I’m not gonna lie: I used to think sake was boring.
I respected it as something that’s been around a long time and is an important part of a culture. I ordered it at Japanese restaurants because that’s the thing to do, and even enjoyed it. But it’s not a drink that I found particularly exciting.
What changed that for me is what always changes it for me—I had a… wait, what? moment.
That moment was learning that sake was first made by young Japanese women who chewed rice and spit it into a common container. 👀
The enzymes in their spit broke down the rice starches into sugars, which could then be turned into alcohol…. and, well, let’s just file this under “Another wild thing humans have done in the name of making alcohol,” umk?
Thankfully, things have gotten a bit more hygienic and systematic since then. But production is still rooted in tradition and craft, and all the things I love in a good drink.
Japanese Sake
In this episode, we're traveling to Hyogo, a prefecture known for its premium sake, to learn about how it's made and why it's so special.
We’ll talk to a fourth-generation Toji who's preserving tradition while doing things his own way. Plus, the owner of my favorite sake bar in Yokohama, who spends his day pouring bottles for locals.
By the end of this episode, you’ll be able to order sake like a pro. And impress your friends next time you go out for sushi. 😉
I spend a lot of time making this pod (like +20 hours per ep 🙈) and would love to help more people find it.
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Thanks for the support! 💜
xo,
Caro