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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

30:31

Break Out the Bubbly - A Sake Revolution Celebration!

Sake Revolution ·

2020/09/24

Season 1. Episode 25. Some podcasts have been around for years, but our little sake show has only been on the air for five months. In that time, with a little hard work and a lot of sake, we've hit two milestones: 5,000 listener downloads and 25 published episodes! What better way to toast our achievement than with the ultimate celebration sake - we are talking sparkling! Also known as "happo-shu" or "awasake", this spritzy style of sake is having a bit of a renaissance of

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31:15

Sayonara Pumpkin Spice... Hello Hiyaoroshi!

Sake Revolution ·

2020/09/18

Season 1. Episode 24. Grab your scarf and your ginko nuts! Step away from the pumpkin spice! This week's episode is all about what we refer to as "Fall Nama" or Hiyaoroshi. This is a type of Namazume that is once pasteurized and released in the fall season. In addition to Hiyaoroshi, Akiagari is another type of fall sake released on the market at this time. both of these styles of sake pair well with the japanese foods that come into season in the Fall. One favorite that John

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31:08

In Search of Hiroshima: Okonomi-SAKE!

Sake Revolution ·

2020/09/10

Season 1. Episode 23. This week John and Timothy travel to Hiroshima and reminisce about their trips there. From the sake neighborhood of Saijo, to back alley unagi restaurants to the magical Miyajima torii gate, Hiroshima has many wonders for the sake lover! Both sakes we are tasting today celebrate Hiroshima local Hattan-nishiki sake rice - one full bodied and rice-y, one elegant and silky. One thing that all Hiroshima Sake can connect with is the region's most famous food Okonomiyaki!

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33:47

Married to Sake: My Life with a Nihonshu Nerd

Sake Revolution ·

2020/09/03

Season 1. Episode 22. First comes love, then comes… sake? What is it like to marry a hardcore sake nerd? This week we go right to the source and interview our Host John Puma’s Better Half, the lovely Myshell! She takes us behind the scenes and gives us the lowdown on a live steeped in sake and the secret advantage of a sake-nerd spouse… you get to skip the jet fuel sake and leap ahead right to the good stuff. Myshell also brings one of her favorite sakes to the table for the boys to drink: her long

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31:39

Sake to "GO"! Measuring Sake from the One Cup to the...

Sake Revolution ·

2020/08/28

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31:47

Pass the Iburigakko! Our Akita Sake Deep Dive

Sake Revolution ·

2020/08/20

Season 1. Episode 20. Do you know where to find the "Country of Beautiful Sake"? If you answered Japan's AKITA prefecture - you're right! Akita is a rural and rice-proud prefecture in the far north of Japan. This agricultural hub produces a lot of rice and a lot of sake. Timothy explains his encounters with one of the most famous foods from this region - Iburigakko. No Joke, this smoked, pickled daikon radish is one of the most perfect sake pairings you'll ever find.

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31:43

Sake Serendipity: Born to be Alive

Sake Revolution ·

2020/08/13

Season 1. Episode 19. Sometimes there are happy accidents. This week, John and Timothy discover they both brought the same sake to the Sake Revolution party... This could have been an embarrassing Faux Pas, but instead they resolve to make the best of things and dive deep into this week's sake. We are talking Born "Gold" Junmai Daiginjo. It turns out, all that glitters IS gold when it comes to this delicious sake. It comes from the hard to pronounce "Katokichibee Shoten"

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31:58

How to Start a Revolution: Our A-Ha Moments with Sake

Sake Revolution ·

2020/08/05

Season 1, Episode 18. Everyone's gotta start somewhere and every revolution has its beginning. In this week's episode, John and Tim look back at how each of them came do discover sake. Tim introduces us to Hakkaisan Junmai Ginjo, the sake that got him started after his A-Ha moment at a New York City sushi restaurant. That fateful dinner lead to a new career and a new marriage! One sip of sake can change your life! This sake is light, clean and crisp. A perfect pairing with

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37:06

Sake Production Series: On Bottling and...

Sake Revolution ·

2020/07/30

Season 1, Episode 17. Often the overlooked step-child of sake production, bottling is a lot more complex that you might think. And a lot depends on the scale of your production. A family run Mom and Pop brewery might bottle and label sake by hand. Whereas a larger brewery might have an multiple automated bottling lines with a clean room. Keeping with this week's theme, John and Tim challenged themselves to profile two sakes that were sold in bottles! We did it! The two sake selected not

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36:31

Sake Production Series: Pasteurization.

Sake Revolution ·

2020/07/24

Season 1, Episode 16. Pasteurization is well known and it used for a lot of sakes. this kills off any bacteria or yeast and makes sake stable outside of refrigeration. In the world of sake there are a number of variations on pasteurization, known as "hi-ire" in Japanese or "into the fire". We've got our Full Nama (also known as Nama Nama), Once pasteurized nama chozo, Once pasteurized Nama zume, and twice pasteurized regular sake. As if that wasn't enough, there are

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32:17

Sake Production Series: Pressing Matters to Attend To.

Sake Revolution ·

2020/07/15

Season 1, Episode 15. It's been said that the process of making sake can be done in 10,000 different ways. Talk about versatility! As our series on Sake Production methods continues, we're going to learn about three, no... wait, make that four more of those 10,000 ways. This time we're looking at Pressing. When the mash is fermented, we need to separate the newly created sake from all the unfermented rice solids. this is achieved by pressing the mash. There are a number of ways

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36:53

Sake Production Series: Moromi. Wake Up and Smell the...

Sake Revolution ·

2020/07/09

Season 1, Episode 14. In our continuing Sake Production Series, we are now in the home stretch! The main event, or you could say the "Main Mash"! Today John and Tim are taking Moromi, also known at the main fermentation mash. This 25-30 day fermentation period starts with a four day process known as "Sandan Jikomi". These first four days of the Moromi see all the ingredients added - but in specific amounts on specific days. Without a doubt, the temperature and length of moromi

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25:15

Sake Production Series - Shubo. Don't Socially...

Sake Revolution ·

2020/07/02

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36:13

Keepin' it Caliente: Our Interview with Sake...

Sake Revolution ·

2020/06/24

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27:58

Sake Production Series - Koji Making. There is a...

Sake Revolution ·

2020/06/17

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37:24

Sake Production Series: Rice Washing, Soaking and...

Sake Revolution ·

2020/06/11

Season 1, Episode 10. Since we’ve learned about sake ingredients and sake classifications already, we thought it might be fun to look at the sake production process. We’re starting with what is called “raw materials preparation”. This encompasses rice washing, soaking and steaming. These three distinct steps all work together to prep the sake rice for fermentation.Support the show

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33:31

Just... Don't Call It 'Unfiltered". The Story of Nigori!

Sake Revolution ·

2020/06/03

Season 1, Episode 9. What is nigori sake? Cloudy, Murky, Coarse, Milky... there are lots of ways to describe what we call "nigori" sake. This of course is the milky-white, and sometimes sweet, cloudy sake you may have seen around. But, don't enrage the Samurai... there is one word we don't use to describe it... that is "unfiltered". With the rice starch sediment floating around the bottle, we understand why, at first glance, you might think this could be

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33:36

New York's Nicest Ninja: Sake Expert Chris Johnson

Sake Revolution ·

2020/05/28

Season 1, Episode 8. Ninjas are notoriously hard to pin down, but we were very lucky to recruit the nicest ninja in NYC to join the Sake Revolution and to sit down for an interview and kanpai. That Ninja, of course, would be Chris Johnson, the Sake Ninja. Chris tells us how the sake ninja title came to be. I won't give it away, but you may be shocked, shocked I say, to learn it does involve a late night drinking party at NY's rough and ready Sake Bar Decibel. And how about falling in

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28:59

Sake In The Raw: The Bold, Brash World Of Nama

Sake Revolution ·

2020/05/21

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32:13

Interview and Potluck Tasting with Sake Pro Ben Bell

Sake Revolution ·

2020/05/13

Season 1, Episode 6. Who doesn’t love a potluck? Well, I think lots of people don’t if you end up with three different jello salads, but we lucked out with our potluck: Three fantastic sakes to taste and profile. How did we get so, em, lucky? It must be the good luck brought in by our very first sake interview guest! Today we’ll be talking with sake pro and talented sake brewer Mr. Ben Bell. Ben is well known in the sake industry for having worked for two years at Nanbu Bijin Sake Brewery in Iwate,

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