Podcasts about sake school

In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with Cokie Ponikvar and Omar Lima. They discuss the importance of blind tasting, the challenges they've faced in their tasting journeys, and how they apply blind tasting skills. Cokie Ponikvar runs the wine education platform @cokiesworldofwine, which has 299,000 followers on Instagram. She began her wine career while studying at the University of Toronto and working as a sommelier at the Four Seasons Hotel. Today, her approachable wine videos have over 52 million views. Cokie is a Certified Sommelier through the Court of Master Sommeliers, Americas. Omar Lima is a sommelier at Sushi Note Omakase in Beverly Hills. Previously, he worked at several other Los Angeles restaurants, including Augustine Wine Bar, the Montage Hotel in Beverly Hills, and Spago Beverly Hills. Omar is a Certified Sommelier through the CMS-A and a Certified Sake Advisor through the Sake School of America, and he has the WSET Level 2 Award in Wine. After their tasting conversations, Cokie and Omar taste the same red wine. Listen closely and guess along with them! We reveal the wine at the end of the episode. If you enjoy this episode, please leave us a review to support the show. Cheers!

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.

I talk with Christopher Pelligrini, owner of Honkaku Spirits. This is one of my favorite interviews so far, and had to end just because of time restraints. I'll drop a big bio of him here for you: Christopher Pellegrini is a shochu and awamori expert, author, host, and die-hard Tokyo Swallows fan, incorporating his infectious enthusiasm and knowledge of Japanese spirits in all his professional endeavors. He launched Honkaku Spirits in March of 2020 with the mission of bringing intensely artisanal Japanese spirits to discerning American consumers, especially koji-based spirits including shochu, awamori, and koji whiskey. Hailing from Bristol, Vermont, Christopher received his B.A. in Spanish from Wittenberg University and his M.A. in language education from University College London. He is currently pursuing a PhD in Bioresource Economics from Kagoshima National University. After honing his skills as a brewer at Otter Creek Brewing Company in Middlebury, Vermont, Christopher became a full-time professor at Waseda University in Tokyo, Japan. Following the launch of Honkaku Spirits, he now teaches at the university on a part-time basis. Respected throughout the industry, Christopher is a judge of the Tokyo Whisky & Spirits Competition as well as Spirits Selection by Concours Mondial de Bruxelles. In addition to being a contributor to the award-winning “Oxford Companion to Spirits and Cocktails,” his extensive understanding of shochu inspired him to write the first non-Japanese book about shochu and awamori, “The Shochu Handbook.” He also co-hosts two podcasts focused on the education of Japanese spirits: Japan Distilled and Sake on Air. Fluent in English and Japanese, Christopher's contribution to increasing global knowledge of Japanese spirits continues to shape opinion on the burgeoning category. Christopher was the first person to be certified by the Sake Service Institute as a Shochu Kikisakeshi (specialist) in Japan and as a Shochu Advisor by the Sake School of America; he is one of a select few that hold both accreditations. Christopher also speaks conversational Spanish and Korean. Passionate about giving back, Christopher proudly supports the Minga Foundation, the Providence Saint Joseph Foundation, and the Ray Pellegrini ‘Reach for the Stars' Scholarship. To find out more about Honkaku Spirits, go to https://honkakuspirits.com/ and experience something authentic.

Sake is not a very easy topic. If you want to understand it well, you need to do some studying. You can buy a book or two about sake (see Episode 12 Essential Books about Sake) and read them. You can go to sake events and probably join a sake promoting organisation such as the British Sake Association.  Finally, you can go to a sake course and get a sake qualification.And my guest for this episode is Marie Cheong-Thong, a certified WSET sake, wine and spirits educator, freelance writer and the Chairman of the British Sake Association among other titles, who is talking about all these options as well as about plenty of other sake related topics.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:Introduction and backgroundMarie's sake aha momentBritish Sake AssociationSake education options: books and WSETSake education options: SSI, Sake School of America, Sake Sommelier Association and other optionsWho and why come to learn about sakeHow a sake course is organised, key topicsWhat to do after the graduationInterest in sake is growing everywhereSake of the episode: Kanpai NamazakeKampai!Marie's website:The Larder at 36British Sake AssociationKanpai Online StoreSugidama 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

Host Bridget Albert and guest host Kyle McHugh welcome Toshio Ueno - Co-Founder and Vice President of Sake School of America. Recorded at the TAG Global Spirits Awards 2022 in Las Vegas, Nevada

Christopher's Social Media:Instagram: https://www.instagram.com/christopherpellegrini/Twitter: https://twitter.com/ChrisPellegriniFacebook: https://www.facebook.com/pellegrinichristopher/LinkeIn: https://www.linkedin.com/in/christopherpellegrini/Honkaku Spirits Websitehttps://honkakuspirits.com/https://pursuitist.com/rich-coffee-cocktails-for-a-happy-hour-java-jolt/Mugi Hokka, the shochu in question, is one of the products that our company brings into the US.Christopher's bio: Christopher Pellegrini is a shochu and awamori expert, author, host, and die-hard Tokyo Swallows fan, incorporating his infectious enthusiasm and knowledge of Japanese spirits in all his professional endeavors. He launched Honkaku Spirits in March of 2020 with the mission of bringing intensely artisanal Japanese spirits to discerning American consumers, especially koji-based spirits including shochu, awamori, and koji whiskey.Hailing from Bristol, Vermont, Christopher received his B.A. in Spanish from Wittenberg University and his M.A. in TESOL (Teachers of English to Speakers of Other Languages) from University College London. He is currently pursuing his PhD in Bioresource Economics from Kagoshima National University. After honing his skills as a brewer at Otter Creek Brewing Company in Middlebury, Vermont, Christopher became a full-time professor at Waseda University in Tokyo, Japan. Following the launch of Honkaku Spirits, he now teaches at the university on a part-time basis.
Respected throughout the industry, Christopher is a judge of the Tokyo Whisky & Spirits Competition as well as Spirits Selection by Concours Mondial de Bruxelles. In addition to being a contributor to the newly released “Oxford Companion to Spirits and Cocktails,” his extensive understanding of shochu inspired him to write the first non-Japanese book about shochu and awamori, “The Shochu Handbook.” He also co-hosts two podcasts focused on the education of Japanese spirits: Japan Distilled and Sake on Air. Fluent in English and Japanese, Christopher's contribution to increasing global knowledge of Japanese spirits continues to shape opinion on the burgeoning category.Christopher was the first person to be certified by the Sake Service Institute as a Shochu Kikisakeshi (specialist) in Japan and as a Shochu Advisor by the Sake School of America; he is one of a select few that hold both accreditations. Christopher also speaks conversational Spanish and Korean.Passionate about giving back, Christopher proudly supports the Minga Foundation, the Providence Saint Joseph Foundation, and the Ray Pellegrini ‘Reach for the Stars' Scholarship.

Today we speak with Rumiko Obata, from Obata Sake Brewery and producer of famed Sake brand: MANOTSURU.Rumiko is the fifth generation of sake brewing family located on Sado Island, Niigata, Japan. Niigata region is recognized for its  “micro-brewed” sakes and considered one of the top Sake producing regions in the Japan thanks to its cooler climate and access to pure mountain water. Niigata is recognized for its  “micro-brewed” sakes and considered one of the top Sake producing regions in the Japan thanks to its cooler climate and access to pure mountain water. Founded by Yososaku Obata in 1892, OBATA Sake Brewery prides itself for using the traditional hand-made methods used by her family for over a hundred years.   In this podcast, we discuss  Rumiko's family heritage and what makes Sake from Sado Island unique. We also learn how Rumiko is re-energizing Sado Island and reviving its Sake culture through a Sake School or locally known as "Gakkogura",  where you can learn the basics of sake brewing techniques.  Find out more about Rumiko and Obata Sake Brewery: https://www.obata-shuzo.com/en/ Find it in Hong Kong through Jebsen

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 

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.

Sake is out this week and Shochu is in! Christopher Pellegrini takes the hotseat to interview his partner in crime, Stephen Lyman.   Stephen Lyman is the founder of Kampai.us and the East Coast instructor for the Sake School of America Certified Shochu Advisor Course. Currently based in Fukuoka city on the island of Kyushu, Stephen now splits his time between Kyushu and New York. Every season for the past 6 years he has been helping Yamatozakura Distillery with their shochu production. He and Chirstopher have gone into business together to open Yokaban, a new shochu bar in Fukuoka, and Stephen is also finishing up with his first book, The Complete Guide to Japanese Drinks, which he co-authored together with Chris Bunting, author of Drinking Japan.   02:25 Stephen’s journey to Japan 04:40 Meeting shochu in NYC 07:00 Starting Kampi.us 08:30 Shochu Tasting Competition 10:53 Meeting Sekai Ishizuka and traveling to Japan together 13:30 Meeting Takkan Wakamatsu 15:02 Interning with Yamatozakura 17:40 The Complete Guide to Japanese Drinks 23:10 The Certified Shochu Advisor Course 30:15 How Stephen and Chris met 35:00 Chris and Stephen’s Shochu Bar (Yokaban NY) 38:00 Drinking Games 39:40 Looking toward the future 46:10 Drinking Shochu and Awamori at home 49:45 Challenges selling Shochu abroad 56:40 Shochu as an artisanal Spirit 58:58 Final remarks   We’d love your thoughts and feedback on this week’s episode. Let us know what excites you about shochu at questions@sakeonair.com You can always follow us on Instagram, Twiiter, and Facebook, if you’re so inclined. And while it has been rather quiet for a long time now, expect updates to our YouTube channel very soon. Also, reviews are great. If you have a moment, please do share a few kind words. It helps the show like you wouldn’t believe.   A big thanks to Frank for another great production this week. The Export Japan team is helping us with a few other show-related things at the moment, as well. We’ll have more to share here very soon. Thanks for listening!   Sake On Air is broadcast from the Japan Sake & Shochu Information Center and 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. Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

This week's guest is Stephen Lyman, one of the leading American experts on authentic Japanese shochu. He has visited approximately 70 shochu distilleries and has sampled around 2,000 different brands. In 2015, he was the first person to become a certified shochu adviser through the Sake School of America. He was also designated the first shochu ambassador through the Cool Japan initiative from the Japan National Tourism Organization. He now works closely with the Japanese government, importers and distributors, and shochu companies to educate and promote shochu in the United States. In 2013 he began working at a handmade shochu distillery in Kagoshima every fall. 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

John’s interest in cooking began with his curiosity in his grandmother’s expansive garden, learning early about the importance of seasonality, flavor and balance. At age 14, John moved to South Korea for three years where he not only became fluent in Korean, but truly embraced Asian flavors, language and spirits. After nearly two decades running a successful law practice and firm in Manhattan, John decided to pursue his real passion-a new culinary career at the French Culinary Institute (FCI) in New York where he graduated first in his class. It was at FCI that John met Dave Arnold, a well-respected renegade of modernist cuisine. Dave encouraged John to stage at Chef Wylie Dufresne’s wd-50. After staging for several years, he and was offered the new position as part of Research and Development at wd-50 before leaving in October, 2011 to truly take his skills and craft to a new frontier. In 2010, John and Dianna (his wife) purchased a home in Columbia County, New York, in the heart of the Hudson Valley and bountiful farmland. Columbia County reminded them both of their childhood homes in Maryland and Pennsylvania. The Crimson Sparrow was bought in October, 2011 and opened in June, 2012. The Crimson Sparrow builds on all of John’s reverence and experience in cooking with Asian flavors utilizing French technique. The Crimson Sparrow’s Tasting Menu is a foray into all of these complex, rich and unexpected flavors. It changes approximately every two to three weeks, to reflect seasonality. In addition, some of the best elements of the seasonal menu can be sampled at the bar as part of the restaurant’s a la carte menu all of which have a true pact with the cellar and beverage program. The beverage program at The Crimson Sparrow was developed by John and features unique cocktails, and a formidable list of wine, sake and shochu. John also received certification as a Sake Adviser and Sommelier through the Sake School of America, which has been endorsed by The Sake Service Institute International, the largest organization of Sake Sommelier certification in Japan. John continues to study Asian cuisine and culture, staging in Tokyo as well as remaining engaged in the study of Sake. In the Winter of 2014, he staged with a Sushi Master in Tokyo and continues to infuse all that he has learned into the cuisine and experience at The Crimson Sparrow.