Andy and Jim sweat over the details of summer sake. Is it light and refreshing, or hefty and punchy? Is it a brand new idea or something as old as brewing rice into booze? Lean back in your beach chair, slather on some sunscreen, and get ready to break the ice with the sake boys of summer in another Sake Deep Dive! Vocab for this episode Natsu 夏 - Summer! Sake 酒 - Sake! Recommendations: Andy - Tamagawa Icebreaker Jim - Chomonkyo Natsu no Sake/ Natsujun Don’t forget to support us on Patreon at ht...
Jun 30, 2025•41 min
Andy and Jim bear down and wring out their brains to get as much info as possible about an overlooked part of the sake making process: shibori. Whether you call it pressing (correctly) or filtration (hmmm…), this is a step that is both more complicated, and more important, that most people probably think. No pressure, but you really need to squeeze this one into your schedule. Kanpai! Vocab for this episode Arabashiri 荒走り - The “rough run” of sake that is the first to come out of the press durin...
May 31, 2025•1 hr 1 min
Andy and Jim go all in on a single brewery this time, looking at Akita Prefecture’s Aramasa Shuzo. Known as one of the most desirable and hard-to-get labels around, we wonder what exactly makes it that way? The answer may well lie in an obsessive focus on detail, from brewery cleaning to label design. Scrub your kioke, tie up the shimenawa, and fill your cup with a true maboroshi. Kanpai! Vocab for this episode Kioke 木桶 - Wooden tanks for fermentation etc. Aramasa uses all wooden tanks. Shimenaw...
Mar 31, 2025•56 min
This time, Andy and Jim take things a little easy with a little guide to drinking in Japan. From hidden neighborhood izakaya to trendy Tokyo sake bars, they ease the way into finding and enjoying a tipple on your next trip to Japan. Vocabulary Izakaya 居酒屋 - An eating and drinking spot, meaning literally “shop to be with liquor.” The baseline for drinking in Japan. Kaku uchi 角打ち - A type of liquor store that doubles as a place to drink in the evening. Standing only, and some simple snacks are oft...
Feb 28, 2025•1 hr 1 min
This episode of Sake Deep Dive sees Andy and Jim go on an etymological journey to see how a once-disparaging term came to represent something sought after and, eventually, almost meaningless. Along the way, we look at how changing consumer attitudes have shaped even the smallest breweries and their output. Grab your favorite local brew and settle in for some word nerdery! Recommendations: Andy - Kosen, Izumi Shuzo Jim - Ikusanga, Kinfundo Shuzo Don’t forget to support us on Patreon at https://ww...
Jan 31, 2025•56 min
In December, UNESCO recognized “Traditional Sake Making Techniques” as Japan’s latest example of Intangible Cultural Heritage. Andy and Jim have questions, and maybe even a few answers, about what exactly that might mean. The key is, of course, koji and its use in alcoholic fermentation in Japan. Come take a listen as our hosts explore the implications for nihonshu and its future. Vocabulary for this episode: Barakoji バラ麹 - Japan’s particular style of sprinkling Aspergillus oryzae spores over lo...
Dec 31, 2024•53 min
Back after a brief hiatus, Andy and Jim wax lyrical over a truly overlooked, and sadly undersold style of sake: honjozo. A class that has fallen victim to misinformation, you might be surprised to find out that some of the most sought after and valued sake around is, in fact, honjozo. So, fill a tokkuri and sit back as we dig deep on this secret star of the dinner table. Vocabulary Honjozo - 本醸造 One of the tokuteimeishoshu classifications, a sake that must have rice polished at least to 70% and ...
Nov 30, 2024•44 min
This is Jim’s moment to shine! The almost inevitable moment has come as Andy and Jim talk about a sake brewery close to Jim’s heart: Sakai Shuzo, home of iconic Yamaguchi label Gokyo. Learn about the brewery’s history, philosophy, and the unique ties between it and the local community… And, of course, the delicious sake that comes from them all. Listen along and imagine yourself sipping hiyaoroshi under the maple leaves along the lazy Nishiki River in this hyper-local episode of Sake Deep Dive. ...
Sep 30, 2024•1 hr
Andy and Jim crack open a barrel of history with this look at a small but cool part of sake culture: tarusake/taruzake. Originally just an accident of logistics, sake stored in sugi wood barrels is now something breweries have to go out of their way to make. Why do they do it? HOW do they do it? Come, listen, and find out. Vocabulary Hadakadaru 裸樽 - a “naked” taru without any wrapping, sometimes with the company logo etc. branded on the side. Hon’nidaru 本荷樽 - a taru wrapped in a woven straw mat ...
Aug 31, 2024•47 min
Andy and Jim explore the past and present of the first-ever association of sake brewers, the Tanba Toji. From the origins of toji as a title to the value of labor organizations to the industry, listen in to see just how big a role this rather secretive organization has played in the history of sake as a whole. Vocabulary Toji 杜氏 - the head of brewing in the traditional sake brewing system, in charge of a team of brewers and all that happens to the sake. Kashira 頭 - the second in rank in a brewer...
Jul 31, 2024•47 min
Andy and Jim take a little trip up the Seto Inland Sea coast to sunny Okayama Prefecture, a hidden gem of sake in western Japan. A sacred land for Omachists everywhere, what makes the sake here so darn great? Come, listen and find out on Sake Deep Dive! Vocabulary from this episode: Bizen 備前 Bingo 備後 Bicchu 備中 Recommendations: Andy - Fuyu no Tsuki Jim - Momo no Sato Junmai Ginjo Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive Also, check out Andy’s new sake tours at...
Jun 30, 2024•53 min
Andrew and Jim take their first ever deep dive into a single brewery. Kenbishi is about as classic as it gets, and with Andrew’s first-hand experience, the talk gets deep indeed. Come see how this truly historic brand maintains its core flavor through the changing currents of history and fad! Vocabulary from this episode: Dakidaru - A small tank that is filled with hot or cold water to help control temperature in the brewing mash. Kenbishi makes their own out of wood. Futakoji - A style of koji ...
May 31, 2024•56 min
This time, Andy and Jim put on airs and address the noblest of sake styles: kijoshu, a modern brew made to take on the snootiest of events. We discuss everything from the supposed mythical origins of the process to the ethics of trademarking names for shared styles. No Edo period brewing manuals here, just pure seventies funk. Vocabulary from this episode Engishiki - An ancient record of laws and customs from the noble court dating to around 927 CE. Kijoshu -A style of sake made using finished s...
Apr 30, 2024•41 min
Finally, the European masters have introduced the world of sake to the power of blending, something that no one in sake’s centuries of history ever thought of before. Or, not. Jim and Andy stir things up with a talk about the real, and very long, history of blending sake in all its many shapes and forms. Vocabulary from this episode Arabashiri - The initial “rough run” of sake from a pressing. Nakatori - The middle, and often considered best, run of a pressing of sake. Seme - The final cut, some...
Feb 29, 2024•45 min
Andy and Jim explore the history of Nara as an early center for sake development and innovation. From rice polishing to branding, there's a solid argument that this is where sake as a consumer good was born. Vocabulary from this episode: Katahaku - Sake that used polished rice for only the mashing rice. Morohaku - Sake brewed with polished rice in both Koji and kakemai Recommended Sake Andy - Yucho Shuzo Takacho Junmai Bodaimoto Jim - Kubo Honke Nemuryu Kimoto Junmai Jukusei Our theme music is f...
Jan 31, 2024•55 min
Your humble hosts look over developments in the types of tanks used through history. It's a great chance to reflect on the surprising links between material advancements, brewing technology, and market demands. Vocabulary from this episode Horo - Enamel coating used on metal tanks Kame - A general term for large ceramic jars/tanks used for storing or fermenting Kioke - Wooden tanks Taru - A wooden cask or keg used for storing and transporting sake Recommended Sake Andy - Kikumasamune Taruzake Ji...
Dec 31, 2023•56 min
Time at last for Andy and Jim to tackle the beast that is the junmai ideology. This time the gents look at just how junmai became such a hot topic, what it really means for the brewing industry, and the figures behind its postwar “revival,” if that’s what it really is. Vocabulary from this episode Aruten - Brewer’s alcohol added. Short for arukoru tenka Komedake no osake - sake made from only rice/rice koji/yeast. Mutenka - Nothing added Recommended Sake Andy - Gokyo Kiokezukuri Junmai Jim - Ryu...
Nov 30, 2023•52 min
We are finishing our series on Japan's major brewing regions in Fushimi, Kyoto. Built around the palace of one of Japan's most powerful warlords, we discuss how this once-sleepy town literally cleaned its way to becoming one of Japan's most famous brewing regions. Vocabulary from this Episode gokusui: fragrant water kinmeisui: Golden Water ginmeisui: Silver Water Recommended Sake: Andy - Souku Usu-Nigori Jim - Sho Chiku Bai Our theme music is from Lotus Lane by The Loyalist - Preconceived Notion...
Oct 31, 2023•46 min
Saijo - Sake Theme Park The second of our series on Japan’s major brewing regions takes us to Hiroshima’s Saijo. This little town built on sake brewing is a sake lover’s dream. Seven breweries in close proximity, with museums, shops, and tasting opportunities galore. Come learn how it got to be this way in the latest Sake Deep Dive! Vocabulary from this episode Shuto: Affectionate name for Saijo meaning sake capital. Sake kabu: A brewing license system enforced by the Tokugawa shogunate. Recomme...
Sep 01, 2023•42 min
This month’s topic is big, literally. In the first of a special three-part series, we explore Nada; the biggest, boldest, and most storied sake region of them all. Does Nada’s sake still have relevance within today's craft-orientated industry? Is it all just soulless, machine-made plonk for the masses? Join us to hear our thoughts on this enigmatic behemoth of the sake industry. Vocabulary from this episode Nada Go-Go: Indicating the so-called 5 villages of Nada. From east to west, they are Nish...
Jul 31, 2023•53 min
This time we see what value sweetness in sake has... The same meter value! Andy and Jim try to pin down what "karakuchi" means, how sake had changed over time, and what we should really look for when buying a bottle. Kanpai! Vocab Amakuchi - typically any "sweet" thing. Karakuchi - traditionally, the foil for sweet things, which has made the word very context dependent. It could mean spicy, bitter, salty, or just heavily flavored. In sake, it means 'not sweet," which is pretty vague. Recommendat...
Jun 30, 2023•56 min
Andy and Jim get a little bit more personal as they take a look at a topic close to both their hearts: sake vessels! From tokkuri to hirahai, they talk bottles and cups, with a couple of bones to the wine-glass crowd, too. Raise whatever is closest to hand for a rousing kampai to shuki! Vocabulary from this episode Tokkuri - a common style of bottle-style sake pourer Katakuchi - a widely varied style of pitcher/bowl style sake pourer. Guinomi - a relatively large sake cup Ochoko - a relatively s...
May 31, 2023•1 hr 7 min
With the spring flood of namazake, Andy and Jim take their usual contrarian position and go for the hiire stuff. Why do brewers heat-treat their sake? How do they do it? And why is Andy so resistant to the idea of sticking his hand in a vat of hot sake? Find out in the latest Sake Deep Dive! Vocabulary from this episode: Binkan Kyurei - A specific term for pasteurization and rapid cooling of sake in the bottle. Literally “bottle heat rapid cool” Hiire - Heating sake to kill bacteria and halt enz...
Apr 30, 2023•1 hr 2 min
Andy and Jim climb the mountains and explore the rice fields to get to the root of the “king” of sake rice, Yamadanishiki. We look at where it came from, why it got so big, and maybe express a wee bit of skepticism about those magical Hyogo rice fields. Vocabulary from this episode: Koji Haze - The distribution of koji over the surface of the rice grains. Kumamoto Kobo - The origin of Association Yeast #9, often called the “Ginjo yeast.” Nengo - The naming of eras in Japan based on the currently...
Mar 31, 2023•57 min
It was inevitable. This month, Jim and Andy wander the green mountains of Jim’s adopted home of Yamaguchi Prefecture. They touch on local history, the reemergence of Yamaguchi sake, and—of course—Dassai. They might also mention Jim’s new book, Discovering Yamaguchi Sake. On sale now wherever books are sold!For more info, check the publisher’s page at: Discovering Yamaguchi Sake Vocabulary from this episode Fugu - blowfish or pufferfish. A specialty of Yamaguchi. Soridaiji - the official title of...
Feb 28, 2023•1 hr 20 min
In this New Year's episode of Sake Deep Dive, Andy and Jim get back to the start—yeast starter, that is. We round out the group by taking on yamahai this time, building on what we’ve already covered in the kimoto and sokujo episodes with how it came to be, and what it is becoming now. Vocabulary from this episode Kai-ire - while generally a term for mixing or stirring the mash, here we mean a step in orthodox yamahai where a single brewery worker mixes and crushes the moto mixture after kumikake...
Dec 31, 2022•1 hr 10 min•Season 2Ep. 1
Show Notes In the latest Sake Deep Dive, Andy and Jim take on Japan’s national mold, Aspergillus oryzae–the lowly koji-kin. This is less a historical exploration and more a real look at the nitty gritty on this itty bitty ruler of the sake world. CORRECTION: During the episode, Jim mistakenly called Shirokoji Aspergillus luchuensis. That is incorrect. It is Aspergillis kawachii. Aspergillus luchuensis is another name for Aspergillus awamori . Vocabulary from this episode Kikoji - Yellow koji, As...
Nov 30, 2022•1 hr 11 min
Kodaishu - Days of Yore Show Notes Andy and Jim explore the very oldest kinds of sake in search of the real roots. From drunken serpents to monkly brews, we look at the earliest records of sake to see how it developed in the olden days. Vocabulary from this episode Sumizake - An ancient kind of filtered sake. No one knows for sure how they filtered it. Dakushu / Doburoku / Nigorizake - all the same kanji, all meaning “cloudy/muddied sake.” Heian Period - 794-1185 Goshu - An ancient sake brewed i...
Oct 31, 2022•56 min
Show Notes: In a departure from the typical fact-based fare, this time Andy and Jim trawl the murky depths of terroir. What is it, really? No, really? And, is it really going to “save sake?” Predictably, we don’t think so… Enjoy the second part of our first ever two-parter! Recommended Sake in this Episode: Andrew: Tsuki no I Nanotsuki Kimoto Junmai 80% Jim Kai no Kaiun Tokubetsu Junmai Nama Genshu （Limited edition-sorry. The shiboritate and regular junmai are great, too!） Our theme music is fro...
Sep 30, 2022•42 min•Season 1Ep. 13
Show Notes: In a departure from the typical fact-based fare, this time Andy and Jim trawl the murky depths of terroir. What is it, really? No, really? And, is it really going to “save sake?” Predictably, we don’t think so… This time, recording ran pretty long so we're splitting this into our first ever two-parter. Tune in next month for the exciting conclusion--and our recommendations! Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/p...
Aug 31, 2022•46 min•Season 1Ep. 12
