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Episode 162. With 2023 drawing to a close, it's time to take a look back at the sake year that was.  Join us this week for some casual sipping and some discussion on the highlights, surprises and challenges of this past year's sake adventures. Tim and John both let us know their favorite sake stories and their favorite episodes from the past year. Do you know which episode was our most downloaded from 2023?  Let us know in the comments and we look forward to another year of great sake and many kanpais. Happy Sake New Year! #SakeRevolution

Nandi Mazeingo, the chairperson of the Ovaherero Genocide Foundation from Namibia speaks about the atrocities committed by German colonisers in the years 1904-1908 against Ovaherero and Nama people and about his people's struggle to get justice - and reparations. He also presents his point of view on the Russian aggression against Ukraine.

The interview was conducted on 3rd June 2023 in Warsaw by Piotr Mateusz Bobołowicz.

Episode 139. If you enjoy the sound of ice cubes clinking in a glass, this may be the episode for you! This week, John and Timothy crack open the topic of sake on the rocks!  Pouring sake over ice may not be the norm, but it can be a treat with the right kind of sake... and the right kind of ice.  We'll experiment with tasting our higher alcohol genshu-style sake both on the rocks and straight up to see what works better along with the pros and cons of sake over ice. But all that is just the tip of the iceberg, so sit back, listen in and chill with us as we sip our sake on the rocks.    #SakeRevolution

Episode 120. Stop the presses! Sake has been more and more in the news recently and we wanted to take a look at some of the newsworthy headlines hitting our shores.  This week, we'll discuss reports of the first ever "carbon neutral" sake coming out of Hyogo from the Kobe Shushinkan Brewery.  This involves not only changes to the energy that powers the brewery but also changes to the production process itself to optimize energy expenditures and production time.  Is this a sneak peek into sake's future?  We also debate the somewhat controversial "Sake Viva" program put out by Japan's National Tax Agency.  This program solicits marketing proposals that will encourage drinking among the younger generations.  Lots to unpack here, too!  Listen in to get our two cents the latest sake headlines as we uncover some sake in the news!  #SakeRevolution

“When you are steadfast in your abstention of thoughts of harm directed toward yourself and others, all living creatures will cease to feel fear in your presence.” Patanjali

This week...We reflect standing in Divine Truth with Self, Others and the World around you. During this dharma talk, we explore the benefit of harnessing your words to reflect the divine (Truth). Finally, you will discover how to reconcile your cosmic bank accounts.

May all beings everywhere remember the true causes of happiness. LOVE.

Weekly talks are an offering to assist you in diving deeper into a spiritual practice, your inner landscape and cultivate inner peace.

“Whatever you feel, you become. It is your responsibility.” – Osho

Awareness
Beyond Enlightenment
Innocence
Awareness
Honesty

Music
Random Rab
NEW SINGLE 'Shine.': Cadre Scott
Dante Marino
Sound Suzanne Toro https:linktr.ee/omshetoro

Seasonal Reboot: (Available Worldwide)

Summer Replenish, Nourish + Reboot
Winter Balance, Regenerate + Cleanse

Weekly Classes + Programs:

Mind You + Food
Art of Living and Dying
Sol+Luna Cycle 'Well Being + Love"
8 Limbs Yoga Session:
Bare Naked Bliss Gift Bundle...Learn how to love from within, remember bliss and serve your highest calling. 

Production brought to you by OmToro Wellness + Media

Truth does not happen, it just is. ~ Hopi

Every lunar cycle the "moon" reflects light and shadow. We have reached the NEW moon in a month currently identified as August the 7th Lunar Cycle (in coordination with Tibetan count). The New Moon reflects a shadow and invites you into be with your inner landscape to return to harmony, transform, listen and let go.

We are transitioning into late summer + continue on in winter. The yin (water) and yang (fire) energy on planet earth are fully activated. As these seasons slowly flow into the next…Fire + Water continues to offer its power to incubate and create. The earth rises assisting us to shore up our foundation and welcomes us to make conscious choices as we enter this new lunar cycle. I invite all my brothers and sisters to take a well needed pause and reflect on what is for you here and now. Notice and observe where the choices you consciously want to make. While you account for the lawful law of cause and effect. These awarenesses will assist you in this upcoming lunar cycle as you being to choose the path you want to take for self and all your relations. The threshold you choose becomes the entrance into your potential and possibilities.

The New Moon Moon Arrives(d) today, August 27 (26), 2022 at 1:17 AM PDT (-7 UTC) With the (Summer)Masculine and (Winter)Feminine in slowly shifting the fire will continue to purify your soul and the water is cleansing your inner and outer worlds with the earth rising providing you with deep knowing. We are being delivered into a new condition where only truth will provide in its purity. May each and everyone of you make choices for the benefit of all. It is with your heart, breath and awareness that you too can shine a bright light for all of humanity. Hold your heart with great certainty, consciousness and wakefulness....your truth.

As you lead into this meditation, welcome yourself to settle deeply into your soul with your heart leading you into the alchemy that exists within you. This inner wisdom will guide you at this juncture in your life into the next present moment and your future you are weaving for you and all your relations. Create the space to prepare for action in the upcoming weeks. Many moments could be shocking...remember your feet and follow your breath. As possible, consciously choose your path and the matter you are ready to shape.

“Yin Reflects What Next
Prepare Set Clear Sacred Space
Molding Quantum Field” St

"The greatness of a man is not in how much wealth he acquires, but in his integrity and his ability to affect those around him positively." Bob Marley

May Peace be within you. My love and blessings are sent to each and everyone of you.

Sound: Cosmic Fire + Water by Suzanne Toro (Produced Dante Marino)
"BeAware." by Cadre Scott and “Blue Soul” Dante Marino

Seasonal Reboot(available worldwide):
Summer Replenish, Nourish + Reboot
Winter Balance, Regenerate + Cleanse 

Weekly Classes
Mind You + Food
Sol+Luna Cycle 'Well Being + Love"
Bare Naked Bliss Gift Bundle...Learn how to love from within, remember bliss and serve your highest calling.

Humanity and Earth Align+Focused Offerings
New Earth
Superfeast
Living Tea
KindSpring 

Episode 117. This week John and Timothy give a recap of their recent visit to the Joy of Sake event in New York City.  This is one of the "big kahuna" sake events in the U.S. and a great kick off to what we hope will be a return to more in-person sake tasting overall.  We explore some of the history and what to expect at this event.  John even lets us in on his favorite sips of the night.  If you'd like to join next year, we give you all the details on staying connected to get in on their next big tasting.  We also enjoyed a summery nama sake from the Niwa no Uguisu brand which we tasted as a rare example of an unpasteurized usu-nigori (lightly cloudy) sake.  Listen in as we all discover the "Joy of Sake" together!  #sakerevolution

Episode 113.   A-ha moments are not one and done.  This week, John and Timothy explore a sake brand that was a sake "A-ha 2.0" for them both.  Perhaps a bit less well known in Japan compared to some other so-called cult sakes, Kamikokoro is a brand from Okayama that is winning new fans around the world.  Kamikokoro has harnessed the power of their renowned local fruit - Yume Hakuto White Peaches - to take their sake to the next level.  The Kamikokoro Tokagen Nama sake tasted in this episode uses yeast from the peaches to express a deep and rich fruitiness that steers clear of tropical notes to focus in on stone-fruit and citrus.  And if you're interested in Japanese peach folklore, you'll surely want to first sip some sake and then listen in to our retelling of Momotaro, the legend of the boy born from a peach who teams up with a monkey, dog and pheasant to defeat a bunch of Orge bullies. Lets explore the power of Kamikokoro's peachy sake. hashtag peach emoji!

#SakeRevolution

Episode 105. This week we interview and get to know Wes Konishi the President of the Sake Brewer’s Association of North America. Wes gives us the lowdown on the SBANA and their mission to help with establishing North American sake breweries and advocating for legislative form for the U.S. sake industry. Most of us sake lovers remember a special “A-ha” moment where we discovered the joys of premium sake for the first time, but Wes comes prepared with no less than two “a-has” that cemented his love for sake. Listen in as we discuss the path forward for sake education and sake literacy in the States. You won’t want to miss it!

Episode 75. This week, the Sake Revolution is running on flower power!  We're talking specifically about "hana kobo" or flower yeast. Yes, that is yeast for fermentation that is isolated from an acutal bloom and propagated for use in sake. While not something every brewery does, this is a delightfully scented niche in the world of sake. Backed by a research institute at Tokyo's Nodai University, there has been a true blossoming in the understanding and use of these special yeasts to make some unique and delicious sakes.  John and Timothy dive nose first into a prime example of flower yeast style sake: Amabuki's Strawberry-blossom Junmai Ginjo Nama from Saga Prefecture.  As with all hana kobo sakes, you can bet this one has an extraordinary bouquet.  But do we smell strawberries?  Listen in this week as we try to learn the language of flowers.

In this segment of Feedstuffs in Focus, we talk with Chad Gregory, president and CEO of the United Egg Producers, and recently named Ag Association Leader of the Year by the National AgriMarketing Assn. We caught up with Gregory this week in Kansas City to talk about what it takes to lead in challenging times and to get an update on some of the issues the egg industry is currently facing and what’s likely ahead.

One such topic of discussion what that of how COVID-19 changed the industry overnight, shutting down foodservice and causing major disruptions in the retail sector. 

Proposition 12 in California and other state initiatives that are set to mandate such things as cage-free production was also explored. The egg industry is ready for the transition that goes into play within the next few months but stands to face insurmountable obstacles if those requirements expand to other states. 

Other topics discussed were the United Nation’s upcoming Food Summit, truthful labeling regulations and where the industry stands in regard to environmental sustainability. 

Finally, Gregory shared how having a good team in place and being proactive are critical to weathering any crisis. 

This episode is sponsored by United Animal Health, a leader in animal health and nutrition. You can learn more about United Animal Health and how they are working to advance animal science worldwide by visiting their website UnitedANH.com.

Episode 63. Today brings another "Sake Spotlight" adventure, focusing in on the sake from a specific prefecture. John and Timothy turn their focus up north - way up north - to Hokkaido, Japan's second largest and northern most island.  Famous for its open plains, abundant dairy and frigid winters, Hokkaido is home to just 13 sake breweries.  The largest of these breweries is Otokoyama Shuzo.  Otokoyama means "Man's Mountain" and both sakes tasted today are brewed by this well known sake brewery. Hokkaido is also emerging as a sake rice powerhouse with three new sake rice strains registered since the year 2000 - Ginpu, Suisei and Kitashizuku.  John was a recent pre-pandemic visitor to Hokkaido, so be sure to listen in for his sake bar, ramen and "footwear survival" tips to make the most of your next trip to snowbound Sapporo. See you there!

Season 1. Episode 48.  Genshu is known commonly as the heavy hitter in the world of sake.  Sometimes called "cask strength" or "high alcohol sake", what we are really talking about here is sake that is undiluted with water.  Usually, this gives us a sake clocking in at around 18-20% alcohol.  Most sake is brewed to this level and then water is added at the time of bottling to bring the alcohol level down to about 15%.  When this addition of water is skipped, then we get "genshu".      One misunderstanding about  Genshu is that it is just one thing - namely, a  high alcohol bull in a china shop.  Tim and John discover that Genshu has a lot more nuance than that.  There are both lower and higher alcohol sakes that qualify as Genshu.  For those classic high alcohol sakes, John tries  his on the rocks - a fun way to engage with Genshu.  Whether the alcohol level is high or low, be sure to give genshu sakes a try... Or as genshu  sake brewers say -  dilute another day.

Season 1. Episode 29. Sometimes cabin fever gets you down and you just want to get away... and we mean away-away.  That got us thinking, how far west could we go from NYC and still explore a major sake region.  Past Tokyo, Kyoto, Kobe - That landed us on the far, far west of Kyushu Island in Saga Prefecture.  This out of the way gem of a sake region is home to several outstanding breweries and also an "Appellation of Origin" control system which endeavors to  define what "sake from Saga" really is.  John and Timothy tackle two of the most well known breweries in Saga, Amabuki and Tenzan to explore what makes them unique - and what binds them together.  The brewers of Saga are innovative and working hard to create a new generation of sake.  So come fly with us to the far west of Japan to hear the Saga of Saga Kuras.

Season 1. Episode 28. This is the first in a new series of interviews with U.S. sake brewers.  There are few things more fun for a sake fan, than to sit down and drink a delicious sake with the people who actually brewed it.  For our first brewer interview, we don't stray too far from home. We had a great time talking to our friends Brian Polen and Brandon Doughan of New York's Brooklyn Kura. We hear a bit about how Brooklyn Kura came to be and some of the advantages and disadvantages of brewing sake in the Big City. Also, we explore the learning curve of being the first to open a brewery in New York.  As far as tasting goes, we get to enjoy two of Brooklyn Kura's stand out creations, the #14 Junmai Ginjo Nama and their Catskills Junmai Daiginjo.  Join us for this fun interview with New York's first sake brewery, Brooklyn Kura.

Season 1. Episode 20. Do you know where to find the "Country of Beautiful Sake"? If you answered Japan's AKITA prefecture - you're right!  Akita is a rural and rice-proud prefecture in the far north of Japan.  This agricultural hub produces a lot of rice and a lot of sake.  Timothy explains his encounters with one of the most famous foods from this region - Iburigakko.  No Joke, this smoked, pickled daikon radish is one of the most perfect sake pairings you'll ever find.  From there, our hosts go on a deep dive into the culture and into two sakes from Akita - Akitabare Shunsetsu and Amanoto Tokubetsu Junmai.  It's fun to discuss how these sakes with similar stats come across differently on the palate. You can taste the pride in their rice and rural heritage. Although John and Timothy are missing Japan and bummed they can't travel there now, this won't stop them from planning their next trip.  Get out your JR Railpass as Akita is now high on the list.  

Season 1, Episode 16. Pasteurization is well known and it used for a lot of sakes.  this kills off any bacteria or yeast and makes sake stable outside of refrigeration.  In the world of sake there are a number of variations on pasteurization, known as "hi-ire" in Japanese or "into the fire".  We've got our Full Nama (also known as Nama Nama), Once pasteurized nama chozo, Once pasteurized Nama zume, and twice pasteurized regular sake. As if that wasn't enough, there are also at least three ways to do pasteurization for sake... before you know it, we will get to 10,000 thousand ways.  John and Tim both opt for highly fragrant and flavorful sakes this week.  Give a listen to see what they've came up with.