Hello, wine friends! In today’s episode, we’re diving into the fascinating world of sake—what it is, how it's made, and why we often drink it like wine. Get ready for a deep dive into fermentation science like never before!
Joining us is Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned Mandarin Oriental and ambassador for Drink Japan. With his expertise, we’ll explore the complexities of sake, from brewing techniques to flavor profiles.
This episode gets super involved —but if you love learning about the science behind what’s in your glass, this one’s for you. Let’s get into it!
If you want to skip ahead:
02.00: Wine was always part of Maxim’s culture and daily meals. 02.30: Moving to London in 2016 led him to pursue hospitality. 03.38: Expanding into Sake, completing WSET Level 3. 04.11: Working with Natsuki Kikuya, a "Sake samurai". 07.00: Enrolled in a pilot WSET Level 3 sake course. 07.30: How sake production differs from wine. 08.30: Sake dates back 3,000 years, developed through Japanese monasteries. 10.00: Early sake production involved monks chewing rice to start fermentation. 10.30: Koji mold plays a crucial role in modern sake-making. 11.00: Water is essential, and Japan’s soft water impacts sake quality. 12.00: Japan’s geography and water softness contribute to sake’s texture. 14.00: Japanese water affects yeast activity, impacting aroma development.
14.30: Sake and ambient yeast for fermentation
17.00: Importance of acidity in sake fermentation
19.00: Factors influencing sake styles
20:00: The role of rice in sake production 22:30: Traditional brewing process in Japan
24:30: Umami and sake 26:30: Advances in rice polishing and sake refinement 29:00: Pride and precision in sake brewing
30:30: Sake polishing and competitions 31:00: Guinness record for polishing rice 32:00: The controversy of 0% polished sake 32:30: High-polish sake’s expensive process 32:58: Question on necessity of ultra-polished sake 33:00: Duration of sake fermentation 33:30: Technical nature of sake brewing 34:00: Comparison between sake and wine fermentation 34:30: Sparkling sake introduction 35:00: History behind sparkling sake’s creation 36:00: Champagne’s influence on sake production 37:00: Sake carbonation methods 37:30: Sparkling sake prices and techniques 38:45: Champagne makers turning to sake 39:00: Japan’s declining sake consumption 40:00: Government’s role in sake promotion
45.22: The different style of sake
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
----------------------------------------------
----------------------------------------------
THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.