The Wine Down - Japanese Rice Wine with Sake Specialist Kris Elliott

• Report rights infringement
• published: 23 Feb 2012
• views: 10154

EPISODE SYNOPSIS: Though Japanese cuisine and culture is more influential than ever before in the West, the finer points of sake have remained cloudy for most people. Sonja and Brandon invited sake aficionado Kris Elliott to the Wine Down to help bring sake into focus. We discuss everything from roots and production of the much-loved Japanese export, to available varietals, new innovations and even recommended pairings for non-Asian food. The Wine Down is thrilled to learn from Kris and expand our horizons; we're sure you will be too. GUEST BIO: Born and raised in Japan with a Japanese Mother and American Father, Kris Elliott's unique background is the perfect bridge between Eastern and Western cultures. Considered one of the country's top sake specialists, Kris worked an entire sake brewing season at the award winning brewery, Nanbu Bijin, in the cold north of Iwate, Japan. The experience, profoundly inspiring and physically exhausting at once, left Kris with a deep respect for the traditional methods of handcrafting sake, which shows in his dedication to the craft. ADD'L LINKS: http://www.jotosake.com http://www.vineconnections.com http://www.winebow.com EPISODE BREAKDOWN: 00:03 Welcome to the Wine Down. 00:45 Introducing Kris Elliott. 01:37 Some basic Sake information. 04:19 Booze news from Brandon. 08:48 "What is the correct terminology for Sake?" 09:27 "How do the Japanese perceive the American Sake market?" 10:22 The evolving Sake market in Japan and abroad. 11:48 A video on the Sake making process. 16:02 "How did you get the opportunity to intern at a Sake brewery?" 16:59 What does the "Master Brewer" actually do? 18:29 "How is the rice handled?" 21:19 The four ingredients of Sake and the hierarchy of a brewery. 23:59 The different types of koji. 25:00 The parallels in understanding between "average" Sake consumers in Japan with "average" consumers in the states. 25:44 The expanding palate of the public for different Sakes. 27:01 The environmental influences on production. 27:44 Tasting more premium sake and what makes a "better" Sake. 28:38 "Why add distilled alcohol during production?" 32:21 Comparing Honjozo and Junmai Sake and basic distinctions. 35:22 How the post-WWII era affected Sake production and the Sake contest boom. 37:54 "How much of the grain can be removed?" The top tier of Sake. 38:53 Price points for the spectrum of Sake. 39:47 "Just like a beer, it's a fresh beverage." The aging process and different taste notes. 42:43 The brewing process and spoilage. 43:46 "What goes into achieving consistency in brewing?" 45:02 The similarities to beer brewing, and origins ceremonial contexts of Sake. 47:02 Japanese serving styles. 48:07 "How long does Sake keep once it's opened?" 48:57 Chilled vs. Hot Sake. 50:24 The innovation of Sparkling Sake. 52:39 "Why don't we have a Sake option on the menu in Western restaurants?" 53:51 "What are the challenges in marketing Sake in the West?" 55:33 The distinctions between clear and cloudy sake. 58:57 Other large Sake consumers in the world market. 59:42 How is domestic production perceived? 1:01:13 Where can the average consumer learn more? 1:03:00 Thanks and signing off.