Episode
Dassai And Beyond
Our guest is Kazuhiro Sakurai, the 4th generation and CEO of Asahi Shuzo, which is the maker of Dassai sake.
Episode
Japan Distilled!
Our guests are Stephen Lyman & Christopher Pellegrini who are the co-hosts of Japan Distilled, the fantastic new podcast about Japanese spirits.
Episode
Water, Wood, And Wild Things: Life in Rural Japan
Our guest is Hannah Kirshner who is the author of “WATER, WOOD, AND WILD THINGS”, which just came out on March 23, 2021 from Viking.
Episode
An American Who Saved A Traditional Japanese Brewery
Our guest is Marcus Consolini who is the CEO of Daimon Shuzo, a sake brewery in Osaka that was founded in 1826. It is extremely rare to find non-Japanese management at a traditional sake...
Episode
Takeaways From Sake Future Summit 2020
Our guests are Shuso Imada, general manager of the Japan Sake & Shochu Information Center and Sebastien Lemoine, co-host of the fantastic podcast Sake On Air.
Episode
A Sake Ambassador In Berlin
Our guest is Bastian Schwithal who is the CEO and co-founder of Go-Sake based in Berlin, Germany. Since Bastian founded the company in 2017, he has been actively introducing Japanese sake...
Article
Drinking and Pairing Japanese Beverages
Akiko Katayama is a food writer based in New York City and a director of the nonprofit organization The New York Japanese Culinary Academy which promotes a deeper understanding of Japanes...
Article
Cultural Intersections with Japanese Cuisine
Akiko Katayama, the host of Japan Eats, is not only interested in educating New Yorkers and Americans about traditional Japanese cuisine, but is also passionate about exploring unexpected...
Episode
Sake and Cheese Pairing with Jesse Pugach
Jesse Pugach is the founder of Fifth Taste, a San Francisco-based distributor of artisanal sake. In this episode, host Cara Warren, unwraps the details of pairing Sake and Cheese, and le...
Episode
Koji Alchemy
My guests are Rich Shih and Jeremy Umansky, who just wrote a great book on Koji - the title of which is “Koji Alchemy – Rediscovering the magic of mold-based fermentation”.