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Podcast title Sake On Air
Website URL http://sake-on-air.blubrry.net...
Description A bi-weekly podcast exploring the stories of sake. Brought to you by experts on the front lines of the industry in Japan.
Updated Fri, 12 Apr 2019 02:51:01 +0000
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Category Arts
Society & Culture
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Episodes

1. EP – 14 Discovering Shochu with Stephen Lyman
http://sake-on-air.blubrry.net... download (audio/mpeg, 119.14Mb)

Description: 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.

2. EP 13 – Museum of Sake with Natsuki Kikuya / Return of Keith Norum
http://sake-on-air.blubrry.net... download (audio/mpeg, 98.15Mb)

Description: We’ve been telling you that it was coming (since last autumn!) and this week we finally delivered. We’re joined this week by none other than Natsuki Kikuya, founder of Museum of Sake, one of London’s foremost curators of the local sake industry. Why a “curator of sake”? The depth and breadth of Natsuki’s work and relationship with sake is difficult to categorize into a preexisting job description. As someone shaping the landscape of the current (and as a result, also future) sake market in London, her self-imposed title feels more than apt. Also, for those paying attention to last week’s episode, you know that Masumi’s Keith Norum was present for a good chunk of Natsuki’s interview, which means that he’s back! Together with Sebastien and Justin, the four discuss challenges in sake education and communication, international market expansion, sake discoveries in Japan, and more. We were incredibly lucky to get these two stellar individuals in the studio. You’re all rather lucky this week, as we deliver back-to-back episodes two weeks in a row once again! (Don’t get used to it quite yet, however…)   We’d love your thoughts and feedback. Feel free to mail us at questions@sakeonair.com   Please also follow us on Instagram, Twiiter, and Facebook, if you’re so inclined. (That’s us asking nicely). And while it has been more than a little quiet for a long time now, expect updates to our YouTube channel sooner than later! 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.   Big thanks to Frank for churning out another great recording 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.   We’ll be back for a big “kampai” here again in two weeks. Until then, for those in Tokyo, be sure to swing by Aoyama Sake Flea on March 30-31 at the United Nations University in Omotesando and say ‘hello’. We’ll be hanging out and doing interviews and recordings all weekend!   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.

3. EP 12 – Masumi Sake with Keith Norum
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Description: This week’s show title tells you all you need to know. For those of you unacquainted with Masumi Sake, the brilliant Nagano-based craft of Miyasaka Brewing Company, you’ve come to the right place.   And there’s no one better equipped to deliver the goods on this topic than Keith Norum, a name synonymous with Masumi internationally. A long-time Suwa local and Miyasaka Brewing Company veteran, Keith is experienced, eloquent, and arguably one of the best in the business when it comes to communicating the appeal of sake, whether it be for newcomers, or the thoroughly initiated.   Justin more-or-less takes the reins for this interview, however Sebastien is in on the game this week, as well. We actually had another special guest sitting in for part of this one. While silent for this round, she’ll be sharing her wisdom in an upcoming episode very soon. Stay tuned!   For those that missed it, heir to the throne at Masumi, Katsuhiko Miyasaka, made a brief appearance on one of our past episodes recorded at Aoyama Sake Flea. We recommend giving that a listen, if you haven’t done so already.   And in more exciting news, we’ll be back at Aoyama Sake Flea right in the midst of sakura (cherry blossom) season! We’ll be doing a few more shows on March 30th-31st, so if anyone is in the area, please be sure to stop by for a “kampai”! You can look forward to those episodes very soon.   Any questions, comments, or words of encouragement are always welcome at questions@sakeonair.com.   Please do follow along with our adventures via @sakeonair on all of your favorite people-watching services.   Until next round, Kampai!   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.

4. EP 11 – Junmai & Aruten
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Description: We decided that it was about time we sat down and hashed it out over something that is becoming an increasingly divisive topic in the sake world: to aruten or not to aruten? That is the question that John, little Chris, big Chris, and Justin pose to one another, as well as our listeners, in this week’s surprise release of Sake On Air. For those unfamiliar with the concept, both junmai and aruten likely appear to be nothing more than drunken gibberish. However, to anyone trying to discern what’s inside (or rather, not inside) a bottle of sake, this is important vocabulary.   “Aruten” is Japanese industry slang for sake which has had what is often translated as “brewer’s alcohol”, which is added to sake in some (many!) cases. It can also refer to the related process of adding such alcohol to a bottle of sake. While by no means necessary in order to craft a delicious fermented rice beverage, motivations for adding this somewhat ambiguous alcohol can range from anything as simple cost-cutting, to calculated and crafted usage leading to extremely high-end, carefully nuanced sake production. As reasons for aruten’s existence and prevalence very much run the gamut of motivations, it’s challenging to shuffle it into any one specific camp, or explain it in simple terms of “good” vs. “evil”. Aruten sake would include daiginjo and ginjo (without the word “junmai” attached), as well as honjozo and futsu-shu styles.   “Junmai”, then, translated literally as, “pure rice”, is exactly what you might expect: sake that has not had any brewer’s alcohol added in any form, or in other words, has not received the “aruten treatment”. Originally, any and all sake produced was junmai. However, times change, as do brewers’ ambitions and the market’s tastes and perceptions. There’s a rather significant “all junmai” push from both inside and outside the industry, as of late. The reasons for that, however, are actually more varied and complicated than you might think.   As regular consumers and extreme foodies alike increasingly (and rightfully) demand more transparency in relation to food and beverage, the industry is up against further pressure to openly communicate not only “what” is inside a bottle of sake, but also justify “why” it ought to be there in the first place.   In a world where views and opinions feel like they’re becoming increasingly polarized, we set out to do our best in order to give both junmai and aruten a fair shake, going to bat for both parties in (hopefully) equal form. In this episode, the goal isn’t to provide our listeners with “the answer”, but the information to help everyone make more informed decisions for themselves.   Are you in the “junmai camp”? The “aruten camp”? Or maybe just the plain old, “love for sake camp”? Hopefully this week we can help you to spread the sake love wherever it is your inspirations and preferences may guide you.   As always, thanks to both our dedicated followers and new listeners that make it all possible. If you’d like to leave us a kind review, our love for you will flourish all the more. We can’t begin to tell you how much that helps.   If you have any thoughts about the show, feedback, questions or show ideas, feel free to contact us at questions@sakeonair.com Please do follow along with us (@sakeonair) via Instagram, Twitter and Facebook, as well. We try to send out some lovely photos and thoughtful words here and there in order to satiate those thirsty for more sake-related insight in between episode releases. A big thanks (as always) to the amazing Frank Walter for bringing us to life each and every round. 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.   Kampai!   Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

5. EP 10 – Brooklyn Kura with Brian Polen
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Description: What does it take to realize a dream of American craft sake? And even more specifically, Brooklyn craft sake?   This week Chris Hughes and Justin Potts catch up with Brian Polen, co-founder and president of Brooklyn Kura, New York’s first sake brewery, on his (relatively) recent trip to the sake island in the pacific.   Having officially opened to the public in 2018, the trail being blazed by Brian, along with co-founder and brewmaster, Brandon Doughan, is one that is already informing a future of international, locally-made craft sake as new breweries spring to life across the globe.   We dig into the origin story, as well as explore the excitement and challenges that go along with trying to, not only create and run a sake brewery, but communicate the infinite potential of sake to a world still largely unacquainted with the magical rice beverage.   We’re happy to finally get this interview out into the world, as we’ve actually been sitting on this one since the SOA early days. This week’s flow may be a bit more rough around the edges compared to our more recent offerings (we were still very much getting our feet wet at this point), but the stories and nuggets of insight that Brian shares are fascinating, and going to be relevant to sake lovers, the sake-curious, and those that may be looking to make new professional forays into the world of sake for years to come.   If in the area, be sure to pop into the tap room for a visit! Brooklyn Kura is located inside Industry City, at 68 34th Street, Brooklyn, NY.   Announcements! *We’ll be back at Aoyama Sake Flea at the Farmer’s Market at United Nations University in Aoyama (Tokyo) on March 30-31st. If anyone plans to be in the area, be sure to pop in and say hello! We’ll be doing several recordings both days and have some more exciting guests lined up for the Spring rendition of the bi-annual sake celebration! *You may notice a string of new episodes trickling out with more regularity than usual in the coming weeks. We actually have some content stocked up that we want to get out, and we’re working on some new developments, as well (details coming soon!) As we transition a bit you may notice a few more interviews or mini-episodes pop up here and there. We look forward to sharing more details on our new developments soon, but until then, enjoy!   As always, you can follow us on all of your preferred social media sources via @sakeonair. Please send your comments and feedback to questions@sakeonair.com.   The more reviews we get, the more we can spread the sake love! Please do take a moment to share your thoughts, if you’re so inclined.   Until next week, Kampai!   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.

6. EP 9 – Sake 101: Unraveling the Basics
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Description: We’ve got a new twist on an old formula this week.   In the interest of fairness, after having done a Shochu 101 episode, we thought it only made sense to give Sake the same treatment.   However, unlike Shochu, the “basics” of sake have been well-treaded in many forms across books, videos, blogs, lectures and other media. It didn’t make sense for us to just rehash the same material that’s already readily available just about everywhere. While we want to provide our listeners with a solid foundation of the core principles surrounding Sake and Shochu, digging deeper in order to provide context and stimulate dialogue is why this show exists. So, we thought we’d mix it up a little.   John has been on the road a great deal as of late (as of always?) and we wanted to get him on air. When we talked about doing a Sake 101, it was something that he really wanted to be a part of. When he offered to provide a monologue outlining the fundamentals, we naturally said, Yoroshiku! This is a master in his wheelhouse – what more could we ask for?   With that, this week you get the core basics outlined by the best in the business. You want to scout out a tasty bottle of sake that you’ll be happy with today? We’ve got you covered.   But we wanted to do something for our listeners who already feel comfortable with the “basics”, providing a bit more food-for-thought. So, what we’ve done this week is break John’s brilliant monologue into segments, with the Sake On Air team jumping in at regular intervals to flesh out the details, ask deeper questions, and provide further context for why the various points that John has laid out are significant.   In addition to John Gauntner’s pre-recorded presence, three core members of the SOA crew, Chris Hughes, Sebastien Lemoine, and Justin Potts, are very lucky to be joined this week by Sarasa Suzuki, who is a WSET Sake Educator, as well as wine and spirits specialist here in Japan, also serving as the Japan brand manager for CAMUS Cognac. She was kind enough to put up with our shenanigans this week as she brings her experience and insight to the important topics that we delve into for this week’s show. Lucky us, and lucky you! (She’ll be making an appearance in a future episode to be released soon, as well!)   Our listeners may have a few thoughts and opinions about the content of this week’s episode. Great! Send those to us at questions@sakeonair.com   You can stay up-to-date on what’s happening with the show by following along on Instagram, Twitter (@sakeonair) and Facebook, as well.   If you can find a moment in your busy schedule,  a quick review on your favorite listening service would really mean a lot.   Thanks to Frank Walter for the time he put into making this one shine. It wasn’t an easy task.   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.   Until our next outing, Kampai!   Show Notes: 6:07 What is Sake? 9:02 Sake and the Family of Brewed Beverages 10:30 Brewing Beer vs. Brewing Sake; Clarifying “Koji” 10:46 The History of Sake 22:02 What’s the fuss about Ginjo? 22:50 Good Sake and Better Sake 31:57 Relationship Between Price and Quality: Sake Rice 38:33 Relationship Between Price and Quality: Rice Milling & Special Designation Sake 45:13 The Blood, Sweat and Tears of Sake Brewing and the Tenuous Hierarchy System 48:02 Sake Service Temperature 51:52 Storing Sake and Aging Sake 56:18 Drinking Vessels 61:50 Sake and Food 65:25 John Gauntner’s “Basics for Enjoying Sake Today” (uncut from start to finish)

7. EP 8 – Sake Year in Review: 2018 Edition
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Description: A bit of a small miracle, we managed to get the entire Sake On Air entourage in the same room at the same time. A first for the show, we have John, Sebastien, big Chris & little Chris, and Justin all together on the mic together this week!   In Japan, the sake and shochu industries are now just as turbulent and dynamic as any beverage category on the market. Since that action doesn’t always get communicated to the international sake-loving community, we thought we would sit down this week to reflect on the trends and impactful events that helped define sake in 2018.   Seeing as how we like to look ahead to sake and shochu’s unquestionably bright future, we also rounded up and shared our predictions for 2019. Some of those things are extensions of what we saw in 2018, however we could be in for some real surprises as well.   This week’s recording took place after a lengthy and energized team gathering where we plotted out our vision, goals and ambitions for the year ahead. The result is an episode of Sake On Air with an (awesome!) energy a bit different from everything that’s come before. Suffice it to say, we’re ecstatic about what the coming year has in store.   As far as we’re concerned, we’re still sending out the “beta” version of the show, but we’re on the verge of shifting into the next phase. We’ve got some big plans and exciting changes in store. They may not all be apparent at first, but we think you’ll pick up on it soon enough. We can’t wait to share more in the coming months.   As always, thanks to both our dedicated followers and new listeners that make it all possible. If you have any thoughts about the show, feel free to contact us at questions@sakeonair.com   Please do follow along with us (@sakeonair) on our day-to-day journeys via Instagram, Twitter and Facebook, as well. We’re sharing glimpses into sake brewing, service, people, and the culture that binds it all together.   Taking a moment to write a quick review helps more than you know. If you’re so inclined, yoroshiku!   A big thanks (as always) to Frank Walter for the amazing turnaround on this one. We wanted to get this out into the world while the excitement was still resonating.   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.   Kampai!   Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

8. EP 7 – Searching for Sake: Sake Tourism in Japan (Pt. 1)
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Description: Japan has absolutely exploded as a food and dining destination, but how is it as a sake destination? Sure there’s more than enough incredible sake to go around, but will you be able to find it? Are there specific regions or locations scattered across Japan that are accessible and offer the kinds of unique sake experiences and discoveries that make it worth the trip? What can we expect from “sake tourism” in the (hopefully) near future?   Its these topics (and more!) that fuel this particular sake journey, guided by Sebastien Lemoine,  Chris Hughes, and Justin Potts.   This week’s show is actually from a rather early recording that we did while still in our “R&D phase”. We weren’t sure if it would see the light of day, but giving it another listen, we thought there was info here that could be useful to our listeners, as well as hopefully be something that people could come back to and reference when planning or considering a visit to Japan that integrated sake discoveries.   This is a topic that we’ll be exploring again, both more thoroughly, as well as from a few other angles. That’s why we’ve labeled it “Part 1”. Part 2 doesn’t exist yet, but it will someday! Until then, we hope you’ll find some helpful tidbits tucked away in the discussion.   Also, we wanted to keep some fun content flowing post-holiday while we snuck away for a bit of rest, family time and celebration. We’ve got lots of exciting material coming very soon!   Because this episode was recorded a while back, some of the “news” that we discuss is, as you might have guessed, a bit outdated. That being said, we think it’s still interesting and relevant stuff, so we decided to leave it in there. And hey, if you hadn’t heard about it yet, then it’s news to you!   Topics, places and sake discussed this week (with links) include: - Throughout this episode we’re sipping on the classic nigori sake from Kikuhime in Ishikawa prefecture. - Kit Kat and umeshu (from Heiwa Shuzo, makers of KID sake) become one at a special Craft Sake Week bar. - Italian craft beer producer Baladin teams up with soy sauce producer Yamaroku and their kioke project to bring kioke-aged beer to life. - Mukai Shuzo in Kyoto, producers of Inemankai, which has been gathering attention and turning heads as of late. - Kumazawa Shuzo, makers of Tensei in Kanagawa, have put together a very rich, diverse, option-filled destination just a short trip from Tokyo. - In the Nada region (near Kobe), the big boys Hakutsuru, and Hakushika have invested in creating elaborate and well thought-out sake museums. - Okura Museum of Gekkeikan located in the Fushimi region of Kyoto (worth a visit in its own right!) is a fine destination. - Saijo region in Hiroshima, home to Kamotsuru, as well as 8 other breweries, is the Daigon Alley of the sake world. It also happens to be home to Japan’s largest annual sake festival, more-or-less the equivalent of a sake Oktoberfest. - Lake Suwa in Nagano, home to Miyasaka Sake Co. (makers of Masumi), as well as several other local breweries all within walking distance of one-another is also a beautiful destination. - The Takayama region (Gifu Prefecture) is popping up on a lot of itineraries as of late. Funasaka Shuzo is a highlight. Heading deeper into the countryside of Hida to explore the satoyama is a great way to visit some more great breweries. - Tokyo has a lot of offer as well! An Ishikawa Brewery visit can integrate beer and soba! Sake tours! Sawanoi is in the area, home to plenty of great food and hiking. Enjoy the gardens at Tamura. - A short shinkansen trip to Uonuma no Sato is the home of Hakkaisan. More than enough great food and product, as well as tours and tastings to fill an entire day. New beer brewery on-site as well. A beautiful area at the foot of Mt. Hakkaisan. - Asahi Shuzo, producers of Kubota, are accessible from Nagaoka (Niigata Prefecture) and working to develop the area as a sake...

9. EP 6 – Shochu 101
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Description: It was time to lay the groundwork for our up-and-coming explorations into the worlds of shochu and awamori. Welcome to Shochu 101 – class is in session. After picking the brains of a few bartending alchemists on the subject, we decided to put the Shochu Pro himself, Mr. Christopher Pellegrini, in the hotseat for 60 minutes in order to break down the fundamentals of both shochu and awamori. For those unacquainted the Japan’s indigenous distillates, this is a great place to start. Hopefully by the end we’ll have your interest piqued enough to inspire a shochu-filled holiday to come! What (can) shochu and awamori be made from? What are the 4 geographical indications for shochu and awamori and why? Is the word “honkaku” important? How did California pave the way for shochu’s market penetration in the U.S. while simultaneously setting communication around the beverage back a generation (or more)? It’s all of this (and more!) that we’ve got lined up for this semi-holiday edition of Sake On Air. We’re all hoping to get some much-needed rest and respite over the holidays, so while we plan to keep content flowing intermittently, if it feels like we’re a bit quiet in the coming weeks, it’s because we just need a bit of time in order to brew up some great things for 2019. A HUGE thanks to our listeners for all of your support in 2018. You are what make this all worthwhile and inspire us to do better each and every time in the studio. It’s only been about three months since we really got this show off the ground. We have a lot in store and we can’t wait to share more sake excitement in the coming year. As always, @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also follow along on Soundcloud. If you have time over the holidays as you soak up some tasty sake beverages, please do reach out to us at questions@sakeonair.com. Of course, a nice review is always welcome, as well. Sake On Air is broadcast from the Japan Sake & Shochu Information Center located in Tokyo and made possible with the generous support of the Japan Sake and Shochu Makers Association. The show is a joint production between Potts.K Productions and Export Japan, with Mr. Frank Walter making this audio journey possible. Happy Holidays & Kampai! Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

10. EP 5 – Shochu Mixology and Sake in Paris
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Description: 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.

11. EP 4 – What Tea & Sake Share; Future of Sake w/ Masumi & WAKAZE [LIVE @ Aoyama Sake Flea]
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Description: As promised, we’re back again for two straight weeks of live interviews straight from Aoyama Sake Flea, the bi-annual celebration of sake and craft culture, hosted in collaboration with Tokyo’s iconic Farmers Market @ UNU (United Nations University). This week, Sebastien and Justin are first joined by Dimitry Bulakh, director of twelv., Japan’s (the world’s!?) first premium organic sake bar, located here in Tokyo, as well as founder and director of Far East Grocery, specializing in organic teas from throughout Japan and across Asia. Dimitry has settled on a significant fine cross-section of two worlds that are much more closely related than they may appear at first glance. We chat with him about how he is utilizing both these worlds to create amazing beverage experiences as twelv., what it means to focus on “organic” or “natural” sake, the shared histories of both tea and sake, and what these two incredible beverages (and their corresponding struggling industries; at least in Japan) can learn from one-another in order to shape an exciting future for both. Next up, we delve into the relationship between tradition and innovation in the world of sake with two inspiring producers that are attacking the concept full-on from completely different ends of the spectrum. Here, Christopher Hughes steps in as we’re joined by Katsuhiko Miyasaka, next in line for the throne at Miyasaka Brewing Company, producers of the internationally renowned and revered Masumi brand sake. Since his return to the brewery after a stint of work in various fields and international adventure, he’s proactively taking the roots of Masumi and leveraging them to create sake, promotion, and events that are designed to bring the Nagano brewer’s traditions to an entirely new generation of sake lovers. Alongside Katsuhiko we also have Fumi Yasuda, the young and ambitious international sales representative for WAKAZE, one of Japan’s newest sake breweries that is crafting brews unlike the world has ever seen. Initially collaborating with breweries across Japan to prove their concept and shock the sake world to attention, they’ve now established one of Tokyo’s only sake brew pubs, Whim Sake and Tapas, where they now craft their own experimental brews, as well as doburoku and original lines of sake. They have their eyes set on opening a brewery in France in 2019. It’s a packed episode this week, and we’ll be back AGAIN next week with more interviews and insight from…someplace new! Note that the next Aoyama Sake Flea is scheduled for the Spring of 2019, on March 30-31. Stay tuned here for updates! And be sure to swing by the Farmers Market @ UNU if you find yourself wandering Tokyo over any weekend and are looking for some fantastic food, beverage, and people. As always, @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also find us on Soundcloud and YouTube very soon. Send your questions, comments, show ideas, and kind words to questions@sakeonair.com It also helps to leave us a nice review so that we can further share the sake love with more listeners like yourself. 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. Thanks for listening. Kampai! Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air

12. EP 3 – Farmers Markets & Bettering Our Food with Sake w/ Nancy Singleton Hachisu [LIVE @ Aoyama Sake Flea]
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Description: Over the next couple weeks (yes, we’ll be going weekly for a short stint!) we’ll deviate a bit from our standard format, but that’s because we have something special lined up!   The fine folks at Aoyama Sake Flea, the bi-annual celebration of sake and craft culture, hosted in collaboration with Tokyo’s iconic Farmers Market @ UNU (United Nations University), reached out to the Sake On Air crew to see if we might be interested in hosting a few live shows at the festival.   You had us at “Sake”. (And “Festival”!)   Hosting four live recordings over two days, we brought in a number of really fascinating guests, both brewers, as well as those championing sake through a number of unique and different avenues all their own.   This week, we’re sending you the first 2 sessions from day one of the festival. For the first half of the show we’re joined by Masaki Yamada, events coordinator for the Farmers Market @ UNU, along with Akiko Shibata, president of Tokyo Sake-ten and head of business development for Niigata sake producer, Myoko Shuzo. Together we explore the nature of the farmers market in Tokyo and its role in bringing people together with sake producers and creating a culture around sake for a new generation. Now in its 9th incarnation, Aoyama Sake Flea is now gearing up for its round 10, scheduled for March 30-31 in 2019 – and they’d love to integrate international brewers and artisans for the next round! To all those championing sake abroad, listen up on how you might be able to take part in one of Tokyo’s most homegrown, community driven sake festival that puts the producers at the forefront.   For the second segment, we’re joined by none other than the talented and inspiring Nancy Singleton Hachisu, author of the recently released, Japan: The Cookbook, as well as the game-changing, Japanese Farm Food, and the lifestyle staple, Preserving the Japanese Way. We managed to coax her away from the farm (and work on her next book!) in Saitama to join us for a mid-day “Kampai!” to discuss, not only her new book and recent projects, but primarily how she views the role of sake in cooking. Now when we say “sake”, remember that in Japan, “sake” refers to all varieties of alcohol. For our purposes, we focus primarily on the sake that our listeners all know and love, as well as spend a good amount of time delving into the magic of mirin, as well. Not to mention the delicious and versatile offshoots from the world of sake, such as sake-kasu, amazake, rice koji, as well as sake crafted specifically for culinary purposes.   Links for some of the products and producers that Nancy mentions are below: - Mikawa Mirin - Yamaki Jozo - Terada Honke - Imayotsukasa Shuzo - Kidoizumi Shuzo - Great “ryori-shu”, or, additive-free and naturally brewed “cooking sake”, like this one from Okidaikichi Honten, makers of the fantastic Shizengo line of sake. (Sorry, not much English info available…) - Black Market Sake   Part 1: Farmers Market & Aoyama Sake Flea (w/ Akiko Shibata & Masaki Yamada) 2:19-20:05 Part 2: Bettering our Food with Sake (w/ Nancy Singleton Hachisu) 20:30-49:08   Your hosts for these special outings this time around are Christopher Pellegrini, Christopher Hughes, and Justin Potts. (We try to keep good rotation around here in order to keep things fresh.)   As always, @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also find us on Soundcloud and YouTube very soon.   Send your questions, comments, show ideas, and kind words to questions@sakeonair.com   It also helps to leave us a nice review so that we can further share the sake love with more listeners like yourself.   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.   Thanks for listening.   Kampai!  

13. EP 2 – State of the Industry
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Description: EP 2 - State of the Industry: Japan How in the world did we get here? Where exactly are we? Where is all this headed? These are the themes that Christopher Hughes, Sebastien Lemoine and Justin Potts share, ponder and discuss on this episode of Sake on Air. From tax laws to land reform, market perception to distribution, we try to apply a bit of context for the current state that the sake industry (in Japan) is in. Looking strictly at the numbers, things appear a bit dire. But looking at what’s been taking place here on the ground in recent years, there’s nothing but excitement as to how far the industry could develop, the shape it could take, and what sake has the potential to become. Here’s the thing: this is a massive topic. Here’s the reality: there’s a bit of rambling. Here’s what we’d love: for you to let us know specifically what you’d like to know more about. If you are interested in and care about what sake has in store for the world (we hope you do!), mail us at questions@sakeonair.com and tell what you’d like us to find the answers to. What about the state of the industry interests you? What are you curious about? Give us the questions, and on a future episode, we’ll give you the answers. As this is our final warm-up(ish?) episode, we’re already planning a follow up on the topic. For the next round, instead of making it our episode, we’d rather make it yours. @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also find us on Soundcloud and YouTube very soon. 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. Please subscribe and maybe after a couple more episodes, once we’re up to speed and have ironed out the kinks a bit, you’re more than welcome to leave us a nice review to help us share the sake love with more listeners like yourself. Thanks for listening! Kampai! Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

14. EP 1 – The Cast of Characters
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Description: And characters they are indeed! We’re giving ourselves one more “warm-up run” before we really dig in, so we thought it only made sense to round the team up at the bar and pass the tokkuri as we reminisce and share, “How did I get here?” stories. Plus, we wanted our listeners to get to know exactly who it is that will be guiding them on these twice-a-month journeys into the depths of the sake and shochu world – never to return! This week John Gauntner, Sebastien Lemoine, Christopher Hughes, Christopher Pellegrini, Shuso Imada and Justin Potts are all here playing musical chairs. For sake and shochu aficionados, these may be old friends, or possibly new faces (voices?). While we’re all here with the same goal in mind, we have rather different backgrounds and inspirations that have led us to where we are today, and as a result, equally unique approaches and perspective. This week’s episode serves as more of an introduction of sorts, but over the coming weeks and months we think you’ll find that the team’s varied experiences and interpretations on how the world of sake is expressing itself might inspire as many new questions as answers. We want to empower our listeners, not only with the information to help you all make the most out of your own sake and shochu experiences, but to also provide context and stories for how the industry got here, where it might be going, and empower everyone to find their own unique connection to the world of sake. As with just about anything, there are different opinions, styles, values and schools of thought. We hope that by trying to inspire a more diverse and varied dialogue around sake, we can inspire more people to engage with the infinitely deep and fascinating (not to mention, just really, really delicious!) world of sake. So this week, just kick back with your ochoko in-hand and a bottle of hiyaoroshi by your side (it’s autumn!) and get to know your navigators. This is just the beginning. As always, please send questions, feedback and show ideas to: questions@sakeonair.com @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also find us on Soundcloud and YouTube very soon. 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. Please subscribe and leave us a (good) review to help us share the sake love with more listeners like yourself. Kampai! The Sake On Air theme is: “Younger Today Than Tomorrow” composed by forSomethingNew

15. EP 0 – Sneak Peek
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Description: Episode 0 – Sneak Peek   Welcome! You’ve just stumbled upon a “sneak peek” at the new Sake On Air podcast, what is soon to be a bi-weekly production examining the stories, people, questions, and future of sake and shochu directly from Japan.   Recorded at the Japan Sake and Shochu Information Center, located in the heart of Tokyo, your hosts and members the SAKE 2020 team are setting out to deliver news, interviews, live broadcasts, and introduce new dialogue into the international sake stream of consciousness, straight from the front lines of the sake industry in Japan.   Your rotating team of hosts are:   John Gauntner Sebastien Lemoine Christopher Hughes Christopher Pellegrini Shuso Imada Justin Potts   This episode offers up just a small sip of what’s to come. Give it a listen, share with your sake-loving and shochu-curious friends, and come back to join us for more Sake On Air very soon.   Feel free to send questions, feedback and show ideas to: questions@sakeonair.com   You can follow us for the latest updates by searching @sakeonair on both Instagram and Twitter, as well as on Facebook. You’ll also be able find us on Soundcloud and YouTube very soon.   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.   Please subscribe and leave us a review to help us share the sake love with more listeners like yourself.   Kampai!   Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air. *Snippets from this Sneak Peek also include the voice of Brian Polen, co-founder of Brooklyn Kura. The full interview will be coming your way very soon!