Sake Revolution

Finding our Whey: Exploring Sake and Cheese Pairing

Episode 172. "Say Cheese"!  If you identify as a curd nerd, join us to explore an exciting new way of pairing with sake!  We are joined this week by extra special guest host Myshell who lends her crazy-style palate to our exploration of these pairing possibilities. Listen in as we taste three sakes, each of which has been paired with a show-stopping cheese - each a different style from a different country, no less. Have wine and cheese pairings finally met their match? #SakeRevolutionSupport the show

Back to School: The Sake Studies Center at Brooklyn Kura

Episode 171. This week we go back to school...again! Timothy's new role as the Director of Education at the Sake Studies Center at Brooklyn Kura is the focus of today's episode.  The Sake Studies Center is the new sake school on the block, offering education, tastings and brewery tours for professionals and sake-curious consumers alike at our state-of-the-art facility at Industry City in Brooklyn.  It's also a sake community center where other sake educators can bring their classes and special events. As the only sake school in the U.S. attached to a working sake brewery, it really is the best place to "learn about sake where sake is made!" We hope you'll join us for a seminar or tasting soon.  Listen in for all the details! #SakeRevolutionSupport the show

Interview with Ryan Mellinger of Joto Sake

Episode 170. We were so happy to sit down to chat and sip sake with our friend Ryan Mellinger, the General Manager of the Joto Sake imports portfolio at Kobrand.  Ryan explains to us, in an easy to understand way, the intricacies of the complex "three tier system" of alcohol distribution that we have in the States and all that goes into getting fresh and delicious sake all the way from Japan to local stores and restaurants for us to enjoy. Speaking of delicious sake, we also taste an intriguing selection from Joto's portfolio - the Chikurin Fukamari Junmai, which is a sake blended with previous year's batches to give it added depth and dimension.  Listen in as we explore all things Joto Sake with Ryan!    #SakeRevolutionSupport the show

Sake Vessels: Tokkuri

Episode 169. This week, we are returning to our series on sake vessels, but this time looking at sake serviceware in particular.  We're focusing in on the Tokkuri, the workhorse carafe used for sake service across the world.  Tokkuri carafes can be used to serve sake chilled, room temperature, and to warm it up as well. The materials used to make tokkuri run the gamut from metal to glass to wood, with the most popular being ceramic.  However utilitarian, use of the tokkuri comes with some etiquette rules, too.  Have you broken any of the Tokkuri rules? Listen in and let's find out! #sakerevolutionSupport the show

Prefecture Profile: Exploring Oita with Chris Johnson

Episode 168. We are off to explore the sake scene in another region of Japan! This time it is beautiful Oita Prefecture!  As we don't know much about Oita, despite there being 33 sake breweries there, we needed to phone-a-friend.  Luckily for us, our buddy Chris Johnson (aka The Sake Ninja) lived for 3 years in rural Oita on the Jet program.  Chris gets us up to speed on the charms of Oita as well as the local customs and food culture.  We also hear tales of Onsen that are so hot, they are known as the Seven Hells as well has compulsory sumo wresting and a drinking game or two thrown in for good measure.  We also taste Wakabotan sake, a newly exported Oita brew.  Let's explore together what Oita has to offer!  #SakeRevolutionSupport the show