Sake Revolution

Season 1, Episode 13. Call it Shubo, or Moto, or Seed Mash, or Fermentation Starter or Yeast Starter... it's all the same thing! In sake production, shubo is the step where fermentation actually begins and the goal that this step is actually to create a healthy vibrant yeast colony for the main mash. To expand the number of yeast bit by bit, we need this stepping stone of a process to get us from a tiny amount of yeast to enough to ferment a big tank of sake. The time we spend to make "shubo" gets us there. There are 4 possible ways to make shubo: Sokujo, Yamahai, Kimoto and Bodai-moto. Tim and John explore each of these variations and dig a little deeper into the family tree of sake.

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Season 1, Episode 2. Welcome aboard for the second episode of Sake Revolution. This week, join our intrepid hosts, Timothy and John, as they tackle the mysteries of what ingredients it takes to make sake! We’re going to go over each of sake’s four main components and how they impact the taste and feel of the sake you enjoy! This week’s sake tasting is a stand-out Junmai Ginjo from Yamagata, the Mac Daddy, Kudoki Jozu! Grab your favorite sake, relax, and enjoy!

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Episode 165. If you hear the term "CEL-24" and the first thing you think of is prison, and not a sake yeast, I don't think anyone would blame you. But today we're here to spread the word on CEL-24 sake yeast and it's role in bringing us some of the most fruit-driven sake aromas on the planet. Developed in Kochi prefecture in the 90's, CEL-24 was a response to the market demands for more aromatic and fruity sake styles. And after tasting a CEL-24 sake for ourselves, we can say that the apple, pineapple and other fruit aromas are strong and powerful as promised. Yeast can have a big impact on a sake's aromatics and CEL-24 yeast really shows this to be true. Join us as we explore the world of sake yeast and perhaps push the boundary of how fruity a sake can be! #SakeRevolution

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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 mash fermentation have a big impact on the final quality of the sake. "Low and Slow" fermentation helps produce a smoother, cleaner sake. John and Tim also taste two fantastic sakes in this episode, the Bijofu Tokubestsu Junmai from Kochi, and the Shimeharitsuru "Jun" Junmai Ginjo from Niigata. Listen in to get their tasting notes and get the low down on these two special sakes.

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Episode 167. If we think about sake, usually an image of a glass bottle pops to mind. But if we scratch the surface and investigate a bit more the way that sake is packaged and shipped, there is a world of variety out there you may not have considered! This leads us to our latest series we are calling "Funky Packaging"... think of it as sake beyond the glass bottle. Cups, bags, paks, and today's packaging - the Kikusui Funaguchi "Smart Pouch". It's kinda like a Capri Sun and a boxed wine had a baby. This is definitely not your old school glass sake bottle. The spout allows for quick and easy dispensing with no oxygen exposure and the pouch itself stands up on it's own without a box. Listen in as we explore another variation of funky packaging. #SakeRevolution

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