Sake On Air

This week on Sake On Air, host Cindy Bissig is joined by special guest host Julian Houseman to welcome back a familiar voice: Tom Wilson , co-founder and head brewer of Kanpai , the UK’s first sake brewery! They recorded their conversation at Julian’s sake bar, Sake House, in Umeda, Osaka. Listeners may remember Tom from “ Episode #73: Future of Sake with Les Larmes du Levant & Kanpai Lo...

We’re back with another episode of Sake On Air, and this week we’re trying something a little different! A casual catch-up session with our regular hosts, so you can get to know them better! In this episode, Cindy Bissig, Frank Walter, and Miho Ota talk about their recent experiences at the Tokyo Sake Challenge, their visit to Japan’s very first sake ice cream shop, and what exciting events and ep...

We’re back with another episode of Sake On Air , and this week we’re headed to Spain – where sake is making some exciting moves! In this episode, our hosts Cindy Bissig and Sebastien Lemoine sit down with Mayuko Sasayama , sake educator, author, and the driving force behind Iberkanpai , the first sake and Japanese gastronomy fair on the Iberian Peninsula. We talk about how Mayuko’s journey i...

We’re back with a brand-new episode of Sake On Air and this week, we’re bringing you behind the scenes of a special event – a sake-themed photo exhibition hosted by the Japan Sake and Shochu Information Center . For one week, starting February 12th, the Japan Sake and Shochu Information Center showcased the work of three international photographers: Anat Parnass , Anna Petek , and Cindy Biss...

Our hosts, Sebastien Lemoine and Frank Walter made their way west to the little spot in Hachioji called Sake Dozo Kitchen . (Which is why the audio sounds a bit funky at times, apologies!) Started in February 2024 by fellow sake lovers David Cheek and Miwa Wag , the second floor restaurant is a delightful place to find your own sake language. The conversation winds through Dave’s and Miwa&#8...

We’re back with a brand-new episode of Sake On Air , and this week, we’re doing things a little differently! Not an interview, not a deep dive into a trendy topic—just pure sake myth-busting. In this episode, three of our regular hosts, Arline Lyons , Rebekah Wilson-Lye , and Sebastien Lemoin come together to tackle some of the most persistent misunderstandings surrounding sake. From the belief th...

Hold your breath, Osaka—there’s a new sake bar in town! After much anticipation, Julian Houseman has taken the leap and opened Sake House in Osaka! For those unfamiliar with Julian, he is a long-time friend of the Sake On Air team – a voice behind the scenes, a sake industry journalist, and a brilliant musician among his many other talents. Now, he’s bringing his passion for sake to life wit...

For the final episode of our Sake 101 mini-series we dive into the 2,000 years of history of sake. Cindy Bissig and Chris Hughes explore the evolution of sake, not just as a beverage, but as a key part of Japanese culture. This is the perfect way to wrap up the season with a look at how sake became what it is today. Sake is deeply woven into Japan’s history, and sake history is really Japanese his...

As our Sake 101 miniseries continues, we’re diving into one of the most debated topics in the world of sake: hot vs. cold sake!  Beyond just personal preference, the temperature at which sake is served can completely transform its flavor, aroma, and overall experience. But with so much conflicting information out there, it’s easy to get confused and then there is the old myth that only bad sake is...

We are continuing our Sake 101 series with a dive into sake pairing. Cindy Bissig sits down with Chris Hughes to discuss why sake is one of the best beverages to pair with food. They examine just how versatile and exciting sake can be, and spoiler alert – Sake does not just pair wonderfully with Japanese food, it also has the power to transform dishes from all around the world. Chris explain...

There is a lot of great sake out there, but how do you know what is “good” and what is not? There is no easy answer to that, because the answer is almost always, “it is personal”. However, you may have heard the term “Premium Sake”, which suggests that it is the good stuff . Which of course it is, but so is much of the sake that doesn’t have that on the label. So what does “Premium Sak...

This is the second episode our “Sake 101” mini-series! In our first episode we covered the most basic question “What is Sake?” and we hoped that this would help people new to the beverage get a basic understanding of what sake is, what it is not and also give a few hints on how sake tastes and of course how it is made. So, in this episode, we continue our journey into the world of sake, diving dee...

This week we kick off a brand-new mini-series in which we go back to the basics and focus on questions we all had at the start of our sake journey. Questions that may sound simple but may not be as easy to answer as they seem. Welcome to our “Sake 101’s”! Our host will take turns answering questions to topics including “What is sake?”, “Understanding premium sake” or “Hot sake vs cold sake”. So if...

There is a new sake book on the market: SAKE: The Art and Craft of Japan’s National Drink written by no other Yoshiko UENO-Müller , founder of Ueno Gourmet , Sake Samurai, and acclaimed Sake Educator (among her many other titles). Join hosts Cindy Bissig and Frank Walter as they chat with Yoshiko-san and delve into what inspired her to write her second book, her passion for sake, and what br...

A few weeks ago we celebrated the exciting news of “Traditional Sake Brewing with Koji” being listed as a UNESCO Intangible Cultural Heritage (if you missed it you can find out more here ) and in this episode, we decided to dive deeper into the world of koji as we had the immense pleasure of interviewing Higuchi Koichi, owner of Higuchi Matsunosuke Shoten Co., Ltd . and one of the experts in koji...

Earlier this week the sake industry received some amazing news: “traditional sake brewing” was registered as a UNESCO Intangible Cultural Heritage. However, the term is rather vague on its own. So for this episode of Sake on Air, our hosts Arline Lyons and Frank Walter set out to clarify what “traditional sake brewing” means, the potential benefits of the listing, and what...

Japanese sake is made from water, rice, and koji. There are many specific rice varieties cultivated for brewing sake, all of which are lumped together as sakamai (酒米). Some are more prominent than others and one in particular has gotten itself a bit of a cult following. You may refer to it as the OG or grandfather of sakamai and of course, we are referring to Omachi (雄町)! One of the oldest ric...

In our latest Podcast Cindy Bissig and Frank Walter had the pleasure to welcome no other than Singapore’s first Sake Samurai – Adrian Goh , the director and chief educator at Inter Rice Asia , IWC judge and organizer of one of Singapore’s biggest Sake Matsuris! For anyone unfamiliar with what a Sake Samurai is or how to become one, it is a prestigious title bestowed by the Japan Sake Brewing...

Sebastien Lemoine , Chris Hughes, and Miho Ota sit down with Sam Boulton , author, mixologist and drinks consultant to talk about his new book, “ The Art of Mixing Koji Cocktails .” Sam is based in Birmingham, and is one of handful of experts on Japanese booze in the UK. He was a participant in this year’s Advanced Shochu Academy in Kagoshima, and then spent almost a month visiting distiller...

Many people will be familiar with the word GI (Geographical Indication), especially if they are familiar with wine. Famous GIs are known around the world like Champagne or Prosciutto. But what about sake? Does sake need a GI system? What does a GI actually mean? Where do we find these regions in Japan and does GI make any sense in the sake world? Our regular hosts, Chris Hughes and John Gauntner u...

As sake continues to gain popularity around the world, shochu is next in line. In August 2024, the Japan Sake and Shochu Makers Association (JSS) held its inaugural week-long Advanced Shochu Academy in Kagoshima. The event was designed to educate professionals in the global beverage industry about shochu. The 12 participants came from diverse backgrounds—educators, importers, and consultants from...

Happy Sake Day! Here is a list of events that are happening this month in Japan and around the world. Outside Japan (Sake Day Events) On October 1st in Melbourne, Australia. Tamura Sake Bar is celebrating World Sake Day 2024 from 6 to 9PM. https://www.tamurasakebar.com/ On October 4th from 4 to 10 pm, World Sake Day NYC 2024 will be happening at The W Loft Rooftop (240 Kent Ave, Williamsburg Brook...

Nada is a well-known name in the world of sake. Almost a brand, it is associated with the area whose sake dominated the Edo (Tokyo) market in the later part of the Edo period (1603-1868), and it is still the largest sake production area in Japan.  Despite this track record, “Nada sake” can sometimes be reduced to an association with “Industrial sake” and carry a slightly negative image. We think i...

This week on our show, we’re heading to Kagoshima, the heart of Japan’s shochu production! Join us as one of our regular hosts, Chris Pellegrini , sits down with the incredible Maya Aley – a certified Shochu Meister and industry expert with over 6 years of experience. Maya is also the manager of Bar Roku , a must-visit destination for shochu lovers. In this episode, Maya shares how a visit to her...

Summer in Japan is hot! Too hot some might say. To help beat the heat, nihonshu producers sell a variety of sake called natsuzake or “summer sake.” But what is natsuzake really? It has no legal definition and no established taste or serving guidelines. Miho Ohta and John Gauntner have a conversation about the recent trends in natsuzake until  Frank Walter joins the fray to talk about natsuzak...