The show itself was 51 minutes and 50 seconds long and I listened to the entire piece in one sitting. I think in large part it was because of the playfulness of the commentators. I found it to be a good mix of educational material and fun, which in the end makes the hard facts and information palatable and memorable. Did I get every question answered about sake that I’ve ever wanted to know? Absolutely not but expecting that I think is unfair.

I thought the show was entertaining, informative and well intentioned.

I’ll end with a question that I didn’t think was answered but I did want the answer to: When one walks into a sake store or the sake part of a wine store, how does one decipher between the Ginjos and the Daiginjos? I understand the junmai distinction in that when alcohol is added (a non-junmai) the bouquet is a bit more rich but beyond that what’s the difference between a $10 bottle and a $20 bottle?

Thanks,
Shankar

Jay

A more general suggestion: I do enjoy all your shows, but I’m sometimes disappointed when I get enthused about finding some of the wines you mention here in the Boston area and then find out they aren’t available. Not all of us are lucky enough to live in California (or an enlightened state that allows wine shipments) so I would appreciate learning about wines (and other related beverages–like sake!) that are available widely.

Thanks for the good listening and the wine education, guys.

I could not disagree more. I thought more great info came out of this show than most others. I liked the interaction between the GrapeRadio guys and the guest a lot. I saw no lack of respect and thought they kept the guest on track well. Also I think they are great with the guest from other areas. Of course they more about Calif wines thn other areas – who does’nt.

What does everybody else think? Comments? 

Keep up the grape work =-).

Paula

PS. I have always hated Sake in the past but now based on the show I will give it another shot.

Lastly, my cellar is now about 30% California so FWIW, your impression of disdain for all things non-California is not correct. However, If that is the way we are perceived, than the fault lies with us. Again, I apologize.

Jay

I’ve noticed that the level of knowledge, interest and enthusiasm that you three possess can be mapped as a series of concentric circles. At the center is California. When you guys venture out to, say, France or Germany, the level of knowledge and experience takes a nosedive. And when we move on to other beverages — like sake — it goes to zero and, in my opinion, negative territory.

I think this show was a prime opportunity to let the guest do most of the talking, so that we listeners (and the three of you) could have come away better-informed about an interesting topic. Instead, you guys showed a general (albeit subtle) disdain for all things non-California.

Sorry for the criticism, I enjoy your show. But compare the giddiness you expressed in the Sine Qua Non show vs. the sarcasm in this one and I think most of what I say is generally valid.

My job allows me to travel to Japan (and other points in Asia) several times a year and I’ve enjoyed sake many, many times. I really like drinking it it in the context of a Japanese dinner, although not so much as an aperitif. Despite this, your podcast was the first opportunity I’ve ever had to learn anything about the history and production of sake. I’ts amazing that very few of the Japanese that I socialize with know anything about the drink.

Regarding availability, I’m starting to see it more and more especially at the larger liquor and wine stores (BevMo) but have never purchased any, simply due to ignorance. After listening to your show I may give it a shot.

Thanks for the education.

Kampai!

http://www.foodnotebook.com/blog/2006/12/chefs_not_having_a_voice_on_ch.html

Keep up the good work. Here is a fun and relaxing holiday season that is full of great wine.

In San Francisco, sake is now being treated much like wine; at least one of our Michelin-starred restaurants, the Fifth Floor, does sake (as well as wine) pairings with its courses. And Beau Timken has opened up the first sake-only store in the US (truesake.com). It’s a very good time to enjoy sake!

thanks again.

How the heck do you get fruit and flower aromas out of these raw ingredients?

Of course, there are similar issues with wine. How is it that you get flavors of banana in a Beaujolais Nouveau? I’ve been told they come from the process of carbonic maceration, but how?

It’s hard to imagine something so simple as a fungus could lead to such complex flavors.

Jay

The discussion about the “double fermentation” of yeast and fungi for sake making was particularly interesting, although the jokes about fungi were a bit odd, especially since yeast is itself a fungus:

http://www.yeastgenome.org/VL-what_are_yeast.html

(As is botrytis, of course, which Jay noted). Manufacture of wine, beer, Belgian lambic, bread and cheese are all fungus-based processes, and all these makers preserve their own strains jealously (or rely on the fungi that inhabit their “terroir”). So sake is really no different at all. Indeed, I had wondered where all those complex flavors came from, since it is only very simple rice starch and water. They must come from the fungi and yeasts. The next question is what these other fungi are that are used in making sake.

One thing you guys have to watch out for a bit is stepping on your guest’s answers. There were several times where he was asked a question, and in the middle of his answer someone came in to make a side point, a joke, or ask a separate question, and then the original thread got lost. For example, he was about to answer where one found the vintage date on the bottle, but never got round to finishing his thought.

Anyhow this show was well worth it. I’m sure that in the next decade these premium sakes will be much more popular and well-known than they are now.