『Japan Sake Guide』のカバーアート

Japan Sake Guide

Japan Sake Guide

著者： Japan Sake Guide
無料で聴く

今ならプレミアムプランが3カ月 月額99円

2026年5月12日まで。4か月目以降は月額1,500円で自動更新します。

概要

 Unlock the secrets of Japanese sake. Join us as we explore nihonshu brewing techniques, expert tasting notes, and perfect food pairings. Discover the rich culture behind Japan's iconic drink through brewery visits and interviews with master brewers. From casual drinkers to connoisseurs, master the world of sake.Copyright 高崎健士郎
エピソード
  • Japan Sake Guide: Explains TRPM5 Ion Channel Science, Hinata-kan Temperature Profiles, and Tobikiri-kan Pairing with Wagyu Fat

    Japan Sake Guide: Explains TRPM5 Ion Channel Science, Hinata-kan Temperature Profiles, and Tobikiri-kan Pairing with Wagyu Fat
    2026/04/21
    Japan Sake Guide explores the hidden chemistry of temperature in this episode recorded during the Kokuu "Grain Rain" of April 2026. Host Koji challenges wine-enthusiast Hannah to rethink her bias against heating premium Junmai to a staggering 55 degrees. We delve into the biological hack behind the TRPM5 ion channel, revealing why certain sake flavors only "turn up the volume" when heat-activated. From the crisp "vertical" notes of Yuki-hie at 5°C to the velvet-wrapped umami of Tobikiri-kan, we map the 50-degree spectrum of japanese sake. Discover why the melting point of Wagyu fat makes 45°C the secret sweet spot for high-end sake tasting and food pairing. This deep dive into sake brewing philosophy proves that the drinker is actually the "second brewer" of every bottle. Whether you’re a nihonshu novice or a seasoned critic, this episode provides a professional sake guide to hacking your palate. #SakeGuide #Nihonshu #TRPM5 #SakeTasting #FoodPairing

    This episode includes AI-generated content.
    続きを読む 一部表示
    9 分
  • Japan Sake Guide: Decoding Kanji Labels, Honjozo Perfume Technique, SMV Food Pairing, and Spring Nama Tips

    Japan Sake Guide: Decoding Kanji Labels, Honjozo Perfume Technique, SMV Food Pairing, and Spring Nama Tips
    2026/04/20
    Japan Sake Guide takes you inside a Tokyo depachika sake corner to crack the code on Japanese sake labels. Certified sake sommelier Koji breaks down the kanji characters every sake tasting beginner needs to recognize — from the rice-grain cross of Junmai (純米) to the mouth-plus-now mnemonic for Ginjo (吟醸). Why does Honjozo add brewing alcohol? The answer borrows from perfumery: it extracts hidden aromatic esters, not bulk. Hannah tackles a live Label Detective challenge using SMV and acidity numbers to pair sake with sansai tempura, proving you can build a flavor skeleton without reading a single review. The episode also unpacks how GI Yamagata seals gained real legal teeth after the 2024 UNESCO Intangible Cultural Heritage recognition, and why spring Nama — fresh unpasteurized sake — is the bottle you need to grab right now before it's gone. Whether you're new to nihonshu or leveling up your sake brewing knowledge, this episode turns the Wall of Kanji into a doorway. #JapaneseSake #SakeGuide #NihonshuUNESCO #SakeTasting #NamaSake

    This episode includes AI-generated content.
    続きを読む 一部表示
    9 分
まだレビューはありません