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Sake On Air

Sake On Air

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Sake On Air
Sake On Air

Sake On Air

Sake On Air

4
Followers
0
Plays
0
Raised
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About Us

A bi-weekly podcast exploring the stories of sake. Brought to you by experts on the front lines of the industry in Japan.

Latest Episodes

EP 18 – Talking Terroir

A topic of endless discussion and debate, this week Chris Hughes, Sebastien Lemoine, Marie Nagata and Christopher Pellegrini are joined by Eli Nygren, kurabito (brewer) at Chiyonokame Shuzo in Ehime Prefecture, to examine what exactly gives sake its “local” profile. From rice to water, yeast to koji, people to practices, the number of elements at play that can enhance (or diminish!?) a sake’s “sense of place” are varied and complex. Is “terroir” even an appropriate word? Do sake and shochu need to establish their own vocabulary in order to truly communicate the value of their relationship to the place wherein which they are born? All that and more on this week’s episode of Sake On Air! We’d love to hear your thoughts, so please write us at questions@sakeonair.com, or send us a message at @sakonair on either Instagram, Facebook or Twitter. Nice reviews are welcome as well! Tell your friends! Sake On Air is brought to you with the generous support of theJapan Sake and Shochu Makers Associationand is a joint production betweenPotts.K ProductionsandExport Japan, with editing and audio production handled by Mr.Frank Walter. Our theme is “Younger Today Than Tomorrow” composed byforSomethingNewfor Sake On Air.

62 MIN5 days ago
Comments
EP 18 – Talking Terroir

EP 17 – The Sake & Food Relationship Pt. 1

This week Chris Hughes takes the reigns as we set our sights on what feels to be an ever-moving target: the complex relationship between sake and food. While experience with wine and other beverages informs many expectations for sake, and a lot of concepts are somewhat transferrable, the reality is that sake is its own beast entirely. Many people in Japan, as well as internationally, have been doing exceptional work to further the craft, understanding and communication surrounding this relationship, but the exciting reality is that there still exist nearly infinite avenues to be explored. We’re joined again this week by local WSET Sake Educator and Japan brand manager for CAMUS Cognac, Sarasa Suzuki, as well as regular crew members Sebastien Lemoine and Justin Potts, as we dig a bit into the historical relationships between food and sake in Japan, while examining a number of angles for further developing and understanding this match-made-in-heaven. Even in the short window of time between when we recorded this episode and its release, there have already been a number of thrilling publications released (in Japanese) pushing this concept into new territories. This is a trend that isn’t going to stop anytime soon, and if anything, the pace at which new research and discoveries surface is going to continue to increase. At the same time, drinking and dining trends associated with sake and new service-related strategies are continuing to rapidly develop and evolve. For a lot of the concepts that we touch upon in this episode we hover around the conceptual level. We’ll tackle a lot of these topics in more detail in upcoming episodes. For now, consider this a basic primer on the topic, as there’s a lot more on the way. As always, if you have any questions or comments regarding this week’s episode please feel free to reach out to us (and follow along) on Instagram, Facebook or Twitter at @sakeonair. If you could find time to leave a review and a brief comment on your favorite listening service it helps us more than you know. Sake On Air is brought to you with the generous support of theJapan Sake and Shochu Makers Associationand is a joint production betweenPotts.K ProductionsandExport Japan, with editing and audio production handled by Mr. Frank Walter. We’ll be back again in two weeks. Until then, Kampai! Our theme is “Younger Today Than Tomorrow” composed byforSomethingNewfor Sake On Air.

58 MIN2 weeks ago
Comments
EP 17 – The Sake & Food Relationship Pt. 1

EP 16 – Shochu with Maya Aley and Sake with Jamie Graves

We’re back this week with a boozy double-interview featuring one shochu meister and one sake maven. In the first half of this week’s episode of Sake on Air, Christopher Pellegrini interviews Maya Aley, the first non-Japanese to receive the prestigious certification of Shochu Meister. Maya has been living and working in Kagoshima city since 2011. Starting as an English teacher before shifting to translation, interpretation, and local business development, she talks to us about the Kagoshima University Shochu Meister course, Kagoshima’s special place in the shochu world, and one of the city’s most famous shochu bars, Ishizue, where you can now find her regularly behind the bar. For the second-half, Justin joins Christopher Pellegrini to speak with special guest Jamie Graves, the Japanese beverage portfolio manager for Skurnik Wines and Spirits in New York. After teaching English in the JET program for a year in 2002, Jamie found himself on the archipelago for an additional four more years where he worked various restaurant jobs, explored sake, and improved his Japanese until he was able to successfully pass the highest level of the Japanese language proficiency test. Upon returning to New York he slipped into the restaurant scene and wound up at the East Village shojin cuisine restaurant, Kaijitsu, run by head-chef Masato Nishihara. After cycling through the Japanese dining circuit, Jamie has now found a home at Skurnik, where he is responsible not only for sake, but shochu and all categories of Japanese spirits. Follow Jamie on his Instagram: @jamiefgraves, and we highly encourage our listeners to check out his insightful series of “Unfiltered” articles about sake and shochu on skurnik.com. We hope you enjoy this week’s episode of Sake On Air. If you have any feedback, comments or questions, we would love to hear from you. As we’re currently restructuring a few things on the back-end (details coming soon!), our regular email, questions@sakeonair.com, is out of commission temporarily, but you can reach out to us at any time on Instagram, Facebook or Twitter. Thanks again for tuning in. Until next time, Kampai! Sake On Air is broadcast from the Japan Sake & Shochu Information Center and made possible with the generous support of JSS (Japan Sake and Shochu Makers Association) and is a joint production between Potts.K Productions and Export Japan.

69 MINMAY 17
Comments
EP 16 – Shochu with Maya Aley and Sake with Jamie Graves

Latest Episodes

EP 18 – Talking Terroir

A topic of endless discussion and debate, this week Chris Hughes, Sebastien Lemoine, Marie Nagata and Christopher Pellegrini are joined by Eli Nygren, kurabito (brewer) at Chiyonokame Shuzo in Ehime Prefecture, to examine what exactly gives sake its “local” profile. From rice to water, yeast to koji, people to practices, the number of elements at play that can enhance (or diminish!?) a sake’s “sense of place” are varied and complex. Is “terroir” even an appropriate word? Do sake and shochu need to establish their own vocabulary in order to truly communicate the value of their relationship to the place wherein which they are born? All that and more on this week’s episode of Sake On Air! We’d love to hear your thoughts, so please write us at questions@sakeonair.com, or send us a message at @sakonair on either Instagram, Facebook or Twitter. Nice reviews are welcome as well! Tell your friends! Sake On Air is brought to you with the generous support of theJapan Sake and Shochu Makers Associationand is a joint production betweenPotts.K ProductionsandExport Japan, with editing and audio production handled by Mr.Frank Walter. Our theme is “Younger Today Than Tomorrow” composed byforSomethingNewfor Sake On Air.

62 MIN5 days ago
Comments
EP 18 – Talking Terroir

EP 17 – The Sake & Food Relationship Pt. 1

This week Chris Hughes takes the reigns as we set our sights on what feels to be an ever-moving target: the complex relationship between sake and food. While experience with wine and other beverages informs many expectations for sake, and a lot of concepts are somewhat transferrable, the reality is that sake is its own beast entirely. Many people in Japan, as well as internationally, have been doing exceptional work to further the craft, understanding and communication surrounding this relationship, but the exciting reality is that there still exist nearly infinite avenues to be explored. We’re joined again this week by local WSET Sake Educator and Japan brand manager for CAMUS Cognac, Sarasa Suzuki, as well as regular crew members Sebastien Lemoine and Justin Potts, as we dig a bit into the historical relationships between food and sake in Japan, while examining a number of angles for further developing and understanding this match-made-in-heaven. Even in the short window of time between when we recorded this episode and its release, there have already been a number of thrilling publications released (in Japanese) pushing this concept into new territories. This is a trend that isn’t going to stop anytime soon, and if anything, the pace at which new research and discoveries surface is going to continue to increase. At the same time, drinking and dining trends associated with sake and new service-related strategies are continuing to rapidly develop and evolve. For a lot of the concepts that we touch upon in this episode we hover around the conceptual level. We’ll tackle a lot of these topics in more detail in upcoming episodes. For now, consider this a basic primer on the topic, as there’s a lot more on the way. As always, if you have any questions or comments regarding this week’s episode please feel free to reach out to us (and follow along) on Instagram, Facebook or Twitter at @sakeonair. If you could find time to leave a review and a brief comment on your favorite listening service it helps us more than you know. Sake On Air is brought to you with the generous support of theJapan Sake and Shochu Makers Associationand is a joint production betweenPotts.K ProductionsandExport Japan, with editing and audio production handled by Mr. Frank Walter. We’ll be back again in two weeks. Until then, Kampai! Our theme is “Younger Today Than Tomorrow” composed byforSomethingNewfor Sake On Air.

58 MIN2 weeks ago
Comments
EP 17 – The Sake & Food Relationship Pt. 1

EP 16 – Shochu with Maya Aley and Sake with Jamie Graves

We’re back this week with a boozy double-interview featuring one shochu meister and one sake maven. In the first half of this week’s episode of Sake on Air, Christopher Pellegrini interviews Maya Aley, the first non-Japanese to receive the prestigious certification of Shochu Meister. Maya has been living and working in Kagoshima city since 2011. Starting as an English teacher before shifting to translation, interpretation, and local business development, she talks to us about the Kagoshima University Shochu Meister course, Kagoshima’s special place in the shochu world, and one of the city’s most famous shochu bars, Ishizue, where you can now find her regularly behind the bar. For the second-half, Justin joins Christopher Pellegrini to speak with special guest Jamie Graves, the Japanese beverage portfolio manager for Skurnik Wines and Spirits in New York. After teaching English in the JET program for a year in 2002, Jamie found himself on the archipelago for an additional four more years where he worked various restaurant jobs, explored sake, and improved his Japanese until he was able to successfully pass the highest level of the Japanese language proficiency test. Upon returning to New York he slipped into the restaurant scene and wound up at the East Village shojin cuisine restaurant, Kaijitsu, run by head-chef Masato Nishihara. After cycling through the Japanese dining circuit, Jamie has now found a home at Skurnik, where he is responsible not only for sake, but shochu and all categories of Japanese spirits. Follow Jamie on his Instagram: @jamiefgraves, and we highly encourage our listeners to check out his insightful series of “Unfiltered” articles about sake and shochu on skurnik.com. We hope you enjoy this week’s episode of Sake On Air. If you have any feedback, comments or questions, we would love to hear from you. As we’re currently restructuring a few things on the back-end (details coming soon!), our regular email, questions@sakeonair.com, is out of commission temporarily, but you can reach out to us at any time on Instagram, Facebook or Twitter. Thanks again for tuning in. Until next time, Kampai! Sake On Air is broadcast from the Japan Sake & Shochu Information Center and made possible with the generous support of JSS (Japan Sake and Shochu Makers Association) and is a joint production between Potts.K Productions and Export Japan.

69 MINMAY 17
Comments
EP 16 – Shochu with Maya Aley and Sake with Jamie Graves

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