Saké Tasting

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Hello hello everyone…

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Welcome to our Sake Tasting SipScout Party 
Kanpai! we are excited to have you all here

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I hope you haven’t dipped into the sake yet I 
know it must be tempting at least it has been  

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for us it’s been very hot here in Arizona and 
a nice glass of chilled sake really can hit the  

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spot hit the spot we’re going to give people a 
couple of minutes to join we have a few people  

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joined right now and we will get started as we’re 
sitting down together if you have your cute little  

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ochoco glasses uh and the sake which is hopefully 
been chilled um please bring those together and uh  

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your little sake sensory wheel will also be a 
handy reference while we’re discussing these sakes

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and your sake 101 guide  

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is a nice little reference too it has some good 
glossary terms uh that we might be referring to  

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um with regard to some of the terminology 
that might be a little bit unfamiliar with  

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respect to sake uh sake is a a fun category that 
is not very well known here in the United States  

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um and we’re delighted to get to share an American 
produced sake today with the McCullough which is  

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very exciting yeah there’s not a lot of that 
going on here and so we’ll tell you a little  

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bit about them um all right I say we get started 
we have a good number of people here and let’s  

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get rocking and rolling here for those of you who 
are new thank you for joining us I’m Suzanne I’m  

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the founder of The Crafty Cask where we are all 
about celebrating and supporting craft alcohol  

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makers like Momokawa that we’ll be talking 
a little bit about today and my name is Evan  

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Rothrock I’m a certified sommelier a certified 
provider professional uh craft whiskey enthusiasts  

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awesome mixologist thank you I benefit from 
his Mixology Creations quite often some of  

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which do include sake so we can talk a little bit 
about sake cocktails later in the evening as well  

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um yeah so for those of you who have your kits 
you should have all of these in front of you  

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um sake is something that when you open it 
you’re probably going to want to finish it  

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right this isn’t going to say saved yeah this 
has a shelf life that a beer or a wine has  

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um so you might be able to downsize it put it in 
a smaller bottle save it for a day maybe yeah if  

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you put it in the fridge I agree yeah something 
that is relatively low in alcohol like stock  

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a is or wine or beer um and something that is 
simply fermented as opposed to perhaps distilled  

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generally has uh the tendency to oxidize 
and while it’s not going to turn to vinegar  

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um that’s kind of a common misconception with 
regard to wine that sits on your shelf for a few  

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days it might not taste great anymore it doesn’t 
actually turn to vinegar but it does oxidize it  

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loses the bright fruity and floral characteristics 
that oftentimes are appealing in it  

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um many of those characteristics are found 
in quality stockings like the ones that we’re  

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going to be enjoying today so if you don’t plan on 
drinking all three you know you can downsize them  

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put them in the fridge for a night or two um but 
you know whatever size vessel that you have that  

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minimizes the amount of head space or air after 
you downsize it that’s optimal yeah and keeping  

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it in the fridge of course yes um and then if you 
are one of our SipScout members and you have your  

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kit grab your cute little ochocos as well aren’t 
these adorable we are so excited that we found  

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someone on Etsy who could make little branded 
ochocos which is the name of the cup that sake

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is traditionally enjoyed autos and they often they 
come in ceramic like these but they often come in  

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um even like wood almost 
kind of materials and glass  

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um and so different different styles but 
yeah there’s actually a really fun uh kind of  

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tradition uh in a lot of uh Japanese izakaya’s 
gastro pubs where sake is actually served  

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in a glass but the glass is in a wooden um masu 
or mokari is right the Japanese term for it and  

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I think it’s a really fun sentiment where they 
intentionally over pour into the glass and then  

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it fills into the cup and it’s just a symbol of 
overflowing kind of hospitality and yeah all those  

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good things yeah and commonly you know you pick up 
the glass and the wooden box together and sip them  

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uh and then whatever’s left in the in the wooden 
box or after you finish the glass you can either  

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pour into the glass and continue to enjoy or 
drink right out of the wooden box and when I  

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was in Japan I had a really fun time just drinking 
right out of the box it’s important is it picking  

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up the glass pouring it into the box and like 
choosing with the box and drinking out of the box  

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not every day you get to Cheers with the box and 
it’s culturally and socially acceptable I suppose  

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um for those of you who are new here you know we 
typically the first half hour maybe 45 minutes  

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depending is webinar style as you are in right 
now so we cannot see your faces we cannot hear  

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you which we honestly kind of hate um but 
we’ve received feedback that it’s nice to  

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just be focused on the education and tasting up 
front so we’ll do that for about a half an hour  

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probably and then we will open it up where 
we can promote anyone who wants to beat the  

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panelist we’ll promote all of you the panelists 
at that time but then you can decline it if you  

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don’t want to be panelists and still stay kind of 
incognito and just listen in um or you can turn on  

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your camera and turn on your mic and we can have 
a little happy hour and get to talk to each other  

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um and then but meanwhile while we are in this 
webinar format please feel free to use the chat  

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we love to hear your questions your comments your 
thoughts um all of that good stuff so please use  

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the chat have a if you have anything to say we 
definitely want to hear from you we don’t want  

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to disturb ourselves a talk even though that’s 
what we’re going to do for the first 30 minutes  

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all right let’s crack into our first one the first 
one we are going to enjoy is the diamond mm-hmm  

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so all three of the sake’s that 
we’re going to be enjoying today  

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are designated as what’s known as June 
my ginjou yes and Jun Mayan ginjo both  

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refer to separate parts of designation 
within the regulatory body in sake I’m  

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sorry in Japan that talks about sake and 
how it is packed and how it’s enjoyed  

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um kind of similar to how here in the states 
we have designations for bourbon versus whiskey  

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and what legally has to be in place in order for 
you to be able to put that on your label kind of  

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the same like yeah shall we do a little I guess 
we should say Kanpai Kampai is cheers in Japan

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so I don’t know what that means something you 
don’t know what that means it’s something that  

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I feel like I heard my mom say a lot oh 
and it’s something that I believe has no  

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correlation to fake uh I think it’s something 
that her dad told her which was roughly  

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um thank you very much honorable daughter he 
spent some time in Japan uh in like the 50s  

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um yeah I’m not I’m not totally sure but there it 
is cold out of my mouth love it love it all right  

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so let’s talk a little bit about that June Mike 
and Joe since all three of these are stylistically  

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that’s what they are so do you mind whenever you 
see June my on anything what that essentially  

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means so sake is made from are you showing I 
was pointing at Junior over here on the wheel  

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um so essentially made from four 
ingredients on the rice sake rice water  

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Koji which is an enzyme and we can talk a little 
bit about that and yeast so those four ingredients  

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have to be in sake in order for it to be sake but 
there are times where people add other distilled  

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Spirits into it grain alcohol essentially is what 
you can think of it as and one of the reasons that  

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happens is for Mass producers to stretch the sake
and make it more affordable so that’s one reason  

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but if they only add a little bit of that grain 
alcohol um it can often enhance flavors Aromas  

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profiles it’s just a little bit of it about it 
if more of it’s added it starts to kind of be  

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more about the cost than a flavor profile thing 
so if you hear Jun Mai what that means is it’s  

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only those four ingredients there is no other 
distilled Spirit add to this so it’s really  

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the purest form of sake those for rice water 
Koji and yeast that’s all that’s going on in  

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here whenever you see July on a label um and then 
the ginjo can explain the gingo so gingo and uh  

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its Associated from diganjo refer to what goes on 
with the rice prior to the fermentation process  

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um so essentially if you imagine a grain of 
rice a single grain uh the outside of this is  

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mostly brand fiber and then there’s a layer 
underneath that that’s foiled and proteins  

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and fats and then it’s kind of like piercing 
yeah on the rice yeah like yeah that’s perfect  

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um and then at the heart of it is starch 
um and so by slowly and carefully Milling  

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the grain which is essentially what white rice 
that you purchase at the store to eat as opposed  

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to brown rice white rice has maybe about 10 
of the outer layer that’s been milled off so  

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the brand fiber component is gone but there is 
still some of the the protein and fat elements  

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um that it still exists at the heart of that past 
the 10 Milling that you find in normal white rice  

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you get to really a pure amount of starch and 
depending on the style of sake that you’re  

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trying to produce the more Milling that you do um 
the quote unquote higher quality of sake you’re  

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going to have as a result they’re closer to that 
Center you’re getting really if you think about  

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like you know when we were kids could be possibly 
getting to that center of the Super Bowl like the  

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more you kind of work away the more you’re getting 
that kind of pure Essence Center that’s really the  

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pure starch you remember those commercials how 
many licks does it take with the owls yes yes  

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three yes but they are not licking away the outer 
layers of the rice grain they are familiar yeah  

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um as a result uh the type of rice that they 
use is generally a little bit different from  

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the rights that you would generally use for 
feeding it’s shorter grain because long grain  

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as you Mill it is going to break and you don’t 
want this to break you want it to evenly be worn  

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down like you’re tumbling you know geodes and 
Stones uh if there’s any Rock Hounds in the crowd  

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um and over time you’ll Mill away the outer 
layer and be left with varying levels of Milling  

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so for ginjou at least 60 percent of the outer 
layer I’m sorry at least 40 of the outer layer  

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is really 60 remaining uh dig into 50 remains 
um that’s the highest level that they have  

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designation for but there are some very unique 
and rare sakes that are one percent remaining  

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it’s kind of a third that they would essentially 
remove so much of the outer layer but they exist  

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um and if you think about that they’re buying 
rice and then getting rid of 99 of that rice  

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to make their product and Celsius you can 
see why that would be a more premium more  

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expensive sake because there’s a lot of waste 
in that process but a lot of the ways like the  

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things that they Mill off there are other uses 
for them there are and most producers of sake

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um are pretty mindful of that they’re 
sustainable what is milled off uh  

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is used as gluten-free flour it’s used um for feed 
on farms uh various different sustainable purposes  

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um it’s even used to make paint uh kind of 
weird like a thickening component for paint  

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and then there’s one lower designation um 
harm jozu hon jozu is this is every energy  

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so so in order of quality the top quality is 
the Junior the middle level of Premium sake

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is June my ginjou which is what these kind 
of are at that premium level we’re kind of  

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that mid-level premium and then Jun my without 
any other dead thing just do my just kind of  

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drop those four pieces but a little bit more of 
that right brain is left on so that’s kind of the  

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premium Theory right about to up to 60 uh would 
be just June my and then these are more than 60  

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but less than 50 so do you like in Joe and then 
more than 15 to might die again so and then if you  

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take away the do my from those so if you’re just 
talking about ginjo or daiginjo or like you were  

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about to say fungioso yeah those are the ones that 
have some other distilled Spirit added into it  

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um and so that’s where and it’s a debate honestly 
some people think you know oh they’re adding a  

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different distilled Spirit into it it’s not 
a hundred percent you know the the rice sake

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therefore it’s lower quality but some people feel 
like if you’re only adding a little bit of it to  

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it it actually can still be very premium because 
it is enhancing those flavor profiles so it kind  

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of depends how much of that distilled Spirit 
they’re adding into the final product and I hate  

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to break it to you but adding distilled Spirit to 
it it does not make it higher proof so they’re not  

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doing it to fortify it they’re not saying we’re 
taking this and then adding more alcohol to it  

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to fortify it directly replacing some of this sake
with that neutral brain kind of this build Spirit  

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just like I said stretch it or kind of enhance the 
flavor profile a little bit yeah and that’s and  

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that’s a notable point because uh to your point 
of the idea of quality being undermined by the  

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addition of alcohol there are numerous uh products 
in the wine world where the addition of alcohol  

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fortifies it such such as such as Port yeah or 
Sherry or Madeira those are there can be very  

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high quality examples of those and adding alcohol 
to you know a fermented wine doesn’t necessarily  

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negatively impacted quality wise nor does it 
with regard to sake it just changes it and  

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something that is probably kind of unique with 
Stockade compared to a lot of other fermented  

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products is the temperature at which fermentation 
occurs that’s true very cold and it’s as a result  

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very prolonged um I think it takes like 32 to 
48 days or something that’s in fermentation  

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so it’s a very long process whereas beer or 
wine standard fermentation takes about 10 to  

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15 days right so double or more and it’s simply 
because it’s being fermented very very slowly so  

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there is an element of Expediting the process 
and getting something to Market a little bit  

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quicker by fermenting it part of the way maybe 
10 to 15 days and the alcohol percentage might  

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reach seven or eight and then adding a 
little bit of distilled alcohol to get it  

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to what is more standard for sake I believe 
these are around 12 no this one’s almost 15  

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um usually sake is roughly the same alcohol 
percentage design somewhere in that 12 to 15 range  

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so uh the flow rate of fermentation is something 
that kind of necessitates the addition of  

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distilled Spirits at times and as a result while 
it doesn’t necessarily mean the quality is lower  

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math producers tend to utilize that a little bit 
more readily so there’s an association with that  

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you all confused yet sake is it’s a little bit 
like I mean we every time you know we we love  

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sake we talk about sake we do what we do for work 
but even still I feel like every time I go out to  

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a Japanese restaurant and I’m looking at a sake
menu I’m pulling out one of my articles from a  

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graphic app or a cheat sheet to be like wait which 
is which and what is what and what do I want and  

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what don’t I want like it’s if we don’t we aren’t 
exposed to it as much here on the United States  

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um you know and no we’re not doing sake bombs 
tonight um because that is what you know a lot of  

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Americans think of when they hear sake they think 
of sake bombs and if you’re not familiar with the  

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sake bombs good for you um but I’ll explain what 
it is currently so a sake bomb is basically it’s  

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usually relatively low quality sake um and you 
get a little couple of your sake and then you  

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get a beer and you drop your sake Cup in your beer 
and then you drink them all at once in a very big  

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gulp and it’s kind of like a cheers and tonight’s 
gonna be a party night kind of kind of yeah thing  

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yeah and they are very delicious and they are 
fun if that’s the kind of night you’re having  

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um but you don’t need to have high quality to 
do that certainly um go ahead no I was just  

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going to say uh the I guess the perception 
of stock a outside of stockade bombs um

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what is generally served with sake about 
this is hot talking and that’s generally  

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um again not harping on it too much it is 
generally considered a lower quality Stockade  

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but it is a unique experience in and of itself 
what we’re enjoying today is a style of sake

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due to my diganjo just ginjo and daigenjo all 
of those kind of upper echelon mostly because  

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the amount of product that they have left to 
make sake out of compared to the other ones uh  

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it means that these are ones that are a little 
bit more refined actually the materials that  

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you get when you’re just using the starch in 
the very middle of the core of the rice grain  

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um lends to a little bit more of a 
floral tropical fruity type of flavor  

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sake that used or is made using a 
larger percentage of the grain of rice  

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is no less enjoyable it’s just different a little 
less refined sure and and in its rusticness has  

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a lot of ability in that yeah some people really 
love that it kind of tastes like a loaf of bread  

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yeah and there are plenty of Health stockings that 
I’ve had at restaurants that are probably lower  

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quality but are quite delicious um traditionally 
served a little bit warmer yeah um traditionally  

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served in that’s kind of an interesting point 
of note is that they’re traditionally served in  

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ceramic whereas higher quality talkies are more 
often found in blown glass wine glasses even  

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um yeah and there’s the whole spectrum and 
talking about it strictly in the idea of like  

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quality I I think kind of does a disservice 
to the culture of stock a as a whole yeah  

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00:20:28,620 –> 00:20:34,260
absolutely that’s my Suzanne yeah um and so 
in the interest of clearing up some confusion  

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because I know we’re throwing a lot of words 
at you I want to share the terminology up there  

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00:20:39,720 –> 00:20:42,960
um so I’m going to share this 
visual see if this works here  

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00:20:44,280 –> 00:20:53,880
that’s good y’all seeing my screen looks like it 
um all right so let me move this over for us so  

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00:20:53,880 –> 00:21:00,240
we can see it because we’re not seeing what you’re 
seeing there we go all right so this is something  

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00:21:00,240 –> 00:21:04,860
we created that we have we have every three 
different articles on our website about Stockdale  

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00:21:04,860 –> 00:21:09,000
throw in the chat to kind of help educate here but 
this is kind of what we were just talking about  

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um so that how did we say say my bi say my b i 
they my bi they might be I that’s how you say it  

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00:21:16,140 –> 00:21:24,480
same IDI is that really refers to the same idea 70 
same IDI 60 right that’s what the the percentages  

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00:21:24,480 –> 00:21:30,480
are called and referred to um and so you can see 
here what we were talking about in this top row  

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00:21:30,480 –> 00:21:35,640
this is really what’s considered premium in that 
top row so the Jun Mai the June my ginjo the do my  

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00:21:35,640 –> 00:21:39,780
Dagan Joe the way that I like to remember it so if 
I’m out at a restaurant and I’m trying to figure  

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00:21:39,780 –> 00:21:47,940
out that’s better like which is the witch they go 
in alphabetical order from most premium police so  

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00:21:47,940 –> 00:21:54,420
Gigan Jody ginjo G June my on its own you know so 
that’s kind of the order to think about those in  

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00:21:55,500 –> 00:22:00,900
and then on your y-axis here you have the 
percent of this build alcohol added so you  

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00:22:00,900 –> 00:22:05,400
can see for the premium ones because they are 
all called Jun Mai that means only those four  

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00:22:05,400 –> 00:22:10,080
things are in there so that’s why you know none 
there is no fulfilled alcohol added to those  

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00:22:10,680 –> 00:22:16,020
and then you get into this middle tier here 
where 10 or less this filled alcohol is added  

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00:22:16,020 –> 00:22:22,080
and that’s where that debate lives is in that 
middle row there of parties lower quality are  

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00:22:22,080 –> 00:22:27,240
they still premium and people have different 
opinions I personally think I think Evan agrees  

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that they are still premium when it has 10 
or less of that this build alcohol in there  

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00:22:33,240 –> 00:22:42,360
um and so then we have the final the more than 
10 percent is considered Bluetooth and it kind  

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00:22:42,360 –> 00:22:51,300
of is as much of a quality as it sounds like 
um weird back I see your chat I’m not sure why  

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00:22:51,300 –> 00:22:56,760
that’s happening nor am I sure what to do about 
it let me just try to share again let’s see

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00:23:01,500 –> 00:23:07,140
is that better or maybe if I lose it maybe if I

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00:23:09,960 –> 00:23:12,000
let me know if this is better or worse

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00:23:16,620 –> 00:23:21,900
good great okay um yeah I think 
this is a handy little visual here  

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00:23:21,900 –> 00:23:27,600
um and so the futsu is that’s where it’s been more 
than 10 of distilled alcohol added and I think it  

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00:23:27,600 –> 00:23:32,400
can be as high as 50 I think that’s the limitation 
I think or do you think it can be higher  

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00:23:33,000 –> 00:23:36,780
I didn’t realize that it could be that high it 
definitely can be that high I definitely know  

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00:23:36,780 –> 00:23:42,300
why I’ve read that and it might be in one of our 
articles too that it can be up to 50 that is and  

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that’s where you really you can see that’s where 
Mass makers are trying to kind of make it make it  

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00:23:47,280 –> 00:23:54,660
more cost effective for them adding 50 of neutral 
green Spirit to this more expensive process right  

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00:23:54,660 –> 00:23:58,320
it would save them a lot of money and allow 
them to offer a lower price product as well  

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00:23:59,100 –> 00:24:05,280
um and so that’s kind of futsu that’s where that 
is in there um and then it’s also called tutsu  

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00:24:05,280 –> 00:24:14,340
you can see there it’s also called kutsu if it 
has an unspecified say my boy I say my Booey I’m  

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00:24:14,340 –> 00:24:23,760
sorry yeah I know blue eye you’re right so if 
it’s unspecified so it might be you know 80 90  

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00:24:23,760 –> 00:24:27,780
is still there where they’re only taking a very 
little amount of that because you’re going to  

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00:24:27,780 –> 00:24:31,620
specify it if it’s less than 70 because it’s in 
your bed that’s more premium right but if it’s  

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00:24:31,620 –> 00:24:35,880
less if it’s more than 70 you’re probably not 
going to specify it because no one cares about  

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00:24:35,880 –> 00:24:41,700
that they just know it’s lower quality so if 
it’s unspecified but it’s still 10 or less they  

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still call that Susu and I think that’s really 
just that the lower quality kind of piece can  

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00:24:46,500 –> 00:24:51,360
kind of depend on the same eye blue eye or how 
much alcohol is in it those are the two kind of  

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00:24:51,360 –> 00:24:57,120
vectors you can cut both of the corners you can 
get one of the two corners right and still kind  

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00:24:57,120 –> 00:25:04,200
of get away with it yeah absolutely so that’s our 
handy dandy cheat sheet hopefully that was helpful  

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00:25:04,200 –> 00:25:08,100
that is in one of our articles and I’ll throw all 
the links to the articles in the chat in a moment  

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00:25:09,060 –> 00:25:15,000
um I think it’s in the third article that’s about 
you know ordering sake and knowing your way around  

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00:25:15,000 –> 00:25:20,460
obsessing bottles yeah Pro yeah how to how to go 
out for sushi with your friends and you’re the  

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00:25:20,460 –> 00:25:24,240
one at the table who’s like I got the sake list 
hand it over here let me figure out what to order  

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00:25:24,960 –> 00:25:36,720
so while these cups sure are cute um they’re not 
necessarily the best vessel for assessing Aroma  

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00:25:36,720 –> 00:25:45,900
flavors but more so Aroma or Chocos in general 
anything with this lack of headspace but even  

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00:25:45,900 –> 00:25:50,640
before they traditionally drink them out of in 
Japan they do but I do think it’s more cultural  

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00:25:50,640 –> 00:25:55,320
it’s because of the fact that since they’re 
so small you’re constantly refilling them you  

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00:25:55,860 –> 00:26:00,960
as you continue to drink more you are 
more and more likely to have it Splash  

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00:26:00,960 –> 00:26:06,660
over into the mochari and gotcha that’s 
you know a blessing each time that happens  

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00:26:07,800 –> 00:26:14,160
um and so if you are interested in kind 
of assessing the profiles of these sake

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00:26:15,360 –> 00:26:22,200
um a little bit more uh readily feel free to 
pour whatever you’re drinking in a wine glass  

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00:26:22,200 –> 00:26:28,500
that has a little bit of a headspace or a bulb 
um we love these and we’re going to continue  

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00:26:28,500 –> 00:26:34,620
drinking them out of this but this isn’t like a 
prescriptive glass uh there are lots and lots of  

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00:26:34,620 –> 00:26:40,560
different glasses that they consume sake out of 
a pour sake out of many of them are ritualistic  

250
00:26:40,560 –> 00:26:49,140
and cultural more so than they are meant to 
kind of deliver What that particular sake can  

251
00:26:49,140 –> 00:27:02,400
and maybe will present um in the precise glass 
that would define it sure um yeah uh but what  

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00:27:02,400 –> 00:27:09,540
do you think of this go down top my cute little 
Etsy since go to church these are so cute yeah  

253
00:27:10,200 –> 00:27:18,480
um the the Diamond is meant to kind of be a really 
great introduction to this kind of refined Edge  

254
00:27:18,480 –> 00:27:27,480
at the at the line of sake where the kind of fruit 
and floral components lend themselves to this type  

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00:27:27,480 –> 00:27:37,080
of stockade uh as opposed to any of the more like 
earthy ricey characteristics that you can find in  

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00:27:37,620 –> 00:27:45,660
of a socket that has left polish um and 
like paranoes and I was just gonna say like  

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00:27:46,200 –> 00:27:51,120
what do you what do you guys smell on 
tape them I’m jumping jumping the gun  

258
00:27:52,680 –> 00:27:57,660
um yeah throw in the chat what are you 
guys smelling or and this is a really this  

259
00:27:57,660 –> 00:28:02,880
is a really handy tool while you’re while you’re 
looking uh while you’re tasting the sake taking a  

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00:28:02,880 –> 00:28:11,520
look at this and just allowing that to be maybe a 
little bit of a suggestive guide um whether you’re  

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00:28:11,520 –> 00:28:20,760
smelling I mean I love the I love the delineation 
there of um sea air or Mountain Air whether it’s  

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00:28:21,540 –> 00:28:27,540
fresh Briny freshness well in Japan that makes a 
lot of sense right there you know there’s a lot of  

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00:28:27,540 –> 00:28:33,240
ocean kind of front areas obviously and then 
mountainous as well they have tiny freshness  

264
00:28:33,240 –> 00:28:40,260
yeah the way they Define the other yeah yeah 
you don’t see air on on many other cases yeah

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00:28:41,760 –> 00:28:47,580
um on that note I would say this one is 
a little bit more Piney to me than it is  

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00:28:47,580 –> 00:28:53,460
having a saline quality that you might get 
with the air I feel like I also but I feel  

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00:28:53,460 –> 00:29:01,800
like with almost all sake’s I get a little 
like mushroomy earthy kind of stuff going on

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00:29:04,620 –> 00:29:09,960
what’s the characteristic of the earth that 
you get in this one I think mushroom is not  

269
00:29:11,040 –> 00:29:17,520
I feel like I almost get like I’m thinking of 
all of our um mulch in our backyard I almost  

270
00:29:17,520 –> 00:29:25,800
get like The Damp under like kind of starting to 
decompose mulch a little bit sure forest floor

271
00:29:30,000 –> 00:29:33,360
what he’s doing to me as these things

272
00:29:35,760 –> 00:29:41,940
who am I what is happening um I definitely get a 
little bit of melon like Crenshaw melon you know  

273
00:29:41,940 –> 00:29:49,740
what’s interesting um so the words ginjo and 
daiginjo was it melon pear banana that’s right  

274
00:29:49,740 –> 00:29:56,580
they literally translated I think translates to 
Aromas of melon pear and banana I believe it is  

275
00:29:56,580 –> 00:30:03,060
that sounds like it’s familiar yeah and then 
Diagon Joe translates to Big Aromas of melon  

276
00:30:03,060 –> 00:30:09,780
pear and banana so I feel like you know they 
they feel like those are Aromas that are very  

277
00:30:09,780 –> 00:30:18,120
prominent in sake um and it does seem like those 
are pretty prominent on the sensory wheel tree  

278
00:30:18,120 –> 00:30:23,760
fruits well there’s a whole section on melon 
oh there is a whole section on melon it is so  

279
00:30:23,760 –> 00:30:28,260
interesting because so you may be familiar with 
wine Aroma wheels or whiskey Aroma Wheels um if  

280
00:30:28,260 –> 00:30:32,520
you’ve been a discount member for a while you’ve 
gotten the wine Aroma wheel from up in the path  

281
00:30:32,520 –> 00:30:37,320
but it is interesting a lot of people think like 
all Aroma wheels are the same and while you can  

282
00:30:37,320 –> 00:30:41,340
certainly use any Aroma wheel when you’re tasting 
something and there’s going to be something on  

283
00:30:41,340 –> 00:30:46,980
there that you can find they are very specific 
to the category of alcohol you know a whiskey  

284
00:30:46,980 –> 00:30:54,360
Aroma will is much heavier in like tobaccos and 
um you know leather and things of that nature 100  

285
00:30:55,320 –> 00:31:01,500
um things that come from the aging process right 
barrels right whereas something like stockaded  

286
00:31:01,500 –> 00:31:10,800
is it does happen but is rarely aged in smoke or 
any kind of wood um isn’t going to have a lot of  

287
00:31:10,800 –> 00:31:19,800
those baking spices and those like deeper 
lower tones yeah yeah I mean in this wheel  

288
00:31:19,800 –> 00:31:27,420
is there anything in that no I don’t think so 
capacity that isn’t the fair melons like the  

289
00:31:27,420 –> 00:31:35,640
categories you don’t even see in others what’s 
this yellow one or a series oh that’s the yeah

290
00:31:38,400 –> 00:31:44,880
what do you guys think of this the melon 
um yeah agreement there with Moen and I do  

291
00:31:44,880 –> 00:31:51,420
feel like it is like a green melon like like 
a Crenshaw not like watermelon yeah honeydew

292
00:31:54,180 –> 00:31:57,360
you all drink sake very often do we have any  

293
00:31:57,900 –> 00:32:06,300
sake experts in the mix or sake aficionados 
or is this anyone’s first time drinking sake

294
00:32:07,800 –> 00:32:12,240
or it’s been a really really long time 
it’s been since college and sake bomb  

295
00:32:13,560 –> 00:32:19,140
I have to say as much as I’m like we’re 
not even talking about fun sure someone  

296
00:32:19,140 –> 00:32:22,500
experience sure I understand why 
some people like them you know

297
00:32:24,540 –> 00:32:26,400
um you get to say

298
00:32:26,400 –> 00:32:31,200
well I don’t know that and then you hit the table  

299
00:32:32,160 –> 00:32:37,260
and then it drops into the glass right is 
that right yeah I think you’re right you  

300
00:32:37,260 –> 00:32:41,220
remember the results on either side of it 
and then you hit it and it falls down here  

301
00:32:43,080 –> 00:32:47,400
now don’t go doing this at any old like sushi 
place or Japanese place you gotta like certain  

302
00:32:47,400 –> 00:32:51,900
places are very amenable to this and they kind 
of encourage it whereas if you went through if  

303
00:32:51,900 –> 00:32:58,980
you’re within a mile of a university go ahead 
yeah probably but I don’t know that I’d go to  

304
00:32:58,980 –> 00:33:04,140
our local sushi places just like start saying it 
on the table and sure splashing beer everywhere  

305
00:33:05,340 –> 00:33:12,240
um so I’m gonna pour a little bit of the next one 
yeah and let’s do that you have two glasses which  

306
00:33:12,240 –> 00:33:17,880
you all do because you got two in the in the 
package yeah maybe pour the other one all in  

307
00:33:17,880 –> 00:33:23,520
one and then do a side-by-side trying me side by 
side is a pretty neat way to kind of understand  

308
00:33:24,960 –> 00:33:32,820
um two very similar styles for about two 
stockings that are the same style but with  

309
00:33:32,820 –> 00:33:40,260
just a slight variation in the way that they 
were made um and variations in the way that sake

310
00:33:40,260 –> 00:33:50,460
can be made are inclusive of the type of yeast 
that you’re going to use the Koji mold enzymes

311
00:33:52,800 –> 00:34:02,700
um that is chosen um how much of that is in the 
actual bake uh or I’m sorry actual actual right  

312
00:34:02,700 –> 00:34:09,180
when you start the fermentation process again how 
quickly you ferment which isn’t a thing that is  

313
00:34:09,180 –> 00:34:15,720
contingent on the temperature that you come in um 
this is a great place to kind of rewind a little  

314
00:34:15,720 –> 00:34:21,120
bit and talk about coaching yeah yeah because that 
is the one you know we’re all familiar with water  

315
00:34:21,120 –> 00:34:27,120
in some kind of a grain and a youth to make your 
own kind of alcohol any kind of sugar sort yeah  

316
00:34:27,120 –> 00:34:35,100
yeah but Koji is unique it’s an enzyme it’s a 
fungus actually it is yeah um and the reason  

317
00:34:35,100 –> 00:34:47,220
that sake exists if you took rice and water and 
put them all in a bowl nothing would happen even  

318
00:34:47,220 –> 00:34:51,060
if you’ve cooked it even if you cook the rice 
or like cooked it all together like you because  

319
00:34:51,060 –> 00:34:56,640
that’s how you make beer right you put grain in 
yeast in water and you cook it and that’s heating  

320
00:34:56,640 –> 00:35:02,760
up of the grain with the use is what allows 
fermentation to happen um why wouldn’t it happen  

321
00:35:02,760 –> 00:35:10,440
with rights so with right the particular start 
the carbohydrates that the rice is comprised of

322
00:35:18,360 –> 00:35:27,660
in a grain like Rye or wheat or barley that’s 
feeding turns that into an available sugar  

323
00:35:27,660 –> 00:35:33,960
glucose kind of right yeah and it’s not 
quite useless it’s a longer chain sugar  

324
00:35:33,960 –> 00:35:43,020
that you find in different grains but in rice 
that doesn’t happen and so what Koji does is it  

325
00:35:44,100 –> 00:35:52,920
does that for us it’s essentially like the fourth 
stomach on a cow that allows for the sugars that  

326
00:35:52,920 –> 00:36:01,860
are otherwise undigestible or non-fermentable 
to be broken down into something that you can  

327
00:36:01,860 –> 00:36:10,980
then cement um and so it’s a pretty remarkable 
circumstances uh like nature finding its way  

328
00:36:10,980 –> 00:36:18,840
into a place in human civilization that’s been 
around since like been being careful like yeah  

329
00:36:18,840 –> 00:36:25,140
I think like 300 BC in China and like 450 BC in 
Japan or something like that and it’s not just  

330
00:36:25,140 –> 00:36:31,860
like sake it’s a cookie yeah it’s knowledge of 
this like they know that they need that specific  

331
00:36:31,860 –> 00:36:38,700
mold and they sprinkle the spores on it in order 
to be able to get this beverage yeah um and the  

332
00:36:38,700 –> 00:36:42,960
way it’s done is they actually they cook the rice 
a little took the right so it’s like just tender  

333
00:36:42,960 –> 00:36:49,320
inside but still part on the outside and then they 
sprinkle a bunch of the cookies kind of spread it  

334
00:36:49,320 –> 00:36:54,660
out all over it and they wrap it up in towels and 
they kind of believe it I think it’s probably in a  

335
00:36:54,660 –> 00:37:01,680
warmer environment and they leave it for a couple 
of days I think and let it kind of marry and meld  

336
00:37:01,680 –> 00:37:07,920
and do its thing and then when they unwrap it 
that’s when they put it into the fermenter and  

337
00:37:07,920 –> 00:37:13,740
they sprinkle more fresh Koji on that then along 
with the yeast along with the water and the water  

338
00:37:13,740 –> 00:37:20,220
is a very important point in sake as well you know 
they are very particular about the minerals and  

339
00:37:20,220 –> 00:37:24,240
where the water is coming from it and a lot of 
them are using these Mountain sources from Japan  

340
00:37:24,240 –> 00:37:30,300
these mountains springs for their water source 
as well um yeah and then they add more clothing  

341
00:37:30,300 –> 00:37:36,120
again and then the heat to the water and that 
will not hold long fermentations again yeah yeah  

342
00:37:36,120 –> 00:37:45,120
the water the water component is just as critical 
as it is with but with heat um you’ll uh you’ll  

343
00:37:45,120 –> 00:37:50,700
hear whiskey producers talk about the water 
sources that you find in places like Kentucky  

344
00:37:51,960 –> 00:37:58,740
um which are notable for the low concentration 
of things like magnesium iron and manganese  

345
00:37:59,700 –> 00:38:05,400
um the Limestone substrata that exists 
there that water has to filter through  

346
00:38:06,960 –> 00:38:12,900
pulls a lot of that stuff out of the water and 
so the you know aquifers that they are pulling  

347
00:38:12,900 –> 00:38:22,380
from to make bourbon whiskey are very low in these 
components and what that does to the texture and  

348
00:38:22,380 –> 00:38:28,800
the quality of the flavors that you find uh is 
admirable and sought after in the whiskey World  

349
00:38:28,800 –> 00:38:39,780
and places that are producing with the in a style 
that is meant to kind of represent or yeah if you  

350
00:38:39,780 –> 00:38:45,780
will sure um but it also you know some whiskey 
producers who particularly whiskey producers  

351
00:38:45,780 –> 00:38:51,480
who model at a higher fruit knowing that their 
consumers are going to proof it down at home  

352
00:38:51,480 –> 00:38:56,880
by themselves with water with ice things of that 
nature some I think McCallum is one of them right  

353
00:38:56,880 –> 00:39:03,420
um actually sells their Source Waters in bottles 
for people to buy a bottle of whiskey and buy a  

354
00:39:03,420 –> 00:39:07,440
bottle of the exact same water that was used to 
make that recipe so that when they’re proofing  

355
00:39:07,440 –> 00:39:12,240
it down they’re not painting it with water out 
of their cap where they may have hard water or  

356
00:39:12,240 –> 00:39:18,900
whatever the case they do and Japan is very much 
known for the quality of their water and the  

357
00:39:18,900 –> 00:39:26,700
regions in Japan that are notable for Stockade 
production uh as well as Wasabi Production

358
00:39:26,700 –> 00:39:36,180
high quality water that has a certain like kind 
of percentages of certain mineral components but  

359
00:39:36,180 –> 00:39:44,160
Fushimi um the area around Nagano uh the 
foothills of Mount Fuji all have natural  

360
00:39:44,160 –> 00:39:52,740
springs that lend themselves to Quality hockey 
production um the Foothills around Hiroshima um  

361
00:39:53,820 –> 00:40:03,180
and what Momokawa has done is just developed a 
sake brand that really kind of um is meant to be  

362
00:40:03,180 –> 00:40:09,780
reflective of the ideals behind sake production in 
Japan but right here in the United States and so  

363
00:40:09,780 –> 00:40:16,740
when will cause based in Oregon in the Willamette 
Valley which is very well known for wine maybe or  

364
00:40:16,740 –> 00:40:25,320
a wine fan um and they Source their rights both 
from California uh a specific varietal called  

365
00:40:25,320 –> 00:40:32,220
Cal Road as well as Arkansas yeah Arkansas and 
Arkansas is actually the only state in the United  

366
00:40:32,220 –> 00:40:41,160
States that is growing um a particular variety of 
rice that is specifically cultivated for stock Ace  

367
00:40:41,160 –> 00:40:48,720
production exclusively um super cool that they 
are doing that at all in the United States in  

368
00:40:48,720 –> 00:40:55,020
my opinion well and their story is there was 
a brand called Momokawa in Japan right still  

369
00:40:55,020 –> 00:41:06,060
is yep and the guy who started Momokawa here 
he was importing importing from Japan and then  

370
00:41:06,960 –> 00:41:11,820
yeah because they have if you look for Momokawa 
you’ll be directed to a website called stock A1  

371
00:41:12,660 –> 00:41:17,820
um and that is really an importer website and so 
there’s all different sockets on there from Japan  

372
00:41:17,820 –> 00:41:23,580
that you know but they’re which are imported and 
also some of which are made by stock K1 right and  

373
00:41:23,580 –> 00:41:30,300
this is their house brand if you will eventually 
so this is you know their effort that they started  

374
00:41:30,300 –> 00:41:36,540
to say you know rather than just importing sake
we know so much about sake our you know founder  

375
00:41:36,540 –> 00:41:41,340
came from over there they simply fell in love with 
the Momokawa in Japan he really wanted to bring  

376
00:41:41,340 –> 00:41:47,100
good sake here why don’t we try to start making 
our own and they’re allowed to use the momakawa  

377
00:41:47,100 –> 00:41:53,820
label here on their brand in the United States 
right the imported version of Momokawa goes by  

378
00:41:53,820 –> 00:42:01,500
a different name yeah in Japan it would be called 
momocola but here it’s called something else yeah

379
00:42:01,500 –> 00:42:06,960
um anyway they’ve been making it 
here uh for I think almost almost

380
00:42:06,960 –> 00:42:20,040
The Brew is built in 97 and their 
first bass was produced in 98. yeah  

381
00:42:20,820 –> 00:42:28,080
um so yeah 25 years is that right I’m outside yeah 
yeah um but pocket one’s a great site to go ahead  

382
00:42:28,080 –> 00:42:32,940
and do and and look at their sake Collections 
and get other sake delivered to you at home  

383
00:42:33,540 –> 00:42:38,400
um and if you like these of course these look we 
got distracted we did well this is the that’s that  

384
00:42:38,400 –> 00:42:45,840
one and I just tried them side by side did any of 
the rest of you try these side by side and then  

385
00:42:45,840 –> 00:42:52,560
because they do feel like there’s a if there’s 
a notable standout Aroma or flavor profile in  

386
00:42:52,560 –> 00:42:58,980
the first one being melon in my opinion I feel 
like there’s similarly one that is a notable  

387
00:42:58,980 –> 00:43:05,220
standout Aroma or flavor profile for the second 
one as well wait before you take this he’s alive  

388
00:43:06,360 –> 00:43:10,440
I said earlier what did I do this on 
earlier I said something earlier about  

389
00:43:10,440 –> 00:43:14,160
something like I haven’t tasted it yet 
you’re biasing me it’s like oh no sorry

390
00:43:19,320 –> 00:43:27,000
go ahead anyone in the audience have a feeling on  

391
00:43:28,560 –> 00:43:34,080
what makes this one particularly notably 
different in terms of the aroma of the flavor

392
00:43:37,920 –> 00:43:41,460
I have something on the flavor I 
don’t have as much on the aroma now  

393
00:43:41,460 –> 00:43:48,000
I mean this is just me go for it oh do you 
get banana on this one so much so much banana  

394
00:43:49,680 –> 00:43:55,500
fresh banana rice banana banana rotten banana 
banana bread this is what he does with me I’m  

395
00:43:55,500 –> 00:44:03,480
just getting him back hello this thank you 
very well yeah green bananas I would say it  

396
00:44:03,480 –> 00:44:11,760
is more of a green banana okay to me I felt 
like on the palette that one is much like  

397
00:44:11,760 –> 00:44:18,240
fresher and zippier to me it just has like a 
liveliness to it that this one doesn’t as much

398
00:44:19,500 –> 00:44:29,100
not no but at the same time um the 
freshness is I think in my for my  

399
00:44:29,100 –> 00:44:36,420
palette balanced by it’s incredibly right the 
fact that I smell unread banana compared to  

400
00:44:36,420 –> 00:44:42,240
everything else that’s going on there on 
the palette this is a lot more full-bodied  

401
00:44:43,560 –> 00:44:46,980
I feel like the acidity between 
the two is probably comparable  

402
00:44:48,660 –> 00:44:53,400
but I do feel like this is a lot rounder I 
do feel like this might be a little bit more  

403
00:44:53,400 –> 00:44:58,200
acidic it does have a little bit more of that 
like dancing in the back of my palette you know

404
00:45:01,680 –> 00:45:13,260
so the production of organic sake
as opposed to the other two here  

405
00:45:15,180 –> 00:45:23,280
is primarily based on the addition or 
non-edition of sulfur dioxide and oh sulfur  

406
00:45:23,280 –> 00:45:33,000
dioxide is something that is used to inhibit and 
minimize bacterial growth in a lot of things um  

407
00:45:34,200 –> 00:45:42,480
pick up a bag of dried fruit at the grocery store 
and it’s been treated with sulfur dioxide that  

408
00:45:42,480 –> 00:45:51,240
way it dries instead of raw um for Dark Side 
prevents the bacteria that causes it to rot  

409
00:45:52,260 –> 00:45:57,780
this is a little fun fact that Kevin likes to like 
poke people with because a lot of people with wine  

410
00:45:57,780 –> 00:46:03,120
will say I’m allergic to sulfides I’m allergic 
to sulfides they give me a headache I can’t eat  

411
00:46:03,120 –> 00:46:08,040
sulfide you know and he’ll kind of be like do 
you ever eat fried apricots or dried fruit in  

412
00:46:08,040 –> 00:46:12,120
general and I’m like oh yeah I love dried fruit 
I eat fried food all the time and he’s like then  

413
00:46:12,120 –> 00:46:18,060
you’re not allergic to sulfide because there’s 
like more Soul size in like three dried apricots  

414
00:46:18,060 –> 00:46:23,340
than in like a whole bottle of wine they get such 
a small amount so there’s a lot of misperceptions  

415
00:46:23,340 –> 00:46:27,420
out there about what’s happening with people 
when they feel like they’re allergic to Wine  

416
00:46:27,420 –> 00:46:30,300
a lot of times it just says there’s drinking 
too much wine without drinking enough water  

417
00:46:30,300 –> 00:46:38,580
and histamine yeah fortunately comparatively sake
doesn’t have nearly as much history histamines are  

418
00:46:38,580 –> 00:46:45,000
found in every plant but it’s primarily found 
in the leaves and in the fruit and while yeah

419
00:46:46,680 –> 00:46:56,760
and while yes if you want to be technical 
about it the grain the right the ground  

420
00:46:56,760 –> 00:47:03,060
is the fruit but when you’re Milling it you’re 
getting rid of the outside again and the fruit  

421
00:47:04,320 –> 00:47:10,560
um and so we’re great so that’s why red wine 
creates that perception of people more because  

422
00:47:10,560 –> 00:47:16,260
there’s more skin contact precisely in the 
wine and so it’s really more of an allergic  

423
00:47:16,260 –> 00:47:21,000
reaction just like you have allergies you know 
when there’s a lot of allergens in the air if  

424
00:47:21,000 –> 00:47:26,100
you happen to be really allergic to the types of 
allergens that were in the air in Napa during that  

425
00:47:26,100 –> 00:47:30,960
season and that’s in that wine then yeah that 
wine is going to bother you a little bit more  

426
00:47:31,860 –> 00:47:35,700
um but that made me think of something else 
those are always about oh the interesting thing  

427
00:47:35,700 –> 00:47:41,520
about sake is it’s open fermentation so it’s open 
fermentation So speaking of like three points and  

428
00:47:42,180 –> 00:47:47,820
um so beer does this wine does this in a lot 
you know what this does so when you do open  

429
00:47:47,820 –> 00:47:51,660
air fermentation what that essentially means is 
your fermentation tank does not have a lid on  

430
00:47:51,660 –> 00:47:57,120
it so it’s open to the air and there’s a lot of 
benefits to this and a lot of natural wine makers  

431
00:47:57,120 –> 00:48:02,640
certainly do this because there’s native yeasts 
that are available like just circulating in the  

432
00:48:02,640 –> 00:48:06,300
air there’s yeast all around us all the time 
right and so if you’re doing open fermentation  

433
00:48:06,300 –> 00:48:12,000
you’re basically allowing a little bit of a lack 
of control a little bit of like whatever these  

434
00:48:12,000 –> 00:48:17,220
yeasts are in this environment that’s what’s 
going to help ferment my my juice and turn it  

435
00:48:17,220 –> 00:48:24,840
into the alcohol and it’s interesting because 
with sake they have very tight controls on the  

436
00:48:24,840 –> 00:48:31,260
right the Milling the Koji the water it’s I mean 
if you know anything about Japanese culture it’s  

437
00:48:31,260 –> 00:48:35,460
a very perfectionist culture right and for 
good reason they make beautiful things they  

438
00:48:35,460 –> 00:48:43,440
have very high attention to detail so the idea of 
native yeast in your sake terrifying is just like  

439
00:48:43,440 –> 00:48:48,780
that doesn’t make sense for sake so when you first 
hear that you’re like wait they’re so like precise  

440
00:48:48,780 –> 00:48:52,560
and controlling about everything else but then 
they have open air fermentation and the reason  

441
00:48:52,560 –> 00:48:58,560
they do open air fermentation is because it is a 
colder fermentation and so that temperature is so  

442
00:48:58,560 –> 00:49:03,240
critical because since it’s colder if it drops too 
low it will completely kill these or like make it  

443
00:49:03,240 –> 00:49:07,860
go dormant eventually and stop the fermentation 
process and then that whole batch is different  

444
00:49:08,940 –> 00:49:16,740
um and at the same time since heat is an output 
and a byproduct of fermentation if it got out  

445
00:49:16,740 –> 00:49:24,480
contained yeah exactly and it not only is it 
a byproduct it’s also a catalyst right so if  

446
00:49:24,480 –> 00:49:29,700
you’re trapping it you’re going to increase 
the fermentation right and that’s exactly not  

447
00:49:29,700 –> 00:49:34,800
what you want so the way they they control this 
because they are controlling every level of the  

448
00:49:34,800 –> 00:49:40,800
processing system it’s a really fun art sake
making like very I mean all we feel like all  

449
00:49:40,800 –> 00:49:45,120
Brewing and Distilling when you’re doing it right 
is an art but and the science it’s the melding of  

450
00:49:45,120 –> 00:49:50,280
the two yeah but but the art form of this I feel 
like is to a different degree personally because  

451
00:49:50,280 –> 00:49:55,920
of the Japanese culture so the way they manage 
this like we need to have the pink open but we  

452
00:49:55,920 –> 00:50:00,360
don’t want native yeast like we don’t want to have 
like an uncontrollable yeast in there that we’re  

453
00:50:00,360 –> 00:50:05,580
not familiar with and what it is is they are 
just very very precise with their cleanliness  

454
00:50:05,580 –> 00:50:10,140
practices like you know like no one can go in 
the fermentation room without putting a hair  

455
00:50:10,140 –> 00:50:14,700
net on without taking their shoes off and putting 
different shoes on without wearing gloves without  

456
00:50:14,700 –> 00:50:19,560
doing all this to the point that even you know in 
Japanese culture fermented foods are very common  

457
00:50:19,560 –> 00:50:25,380
right fermented soybeans fermented you know things 
like this that they actually most sake breweries  

458
00:50:25,380 –> 00:50:32,700
ban like a very popular fermented soybean dish 
from like employees eating that in the block  

459
00:50:32,700 –> 00:50:37,140
right you can’t hear it while you’re at work 
it doesn’t matter where you are because they’re  

460
00:50:37,140 –> 00:50:42,060
so worried that the yeast that fermented that 
sit on your shoulder and it’s going to make it  

461
00:50:43,020 –> 00:50:48,720
so it’s fascinating it’s a real interesting 
nothing similar to the way breweries that  

462
00:50:48,720 –> 00:50:56,160
sour bears do uh yeah britannomyces yeah space 
on beers they will have two separate locations  

463
00:50:56,760 –> 00:51:01,200
which I mean is the best example of this because 
they don’t want cross-contamination of the yeast  

464
00:51:01,200 –> 00:51:06,420
yeah yeah is there anyone familiar with Wicked 
Weed down in North Carolina they were bought out  

465
00:51:06,420 –> 00:51:11,640
five years ago or so they’re no longer crossed 
unfortunately but Wicked Weed had two breweries  

466
00:51:12,300 –> 00:51:17,940
like three blocks away from each other and it 
was simply because Wicked Weed made a lot of sour  

467
00:51:17,940 –> 00:51:23,160
beers and for Canada Maya says that yeast that 
they use for sour beers just is rampant it’s kind  

468
00:51:23,160 –> 00:51:29,340
of like a weed like it’s in the air everything so 
it would make your ales and your loggers and your  

469
00:51:29,340 –> 00:51:34,140
Scouts and everything else power if you’re not 
careful yeah yeah that’s a good point that’s very  

470
00:51:34,140 –> 00:51:40,680
similar but yeah I mean you wash your hands at the 
brewery at the sake Brewery so you don’t just wash  

471
00:51:40,680 –> 00:51:46,560
your hands you then have them dunked in alcohol 
oh yeah they always make a second right and you  

472
00:51:46,560 –> 00:51:54,300
hold them up right the level it’s it’s almost like 
uh operating room yeah it sounds like an operating  

473
00:51:54,300 –> 00:52:00,720
room yeah for sure can we try the third one the 
third one’s a little different I I tend to be  

474
00:52:00,720 –> 00:52:08,220
a fan of um asparagle out there well before you 
open this I would say do this maybe do it again  

475
00:52:08,760 –> 00:52:17,880
maybe do the third time um so this is a nagori 
sake yeah negore uh still considered you my ginjo  

476
00:52:18,900 –> 00:52:24,360
um but nagori means essentially lightly silvered 
it often is talked about I did this earlier today  

477
00:52:24,360 –> 00:52:31,080
I said unfiltered and Evan 66 minutes no you 
reminded me you reminded me but it’s commonly  

478
00:52:31,080 –> 00:52:35,400
referred to in the states as unfiltered sake
um and that’s an easy way to think of it uh  

479
00:52:35,400 –> 00:52:38,520
do we have a think about wine glass so we can 
just pour a little bit of it in the wine glass  

480
00:52:39,540 –> 00:52:45,540
um because it is very lightly filtered so when 
when the sake is kind of getting close to ready  

481
00:52:45,540 –> 00:52:52,860
what they do is they put it in burlap bags 
essentially burlap bags and stack those bags  

482
00:52:52,860 –> 00:52:57,840
on top of each other and then put a press on top 
of it and they slowly press it through that burlap  

483
00:52:57,840 –> 00:53:06,120
in order to filter it essentially and so with 
these nagori sake so you can see how cloudy this  

484
00:53:06,120 –> 00:53:13,500
is with the nagori sake is it’s a much looser 
weave on that burlap bag so that a lot more of  

485
00:53:13,500 –> 00:53:19,140
the Esters and the oils are kind of getting into 
the final product it is pretty significant it’s  

486
00:53:19,140 –> 00:53:27,360
essentially cheesecloth or maybe even a tighter 
grain or coarser tighter weave and this is  

487
00:53:28,320 –> 00:53:34,740
very coarse because like yeah like a burlap set 
yeah so that’s a lot more through and this is  

488
00:53:34,740 –> 00:53:39,540
common you know wine there’s unfiltered or lightly 
filtered wines as well that look cloudier in the  

489
00:53:39,540 –> 00:53:44,700
glass um half of icing is a great example 
of a beer that kind of is a similar approach  

490
00:53:45,540 –> 00:53:50,220
um so yeah it’s common across alcohol 
categories but nagori is what numerous  

491
00:53:50,220 –> 00:53:54,960
species called notorious no I’m thinking 
of what’s the end I always confuse them  

492
00:53:56,580 –> 00:54:08,580
um so there’s Sashimi which is yeah just the 
fish and then there’s sushi which is on Rice  

493
00:54:08,580 –> 00:54:16,920
technically Sushi translates to on rice yeah um 
what do you think I feel like the roles are there  

494
00:54:16,920 –> 00:54:21,720
there’s something called like and I when I was 
refreshing my memory on some of this stuff earlier  

495
00:54:21,720 –> 00:54:27,780
I was like you know Corey I was like isn’t that 
also a sushi term like my just doing the grocery  

496
00:54:27,780 –> 00:54:34,200
look up in the glory sure doing it so I tend 
to really like unfiltered lightly filtered sake

497
00:54:35,400 –> 00:54:42,780
um I like the mouth feel I like the body 
that they have um and I like the flavor I  

498
00:54:42,780 –> 00:54:48,840
I also really tend to like funkier wines sour 
beers Spanish spiders right things that just  

499
00:54:48,840 –> 00:54:57,660
have a little bit more personality if you 
will um nope am I making stuff up is it uh

500
00:54:59,760 –> 00:55:06,780
perhaps nigiri nigiri that’s what it is I am 
mixing it up yes McGeary thank you thank you

501
00:55:09,000 –> 00:55:19,680
yeah that was a funny thing to uh to learn to have 
come to light is that the the term Sushi literally  

502
00:55:19,680 –> 00:55:25,860
just means on right it doesn’t imply fish at all 
right it can be anything on Earth that’s so good  

503
00:55:27,780 –> 00:55:30,780
I don’t love what it does the wine glass 
when you’re drinking it because it leaves  

504
00:55:30,780 –> 00:55:37,740
kind of like a Milky trail behind but makes 
your glass look kind of dirty and gross but  

505
00:55:37,740 –> 00:55:46,440
um but I do really but a valuable comparison for 
sure what that lack of fine filtration does yeah

506
00:55:54,180 –> 00:55:56,700
do we have any favorites from those of you who  

507
00:55:56,700 –> 00:56:02,340
are drinking through all three what 
do you think of the husband mcgorry

508
00:56:04,800 –> 00:56:10,560
um so this is stupid because I know why I’m 
saying it but I’m thinking I’m gonna say it anyhow  

509
00:56:11,280 –> 00:56:17,820
this reminds me of coconut you think it’s the 
visuals it’s a visual thing it’s a textural  

510
00:56:17,820 –> 00:56:25,680
thing like this is coconut water that is but 
it’s not no there’s some of that kind of nutty  

511
00:56:25,680 –> 00:56:30,360
characteristic which makes sense because more 
the more of the right character that is there  

512
00:56:31,080 –> 00:56:37,140
that is passed through the coarse filtration 
the more similar that grain characteristic  

513
00:56:37,140 –> 00:56:45,960
shows up which is not dissimilar to nuttiness 
in any grain like wheat barley it does have  

514
00:56:45,960 –> 00:56:50,940
a nuttiness and I like that nuttiness and 
that’s also yeah I mean that’s also coconut  

515
00:56:50,940 –> 00:56:55,740
but I do feel like and that’s why I said that’s 
why I prefaced it by saying like this is stupid  

516
00:56:56,760 –> 00:57:00,180
because it tastes like what it looks 
like it looks like coconut water and  

517
00:57:00,180 –> 00:57:04,320
it kind of tastes like coconut water is 
coconut one of the uh descriptors on there

518
00:57:06,720 –> 00:57:14,580
yeah tropical fresh sweet corn mmm I’m just 
noticing other things some Hauser Farms  

519
00:57:15,780 –> 00:57:23,520
um now that you say that I kind of smell 
fresh sweet corn uncooked right off the cob

520
00:57:26,160 –> 00:57:29,160
actually while you’re shucking 
it like it smells almost like  

521
00:57:31,080 –> 00:57:37,380
yeah I’m gonna give it a little piece of dark 
chocolate because I noticed in there the Sakeoné  

522
00:57:38,100 –> 00:57:43,020
um guide it suggested this with dark 
chocolate it’s a food pairing well  

523
00:57:43,020 –> 00:57:47,280
hot diggity what other food pairings 
do you think with sake and general  

524
00:57:48,540 –> 00:57:55,500
um I feel like there’s the dummy answers 
which are any kind of raw fish yeah

525
00:57:57,600 –> 00:58:07,620
um but I do feel like there are some elements 
of sake with the fresh kind of bright floral  

526
00:58:07,620 –> 00:58:14,220
components that’s got melon and that pear the 
tropical elements that you find in banana that  

527
00:58:14,220 –> 00:58:20,940
could lend itself to a lot of dishes that 
would be on the spicier side in my opinion  

528
00:58:20,940 –> 00:58:26,400
uh and kind of quelling the stripes that you 
would you would find in just in those dishes  

529
00:58:26,400 –> 00:58:32,220
because a lot of times that uh well the weight 
and the texture as well as that fruitiness  

530
00:58:33,300 –> 00:58:37,440
um would lend itself very well thank you

531
00:58:39,960 –> 00:58:44,400
yeah I thought when I was looking at their 
parents there I think I was like chocolate or sake

532
00:58:47,520 –> 00:58:50,880
and so we’ve talked about this 
before if you’ve been with us  

533
00:58:50,880 –> 00:58:56,640
before when you’re pairing food wine 
or any beverage fry those drinks first

534
00:58:58,680 –> 00:59:01,260
then try the food by itself

535
00:59:03,360 –> 00:59:11,220
then take a bite of food partially to it get it 
started in your mouth then take a sip while the  

536
00:59:11,220 –> 00:59:15,480
food’s still in your mouth and finish chewing the 
food with a little bit of the liquid in there with  

537
00:59:15,480 –> 00:59:20,040
it and that’s really how you pair food and you 
assessor that’s a good parent and what you’re  

538
00:59:20,040 –> 00:59:25,260
looking for is a great pairing is when you take 
a bite and you have the fish and they’re both in  

539
00:59:25,260 –> 00:59:31,200
your mouth at the same time it’s like just like 
you know the skies are opening and the golden  

540
00:59:32,100 –> 00:59:37,320
rays are coming down that’s a great pairing 
and it happens it happens honestly like if  

541
00:59:37,320 –> 00:59:41,040
you start to pair this way you will find these 
things where you’re like oh man I don’t want  

542
00:59:41,040 –> 00:59:45,180
to eat this alone and I don’t want to drink 
this alone anymore that’s a great pairing a  

543
00:59:45,180 –> 00:59:51,480
good pairing is when one of them is better um 
or they’re both good you know and then a bad  

544
00:59:51,480 –> 00:59:55,740
pairing is when it makes one or both of them 
worse where you’re just kind of like I don’t  

545
00:59:55,740 –> 00:59:59,880
want to have those together and that’s fine when 
that happens then you just go back to taking a  

546
00:59:59,880 –> 01:00:05,340
bite eating it and swallowing it and drinking 
the thing afterwards so in your system report

547
01:00:07,500 –> 01:00:13,440
there are some caring suggestions and okay as soon 
as you mentioned I was like wait a minute I’ve  

548
01:00:13,440 –> 01:00:22,380
already done this exercise and the suggestion 
was this is a nice moist bungee angel food  

549
01:00:23,820 –> 01:00:31,560
where pineapple gas trees oh and olive oil fancy 
thank you just in case you have a little angel  

550
01:00:31,560 –> 01:00:35,220
food cake with some pineapple I got freaking 
olive oil laying around but and thinking about  

551
01:00:35,220 –> 01:00:40,620
that like the compliment the miracle of the of 
the tropical characteristic of the pineapples  

552
01:00:40,620 –> 01:00:47,760
the gastric and the vinegar as something kind 
of like eat the dessert from being sweeter  

553
01:00:47,760 –> 01:00:52,920
than what your pairing it with that’s the tip 
with desserts in pairing you always want the  

554
01:00:52,920 –> 01:00:59,640
ingredients if you’re eating anything sweet you 
want whatever you’re drinking that you’re pairing  

555
01:00:59,640 –> 01:01:04,440
with it could be sweeter and while this isn’t 
overtly sweet there is some sweetness to it and  

556
01:01:04,440 –> 01:01:13,560
this chocolate is 70 cacao so it’s pretty bitter 
olive oil component with the gas tree again kind  

557
01:01:13,560 –> 01:01:22,680
of mellowing that but also giving it a little bit 
of uh like an herbaceousness and grassy earthine  

558
01:01:24,180 –> 01:01:34,800
um yeah I like that idea all right there we go I 
also suggested grilled meats and spicy marinade  

559
01:01:34,800 –> 01:01:42,900
uh yeah that kind of follows through with the idea 
of like like your suggestions that’s great you’re  

560
01:01:42,900 –> 01:01:49,380
a smart guy you’re a smart guy no my work here 
is in all right I feel like we’ve rambled on long  

561
01:01:49,380 –> 01:01:54,360
enough and has hopefully educated and entertained 
you guys for a little while here about sake

562
01:01:55,440 –> 01:02:01,560
um so we are going to promote people to panelists 
if you’d like to turn your camera on tell us what  

563
01:02:01,560 –> 01:02:06,660
you’re thinking on on mute yourself how to hang 
out with us if you don’t want to that’s okay um  

564
01:02:06,660 –> 01:02:12,660
you’re allowed to still hang out and listen in on 
the on the party um I’m gonna keep reading through  

565
01:02:12,660 –> 01:02:17,280
my pairing and serving figure not yourself of 
what you wrote a month ago um and if no one wants  

566
01:02:17,280 –> 01:02:25,740
to wants to promote the panelists then we can just 
let everyone enjoy getting things how do I do this

567
01:02:29,040 –> 01:02:33,900
oh yeah a clumsy of a dead fish like Walking Dead

568
01:02:36,420 –> 01:02:42,360
all right so you’ll get a little pop-up on 
your screen that says promote channels and  

569
01:02:42,360 –> 01:02:48,480
you can just accept it if you want to and 
you can decline it if you don’t yeah um

570
01:02:54,780 –> 01:02:59,100
hi there

571
01:03:00,120 –> 01:03:00,840
how you doing

572
01:03:03,480 –> 01:03:10,020
missing my better half this 
month so now for just tonight  

573
01:03:10,860 –> 01:03:20,220
um this month’s yeah yeah yeah so I’m not 
partaking I’m saving it especially since  

574
01:03:20,220 –> 01:03:24,540
you mentioned at the top like oh this isn’t 
going to keep and I was like yeah I got I got  

575
01:03:24,540 –> 01:03:29,520
to work tomorrow I can’t drink three bottles 
of sake by myself that’s bad and that’s very  

576
01:03:29,520 –> 01:03:34,800
thoughtful for you to hold on to that and you 
can sit down and watch through this with her  

577
01:03:34,800 –> 01:03:41,820
whenever or you can just tell her everything 
you learned and be the smart guy there you go

578
01:03:44,460 –> 01:03:51,240
Zach we have a we have a glue but we can’t 
tell you until next week or next month all  

579
01:03:51,240 –> 01:03:56,760
right well that just means I have to be there 
because it’s a rum related joke and I think  

580
01:03:56,760 –> 01:04:00,660
I think I think they’re gonna appreciate 
particularly yes so I’m just gonna leave  

581
01:04:00,660 –> 01:04:05,700
it at that participation we’re building it 
yeah I was like oh back there this month we  

582
01:04:05,700 –> 01:04:08,700
have to tell them the joke wait no 
next month it will be even funnier

583
01:04:09,720 –> 01:04:13,740
all right well now I have a month to think about  

584
01:04:13,740 –> 01:04:15,780
that that’s right that’s right 
yeah I think you can figure  

585
01:04:17,160 –> 01:04:24,420
that’d be hilarious figure out the joke before 
we ask you or tell you that would definitely  

586
01:04:26,340 –> 01:04:34,620
hi Bob hi Kristin hi hello everyone this is 
do you want to see what we found some sake

587
01:04:34,620 –> 01:04:40,380
yes Arizona sake great we’ve done that before 
remember we had that at a restaurant down in  

588
01:04:40,380 –> 01:04:46,680
Phoenix so this is made in Holbrook what kind of 
water do you think they have in Holbrook Arizona  

589
01:04:48,000 –> 01:04:54,060
that’s a great question but if they have 
water in Holbrook it’s probably from a  

590
01:04:54,060 –> 01:05:04,560
local Spring right I don’t know or a deep well 
yeah with arsenic in it well that’s encouraging

591
01:05:06,780 –> 01:05:13,200
no I’m sorry it was quite good and we we still are 
kind of losing we taste the melon and the bread  

592
01:05:13,200 –> 01:05:21,240
and uh I did taste that no it’s not on the coconut 
yeah no but that visual is fabulous the coconut is  

593
01:05:21,240 –> 01:05:29,160
definitely a lot more prevalent I feel like on 
the nigori sure yeah um we have another one but  

594
01:05:29,160 –> 01:05:35,940
we we figure we’re gonna save it for you with 
you what’s the other one and yeah they um yeah  

595
01:05:35,940 –> 01:05:39,720
it’s interesting he was saying you were joking 
we’re still kind of we said coffee is a funny  

596
01:05:39,720 –> 01:05:44,580
kind of little drunk you always you have a funny 
little clip about like it’s a it’s like I could  

597
01:05:44,580 –> 01:05:49,920
feel that happy drunk but uh no it’s a big deal in 
the house what is it what do you want to say it is  

598
01:05:51,000 –> 01:06:00,540
uh so I’ve equated um the buzz that you get from 
consuming sake to somewhere that is the mid ground  

599
01:06:00,540 –> 01:06:13,440
between wine and wine and the wine portion of it 
for me is a very like convivial conversational  

600
01:06:13,440 –> 01:06:25,000
friendly lovey embracing type of fine okay tequila 
is maybe let’s go flip over a car [Laughter]  

601
01:06:28,680 –> 01:06:34,920
of like two I feel like is where 
sake is kind of looks good for me

602
01:06:38,160 –> 01:06:41,880
turn it over but gently and then like take 
a picture of it and put it on Instagram  

603
01:06:42,540 –> 01:06:52,080
oh my goodness yeah yeah that’s wonderful that’s 
a really great all right get a little bit of like  

604
01:06:52,080 –> 01:07:05,520
crunchy like overly fun aggressiveness of tequila 
uh with that like exploratory convivialness of of  

605
01:07:05,520 –> 01:07:13,260
wine I don’t know it’s weird to think that 
the same you know chemical compounds ethanol

606
01:07:15,360 –> 01:07:19,740
through its various delivery 
mechanisms might cause people  

607
01:07:19,740 –> 01:07:23,280
to respond and drastically different ways yeah

608
01:07:23,280 –> 01:07:29,520
you know some people like oh I can’t drink your 
tea while the way I get drunk on that or I can’t  

609
01:07:29,520 –> 01:07:35,460
drink red wine or you know yeah Jagermeister 
wait I don’t know if there’s another one yeah  

610
01:07:37,440 –> 01:07:41,220
so this is a picture of Evan and Japan

611
01:07:46,560 –> 01:07:52,920
the stock age this is kind of a funny story 
so he went to Japan when was that 2018

612
01:07:56,940 –> 01:08:02,100
yeah we have it right here is Evan on 
the left hand I don’t have gray hair  

613
01:08:02,760 –> 01:08:09,780
oh okay you’re you’re across from him 
yeah yeah I thought he was passed out

614
01:08:12,300 –> 01:08:25,560
so yeah we went to this you know Stockade 
bar chasing space um the south of Kyoto  

615
01:08:26,520 –> 01:08:31,500
um which is I would say one of the top 
three places uh for sake production with  

616
01:08:31,500 –> 01:08:42,120
regards to uh the desirability of the 
water quality making fun of there uh and

617
01:08:43,020 –> 01:08:53,820
the tasting experience was absurd not mildly 
absurd it was absurd it was 40 40 like it was  

618
01:08:53,820 –> 01:09:00,120
literally like four by ten giant thing that they 
brought out all at once in front of all four  

619
01:09:00,120 –> 01:09:07,080
of us okay the 40 to care between four people 
you know oh we each had our own we had no idea

620
01:09:08,640 –> 01:09:21,120
yeah that’s how much it was presented to us and we 
went through and we did like text plus text minus  

621
01:09:21,120 –> 01:09:28,080
check kind of like gauging how much of each one of 
them we liked there was a few that ended up being  

622
01:09:28,080 –> 01:09:37,920
checked minus minus check plus plus um and then 
stupidly we wrote down the phonetic pronunciation  

623
01:09:38,700 –> 01:09:46,560
of each one of the ones that we liked instead of 
the Japanese kanji and then we went to the nearby  

624
01:09:46,560 –> 01:09:55,920
sake store to go to to buy the things that we like 
because they didn’t have a package license there  

625
01:09:55,920 –> 01:10:01,200
and instead of being able to just simply show 
them the kanji that says like I want this one  

626
01:10:01,860 –> 01:10:08,760
we had to say dimbaikudo no and they were like we 
don’t know what the hell you’re talking about yeah

627
01:10:11,220 –> 01:10:18,060
and like try to convey aesthetic translation 
of the copy that we just stupidly didn’t write  

628
01:10:18,060 –> 01:10:25,740
down we took a picture of the English phonetic 
translation but the big they couldn’t read it  

629
01:10:25,740 –> 01:10:34,560
of course and so that picture is me using Google 
Translate to try to say it in Japanese so that  

630
01:10:34,560 –> 01:10:40,080
it will show up at the kanji so that he can 
look at it and then go into the store and find  

631
01:10:40,080 –> 01:10:46,620
the bottle again if you actually got any bottles 
yeah oh you did I got like six it took two hours  

632
01:10:47,400 –> 01:10:55,440
they were so mad oh were they they were so mad 
he was laughing his ass off and taking pictures  

633
01:10:55,440 –> 01:11:03,000
of me and I was like you guys are gonna regret not 
getting bottles yourself they didn’t because that  

634
01:11:03,000 –> 01:11:10,500
is really that’s quite a that is quite a story 
that was a gift to Evan from Steve he framed  

635
01:11:10,500 –> 01:11:15,000
it and like got it because he’s like you’re a 
ridiculous human being you need to have the photo

636
01:11:16,080 –> 01:11:24,360
well then on the opposite end of the spectrum 
is the thing that’s behind me here this guy  

637
01:11:25,080 –> 01:11:31,740
beautiful you came home with you from Japan too 
sorry and that’s beautiful completely filled  

638
01:11:31,740 –> 01:11:37,200
with sake and came with a little spigot that 
you kind of put on there yep and it was the  

639
01:11:37,200 –> 01:11:44,160
word sake I’ve ever had well to be fair so he 
brought it home yeah it was like seven dollars  

640
01:11:44,160 –> 01:11:48,600
he brought it home and worth it and one of the 
reasons he bought it is because he went there  

641
01:11:48,600 –> 01:11:55,020
on a tea trip and it fit perfectly in his helmet 
so he was like great empty space of the helmet  

642
01:11:55,020 –> 01:12:01,080
this sits right in it I can bring it home done 
you know and so he brings this home and then  

643
01:12:01,080 –> 01:12:06,000
I think it’s that on our Lions Bridge as like 
this is a slate piece for like two years three  

644
01:12:06,000 –> 01:12:11,040
years yeah and we just kind of forgot that there 
was actually sake inside of it and so one night  

645
01:12:11,040 –> 01:12:16,440
Steve and his girlfriend came over and we were 
like you know what probably open this you were  

646
01:12:16,440 –> 01:12:22,140
there with him this has been here forever let’s 
open it because all this low quality socket to  

647
01:12:22,140 –> 01:12:26,400
begin with it’s been sitting on the top of a hot 
wine fridge and it was one of those things that  

648
01:12:26,400 –> 01:12:32,700
were like pouring it and drinking it and all 
kinds of like he makes each other like good I  

649
01:12:32,700 –> 01:12:37,560
think that’s interesting like you know we’re all 
kind of like a business and finally we’re like

650
01:12:37,560 –> 01:12:45,480
there’s a lot of ground when you say 
interesting yeah yeah that covers a  

651
01:12:45,480 –> 01:12:49,440
lot of ground yeah your girlfriend 
is like oh that’s an interesting

652
01:12:52,740 –> 01:12:58,320
um all right maybe 40 was an exaggeration but 
oh it does look like a lot there’s a picture  

653
01:12:58,320 –> 01:13:02,880
of you so that you can yeah can you remember you 
guys are responsible so like you’re not going to  

654
01:13:02,880 –> 01:13:06,300
finish all of them but can you imagine how many 
Americans go in there and are just like stop  

655
01:13:07,260 –> 01:13:12,540
Scott and drink all of them and walk out of 
there wasted 100. it’s still irresponsible  

656
01:13:14,280 –> 01:13:17,580
all right what do they do with 
the ones that aren’t finished  

657
01:13:18,840 –> 01:13:22,980
this is Staff drink them do they 
pour them in tomorrow’s uh collection

658
01:13:26,940 –> 01:13:30,360
you know I can’t imagine that 
they don’t do a sport out  

659
01:13:30,360 –> 01:13:38,340
yeah I don’t know what any kind of responsible 
like right right but what a waste yeah not no

660
01:13:42,180 –> 01:13:48,420
um so Suzanne is kind of finding the picture of uh

661
01:13:54,600 –> 01:13:59,220
yeah sidebar if y’all haven’t been to Japan

662
01:14:04,200 –> 01:14:11,520
like it’s the first time I’ve ever 
traveled someplace that Upon returning um

663
01:14:14,160 –> 01:14:15,120
I’m gonna back that up  

664
01:14:15,840 –> 01:14:22,440
the first time I traveled somewhere today 
I knew I would return after going there

665
01:14:25,380 –> 01:14:31,980
it only Italy thank you and you know I I 
feel like that was kind of a novel thing  

666
01:14:31,980 –> 01:14:39,000
for me to experience in traveling I had just 
kind of project mindset and a checklist it’s  

667
01:14:39,000 –> 01:14:46,500
like okay done get it get it and then 
Italy was like no I’m I’m going back

668
01:14:49,020 –> 01:14:56,160
and then when I came home from Japan I 
was like I would go back I would go back  

669
01:14:56,160 –> 01:15:01,440
tomorrow if I would get off the plane 
and then get on a plane and go back wow  

670
01:15:02,580 –> 01:15:10,500
and that was similarly revelatory 
but it’s like Bob um yeah

671
01:15:10,500 –> 01:15:21,420
I mean haven’t gotten the chance to go 
there it sounds amazing everyone keeps  

672
01:15:21,420 –> 01:15:23,880
talking about it and I think 
one of the biggest sells was  

673
01:15:24,720 –> 01:15:31,500
uh Anthony Bourdain’s Parts Unknown now 
mostly just based around Tokyo but that is  

674
01:15:32,100 –> 01:15:42,480
an excellent episode of Television oh yeah oh 
yeah we made a lot of experts yeah yeah the fair  

675
01:15:42,480 –> 01:15:47,640
fair point I think that was the only time that a 
celebrity death has actually positive with that  

676
01:15:48,300 –> 01:15:52,560
when the day that we found out we died we 
actually went and got running because we  

677
01:15:52,560 –> 01:16:01,980
were like yeah Ramen and move on we did a thing 
because we died you guys which is rare yeah I was  

678
01:16:01,980 –> 01:16:07,560
a little bit I cried so what you did something 
that’s right yeah I was I was a little bit like  

679
01:16:09,480 –> 01:16:20,340
are founded with David Bowie but I just love his 
music to like a crazy degree but the way that  

680
01:16:20,340 –> 01:16:29,460
Anthony Bourdain talked about food and drink 
yeah uh made me feel like we were experience

681
01:16:30,780 –> 01:16:35,640
it may be we saw the one in Columbia 
where he fell off of his quad  

682
01:16:36,600 –> 01:16:41,280
but I remember that one oh my God what a harsh

683
01:16:44,640 –> 01:16:51,660
and the fact that he tried to make Colombian 
Foods sound like it was tasty was really  

684
01:16:52,500 –> 01:17:01,920
completely shocking that he he could imagine 
not new 80 180 degrees from our experience  

685
01:17:01,920 –> 01:17:10,500
well you needed to follow his recommendations 
apparently yeah he didn’t fall off the quad no  

686
01:17:10,500 –> 01:17:17,580
he but the food looked exactly the same 
I have to tell you what do we call it D  

687
01:17:18,420 –> 01:17:26,760
um it was all decompressed what’s it called 
deconstructed yeah all all the food was what  

688
01:17:26,760 –> 01:17:34,680
we call deconstructed like the soup well it 
was all big chunks of things and you had to  

689
01:17:34,680 –> 01:17:41,760
wait yeah you had to take care of everything 
yourself you need a paring knife a sword

690
01:17:46,860 –> 01:17:50,400
so we went to Italian 
restaurants whenever we could

691
01:17:52,500 –> 01:17:55,020
oh yeah that’s a great idea yeah yeah  

692
01:17:56,280 –> 01:18:02,340
some of these countries I feel like Central 
America and South America and general are a  

693
01:18:02,340 –> 01:18:08,160
little like garbage lots of potatoes and beans 
and like you know it’s fine but there’s not a  

694
01:18:08,160 –> 01:18:18,120
lot of like interesting unique cultural kind of 
stages only Mexico yeah yeah Argentina Argentina  

695
01:18:18,120 –> 01:18:24,480
is pretty phenomenal but again it’s like steak and 
like potatoes and nothing all that cheesecake and  

696
01:18:24,480 –> 01:18:30,600
potatoes yeah it’s not very good every day it’s 
not original right and it’s delicious steak and  

697
01:18:30,600 –> 01:18:35,340
they’re mild I’m convinced that they keep all 
their good and all that for themselves and like  

698
01:18:35,340 –> 01:18:43,140
oh interesting yeah and it’s like ten dollars 
a bottle for like amazing now that’s fair and  

699
01:18:43,140 –> 01:18:47,040
like you know there’s good mail back here but 
there is like like anything that’s so good  

700
01:18:48,000 –> 01:18:54,120
yeah I want to go back that sounds like 
some of the wines in Italy then yeah

701
01:18:55,020 –> 01:19:03,000
that was pretty neat to hear that that you could 
get right back on the plane to go to Japan wow  

702
01:19:03,840 –> 01:19:08,700
yeah it was that’s neat because it was 
a really amazing like we landed in the  

703
01:19:08,700 –> 01:19:17,700
international terminal at SFO and I was like 
is there a flight departing for Japan but he  

704
01:19:17,700 –> 01:19:25,080
still hasn’t brought me there so oh yeah 
you have to earn a living snowboarding I  

705
01:19:25,080 –> 01:19:29,400
don’t want to go with snowboarding I want to 
go eating eating and drinking and exploring

706
01:19:31,980 –> 01:19:38,340
but I also haven’t taken the same yet so I think 
that has to be first if you’ve talked about it yes

707
01:19:47,640 –> 01:19:58,440
snowboard over there that’s why we went oh my 
gosh here snowboard ski I’m originally Southern  

708
01:19:58,440 –> 01:20:06,720
so like I’ve only recently discovered this and 
so um sidebar my first time like getting back  

709
01:20:06,720 –> 01:20:11,460
into skiing uh because I did it when I was a 
boy scout and then never did it again because  

710
01:20:11,460 –> 01:20:18,840
my family my dad didn’t like it and then tried it 
again like 2 000 no the next time I went skiing  

711
01:20:18,840 –> 01:20:24,600
was 2020 February I was like I’m gonna do this I’m 
gonna get an end of year pass on my local mountain

712
01:20:25,920 –> 01:20:34,140
uh and then I did it again this past 
winter in uh 2022 and found out I had  

713
01:20:34,140 –> 01:20:38,280
to have knee surgery for something 
completely unrelated so I’ve not had  

714
01:20:38,280 –> 01:20:47,280
the best of luck but I am trying so hard 
to get out on mountains more what um yeah

715
01:20:48,120 –> 01:20:51,300
um loon in Wachusett mostly would choose it yeah

716
01:20:54,480 –> 01:21:02,760
easy to get to not crazy hard yeah yeah the weird 
thing when I was younger like I went skiing a few  

717
01:21:02,760 –> 01:21:07,380
times when I was kind of young but then like I 
don’t know it’s an expensive Sport and my parents  

718
01:21:07,380 –> 01:21:11,640
didn’t see me and so they weren’t really and so 
they were just like you know so I never really  

719
01:21:11,640 –> 01:21:17,220
got into it and then I did the same thing like in 
my like early 30s I went a couple of times they’ve  

720
01:21:17,220 –> 01:21:23,940
been there out there in California but then at 
that point I was like bald and like didn’t want to  

721
01:21:23,940 –> 01:21:30,540
get hurt it hurts and I was like I feel like this 
is a sport you need to learn when you’re younger  

722
01:21:30,540 –> 01:21:35,820
and fearless and then you can really enjoy it but 
it’s harder to like get into when you’re older

723
01:21:35,820 –> 01:21:45,960
but I do enjoy it we go cross-country skiing 
here in Arizona actually they think it’s up  

724
01:21:45,960 –> 01:21:51,060
to there’s a mountain and it’s so weird 
because it’ll be like you know 65 down  

725
01:21:51,060 –> 01:21:56,100
here and we’ll go to the top of mountain and 
go cross country skiing and this is fun all  

726
01:21:56,100 –> 01:22:00,900
right I have the ability to care now all right 
so there’s some talk so listen to Fan pictures  

727
01:22:02,520 –> 01:22:10,260
you have to learn to ski when you can still 
bounce yeah yeah and when you’re going around  

728
01:22:10,260 –> 01:22:15,480
yeah right when you’ve Fallen you’re only a foot 
and a half off the ground yeah if you click your  

729
01:22:15,480 –> 01:22:19,440
knee it’s not gonna like paralygament it’s 
kind of like bring back no big deal yeah

730
01:22:22,260 –> 01:22:29,100
um all right yeah

731
01:22:32,220 –> 01:22:35,280
that one

732
01:22:39,600 –> 01:22:48,960
I wanted to paint that yeah so that’s kind of 
like sake each one of us it’s not 40 but a lot  

733
01:22:48,960 –> 01:22:53,160
yeah what is that three by 
eight so eighteen that’s crazy

734
01:22:53,760 –> 01:23:02,040
4018 what the hell yeah same thing I 
mean magnitude of order right it feels  

735
01:23:02,040 –> 01:23:05,940
like 40 minutes yeah it looks 
like it that’s my recognition

736
01:23:05,940 –> 01:23:17,460
and that’s actually a fun science of this well 
with that picture I love yeah I’ll talk about  

737
01:23:17,460 –> 01:23:22,020
that in a second these are the mokotti 
where they were talking about earlier  

738
01:23:22,020 –> 01:23:29,520
you know abundance overflowing and you 
can just drink right out of the served in  

739
01:23:30,960 –> 01:23:37,680
um so he did he did yeah this is quite fun  

740
01:23:39,480 –> 01:23:46,680
um what this is is so where we went skiing 
were in the mountains around Nagano uh where  

741
01:23:46,680 –> 01:23:52,440
the Olympics were in 1998 and there’s a lot 
of natural Hot Springs there which is really  

742
01:23:52,440 –> 01:23:59,400
nice after a long day of seeing to go and sit 
in the Japanese Clemson or republican like uh

743
01:23:59,400 –> 01:24:09,600
yeah but um and this is essentially right 
outside kind of like a 7-Eleven right like  

744
01:24:09,600 –> 01:24:14,520
it’s a little like precisely a little 
convenience store and out in front of it  

745
01:24:15,060 –> 01:24:20,940
there’s this hot water bath 
and these are all things

746
01:24:21,660 –> 01:24:35,040
and then there’s some salt and vinegar chili oil 
above it 50 yen into the little things up here  

747
01:24:35,040 –> 01:24:43,080
on the top uh and that’s a canister and you can 
see the shelves there and you just uh and then  

748
01:24:43,080 –> 01:24:47,460
you just dark that down and you’re as you’re 
walking down the street it’s like measuring  

749
01:24:47,460 –> 01:24:52,560
I like like eggs are one of my favorite foods and 
like I would say if I was branded on the deserted  

750
01:24:52,560 –> 01:24:55,860
island and I could only Jordan once doing it 
would be an egg because like I can like make  

751
01:24:55,860 –> 01:25:00,720
eggs with a million things I’m like oh my God 
there’s a hot spring soft-boiled egg like that  

752
01:25:00,720 –> 01:25:04,620
I can just walk by and not even interact with 
anyone and just like grab it eat it something

753
01:25:05,640 –> 01:25:14,520
this is just a small collection of thousands and  

754
01:25:14,520 –> 01:25:23,880
thousands of gallons of sake that were 
concentrated after ever maybe dead um

755
01:25:23,880 –> 01:25:38,880
funeral fire if you will um 
similar uh no no I didn’t know

756
01:25:41,400 –> 01:25:50,160
um similarly you did this with a lot 
of so Emperor maybe was one of the  

757
01:25:50,160 –> 01:25:57,180
um Emperors that had a really uh strong 
connection to the Western World and  

758
01:25:58,500 –> 01:26:12,540
um these are all barrels of wine exceedingly crazy 
expenses barrels of Monterey and uh both romanine  

759
01:26:13,380 –> 01:26:22,800
um individual bottles from this Barrel 
that contains roughly uh 600 applications  

760
01:26:22,800 –> 01:26:31,440
no pastry indications 12 volts per case um five 
thousand dollars a bottle four thousand dollars

761
01:26:31,440 –> 01:26:45,780
and he was instrumental in connecting to 
instrumental in connecting Japan to the  

762
01:26:45,780 –> 01:26:55,500
Western World specifically during his time and uh 
bringing the best uh those worlds that Japan had  

763
01:26:55,500 –> 01:27:03,240
really not been connected to uh into their Soldier 
there and then Japan did what Japan does which  

764
01:27:03,240 –> 01:27:17,760
would take everything that they come in contact 
with and make it fast make it better yeah is

765
01:27:18,600 –> 01:27:26,700
yeah like this one right here photo lambre 
crew Maury found Denis an individual quality  

766
01:27:26,700 –> 01:27:38,160
of that at release probably only eight 
hundred dollars um and in 10 years 4 000.

767
01:27:40,560 –> 01:27:45,120
and at what point is it not drinkable 
I mean these are all not drinkable now

768
01:27:46,560 –> 01:27:56,100
uh Edward maybe was like I think we 
passed away in the United States okay

769
01:27:56,100 –> 01:28:12,300
uh what else is really fun there oh the 
snow monkeys oh yes I remember this yeah  

770
01:28:13,920 –> 01:28:22,020
these guys were that was amazing is this 
on Hokkaido yeah outside of Hokkaido yeah  

771
01:28:22,740 –> 01:28:30,540
we were like in the hot springs right oh yeah 
yeah they are stupid but are they in the same  

772
01:28:30,540 –> 01:28:37,380
hot spring that you’re going into oh God no 
okay oh God no why like I wish that would be  

773
01:28:37,380 –> 01:28:43,560
awesome but also seem kind of terrifying yeah I 
pray I run your ass right out of there oh yeah

774
01:28:51,420 –> 01:28:54,900
no they’re not indoors but they’re also not

775
01:28:57,780 –> 01:29:00,120
they’re in a town  

776
01:29:00,960 –> 01:29:06,540
and so like the hot spring is bubbling up and 
then they just like capture it continues that  

777
01:29:06,540 –> 01:29:11,460
are like they’re not right I wasn’t allowed to 
take pictures there because you’re all naked

778
01:29:14,100 –> 01:29:15,180
bear bear

779
01:29:17,820 –> 01:29:23,640
um okay so if you want to go this 
game look at this expansiveness wow

780
01:29:25,620 –> 01:29:33,480
so the heat conditions there were as follows we 
would wake up every morning and there would have  

781
01:29:33,480 –> 01:29:41,040
been somewhere in the neighborhood of beautiful 
three in business of espresso babies lose guys  

782
01:29:42,240 –> 01:29:50,760
um no wind and you just go out there and stomp and 
rocks through champagne powder and then around 2  

783
01:29:50,760 –> 01:29:58,800
to 3 P.M right around the time you’re getting 
fired um they would uh you would see the crowd  

784
01:29:58,800 –> 01:30:04,860
growing in and you’d go home and then you would 
do it all over again and there was nobody on the  

785
01:30:04,860 –> 01:30:11,580
mountain the tickets were like fifty dollars to 
forty dollars and the Outfitter that we went with  

786
01:30:12,480 –> 01:30:18,060
left us at lunch time to go to 
scout the surrounding resorts  

787
01:30:18,780 –> 01:30:22,320
to see where we’d want to go to the next thing wow  

788
01:30:24,240 –> 01:30:30,060
it was not really a popular game that’s amazing 
I don’t know why yeah it makes no sense yeah

789
01:30:34,320 –> 01:30:38,520
no that looks wonderful and 
I mean being over here and  

790
01:30:39,360 –> 01:30:43,500
East Coast ice Coast I have no idea 
what champagne powder really even is

791
01:30:46,020 –> 01:30:46,260
yeah

792
01:30:46,260 –> 01:30:58,680
I had a problem one time where I actually got 
super lucky we had like a crazy snowstorm the  

793
01:30:58,680 –> 01:31:04,980
like the day before not really the night before so 
it wasn’t completely fresh but I went a little bit  

794
01:31:04,980 –> 01:31:10,380
to the side of the trail by accident because I was 
skiing a little bit above my level and one of my  

795
01:31:10,380 –> 01:31:16,680
skis hit I don’t know if it was champagne powder 
but it was light fluffy pretty much untouched and  

796
01:31:16,680 –> 01:31:22,020
uh immediately the first thing that popped into 
my head was that dial tone and when you can’t  

797
01:31:22,020 –> 01:31:28,500
reach someone the doo doo doo because I was 
like that foot isn’t there anymore I’m gonna  

798
01:31:28,500 –> 01:31:35,520
have to compensate I didn’t fall somehow but it 
was definitely like I’ve never felt that before  

799
01:31:35,520 –> 01:31:42,300
I didn’t know what that was like and then having 
one ski on kind of packed powder versus loose was  

800
01:31:43,380 –> 01:31:48,120
a bit of a trip ooh that that didn’t 
look good though so I went off the  

801
01:31:48,120 –> 01:31:52,920
following one of my the Patriots and 
I did that to his arm with myself

802
01:32:04,440 –> 01:32:22,320
this is right as we were leaving wow wow

803
01:32:23,160 –> 01:32:36,960
with that lets you know build up on everybody 
that’s true it was yeah anyway um I’m gonna stop  

804
01:32:38,880 –> 01:32:44,760
uh submitting you all to my making us 
all a lot of them my memories because  

805
01:32:44,760 –> 01:32:50,700
now I want to go to Japan myself yeah well 
we haven’t had an international Chris since  

806
01:32:50,700 –> 01:32:55,980
covid it’s about that time it would be funny 
if my first International trips after covid  

807
01:32:55,980 –> 01:33:04,860
was my first it was a last international 
trip before so yeah I was Vietnam exactly

808
01:33:07,680 –> 01:33:14,700
let’s do another little tear and 
say I don’t know what’s arrows Noir

809
01:33:18,300 –> 01:33:27,060
you don’t know how to say goodbye I don’t know 
how like just because I was there anyway and  

810
01:33:27,060 –> 01:33:37,500
it was Hello Goodbye please excuse me where’s the 
bathroom I only knows cheers to learn Evan’s like  

811
01:33:37,500 –> 01:33:42,840
all that I need to know is here I don’t even know 
where the bathroom is in any language all right

812
01:33:43,980 –> 01:34:00,120
when you open it up thank you let us know what 
to think and let us know what which one’s your  

813
01:34:00,120 –> 01:34:09,720
favorite and uh also Joey itakimasuan Ashi master 
I think it means like good morning or something

814
01:34:25,800 –> 01:34:32,940
I like it well cheers everyone thank you for 
joining us for another lovely discount party  

815
01:34:32,940 –> 01:34:38,700
we hope you enjoyed your hit next month 
is ramen cocktails because it’s summertime  

816
01:34:38,700 –> 01:34:44,820
and what’s summertime without some Ramen 
and I believe August yeah August is well

817
01:34:45,900 –> 01:35:08,760
we’ll have a sweet party thank you 
cheers everyone good night good night