Show Notes: Andy and Jim look into perhaps the most famous brewing water in Japan: Miyamizu. Why is it so famous? Why ISN’T it part of Nada’s rise to fame? All will be revealed! NOTE: Issues beyond our control resulted in some need for re-recording and editing, so sound quality is kind of spotty in this episode. We apologize! Recommended Sake in this Episode: Andrew: Sakura Masamune Kyokai 1 Jim Hakushika Suzuro Shiboritate Futsushu Useful vocabulary for this episode: 灘五郷 Nadagogo - the five vil...
Jul 31, 2022•47 min•Season 1Ep. 11
Show Notes: Andy and Jim take on Sokujomoto, the incredibly common fast yeast starter. On the way, they explore its linked history with yamahai, talk about how it got so common, and clarify its modern variations. Recommended Sake in this Episode: Andrew: Bijofu Ginjo Rei Jim: Takarabune Junmai Saito no Shizuku Useful vocabulary for this episode: Sokujo Moto - Fast yeast starter. Developed by Kamajiro Eda, first established in detail in an NRIB journal article in 1910, but also hinted at in 1909....
Jun 30, 2022•50 min•Season 1Ep. 10
Show Notes: This month, Jim and Andy grind away at the true first stage of sake brewing: rice polishing. Or is it milling? Seimai. Whatever. They work their usual magic looking at the whos, whats, whens, and whys of how genmai becomes hakumai. Come and listen! Recommended Sake in this Episode: Andrew: Kirei Mannen Junmai Ginjo Genshu Jim: Harada Junmai 80 Useful vocabulary for this episode: Seimaibuai - The amount of rice left after milling/polishing, expressed as a percent. Satake - The biggest...
May 31, 2022•1 hr 6 min•Season 1Ep. 10
Jim and Andy take on one of the most persistent sake myths around: that hot sake means bad sake. Here, they go back to see just how long people have been warming up their tipples, explore why the practice seems to have fallen out of favor, and of course offer up their own preferences. Recommended Sake in this Episode: Andrew: Ozasaya Taketsuru Junmai Genshu Omachi Jim: Choyo Fukumusume Chokugumi Kimoto Junmai Useful vocabulary for this episode: The Kan Names: 日向燗 Hinatakan (Sunlit warm) about 30...
Apr 30, 2022•50 min•Season 1Ep. 9
Show Notes: Your two resident Omachists take on the only rice variety with its own fan club, Omachi. The gentle giant has a rabid fanbase, but why? What makes it different? Where’s it from? Andy brings his hands-on experience and Jim brings his unending thirst to this month’s Sake Deep Dive. Recommended Sake in this Episode: Andrew: Tamagawa Tetsukazu (Untouched) Junmai Ginjo Omachi Jim: Taka Sakana Atsurae Omachi 55 Useful vocabulary for this episode: 岸本甚 造 Kishimoto Jinzou - A farmer from Omac...
Mar 31, 2022•48 min•Season 1Ep. 8
This month, Andy and Jim look into the mystical (or not) Bodaimoto method of making sake. What is it? Where did it come from? Where did it come BACK from? All will be revealed as we clear away the mists of myth to become one with the truth of this ancient sake brewing method. Recommended Sake in this Episode: Andrew: Gozenshu Bodaimoto Junmai Nigori from Tsuji Honten Jim: Takacho from Yucho Shuzo Useful vocabulary for this episode: Bodaimoto - A style of brewing using natural production of a lac...
Feb 28, 2022•55 min•Season 1Ep. 7
In this episode of Sake Deep Dive, Jim and Andy tackle koshu-the history and culture of aging sake. Once more, our intrepid geeks go back to the early days of sake to see just what age does to our favorite beverage. We discuss the ancient history of aging sake, the Lost Century that saw the practice fade, and a little about its recent resurgence. Recommended sake in this episode Andrew: Akishika Okushika Yamadanishiki Jim: Mizuho Kuromatsu Kenbishi Useful Vocabulary: 古酒 Koshu - sake that has bee...
Jan 31, 2022•1 hr 6 min•Season 1Ep. 6
Kimoto: Raising Wee Beasties The is a really deep dive, even for us. Kimoto: Raising Wee Beasties sees Andrew Russell and Jim Rion discuss the venerable kimoto method of making the seed mash for sake brewing, and hopefully clear up some common misconceptions about it and its close relative of yamahai. Recommended Sake in this Episode: Andrew: Tamagawa Kimoto Junmai Stork Label Jim: Nakashimaya Kimoto Junmai Chokarakuchi Useful vocabulary for this episode: Yamaoroshi / Motosuri: The iconic “pole ...
Dec 31, 2021•49 min•Season 1Ep. 5
Happy Holidays! ☆ Andrew Russell and Jim Rion bring a special episode of Sake Deep Dive for your Christmas listening pleasure-after the presents are open and carols are sung, warm up a tokkuri and settle in for some sake chat. ☆ This time, we’re keeping it casual and looking back at the year that was. ☆ Join us as we reflect on the podcast, great sake discoveries, the allure of pottery, and our sake breweries of the year. ☆ It’s a casual swim this time, but we hope you’ll still find something in...
Dec 24, 2021•47 min•Season 1Ep. 4
Aruten: A Constant Companion In this episode of Sake Deep Dive, Co-Hosts Andrew Russel and Jim Rion go back the very beginnings of when, and why, distilled alcohol was first added to seishu, trace the rise and fall of aruten, and see just what goes into this delicious class of sake. Recommended Sake in this Episode: Andrew: Noguchi Naohiko Sake Institute Honjozo Jim: Nakashimaya Tokubetsu Honjozo Useful vocabulary for this episode: Aruten : short for arukooru tenka, meaning “added alcohol.” The ...
Dec 14, 2021•47 min•Season 1Ep. 3
In this episode of Sake Deep Dive, Jim and Andy take a look at Ginjo--the word, the sake, and the significance. We hope people learn that there’s more to it than just milling ratios, and see just how important Hiroshima is to the modern conception of this “scrutinized” brewing method. Remember, ginjo is good, but it’s not everything! Recommended sake in this episode Andrew: Fukucho Hattanso Ginjo , Imada Shuzo Honten, Hiroshima Ippakusuisei , Fukurokuju Shuzo, Akita Jim: Kankiko Chiisana Yorokob...
Oct 31, 2021•56 min•Season 1Ep. 2
Futsushu, the sadly undervalued, yet overwhelmingly popular base of the sake pyramid. In Sake Deep Dive's inaugural episode, hosts Jim Rion and Andrew Russell discuss the meaning of the term, its history, and the reason why so many people turn up their noses at this enormously diverse class of sake. They also give some insight into how it's made, and how to know which ones are worth trying. Recommended Brands in this Episode: Gokyo 五橋 http://www.gokyo-sake.co.jp Kinpai 金盃 http://www.kinpai.co.jp...
Sep 28, 2021•42 min•Season 1Ep. 1
