits, having a preference for sipping good quality Sake or a couple of glasses of tasty craft beer over dribbling into empty shot glasses in the dingy nightclubs of Sapporo at 4am. Getting old and boring is real!Follow us and check out our other content:https://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gmail.com

This week: Alek is visited by a mysterious butthole specter named Davis. Davis spends the episode giving Alek a window into Tokyo Splosion's hanami past in order to divert their path from an imminent threat. Alek has trouble convincing Kyle that the encounter actually happened.    |  Intro music by clintbreeze.bandcamp.com  | Featured track: Hisen by Susumu Yokota  |  Artwork by Kyle Broyles

In Episode 147 of the Just Japan Podcast, host Kevin O'Shea chats with Gordon Heady all about Japanese sake. Sake, known also Nihonshu, is an iconic alcohol that many think of when talking about Japanese food and drink culture. Gordon is someone who knows a great deal about sake culture, history and the making of the brew! Gordon has spent several years working in Japanese sake breweries and he enjoys sharing his knowledge on Twitter and in a future book. Learn a thing or two about sake and then go out and find some in your local liquor shop or supermarket! Kevin also talks about the Spring 2017 Just Japan Podcast merchandise campaign! https://teespring.com/just-japan-podcast-spring-2017   Just Japan Podcast: Home: http://justjapanstuff.com RSS Feed: http://justjapan.libsyn.com/rss Twitter: http://twitter.com/jlandkev Instagram: http://instagram.com/jlandkev Email: justjapanpodcast@gmail.com

Voici le podcast KY récapitulatif du mois de mai avec malheureusement notre invité qui n’a pas pu nous rejoindre cette fois-ci mais ce nest que partie remise ! Aussi désolé pour les quelques minutes de problèmes techniques en début d’émission. Sinon vous retrouverez toutes vos rubriques habituelles avec les détails ci-dessous. Votre Team KY: Hôtesse: […]