42 min listen
Episode 3: Rick Smith of Sakaya NYC
FromJapan Eats!
ratings:
Length:
43 minutes
Released:
May 18, 2015
Format:
Podcast episode
Description
Rick Smith, owner of Sakaya, joins host Akiko Katayama in studio today for a conversation all about Sake. Rick starts the show by giving us all an education about what sake is made out of, and the complicated process of how it is brewed. Rick and Akiko discuss the changes that have occurred in the US based on sake appreciation. Just as wine is highly appreciated in the US, Rick tells us that sake appears to be on the same track. The beautiful tradition of sake production, how to drink sake properly, and the expanding industry of sake in the US, all this week on Japan Eats . This program was brought to you by Whole Foods Market.
“Beer brewing is a sequential process, one step after another, sake brewing has many steps happening at the same time in the same tank.” [5:00]
“That was the ah ha moment for me, that premium sake had all the same qualities that had attracted me to wine.” [11:00]
— Rick Smith on Japan Eats
“Beer brewing is a sequential process, one step after another, sake brewing has many steps happening at the same time in the same tank.” [5:00]
“That was the ah ha moment for me, that premium sake had all the same qualities that had attracted me to wine.” [11:00]
— Rick Smith on Japan Eats
Released:
May 18, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 23: Obsessed with Shochu: Kampai! or Cheers! This week on Japan Eats host Akiko Katayama welcomes Stephen Lyman to the studio talking all about the Japanese alcoholic beverage shochu. Founder and editor of Kampai!, Stephen explains his devotion to shochu, of which he is an expert and shares his travels to Kyushu (where 90%+ of authentic shochu is made) where he visited 6 distilleries and tried 262 different shochu (there are an estimated 6,000 labels from 600 distilleries in Japan) in just 5 days. Stephen went on to neighboring Okinawa where he visited 5 more Awamori distilleries. Upon his return from Japan he realized he had just scratched the surface of understanding shochu, but by this point his obsession had turned into a passion. After the break, Akiko and Stephen taste select shochu in studio and discuss traits to look for in the unique beverage. Virtually all shochu is aged 3 to 6 months. [28:30] If Im just out drinking with friends, the easiest way to drink it is on by Japan Eats!