tokubestu junmai

Episode 132. With 2022 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 sakes and their favorite episodes from the past year. What was your favorite episode?  Let us know in the comments and we look forward to another year of great sake and many kanpais. Happy Sake New Year! #SakeRevolution

Season 1, Episode 14. In our continuing Sake Production Series, we are now in the home stretch! The main event, or you could say the "Main Mash"! Today John and Tim are taking Moromi, also known at the main fermentation mash.  This 25-30 day fermentation period starts with a four day process known as "Sandan Jikomi".  These first four days of the Moromi see all the ingredients added - but in specific amounts on specific days.  

Without a doubt, the temperature and length of moromi mash fermentation have a big impact on the final quality of the sake. "Low and Slow" fermentation helps produce a smoother, cleaner sake.  John and Tim also taste two fantastic sakes in this episode, the Bijofu Tokubestsu Junmai from Kochi, and the Shimeharitsuru "Jun" Junmai Ginjo from Niigata.  Listen in to get their tasting notes and get the low down on these two special sakes.