Episodes

Episodes

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Episode #57: Understanding Umeshu with Todd Van Horne

March 1, 2021
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Umeshu might be one of the most universally pleasing drink categories on the planet. Its characteristic sweet and spunky qualities can be served up any myriad of ways and seem to tickle just about everyone’s taste buds no matter how you spin it.However, while the style may seem relatively straightforward, the category is anything but.The content of this show tends…
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Episode #56: Sake Future Summit 2020 Revisited (Part 1)

February 16, 2021
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Since hosting Sake Future Summit 2020 back at the end of November, we’ve since gone and spliced up that nearly 30 hours of dialogue and nearly as many programs into individual videos to help make topics, speakers and conversations easier to find and enjoy.Having been conducted with a visual component, viewing these on the official Sake On Air YouTube channel…
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Episode #55: Fushimi Sake with Ayuko Yamaguchi

February 1, 2021
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Anyone who has heard of a little country by the name of “Japan” has probably heard of “Kyoto”. Anyone who has sat through a formal sake education program has probably heard of “Fushimi”, the small region of Kyoto often touted as one of the historically defining regions of the entire category. Nine times out of ten, when referring to Kyoto…
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Episode #54: Amazake with Shoko Baba of Hakkaisan

January 18, 2021
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How many of our listeners are familiar with amazake? Despite having clear progenitor qualities to this show’s favorite beverage, this non-alcoholic, koji-fermented drink hasn’t quite amassed the international mindshare of its intoxicating cousin – yet.Although the core principle and function in preparing and making amazake shares a great deal with the early stages of sake-making, probably one of the biggest…
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Episode #53: Kura Master with Xavier Thuizat

December 30, 2020
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Any of our listeners that tuned into Sake Future Summit 2020 will likely already be familiar with the brilliant work of this week’s guest, Hotel de Crillion Chef Sommelier, Xavier Thuizat. In that session, together with Marco Pelletier (of Vantre), we looked at what it will take to insert sake into the upper echelon of the French dining experience.One crucial…
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