Sake On Air

11/04/2025

Did you know you can book sake and shochu experiences at 日本の酒情報館 Japan Sake & Shochu Information Center?!?

Try them out if you are in Tokyo 😎

08/04/2025

We’re back with a new episode of Sake On Air and this week, we’re bringing you behind the scenes of a special event - a sake-themed photo exhibition hosted by the 日本の酒情報館 Japan Sake & Shochu Information Center!

For one week, starting February 12th, the Japan Sake and Shochu Information Center showcased the work of three international photographers: Anat Parnass, Anna Petek, and Cindy Bissig. Their stunning images highlighted the beauty of sake breweries and the craftsmanship behind Japan’s iconic drink.

We took this opportunity to speak with Anat and Anna, along with some of the visitors who attended the exhibition. Unfortunately, due to heavy snowfall, Cindy was unable to join the conversation, but Miho Ota sat down with the other two photographers to discuss their passion for photographing sake breweries, their sources of inspiration, and what makes the world of sake so fascinating through their lens.

Tune in to hear their stories and gain a new perspective on the artistry of sake: https://sakeonair.com/2025/03/31/capturing-sake-a-special-photo-exhibition-in-tokyo/

We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

06/04/2025

We are back with another episode of Sake on Air called "Find your Sake Language at Sake Dozo Kitchen"!

This week our hosts, Sebastien Lemoine and Frank Walter made their way west to the little spot in Hachioji called Sake Dozo Kitchen. (Which is why the audio sounds a bit funky at times, apologies!) Started in February 2024 by fellow sake lovers David Cheek and Miwa Wag, the second-floor restaurant is a delightful place to find your own sake language.

The conversation winds through Dave's and Miwa's personal sake histories and what prompted them to open up their own kind of sake restaurant in Hachioji. We also talked about sake tasting competitions, judging sake, and how to find your own way to describe the flavor of sake and how it makes you feel.

Make sure to tune in here: https://sakeonair.com/2025/03/28/find-your-sake-language-at-sake-dozo-kitchen/

We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

29/03/2025

We’re back with a brand-new episode of Sake On Air, and this week, we’re doing things a little differently! Not an interview, not a deep dive into a trendy topic—just pure sake myth-busting 💥

In this episode, three of our regular hosts, Arline Lyons, Rebekah Wilson-Lye, and Sebastien Lemoin come together to tackle some of the most persistent misunderstandings surrounding sake. From the belief that sake is a distilled spirit to the common (but incorrect!) practice of drowning tiny sake cups like a shot, we’re setting the record straight.

Surprisingly enough, many of these myths aren’t just widespread overseas but are also common in Japan. So if you’ve ever wondered what’s fact and what’s fiction in the world of sake, this episode is for you!

Tune in here: https://sakeonair.com/2025/03/25/busting-sake-myths/

Did we miss a myth? Let us know, we’d love to hear from you!

We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

27/03/2025

It’s great to see these articles in English being published to promote Japanese sake by the government 🔥

“HIGHLIGHTING Japan” is an official monthly online magazine to promote understanding of Japan for the people around the world, with variety of themes.The April issue of HIGHLIGHTING Japan features an interview with an expert who works for promoting the spread of sake around the world, as well as...

23/03/2025

Hold your breath, Osaka—there’s a new sake bar in town!

After much anticipation, Julian Houseman has taken the leap and opened Sake House in Osaka! 🥳

For those unfamiliar with Julian, he is a long-time friend of the Sake On Air team - a voice behind the scenes, a sake industry journalist, and a brilliant musician among his many other talents. Now, he’s bringing his passion for sake to life with his very own venue, creating a space where sake lovers can gather, explore, and enjoy the incredible world of Japan’s iconic beverage in a small intimate setting just a stone's throw away from Umeda Station.

In this week’s episode, John Gauntner and Cindy Bissig sit down with Julian to talk about Sake House. From the logistics of opening a sake bar to the passion that drives it, they dive into what it’s like to stock the fridges, line up the glasses, turn on the music, and finally open the doors to the public.

Of course, if you’re visiting Osaka, we highly recommend stopping by Sake House - not only for its stellar selection of sake but also for Julian’s expert guidance in helping you find the perfect pour. Whether you're a seasoned sake enthusiast or just discovering it for the first time, Julien is there to navigate you through the experience

Join us as we celebrate this exciting new addition to Osaka’s sake scene and tune in here: https://sakeonair.com/2025/03/20/talking-with-the-houseman-of-sake-house-julien-houseman/

We’ll be back very soon with plenty more Sake On Air!

Until then, kampai!

13/03/2025

We are back with our (for now) final episode of our Sake 101 mini-series and this week we dive into the 2,000 years of history of sake! 🍶

So join us as Cindy Bissig and Chris Hughes explore the evolution of sake, not just as a beverage but as a key part of Japanese culture. The perfect way to wrap up the season with a look at how sake became what it is today.

As many of you already know, sake is deeply woven into Japan’s history. And with that, let us just be honest - packing centuries of events into a 30-minute episode is not an easy feat. So look at this episode as a distilled version of the history of sake 😉

We'll be making deep dives into more sake history later this year, and this episode is intended to be a great starting point for sake beginners, as well as an insightful listen for those who already know a thing or two. So make sure to tune in here: https://sakeonair.com/2025/03/07/sake-101-a-short-history-of-sake/

We hope you have enjoyed our Sake 101 series, and that you will stick around for more Sake on Air! If this is your first time tuning in, don’t forget to check out our previous episodes covering more sake basics like temperature, tasting tips, and food pairings!

We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

06/03/2025

As our Sake 101 miniseries continues, we’re diving into one of the most debated topics in the world of sake: hot vs. cold sake! 🍶

Beyond just personal preference, the temperature at which sake is served can completely transform its flavor, aroma, and overall experience. But with so much conflicting information out there, it’s easy to get confused and then there is the old myth that only bad sake is served hot—is there any truth to that?

Join our hosts for this episode Cindy Bissig and Chris Hughes as they break it all down, exploring why some sakes are meant to be served warm while others are best enjoyed chilled 🧊

So whether you’re a fan of warm sake on a chilly evening or love sipping a crisp, cold glass in the summer, understanding the role of temperature can take your sake appreciation to the next level.

Tune in here: https://sakeonair.com/2025/03/05/sake-101-hot-vs-cold-sake-the-great-debate/

If you have a favorite way to enjoy warm or cold sake, we’d love to hear about it and if you have questions or comments share them with us at [email protected] or head over to our Instagram, Twitter, and Facebook we would love to hear from you!

We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

26/02/2025

Who is jealous of this very special Sake Pairing Masterclass, which the participants of the Sake and Shochu Academy got to attend by no other than Marie Chiba!
.and can you spot the familiar face there 😆

25/02/2025

The Japan Sake and Shochu Academy is back and great to see so many international sake and shochu enthusiasts joining this prolific course again this year!

Watch out for more updates, as this small group of people are getting to experience some pretty amazing things while they are in Japan!

21/02/2025

We are continuing our Sake 101 series in which we are trying to lift the veil on the mysteries of Japanese sake and this week we are diving into the art of pairing sake! 🍶

A much talked about topic, especially as sake is becoming more recognized and cherished overseas too. So in this episode of Sake on Air, we will examine just how versatile and exciting sake can be, and spoiler alert - Sake does not just pair wonderfully with Japanese food, it also has the power to transform dishes from all around the world.

So join us, as Cindy Bissig sits down with Chris Hughes to discuss why sake is one of the best beverages to pair with food. Chris explains how sake isn’t just to be paired with sushi (!) it can enhance flavors across a wide range of global dishes and can really be a game-changer at the dinner table. From umami-rich pairings to surprising combinations with Western and international foods, they uncover what makes sake such a fantastic choice at the dining table.

Chris also shares his top tips and tricks for achieving the perfect food and sake pairings, whether you’re a beginner or a seasoned enthusiast you will enjoy these. Plus, he shares some of his most memorable pairings from recent tastings that you won’t want to miss!

So tune in here: https://sakeonair.com/2025/02/21/sake-101-the-art-of-pairing-sake/ and if you have discovered an amazing sake and food pairing, we’d love to hear all about it!

We’ll be back very soon with plenty more Sake On Air 😉

Until then, kampai!

20/02/2025

If you're in Japan, you might have spotted these special bottles of sake and wondered what they were - well, consider yourself lucky to have seen them!

"Risshun Asa Shibori" is a rare, limited-edition sake crafted by 41 participating breweries to celebrate the arrival of spring. 🌸

It is available on the first day of spring, which was on February 3rd this year, and the breweries would have worked all night and freshly pressed it in the morning to bring this fresh, unpasteurized sake that very morning to a handful of select stores.

As part of this tradition, between the shipment of the sake, in which the breweries and liquor stores all work together, there is also a purification ritual performed by the priest of a nearby shrine. Where they pray for the health and safety of the families and prosperity of business for all involved in the "Risshun Asashibori" sake production, from those who make it to those who deliver it and those who drink it.

If you want to find out more here is the official homepage: https://www.meimonshu.jp/modules/xfsection/article.php?articleid=377

So if you are lucky enough to see it give it a try - although already 17 days old, these 3 still tasted pretty amazing!

Kampai!

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17/02/2025

For any Cocktail and Shochu lovers next week the 7th Honkaku Shochu & Awamori Cocktail Competition will be held in Tokyo! 🍸

This is a great opportunity to see the ten talented hotel bartenders who made it through the preliminary rounds in action and also taste some of their amazing creations as you will get to try up to four mini-sized cocktails served on the day 😉

What better way to spend a Bank holiday Monday? See you there! ✨

When: Monday, February 24th, 2025 (national holiday)
More info can be found on their official homepage: https://cocktail2025.jp/

16/02/2025

We are back with another Sake 101 episode and this week we are tackling the question "What is Premium Sake"?

As we all know, there is a lot of great sake out there, but how do you know what is “good” and what is not? There is no easy answer to that, because the answer is almost always, “it is personal” 😅

However, you may have heard the term “Premium Sake”, which suggests that this is the good stuff. Which of course it is, but so is much of the sake that doesn't have that on the label. So what does "Premium Sake" actually mean? And if it doesn't mean the best sake to drink, what is it used for?

Tune in here: https://sakeonair.com/2025/02/13/sake-101-what-is-premium-sake/ as Sebastien Lemoine and Cindy Bissig talk about exactly that!

We’ll be back very soon with plenty more Sake On Air.

Until then, kampai!

10/02/2025

We are back with episode two of our “Sake 101” mini-series! 🍶

In our first episode, we covered the most basic question “What is Sake?” and we hoped that this would help people new to the beverage get a basic understanding of what sake is, what it is not and also give a few hints on how sake tastes and of course how it is made.

So, in this episode, we continue our journey into the world of sake, diving deeper into the fascinating process of how it’s made. Once again, the wonderful Arline Lyons joins Cindy Bissig to talk about the sake-making process, but also give you an idea of what sake breweries are actually like. They touch on the brewery life cycle, which is very different from what you might expect, especially compared to other beverages like beer or wine. Before taking you step by step through the brewing process and finally, take a look at how sake brewing has evolved over time and how some of these traditional methods are making a comeback today.

Tune in here: https://sakeonair.com/2025/02/07/sake-101-how-is-sake-made/

We’ll be back very soon with plenty more Sake On Air 😉

Until then, kampai!

10/02/2025

It has been great to see the 日本の酒情報館 Japan Sake & Shochu Information Center buzzing with people as their first photo exhibition, “Light in and around Breweries” opened on Saturday!

If you missed it, the exhibition will continue until the 14th of February (*closed on the 11th) and is a great excuse to visit the Information Center and try some great sake, shochu, or awamori as you are there 😉

08/02/2025

Today this great exhibition is kicking off at the 日本の酒情報館 Japan Sake & Shochu Information Center!!!

Come join us us between 2 pm and 6pm for some great sake and a unique perspective on sake breweries 🍶🥂📸

＼JSS information center is holding a sake brewery photo exhibition starting today／

本日14時より、日本の酒情報館では「海外フォトグラファーによる酒蔵写真展」のオープニングレセプションを開催します。
作家の在廊がありますので、ご交流いただければ幸いです。

開催を記念してポストカードセットの販売もあります。

#酒蔵 #酒蔵写真 #酒蔵写真展