Just a few episodes back we decided to revisit some of the highlights from Sake Future Summit 2020. In preparing for and editing that episode there was so much that we wanted to include but couldn’t in the interest of time, we devised a clever solution: we just did it again.As with the previous round, if you have the time to really pick through all of these on the official Sake On Air YouTube channel, the visual component adds a lot to these and there’s a great deal more fascinating and insightful material that we just couldn’t cram in. Also, seeing as how half of the programming for the Sake Future Summit was comprised of interviews, tours, presentations and discussions conducted with individuals from the Japanese side of the industry and carried out in Japanese and subtitled, a majority of the great programming is still stuck in a visual-only format. If you’re sipping sake or shochu over the weekend, firing those sessions up alongside your beverage-of-choice isn’t a bad way to spend an evening. You can find those all archived over on our YouTube channel. In this episode you’ll hear from hear:- How the pros of the U.K. sake market are looking to bring it to the next level in a discussion with Barry McCaughley (Restaurateur; F&B Development Consultant), Miho Komatsu (Sake Specialist for Marussia Beverage; Marketing and International Sales for Akashi-tai Sake Brewery), Akiko Konishi (Manager of Intl. Dept. at Konishi Shuzo), and navigated by Oliver Hilton-Johnson (Tengu Sake).- About how some unique approaches to the Spanish market could change the game for sake, together with Pablo Alomar Salvioni (President of Salvioni & Alomar), Francois Chartier (Aroma Specialist; Master Blender for Tanaka 1789 X Chartier), and Rubén Pol Ramon (Head Sommelier at Restaurant Disfrutar, Barcelona).- The ways in which shochu is poised to be woven into the future of the world’s best bars with Don Lee (Industry mentor; former partner Existing Conditions), Ryan Chetiyawardana (Founder of Mr. Lyan; Cocktail bartender), and Chikako Ichihara (CEO of Azix; Japan Sake and Shochu Makers Association US Liaison officer).- How French cuisine could pave the way for sake to be incorporated into the upper echelons of the epicurean experience, together with Xavier Thuizat (President of Kura Master; Chef Sommelier of Hotel Crillon) and Marco Pelletier (Vigneron at Domaine de Galouchey; Proprietor of Vantre, Paris).- About the fascinating ways that sake and shochu are being incorporated into some of the U.S.’s best restaurants in a dialogue between Nobuo Fukuda (Chef at Teeter House), Sachiko Miyagi (Sake Expert at Tippsy Sake), Mutsuko Soma (Chef at Kamonegi; Owner of Hannyatou), David Schlosser (Chef at Shibumi), and Christopher Gomez (Beverage Director at Shibumi). Thanks for tuning in this week. Please help new listeners discover the show by leaving us a review on Apple Podcasts or your favorite service bringing you your podcasts. Contact us at questions@sakeonair.staba.jp with any thoughts, feelings or kind words about the show, or go  ahead and follow us on  Instagram, Twitter, and Facebook. Don’t forget to subscribe to us over on YouTube, as well.Thanks for choosing sake and shochu. Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Just a few episodes back we decided to revisit some of the highlights from Sake Future Summit 2020. In preparing for and editing that episode there was so much that we wanted to include but couldn’t in the interest of time, we devised a clever solution: we just did it again.As with the previous round, if you have the time to really pick through all of these on the official Sake On Air YouTube channel, the visual component adds a lot to these and there’s a great deal more fascinating and insightful material that we just couldn’t cram in. Also, seeing as how half of the programming for the Sake Future Summit was comprised of interviews, tours, presentations and discussions conducted with individuals from the Japanese side of the industry and carried out in Japanese and subtitled, a majority of the great programming is still stuck in a visual-only format. If you’re sipping sake or shochu over the weekend, firing those sessions up alongside your beverage-of-choice isn’t a bad way to spend an evening. You can find those all archived over on our YouTube channel. In this episode you’ll hear from hear:- How the pros of the U.K. sake market are looking to bring it to the next level in a discussion with Barry McCaughley (Restaurateur; F&B Development Consultant), Miho Komatsu (Sake Specialist for Marussia Beverage; Marketing and International Sales for Akashi-tai Sake Brewery), Akiko Konishi (Manager of Intl. Dept. at Konishi Shuzo), and navigated by Oliver Hilton-Johnson (Tengu Sake).- About how some unique approaches to the Spanish market could change the game for sake, together with Pablo Alomar Salvioni (President of Salvioni & Alomar), Francois Chartier (Aroma Specialist; Master Blender for Tanaka 1789 X Chartier), and Rubén Pol Ramon (Head Sommelier at Restaurant Disfrutar, Barcelona).- The ways in which shochu is poised to be woven into the future of the world’s best bars with Don Lee (Industry mentor; former partner Existing Conditions), Ryan Chetiyawardana (Founder of Mr. Lyan; Cocktail bartender), and Chikako Ichihara (CEO of Azix; Japan Sake and Shochu Makers Association US Liaison officer).- How French cuisine could pave the way for sake to be incorporated into the upper echelons of the epicurean experience, together with Xavier Thuizat (President of Kura Master; Chef Sommelier of Hotel Crillon) and Marco Pelletier (Vigneron at Domaine de Galouchey; Proprietor of Vantre, Paris).- About the fascinating ways that sake and shochu are being incorporated into some of the U.S.’s best restaurants in a dialogue between Nobuo Fukuda (Chef at Teeter House), Sachiko Miyagi (Sake Expert at Tippsy Sake), Mutsuko Soma (Chef at Kamonegi; Owner of Hannyatou), David Schlosser (Chef at Shibumi), and Christopher Gomez (Beverage Director at Shibumi). Thanks for tuning in this week. Please help new listeners discover the show by leaving us a review on Apple Podcasts or your favorite service bringing you your podcasts. Contact us at questions@sakeonair.staba.jp with any thoughts, feelings or kind words about the show, or go  ahead and follow us on  Instagram, Twitter, and Facebook. Don’t forget to subscribe to us over on YouTube, as well.Thanks for choosing sake and shochu. Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.