During the recording of Episode 115 “Should sake be promoted like wine?”, Sarah Stewart mentioned a research project between some members of the British Sake Association, and Coravin, the US firm selling a device aimed at preserving the flavors of wine in the bottle after indulging oneself with one glass or two. Intrigued, s.com/">Sebastien Lemoine reached out to Grace Hunt, Chief Operating Officer at Tokyu Sake, a premium Junmai Daiginjo produced in Asahikawa, Hokkaido, for the UK market, as well Greg Lambrecht, inventor of Coravin and Chairman of the company, based in Boston.

You will hear about Coravin’s history and how the device works, in general and for sake (in effect the results of the research project launched by Toku Sake), as well as how Coravin is helping Toku Sake to open new doors at bars and restaurants. 

If you ‘d like to share what devices you are using to preserve the flavors of your favorite drink after opening a bottle, you can do so on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com.

There’s more Sake On Air headed your way again in just a couple of weeks.

Until then, 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 brought to you by k.com/">Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

This week Justin Potts, Chris Hughes, and s.com/" title="">Sebastien Lemoine discuss the growing trend of sake companies making special sakes for clients and/or partners. The conversations covers the benefits to both established breweries and entrepreneurs trying out their ideas before having to create their own brewery. Their conversation also goes into the differences between partnership sakes, private brand sake, and OEM sake.

Check out Episode 41 on Link 8888 for more insight into the world of sake collaboration projects. If you have some of your own sake (or shochu) education experiences that you’d like to share with us here at Sake On Air, you can do so on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com.

There’s more Sake On Air headed your way again in just a couple of weeks.

Until then, 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 brought to you by k.com/">Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

This week we’re digging a classic from out of the cellar – our episode exploring the absolute magic of sake that’s been crafted to stand the test of time.

While still a relatively niche category within sake, more and more producers are leaning into clearly communicating the amount of time – and in what form – their sake spends maturing prior to release, and the wider beverage-loving community is finally taking notice.

From a production standpoint, there are tricks of the trade that allow for all variety of flavor and style creation. The one quality that really can’t be replicated, however, is the unique and special character born only through the passage of time.

We welcome you to take a step back in time with us this week, joining your hosts Marie Nagata, Sebastien Lemoine, and Justin Potts, revisiting this episode originally released back in the spring of 2021. If you’re looking to further explore the world of aged sake, I encourage you to check out the special session we hosted on the topic for the Sake Future Summit back in 2020, as well.

Thanks for tuning in this week. We’ll be back with more Sake On Air for you very soon.

Despite a rich and storied history spanning millennia, in certain terms, sake has yet to unequivocally prove its ability to stand the test of time.

If you’re in some way associated with the sale or service of sake, likely one of the most common questions you get is, “How long can I keep my sake before it starts to go bad?” or, “How long does sake stay good after it’s opened?” As a buyer, these are both logical and very important questions. As an industry, having clear and concise answers to those questions is equally important. In order to keep things simple, as well as to help assure an overwhelmingly positive experience for as many sake drinkers as possible, the general message adopted suggests that sake should be consumed within 6-12 months from purchase, refrigerated both prior to and after opening, and then consumed within several days to a week once it’s been opened. This is sound advice that’s relevant to a great majority of the sake being produced and sold both domestically and internationally.

There is, however, a paradigm that exists entirely outside of the above logic; where a greater element of time isn’t only a factor, but a necessity.

Welcome to the world of matured and aged sake.

Often referred to as koshu – literally “old sake” – often translated as “aged sake”, or jukuseishu, commonly translated as “matured sake”, bottles of sake referencing these qualities were crafted taking time into account. That amount of time can be anywhere from a few years to a few decades depending on the style of sake and the intent of the brewer, and in many cases the results are astounding.

Yet despite plenty of beautiful examples of aged or matured sake on the market and countless historical texts singing the praises of what time can do to a bottle of sake, a rather perfect storm of circumstances coalesced to nearly erase aged sake culture, production, and consumer appreciation from the collective understanding of sake for about a century.

Thankfully, a relatively small, but thoughtful, proactive and coordinated effort from a growing number of sake makers and sellers has been hard at work seeking to rebuild and redefine what time can mean (and cost) when factored into a bottle of sake. Whether it be the collective rebranding efforts of the Toki Sake Association, the Muni line from Kokuryu used in times.com/news/saketimes-news-jul-17th-2018">the first ever sake industry auction in 2018, the dedication to long-term aging in ceramic storage vessels by Tsuki no Katsura, or a handful of online.com/">specialty yoramu.com/about_eng.html">bars dedicated to the unique and treasured style, awareness surrounding the magic that time can work on a bottle of the right kind of sake is slowly building.

This week, Sebastien Lemoine, Marie Nagata and Justin Potts gather to discuss the historical and modern context of matured and aged sake, the formal definitions (or lack thereof) in place, the typical qualities that time imparts on a bottle of sake, what maturing sake could mean from a service standpoint, and more.

For those of you that missed our special interview on the topic for Sake Future Summit 2020, Aged Sake and the Test of Time, that’s a great primer (or follow-up) to this episode. Prior to this episode Sebastien actually sat down with Nobuhiro Ueno, while Justin paid a visit to Tokubee Masuda of Tsuki no Katsura, to help us get a bit more insight into this fascinating sake category. Those interviews will see the light of day in some form a bit further down the road, but for now, we hope you’ll pour yourself a glass of sake and settle in with us for an exploration into the one thing that proves nearly impossible to attach a price tag to no matter what the context: time.

Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on any of your favorite services that deliver you all of your podcasting needs. Contact us at questions@sakeonair.staba.jp with any thoughts or feelings, or go ahead and follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.

We’ll get into how time factors into the world of shochu and awamori in another show another day. For this week, give your sake a bit of quality time.

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 japan.co.jp/">Export Japan and k.com/">Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

It feels like only the very recent past when opportunities for more formal sake education and certifications were few and far between, and when they were available, they were often infrequent and hosted in only a handful of territories, which made learning from knowledgeable industry insiders and professionals relatively prohibitive for most of the world’s growing number of sake-curious. Thankfully offerings from formalized organizations and institutions expanded, and a handful of ambitious sake pioneers helped increase both the frequency and quality of these much-needed places and spaces.

This week’s guest, however, not only positioned himself on the front lines of the sake education movement as a certified instructor of the WSET sake curriculum while raising the bar for service night-in and night-out as the Beverage Director of Ki Modern Japanese + Bar in Toronto, he also established the world’s first core curriculum and certification focusing on the regional qualities of Japanese Sake with the Sake Scholar Course. His extensive travel throughout Japan and relentless dedication to furthering the depth of knowledge available to sake professionals led to him being anointed a Sake Samurai in 2018. In 2022 he (literally) wrote the book on sake, together with Nancy Matsumoto, providing the world with the James Beard Foundation Award-winning (and fantastic), Exploring Craft Sake: Rice, Water, Earth.

This week we’re thrilled to welcome one of the world’s leading sake educators, Michael Tremblay, as he joins Justin Potts to discuss the nature of teaching, studying, learning, and growing together with the ever-expanding sake-inspired community around the world.

If you’d like to follow along with Michael’s tireless endeavors you can catch him @mtrsake or @sakescholarcourse. If you have some of your own sake (or shochu) education experiences that you’d like to share with us here at Sake On Air, you can do so on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com.

Thanks so much for raising an ochoko with us this week. There’s more Sake On Air headed your way again in just a couple of weeks.

Until then, 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 brought to you by k.com/">Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

We’re getting back to basics this week in the world of shochu with one of our most popular shows from our back catalog: Shochu 101. Released back in December of 2018, Mr. Shochu himself, Christopher Pellegrini, walks us through the fundamentals that should help anyone new to the category better understand and enjoy Japan’s incredible indigenous spirit.

As to why we selected this particular episode to dig out of the archives; we’ve got a feeling that shochu’s time is close-at-hand. This past year has felt like a significant shift for shochu, with California following up New York in amending laws related to the labelling and sales of Japanese Shochu, bartenders and mixologists further gravitating toward the exceptional koji-powered spirit, and maybe more than anything, producers in Japan really getting on board with a new shift in mindset surrounding the communication and marketing of their product, resulting in the types of industry connections and communication that shochu (and sake) have long missed out on – until now.

So sit back, mix yourself a shochu cocktail (or a glass of oyuwari) and time travel a bit with the Sake On Air crew into the wonderful world of shochu.

We’ve got more sake and shochu-inspired goodness headed your way again in just a couple of weeks. Until then, kampai!

It was time to lay the groundwork for our up-and-coming explorations into the worlds of shochu and awamori. Welcome to Shochu 101 – class is in session.

After on-air.blubrry.net/2018/12/13/ep-5-shochu-mixology-and-sake-in-paris/">picking the brains of a few bartending alchemists on the subject, we decided to put the Shochu Pro himself, Mr. Christopher Pellegrini, in the hotseat for 60 minutes in order to break down the fundamentals of both shochu and awamori. For those unacquainted the Japan’s indigenous distillates, this is a great place to start. Hopefully by the end we’ll have your interest piqued enough to inspire a shochu-filled holiday to come!

What (can) shochu and awamori be made from? What are the 4 geographical indications for shochu and awamori and why? Is the word “honkaku” important? How did California pave the way for shochu’s market penetration in the U.S. while simultaneously setting communication around the beverage back a generation (or more)?

A HUGE thanks to our listeners for all of your support in 2018. You are what make this all worthwhile and inspire us to do better each and every time in the studio. It’s only been about three months since we really got this show off the ground. We have a lot in store and we can’t wait to share more sake excitement in the coming year.

As always, @sakeonair is where you can find us on Instagram, Twitter and Facebook, and you can reach out to us at questions@sakeonair.com. Of course, a nice review is always welcome, as well.

Sake On Air is broadcast from the Japan Sake & Shochu Information Center located in Tokyo and made possible with the generous support of the Japan Sake and Shochu Makers Association. The show is brought to you by k.com/">Potts.K Productions with editing by Mr. Frank Walter. Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

This week’s episode of Sake On Air we dive further into the topic started with our post “Is wine the best way to promote sake?” last year. Arline Lyons, who wrote the post and has extensively researched the topic, takes a seat behind the mic and joins one of our regular hosts, Sebastien Lemoine to talk more about her findings. However, we thought it may not be a fair discussion without having someone join us to balance out the possible sake-heavy opinions and add some wine background to the round, which is why we invited Sarah Stewart to join us. With her extensive knowledge in both worlds – Sake and Wine, we felt she would be a perfect guest to further discuss why we should/or should not lean onto the wine world when we are trying to promote Japanese sake to new audiences.

For anyone who is not yet familiar with Sarah and what she does, originally from Canada, but now based in the UK, aside from being a board-certified veterinary specialist, among the extensive list of her projects and qualifications, she is a WSET Certified Sake Educator at West & South London Wine School. Where she teaches WSET qualifications alongside her own original classes covering a wide variety of sake, wine and food pairing topics. She is also a Wine Scholar Guild Certified Instructor on the French, Spanish and Italian Wine Scholar courses, and teaches Academy of Cheese qualifications with a focus on cheese pairing with sake and wine, as well as judges for the International Wine Challenge – Sake Division and the UK’s Great Taste Awards.

Expect an engaging discussion, as the three take an honest look at the benefits of using wine terminology promoting sake, but also the problems in doing so, offer solutions, and possibly make you question the way you looked at the topic in the first place…

If it did, then we would love to know all about it! Let us know what you think. You can find us on Instagram, Twitter, and Facebook or you can email us questions@sakeonair.com. Of course, if you are also looking to find more sake, shochu and awamori-related information you can do so on all of these channels and don’t hesitate to share any other sake or shochu-related thoughts or questions with us. And if you like, rate us on the podcast service of your choice while you’re at it.

We’ll be back very soon with plenty more Sake On Air.Until then, 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 brought to you by k.com/">Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

Many of our listeners are likely aware of the 7.6 magnitude earthquake that struck the Noto Peninsula of Ishikawa Prefecture back on New Years Day, 2024. While the most severe damage was unquestionably across the peninsula, the massive quake reverberated across neighboring prefectures as well, resulting in extensive, far-reaching damage that’s going to take a great deal of time to truly assess, not to mention recover from.

Immediately following the earthquake news outlets around the world reported this tragic turn of natural events, however the true nature of the damage and devastation to the region didn’t really come to light until the days and weeks following the quake – long after international media stopped reporting and updating on the aftermath. To be honest, from what we’ve been able to see, although the instance of the quake made the news, most outlets never got around to addressing the realities of the actual devastation.

Since January 1^st there have been more than 1,000 aftershocks throughout the first week following the quake alone, with temperatures generally peaking in the 40s and dipping below freezing at night, interspersed with rain and snowfall. Along with the quake came fires and tsunami, as well, bringing with them a whole other level of devastation.

Amidst this harsh environment, a vast number of locals and residents are now without homes and proper shelter, and still without running water, electricity, gas, and other daily fundamentals required for basic health, warmth and sanitation. Severe damage to the roads and infrastructure is making support and rescue services slow and limited, as each trip into the region needs to be carefully calculated. Many locals are stranded in temporary shelters or housing, attempting to sift through the rubble in areas without running water or electricity amidst the ongoing aftershocks. As such activity is incredibly dangerous, many have had no choice but to flee to neighboring regions with family or colleagues, making occasional calculated rescue efforts back home if or when possible. Many have given up altogether.

For those of us personally and professionally involved in the world of sake, news of such extensive damage to the Noto region has been particularly devastating. Although small in terms of physical area, the impact that the Noto region, it’s brewers, breweries, craftsmanship, and wider culture has had on the sake industry is beyond significant; I’d go so far as to call it legendary.

Ishikawa Prefecture has played home to several of the most iconic toji and breweries to grace the sake stage in recent history, developing brewing techniques that have proliferated across the country and standardized a lot of brewing practices for the industry. For what the region lacks in physical size, the Noto Toji Guild more than makes up for in member numbers and influence. Toji aside, the number of brewers from the Noto region working throughout Japan are more than you could easily count. Many of the traveling brewers from Noto were away brewing sake in other regions when the quake happened, left without a means to return home to check on their family, or returned home to find everything destroyed. Many no longer have a place to go home to.

Of the 11 breweries that are considered to be part of the Noto region, none are in a position to resume production this year, and due to the extensive damage, many likely won’t be able to resume production at home for several seasons to come – if at all. Based on the latest official report from the Japan Sake & Shochu Makers Association, of the 33 member breweries in Ishikawa Prefecture, 24 of them reported damages, with 2 reported cases of severe damage. With the quake happening in January – peak brewing season – most, if not all in-tank product was lost, with completed, bottled stock largely destroyed. Not only are breweries unable to resume production, their short-term source of income – their sake – is also gone.

Being a program about sake, naturally the direct impact to the sake industry is going to be our area of focus. However, I feel a need to point out the greater significance of the Noto region to our listeners, as the work, craft, traditions, and resulting culture that’s deeply rooted there is something truly special in a way that’s difficult to describe in words. Personally, the people, the craftsmanship, and the landscape of the Noto region became a foundational inspiration for me early on, as it exemplified the qualities that make Japan a beautiful, special place in a way that I really haven’t found any place else. Every time I visit, I’m in awe that it’s a place that actually exists and I feel blessed to be able to know so many of the people and to have had so many rich experiences that reaffirm the intangible value of the region. When I think of the idea of an “Intangible Cultural Heritage,” Noto is – in my mind – the perfect, most iconic example to fit the definition.

In addition to contributions to the world of sake, the Noto region is home to the iconic lacquerware that is so synonymous with Japan. Noto was also the first region in Japan to be recognized as a Globally Important Agricultural Heritage System for its biodiverse agricultural practices and inseparable cultural components. The Kiriko Festivals in the summer are like nothing you’ll find anywhere else in Japan. The incredible contributions to food and fermented food culture that are deeply rooted in and associated specifically with the region; from ishiru, the naturally fermented fish sauce crafted from squid or mackerel, to the traditional salt-making practices that are like nothing that exists anyplace in Japan, or arguably anywhere, for that matter. (There’s an incredible documentary, “Hitonigiri no Shio”, for those interested). The financial and structural damage aside, the cultural damage is immeasurable, and it’s devastating to imagine a world where some of it may be irreparable.

In addition to the Noto Peninsula and other parts of Ishikawa prefecture, damage has been reported throughout surrounding regions, as well. Neighboring Toyama Prefecture has 3 breweries officially reporting damage as a result of the quake, Fukui reporting 2 breweries, Nagano reporting 1, and Niigata actually has 29 of its 89 member breweries reporting damage. While nothing to the extent or scale of what’s happened to the breweries in Noto, there’s sure to have been minor structural damage or lost product in some capacity as a result.

The question that I imagine – and hope – that many of you have is: “How can I help?”

There are many organization that have set up means of providing financial aid for a range of people, services and industries, however for those interested in supporting the breweries that have been devastated by this natural disaster, the two safest, most guaranteed means of support would be donating to the funds set up by the Japan Sake and Shochu Makers Association to support all of its member breweries that have suffered damages, or you can also donate directly to the Brewers Association of Ishikawa Prefecture – which is where the Noto Region is located – and concentrate your contribution in that region.

We’ve listed the account information for aid contributions for both of these organizations below. If you have the means to give, know that any contribution, however small, would go a long way toward preserving something of intangible value to the future of the sake industry.

I also know that many people are probably eager to try and help in other ways which aren’t only monetary. Having been in touch with individuals working in relief on the ground in the region, and based on past experiences witnessing natural disaster aid in Japan, honestly, while everyone would certainly be appreciative of additional outreach, the reality is that the logistics of organizing functional, efficient, support in such an unstable environment is incredibly challenging and is best left up to those with experience and who understand the region and its needs best. If you live in Japan and happen to have direct involvement with other organizations supplying other forms of aid, there may be an opportunity for you. However, having spoken with breweries and distilleries that suffered similar natural disasters in the past, the reality is that many don’t have the resources or bandwidth to engage in a range of activities immediately following such a disaster, and that what every brewery is going to eventually encounter once they’ve managed to sift through the rubble, figure out how they’re going to take care of their family, workers, and loved ones, and assess the magnitude of restoration – both physically and financially – they’re going to be staring down a monetary burden that’s going to feel crushing. Having some degree of financial resources ready for when that day comes is likely going to be the most helpful contribution that most any individual can make.

The other thing I could suggest – find and enjoy yourself some Noto or Ishikawa sake. As long as there are still people out there actively seeking and enjoying the incredible craft coming out of this region, that’s going to motivate those that are struggling more than anything else. Drink, enjoy, and share.

DONATION INFORMATION

Option 1: Support via the Japan Sake & Shochu Makers AssociationBank: Sumitomo Mitsui Banking CorporationBranch: HibiyaSWIFT Code: SMBCJPJT (8 characters)*If 11 characters are required, enter: SMBCJPJTXXXBeneficiary Account Number: 8646691Beneficiary Account Name: JAPAN SAKE AND SHOCHU MAKERS ASSOCIATION Chairman Haruhiko Okura*Listing may be displayed in Japanese romanization, which will look like:Nihonshuzou Kumiai Chuoukai, Gienkin-kuchi, Kaichou Okura HaruhikoAddress: 1-6-15 Nishishimbashi, Minato-ku, Tokyo 105-0003 JAPAN

Option 2: Support via the Ishikawa Prefecture Brewers AssociationBank: The Hokkoku Bank, Ltd.Branch: KanazawajyohokuSWIFT CODE: HKOKJPJTBeneficiary Account Number: 119-0036977Beneficiary Account Name: ISHIKAWAKENSHUZOUKUMIAIRENGOUKAIAddress: 2-13-33 Motomachi, Kanazawa-shi, Ishikawa-ken 920-0842 JAPAN

Thanks so much for taking a few moments to catch up on this situation with us. We’ll do what we can to provide updates when concrete information becomes available, so please do follow along with us here at Sake On Air, whether it be on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com.

There’s more Sake on Air headed your way soon.

Until then, 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 brought to you by k.com/">Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

We are always thrilled to be joined by special guests here at Sake On Air, but it is rather rare that we have a chance to interview a 15th-generation kuramoto. This week we’re thrilled to share our recent interview with Junichi Masuda, newly appointed CEO of Tokubee Masuda Shoten, makers of Tsukinokatsura, a brand of which we are all collectively huge fans.

This week our regular hosts Rebekah Wilson-Lye and Sebastien Lemoine speak with Masuda-san about his sake brewery: Tokubee Masuda Shoten – a historical innovator in the industry – their brand “Tsukinokatsura”, and what changes we can expect to see with his new vision for the company. On a more personal note, we get to hear about what it’s been like to have grown up as part of such an iconic brewing family, the unique pressures, and exciting opportunities.

Of course, we also dive into Kyoto, or Fushimi to be precise, where the brewery is located, and the brewery’s connection to the sake community there. Whether it is involvement in local events, being part of the Fushimi Sake Association, or organizing rice planting and harvesting activites for the local community, the Masuda family’s dedication to the region has us excited for where Masuda-san plans to take the brewery in the years ahead.

With big events including the 60th anniversary of nigori sake (which the brewery is responsible for creating!) in 2024, as well as the brewery’s 350th anniversary in 2025, there are plenty of good reasons for Tokubee Masuda Shoten to celebrate.

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As always, let us know what you think about this week’s episode of Sake On Air and of course, we do hope you go out of your way to experience Tsukinokatsura sake here in Japan or abroad! 

You can of course follow the brewery on their Instagram for all updates and some beautiful footage of the brewery. We also hope you don’t hesitate to get in touch with us in case you have any sake or shochu-related thoughts or questions via questions@sakeonair.com and rate us on the podcast service of your choice while you’re at it. At the same time, if you’re looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. 

We’ll be back very soon with plenty more Sake On Air.Until then, 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 brought to you by k.com/">Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

This week we’re digging up a classic from the archives that we released back in April 2020. The theme of the week is kanzake, which felt appropriate as a majority of our audience is now officially rolling into the winter months.

If you’re interested in more warm/hot sake insight, we highly encourage you to check out the special session we hosted from Sake Future Summit 2020 featuring the mission of the exceptional kanzake service team traveling France for their annual Kanzake Tour. We also did a little impromptu sake warming/sipping session for the camera back when we originally released this episode, which you can find here.

Over the next few months, in addition to our regular bi-weekly programming, we’ll be occasionally dropping rereleases of past episodes on topics that we haven’t really discussed in a number of years and that we feel deserve a little extra bit of attention. If you missed it the first time, now’s your chance to get caught up!

Thanks for loving sake and shochu. Have a happy and healthy holiday season and we’ll be back with more brand-new Sake On Air for you next week.

Until then, Kampai!

This week we’re tackling arguably one of the most misunderstood segments of the sake world:

Kanzake, often simply referred to as, Hot Sake.

For a complex web of reasons, the quality and general nature of hot (or warm) sake is still shrouded in generations of preconception and misconception. However along with an aggressive reexamination of “Why?” in relation to lost practices in food and beverage, kanzake is in the midst of a mini-resurgence, particularly in Japan. Over the past decade, not only the number, but the level of quality and creativity entrenched in dining and drinking establishments throughout Japan has grown dramatically. Even outside of traditional Japanese cuisine or izakaya dining, some of Japan (and the world’s) most lauded genre-bending restaurants have made elements of kanzake service not only a part of their beverage program, but a cornerstone to it. 

This week we have Justin Potts, Marie Nagata, Big Chris (Hughes) and Little Chris (Pellegrini) on the mics as we delve into kanzake history, experiences, terminology, service, and heating things up at home.

For the already-converted, hopefully you’ll find some hot tips (!) to add to your arsenal. For those still on the fence or for anyone that’s previously been burned (!) by less-than-positive experiences, hopefully you’ll find reason to set out on another expedition of the kanzake landscape.

Oh, and there’s a small supplement to this week’s episode over on our YouTube channel, as well!

Help more sake-lovers find the show by reviewing and rating us on Apple Podcasts. Let us know what you thought about this or any of our shows to questions@sakeonair.staba.jp, or say “Hi” to the team at @sakeonair on  Instagram, Twitter, and Facebook.

If you happen to undertake any kanzake experiments at home, please do share the results and photos with us!

Take care out there everyone.

And don’t forget to 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 japan.co.jp/">Export Japan and k.com/">Potts.K Productions, with audio production by Frank Walter.

Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

With more travelers these days favoring unique experiences over a few days of leisure for their limited vacation days, Japan’s sake breweries have gradually been improving and expanding their offerings to both domestic and international visitors choosing to tick “sake journey” off their bucket list. An industry that’s largely sheltered itself from outside visitors for a significant chunk of recent history, many breweries are now for the first time figuring out how they can open themselves up to the possibility of tourism becoming a means of connecting with and growing their fanbase while developing a stable new form of reliable business.

In a climate where tastings and tours are gradually becoming standard offerings at sake breweries throughout the country, Marika Tazawa went a step further and gathered the attention of the wider sake industry when she launched Kurabito Stay back in March of 2020. Kurabito Stay was the first sake tourism business to offer regular opportunities to, as the website states: “Become a sake brewer”, to anyone with the time and means to make it to the town of Saku in Nagano for a few days. Offering a range of two and three-day programs where participants stay at the brewery and take part in the various processes of making sake, for anyone wanting to get closer to and develop a more personal and in-depth understand of sake through experience, Kurabito Stay has become a no-brainer.

Despite launching at the very beginning of one of the most challenging climates in recent history for tourism and travel, Kurabito Stay has now had over 400 participants take part in their range of sake-making programs from across the globe. Their success has demonstrated to the people and businesses of the region that there’s a unique appeal and potential in a synergistic relationship between sake and tourism for the future of rural Japan. With bookings now open for 2024 experiences, a new cycling program for visitors who want to spend a bit more time exploring the region, and a soon-to-be-announced second Kurabito Stay brewery partner prepping for their first programs (details in the show!), it seems that Kurabito Stay is indeed here to, well…stay.

This week Justin Potts sits down with Kurabito Stay owner and founder, Marika Tazawa, to discuss all of the above and more. You can stay up-to-date with what’s happening with Kurabito Stay experiences and life in the Nagano town of Saku by following along on their Instagram, or get the latest tour information and availability on their website.

Thanks for tuning in with us again this week. You can follow along with the team at Sake On Air also on Instagram, Twitter, and Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com.

There’s more Sake on Air headed your way again in just a couple of weeks.Until then, 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 brought to you by k.com/">Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.