When you start talking sake (or shochu), you don’t get too far in before finding that you need to address koji. That’s what Justin, (big) Chris and Sebastien set out to do this week. As Japan’s magical mold, Aspergillus oryzae, begins to gain traction, not just throughout the world of brewing, but  in the culinary realm and the larger movement reexamining the power of fermentation, the number of questions is rising right alongside the rising interest and excitement – and there’s a lot of be excited about.

What exactly is (and is not) koji? Where does it come from? What does it do? Why should you care? Should you be rethinking your skincare practices and integrating Amino Rice? Should you raise your awareness around kojic acid? We only scratch the surface as we ramble and meander a bit this week, but we’re currently arranging to bring some true specialists in the field into the studio so that we can really dig deep into the nitty-gritty. It just means that you have that much more Sake On Air to look forward to!

In the meantime, you can follow our adventures on Instagram, Facebook and Twitter via @sakeonair.

If would be so kind as to review the show on Apple Podcasts, or wherever you get your regular dose of Sake On Air, it would mean the world to us.

Questions and comments can be sent to questions@sakeonair.com

Thanks for tuning in.

Kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.

Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

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This week John Gauntner takes over as master of ceremonies, as Rebekah Wilson-Lye, Chris Hughes and Justin Potts combine forces to help flesh out an all-important and ever-evolving element of sake that sits at the core of some of the most important conversations: rice types.

Aside from just the distinction between sake rice and standard rice varieties used in sake production, the team discusses influence on the beverage’s character and profile, regionality, agricultural challenges, issues of access and economics, current trends, and more.

As with all of our episodes, we can’t cover everything in 60 minutes. Following the recording we discussed the possibility of putting together a number of different shows based on the relationship between rice and sake, from historical, to agri-specific, to entire shows examining single varietals.

If there’s a specific topic that you’d be excited to hear us discuss, please let us know! You can send your ideas, feedback and words of encouragement to questions@sakeonair.com

Follow along with our day-to-day shenanigans via @sakeonair on Instagram, Facebook and Twitter.

If you’d be so kind as to leave us a review along with a few kind words on Apple Podcasts, Stitcher, Google Podcasts, Spotify, or wherever it is you get your regular dose of Sake On Air, it would mean the world to us.

We’ve got a handful of announcements coming very soon – stay tuned!

As always, thanks for listening, and Kampai!

Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.

Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

Podcast: Play in new window | Download

Subscribe: Apple Podcasts | RSS | More