Podcasts about sake samurai

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

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

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.

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

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

In this episode Simone and Julian catch up with their good friends Etsuko Nakamura and Jason Adamson, from Sake Tours Japan. Etsuko Nakamura - Sake Tours Founder / Tour Leader Etsuko Nakamura is a Sake Samurai, Advanced Sake Professional certified by The Sake Education Council and a Government Certified Bilingual English Guide [Registration Number: EN02400]. Etsuko owns and operates sake tours under enakamura Inc, Registered Travel Agency No. 3 – 7490 approved by the Government of Tokyo. Etsuko began Sake Tours in 2008 and believes in giving guests an experience rather than just a tour. She has toured more than 300 sake breweries around Japan and enjoys creating and leading customised tours for special interest groups. Jason Adamson - Tour Leader /Marketing / Photographer Jason has been living in Osaka, Japan since 2011. He has a Masters in Gastronomic Tourism from Le Cordon Bleu and is an Advanced Sake Professional having studied under John Gauntner and the Sake Education Council. Jason takes care of all the website, photos and marketing at saketours.com and when not travelling around Japan drinking sake and eating food - he is curating new tours, taking photos, making videos and feeding the internet. He also is part of the team at Sake Industry News. In the early days of TWTT The Project, Etsuko and Jason were regular Zoom room attendees, as COVID and border closures had put a stop to sake tourism. We don't see them much in the Zoom room anymore, and all for good reason... Now Japan's borders are open again and sake tourism is growing in popularity and demand, which means these guys are busy planning and running sake-focused tours to some amazing destinations all over Japan. We chat a little about their own personal sake journeys as well as the birth and evolution of Sake Tours, and sake tourism in general, as well as their future plans for their tours. We hope you enjoy listening to our chat with Etsuko and Jason as much as we enjoyed having it. This episode was recorded on 23 Nov 2023 You can follow Sake Tours on Instagram @sake_tours or find her website in our links list below. 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://saketours.com/ https://www.chiyomusubi.co.jp/ https://kaiunsake.com/english https://rihaku.co.jp/ https://sake-world.com/sin/ https://sake-world.com/sake-professional-course/

"Every sake has a story". We spoke to the organiser of Australian Sake Festival, Tsuyoshi Endo and curator of the festival, and Sake Samurai, Simone Maynard. - 「すべての日本酒にストーリーがある」。オーストラリアの人々に日本酒のおいしさと奥深さを伝えたい。オーガナイザーの遠藤烈士さんと、フェスのキュレーターで、「酒サムライ」のシモーン・メイナードさんにお話しを伺いました。

In this informative episode of Chef AF, join us as we explore the fascinating world of sake with Sake Samurai, author, and expert Michael Tremblay. Delve into the evolution of sake in the food and beverage industry, and discover the art of pairing this versatile beverage with food and cocktails.I began my conversation with Michael Tremblay by congratulating him on his induction as a Sake Samurai, a prestigious title held by only a select few. Tremblay described the honor as both humbling and deeply meaningful. He explained that the title signifies not only his dedication to promoting sake and its culture, but also his commitment to fostering international understanding and appreciation for this traditional Japanese beverage.Discussing his collaboration with SOTO, Michael shared that he was drawn to the company's modern and creative approach to sake, which aligns with his own mission of making it accessible and appealing to a wide range of people. As a collaborator, he has helped introduce innovative sake options, worked on product development, and engaged with sommeliers and consumers alike.Regarding the recent Sake Masterclasses held in LA, NYC, and Miami, Michael explained that these events were designed to support the launch of SOTO's new Limited-Edition series, which celebrates iconic Japanese breweries. The first collaboration, SOTO X YAMAGATA MASAMUNE, highlights a brewery with a rich history and exceptional craftsmanship. Tremblay praised SOTO for their commitment to showcasing the unique qualities of each brewery in the series.When asked about his co-authored book, "Exploring the World of Japanese Craft Sake: Rice, Water, Earth," Michael emphasized the importance of understanding sake's deep connection to its raw materials, as well as the significance of the brewing process. The book aims to provide readers with a greater appreciation for the nuances and complexities of sake production.Michael described the creation of the Sake Scholar Course as a natural progression in his journey to share his passion for sake and honkaku shochu. The course promotes a deeper understanding of these beverages by exploring their production and history across Japan's 47 prefectures.Sharing insights from his experiences working in various sake breweries, Michael noted unique brewing techniques such as using natural yeasts or employing distinct fermentation processes. He explained that these methods can dramatically impact the final product, creating a diverse array of flavors and profiles.As the Beverage Director at Ki Modern Japanese + Bar, Tremblay strives to offer a balanced selection of traditional and progressive sake options. He believes that showcasing a variety of styles is key to helping customers discover their own preferences and expand their palate.For newcomers to sake, Michael advised approaching the beverage with an open mind, seeking out tastings or events, and asking for guidance from knowledgeable professionals. He emphasized the importance of experimentation in uncovering personal preferences.On the topic of pairing sake with food, Michael explained that sake's unique characteristics, such as its umami component, can complement and enhance a variety of dishes. He encouraged individuals to consider factors such as acidity, sweetness, and aroma when pairing sake with food.Looking to the future, Tremblay anticipates a growing interest in sake within the food and beverage industry. He expects to see increased experimentation with sake-based cocktails, as well as innovative sake and food pairings that challenge traditional norms. Overall, Michael envisions a bright future for sake, as more people embrace and appreciate its unique qualities and versatility.

The final episode of Season 4 is about a new Shochu Advisor Course, run by the Intentional Sake School. I have recently taken it and decided to share my experience. The course was taught by amazing Toshio Ueno,  a Co-Founder of the Sake School of America, Director of Sake at MTC. Ueno san is Sake Samurai and advisor to many Japanese government bodies, associations and companies. His knowledge stretches from wine and beer to sake and shochu and many other areas. It's a new and I think the only shochu course available in the UK. It's a short and to-the-point course with a very wide coverage from the history of shochu to shochu-making methods, types, ingredients, food pairing etc. After completing the course you will sit an exam and if successful will receive a Shochu Advisor certificate. The course is great and highly recommended if you are interested in Japanese alcoholic beverages!Don't forget, Sugidama Podcast now has a sponsor, London Sake, an excellent online sake store. London Sake has one of the widest selections of premium and craft sake (and shochu!!!) 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:What is shochu?How sake and shochu are similar?Ueno sensei and the International Sake SchoolWhy did I decide to get a Shochu Advisor Diploma?The Shochu Advisor course contentThe shochu tasting part of the courseFinal ThoughtsSake of the episode: Takara Towari Soba ShochuKampai!Shochu mentioned:Takara Towari Soba ShochuTakara USAYutakaThe Sake School of AmericaSugidama 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

Toshio Ueno built the Sake School of America. In 2016 he was awarded the Industry's most prestigious title Sake Samurai from Japan Sake & Shochu Makers Association.  Oh and Sake and Oysters are magical. You heard it here. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

The United States is the largest export market for Japanese sake. And for the last few decades, New York has been the key destination for sake outside Asia.  Many sake brands first came there and only after that to Europe.  A dedicated sake bar Decibel opened its doors in New York in 1993, almost 30 years before London got its first sake bar. So how does the sake scene in the United States and in New York in particular look like now? In this episode, I am talking to Timothy Sullivan, a Sake Samurai and a founder of the Urban Sake website and John Puma, who is probably the biggest sake geek in New York. And together they are Sake Revolution, the first American sake podcast, of which I am a big fan and even was a guest in episode 107. I love Tim's and John's podcast because it's always fun but also gives you tonnes of useful information about sake! Don't forget, Sugidama Podcast now has a 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:Meet Sake Revolution!Peculiarities of the US alcohol marketSake in the US: growth, top states etc.Where to drink and buy sake in New YorkSake consumer awareness and what sake is popular in the USThe US jizake: local sake breweries in the USFuture trends and observationsSake of the episode:Tim: Hakkaisan Yukimuro "Snow Aged 3 years" - Junmai Daiginjo Sake John: Brooklyn Kura Number Fourteen - Junmai Ginjo Kampai!Sake mentioned:Hakkaisan Yukimuro HakkaisanSorakamiBrooklyn Kura Number FourteenBrooklyn KuraSake Revolution PodcastUrban SakeThe Sake NotesSugidama 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

Summarizing the work of Elliot Faber is a challenge. Often simply introduced as “Sake Samurai”, a title bestowed in 2016, which added him to the ranks of the select and deserving few to carry the title, ever since he catapulted onto the global sake scene as beverage director spearheading an inspiring sake program at Hong Kong's now renowned Yardbird in 2011, Elliot has gone on to position and re-position himself in every crack and crevice of the sake industry where he found room for meaningful contribution. In doing so, the Canada born-and-raised workhorse has strategically and masterfully woven an ecosystem for the proliferation and education of exceptional sake throughout one of the world's most competitive and dynamic sake markets – Hong Kong.On this week's episode, Elliot sits down with regular host Justin Potts to talk about the evolution of Hong Kong's now sake experience mainstay – Sake Central (where he is now interim CEO) – as well as how his other ventures such as Sunday's Spirits and Kura Collective have proven integral to bringing exceptional Japanese sake, whiskey, shochu (and awamori!) product and relationships to life in Hong Kong and beyond. We touch upon the rapid succession of new projects and evolving initiatives that he helped bring to life amidst the island's complex relationship living with COVID-19, and how unexpected opportunities led to knew projects in Singapore and a soon-to-be-opened sake dining establishment in Germany.Last but not least, in 2022 Elliot was finally able to track down and acquire the rights to his 2015 book that first demonstrated to many of the sake-loving public outside of Hong Kong the passion and dedication that had been inspiring his work for years. Sake: The History, Stories and Craft of Japan's Artisanal Breweries is (finally!) available once again through the serendipitous birth of the currently one-off Tanso Publishing house. Elliot tells us about the challenges with bringing this passion product back to life, as well as plans to further expand the work with extensive travel plans scheduled this summer in Japan.A difficult man to keep in one place, right now Elliot is doing a “Sake a Day” challenge over on his Instagram, which is a great way to interact with the ever-busy Sake Samurai. As for us here @sakeonair you we're easy to keep up with on Instagram, Twitter, and Facebook. Don't hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com.We'll be back very soon with plenty more Sake On Air.Until then, kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

As much as this week's episode is informative, it's also a bit of a celebration.Simone Maynard (aka: Sake Mistress) has been a dedicated, hard-working evangelist spreading the good word of sake in her native home of Australia for years. That was until the spring of 2020 sent any and all opportunity to congregate around a bottle of nihonshu to a screeching halt. Unable to sit idly by while Japan's breweries' sales slumped and sake-inspired communities seemed to gradually dissolve, she launched Taste with the Toji, a weekly online community bringing sake lovers and sake-curious into the virtual room living room's of sake breweries throughout Japan. What began as an experiment in hopes of at least managing to do something rather than nothing while being stuck in one of the most restrictively locked down regions of Australia, that experiment organically evolved into a nearly weekly gathering that is now approaching its 100th session as of this recording.Managing to cultivate a sake-centric community that incorporated a vast range of Japan's most inspiring breweries and dedicated sake-driven followers eagerly tuning in each week for new sake discoveries and to check in with new and old friends alike, Taste with the Toji has become an international sake-lovers' virtual watering hole that a diverse and ever-growing community not only takes part in, but also contributes to.For a number of reasons outside of her control, despite extensive and incessant communication with breweries and community members supporting her work from Japan, the Sake Mistress was unable to venture back to the sake homeland until September 2022. Thanks to her thoughtful and dedicated engagement with the world of sake, her return marked both an inauguration and a celebration, as she was honored the with the prestigious title of Sake Samurai.For this week's episode, we interview Simone in front of a live audience, digging into her personal sake story, but also discussing her experience with the evolution of Taste with the Toji while distanced from Japan but connected through community at a distance over the past 2+ years, how it feels to be back on the island after so long for an entirely unexpected (but well-deserved) honor, and how she's thinking about her sake path ahead.For some of our listeners, this episode may come across as a bit “inside baseball.” That's because the live audience gathered for this week's recording is comprised of individuals that have been either dedicated followers or contributors (most often both) to the Taste with the Toji community over the past couple of years. An endeavor intrinsically interwoven into Japan's sake landscape, the support of many individuals based here on the island have been a critical component fueling what Taste with the Toji has grown into. For many, this was the first chance to meet in person, celebrating the work of an inspiring Sake Mistress and an opportunity to raise an ochoko together in real life.This was a rather special session that we all enjoyed a great deal. We hope that all of our listeners enjoy it as much as we did. We're as busy as ever at @sakeonair over on Instagram, Twitter, and Facebook. If you're curious to know what the cast and crew of Sake On Air are up to or awaiting hints about what we've got coming down the pipeline, be sure to follow along with any or all of the above. If you'd like to share your thoughts or questions with the hosts, please reach out to us at questions@sakeonair.com.We'll be back in a couple of weeks with more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

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.

Our guest is Michael Tremblay who is a Sake Samurai, international sake judge, sake sommelier, and certified sake educator based in Toronto, Canada. Michael is also the co-author of the excellent new book “Exploring the World of Japanese Craft Sake: Rice, Water, Earth” from Tuttle Publishing. This book is not an ordinary book on sake. It not only covers the basics of sake with unique insights but also discusses more advanced topics such as new rice varieties and water mineral contents and how these elements articulate the terroir in each region. But make no mistake, this book is a fun read rather than a textbook, although you would learn so much from it without trying. You will also get to meet people from 35 breweries and other key players in the sake industry, such as koji providers and female toji. In this episode, we will discuss how Michael became a renowned sake expert and educator, intriguing topics featured in his new book, including the latest trends of popular sake rice, how newly developed flower yeasts are changing the flavors of sake, Japan's diverse regional terroir, 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.

It's always exciting to read a new book about sake. There are not that many of them published outside Japan.  But the fact that this new book is written by two amazing authors and sake specialists Nancy Matsumoto, a renowned sake and food journalist and Michael Tremblay, Sake Samurai and sake educator, makes it even more thrilling.In this episode, I am talking with Nancy and Michael about their new book, Exploring the World of Japanese Craft Sake: how they came up with the idea, what it is like writing a book together, the main concept, key points, the people they met and sake they drank.Don't forget, Sugidama Podcast now has a 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:Nancy's and Michael's sake storiesComing up with the idea for the bookWhat is it like to write a book together?The book's concept and structureSake vs Wine: TerroirKey points of the bookPeople and discoveriesLooking back: Do you remember your first sake?Sake of the episode: Sohomare Kimoto Tokubetsu Junmai & Sohomare Kimoto Junmai Daiginjo (Nancy) and Gozenshu 9 Junmai Usu-Nigori Bodaimoto (Michael) Kampai!Book:Exploring the World of Japanese Craft Sake: Rice, Water, EarthSake mentioned:Sohomare Sake Sohomare Sake BreweryWorld Sale Imports UK (importer)Kimoto Tokubetsu JunmaiThe Whiskey ExchangeKimoto Junmai DaiginjoSorakami Online StoreGozenshu Junmai Bodaimoto Usu-nigori (Misty Mountain)Tengu SakeSugidama 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

My guests are Tim Sullivan & John Puma, who are the hosts of the Sake Revolution podcast.The Sake Revolution podcast started in January 2020 and each episode is so informative and so much fun that I have never missed an episode of the show. Tim is a sake expert and the founder of Urban Sake. He is also an honorable Sake Samurai as well. It is a title given by the Japan Sake Brewers Association to those who promote sake and Japanese culture. He joined us already twice in Episodes 32 and 100. John is also a sake expert and the founder of Sake Notes, which is a fascinating website all about sake. You may have tried sake and started to like it, but aren't sure how to move on to the next step of discovering the fantastic and profound Japanese national beverage. In this episode, we will discuss how you can proactively explore Japanese sake. Also, Tim and John brought a special sake, so they will teach us how to taste sake as well! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Meet Patrick Ellis! This was a great conversation. Patrick founded Bluenote Sake 25 years ago and has been the main pioneer who brought premium sake to Canada. He has always had a passion for Japan and its culture even going so far as to study over in Tokyo. We talk about Sake and food of course, but we also dive much deeper into Japanese culture and his love of the country. A few years ago Patrick was awarded the esteemed distinction of Sake Samurai by the Japanese Brewers Association. Only a handful of non-Japanese have ever been considered for this award, it a true testament to his dedication to his craft and love of people.If after listening you would like to try some premium sake for yourself here are some wonderful options to get you started. Dassai '45' - Asahi Shuzo - Junmai Dai Ginjo - Most Iconic Name in Saké WorldSaika - Nakano - Dai Ginjo -  Fine Saké Award 4x in RowAdatara - Oku no Matsu - Ginjo - Grand Champion Saké (IWC)Pearl Momokawa - Saké One - Junmai Ginjo Nigori - Creamy, cloudy, less filteredGassan Izumo - Yoshida - Junmai Ginjo - Elegantly rich, using the softest water in JapanEnjoy! 

In an ideal world we'd bring you listeners a brand-new episode each and every week. While we can't see that happening in the immediate future, in the process of creating or preparing for many of our episodes we end up with a lot of fun and insightful conversations that sadly just don't make it into a final episode.Whether it be interviews conducted in attempt to broaden our perspective and gain further insight into a specific topic before attempting to tackle it, or an unanticipated tangent during a regular recording that we just can't bring ourselves to carve up, but also can't force into the overall show structure, we've continued to amass quite a bit of material that we would love to share with our listeners at some point and in some capacity.That's what we're testing the waters with this week, in our first (but hopefully not last) episode of “Okawari”.In Japanese, the term okawari refers to ordering “another round”. Essentially, if you're asking for okawari, you want to keep the party going. That's what we hope this week's show (and future okawari installments) can bring to the table.As part of the process of examining the world of Nigori Sake for episode 60, we thought it would be interesting to get a bit of insight into the U.S. market's unique attachment to this special style. In order to do that, we called up sake expert, certified Sake Samurai, and self-declared Sake Ninja, Chris Johnson, to share with us the evolution and status of the style in the U.S.One thing for sure is that we'll be coaxing the Sake Ninja to reappear in future episodes, as there are dozens of topics that we'd love to pick his brain on, and he deserves a feature all his own. That's one of the reasons we're giving this week's conversation okawari status. Our chat with Chris is both great supportive material for our previous episode, while providing more than enough substance to be fully satisfying as a stand-alone episode in its own right. We've got lots more material in the vault that we could use to pour you all “another round” of your favorite past topics, guests, and even entirely new snippets and insights. Let us know what you think of the concept and we'll see what we can do to develop the format in the future.You can send those thoughts to questions@sakeonair.staba.jp or message us via Instagram, Twitter, or Facebook. Note that you'll also help out the show by leaving us a review on Apple Podcasts or on whichever service you rely upon for your podcast needs.Thanks for supporting us here at Sake On Air. We'll be back with more sake and shochu-infused goodness in just a couple of weeks.Kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

In an ideal world we’d bring you listeners a brand-new episode each and every week. While we can’t see that happening in the immediate future, in the process of creating or preparing for many of our episodes we end up with a lot of fun and insightful conversations that sadly just don’t make it into a final episode.Whether it be interviews conducted in attempt to broaden our perspective and gain further insight into a specific topic before attempting to tackle it, or an unanticipated tangent during a regular recording that we just can’t bring ourselves to carve up, but also can’t force into the overall show structure, we’ve continued to amass quite a bit of material that we would love to share with our listeners at some point and in some capacity.That’s what we’re testing the waters with this week, in our first (but hopefully not last) episode of “Okawari”.In Japanese, the term okawari refers to ordering “another round”. Essentially, if you’re asking for okawari, you want to keep the party going. That’s what we hope this week’s show (and future okawari installments) can bring to the table.As part of the process of examining the world of Nigori Sake for episode 60, we thought it would be interesting to get a bit of insight into the U.S. market’s unique attachment to this special style. In order to do that, we called up sake expert, certified Sake Samurai, and self-declared Sake Ninja, Chris Johnson, to share with us the evolution and status of the style in the U.S.One thing for sure is that we’ll be coaxing the Sake Ninja to reappear in future episodes, as there are dozens of topics that we’d love to pick his brain on, and he deserves a feature all his own. That’s one of the reasons we’re giving this week’s conversation okawari status. Our chat with Chris is both great supportive material for our previous episode, while providing more than enough substance to be fully satisfying as a stand-alone episode in its own right. We’ve got lots more material in the vault that we could use to pour you all “another round” of your favorite past topics, guests, and even entirely new snippets and insights. Let us know what you think of the concept and we’ll see what we can do to develop the format in the future.You can send those thoughts to questions@sakeonair.com or message us via Instagram, Twitter, or Facebook. Note that you’ll also help out the show by leaving us a review on Apple Podcasts or on whichever service you rely upon for your podcast needs.Thanks for supporting us here at Sake On Air. We’ll be back with more sake and shochu-infused goodness in just a couple of weeks.Kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Season 1. Episode 50. Well it's been 50 episodes since Sake Revolution launched in 2020.  The year turned out very differently than we expected... as did our little sake podcast.  This week John and Timothy flip the script on its head and start the episode with a "kanpai".  John starts by asking Timothy what the heck is a Sake Samurai anyway? Has anyone else ever had a crazier first day in Japan? Let's all promise to "Spread the word about Japanese sake around the world with pride and passion!" Then, we look back on how the Sake Revolution got started... it was just a couple of guys with a sake-soaked podcast idea and absolutely no idea what they were doing. What could go wrong!?  Well, as it turns out, transcription A.I. is not yet up to speed with all the latest sake vocabulary, leading to hilarious transcription errors such as SUCKY Revolution. JUNE MY GOOD JOB!  Challenges aside, to celebrate this milestone, the guys enjoy a 50% milled Yamdanishiki Junmai Ginjo from Izumo Fuji Brewery to celebrate 50 episodes.  This soft and lovely sake is the perfect soft landing pad for winding down our first season of episodes.  Looking to the future, we see a sunny horizon of on-location episodes and maybe even a visit to Japan??  Our sincere thanks to everyone who has listened to Sake Revolution so far.  We are so grateful and hope to bring you more sake sipping, savoring and kanpai-ing in the next 50 episodes.  Let's go!

My guest for Episode Sixteen of the Fermenting Place [podcast] is Sake Samurai, Michael Tremblay. Michael is like a Master of Wine, but for sake. He is one of only 70 sake samurai in the world. So, when it comes to wanting to learn and know a little more about sake and its place within our world, Michael Tremblay - Sake Samurai, is the guy you want to talk to. In Episode Sixteen of the Fermenting Place [podcast], Michael and I discuss... Sake... surprisingly, as well as becoming a Sake Samurai The Elements of Sake Parallel Fermentation Starch Hearts Magical Water Mapping Great Sake Sites The Emergence of GI Classifications And so much more... obviously. This is a deep dive into sake growing and production, from a brief description of the growing and brewing process, to what the role of place and site and environment plays in the ultimate expression of this most mysterious fermentative beverage. - - Connect: - Michael Tremblay - @mtrsake / sakescholar.com - Fermenting Place - @fermentingplace / fermentingplace.com - - If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you. This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters. Thank You! - - Thanks for listening... and reading this far down! x --- Support this podcast: https://anchor.fm/fermenting-place/support

Season 1. Episode 42. Sake Industry insider Monica Samuels had us at “Cheez-its.” When discussing the latest trends in sake and food pairing, Monica blew our minds suggesting we look into sake and junk food. Believe us, we will. Genius! Getting her start at Sushi Samba in it’s Sex-and-the-City heyday and quickly rising to manage a list of over 100 sakes at a time when most New Yorkers had never even heard of a sake cocktail. Monica tells us about her growing interest in sake that was encouraged by some impressive sake brewery visits to Japan. It wouldn’t be Sake Revolution without a tasting and Monica brought us a doozy to sink our teeth into. From Manatsuru Brewery in Fukui prefecture, we explore the fun and funky Mana 1751 Yamahai Tokubetsu Junmmai Muroka Genshu. The product of a true micro brewery, this is a Yamahai lover’s Yamahai for sure. Join us on our fun and enlightening visit with Monica Samuels!

Season 1, Episode 12. Join us this week as we keep things caliente and chat with our good friend Chizuko Niikawa-Helton about one of her favorite topics, Hot Sake! Chizuko is the president of Sake Discoveries, a New York based Sake PR company as well as a Sake Samurai. First, we learn how Chizuko discovered sake and ended up in the Big Apple and how her fashion industry experience helped her succeed at matching customers with sake. Chizuko also gives us some inside scoop on her hot sake pop up bar, "Sake Caliente" and how to easily select which sakes may be good for warming and what temperatures are best (watch out lukewarm fans!). In our tasting session, we taste a trio of sakes that are all good for warming up. It's fun to see where to tasting notes overlap for these three sakes. Rice-y and a whole lot of caramel! Kanpai!

Today, leading Sake expert Timothy Sullivan joins us to discuss the fascinating world of Sake.Timothy is a Sake Samurai, an educator with the Sake School of America, and an SSI International Sake Sommelier. He also founded UrbanSake.com and is the founding president of the American Sake Association.  As well as being the Global Brand Ambassador for Haikkaisan I Brewery, he also shares his knowledge for the beverage through his Sake Revolution podcast. In this episode we’ll be discussing his journey becoming a Sake Samurai and his experience making Sake in Japan. Learn about Sake https://www.urbansake.com More about Haikkaisan Brevery 

ENTER.Sake is a boutique Japanese sake collection curated by renowned techno artist Richie Hawtin, who joins us this episode of the Drinks Adventures podcast.Richie aka Plastikman has been drinking sake while touring Japan on a regular basis since 1994.But he very quickly became obsessed with it on a much deeper level, so much so that he enrolled in the Japanese sake course taught by the legendary John Gauntner, a previous guest on the show.In this episode, Richie discusses his evolution from Japanese sake drinker to aficionado, then founder of the ENTER.Sake brand.In 2014, he was recognised for his efforts in promoting Japanese sake around the world, when he was awarded the prestigious title of Sake Samurai.In Australia, you can find Richie's brand ENTER.Sake in retailers stocking from distributor De Ja Vu Sake, whose founder Yukino Ochiai – a fellow Sake Samurai – we met in the very first episode of the podcast.

From his first sip of premium sake at a New York City Japanese restaurant, Timothy Sullivan’s life path was changed. First starting an online resource for sake information at UrbanSake.com, then being awarded in Japan the title of Sake Samurai, becoming a Global Brand Ambassador for Hakkaisan Sake Brewery, then an instructor at the Sake School of America and a WSET Level 3 sake educator, and most recently the Founding President of the American Sake Association.

EP 15 – Live with Andre Bishop and William Stuart In March we did four shows, all recorded live at the Aoyama Sake Flea, and who should we bump into than the Sake Samurai, Andre Bishop, and William Stuart, the CEO of Colorado Sake Co.? We managed to grab a few minutes with them to sit and talk sake. The conversation wandered from America to Australia as we picked their brains on topics like sake legislation, drumming up interest outside of Japan, and the future of sake as a culture and industry. We have a lot more exciting content from the Aoyama Sake Flea coming very soon; so stay tuned for more Sake On Air. And if you’re a sake aficionado like us and have the perfect topic for an episode -or just want to let us know how much you love the podcast- share your thoughts with us at questions@sakeonair.com. Your feedback does wonders to support the show, so if you love SOA and want to see it grow, consider tipping your glass to us online with a review. Sake On Air is regularly broadcasted from the Japan Sake & Shochu Information Center and made possible by the generous support of the Japan Sake and Shochu Makers Association. It is a joint production between Potts.K Productions and Export Japan.   Kampai!

In recent weeks we’ve had the opportunity to sit down with some exciting guests for special events and interviews, and this week is no different. First, we’re finally giving some much-deserved attention to the world of shochu this week. Better yet, we were able to round up an amazing group of bartenders, mixologists and all-around beverage specialists that have been resetting the standards for quality and innovation in some of the world’s most recognized and lauded drinking and dining establishments across New York, London and Sydney. For those following the cocktail scene, everyone on the show this week likely needs little-to-no introduction.   We’re joined by Thomas Waugh, bartender and director of bar operations for Major Food Group in New York, overseeing establishments such as Dirty French, ZZ’s Clam Bar, The Pool Lounge, and others; as well as heading up the bar operations at Karasu, the izakaya-style Japanese restaurant and cocktail bar. We also welcome Mike Enright, owner and bartender at Sydney’s famous gin bar, The Barber Shop, often popping up on many Most Influential Bar and Bartender lists, both in Australia, as well is internationally. He’s even taken his mastery of gin to a new level with a line of gin-infused/inspired grooming products – a rather perfect pairing for a Barber Shop. Then we have Ryan Chetiyawardana, likely better known to everyone as Mr. Lyan. He’s the man responsible for White Lyan in London, the cocktail bar that shook up the industry when it opened in 2013, as well as Dandelyan, voted World’s Best Bar 2018, Cub, and Super Lyan. He might very well be one of the busiest men in the business. And last but certainly not least, we have Matthew Hunter, head bartender at the renowned Eleven Madison Park, ranked best restaurant in the world at 2017’s World’s 50 Best Restaurant awards.   A huge thanks to these gentlemen who were kind enough to join us for a quick chat, and a shochu tasting, following a whirlwind week-long journey throughout Kyushu, Japan’s southern island and motherland of shochu.   And, to top things off, for the second segment we travel to France to get our sake fix! Or shall a say, France comes to us! Right after successfully wrapping up another Salon Du Sake in Paris, Sake Samurai and organizer of France’s largest celebration of all-things-sake, Mr. Sylvain Huet, popped in to chat with us during his recent visit to Japan, where he was also organizing the first annual CMB-hosted Sake Selection awards in Mie Prefecture. We catch with Sylvain on what he’s been up to, the evolution of Salon du Sake, and what he’s excited about with regards to sake in Paris.   Sebastien and Justin guide you on this densely packed episode that traverses the globe, as well as bridges the worlds of sake and shochu. We hope you enjoy.   – 03:24 Interview with Matthew Hunter and Thomas Waugh – 15:04 Interview with Mike Enright and Ryan Chetiyawardana – 32:13 Interview with Sylvian Huet   @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also find us on Soundcloud and YouTube (hopefully) very soon. Send your questions, comments, praise, criticisms, show ideas, and kind words to questions@sakeonair.com A nice review is always welcome, as well. 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, with Mr. Frank Walter making it all sound lovely. Thanks for listening. Kampai! Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

If you haven't yet discovered the delights of Japanese sake, now is the time to add it to your drinking repertoire.Cast aside any preconceptions you may have of that cheap and nasty stuff served hot in Aussie-Japanese restaurants.Premium Japanese sake is every bit as rich in heritage, sophistication and complexity as fine wine, and it is a superior match for many cuisines.Australian visitation to Japan continues to increase and with that, growing numbers of us are looking to enjoy fine Japanese food and drink on our return.The increased interest in Japanese sake has driven the growth of exports to Australia, which is now the second fastest growing market for Japanese sake worldwide.Eighteen sake breweries recently participated in a sake showcase and masterclass in Sydney organised by Japanese trade authorities, attended by the local restaurant trade.Drinks Adventures attended to find out a bit more about what makes sake unique. We spoke with leading sake brewers and local champions of Japanese sake including Yukino Ochiai of De Ja Vu Sake, Melbourne restaurateur Andre Bishop and Sakeshop founder Leigh Hudson.Music credits:Cameo Culture - SandboxCameo Culture - FrancoisHigh Highs - Glamorous Party (Cameo Culture Remix)Bad Snacks - MizukiAll other Drinks Adventures episodes, show notes, transcripts and many helpful links are available on the podcast website, DrinksAdventures.com.au, and you can email me at hello@drinksadventures.com.au.Follow James Atkinson on Facebook here, Instagram here and Twitter here.Theme music ‘Sandbox’ by Cameo Culture. You can listen to more from Cameo Culture at https://soundcloud.com/cameoculture.

Elliot Faber's story starts in the most unlikely of places. The relatively sleepy Canadian city of Calgary is known more for its cowboys, oil industry, and annual Calgary Stampede than for any sort of old world heritage of wine and spirits. But a thirst for travel and a desire to see the world would catalyze Elliot's long journey as a somelier, beverage director and the title of Sake Samurai. Production by MAEKAN & Sunday's Grocery Hosted by Eugene Kan Photography by Fung Siu Yan See the whole story here. What is MAEKAN? MAEKAN 

On this week's episode of Japan Eats, Akiko is joined in studio by Tim Sullivan, Brand Ambassador for the Hakkaisan Sake Brewery. Tim was the first person ever to receive a Cultural Activities Visa to study sake making in Japan! He founded UrbanSake.com, America’s longest-running sake website, and was awarded the title of “Sake Samurai” by the Japan Sake Brewer’s Association in recognition of his work promoting sake outside of Japan. Japan Eats is powered by Simplecast.

After discovering premium sake for the first time in 2005, today’s guest Tim Sullivan went on to found UrbanSake.com, which is now America’s longest-running sake website. Just two years later, he was awarded the title of “Sake Samurai” by the Japan Sake Brewer’s Association in recognition of his work promoting sake outside of Japan. Sullivan is now an instructor for the Sake School of America, and works as the International Brand Ambassador for the Hakkaisan Sake Brewery to spread sake culture both at home and around the world. “My quality of life has gone up so much because I’m able to work in the sake industry, something I love.” [12:45] – Tim Sullivan

Today on Japan Eats, Akiko is sitting down with one of only 48 “Sake Samurais” in the world as honored by the Japan Sake Brewers Association – Roger Dagorn. Also a noted Master Sommelier, Roger shares how he came around to the fascinating world of distinguished beverages as well as details on how he analyzes and pairs all types of food with various sakes plus relays how sake is typically produced. After the break, Roger describes the induction ceremony associated with the “Sake Samurai,” the importance of educating about sake, and his tips for pairing sakes with meals. This program was brought to you by The International Culinary Center. “Every time I taste sake, I think about what I can pair it with food… Sake can be a food, it is meant to be consumed with food.” [8:00] “Sometimes with age they can take on strong aromas of smokiness and gaminess… Some people even compare them to scotch sometimes without the high alcohol.” [31:00] —Roger Dagorn on Japan Eats