Bombs Away! Defusing the Sake Bomb

Episode 187. Ever wonder where the sake bomb actually came from? Spoiler alert: it probably wasn't Japan. This week on Sake Revolution, John and Tim dive headfirst into one of the most divisive topics in sake culture — the sake bomb. From its surprising roots in the 19th century boilermaker, to a 1987 Houston newspaper ad that might just be the earliest printed record of the drink, this episode is packed with history, hot takes, and a few personal confessions. Plus, we explore the question - is the sake bomb a gateway to premium sake, or is it a bad look for sake culture? The guys weigh in — and the answer might surprise you. Sit back, relax and get ready to take sides!  Where do you stand on the sake bomb? #SakeRevolutionSupport the show

Episode 186. What happens when one of Japan's most ancient art forms meets your favorite grab-and-go drink? This week on Sake Revolution, John and Tim crack open something truly special — a one cup sake housed in genuine Imari porcelain, the same fine ceramics that were traded to Europe as far back as the 1600s. The brewery behind it, Koimari Sake Brewery of Saga Prefecture, has crafted a series of five beautifully designed cups that double as collectible works of art. And when it comes time to actually taste what's inside, both hosts are caught completely off guard by a bold, bright acidity that nobody saw coming. Tune in for a tasting that's equal parts art history lesson, sake education, and pure delicious surprise.  #SakeRevolutionSupport the show

Episode 185. With 2025 over and done, it's time to take a look back at the sake year that was.  Join us this week for some casual sipping and some discussion on the highlights, surprises and challenges of this past year's sake adventures. It's also the moment of truth to review our "Sake Revolution Resolutions" - Did we achieve our goals? Whatever the outcome, we look forward to another year of great sake and many kanpais. We also announce some goals and plans for this year!  Wishing you good sake in 2026! #SakeRevolutionSupport the show

Episode 184. With a new year fast approaching—and an astonishing five years of podcasting under our belts—we thought it was the perfect time to go back to basics. In this episode, we revisit some of the cornerstone concepts of sake, offering a concise refresher on ingredients, classifications, and production.Sake remains a niche category in the world of alcohol, and every day new fans are looking for a clear, approachable foundation. Our hope is that this episode provides helpful insight and practical knowledge to support the beginning—or deepening—of your sake journey.Here’s to a great new year filled with more sake learning, tasting, and plenty of fun along the way.#SakeRevolutionSupport the show

Episode 183. World Sake Day comes once a year on Oct 1st.  For sake fans across the globe, this is our big holiday... think Christmas-4th of July-Halloween all rolled into one! What better way for us to mark the day then with a live recording of Sake Revolution in front of a studio audience and featuring an interview and tasting with a Sake Brewery owner and brewer- our friend Byron Stithem of Nashville's Proper Sake. All the sake lovers who attended this live recording at the Brooklyn Kura Taproom on Oct 1st, 2025, got to taste along with us as we explored the sake and the stories of this outstanding brewer.  We also welcomed audience questions for a fun-filled roundtable of sake exploration and learning - with lots of laughs along the way.  Listen in as we celebrate Sake Day 2025 live and in person! #SakeRevolutionSupport the show

Episode 182. In December of 2024 "Sake" received a special recognition from UNESCO - the United Nations Educational, Scientific and Cultural Organization. UNESCO is probably most famous for recognizing cultural heritage sites... like Mount Fuji or Himeji Castle.  But in the case of of sake made with koji, it was recognized officially as an "Intangible Cultural Heritage of Humanity". How cool is that? While this is not exactly hot-off-the-presses breaking news, we wanted to take a moment to recognize and reflect on this milestone.  The craft of making sake with koji is worth protecting, celebrating and handing down to the next generation of artisans.  Join us as we sip some some sake and enjoy our favorite Intangible Cultural Heritage of Humanity together. #SakeRevolutionSupport the show

Episode 181. Sake Day, celebrated every year on October 1st, will be here before you know it, and Sake Revolution is here to be your guide! In this special episode, John and Timothy map out the most exciting Sake Day celebrations happening across the country in 2025, from San Francisco’s legendary 20th anniversary Sake Day to exciting events in Boston, Denver, D.C., San Diego, and New York. For devoted sake fans, Sake Day feels like all our favorite holidays rolled up into one, and we can't wait to celebrate it. Wherever you are on your sake journey, let us help you plan the perfect place to have your own Kanpai on Sake Day!  #SakeRevolutionSupport the show

Episode 180. In this episode, we again shine a light on the role of Sake Yeast in our series known as the Kobo Chronicles. “Irradiation” and “mutant” are not typical words you’d find in sake marketing, but Tokushima Prefecture makes it work in promoting their “LED YUME” sake yeast. By exposing yeast to blue LED lights, they’ve created new strains of sake yeast for use specifically by Tokushima Prefecture breweries. The brewers at Narutotai have taken this yeast and made a sake that give us sweet flavors – we’re talking jammy notes of pineapple and mango. A noticeably high acidity balances out the sweetness and rounds out the palate. If you’d like to see the major role that a mutant yeast variety can play in a sake, join us and listen in! #SakeRevolutionSupport the show

Episode 179. This week, John and Timothy explore another brand profile: Hououbiden from Kobayashi Shuzo in Tochigi Prefecture.  How does a brewery go from the edge of bankruptcy to become a coveted cult sake? To quote Huey Lewis, that's the power of love!  This brewery is managed by the rare combination of a husband who is the brewery president and a wife who is the Master Brewer/Toji. The sake they make is etherial and elegant. Today's tasting - the Hououbiden "Asahi Mai" Junmai Daiginjo - left Timothy speechless... and John was thrilled - with the sake! Join us as we explore the flavors and compelling story of Hououbiden together!  #SakeRevolutionSupport the show

Episode 178.  In this episode join John and Timothy as they interview Keith Norum.  Keith is a well known figure in the sake industry and he has represented the Masumi brand of sake since 2005.  Keith tells us his story of getting to Japan and finding his way to the world of sake.  What's it like working at a traditional Japanese sake brewery?  Keith gives us a peek behind the noren!  Together we all taste one of the most popular Masumi sakes in the market outside Japan - Masumi Shiro Junmai Ginjo - a light and breezy delight!  Join us and listen in as we chat with our good buddy in Nagano!  #SakeRevolutionSupport the show