Saké Tasting

Saké Tasting

SipScout Craft Alcohol Membership Club – July, 2023

Join Evan and Suzanne at this month’s SipScout party for a virtual saké tasting event! Discover the exquisite flavors of Momokawa Diamond, Organic Junmai, and Pearl Nigori. Indulge in the artistry of Japan’s beloved saké from the comfort of your home. Don’t miss this unforgettable experience!

 

Join us for our SipScout Saké Tasting…

Highlights

SipScout members indulge in three Saké:

1. Momokawa Diamond
2. Momokawa Organic Junmai
3. Momokawa Pearl Nigori

About Your Hosts

The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!

Your hosts for this event, alongside the featured maker, are Suzanne Henricksen, Founder of The Crafty Cask and Evan Rothrock, sommelier, certified cider professional, mixologist, and bespoke wine tour guide.

Bottles of craft beer, wine, and spirits

Are You A Craft Drink Explorer?

Do you want access to exclusive, hard to find, or lesser known craft alcohol like those we featured here with Charbay Distillery?

Then you, my friend…are in the right place! Join the first and only rotating craft alcohol membership club to get each kit that goes along with our monthly SipScout party and join in on the fun!

Join SipScout

Read the transcript

1
00:00:04,606 –> 00:00:06,951
Hello hello everyone…

2
00:00:07,440 –> 00:00:16,440
Welcome to our Sake Tasting SipScout Party 
Kanpai! we are excited to have you all here

3
00:00:18,480 –> 00:00:23,400
I hope you haven’t dipped into the sake yet I 
know it must be tempting at least it has been  

4
00:00:23,400 –> 00:00:31,740
for us it’s been very hot here in Arizona and 
a nice glass of chilled sake really can hit the  

5
00:00:31,740 –> 00:00:37,740
spot hit the spot we’re going to give people a 
couple of minutes to join we have a few people  

6
00:00:37,740 –> 00:00:48,660
joined right now and we will get started as we’re 
sitting down together if you have your cute little  

7
00:00:48,660 –> 00:00:58,200
ochoco glasses uh and the sake which is hopefully 
been chilled um please bring those together and uh  

8
00:01:00,120 –> 00:01:07,800
your little sake sensory wheel will also be a 
handy reference while we’re discussing these sakes

9
00:01:10,380 –> 00:01:15,060
and your sake 101 guide  

10
00:01:16,560 –> 00:01:21,960
is a nice little reference too it has some good 
glossary terms uh that we might be referring to  

11
00:01:22,920 –> 00:01:28,140
um with regard to some of the terminology 
that might be a little bit unfamiliar with  

12
00:01:28,140 –> 00:01:36,960
respect to sake uh sake is a a fun category that 
is not very well known here in the United States  

13
00:01:38,040 –> 00:01:45,060
um and we’re delighted to get to share an American 
produced sake today with the McCullough which is  

14
00:01:45,060 –> 00:01:49,260
very exciting yeah there’s not a lot of that 
going on here and so we’ll tell you a little  

15
00:01:49,260 –> 00:01:54,780
bit about them um all right I say we get started 
we have a good number of people here and let’s  

16
00:01:54,780 –> 00:02:01,320
get rocking and rolling here for those of you who 
are new thank you for joining us I’m Suzanne I’m  

17
00:02:01,320 –> 00:02:05,940
the founder of The Crafty Cask where we are all 
about celebrating and supporting craft alcohol  

18
00:02:05,940 –> 00:02:11,820
makers like Momokawa that we’ll be talking 
a little bit about today and my name is Evan  

19
00:02:11,820 –> 00:02:18,960
Rothrock I’m a certified sommelier a certified 
provider professional uh craft whiskey enthusiasts  

20
00:02:18,960 –> 00:02:25,500
awesome mixologist thank you I benefit from 
his Mixology Creations quite often some of  

21
00:02:25,500 –> 00:02:30,720
which do include sake so we can talk a little bit 
about sake cocktails later in the evening as well  

22
00:02:31,500 –> 00:02:35,160
um yeah so for those of you who have your kits 
you should have all of these in front of you  

23
00:02:36,000 –> 00:02:39,300
um sake is something that when you open it 
you’re probably going to want to finish it  

24
00:02:39,300 –> 00:02:45,240
right this isn’t going to say saved yeah this 
has a shelf life that a beer or a wine has  

25
00:02:46,080 –> 00:02:51,180
um so you might be able to downsize it put it in 
a smaller bottle save it for a day maybe yeah if  

26
00:02:51,180 –> 00:02:57,360
you put it in the fridge I agree yeah something 
that is relatively low in alcohol like stock  

27
00:02:57,360 –> 00:03:04,800
a is or wine or beer um and something that is 
simply fermented as opposed to perhaps distilled  

28
00:03:05,340 –> 00:03:13,020
generally has uh the tendency to oxidize 
and while it’s not going to turn to vinegar  

29
00:03:14,220 –> 00:03:19,020
um that’s kind of a common misconception with 
regard to wine that sits on your shelf for a few  

30
00:03:19,020 –> 00:03:24,540
days it might not taste great anymore it doesn’t 
actually turn to vinegar but it does oxidize it  

31
00:03:24,540 –> 00:03:29,700
loses the bright fruity and floral characteristics 
that oftentimes are appealing in it  

32
00:03:30,540 –> 00:03:34,980
um many of those characteristics are found 
in quality stockings like the ones that we’re  

33
00:03:34,980 –> 00:03:41,220
going to be enjoying today so if you don’t plan on 
drinking all three you know you can downsize them  

34
00:03:41,220 –> 00:03:46,440
put them in the fridge for a night or two um but 
you know whatever size vessel that you have that  

35
00:03:46,440 –> 00:03:53,040
minimizes the amount of head space or air after 
you downsize it that’s optimal yeah and keeping  

36
00:03:53,040 –> 00:03:58,620
it in the fridge of course yes um and then if you 
are one of our SipScout members and you have your  

37
00:03:58,620 –> 00:04:03,240
kit grab your cute little ochocos as well aren’t 
these adorable we are so excited that we found  

38
00:04:03,240 –> 00:04:07,980
someone on Etsy who could make little branded 
ochocos which is the name of the cup that sake

39
00:04:07,980 –> 00:04:14,100
is traditionally enjoyed autos and they often they 
come in ceramic like these but they often come in  

40
00:04:14,880 –> 00:04:18,720
um even like wood almost 
kind of materials and glass  

41
00:04:19,800 –> 00:04:25,020
um and so different different styles but 
yeah there’s actually a really fun uh kind of  

42
00:04:25,020 –> 00:04:33,720
tradition uh in a lot of uh Japanese izakaya’s 
gastro pubs where sake is actually served  

43
00:04:33,720 –> 00:04:42,540
in a glass but the glass is in a wooden um masu 
or mokari is right the Japanese term for it and  

44
00:04:42,540 –> 00:04:48,900
I think it’s a really fun sentiment where they 
intentionally over pour into the glass and then  

45
00:04:48,900 –> 00:04:58,920
it fills into the cup and it’s just a symbol of 
overflowing kind of hospitality and yeah all those  

46
00:04:58,920 –> 00:05:07,140
good things yeah and commonly you know you pick up 
the glass and the wooden box together and sip them  

47
00:05:07,800 –> 00:05:13,020
uh and then whatever’s left in the in the wooden 
box or after you finish the glass you can either  

48
00:05:13,020 –> 00:05:20,100
pour into the glass and continue to enjoy or 
drink right out of the wooden box and when I  

49
00:05:20,100 –> 00:05:24,840
was in Japan I had a really fun time just drinking 
right out of the box it’s important is it picking  

50
00:05:24,840 –> 00:05:29,460
up the glass pouring it into the box and like 
choosing with the box and drinking out of the box  

51
00:05:29,460 –> 00:05:33,480
not every day you get to Cheers with the box and 
it’s culturally and socially acceptable I suppose  

52
00:05:35,160 –> 00:05:40,560
um for those of you who are new here you know we 
typically the first half hour maybe 45 minutes  

53
00:05:40,560 –> 00:05:46,440
depending is webinar style as you are in right 
now so we cannot see your faces we cannot hear  

54
00:05:46,440 –> 00:05:50,580
you which we honestly kind of hate um but 
we’ve received feedback that it’s nice to  

55
00:05:50,580 –> 00:05:54,660
just be focused on the education and tasting up 
front so we’ll do that for about a half an hour  

56
00:05:54,660 –> 00:05:58,980
probably and then we will open it up where 
we can promote anyone who wants to beat the  

57
00:05:58,980 –> 00:06:03,420
panelist we’ll promote all of you the panelists 
at that time but then you can decline it if you  

58
00:06:03,420 –> 00:06:08,280
don’t want to be panelists and still stay kind of 
incognito and just listen in um or you can turn on  

59
00:06:08,280 –> 00:06:11,640
your camera and turn on your mic and we can have 
a little happy hour and get to talk to each other  

60
00:06:12,420 –> 00:06:16,740
um and then but meanwhile while we are in this 
webinar format please feel free to use the chat  

61
00:06:16,740 –> 00:06:21,600
we love to hear your questions your comments your 
thoughts um all of that good stuff so please use  

62
00:06:21,600 –> 00:06:26,160
the chat have a if you have anything to say we 
definitely want to hear from you we don’t want  

63
00:06:26,160 –> 00:06:29,040
to disturb ourselves a talk even though that’s 
what we’re going to do for the first 30 minutes  

64
00:06:30,060 –> 00:06:35,400
all right let’s crack into our first one the first 
one we are going to enjoy is the diamond mm-hmm  

65
00:06:36,180 –> 00:06:40,800
so all three of the sake’s that 
we’re going to be enjoying today  

66
00:06:40,800 –> 00:06:49,440
are designated as what’s known as June 
my ginjou yes and Jun Mayan ginjo both  

67
00:06:49,440 –> 00:06:56,220
refer to separate parts of designation 
within the regulatory body in sake I’m  

68
00:06:56,220 –> 00:07:03,480
sorry in Japan that talks about sake and 
how it is packed and how it’s enjoyed  

69
00:07:04,500 –> 00:07:09,120
um kind of similar to how here in the states 
we have designations for bourbon versus whiskey  

70
00:07:09,120 –> 00:07:13,620
and what legally has to be in place in order for 
you to be able to put that on your label kind of  

71
00:07:13,620 –> 00:07:21,600
the same like yeah shall we do a little I guess 
we should say Kanpai Kampai is cheers in Japan

72
00:07:24,420 –> 00:07:30,900
so I don’t know what that means something you 
don’t know what that means it’s something that  

73
00:07:30,900 –> 00:07:36,720
I feel like I heard my mom say a lot oh 
and it’s something that I believe has no  

74
00:07:36,720 –> 00:07:44,700
correlation to fake uh I think it’s something 
that her dad told her which was roughly  

75
00:07:45,540 –> 00:07:53,340
um thank you very much honorable daughter he 
spent some time in Japan uh in like the 50s  

76
00:07:54,480 –> 00:08:03,480
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  

77
00:08:03,480 –> 00:08:07,980
so let’s talk a little bit about that June Mike 
and Joe since all three of these are stylistically  

78
00:08:07,980 –> 00:08:13,260
that’s what they are so do you mind whenever you 
see June my on anything what that essentially  

79
00:08:13,260 –> 00:08:19,080
means so sake is made from are you showing I 
was pointing at Junior over here on the wheel  

80
00:08:19,980 –> 00:08:28,140
um so essentially made from four 
ingredients on the rice sake rice water  

81
00:08:28,920 –> 00:08:34,740
Koji which is an enzyme and we can talk a little 
bit about that and yeast so those four ingredients  

82
00:08:34,740 –> 00:08:42,720
have to be in sake in order for it to be sake but 
there are times where people add other distilled  

83
00:08:42,720 –> 00:08:47,340
Spirits into it grain alcohol essentially is what 
you can think of it as and one of the reasons that  

84
00:08:47,340 –> 00:08:52,800
happens is for Mass producers to stretch the sake
and make it more affordable so that’s one reason  

85
00:08:52,800 –> 00:08:59,640
but if they only add a little bit of that grain 
alcohol um it can often enhance flavors Aromas  

86
00:08:59,640 –> 00:09:04,260
profiles it’s just a little bit of it about it 
if more of it’s added it starts to kind of be  

87
00:09:04,260 –> 00:09:09,900
more about the cost than a flavor profile thing 
so if you hear Jun Mai what that means is it’s  

88
00:09:09,900 –> 00:09:14,040
only those four ingredients there is no other 
distilled Spirit add to this so it’s really  

89
00:09:14,040 –> 00:09:20,160
the purest form of sake those for rice water 
Koji and yeast that’s all that’s going on in  

90
00:09:20,160 –> 00:09:28,620
here whenever you see July on a label um and then 
the ginjo can explain the gingo so gingo and uh  

91
00:09:28,620 –> 00:09:37,620
its Associated from diganjo refer to what goes on 
with the rice prior to the fermentation process  

92
00:09:38,700 –> 00:09:46,740
um so essentially if you imagine a grain of 
rice a single grain uh the outside of this is  

93
00:09:46,740 –> 00:09:53,220
mostly brand fiber and then there’s a layer 
underneath that that’s foiled and proteins  

94
00:09:53,220 –> 00:09:58,920
and fats and then it’s kind of like piercing 
yeah on the rice yeah like yeah that’s perfect  

95
00:09:59,700 –> 00:10:07,380
um and then at the heart of it is starch 
um and so by slowly and carefully Milling  

96
00:10:07,380 –> 00:10:12,780
the grain which is essentially what white rice 
that you purchase at the store to eat as opposed  

97
00:10:12,780 –> 00:10:19,020
to brown rice white rice has maybe about 10 
of the outer layer that’s been milled off so  

98
00:10:19,020 –> 00:10:25,500
the brand fiber component is gone but there is 
still some of the the protein and fat elements  

99
00:10:26,280 –> 00:10:34,680
um that it still exists at the heart of that past 
the 10 Milling that you find in normal white rice  

100
00:10:34,680 –> 00:10:42,900
you get to really a pure amount of starch and 
depending on the style of sake that you’re  

101
00:10:42,900 –> 00:10:52,440
trying to produce the more Milling that you do um 
the quote unquote higher quality of sake you’re  

102
00:10:52,440 –> 00:10:57,540
going to have as a result they’re closer to that 
Center you’re getting really if you think about  

103
00:10:57,540 –> 00:11:01,740
like you know when we were kids could be possibly 
getting to that center of the Super Bowl like the  

104
00:11:01,740 –> 00:11:07,560
more you kind of work away the more you’re getting 
that kind of pure Essence Center that’s really the  

105
00:11:07,560 –> 00:11:15,060
pure starch you remember those commercials how 
many licks does it take with the owls yes yes  

106
00:11:15,060 –> 00:11:22,740
three yes but they are not licking away the outer 
layers of the rice grain they are familiar yeah  

107
00:11:23,520 –> 00:11:29,760
um as a result uh the type of rice that they 
use is generally a little bit different from  

108
00:11:29,760 –> 00:11:36,180
the rights that you would generally use for 
feeding it’s shorter grain because long grain  

109
00:11:36,180 –> 00:11:41,940
as you Mill it is going to break and you don’t 
want this to break you want it to evenly be worn  

110
00:11:41,940 –> 00:11:48,180
down like you’re tumbling you know geodes and 
Stones uh if there’s any Rock Hounds in the crowd  

111
00:11:49,200 –> 00:11:58,740
um and over time you’ll Mill away the outer 
layer and be left with varying levels of Milling  

112
00:11:59,640 –> 00:12:10,620
so for ginjou at least 60 percent of the outer 
layer I’m sorry at least 40 of the outer layer  

113
00:12:10,620 –> 00:12:20,040
is really 60 remaining uh dig into 50 remains 
um that’s the highest level that they have  

114
00:12:20,040 –> 00:12:26,160
designation for but there are some very unique 
and rare sakes that are one percent remaining  

115
00:12:26,160 –> 00:12:33,060
it’s kind of a third that they would essentially 
remove so much of the outer layer but they exist  

116
00:12:34,020 –> 00:12:39,060
um and if you think about that they’re buying 
rice and then getting rid of 99 of that rice  

117
00:12:39,060 –> 00:12:43,860
to make their product and Celsius you can 
see why that would be a more premium more  

118
00:12:43,860 –> 00:12:49,560
expensive sake because there’s a lot of waste 
in that process but a lot of the ways like the  

119
00:12:49,560 –> 00:12:54,360
things that they Mill off there are other uses 
for them there are and most producers of sake

120
00:12:55,440 –> 00:13:00,600
um are pretty mindful of that they’re 
sustainable what is milled off uh  

121
00:13:00,600 –> 00:13:10,560
is used as gluten-free flour it’s used um for feed 
on farms uh various different sustainable purposes  

122
00:13:11,340 –> 00:13:16,860
um it’s even used to make paint uh kind of 
weird like a thickening component for paint  

123
00:13:18,360 –> 00:13:26,700
and then there’s one lower designation um 
harm jozu hon jozu is this is every energy  

124
00:13:26,700 –> 00:13:34,620
so so in order of quality the top quality is 
the Junior the middle level of Premium sake

125
00:13:34,620 –> 00:13:38,760
is June my ginjou which is what these kind 
of are at that premium level we’re kind of  

126
00:13:38,760 –> 00:13:44,400
that mid-level premium and then Jun my without 
any other dead thing just do my just kind of  

127
00:13:44,940 –> 00:13:50,460
drop those four pieces but a little bit more of 
that right brain is left on so that’s kind of the  

128
00:13:50,460 –> 00:13:57,180
premium Theory right about to up to 60 uh would 
be just June my and then these are more than 60  

129
00:13:57,180 –> 00:14:04,620
but less than 50 so do you like in Joe and then 
more than 15 to might die again so and then if you  

130
00:14:04,620 –> 00:14:09,180
take away the do my from those so if you’re just 
talking about ginjo or daiginjo or like you were  

131
00:14:09,180 –> 00:14:18,840
about to say fungioso yeah those are the ones that 
have some other distilled Spirit added into it  

132
00:14:19,800 –> 00:14:24,900
um and so that’s where and it’s a debate honestly 
some people think you know oh they’re adding a  

133
00:14:24,900 –> 00:14:29,520
different distilled Spirit into it it’s not 
a hundred percent you know the the rice sake

134
00:14:29,520 –> 00:14:34,740
therefore it’s lower quality but some people feel 
like if you’re only adding a little bit of it to  

135
00:14:34,740 –> 00:14:38,880
it it actually can still be very premium because 
it is enhancing those flavor profiles so it kind  

136
00:14:38,880 –> 00:14:44,880
of depends how much of that distilled Spirit 
they’re adding into the final product and I hate  

137
00:14:44,880 –> 00:14:49,920
to break it to you but adding distilled Spirit to 
it it does not make it higher proof so they’re not  

138
00:14:49,920 –> 00:14:55,080
doing it to fortify it they’re not saying we’re 
taking this and then adding more alcohol to it  

139
00:14:55,080 –> 00:15:01,500
to fortify it directly replacing some of this sake
with that neutral brain kind of this build Spirit  

140
00:15:01,500 –> 00:15:06,720
just like I said stretch it or kind of enhance the 
flavor profile a little bit yeah and that’s and  

141
00:15:06,720 –> 00:15:16,140
that’s a notable point because uh to your point 
of the idea of quality being undermined by the  

142
00:15:16,140 –> 00:15:23,100
addition of alcohol there are numerous uh products 
in the wine world where the addition of alcohol  

143
00:15:23,880 –> 00:15:32,280
fortifies it such such as such as Port yeah or 
Sherry or Madeira those are there can be very  

144
00:15:32,280 –> 00:15:40,140
high quality examples of those and adding alcohol 
to you know a fermented wine doesn’t necessarily  

145
00:15:40,140 –> 00:15:46,320
negatively impacted quality wise nor does it 
with regard to sake it just changes it and  

146
00:15:46,320 –> 00:15:51,180
something that is probably kind of unique with 
Stockade compared to a lot of other fermented  

147
00:15:51,180 –> 00:15:58,260
products is the temperature at which fermentation 
occurs that’s true very cold and it’s as a result  

148
00:15:58,920 –> 00:16:05,520
very prolonged um I think it takes like 32 to 
48 days or something that’s in fermentation  

149
00:16:05,520 –> 00:16:14,040
so it’s a very long process whereas beer or 
wine standard fermentation takes about 10 to  

150
00:16:14,040 –> 00:16:20,760
15 days right so double or more and it’s simply 
because it’s being fermented very very slowly so  

151
00:16:21,420 –> 00:16:27,360
there is an element of Expediting the process 
and getting something to Market a little bit  

152
00:16:27,360 –> 00:16:34,680
quicker by fermenting it part of the way maybe 
10 to 15 days and the alcohol percentage might  

153
00:16:34,680 –> 00:16:40,620
reach seven or eight and then adding a 
little bit of distilled alcohol to get it  

154
00:16:40,620 –> 00:16:48,060
to what is more standard for sake I believe 
these are around 12 no this one’s almost 15  

155
00:16:49,980 –> 00:16:57,300
um usually sake is roughly the same alcohol 
percentage design somewhere in that 12 to 15 range  

156
00:16:57,300 –> 00:17:06,240
so uh the flow rate of fermentation is something 
that kind of necessitates the addition of  

157
00:17:06,240 –> 00:17:12,180
distilled Spirits at times and as a result while 
it doesn’t necessarily mean the quality is lower  

158
00:17:12,900 –> 00:17:20,520
math producers tend to utilize that a little bit 
more readily so there’s an association with that  

159
00:17:22,260 –> 00:17:29,460
you all confused yet sake is it’s a little bit 
like I mean we every time you know we we love  

160
00:17:29,460 –> 00:17:34,440
sake we talk about sake we do what we do for work 
but even still I feel like every time I go out to  

161
00:17:34,440 –> 00:17:38,160
a Japanese restaurant and I’m looking at a sake
menu I’m pulling out one of my articles from a  

162
00:17:38,160 –> 00:17:42,480
graphic app or a cheat sheet to be like wait which 
is which and what is what and what do I want and  

163
00:17:42,480 –> 00:17:47,340
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  

164
00:17:48,120 –> 00:17:53,700
um you know and no we’re not doing sake bombs 
tonight um because that is what you know a lot of  

165
00:17:53,700 –> 00:17:57,180
Americans think of when they hear sake they think 
of sake bombs and if you’re not familiar with the  

166
00:17:57,180 –> 00:18:02,640
sake bombs good for you um but I’ll explain what 
it is currently so a sake bomb is basically it’s  

167
00:18:02,640 –> 00:18:08,160
usually relatively low quality sake um and you 
get a little couple of your sake and then you  

168
00:18:08,160 –> 00:18:13,680
get a beer and you drop your sake Cup in your beer 
and then you drink them all at once in a very big  

169
00:18:13,680 –> 00:18:19,560
gulp and it’s kind of like a cheers and tonight’s 
gonna be a party night kind of kind of yeah thing  

170
00:18:19,560 –> 00:18:23,040
yeah and they are very delicious and they are 
fun if that’s the kind of night you’re having  

171
00:18:23,640 –> 00:18:29,040
um but you don’t need to have high quality to 
do that certainly um go ahead no I was just  

172
00:18:29,040 –> 00:18:37,620
going to say uh the I guess the perception 
of stock a outside of stockade bombs um

173
00:18:40,140 –> 00:18:44,940
what is generally served with sake about 
this is hot talking and that’s generally  

174
00:18:45,840 –> 00:18:52,800
um again not harping on it too much it is 
generally considered a lower quality Stockade  

175
00:18:52,800 –> 00:18:58,980
but it is a unique experience in and of itself 
what we’re enjoying today is a style of sake

176
00:18:58,980 –> 00:19:07,980
due to my diganjo just ginjo and daigenjo all 
of those kind of upper echelon mostly because  

177
00:19:07,980 –> 00:19:15,180
the amount of product that they have left to 
make sake out of compared to the other ones uh  

178
00:19:16,620 –> 00:19:21,480
it means that these are ones that are a little 
bit more refined actually the materials that  

179
00:19:21,480 –> 00:19:25,500
you get when you’re just using the starch in 
the very middle of the core of the rice grain  

180
00:19:26,280 –> 00:19:31,500
um lends to a little bit more of a 
floral tropical fruity type of flavor  

181
00:19:32,700 –> 00:19:38,880
sake that used or is made using a 
larger percentage of the grain of rice  

182
00:19:39,540 –> 00:19:48,420
is no less enjoyable it’s just different a little 
less refined sure and and in its rusticness has  

183
00:19:48,420 –> 00:19:52,680
a lot of ability in that yeah some people really 
love that it kind of tastes like a loaf of bread  

184
00:19:52,680 –> 00:19:57,060
yeah and there are plenty of Health stockings that 
I’ve had at restaurants that are probably lower  

185
00:19:57,060 –> 00:20:02,340
quality but are quite delicious um traditionally 
served a little bit warmer yeah um traditionally  

186
00:20:03,300 –> 00:20:08,820
served in that’s kind of an interesting point 
of note is that they’re traditionally served in  

187
00:20:08,820 –> 00:20:15,540
ceramic whereas higher quality talkies are more 
often found in blown glass wine glasses even  

188
00:20:16,620 –> 00:20:22,560
um yeah and there’s the whole spectrum and 
talking about it strictly in the idea of like  

189
00:20:22,560 –> 00:20:28,620
quality I I think kind of does a disservice 
to the culture of stock a as a whole yeah  

190
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  

191
00:20:34,260 –> 00:20:39,180
because I know we’re throwing a lot of words 
at you I want to share the terminology up there  

192
00:20:39,720 –> 00:20:42,960
um so I’m going to share this 
visual see if this works here  

193
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  

194
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  

195
00:21:00,240 –> 00:21:04,860
we created that we have we have every three 
different articles on our website about Stockdale  

196
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  

197
00:21:09,960 –> 00:21:16,140
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  

198
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  

199
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  

200
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  

201
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  

202
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  

203
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  

204
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  

205
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  

206
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  

207
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  

208
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  

209
00:22:22,080 –> 00:22:27,240
they still premium and people have different 
opinions I personally think I think Evan agrees  

210
00:22:27,240 –> 00:22:32,280
that they are still premium when it has 10 
or less of that this build alcohol in there  

211
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  

212
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  

213
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

214
00:23:01,500 –> 00:23:07,140
is that better or maybe if I lose it maybe if I

215
00:23:09,960 –> 00:23:12,000
let me know if this is better or worse

216
00:23:16,620 –> 00:23:21,900
good great okay um yeah I think 
this is a handy little visual here  

217
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  

218
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  

219
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  

220
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  

221
00:23:42,300 –> 00:23:47,280
that’s where you really you can see that’s where 
Mass makers are trying to kind of make it make it  

222
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  

223
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  

224
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  

225
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  

226
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  

227
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  

228
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  

229
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  

230
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  

231
00:24:41,700 –> 00:24:46,500
still call that Susu and I think that’s really 
just that the lower quality kind of piece can  

232
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  

233
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  

234
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  

235
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  

236
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  

237
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  

238
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  

239
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  

240
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  

241
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  

242
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  

243
00:25:55,860 –> 00:26:00,960
as you continue to drink more you are 
more and more likely to have it Splash  

244
00:26:00,960 –> 00:26:06,660
over into the mochari and gotcha that’s 
you know a blessing each time that happens  

245
00:26:07,800 –> 00:26:14,160
um and so if you are interested in kind 
of assessing the profiles of these sake

246
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  

247
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  

248
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  

249
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  

252
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  

255
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  

256
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  

257
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  

260
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  

261
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  

262
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  

263
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

265
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  

266
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  

267
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

268
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

Until next time… Drink craft and drink the world. Cheers!

Join the conversation!

Submit a Comment

Your email address will not be published. Required fields are marked *

Whiskey tasting glass icon

Download our free tasting guide

Learn how to taste like a pro no matter what you're sipping on. Join Tippler Nation and get your free download now.

 

Upcoming Events

Watch related videos

February Bourbon Tasting & SipScout Party
Bourbon Tasting, Meet the Makers, & SipScout Party

Bourbon Tasting, Meet the Makers, & SipScout Party

For this month's Bourbon Tasting & SipScout party we're joined by 5 craft Bourbon makers for a deep dive into American's spirit, a tasting of six unique and incredible bourbons, stories from legends in the industry, great guest questions, and more...

This month our SipScout members are sipping on:

1) Tamar Distillery’s Low Gap Bourbon
2) Kings County Straight Bourbon
3) Sonoma County Distilling Company’s California Bourbon
4) Oregon Spirit Distillers Straight Bourbon
5) Mad River Distillers Burnt Rock Bourbon
6) Savage & Cooke Burning Chair Bourbon

Keep Exploring The Craft

Attend an Event

Make a Cocktail

Attend an Event

Get notified about in-person events

Thanks, we'll let you know when we have upcoming in-person events!