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PODCAST

Sake Revolution

Timothy Sullivan, John Puma

America"s First Sake Podcast. Power to the Sake People! Join your hosts sake otaku John Puma and sake samurai Timothy Sullivan as they explore the world of Japanese Sake. This podcast will help you know where to get started with sake. Every week, we"ll teach you something new about sake in a fun and easy to understand segment, we call the "Sake Education Corner". It wouldn"t be a sake podcast with out some sake tasting! We"ll profile and taste some of our favorite sakes. Check out the show

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All Episodes

26:20

Kuramoto Series: Yuho with Miho Fujita

Sake Revolution ·

2021/07/11

Episode 64. This week John and Timothy had the great privilege to talk with Miho Fujita, the president of Mioya Shuzo, the makers of Yuho sake. Fujita-san did not take the usual path to running a sake brewery, which is most often handed down in a family from generation to generation. Coming from a corporate background, she found herself with the chance to step in and help the brewery with marketing and sales. Eventually she became the president as well as a dedicated, hands-on brewer herself. The

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31:06

Sake Spotlight: Hokkaido

Sake Revolution ·

2021/07/04

Episode 63. Today brings another "Sake Spotlight" adventure, focusing in on the sake from a specific prefecture. John and Timothy turn their focus up north - way up north - to Hokkaido, Japan's second largest and northern most island. Famous for its open plains, abundant dairy and frigid winters, Hokkaido is home to just 13 sake breweries. The largest of these breweries is Otokoyama Shuzo. Otokoyama means "Man's Mountain" and both sakes tasted today are brewed by

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30:26

Wild Rice: Dewasansan

Sake Revolution ·

2021/06/27

Episode 62. Exploring another "wild rice", this week John and Timothy look at the superstar sakamai of Yamagata Prefecture - Dewasansan. Registered in 1997 and named after the three sacred "dewa" mountains, sakes made with this rice definitely give a nod to the regions famous fruit flavors. To explore Dewasansan more deeply, we taste the Phoenix Junmai Daiginjo from Tatenokawa - a sake produced in collaboration with the french rock band Phoenix and using 100% dewasansan sake

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30:13

Back Underground: Returning to Sake Bar Decibel

Sake Revolution ·

2021/06/20

Episode 61. This week John and Timothy go on location again. As more and more businesses are reopening and expanding their hours, we wanted to get out there again and encourage anyone, who can safely, to support their local sake shops and restaurants. For our part, we've gone back underground by returning to the famous NYC Sake Bar Decibel, a dark and funky basement sake bar that can't be missed. We are tasting two fantastic sakes from their menu: Shichiken Junmai Ginjo - a dream of a

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33:53

Interview with Akiko Katayama - Host of Japan Eats

Sake Revolution ·

2021/06/12

Episode 60. This week, John and Timothy welcome the talented writer, culinary expert and podcast host Akiko Katayama to the show. Akiko is a fixture of the Japanese food and beverage scene and is the well known host of the Japan Eats podcast on the Heritage Radio network. On her show, she explores all things Japanese food and beverage and often introduces sake to her legions of listeners. She is a fan of sake herself and recommended we try a fun one today - Kenbishi Kuromatsu Honjozo - umami

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36:05

Shubo Series: Monks and Bodaimoto with Jamie Graves

Sake Revolution ·

2021/06/06

Episode 59. On the final episode of our Shubo miniseries, we explore "Bodaimoto". Our guide for today's episode is Skurnik Wine's Japan Portfolio manager Jamie Graves. Jamie has visited the Shorakuji temple, the home of Bodaimoto and he also imports one of the quintessential sakes of this genre, the Takacho "Regal Hawk" Junmai Muroka Genshu Bodaimoto. The name of the game is again lactic acid. Getting the right acidity levels helps the sake yeast to flourish. As

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32:24

Shubo Series: Talking Yamahai

Sake Revolution ·

2021/05/29

Episode 58. Onward with our exploration of all things "shubo" in the third entry in our sake yeast starter mini-series. This week John and Timothy explore the "yamahai" method of starting sake. In a language fond of contractions, the Japanese word "yama-hai" has to be one of the most sake friendly linguistic shortcuts you'll find. Short for "<u>yama</u>orshi" (pole ramming/mashing) and "<u>hai</u>shi" (to stop/cease),

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36:00

Shubo Series: Kimoto - Sake's O.G. Starter

Sake Revolution ·

2021/05/21

Episode 57. Our Shubo series continues! Shubo of course is the "fermentation starter" step of sake production. Whichever the method, we use lactic acid to give the shubo a jump start and allow the sake yeast to live its best life. This week, we look at the Kimoto method. Kimoto is the O.G. method that has been the default for centuries. By definition, it involves the mashing of rice, rice koji and water together in a low tub, into a paste using long poles in a step known as

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32:04

Shubo Series: Starting with Sokujo

Sake Revolution ·

2021/05/15

Episode 56. Over the next few weeks, we're going to do a short series on a sake production step called "Shubo" (酒母). Shu=Sake and Bo=Mother. So consider this step the mother of the sake, and it gets translated in many ways... seed mash, yeast starter, fermentation starter. However you slice it, the shubo step in sake production is where yeast get introduced and where fermentation begins. One of the keys to all shubo methods is lactic acid. It is required to kill off all of the bad

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23:57

Kuramoto Series: Nanbu Bijin with Kosuke Kuji

Sake Revolution ·

2021/05/07

Episode 55. Few sake personalities shine as bright as Mr. Kosuke Kuji, the 5th generation President of the Nanbu Bijin Sake Brewery. Known as "Mr. Sunshine" of the sake industry, Kuji-san has been a tireless booster of the sake while promoting his Nanbu Bijin brand literally around the world. We were honored for Mr. Kuji to take time to talk to us. After a bit of introduction to his brewery, we finally learn the answer to a question that has long puzzled sake fans far and wide! Why is

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30:46

Wild Rice: Yamadanishiki

Sake Revolution ·

2021/04/29

Episode 54. Continuing our series focusing on the "wild rice" of the sake world, we move next to sake rice royalty. There is one strain of premium sake rice that is grown in more volume and used in more premium sakes that any other: Yamadanishiki. Originating out of Hyogo Prefecture as a cross breed of Yamadaho and Kantan Wataribune, the resulting rice that came to be known as Yamadanishiki was born to be king. This rice reigns supreme for a reason - it is large in grain size, has a

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39:21

Interview with Hanna Kirshner: Author of Water, Wood...

Sake Revolution ·

2021/04/19

Episode 53. When we first heard about Hannah Kirshner’s new book “Water, Wood and Wild Things,” we knew we had to get her on the show. Not only does the book outline Hannah’s amazing adventure living the in rural town of Yamanaka in Ishikawa Prefecture, Japan, but during her stay there, she interns at Engawa, a destination premium sake bar and then also works a season at Matsuura Shuzo, the local sake brewery. Hannah writes with great insight and sensitivity about her entry into the world of sake

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32:10

Sake Spotlight: Fukushima

Sake Revolution ·

2021/04/10

Season 1. Episode 52. Of Japan's 47 Prefectures, the third largest is Fukushima. This region is a sake powerhouse with a number of famous sake breweries and more than their share of gold medals in all kinds of sake competitions. Today John and Timothy look into a couple of Fukushima sakes and dive a bit deeper into the unexpected flavors of this region. Look for deep, developed flavors on the palate and a sophisticated thread of umami throughout. Timothy also tells the tale of a ramen

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33:05

U.S. Sake Brewer Series: Kato Sake Works

Sake Revolution ·

2021/04/03

Season 1. Episode 51. This week we meet up with another U.S. sake brewer - Shinobu Kato. Shinobu was born in Tokyo, Japan and came to the States for school and stayed on for work. After discovering a passion for sake brewing, he left corporate America to make a go at working full-time in fermentation and opened up Kato Sake Works in March 2020. Just as Shinobu was getting his Bushwick, Brooklyn micro-brewery off the ground, cue the pandemic. Despite the challenges of 2020, Shinobu hung in there

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39:45

Sake Revolution Episode 50 - Two Guys, 50 Kanpais and...

Sake Revolution ·

2021/03/28

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

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22:48

Kuramoto Series: Niwano Uguisu with Testuo Yamaguchi

Sake Revolution ·

2021/03/21

Season 1. Episode 49. While we've done a fair number of interviews on Sake Revolution, today marks the start of something special as we challenge ourself to reach out in a new direction. To start off, it's important to know that the word "kuramoto" means "Japanese Sake Brewery President." We're beginning our first in a series of sit down talks with Kuramoto in Japan. Our first guest is Mr. Testuo Yamaguchi. He is the 11th generation president of Yamaguchi Shuzojo

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35:19

Undiluted Fun: Exploring Genshu Sakes

Sake Revolution ·

2021/03/12

Season 1. Episode 48. Genshu is known commonly as the heavy hitter in the world of sake. Sometimes called "cask strength" or "high alcohol sake", what we are really talking about here is sake that is undiluted with water. Usually, this gives us a sake clocking in at around 18-20% alcohol. Most sake is brewed to this level and then water is added at the time of bottling to bring the alcohol level down to about 15%. When this addition of water is skipped, then we get

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35:58

Sake Spolight: Kochi

Sake Revolution ·

2021/03/05

Season 1. Episode 47. Today we focus on another "Sake Spotlight" - this time we travel to the smallest of Japan's main islands - Shikoku - as we visit Kochi prefecture. Kochi is an interesting place for sake. While it doesn't have a huge amount of sake breweries - just 18 at last count - it does have an oversized amount of local sake culture. The breweries are known to favor collaboration and this boosts the overall reputation of Kochi sake quite a bit. In addition to that,

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30:56

Wild Rice: Omachi and Chill

Sake Revolution ·

2021/02/25

Season 1. Episode 46. Today we start a new series focusing on what could be considered the real star of the show: sake rice! Let’s call it “Wild Rice”, because, why not. One of the wildest of the wild sake rices is the elder statesman, the real OG, the been-there-done-that sake rice: Of course we are talking about OMACHI. Omachi is often called the “grandfather” of sake rice because it is not a hybrid of other rices, but an original rice strain discovered in the 1850s. Its known as being a little

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30:32

U.S. Sake Brewer Series: North American Sake Brewery

Sake Revolution ·

2021/02/20

Season 1. Episode 45. Another in our series of U.S. Sake Brewer interviews takes us to Virginia to talk to Andrew Centofante, Toji and Master Brewer of North American Sake Brewery. Andrew told us about his discovery of premium sake in Japan and then, following his home brewing instincts, he soon found himself propagating koji in his attic and fermenting sake mash low and slow in the basement. By 2018, Andrew was out of the basement and had opened his own brewery - the North American Sake Brewery,

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