Search Results for: sake rice

Non-Junmai is Sake Too! Justification From On High

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A while back, I participated in an event in Osaka in which I was 
 
privileged enough to be a part of a panel discussion with perhaps the most famous toji (master brewer) in existence. Actually, from just last year he took on the title “honorary toji,” and in his place at that particular brewery is another gent that is the de facto toji. Those are some big-ass shoes to fill!
 
The famous toji in question is one Mr. Naohiko Noguchi. Most of his career was spent brewing a sake called Kikuhime, but in his later years he “retired” and then came out of “retirement” a few hours later down the road making a sake called Jokigen. Both of these kura are in Ishikawa Prefecture, from whence Mr. Noguchi hails. This is, of course, also where the guild of toji to which Noguchi-san is affiliated, the Noto Toji guild, is centered. He has been referred to as one of the “Noto Toji no Shiten-oh,” or one of the “Four guardians of heaven of the Noto Toji guild.”

He is known as much for his sharp mind as he is for his brewing skill, and indeed, on that day he was as sharp as anybody in the room, if not sharper than all. And as we had lunch with a couple other folks before the event began, he wasted no time in asking me about sake overseas, and how it was received. He bore down on me with intense, hazel eyes tempered only by a genuine and warm smile.

“How do people overseas feel about junmai versus added-alcohol sake?” he asked. One could sense he had a well-formed opinion just waiting to be expressed.

“Well,” I began as politely as I could, “not much aru-ten gets over there. Most of it is junmai.” Aru-ten is verbal shorthand for added alcohol sake, i.e. anything not of one of the junmai varieties.

“However,” I continued, I do not think there are very strong opinions either way, yet.”

At which point he let fly with that well-formed opinion, albeit from a purely technical standpoint.

“They both have their place, you know. Sure, even I drink mostly junmai,but ya can’t go dismissing anything not junmai just for silly reasons like purity. It’s just another method, adding alcohol is, and it leads to a different kind of sake. Which of the two is better depends on what you are trying to make, and when you plan to drink it.”

I would have asked him to continue if given the chance. Warm smile intact, he spared me the trouble and just kept talking.

“If you are going to drink it relatively soon, sure, junmai is by and large a better way to make it. But if you want to lay it down to let the flavors consolidate, you are better off making it with a bit of added alcohol. And if you expect it to sit on a shelf for a while, same deal. Junmai, ya know, it gets a bit darui (heavy, sloppy, slow) when it matures.”

While I have of course experienced that non-junmai stands up to time in the bottle better than junmai, somehow hearing it from this uber toji made it so much more valid in my mind. And it was the first time I heard a brewer himself explaining that just when he expected a sake to be drunk would affect his decision on whether or not to add alcohol. Fascinating! With card-carrying members of the junmai jihad seemingly on the increase, having a master brewer of Noguchi-san’s stature acknowledge the fact that aru-ten too is proper sake was both reassuring and satisfying.  (Dare I say vindicating?)

As more and more sake becomes available in many countries around the world, I encourage you to seek and find your preferences. And in so doing, at least consider the idea that all brewing methods have their reasons and legitimacy. Drink the sake, not the label. This is especially applicable to aru-ten and junmai styles.

Sake Swag

I am not a big collector of souvenirs, autographs or the like. But 
 
aftermeeting Noguchi-san, I later sent him a simple postcard acknowledging what an honor it had been to hang out with him for a day. I expected no response, but a scant few days later I did receive a postcard in return, in beautiful if barely readable cursive characters.

 Now this is cool, I thought. This is not something one comes upon every day! I keep it in a special file-cabinet folder called “Sake Swag,” that I admit I  created just for this postcard. (So far, it’s the only thing in there.) The balance of his calligraphy belies the balance of his sake, I thought.

The Changing of the Sake Guard – Sake’s Younger Generation Making Their Presence Felt

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Last month, I gave a presentation in Boston and then Chicago on trends and changes of late in teh sake world. In preparing and delivering that presentation, I realized and was otherwise told a few things about the state of the industry that are very worth observing.

Over the past decade or so, a very clear changing of the guard has taken
place, in that the past generation of brewers has handed the baton off to the next generation, seemingly en masse. It really does seem to me that everywhere in the industry, 60-year olds have just handed the operations of the company to their 30 to 40 year old sons (or daughters, in some cases).

Of course, 1300 companies could not be in generational sync like that. But it sure seems to me that a whole lot of them are. When I first got involved in the industry about 18 years ago, I was by far the youngest of any group I ran with. Now, I am almost without exception the oldest. ‘Course, I put on 18 years during these past 18 years, so that has to be factored in too! But still, the sweeping and clear-cut change in generation seems very apparent to me. 
 
And as I took the time to look around and think about it, I realized that the generation of kuramoto (brewery owners) currently in charge lives, brews and sells in a totally different world than their fathers. The market is different. The economy is different. The brewing landscape too, is different. What worked before, just a scant couple of decades previous, will not work now.

I recall a few years ago visiting one of the largest ten brewers in the country. The president told me that back in the day, like the mid-70’s to mid-80’s, the phone would ring in the office.

“Don’t answer it,” said someone across the room. “It’s probably an order; we can’t fill it anyways.” In other words, sake was flying off the shelves faster than they could make it. Those were the days. But alas, they are long gone, ne’er to return.

And as such, philosophies, ways of doing business, and sensibilities all have changed for the better. How has this manifested itself? Partly in design. Labels are flashier, sexier, more attractive and infinitely more informative than in the past, methinks. (This does not necessarily mean they are easier to decipher to those that do not know much about sake, but one step at a time!)

Marketing methods and sales channels have expanded as well. Many brewers bypass the middleman these days, much more than in the past. Direct sales to consumers too, via mailers and the internet, are far more common as well. And brewers are much more visible at tastings, gathered in groups of one demographic or another – region, age group, philosophy and hair color are just a few groupings we see.

And finally, the sake itself has been changing. Perhaps not that much in terms of how they drink, but what the average brewer offers has expanded significantly, it seems. Many brewers experiment with more varieties of rice, various degrees of milling, myriad yeast types, and subtly different brewing methods, tweaked a bit here and there, than what we would have seen from their predecessors. It’s all very interesting, actually.

Everything from milling rates to new machines, from myriad permutations of variations on pasteurization to new rice types and combinations of the same – it is all enjoyably difficult to keep up with!

Undoubtedly, the younger generation now is technically more adept then the previous one. There is just so much more information readily available for those that want to learn. And many more owner-inherits are embracing brewing technology and know-how rather than just sales. And this gets them much more involved, leading to more variation.

One brewer yanked me aside after one presentation, and augmented the information I had just presented. He was, actually, one of the “hold-outs,” i.e. one of the older generation that had not handed off the reins yet. And he explained a nuance I had not considered before.

“Just 20 or 30 years ago,” he began,” we kuramoto had little say in what came out of our kura. Sure, we could decide how many tanks and for the most part what grades. But the selection of rice, yeast, and methods therein were pretty much left up to the toji. In some cases, it was entirely left up to the toji.

“And what we got at the end of the season was what we got. We just had to go and sell it.” He almost seemed envious of what the current young’ns could do.

“Now, these guys can get in there, get their hands dirty, and even if they are leaving it up to the toji, they can have their say. They can dictate what rice is used, what yeasts are used, and what tricks-of-the-trade are used.” Very often, these “tricks” recommendations from friends and classmates at other breweries. It’s technology exchange in a modern format.

 While this may not seem like a big deal, in the sake world, little things make big differences.

 As a couple of concrete examples, I was told by one brewer in Shimane that they had never used a great rice called Omachi because it did not suit the way that the koji mold is propagated on rice by the local guild of toji. “Omachi does not like the heavier, slightly wetter koji that the Izumo guild uses.” So until this guy came along and took over, no Omachi. And no questions about it. Do not question the toji. Do not pass go; do not collect 200 yen.

 But the young buck, just back from brewing school, knew how it could be done. And he made it happen, so now we have a wonderful Omachi sake from Rihaku.

Another example from up north was a young brewer that wanted to make a sake with no added yeast; in other words, just let it drop in from the ambient environment. Where did he get this cockamamie idea? One of his buddies in another part of the country has been making sake that way for decades. 

 “Please,” began his journeyman toji, “don’t ask me to do that!” But ask he did. And it ended up not only fine, but very interesting, and also gained a fantastic sales point along the way. Yet another fresh idea that never would have happened just a generation ago.

 As such, we have a ton of very interesting new facets of sake to pay attention to and learn about these days, thanks in large part to a changing of the guard. Be sure to engage any brewer you might encounter on the sake trail along which you tread. You’re sure to be enlightened at least a bit.

 

Testimonials

SPC Learning Online Testimonials

(Certified Sake Professional Course)

 

 

I just completed the Level 1, Sake Professional Course Online with John Gauntner.  This is the second time I have taken the SPC Level 1.  I completed my first one in-person in Tokyo, and when I saw that John was offering the Level 1 online as a refresher course for alumni, I jumped at the chance!
Not only is John one of the most knowledgeable people in the sake world, his industry insight, and stories from the sake world, make the course one of the most enjoyable things I have done.  You will not be disappointed and John’s motto, “no sake stone left unturned” is an understatement!!  You will learn more than you ever thought you could about sake.  Plus, John’s guided tasting will help you gain a new appreciation for Japan’s traditional, alcoholic beverage.  Highly recommended.

Chris – Okinawa, Japan, October 2021

 

 

John Gauntner’s Sake Professional course was the third Sake educational program I had taken and by far was the most enjoyable and comprehensive. As a advisory teacher for the UK government for many years I have an extensive background in education and am probably not the easiest of students as I really want the content to be comprehensive, engaging and relevant. John delivered all of that and more!
His easy warm style of coaching enabled us all to freely discuss anything we were unsure of, he answered queries expertly and with grace, his obvious passion and knowledge enthused my learning and the lengthy lectures whizzed by so enjoyably that I was always surprised when they ended. The course book is comprehensive and the online exam covered the materials in detail.
John is a community builder, his compassionate style of delivery and respect for all the artisan makers and lovers of Sake means he has the deepest admiration from all who come into contact with him, anyone who wants to really delve into the world of Sake needs to do this course (whilst having a glass of Sake on hand of course!)
Marion Titmuss (October 2021)

 

John Gauntner’s Certified Sake Professional course is an incredible immersion into an awesome topic. Sake. Between an engaging dialogue and open communication of ideas and themes that flow around sake, I never felt any pretense and had a lot of fun while learning an immense amount of information. The class is concise and organized, but not stuffy and flows in an obvious manner that is explained thoroughly. Mr. Gautner truly is the sake evangelist and his passion can be seen in the many jaunts down geeky/informational rabbit holes that add nuance and specialness to the course as a whole. Thank you for being you John!

Zachary Geerson

 

 

John Gauntner’s Sake Professional Course Level 1 is an amazing resource for anyone looking to improve their sake knowledge. I highly recommend it to anyone working with Sake, whether selling, recommending, or promoting, the knowledge gained and connections made are incredibly valuable. The world of sake is often opaque and indirect, but with the guidance of John Gautner you are able to appreciate, understand, and further your knowledge in a way that is simply not possible even with years of self study. Highly recommended!

Austin

 

 

Essential not only for detail-oriented professionals but also very importantly for enthusiasts of Japanese culture—vividly rendered anecdotes and authoritative technical info, blended with affable style by John Gauntner—this is a broad and deep tour through regions, craft, and flavors.

—Balazs Bognar, architect and Partner at Kengo Kuma & Associates

 

 

I’m really so glad that I’ve taken John Gauntner’s Online Sake Professional Course. The course was very well-structured and balanced, covering pretty much everything one needs to know about Sake, including the current situation of the industry.

Elisabeth Llopis

 

 

I have been going to Japan annually since 2013. Sake was offered by many Japanese friends. Even though I own cocktail bars , I know very little about it. Covid-19 has halted all travels, but I was able to find John’s class online. After I obtained my CSP (Certified Sake Professional), I can say the course has exceeded my expectations. In one month, it is true that “No sake stone remains left unturned”. John laid out the fundamentals and roadmaps of sake for this introductory course. It does not mean it is easy. Some topics are quite challenging if you are not prepared.

I wish to continue my learning of sake. John would be my first choice for future studies.

Ethan, Victoria Canada (April 2021)

 

 

As a complete novice of not just Sake but the beverages industry in general, I was unsure if I could follow this course’s content. However, John did such a good job in explaining the material in a simple and concise manner that my worries turned into a fascination with the world of Sake by the end of the first lesson. The course is structured logically and John manages to give in-depth information about Sake through lessons that are engaging even through Zoom. Even though I joined with little prior knowledge, I could confidently say that I know enough about Sake to amaze my Japanese friends by the end of the course!

Cem Ertul

 

 

I thoroughly enjoyed the online Sake Professional Course. John’s knowledge of the topic and passion for it was evident. The lectures were very engaging. I haven’t heard someone talk about a subject with such ease and depth of knowledge in a long time.  The technical aspects were explained extremely well, and the stories one only gains from years in the industry were very interesting, too. He was also exceedingly generous with his time in answering everyone’s questions. I would highly recommend this course and I look forward to taking the Advanced Sake Professional course in the future.

N. Peppler  
May 2021

 

 

I am a Japanese native certified sake sommelier and have been educating sake for the past 5 years in the US. I took this class because I wanted to learn how I can explain “everything sake” better in English. If I were investing my time and money, I wanted to learn from the best and I am so glad I made the right decision. John has more than 30 years of experience in the sake industry, from introducing sake overseas, publishing the most comprehensive sake book in English, to being the first and only non-Japanese judge for Zenkoku Shinshu Kamoyoukai aka Japan Sake Awards. In this course, John has truly demonstrated his deep understanding of Japanese culture and sake tradition in western perspectives.

If you are really serious about learning sake to the next level, I would highly recommend John’s Sake Professional Course. It is not only extremely informative but also very fun and fascinating. John answered all of the detailed questions that I was never able to find an answer for. Now I am able to explain complex sake concepts in a much simpler way to my customers. His materials are well-organized and easy to follow. A virtual session worked well for me because if you missed any points, a recorded session was available for review. I can’t wait to take the in person tasting and brewery tour with John once available!

Ayaka Ito

 

 

Participating in the sake professional course was enjoyable and incredibly educational.  The instructor, John Gauntner, was engaging as he drew upon his decades of personal experience to cover each aspect of the sake brewing process, varieties of sake, sake culture, and the current state of the industry.  The pacing allowed students of varying backgrounds and interests to understand the material clearly, and the certification test was comprehensive without being overly stressful.  I know I will continue to find the information useful, and I look forward to expanding my sake-related knowledge through the resources available via the Sake Education Council.

-Douglas Wagner
Asian Art Department, Denver Art Museum

 

 

If you are already aware of John Gauntner, there is no introduction needed and everything you expected and more will be learned throughout the first segment of the Sake Professional Course. For those still learning what junmai means, no worries, the course is also designed with you in mind. John provides a structured course exploring the history, processes, and nuances of sake. By the end, you will have a solid understanding of what sake is literally, historically, and culturally. If you are in the US, John has made it easy to at least procure sake for tasting. If not, he still provides a detailed list to procure the types of sake needed. The course has broken down the fundamental of tasting sake and provides a fantastic guide on the main characteristics. As someone who was familiar drinking sake, I came out having a higher level of clarity on what sake can taste like and a curiosity for what is out there.

Throughout the whole course and even before it started, John is readily available and will help you with any questions or concerns. Alongside all the information, you have an individual who has been part of the industry. Someone who can provide the insight of the what sake is and what it used to be. Again, the course is for anyone. From someone who wants to confirm their knowledge and experience to a newbie to the scene, John is there along the way to answer questions and share his experience. The only thing I regret is not taking course and drinking more sake.

Michael Kim

 

 

Highly recommend it to anyone who wants to start a career in the sake industry. Took the course in the most unfavorable time (Sat Sun 3am to 6 am) but I was never tired. John is an amazing teacher. His explanations stick to your mind. He is clever and accessible, some of the most important things for someone who decides to teach. His approach on sake and the sake industry is based on real experiences. Due to this, he could tell us so many stories. In the end, I felt like I as part of all of them. His selection of sakes is a plus. It is kind of a reference list you will have to follow your studies on sake. At the end, I was feeling ready to start working and, at same time, dive deeper in the sake world. I am glad to have taken this course and l will take the advanced level as soon as my economic condition permits.

Roberto Maxwell

 

 

I was motivated to take the Sake Professional Certification Course after hearing John Gauntner speak as part of the Japan Information & Cultural Center Virtual Lectures in their 2020 Guormet Series hosted by the Embassy of Japan. John is passionate about sake and eager to share his experience and knowledge on the subject. The course was fast paced and filled with a lot of useful information about the industry and its impressive history. It was a great experience that I would highly recommend, even for someone outside of the industry, like myself. The course was well planned, well delivered, and affordable.  Kanpai!

Gordon Morris – Washington

 

 

SPC LO-4 was an extremely friendly and cordial webinar. I did know his in-depth knowledge about the Sake world through the past email letters and the books, however, the SPC Live Online was a truly different amazing world!!!  John Gauntner’s passion for Sake and the eagerness of other participants inspired me to further efforts to deepen and expand my knowledge of Sake in English. I’m happy to complete this online course, especially as a qualified tour guide.

I’d like to recommend this course to all the Japanese who are engaged in the Sake Brewery Tourism. This would be the only opportunity to learn about Sake in detail, in English. I believe his enthusiastic, thoughtful lecture was an impressive testament to his love for Sake.

Thank you, John！I will continue to study, review and apply the materials.

Emiko Murayama, Tochigi, Japan. (May 2021) 

 

 

Testimonial:  John’s knowledge and most importantly, ability to share that knowledge in a digestible and easy to understand manner, is tremendous.  His experience and resume speak for itself but having experienced his method of teaching and passion for sake first-hand has confirmed how great this course is for me.  Especially being online, I had lower expectations than an in-person session but the online system is smooth, easy, and we had no hiccups.  I learned a ton, feel like my passion and interest for sake has increased 10x and I can’t wait to keep the journey going.  Thanks John for taking the time and effort into building the material and for being so open for any questions or concerns during this process and these times.

Brice Burman

 

 

I had the honor of taking the Sake Professional Course with Sensei John Gauntner right after passing WSET3. I found this course extremely interactive and gained a deeper and practical appreciation of Sake making and state of the industry as a whole. Sensei John’s knowledge of various breweries and his personal connection made us aware of all the possible variations of Sake making and he instilled a sense of excitement in me to explore Sake more. The class was diverse and global and that made it super interactive as well. Thank you Sensei you shared all your passion and knowledge and made me respect and appreciate the Art of Sake making more.

Mahesh Tirupattur

 

 

New to sake?  Already a sake-professional?  Or maybe you brew it yourself?

Regardless of your current relationship with sake, if you haven’t taken John Gauntner’s Sake Professional Certificate course, you are missing out, so so much.

John covers all the bases of sake making processes, terminologies, and the state of the industry, but fills each lecture with fascinating facts and anecdotes that would only be available through his long-standing and trusted relationship with sake brewers across Japan.  These stories make his course unique, captivating, and priceless.  For me, it was an eye-opening discovery to learn ways to broaden my sake tasting experience based on the yeast, rice types and the regionality.  I deepened my appreciation for sake and the industry, but also grew even more intrigued to explore further into the world of sake.  I feel that John’s SPC course gave me a solid compass to confidently navigate through and continue my exploration in the sake world.

I appreciated that this class was offered online and opened the door to over 70 sake enthusiasts from across the globe to participate, without needing to travel to Japan.  Although there were missing aspects of not participating in the course in-person (John also made remarks on them periodically), for the accessibility and the quality of the content, the SPC online course is worth every penny and second.  I highly recommend it so you won’t miss out on the opportunity.

Akiko Yamagami

 

 

To anyone considering taking John Gauntner’s Sake Professional Course:

I am not in the industry but rather an individual who just passionately likes to drink sake and visit Japan whenever I can.  So I cannot speak to whether this class would make you a better server or improve your tips as a waiter or let you win salesperson of the month awards.  What I can attest to, is if you want to learn as much as possible in an entirely painless way while being constantly entertained and surprised, take this class.  Teachers of John’s caliber are very few and far between.  His enthusiasm for the subject is an outgrowth of his engaging and caring nature and his depth of knowledge that comes from years of experience.  He truly leaves no stone alone.  And his goal of wanting to exceed expectations seems a little over-the-top, no?  Anyone taking this class already has high hopes to come away with a ton of knowledge.  And he wants to top that?  Yes he does, and he does.  You might think you have a pretty good handle on the world of sake or at least some aspect of it.  And yet he consistently amazed me in his ability to broaden and deepen any subject.  And not in some arcane way but in a manner that solidifies and expands that base you have.

The course is clearly laid out and it flows easily and understandably from subject to subject.  There is plenty of time for questions and discussion and John makes himself unbelievably available during the class.  He never treated any question or statement with derision or condescension but with a camaraderie of curiosity.  The supporting materials were totally helpful and easy to follow and the final test was well-written, comprehensive and fair.  It had none of those jerky gotcha questions from high school.  He wants to know if you absorbed the material, not if you can decode a double negative.

If you have an abiding interest in sake and want to go deeper, be entertained a few weekends a month and meet a great person, take this class.

Jeff Wilson-Charles

 

 

I wanted to increase my knowledge of sake since we have started selling it in our small restaurant. Before taking John’s Sake Professional Course Level 1 I had very little knowledge of this beverage. John has a tremendous amount of knowledge about sake and Japanese culture and presents it in a way that is easy to understand through his study guides and live presentations. I can confidently say I understand more about the industry and the complexities of sake and am interested in learning much more!

Adam Ogaard

 

 

Hands down the most informative sake course ever. If you think that you can just sit through the course and gloss over details, you’re terribly wrong. John Gauntner’s Sake Professional Course is true to its motto of ‘leaving no sake stones unturned’. He really does go the extra mile and depth to impart his knowledge and wisdom on sake. So, be prepared to take lots of notes and learn from the best. Go for it!!

Sayuri Lim 

 

 

I learned more in a few days with John than in a lifetime of drinking sake. Understanding the intricacies and variations in sake production methods has helped me gain a wider appreciation of the spectrum of sake flavor profiles.  The class was not only educational, but highly enjoyable. The class was suitable not only for professionals in the food and beverage industry, but regular people like me who simply enjoy drinking sake.

DC Palter, Los Angeles

 

 

Thank you very much John, indeed it was a very enjoyable and enriching experience for me. I didn’t expect to learn so much about Sake and I am genuinely surprised by how well organised your material was. I especially love the way you always have the long answer and the one sentence reply to commonly asked questions and I love how your stories and personal anecdotes on the exceptions to Sake (which are so many). I walk away with my preconceived notions challenged and defeated. Well done and I look forward to when we can travel and meet again for the Advance Course!

Dan Ho

 

 

Despite this only being John’s second go at doing the Sake Level 1 online, it was an excellent experience. John’s rich knowledge of the industry shines through with every example, and the course manages a good balance between technical understanding of sake production and colorful stories that bring the industry to life. It seems like COVID has indeed also brought an opportunity to spread sake knowledge more widely through the online format.

Erica Coslor

 

 

John Gaunter is one of the most significant bridges between the English and Japanese speaking sake worlds and his course is essential for anyone with a passion for Japan’s national beverage. He communicates the essential knowledge of sake with a lifelong passion and has transitioned his in-person course into a highly effective on-line format. Even as someone who has studied extensively there was lots of new information, delivered in personal style and with a human touch. ’No Sake stone left unturned’ is certainly true; John has a rich seam of experience and anecdote that means no question goes unanswered.

Thank-you once again and I hope to meet in person sometime soon.

Edward Lynch-Bell

 

 

I took the sake professional course as a way to get in-depth knowledge of the sake industry beyond the usual historical lesson and tasting information.  The course exceeded my expectations by delving into the minute details of sake production,operations of a brewery and even the chemistry behind the brew.  In my opinion this is the most information one can get short of doing an apprenticeship in an actual kura.

I hope to take the level II course one day, but being Canadian, I would rather visit Japan when it is not winter.

Thank you, Merci !

Sylvain Frechette

 

 

“SPC LO is a wonderful, very informative, and interactive course, in which John engages with all the students and really does leave no stone unturned. His teaching is very knowledgeable and detailed yet he presents it all in a way that people from all sake backgrounds will understand. Having taken other Sake courses I will wholeheartedly say that this was the course in which I appreciated the most, due to the attention to detail and to the class that he gives, as well as the overall first hand experiences he passes onto the students. Also, the fact that we were able to split class into five days rather than two-and-a- half allowed me to absorb the material much better, instead of feeling crammed with time constraints. I recommend this course to both co-workers and friends that also share a love of Sake. A+! Thank you so much John!”

Jared Depry, Portland Oregon

 

 

“It has been a privilege to take the SPC LO course with John Gauntner, a true authority in the sake world. If you have a lot of questions, know that he will have all the answers. The course covers general topics about sake, as well as the fine details. I truly and highly recommend it to anyone interested in sake, from beginners like me to advanced connoisseurs, John will keep you engaged from day one until the end.”

Fabricio Romero, Mexico

 

 

“If you are looking for an inspirational voice of in-depth knowledge about the sake world in English, John Gaunter’s Sake Professional Course Live Online will disclose those hidden answers behind the rice-based brew. The beauty of this course is that you can do it in any country. That’s the power of having access to this course online! John Gauntner’s course doesn’t stick to just the textbook material, which students receive once they enroll, but his 3-hour lectures consist of real-life examples and understanding of how a sake brewer decides to brew his or her sake. The detail and focus he puts into his lectures are anything but short as nothing is left untold. The fact the conference is via Zoom means that you can participate and ask him questions directly throughout the lecture. I suggest you take John Gaunter course you will never doubt the world of Japanese sake ever again. Arigatou Gozaimasu, John!”

Sandra Gwee, Australia

 

 

“If you have any inclination to learn about Japanese sake, you need to take John’s Sake Professional Course. I completed the first fully online version in July 2020 and it exceeded my expectations by a mile. Having lived in Japan in the late ’80s-early 90s and traveled there many times, I have been drinking sake for a while and knew some of the basics. But John’s knowledge of every facet of the sake-making process, it’s history, and the state of the industry today, is truly impressive. John’s course significantly expanded my knowledge & appreciation of nihonshu.”

Rob Grenda, USA

 

 

“This course is amazing and more than I ever expected it would be. John is a dedicated teacher and I could not imagine anyone else teaching this course. In my opinion don’t ponder too much on the question “should I or should I not take this course?” Just take it: you will not regret this sake journey.”

José María García Gonzalez, USA

 

 

“I joined the first online version of the course and I was really excited. I am a sake sommelier so I had high expectations, but Mr. Gauntner exceeded them and went beyond. His extensive knowledge is inspiring. And most importantly his passion is unbelievable. I think that it’s what impressed me the most. I learned more than I thought and he revived my passion for sake even more. At the end of the course I felt humbled and inspired. I wish I could meet him, and also my ‘classmates’, soon in Japan! Kanpai and thank you so much!”

Giulia Maglio, Tokyo

 

 

“My SPC live online experience was 110% positive, and I can’t recommend this course enough to anyone wanting to expand their sake knowledge! I had completed two in- person sake courses prior to SPC (WSET level 3 and JSS’s Sake Academy), but still came
away with tons of new knowledge and insider tips from the industry that only John can provide – his level of personal experience with every facet of the sake world is unparalleled. In addition to the detailed textbook and thoroughly prepared lectures, John took dozens of questions from the group during each session — this forum to be able to ask about absolutely anything sake- related and get a thoughtful answer directly from John was an experience bar none. In fact, it might even work better virtually than in person as people seem less nervous to ask questions online! Even with seemingly straightforward queries, I was surprised by how thoughtfully John responded to each one and added his personal insight to really deepen the level of information delivered and present a new angle on many seemingly straightforward topics. If you are thinking about signing up, all I can say is to take the plunge, you will not regret it!”

Sarah Stewart UK

 

 

“John, your passion for the product shines like the North star which makes the course really quite inspiring.”

Steve Peskin, UK

 

 

“John Gauntner’s SPC LO was amazing. John is one of the most knowledgeable people I’ve met and is a great instructor! I learned so much and feel much more confident in my sake knowledge. I look forward to doing his Advanced Sake Professional course when it is
available. I’m ready to go out and spread the word to others about the greatness of sake!”

Brian Brill, USA

 

 

“It’s been a real joy taking John’s inaugural Sake Professional Course live and online these past few weeks. His knowledge is immense and his passion for sake even larger, it’s contagious. The real benefit here is that as well as all the technical data and factual information, John is able to add relevant stories and recollections from his significant exposure to all layers of the sake world.

As a participant I felt very valued and well looked after. Even though this whole thing was done remotely, you could feel the camaraderie of a bunch of sake fanatics coming together, growing in confidence and knowledge.

I would strongly recommend the course to anyone who has caught the sake bug and wants to accelerate their understanding and appetite further.”

Will Jarvis, Hong Kong

 

 

“It has been a complete joy sailing this Sake Professional Course with you – configured with professionalism, executed with ease and scripted in an extremely painless manner. You have triggered in me a lifelong commitment to promoting the word of sake globally that is for sure. Thank you!”

Yegas Naidoo, South Africa

 

Testimonials for John Gauntner’s Sake Professional Course

(Certified Sake Professional)

 

“I had certain preconceptions about him and the course. I expected much from the course, and was pleasantly surprised to find that it even exceeded my expectations. John was a superb instructor and the course was wonderful, refining and expanding my existing Sake knowledge. The class was comprehensive, detailed and John added plenty of interesting anecdotes. The tastings were especially compelling, with intriguing comparison tastings that truly assisted you in understanding the complexities and differences within Sake brewing. For anyone seeking a solid and firm knowledge base of Sake, this course receives my strongest recommendation.

Richard Auffrey @ The Passionate Foodie (read more here)

 

 

“I went to New York thinking I knew a lot about sake, but after attending John Gauntner’s Sake Professional Course, I realized I had barely scratched the surface. Three days and 100+ sake tastings later, I have a plethora of new knowledge and an even deeper appreciation for sake. From rice varieties to koji to the effects different water has on the final product, every aspect of sake brewing is explored. John is an excellent teacher and communicator, and truly an expert in all things sake. I highly recommend this course for anyone who has a passion for sake. I greatly appreciate the effort and heart John put into making this course a meaningful and worthwhile experience and I can’t wait to further my knowledge in Level 2!”

Karise Murayama

 

 

“The mediocre teacher tells. The good teacher explains. The superior teacher demonstrates. The great teacher inspires.” Indeed, John has inspired me throughout my journey learning about sake. Beginning with his book, “Sake’s Hidden Stories” I became fascinated with the attention to detail that goes into making excellent sake. It was a natural progression, then, for me to attend his Sake Professional course and I am so glad I did. It had everything from detailed sake brewing techniques, to extensive sake tastings, to lively discussions of all aspects of sake and the sake industry. If you are serious about sake then you don’t want to miss this course.

Michael G. Emmons, 2009 – App Apps, LLC

 

 

“In my role as Director of Education for Fedway Associates Inc., I have completed coursework from the Society of Wine Educators, the Wines and Spirit Education Trust and the Guild of the Sommelier. What do all these institutions lack? A course on sake! Thanks to John, I now have knowledge of all things sake and an incredible resource for information to share with our sales’ force and their customers. Our portfolio includes over ten breweries and sales continue to grow so the need for comprehensive information is vital. It’s not too bad to brag about passing the test either! John’s teaching style is informative and casual but the salient points are clearly
communicated and the handouts are well organized to make presentations easy to assemble. Whether you work in retail, restaurant or distribution, this class is peerless for sake education. Hope to see you in Japan for part 2!”

Gerry Peserchia, 2009  -Fedway Associates

 

 

“I wasn’t sure exactly what to expect from this course, but having sat-through as well as taught many wine courses (at all levels), I assumed it’d be similar. I was wrong! Let me explain: the primary reason I began teaching wine (and other beverage) was because, obsessed with wine, I attended many lectures, seminars, etc. Without fail, I witnessed a parade of dry-as toast, droning, wine nerds who, though profoundly knowledgeable, failed to pass ANY knowledge on to their audience. It was as if their goal was to let everyone know how much THEY knew about wine, rather than espousing the goal of passing that knowledge on and creating passion and excitement for fledgling wine folks. Having been familiar with John Gauntner’s “Sake World” for many years (Sake World is a GREAT reference for those looking for a one-source site for all things Sake), I knew that the potential certainly existed for another non-learning experience. I could not have been more wrong. John’s course was evenly-paced, intense, challenging and entertaining! He covers Sake in a “soup to nuts” fashion, without becoming mired in the minutiae (which I’m certain …and hopeful…will come with the second level). John CLEARLY demonstrated his deep level of Sake knowledge, but filtered the information in a manner that inspired, rather than intimidated, an amateur like me. Being on the wholesale side of the beverage business, my wine knowledge has only rare application in day-to-day calls. Because of John’s course, however, I’ve already found that a working knowledge of Sake has huge benefits in everyday sales conversations! So far, there is nothing I learned in John’s course that I’ve been unable to use, if needed, in the streets. For those, either in the beverage industry or aspiring to be in the industry, this course IS A “MUST”.

Tim Hirota – Southern Wine and Spirits

 

 

“If you are ready to take the next step in your fascination and love of sake the only way to go is up with John Gauntner. Consider the professional sake tasting course a graduate education as you explore the essence of sake from such an elevated perspective. This course tied in a perfect blend of understanding, appreciation and sheer fascination. Sake is indeed and art form and the professional sake tasting program provided me the proverbial ability to “pull the curtain back on the wizard” in terms of understanding the nuances and quirks that make this industry what it is. Whether you are a beginner or self-taught junky the SPC provides you the rarest of all perspectives on the inner-workings of an age-old profession that is exploding onto the global stage. John Gauntner is a once-in-a-lifetime tour guide and professor wrapped up in an enjoyable and personable package. In a word the professional sake tasting program is purely ‘enjoyable’ and an experience that will energize you for the rest of your life.”

Beau Timken, 2003 – Owner/operator of True Sake

 

 

“As a producer of an alcohol-focused, educational television program, it was imperative that I gain as much information about the subject of sake’ as possible. My initial approach to learning this art was to gain knowledge by working in a sake’ brewery in Japan for the 2009 sake’ season. Once I completed my brewing internship program, I found that I was capable of producing one style of sake. However, I was not fully educated in the variety of the many different styles, regions, history or the nuances of the business industry as a whole. After partaking in John Gauntners’ Sake’ Professional Course, where he passionately touts that “No sake’ stone left unturned” I realized he was not overstating. During this extensive and intensive course, there was truly “no Sake’ stone unturned.” I feel with this program, together with my time brewing in Japan, I am well rounded in this subject matter and find that John’s course will serve me well whether I use the knowledge for TV production, importation, sales or brewing.”

Richard Gummoe, 2009  –Executive Producer, Boy Meets Still TV

 

 

“What differentiates a great teacher from an average one is an innate and developed ability to balance fact with nuance. In his course, John displayed tremendous precision of thought supported by a nuanced and granular understanding of the global sake industry. John is a thought leader in the sake industry supported by his in-depth knowledge of the industry, access to a wide and deep network of industry professionals, and a lucid understanding of when the answer to a sake-related question is “It Depends” and when it is black and white. John’s class is a well designed thoughtful class that can serve as a solid building block for someone interested in getting involved in the sake industry.”

Akshay Shetty, 2009 – New York

 

 

“The Sake Professional Course is excellent because it covers both the theory and tasting of sake in excruciating detail. The material and class is organized very well which allowed me to dramatically increase my knowledge of sake in just 3 days of lectures. John also does a great job of injecting life into the material as well with industry stories & nuances that you would not be able to simply find in a book. One of the absolute highlights of the class is also how well the tastings are broken down. Tastings hundreds of different sakes without any organization over 3 days would just feel chaotic; however John does an excellent job of breaking them down in logical and thematic segments. This allowed me to really develop or train my palate to be able to taste everything from different rice types to regionally. If you really are interested in improved your theoretical sake knowledge and to begin learning how to taste sakes I highly recommend this class.”

Ben Neidhart

 

 

“In June of 2010 I had the distinct pleasure of taking John Gauntner’s Sake Professional Level 1 Course in San Francisco. We were promised “no sake stone left unturned,” and John-sensei more than lived up to his word. The course was a very intense 3-day journey into everything sake, from harvesting of the rice through every step of the processing, to bottling, shipping, tasting, and enjoying. Throughout the course John-sensei’s incredible in-depth knowledge and passion for the subject kept our attention and made the course interesting and exciting. The three days went by too quickly, and I was very sad when it was over. Before taking the class I had read several books about sake and had even ordered and studied John-sensei’s educational products from his Sake World web site. I wondered if I had anything else to learn that I didn’t already know. But reading and self-study only goes so far. John sensei’s insider knowledge gained from years of experience of being intimately involved in the sake industry in Japan add so much life and detail not available in any books, resulting in it being well worth the time and effort to take the Sake Professional Course. I’m hoping to take the Level 2 class when it’s offered next year. If you want to learn absolutely everything there is to know about sake, whether it be for business reasons or personal interest, I heartily recommend taking John Gauntner’s Sake Professional Course. It’s time well-spent on a fascinating subject taught by the foremost authority on all things sake.”

Carl T. Geenen

 

 

The Sake Professional Course is really one of a kind. John keeps everyone engaged and excited during his talk – from one hour to up to a 5-day course. I have not seen anyone who can inspire so many people as John does with his genuine passion and knowledge. If you have even the slightest interest in sake then this course is definitely worth taking. John has contributed so much to the upward trend of sake around the globe by sharing his knowledge of sake and the industry both in Japan and abroad. Thank you, Gauntner-sensei!

Etsuko Nakamura 
Founder – Sake Tours

 

 

“I took the Sake Professional Course in NYC in summer of ’09. The course was thorough and fun with many of his interesting personal experiences in the Japan’s sake world. I was amazed with not only John’s extensive knowledge of sake but also his knowledge of Japanese culture, geography and history to go along with it. (He is more Japanese than I am!) Broad selections of sake were offered for tasting in the class to understand the differences of all kinds which I have never been able to experience before. Another thing to mention was his passion of teaching. He was always attentive to anyone’s questions in very approachable and kind manner. No questions were unanswered. I enjoyed the course very much. I would strongly recommend this course to anyone who is interested in learning about sake in depth. Looking forward to taking level 2 in Japan as soon as it becomes available.”

Iori Kataoka , 2009
Shuraku Sake Bar and Bistro / Zest Japanese Cuisine, Vancouver B.C. Canada

 

 

“No sake stone left unturned is the perfect description for this course. John goes into great depth and covers all of the intricacies that make up the wonderful ambrosia that is sake. Everyone who is lucky enough to take this course will leave it feeling that they are among a handful of people in the United States and around the world that have a real understanding of all the many facets that make up sake. John keeps the material interesting for both total sake neophytes as well as those who have a more advanced understanding of sake. John’s manner is approachable and open and his teaching style is clear, and he is able to make even the most mundane facts interesting. I highly recommend this course to anyone wanting to explore the world of sake.”

Blake Spahn, 2009
CEO, Ty Ku

 

 

“John’s method of teaching both the “short answer” and the more “technically advanced” covers all ranges of people who one may be trying to educate. There is nothing in the Sake World that John does speak of. It is as comprehensive in the history, to brewing process, to culture, and to the tastings of almost 100 different Sakes that could not even imagine is paralleled. I highly recommend John’s class no matter your Sake knowledge. You will learn, be entertained, and come out with a great understanding that Sake needs to be promoted to rid of the misconceptions and to clear the mystery behind this ancient beverage.”

Avery Martin, 2009 -New York

 

 

John’s course is essential for anyone that is truly passionate about sake. It is the necessary well rounded education on a topic that appears simple yet has so many underlying complexities that are necessary to understand for true appreciation. The course simplifies complex processes and pieces things together in a very cogent way that allows even the layman the ability to wrap their head around the topic. While the course goes in depth on the brewing process what is truly fascinating are the anecdotes used and historical facts that tie the topics together and keep the subject matter fresh and relevant. I thoroughly enjoyed the class and would recommend it to anyone.”

Kirk Spahn, 2009

 

 

“The Sake Professional Course was extremely worthwhile and informative. An A to Z of sake. John is a first rate instructor; both his passion and knowledge are consistently conveyed throughout the course. The material is very well organized and approachable, yet sufficiently in depth. This is a “must attend” for anyone who wants to really understand sake.”

Andrew T. Chrisomalis, 2009

 

 

“The Sake professional Course covered all aspects of sake, from brewing to tasting and provided the context for understanding the geographic variations of sake. John Gauntner is a superb lecturer who makes the subject of sake fascinating for all.”

Mary Goetter, 2009

 

 

“I had the good fortune of taking the Sake Professionals’ Course because the distribution company that I work for had the opportunity to send 1 person to the course because of our relationship with TYKU. Before taking the course I knew nothing about sake, beyond knowing that I enjoyed drinking it. The course not only demystified sake, but in fact I now feel as if I can hold an engaging high level conversation on the subject. Being a bit of a wine geek, I appreciated the high technical level of the course, particularly in reference to the production methodology and some of the chemistry, etc. Also, because the students were generally more advanced than I in their sake studies, I very much enjoyed and appreciated the fast pace of the class. I feel I learned an incredible amount and am so excited to continue to drink sake and expand my experience with sake.”

Jordan Lari, 2009
Empire Merchants

 

 

“John Gauntner’s sake course is surely the most comprehensive available. For anyone wanting to learn everything there is to know this is the course for you!”

Brad Paddock
Rock Sake

 

 

“Just back from three days of Sake study, tastings and discussions that reinforced many points, answered numerous unanswered questions and gave plenty of fuel to help me continue to spread the love for premium sakes. John’s depth and breadth of knowledge knows no bounds and he has this uncanny ability to capture all of us from all levels and backgrounds and in a very short period of time be able speak to all on the same level. An excellent program that I wouldn’t hesitate recommending to anyone, whether an industry professional or an interested consumer who wants to fuel their sake passion!”

Patrick Ellis
Blue Note Wine & Spirits Inc.

 

 

” ***** out of five!” I laughed, I cried, I drank sake until it came out of my ears! John Gauntner’s sake professional course is unlike anything else out there, a delicious and intensely focused, yet thoroughly enjoyable exploration into the world of sake. I came away with a far deeper appreciation, not just for sake, but for Japanese culture and cuisine as well. Highly recommended.”

Todd Eng, 2007
Owner-operator of soon-to-be-opened sake pub in SF

 

 

“Thank you for your dedication to the sake world in general. I thoroughly enjoyed your class, and received great benefits from the knowledge I was able the gain through your course. I knew very little about sake starting your course but grew a “love” and appreciation for this obscure beverage. Even as I write this, I just got done tasting sake from one of our vendors, and was able to distinguish between what he was selling me and what I knew (for sure) from taking your class. In other words I was now informed and was able to make an intelligent choice based on the knowledge gleamed from your course. This course was invaluable to me. On a personal note I am able to enjoy Asian cuisine (sushi, Thai, Chinese, etc.) paired with a sake of my choice, which enhances my dining experience.”

Robert Perry
GM-Khotan at Treasure Island

 

 

“Thank you very much! I can’t tell you how much I appreciated taking your course. As I said before, I really respect your style of teaching. The manual was very thorough. Your lecture was replete with brewery stories which put the technical data in perspective. Your explanations were very clear as you guided us from simple to complex. The comparative tastings perfectly solidified my understanding of the subject matter. It’s one thing to learn about sake, it’s another to experience what was just learned. I have always taught people that the best way to learn about wine is to read and taste. I look forward to taking SPC 2. Thank you very much for allowing me to begin my journey in this wonderful world. On a side note, I have earnestly begun experimenting with non-Japanese food and sake pairings. I am enjoying the umami-to-umami (U2U) connection.”

Jonathan Davis, Las Vegas, 2009
Southern Wine and Spirits, Las Vegas

 

 

“I was exposed to premium sake 25 yrs. ago by a Japanese sushi chef, who taught me the correct way to eat and enjoy all Japanese food. He would occasionally get a bottle brought to him by someone returning from Japan. Nobu-San would share and explain what I was having but it was confusing and a little hard to understand. I now work in a wine store owned by two Master Sommeliers. We have always been a leading edge kind of store and started carrying premium sake almost ten years ago. We stumbled through learning what we could from some articles and suppliers info until we became aware of your book and subsequently your enthusiasm for sake. One of the owners has taken your course in New York and two courses in Japan; her enthusiasm has driven our sales and an ever expanding selection of sake. I attended the class with the other owner so that we could begin to keep up with Sally. The way you presented the vast array of information in a clean and logical order opened my eyes to so much I had taken for granted. Sake is liquid art and as such is very subjective, however understanding  the history, materials and techniques can make for a much more gratifying experience. As the buyer for the store I now have the ability and desire to choose and present a broader and more interesting selection of sake’s and to educate and inform our customers to another interesting and exciting beverage choice. Domo! Sensei!!”

Jeff Mathews, 2009
The Boulder Wine Merchant

 

 

“The course was great! John was his usual fountain of sake knowledge when teaching. The 90 or so bottles we tasted covered a wide range of styles, rices, yeasts, ages, etc. There is certainly no better opportunity in the US to taste and evaluate such a collection with such all-star instruction. Overall it was a great experience – highly recommended for anyone interested in sake.”

Wayne Belding, 2009
The Boulder Wine Merchant

 

 

“This is an excellent and comprehensive class on sake. I don’t think there was a “stone unturned” or a question un-answered, and the tastings were some of the most thoughtful I have ever encountered in the wine/sake/beverage business. We compared rice varietals, yeast strains, regions, pressing techniques, temperature differences, and quality levels, and the sakes chosen for these tastings demonstrated the differences and made sense. John is an amazing teacher, and does a great job of explaining a very complicated beverage in understandable steps. I recommend this class to anyone interested in sake, regardless of their profession. Very inspiring and eye-opening!”

Morgan Hartman, 2009
Vine Connections LLC

 

 

”Having the unique opportunity to learn about sake from John was truly enjoyable and memorable. The amount of knowledge he has gathered over the years in a field that is not so easy to access, especially for non-Japanese, is amazing. I highly recommend taking this intense course if you are in any way interested in sake. Tastings are also very well done, always with a very specific purpose, whether to showcase regional styles, sake rice types, even serving temperatures and vessels. It was great to taste almost 100 sakes in three days, especially those that are impossible to find in the US. This enriching experience was hard to beat and I am certain my sake program with over 120 labels will immensely benefit from it.”

Dieter Xiao, 2009
General Manager, Shibuya Restaurant, MGM Grand Las Vegas

 

 

“One with the lot! John Gauntner’s Sake Professional Course is the one stop, be-all and end all, look no further, insight into the world of sake. From the basics through to the nitty gritty,all points are covered and it’s one hell of a ride. During the first section of the course, each day participants are skillfully guided through the tastings and technical in the classroom, then masterfully unleashed into the world of izakayas and sake bars at night to put their newfound knowledge to the test. John is always there for you, with his limitless knowledge and unyielding passion for one of the world’s great drinks. His expertly prepared class notes, extensive tasting hints and well considered evening haunts make this course a must do for anyone who has more than passing interest in sake. The excursions into the world of sake brewing and the kura visits are worth their weight in gold, an experience you would not be able to enjoy by any other means.”

Andre Bishop, 2007
Owner, Izakaya Chuji Japanese Restaurant Chain, Melbourne, Australia

 

 

“I am the gallery manager for Lesley Kehoe Galleries, dealers in fine Japanese works of art. In January 2007 I was fortunate enough to attend the sake professional course in Tokyo. The course was a thorough and enlightened introduction to the many guises of Nihonshu. Unlike many of the attendees, I am not involved professionally in the beverage industry however this was no barrier to John presenting a clear and balanced presentation of the available information. The range of sake on tasting was extensive and represented a huge variety of styles. I came away from the course on massive high and would not hesitate in recommending this course. Become a 酒人(sake person)!!”

Trevor Fleming
Lesley Kehoe Galleries, Australia

 

 

“If you’ve been bitten by that alluring sake bug like I was ten years ago, and you want to take a deeper dive into this “drink of the gods” for your professional development or purely as a personal quest, take John Gauntner’s Sake Professional Course. As an avid sake enthusiast and restaurateur, I found tremendous value in this course. Over the intensive course, John will guide you through an engaging tour of this wonderful beverage that is as complex and fascinating as wine – – from the history and tradition thousands of years old, to visits to modern day sake brewers where you will have the privilege of seeing the brewing process in action. The “classroom” education is reinforced by tastings of numerous sakes. John’s anecdotes and stories, collected over decades of his immersion in the sake world, add vivid texture to the course. And of course, it is sake after all, so your fellow classmates are pretty much guaranteed to be fun and come from a host of interesting backgrounds. If you like sake, love sake, want to learn about it for your professional or personal development, or even have a slight interest in digging deeper than admiring those beautiful labels, take the Sake Professional Course.”

Nancy Cushman, 2006
Proprietor & Sake Sommelier of O Ya Restaurant in Boston, MA

 

 

“I thought I already knew a lot about sake. I was wrong. We tasted many amazing sakes not available in Canada, and many that were brought in from Japan. Mr. Gauntner’s articulate lectures were very enjoyable, and he delighted us with many anecdotal moments from his experiences in Japan. John Gauntner’s course mantra is ‘Leave no sake stone unturned’. It was indeed enlightening to know that what I knew was the equivalent of a grain of sand’. Thanks John!”

Michael Tremblay
Event Coordinator, ki modern japanese + bar

 

 

“Considering whether to take John Gauntner’s Sake Professional Course is a no brainer. When you complete the course, you’ll be a sake aficionado schooled by one of the great sake experts in the world, who’ll have personally guided you through numerous tastings and brewery tours in Japan. It’s a unique opportunity not to be missed by anyone with a keen interest in sake. John’s passion for sake is evident in his books and articles, which are wonderfully written and informative, but they’re nothing compared to being in the same room listening to this guy talk. From the basics of how sake is made, to the nitty-gritty of yeast strains, to his many enjoyable
sake anecdotes and observations, John’s enthusiasm is palpable and inspiring. It was remarkable to meet others–from different countries and walks of life–and bond via our mutual love of sake. It made me realize just how far-reaching this drink’s popularity and influence has spread outside of Japan. The course allowed me to truly understand, by seeing first-hand, the depth of tradition and care that goes into the craft of sake-making, which has only further enhanced my interest and appreciation for nihonshu.”

Elise Gee, 2006
Sake Educator

 

 

“Hiroko and I couldn’t have had a more thorough immersion in all aspects of sake than that which we experienced at with the SPC this past January in Tokyo. I can’t imagine how any course on sake could have been more comprehensive and, equally important was that the material was presented in the most articulate, easily understandable and absorbable fashion…not so easy for a subject fraught with complexity and inextricably intertwined with thousands of years of Japanese culture. This is THE definitive course of study for anyone who is passionate about sake and/or involved with serving or selling it. We cannot thank you enough for giving us
the foundation necessary to launch our shop in NYC!”

Rick Smith & Hiroko Furukawa, 2007
Sakaya…New York’s first shop specializing in sake

 

 

“What a lucky person who has the opportunity to meet the Sakeguy! John Gauntner is extremely well versed in all aspects of Nihon-shu, the national beverage of Japan. His presentations, tastings, courses, as well as books and numerous articles attest to a lifelong commitment and love of all things Sake. If you have a desire to know more about this exquisite elixir; John can de-mystify, add clarity and enhance your appreciation. He is an excellent teacher, never a dull minute, and well worth twice the price for all that is imparted in any of his educational venues. The Professional Course brings together all aspects of Sake. It is presented in a simple, logical and straightforward manner. A beginner is not befuddled, and the more seasoned Sake aficionado is not left wanting. All material is well presented, made interesting to professionals in the field and laymen alike.
I found his Level I Course to meet my needs. Being of a long-time resident of Japan, but non-fluent in Japanese, socially engaged, but not as knowledgeable about my now first preferred alcoholic beverage. I am now very comfortable hosting my Sake parties, and speaking about Sake with more authority than I had before.I most highly recommend this course to anyone having more than a passing interest in Sake as a beverage and to gain insight into one theme in the Japanese way of life.”

Mike Brenyo, D.D.S., Las Vegas 2009
Yokosuka Japan

 

 

“John’s course is a must for anyone interested in sake. I strongly suggest getting in as soon as possible because the interest in sake and John’s classes get’s bigger every year. His approach to teaching the ways of sake is down to earth and very comprehensive. I use what I have learned on a daily basis with my staff and clientele. It was an honor to be in the presence of someone so knowledgeable and so humble. It is easy to see why the Japanese sake community loves him so. I look forward to taking the advanced class in February of 2008. Thank you John for being a wonderful sensei and a hell of a guy.”

David A. Roth, 2007
General Manager Koji -Yakitori – Sake – Bar, Hartford CT.

 

 

“John Gauntner’s “Professional Sake Course” was a fabulous learning and tasting experience. His deep knowledge, passion and understanding of sake (in all its beautiful vagueness) is evident to all who take his course. John’s intention to “leave no sake stone unturned” over the three days of intensive study and tasting exceeded expectations. The sake industry, hotel and restaurant professionals in attendance conveyed to me the level of talent seeking out John’s take on the world of sake.”

Phil Heyser, Las Vegas 2009 CS, SSI

 

 

“The saki course was great and anyone who is passionate about saki or in the industry will strongly benefit from the course. Except for your books finding good solid info about saki for the English speaker can be a difficult task. The course not only sheds light on all the ins and outs of saki production from the grain to the bottle but also has numerous tastings designed between/after the lessons. We tasted over 90 sakis in three days and this really helped me open my mind to the different flavors and possibilities in the world of saki. The course itself is very well organized; you also receive a great handbook with all the info from the lessons. John is a good and patient teacher, who takes time for all students’ questions and is thorough in his explanations. If it’s saki you’re into, there is no better place to go. Kampai.”

Michael Opalenski, 2009
B. United

 

 

“In the world of sake, understanding the dynamics can seem vague and obscure. Sake, unlike other forms of alcohol, is a process that not many are capable of explaining because it is far more complex than most. John has the unique ability to uncover the veil of the sake world as he guides us through the lose translation and dimensions of the process itself. The course not only goes in depth regarding the fundamentals of sake, it also teaches you to use your senses to guide you through understanding the various types of sakes there are and the history behind them. The experience not only left no stone unturned, but generated the stepping stones I needed to become a better success at my workplace as well as build the confidence to better educate and understand a trade that I’ve grown to love. Taking this course is like traveling to a far off country to understand its culture you never come back as the same person. With that said, I look forward to experiencing taking level 2 in Japan.”

Bernadette Stanton, Las Vegas 2009
Sake specialist at Hachi, Red Rock Resort, Las Vegas

 

 

“Just wanted to let you know how fantastic I thought the Sake Professional Course was. The tastings were first-class; I’d never seen so many different types of sake all together in one place before. I didn’t expect to have so many sake to taste and study and was pleasantly surprised. The instruction was clear and easy to follow. Everything was presented in a logical order and was great for someone who knew absolutely nothing about sake. As a sommelier and bartending instructor everything I learned is really going to take my career to the next level and help me offer something totally unique to my students and clients! Thanks John! Looking forward to Level II.”

Kristy Koehler
Vancouver, Canada

 

 

“Having lived in Japan for more than 25 years I remember John’s first sake articles in the English language newspaper. Long before all the world’s information became “google-able” I patiently waited each sake article. I remember thinking, “This man is interpreting the ‘Rosetta stone’ of sake”! He is making perfect sense of the hieroglyphics on sake labels and installment after installment he is explaining the intricacies of a product whose sophistication I so appreciated, but could not easily articulate. John’s books were added to the newspaper clippings. And as I prepared to leave Japan and return to my native New York it was John’s writings that made me eager to learn even more and become part of the niche of sake lovers and sake professionals. When I heard of the Sake Professional Course I could not resist. John breathed life and a fiery passion into all the words in his articles and books. The pace of the class demanded one’s full attention. And taste buds needed to be set at Orange Alert so as not to miss the subtle nuances of the awesome selection of fine sake John prepared for us to taste. I was able to parlay 25 years of professional experience in Japan and the invaluable lessons of the Sake Professional Course to secure a wonderful job in the trade. And I refer to the text and to John whenever I have a question. In Japan they say that it is rude for a student to “praise” a teacher. So I will paraphrase a Buddhist teaching.“I rely on the teacher; the teacher relies on me” Meaning that just I relied on the excellence that I knew the teacher would bring to the course. I want John to be able to rely on me, his student to disseminate correct information and maintain the integrity, passion and joy of sake he so generously shared with all of us in his Sake Professional Course. I am forever indebted.”

Linda Noel Kawabata
USA Brand Manager Akita Sake Promotion and Export Council

 

 

“Sam Calagione, the founder of Dogfish Head Breweries once said, “The only teachers worth listening to are those who realize that you might have something to teach them, too.” John is one of these great teachers, his passion for sake is amazing and infectious, and his array of accumulated knowledge is vast. He remains approachable and open-minded which ensures that he and his students always keep learning and having fun. The best way to learn is to do; the course embodies this spirit and is not only a way to receive a formal sake education, but perhaps the only real way to receive a genuine understanding of the subject.”

Yoed Anis, June 2010
Austin Texas

 

 

“The three day Level I Sake Professional Course intensive was exactly that, intense! I had no idea there was so much depth and detail concerning the production and brewing of sake. I have been in the Food and Beverage Industry for over 10 years. I have spent most of that time in New York City and Las Vegas as a bartender, but I have never been exposed to or needed to learn about the world of Sake. I was just awarded my Certified Specialist of Spirits in July of 2009 and promoted to Master Mixologist of MGM Grand Hotel and Casino, yet still no exposure to sake, until your course. I found your understanding and depth of knowledge to be remarkable.

Likewise, your course material and approach to teaching, while probably not for the novice enthusiast, was very comprehendible for the Beverage Professional student. I found myself not only learning, but becoming excited about this new found knowledge. As we progressed through the material and days I started making the connections within the process and found myself less bogged down by the language barrier. In short, it all started making sense. I was amazed at how much knowledge could be attained in the allotted amount of time. Apart from the classroom material, I had never been exposed to the number and styles of sake in the tasting module. I appreciate the structure of the daily tasting as each one focused on a specific theme. We had geographical tasting, rice varietals tasting, quality difference tasting, and vintage tasting and as we moved through each one you not only gained appreciation for the different styles, but you also began to understand the difference and impact of each decision in the brewing process.

All together, as a professional in the industry, I found this course invaluable at increasing my knowledge and comfort with a product that up until now was completely foreign to me. I now feel effective at recommending sake to our guests and being able to decipher any sake label. I would like to thank John for his passion and tireless devotion to his craft. To openly offer your knowledge and expertise to others is a tremendously humbling gift. Repeatedly throughout the course John expressed how each of us “own him” now, but I think that is a reciprocal feeling. It is all of our responsibility to spread the knowledge and passion John has been so kind to impart and therefore he “owns” a team of ambassadors around the world. In closing, I would recommend this class to all industry professionals as well as any sake enthusiast.

Kent Bearden, CSS Las Vegas, Nevada, USA
Master Mixologist, MGM Grand Hotel

 

 

“Thanks for being the best guide possible into the realm of Sake. You are an engaging presenter and an expert from whom I learned a ton. I was a hundred percent impressed with the course experience.”

Kenneth Stutz – Piedmont, CA
Stutz Company Inc.

 

 

“I thoroughly enjoyed the Sake Professional Course with you in San Francisco, this summer. I knew that I had absorbed a great deal of information during the tastings and lectures, but was pleased with how events unfolded on my return. I arrived back to the heat of Dallas and was a guest at a going away party for one of our Aikido instructors. I was promptly given the sake menu at the sushi restaurant and admonished to pick good sake for the group! I was obviously being put on the spot (they knew where I had been!) and the pressure was on to perform. I was pleased to be able to look at the sake selection of around 10 sakes and recognize each one. I was able to answer the group’s questions and select a few bottles to meet everyone’s tastes (we decided on the Tokubetsu Junmai (high milling rate of a ginjo), the Dai Ginjo and the Nigori sake). Everyone was pleased with the selections and I left feeling that my time and money with you had been well spent. I look forward to returning to Japan and joining you for the brewery tour and level two class!”

Dr. Nick Chamberlain, June, 2010
Chamberlain Studios of Self Defense
Dallas, TX

 

 

“I participated in John Gauntner’s Sake Professional Course January 2006. In my perception, this is the best way for a non Japanese speaker to get a proper understanding of sake, and I would strongly recommend anyone with a dedicated interest in sake to take this course. It is however, important to take the whole course, including the visits to the various breweries, as this gives a broader understanding of the cultural and technical aspects of sake and sake brewing. The 5 days of which my course took place, was extremely tiring, as the day’s itinerary was packed. This is however a good thing, as I felt I did nothing but living, thinking and doing sake for 5 days.
I cannot write about this course, without mentioning the dinners which followed every day’s classes. This included everything from restaurants to Izakayas where the meals, the sake and the atmosphere were absolutely wonderful.”

Kjetil Jikiun, 2006
Head Brewer, Nogne O, Det Kompromisslose Bryggeri AS, Norway

 

 

”If you are looking to enhance your knowledge on sake and experience first hand all that you need to possibly learn and taste, this course has it all…and much more! John made sure all the critical points on sake brewing and more were extensively covered during the course and was extremely accommodating in fielding the numerous questions thrown his way. The ultimate professional!”

Les Pung
Elk Grove CA

 

 

“Everyone can learn from John’s course — from home brewers to bar managers to distributor professionals. The course is well structured and covers everything from the core basics to a detailed exploration of the production process, which is critical if you want to educate others about the intricacies of Japanese sake. Advanced topics include issues that you can find very little about, including slow brewing yeast starters, the chemistry of sake and a look at the regional variations across the country. Tasting is a key component of the course and John does
an excellent job of selecting sakes to demonstrate key points throughout the course. I wouldn’t hesitate recommending this course to anyone interested in sake. John is sincere in that he wants to create a network of people who can educate the world about sake and dispel many of the myths that have held the category from gaining widespread acceptance in the mainstream market.

Jim Andrews
Founder/CEO, Wasabe Beverages Inc

 

 

John’s course was fun and informative! He definitely knows his sake and consequently, now so do I.

Craig Dahlberg, 2009
moto-i in Minneapolis

 

Hokkaido Rising

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This article was originally published in Sake Industry News Issue #17

There are 47 prefectures in Japan, and every single one of them makes at least a little bit of sake. This was not the case until a few years ago, when one company in Kagoshima, the erstwhile lone holdout owing to its status as the premier sweet potato shochu producing region, added a sake to their array of shochu. Even in tropical Okinawa, the home of the idiosyncratic distillate awamori, there is one company who makes a tank or two of sake a year.

There are of course the major producing regions, like Hyogo, Kyoto, Niigata and Akita, and also those on the other end of the spectrum that produce very little. Buried in there somewhere amidst the more nondescript regions is Hokkaido. As the northernmost of Japan’s four main islands, Hokkaido is one prefecture all by its large self. But Hokkaido’s sake-brewing fortunes are possibly pivoting toward recognition and popularity.

The prefecture is attracting a lot of attention on several fronts that straddle a variety of industries. Namely, there are a couple of new breweries there on the sake production front; there are a handful of new sake rice varieties there showing up the agriculture front; and there is a lot of proactive tourism promotion there as well that continues to be a formidable destination draw. The intersecting aspects of these three are laden with potential as well.

Looking back a bit, Hokkaido once had over fifty breweries at its peak, and was the tenth largest brewing region. Things contracted from that zenith, and now there are only 13 breweries remaining, although many of them are noteworthy and appealing.

Next, let us look at sake rice. I recall a brewer from one of the Hokkaido companies once telling me that he found an old brochure from his own company on the floor of the storage room in the brewery. In the brochure, the company boasted – not stated, mind you, but actually boasted – that all of their rice was from Japan’s main island, Honshu, and that none was from Hokkaido.

Why? Because back then, Hokkaido rice had a pretty bad reputation. But a combination of agriculture technology and, unfortunate though it may be, climate change has made Hokkaido rice quite appealing, tasty and reasonably priced.

On top of regular table rice, much effort has been put into developing sake rice strains too, with good success. Hokkaido represents about 22 percent of Japan’s topography, so there is plenty of room for sake rice cultivation. And rising to that challenge, Hokkaido is now the second largest rice-producing prefecture (for all rice, of course, not just sake rice).

There are three main sake rice varieties developed and grown in Hokkaido, all created in the last twenty years or so. The most widelyYeast Starter grown, Ginpu, tends to yield light and clean sake (Ginpu, by the way, has established itself well enough to be used by breweries all over Japan, and is now firmly ensconced in the list of the ten most-grown sake rice varieties). Next is Suisei, which is well rounded and often yields a gentle sweetness that seems especially prominent amongst Hokkaido’s dry sake environment. And third is Kitashizuku, the newest. So new, in fact, that it is hard to see a tendency of character in the sake made using it. That will take another few years. There are a also a couple of widely grown table rice types used in sake brewing too, namely Kirara 397 and Yumepirika.

There are, in fact, several breweries that look at global warming and believe that, as things get warmer, Hokkaido will become an increasingly important rice region, and as such it is beneficial to learn to use the rice from that region well, and to develop the personal relationships that will help ensure a steady supply once that time comes.

Back to the sakagura of Hokkaido, several are well-known and have been for decades, perhaps none more than Otokoyama. Others include, Kokushi Muso, Chitosetsuru, and Kunimare. Lately, a smaller brewery making a sake called Niseko is making its mark as well.

Perhaps most interesting to many in the sake world are two others, one being Kawakami Taisetsu. Readers may recall that in the last issue of Sake Industry News we spoke of the hassles involved with getting a sake-brewing license, and in this case as well it was not granted anew. Rather, a passionate investor of some means bought a dormant brewery in Mie Prefecture in the western part of Japan and moved the company up to Kawakami Village in Hokkaido and started the company anew.

The tōji is a journeyman master brewer, having worked at breweries in five different prefectures before his most recent one in Hokkaido, which went under a couple years ago. The two teamed up and began brewing Kawakami Taisetsu in a small, craft-laden manner using the three aforementioned Hokkaido sake rice types. As mentioned above in Industry Stirrings, things have gone well enough for them that they are opening a second brewing location that doubles as a tourism site and is to some degree open to the public.

No alt text provided for this image

There is also one more brewery that packed everything up and moved up to Hokkaido: Michizakura Shuzō, brewers of Michizakura sake. This company moved their production to a village in Hokkaido that had no breweries. The brewery itself is under construction, with brewing slated to begin in October. There is a story as to how and why this move took place, but I am not yet privy to it. Look for that in a future issue.

Then there is the touristic aspect of Hokkaido. It has long been a popular ski destination, although perhaps more for visitors to Japan than Japanese people. But beyond that there are just huge, beautiful expanses of nature, with hiking and camping and a plethora of agricultural products to enjoy. All of these are great opportunities to let the world know just how good their sake can be.

There is just one concern that I have, and that is that there are only 13 active breweries up there. Of course, that is plenty if the goal is just to find great sake. Heck, one can be enough! But it is easier to develop a reputation as a sake-brewing region of diversity and quality when there are a large number of breweries with a large number of products from which to draw. With only 13 making sake up there, as good as each one of them might be, once having tasted the lineup, some folks might move on to other regions of note.

But in truth, while having a reputation that pervades the entire region can help in marketing the sake of that region, if most or even some of the breweries are doing well enough with their sake and its reputation, then the region should be considered successful.

Look for the sake of Hokkaido, especially but not limited to the ones mentioned above. It should continue to prove a very interesting region in the years to come.

Modern Milling: Regular, Henpei, and now Genkei

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This article originally appeared in the April 15 issue of Sake Industry News. 

Amongst the many steps of the sake brewing process, some are more glamorous than others, and that therefore garner more attention. “Koji-making” and “yeast starter” sound so much more romantic than “milling the rice.” As such it becomes easy to dismissively abridge the more mundane-sounding processes, and even more so when modern machines do a much better job than hassle-laden traditional hand-crafted methods.

And rice milling is the epitome of this. We usually say, “first, they mill the rice…” and move on to the more glamorous steps. But that belies how incredibly important milling is. One could say it is the most important step, since if the rice is not milled well – if there are lots of cracked or broken grains as one example – then the rest of the processes will not proceed well and the resulting sake will suffer.

Why, again, do they mill the rice? The objective is to remove fat and protein from the outside of the rice grains while leaving the starch in the middle intact, and doing this in such a way that the rice grains do not crack or break. Protein and fat can give character to sake, but they are usually viewed as the cause of rougher flavors. And avoiding cracking and breaking while milling is important so as to let the microorganisms used in the process to do what they need to do effectively and predictably.

From eons ago, rice in Japan has been milled a bit before being consumed. But really, only the outer eight to ten percent is milled away; that is enough to significantly improve the way it tastes. Long ago rice was milled using using grinding stones, often driven by water wheels when available. But this was rough, and only the very outer portion (that eight to ten percent) could be milled away.

In 1896, the company Satake, located in Hiroshima, developed automatic milling machines that made all that much easier. And that company grew into the largest rice milling machine company in the world, which they remain today. In the 1930s, Satake went on to develop special milling machines to mill rice especially for sake brewing. These employed harder milling stones that were much larger, and through these developments brewers were able to mill the rice much farther then ever before. This technology led to higher and higher milling rates, and eventually, the advent of ginjo-shu.

So for a long while, it was all about Satake. But note, the company’s bread and butter (or rice and pickles, as it were) was machines for table rice, a market they dominate today as well. But there are other milling machine producers, and many have come and gone. Today, the other main company that makes rice milling machines is Shin-Nakano. Both are great companies, and both continue to make their presence felt.

Shin-Nakano, while a much smaller producer of milling machines, is part of larger holding company that owns other sake industry businesses, including a couple of sake breweries as well. And they have maintained plenty of relevance by focusing on craft breweries, and offering plenty of added value, in the form of research with backed by proper scientific methods that has from time to time gone against what has been common sense in the industry. For this and other reasons, many sake brewers stick with Shin-Nakano machines, and they are quite visible in the sake world.

But beyond the machines themselves and their producers, there are developments that start out as ideas in the minds of brewers and such, and eventually work their way into the technology. One of those is what is called Henpei Seimai, or flat milling.

In order to grasp Henpei Seimai, remember that rice grains are not round, but are oblong, kind of like a rugby ball, and the starch center known as a shinpaku within is also basically of that shape. And like many of us human beings, there is much more meat around the midsection than at the top or bottom. This “meat” in sake rice is fat and protein. But when milling machines mill, they take the rugby-ball-shape and make it round by milling evenly everywhere around the grain. This means that, when milling is done, there is more fat and protein around the sides of the shinpaku then at the ends.

If they could somehow maintain the oblong shape and mill more around the midsection then at the top or bottom, a higher ratio of fat and protein could be removed. This idea was proposed about thirty years ago by Mr. Tomio Saito, a former Chief Official Appraiser at the Tokyo Regional Taxation Bureau.

And it worked! The concept was embraced by Daischichi brewery in Fukushima, and others followed soon after that, and Henpei Seimai was born. (Actually, Daishichi takes it a bit further and calls it Cho-henpei Seimai, or “Super Flat Milling.” You can learn more about that here.)

Henpei Seimai does not call for special milling machines. It just calls for modifying and jury-rigging older machines, a lot of skill and a ton of patience on the part of the miller. But basically things are tweaked so that the rice grains fall in fewer numbers against the milling stone, and maintain a vertical orientation as they do. This means that more gets nicked off the sides each time than the top or bottom, and the henpei seimai goal is achieved. So anyone with the requisite skill and experience can do it, it just takes longer, and uses more energy as well.

This is obviously appealing to most brewers: remove a higher percentage of fat and protein with less milling. But since it is a hassle, most brewers do not do it. Yet, amongst those that do, Shin Nakano seems to be the machine of choice, (although that is based on observation and word on the street rather than hard statistics).

However: Satake came back into the mix by recently developing a new milling machine that can do Henpei Seimai, but without all the little adjustments that are normally called for. No mess, no stress. Just select “henpei” and it works. It does it faster as well, and uses less energy in doing so.

But they also took it a step further: Satake developed a slightly different milling outcome that they call Genkei Seimai. Genkei means “original shape,” and as can be surmised from the name, it purports to mill the rice in such a way that it ends up closer to the original shape than normal round milling or Henpei Seimai. The result is that there is more fat around the middle than Henpei, but less than regular milling. However, there is less cracking and breaking since the original natural shape remains more integrated.

They have, in fact, just introduced this machine and this way of milling, so there are not enough results in the field to develop an opinion. That will come, and we will look at some preliminary mumblings in a moment. But to me, the most significant thing about all this is that the mighty Satake is actively getting involved in the sake rice milling game again. That bodes quite well for the sake world.

Back to the differences between the milling methods, please refer to the drawing. Regular milling takes a rugby ball and mills it into the shape of a baseball, Henpei Seimai mills more from the fat-laden sides than the ends, and Genkei Seimai is less flat, and mills somewhere in the middle, with the objective being maintaining the original dimensions, so to speak, of the rice grain.

Several breweries in Hiroshima cooperated with Satake to brew sake that were identical in every way other than one being milled using Henpei Seimai and the other using the newfangled Genkei Seimai. One of them was Imada Shuzo, brewers of Fukucho. The owner/toji, Ms. Miho Imada, sent me a bottle of each to do the comparison.

In truth, I only had one bottle of each, and both were freshly pressed and nama. While certainly delicious, I might be able to tell a bit more with some time in the bottle and pasteurization, but that chance will come in time. And from what I tasted, the results were as subtle as might be expected considering how slight the differences in milling are.

The Genkei Seimai sake seemed sharper and brighter in aromas, but more settled, broader and rounder in flavor. The Henpei Seimai seemed richer in aromas but lighter in flavor. While I am not sure why the aromas were that way, knowing that Henpei was brewed with rice with a bit less fat and protein, the slightly slimmer flavor seemed appropriate. But again, we would need another hundred samples or so to come up with a truly dependable result.

After having brewed with all three types of milled rice, regular, Henpei and Genkei, Ms. Imada emphasized one thing quite emphatically.

“None of these methods is unequivocally better than the other. None will replace the other two; they all have their place. It depends on what kind of sake you want to brew; that’s the deciding factor.”

And, as mentioned above, to me what is most important is that these developments continue to take place, and that important companies like Satake continue be involved at the research and product development levels.

If you are in Japan, you can purchase both sake here and compare for yourself: https://fukucho.info/?mode=cate&cbid=2467869&csid=0

If you are interested the machine that does it, you can see the specs here, in Japanese: https://satake-japan.co.jp/products/ricemill/sake/edb40a.html

 

Know more. Appreciate more.
Interested in learning more about sake, and the industry in Japan that makes it? Subscribe to Sake Industry News, a twice-monthly newsletter covering news from within the sake industry in Japan.  Learn more and read a few sample issues here.

 

Milling: Less Can Be More

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Again: More Milling is NOT unequivocally better!

In last month’s issue of this newsletter, we pointed out how the rice milling wars are essentially over. In other words, the race to have the most highly milled rice has been won, with one brewer in Miyagi (brewers of Atagonomatsu sake) making a sake with a 0 percent milling rate. This is possible since the number representing the seimai-buai (a number which indicates what remains after milling) is rounded down, so that 0.9 percent can be expressed as 0 percent. This piece of technical one-upmanship took them beyond a kura in Yamagata (brewers of Tatenokawa sake) and their one percent seimai-buai sake.

So that has been done. But more significantly, based on the “more milling is better” concept – which has its merits to a certain degree – the drive to make, seek and drink only sake made with highly milled rice has pretty much hit its limit.

In other words, even though milling to 50 percent is enough for a sake to qualify for the technically highest grades of daiginjo and junmai daiginjo, in pursuit of quality – and perhaps a bit of healthy competition – brewers began to push that limit and we have seen sake made with rice milled to 35, 23, 18, 8, 7, as well as the aforementioned one and zero percent sake. Obviously, that is as far as it will go.

However, in all truth, many people pay far too much attention to the seimai-buai number. Yes, it does determine much about the way a

Sake rice: note the opaque center where the starch is concentrated.

sake will taste and smell. And yes, the various grades of sake are defined most significantly by the seimai-buai. So it is of course important. But while the seimai-buai does in fact define much about the final nature and quality of a sake, it is not entirely accurate to say that one milling rate is unequivocally better than another. Not by any stretch of the imagination, does it.

This tendency to place over importance on that number is certainly a bigger issue in Japan than it is overseas – much to the dismay of sake brewers. This is because distributors and restaurants often determine the maximum they are willing to pay based largely on the seimai-buai. They often do not take into account the basic flavor and aromatic profiles, their quality or appeal, or the myriad of other factors above and beyond the milling that went into make a sake as good as it is. But that rabbit-hole discussion is for another day.

So more milling is not necessarily better. And there are a handful of angles from which this can be assessed.

For example, there are various milling techniques that affect the significance of the final seimai-buai number. One is called “flat milling,” or henpei seimai. When this method is used, rice is milled down in such a way that it maintains its original shape, that of a squashed rugby ball, rather than becoming round. Since the starch packet in the center (called the “shimpaku”) has that same almost-oblong shape, henpei seimai milling removes more fat from the sides of the rice, where fat and protein are more accumulated, and less from the ends.

What this really means for us is that for a given seimai-buai number, if the milling was done by henpei seimai, the resulting rice will have a lower fat/protein to starch ratio, i.e. henpei seimai removes a larger proportion of fat and protein than regular milling. So milling to 50 percent using the henpei seimai method might be equivalent to a 40 done by a normal machine.

So why doesn’t everyone use henpei seimai? Because it’s a pain-in-the-butt, that’s why. There are other variations too that accomplish the same goal, that of making rice more suitable for brewing with less actual milling.

imada yamadanishiki 70 / 35Yet another reason more milling is not necessarily advantageous is that once you’ve milled away all that fat and protein, your just diggin’ into the starch packet. Sure, there will always be a bit of fat and protein remaining but with more and more milling one can come closer and closer to eliminating it entirely. But at a certain point it loses touch with brewing reality and ceases to make a difference in the final product.

Of course, to be sure, more milling does in fact lead to lighter and more refined flavor profiles. And if light and refined sake is your preference, then you’re golden. More milling is your thing.

But in truth, elegant-and-refined is only one figure of merit in sake. Only one. There are so many more to which to pay attention. For example: Breadth. Depth. Reverb. Resonance. Umami. Richness. Weight. Intensity. These are all wonderful aspects of great sake, and often more milling means less of these. If you like sake with these particular qualities, you will find them more often in sake made with less highly milled rice.

Also, beyond the question of milling, there are a multitude of things to consider in a given sake. For example, what rice was used? What

Precision Soaking

grade of that rice and from what region? What year was it brewed, how was it stored, what about pasteurization or the lack thereof? What methods of brewing were used? And of course there are so many more. To only base preferences and decisions on the seimai-buai number is to basically ignore so much pertinent information.

Note, though that this is not to diss daiginjo or sake made with very highly milled rice. That is not my intention at all! Such sake are perfectly valid and invariably well made. It is instead a call to not get wowed solely by the bling of a low number.

We hear this all the time: If you like it, it’s a good sake. And for most of us, what we like will change with time as preferences evolve, and so therefore our definition of what make a good sake will change with time as well. You may find yourself moving away from light, fruity ginjo and toward sturdier, tarter sake. Or you may end up hanging out with daiginjo forever. As long as you find it tasty and enjoyable, you are drinking the best available.

So drink what you like. Do not be afraid of low milling rates like a seimai-buai of 60, 70 or even 80 or more from some producers. Nor should one shy away from the ones and zeroes – if you can find them and if they fit into your budget. It’s all good sake if you like the associated style. Just don’t get blinded by the light.

 

Sake Professional Course, September 25-27, in San Francisco

Currently, only 15 seats remain available. Reserve yours today!

From Wednesday, September 25 to Friday, September 27, 2019, I will hold the 33rd stateside running of the Sake Professional Course in San Francisco. The content of this intensive sake course will be identical to that of the Sake Professional Course held each January in Japan, with the exception of visiting sake breweries. The course is recognized by the Sake Education Council, and those that complete it will be qualified to take the exam for Certified Sake Specialist, which will be offered on the evening of the last day of the course.

The course will be followed the next day by the True Sake “Sake Day” event, for which SPC attendees will receive a discount. Learn more here: Sake Professional Course in San Francisco

The Milling Wars Are Officially Over!

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The Verdict: More Milling is NOT unequivocally better!

So, it’s official. The milling wars are over.

In the past few decades, we have seen increasingly frequent appearances on the market of sake made with rice that has been milled further and further. Well, they did it: this has been taken to the absolute extreme degree to which it could be taken.

Readers certainly recall that rice is milled to remove fat and protein, and that the more this is done, the cleaner and more refined the final sake can be. And readers surely also recall that the term referring to the milling rate is the seimai-buai, and that the number expressed refers to the percentage of rice that remains after milling. And lastly, surely we all recall that the various grades of rice are most visibly defined by that seimai-buai; the more the rice is milled, i.e. the lower the number, the higher the technical grade.

Legally, a brewer has no need to go beyond 50 percent. That will qualify the resulting sake as a daiginjo, and there is nothing higher, at least in terms of legal classifications. But as milling technology and brewing technology advanced in the 1970s and beyond, naturally enough a few brewers wanted to push that envelope for any one of several reasons.

Why would they want to do that? Because – make no mistake – more milling does make a difference, but only to a point. The more one mills before brewing the more elegant and refined the resulting sake will be.

Elegance and refinement are collectively only one figure of merit in sake. There are many others. Breadth. Depth. Richness. Intensity. Resonance. Weight. They are all valid, loveable aspects of sake, and more milling means less of these. But more milling does mean more challenges, and that has its appeal.

And so push that envelope they did, down to about 35 percent. Soon, that number became the de facto maximum, the line beyond which even the most maniacal brewers felt no gain in going beyond. Until they did.

Eventually one brewer milled to 27, but was largely ignored. Then one took it to 25, with pretty much the same non-result. Then along came Dassai, who milled the rice to make their iconic

Sake rice

“Niwari-sanbu” product (a fancy way of saying 23 percent). From the start, Dassai did what Dassai does well, and daiginjo made with highly milled rice became much more familiar to us all.

In time, of course, some enterprising kuramoto had to push beyond that as well. Soon wesaw a seimai-buai of 18%, then 17%, then 8% and even 7%. (Not sure where those numbers, as targets, actually came from.) There are a couple of brewers that put effort into these things, like Tatenokawa Shuzo of Yamagata (brewers of Tatenokawa) and Niizawa Shuzoten of Miyagi (brewers of Atago no Matsu), but there are others that dabble in it as well.

And then it happened: as reported in the October 2017 issue of this newsletter, the aforementioned Tatenokawa made a sake with a one percent seimai-buai! The product name is Tatenokawa Komyo, and in order to achieve the one percent, the milling machines ran for two and a half months straight! In the end, the rice was milled for a total of about 1800 hours. For a daiginjo milled to 35 percent, this usually takes about 72 to 100 hours.

“OK, well, that’s been done. Let’s move on,” is what most would be content to think. But, of course, it did not stop there.

In the legal definition of the number used to express the seimai-buai, the final number is rounded down. So, for example, a 35 percent seimai-buai could really actually be as much as a 35.9 percent seimai-buai. Astute readers will have already seen where this is going: if a brewer can mill rice down to, say, 0.9%, then that leaves the door open to create a sake made with rice that has a zero percent seimai-buai.

Yep; it exists: a sake made with rice milled down to zero percent of its original size!

The sake is made by the also aforementioned Niizawa Shuzo in Miyagi, and it redefines “extreme” in sake brewing. The rice was milled for 5297 hours and 34 minutes (that accuracy in reporting is very Japanese!), which is 220 days. That is over seven months of straight milling – compared to three days for most daiginjo, and maybe eight hours for your average junmai-shu. Geezus. The product is called Reikyo, and in English Absolute Zero, and retails for 350,000 yen, or about US$3500 a bottle.

In truth, there is no technical merit to milling down that far. There; I said it. Most would say going beyond 40 percent has no benefit, since by then your have removed all the fat and protein you can, and you begin to eat into the shimpaku, the starch packet in the center. That is porous and fragile, and the rice will break up if you go that far. Also, as you begin to mill away the stuff that would actually give the sake flavor, then things have to be changed in the brewing process to ensure there is actually some flavor in the final sake.

And this, of course, can be done. And it is done, when making sake like that. But some would ask, why? What’s the point? Why not just mill less to begin with?

The answer is, not surprisingly, marketing. Stories sell, and extreme stories sell extremely. It’s something to talk about; it’s newsworthy. People will remember your brand. In that sense, it is brilliant. As the folks at Dassai have said, “we make the 23 to sell more of the 50.” And certainly, it works.

So yes, milling to such extremes as eight, seven, one and zero will demonstrate technical prowess. It will express attention to detail in its extreme. It will state clearly that yes, we can; yes we dare. And yes, we did. But will the sake itself be unequivocally better because of it? No; it will not.

And, at zero percent seimai-buai, you cannot be outdone. Or so you’d think. But never say never in the sake world. The only thing that I can imagine that can happen beyond this would need to incorporate quantum mechanics; like, the rice simultaneously exists and does not exist at a given point in time and space. Don’t put it past the sake world to achieve that! But until the main milling machine companies like Satake or Shin Nakano figure that one out, we are good.

So the seimai-buai war is semi-officially over. Postwar rebuilding will take time, but let us hope that rebuilding includes provisions for recognizing how much more less milling can be. More on that next month.

Please be sure to check out this space at least one more time, next month, where I will address the other side of this issue. I will actually diss the seimai-buai, suggest we are all better paying less attention to more milling and showing what we miss out on by jumping on the highly-milled rice bandwagon. A short spoiler would be, there is so much better sake to drink out there!

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Sake Professional Course, September 25-27, in San Francisco

From Wednesday, September 25 to Friday, September 27, 2019, I will hold the 33rd stateside running of the Sake Professional Course in San Francisco. The content of this intensive sake course will be identical to that of the Sake Professional Course held each January in Japan, with the exception of visiting sake breweries. The course is recognized by the Sake Education Council, and those that complete it will be qualified to take the exam for Certified Sake Specialist, which will be offered on the evening of the last day of the course.

The course will be followed the next day by the True Sake “Sake Day” event, for which SPC attendees will receive a discount. Learn more here: Sake Professional Course in San Francisco

Tojo and Yokawa: The Tale of Two Yamada Nishiki(s)

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Fall can be fun, but fall can be tiring. One sake tasting after another means so much other work does not get done. The traditional fall tasting season mercifully ends soon, but making the rounds is both important and fun.

One of the last for me this year was a tasting of Yamaguchi Prefecture sake. There are 28 or so breweries there, 20 of which gathered for the event. And as I am always reminded, tasting the sake is fun, but one can learn ten times as much from chatting with the brewers. Therein lies the value and appeal of these tastings.

And at the Yamaguchi tasting the other day I made my way round to the eponymous Taka, brewed by the company called Nagayama Honke. The owner/toji Taka Nagayama himself was there to pour and greet.

I know his stuff well and zipped through them, but the last one got my attention. It was a junmai daiginjo, but made with Tojo Yamada Nishiki. While not overly assertive in flavor, the breadth and the reverb permeating the overall flavor profile were outstanding – but not surprising. Afterall, it was Tojo Yamada.

Tojo was the former name of the village in which this outstanding rice is grown, but a spate of annexations saw the town itself become annexed into another one a few years ago. So even though the town of Tojo is long gone, the term Tojo Yamada Nishiki was safely trademarked, and good thing too.

Like any agricultural product, there are certain regions and even microclimates in which each strain of sake rice will thrive. And this of course applies to what is almost universally considered to be the best sake rice, Yamada Nishiki. This variety is grown in 33 of Japan’s 47 prefectures, but the overwhelming consensus is that it grows best in Hyogo Prefecture. And deep in the mountains of this prefecture, where the days are hot and the nights are cold, is a village formerly known as Tojo, and another village named Yokawa. And it is these two areas from which the best Yamada Nishiki comes. Tojo tends to command a higher price than Yokawa, but the latter is exceptional to be sure, especially in comparison to that rice grown in other regions.

And Taka, our sake-pouring owner-toji friend from the opening paragraph, lavished praise upon Tojo Yamada. “Yeah, you can’t really top it, can you! It’s as good as it gets, and the price of the rice reflects that. But I have done a good job of keeping the retail price as low as I can so folks can enjoy it.

“And,” he continued, “what is amazing is how well it stands up to time. It basically does not hineru,” he asserted. Hineru refers to a sake starting to taste old from, well, getting old. The difference between hineru and nice maturation is a fine line, of course, but I digress.

“Even Yokawa,” he continued without being prompted, “as good as it is, that will show maturity pretty quickly; but not Tojo. That’s why I think Yokawa Yamada Nishiki might be good for super premium sake bound for overseas markets – it will remain stable for a long time,” he concluded.

The point here is not that one should drink Tojo over Yokawa, or that one region is superior to another. Those are worthwhile discussions too. But rather, what is interesting is how fundamentally different the same strain of rice can be from two regions that are so close. Tojo and Yokawa are right next to each other. They are perhaps a couple of kilometers apart; that’s all. But the slight differences in the mineral makeup of the soil and of course minute climactic differences lead to the best and second best examples of the mighty Yamada Nishiki to be noticeably and consistently different.

What is wild about this to me is that, yes, the choice of rice is connected to the final flavor profile of a sake. But that connection is not nearly as tight as the connection between the grape variety and the final flavor of the wine. Ten brewers can take the same rice, milled to the same degree, and make ten completely different sake. How the koji was made, the yeast used, the fermentation temperature and number of days, and how the sake was pressed and later handled all contribute huge differences.

Yet, in spite of all this, the basic nature of the rice will shine through, and that basic nature can be quite different on a subtle but measurable level, even for the same strain grown just a few kilometers apart.

Similar differences can, in fact, be demonstrated in other strains of rice from other parts of Japan. In fact, there are a handful of brewers now doing things like brewing sake using the rice of only one rice field, and not blending them, to make the most of the differences that invariably exist from one rice field to the next.

Surely these efforts will garner more attention as time goes on, although few will be as prominent as the tale of two Yamadas as told by Taka. It’s all fascinating stuff, and it all demonstrates how much there is to learn – and unlearn – about sake

*  *  *

Sake Professional Course

The next Sake Professional Course will be held in Las Vegas, Nevada on November 27 to 29.  As of today, only three (3) seats remain open.

The content of this intensive sake course will be identical to that of the Sake Professional Course held each January in Japan. The course is recognized by the Sake Education Council, and those that complete it will be qualified to take the exam for Certified Sake Specialist, which will be offered on the evening of the last day of the course.

Learn more about the course here. You can read Testimonials from past participants here.

If you would like to make a reservation or to be placed on the notification list, please send an email to that purport to sakeguy@gol.com.

Yamada Nishiki Usurping Growers’ Affections?

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Yamada Nishiki is the king of sake rice. Not undisputed, mind you, and surely not the only game in town. But it is the most widely used sake rice by far. This is because it will cooperate; the toji can coax Yamada Nishiki to his or her preferences more easily than other sake rice varieties.

Readers likely recall that the connection between the choice of rice in the final flavor in sake is not nearly as tight as the connection between a grape varietal and the final wine. But the connection is, in fact, there. And its importance is buoyed by the above mentioned truth: that great sake rice just makes it easier to make great sake.

As such, each year, more and more Yamada Nishiki is grown. And this ends up making it good for rice growers too. Rice farming is a tough, tough business, and farmers will choose to grow rice that shows a combination of ease of growing, profitability, and liquidity on the market. Sure, some like a challenge – and some will try new rice types or less commonly seen varieties. But most rice producers have enough to think about. Since Yamada is easy to sell and many are more familiar with how to grow it, should a producer choose to mess with sake rice at all, and furthermore should the producer be in a region in which it can be grown, Yamada Nishiki is a safe choice.

What this means, though, is that some lesser known, cool varieties of sake rice are beginning to fall by the wayside. In other words, it is getting harder for brewers – not impossible, just harder – to get some less popular varieties of sake rice.

More specifically, since sake rice needs to be inspected, there needs to be inspectors on hand that maintain familiarity with each rice. With hundreds of rice strains being grown, each prefecture has a list of “recommended” strains from which rice producers can choose. Should a farmer choose one not on that list, he or she would not receive subsidies for growing it. This of course drastically lessens motivation to grow a non-recommended rice.

The above point just scratches the surface of the byzantine world of rice growing and distribution in Japan. Backing gingerly away from that deep rabbit hole, the point is that there are “lesser grown” rice varieties that are removed from the “recommended” list, making it practically impossible for local brewers to source those rice strains.

Of course, the Agricultural Cooperatives behind this have their rationale. If only one farmer is growing only one field of a rice strain for just one sake brewer making one tank, it is simply infeasible and unreasonable to expect the powers that be to maintain that varietal on the inspection list. We all have to prioritize. Point being, there are no bad guys here. It is what it is. But I digress.

As one case in point, a brewer about whom I wrote last month explained at a tasting of his sake that two products of his had been discontinued, those being sake made with Yamadaho rice and Tankan Wataribune rice. Why discontinued? Because the local Agricultural Co-op had taken them off the recommended list, and so no one in the prefecture wanted to grow them.

While they did not, obviously, constitute a major part of that kura’s production, it is still kind of a drag. Why? Because Yamadaho and Tankan Wataribune are the parents of Yamadanishiki. They were crossbred in 1936 in Hyogo Prefecture, and the result was the most widely used sake rice today. And it was cool to have available from the same kura a sake made with each parent, and one made from the child. It made for very cool comparative tasting. But alas; those days are gone.

What is not clear is whether or not this is the harbinger of a bigger problem, or if it is just an isolated anomaly. Will other lesser known rice varietals become harder to get? Or is this just something that happened in Miyagi Prefecture one time? Something tells me that it will be a reality somewhere between these two extremes. Let us keep our attention piqued.

Sake Professional Course

The next Sake Professional Course will be held in Miami, Florida in September.

The content of this intensive sake course will be identical to that of the Sake Professional Course held each January in Japan. The course is recognized by the Sake Education Council, and those that complete it will be qualified to take the exam for Certified Sake Specialist, which will be offered on the evening of the last day of the course.

You can read Testimonials from past participants here.

If you would like to make a reservation or to be placed on the notification list, please send an email to that purport to sakeguy@gol.com.

Recent Industry News and Events

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What’s Happening in the Sake World in Japan

 
Sake Tax Down, Wine Tax Up

Some fairly significant alcohol tax changes are afoot in Japan. And they will benefit sake domestic consumers in a good way. Sure, the savings to us that result from these changes will be moderate. And in fact, they will likely be offset by inflation, especially since they will kick in slowly over the next few years. But still, we’ll take what we can get.

In short, alcohol tax that the brewer pays to the government is going down for sake, but up for wine. When all is said and done, the tax will be the same on both beverages.

The tax on sake is the same for all grades of sake. While this was not the case before 1989, when higher grades commanded higher taxes, currently, the tax on all sake irrespective of grade or anything else is 120 yen a liter. On wine, however, it is 80 yen a liter. In the fall of 2020 this will change to 110 and 90 respectively, and from the fall of 2023 both sake and wine will be taxed at 100 yen a liter.

Admittedly, this is way out on the time horizon. And furthermore, it is about a 14 yen decrease on a 720ml bottle. By that time, much will have changed and the gains may be absorbed by inflation or a myriad of other influences. But hopefully it will benefit the industry at least a little bit.

One final note: sake that is exported is not subject to that alcohol beverage tax. So sake fans outside of Japan would never see what little benefits there might be.

 
Kaganoi Brewery Burns Down

On December 22nd of last year, there was a massive fire in the city of Itoigawa in Niigata Prefecture. In total, 144 buildings were damaged or destroyed. Miraculously, no one died, although 11 were injured. It was a reminder of just how devastating fire can be in small village towns comprised of many old wooden buildings.

One sake brewery, Kaganoi Shuzo, brewers of Kaganoi sake, was severely damaged. All the employees were safe, but the kura building and its 350-year history were irreperably destroyed.

However, the company itself is part of a group of breweries operated by a stable umbrella company that operates several other sake breweries. Soon after the fire, it was announced that the brewers from Kaganoi would spend this season making sake at a sister company, the brewers of Ginban in nearby Toyama Prefecture. They plan to as soon as possible rebuild the kura in Itoigawa and return to brewing sake there.

It is very bold and courageous, and I want to support them as much as possible. If you see Kaganoi sake, express your support by buying a bottle!

Yamada Nishiki Piling Up

The rumor is that Yamada Nishiki rice is in excess these days.
A few years ago, due to the increase in popularity of premium sake, there was a shortage of Yamada Nishiki. Actually, there was more to the story than just ginjo’s rising popularity.

There is in Japan a government policy of “encouraging” rice farmers to decrease their production by paying stipends to those that stay within specified limits. This keeps the rice market stable since demand is going down and too much rice would lower prices to the point that rice farming becomes even more unprofitable.

While there are politics and more behind all of that, in short, when limits went down, rice farmers tended to axe sake rice first, as it is harder – or at least more hassle-laden – to grow and distribute. Also, they thought sake consumption was declining. It was, but only the cheap stuff. In short, there was a lack of communication between the sake industry and the rice farming industry.

A genuinely clever win-win solution was devised in which rice limits remained in place but orders for sake rice could be accepted and that sake rice grown, yet outside of the frame of any imposed limits. Bingo!

However, for a handful of reasons, Yamada Nishiki production has increased to the point where there is too much on the market now. This is not yet to the degree that it is a huge problem, and there are ways such as discounting to make that excess go away. But it is, in the end, an indication of just how complex and challenging balancing the needs and realities of both the sake industry and the rice farming industry can be.

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Sake Professional Course in San Francisco, April 3 ~ 5, 2017

From Monday, April 3 until Wednesday April 5, I will hold the first Sake Professional Course of 2017 at Bentley Reserve in San Francisco. If interested, for more information please send me an email at sakeguy@gol.com. “No sake stone remains left unturned” in this very comprehensive course. Learn more here.