Sake Deep Dive
An Education podcast
Sake Deep Dive
Episodes
Episodes of Sake Deep Dive
Mark All
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 obsessi
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. VocabularyI
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 atti
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,
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
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 uniqu
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 thei
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 s
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 D
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
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 na
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 lon
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:Kataha
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 episodeHor
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
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 fam
Saijo - Sake Theme ParkThe 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 tasti
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?
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!VocabAmakuchi - t
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 clo
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
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 ric
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,
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
Show NotesIn 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 worl
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