SAKE WORLD - BY JOHN GAUNTNERABOUT SAKESAKE PROFESSIONAL COURSESTORE & FREE STUFFBLOG日本語SPC SYLLABUS Sake World | All you need to know about sake. What sake is, how it is made, what to drink & more. John Gauntner is recognized as the world's leading non-Japanese sake expert. Sake Books, courses, downloads and more. The oldest & most informative site about Japanese Sake /

Nihonshu.

SUGIDAMA | SAKE WORLD Sugidama are also known as sakabayashi, and originated in the Edo period (1604-868). Historically, they were hung out in front of sake breweries just when the first batch of sake is pressed each year. It’s a sign to local sake fans that says “Yeppir, the new sake is

ready!”.

TYPES OF SAKE

Here is a visual representation of the grades of sake. The higher levels represent the higher grades of sake; higher quality, higher price, and in general, more elegant, refined, fragrant, light, and enjoyable aromatic and flavor profiles. Here is another version of the below information, in a b SAKE BREWING PROCESS Sake brewing process. Five crucial elements are involved in brewing sake — water, rice, technical skill, yeast, and land / weather. More than anything else, sake is a result of a brewing process that uses rice and lots of water. In fact, water comprises as much as 80% of the final product, so fine water and fine rice are natural prerequisites

ACIDITY IN SAKE

And if one wanted to, one can express the total (almost) acidity of sake in terms of, for example, tartaric acid by multiplying the acidity number by 0.075. For comparison, sake has the equivalent of about 0.1 to 0.2 gms/100ml, comparted to an average of 0.5 to 0.9 gms/100ml in white wine. The level of acidity will not always match

presence of

REGIONALITY IN SAKE

SAKE ANOMALIES: GIVE GROUND GRUDGINGLY Al Gizzi likely never thought his legacy would live on in quite this way. And he surely never considered that he would be associated with sake. Al Gizzi does not even likely remember me. Al Gizzi, or “Gizz-balls” as he was known behind his back in his less popular moments, was my high school foo AGING SAKE | SAKE WORLD Aged sake, or “koshu,” is a topic I am wary of breaching. There are a number of reasons for this reticence, not least of which is that aged sake represents such a miniscule portion of all sake that is out there. Aged sake is hard to get, quite expensive, and overall a totally different animal th JUST WHAT IS A "NISHIKI" ANYWAY? It looked like a nishiki, actually. All it took was one explanation with a rice farmer / sake brewer as we stood at the edge of his fields on an October evening as the wind gently blew. It was clear why so many sake rice types have the character for brocade in their names. Being early July, it is still a couple-few months before we can see

this

UNFILTERED SAKE VS. UNFILTERED SAKE Nigori sake in glass Amidst the veritable cornucopia of sake available today, a handful of them are labeled “unfiltered.” A small handful, admittedly, but the number of sake with this term on the bottle seems to be growing. Amongst sake labeled as “unfiltered” in English, some are white and clou SAKE WORLD - BY JOHN GAUNTNERABOUT SAKESAKE PROFESSIONAL COURSESTORE & FREE STUFFBLOG日本語SPC SYLLABUS Sake World | All you need to know about sake. What sake is, how it is made, what to drink & more. John Gauntner is recognized as the world's leading non-Japanese sake expert. Sake Books, courses, downloads and more. The oldest & most informative site about Japanese Sake /

Nihonshu.

SUGIDAMA | SAKE WORLD Sugidama are also known as sakabayashi, and originated in the Edo period (1604-868). Historically, they were hung out in front of sake breweries just when the first batch of sake is pressed each year. It’s a sign to local sake fans that says “Yeppir, the new sake is

ready!”.

TYPES OF SAKE

Here is a visual representation of the grades of sake. The higher levels represent the higher grades of sake; higher quality, higher price, and in general, more elegant, refined, fragrant, light, and enjoyable aromatic and flavor profiles. Here is another version of the below information, in a b SAKE BREWING PROCESS Sake brewing process. Five crucial elements are involved in brewing sake — water, rice, technical skill, yeast, and land / weather. More than anything else, sake is a result of a brewing process that uses rice and lots of water. In fact, water comprises as much as 80% of the final product, so fine water and fine rice are natural prerequisites

ACIDITY IN SAKE

And if one wanted to, one can express the total (almost) acidity of sake in terms of, for example, tartaric acid by multiplying the acidity number by 0.075. For comparison, sake has the equivalent of about 0.1 to 0.2 gms/100ml, comparted to an average of 0.5 to 0.9 gms/100ml in white wine. The level of acidity will not always match

presence of

REGIONALITY IN SAKE

SAKE ANOMALIES: GIVE GROUND GRUDGINGLY Al Gizzi likely never thought his legacy would live on in quite this way. And he surely never considered that he would be associated with sake. Al Gizzi does not even likely remember me. Al Gizzi, or “Gizz-balls” as he was known behind his back in his less popular moments, was my high school foo AGING SAKE | SAKE WORLD Aged sake, or “koshu,” is a topic I am wary of breaching. There are a number of reasons for this reticence, not least of which is that aged sake represents such a miniscule portion of all sake that is out there. Aged sake is hard to get, quite expensive, and overall a totally different animal th JUST WHAT IS A "NISHIKI" ANYWAY? It looked like a nishiki, actually. All it took was one explanation with a rice farmer / sake brewer as we stood at the edge of his fields on an October evening as the wind gently blew. It was clear why so many sake rice types have the character for brocade in their names. Being early July, it is still a couple-few months before we can see

this

UNFILTERED SAKE VS. UNFILTERED SAKE Nigori sake in glass Amidst the veritable cornucopia of sake available today, a handful of them are labeled “unfiltered.” A small handful, admittedly, but the number of sake with this term on the bottle seems to be growing. Amongst sake labeled as “unfiltered” in English, some are white and clou SAKE WORLD - BY JOHN GAUNTNER Sake World | All you need to know about sake. What sake is, how it is made, what to drink & more. John Gauntner is recognized as the world's leading non-Japanese sake expert. Sake Books, courses, downloads and more. The oldest & most informative site about Japanese Sake /

Nihonshu.

ABOUT SAKE | SAKE WORLD Sake is a beverage fermented from rice, which is a grain. This would make it more of a beer than a wine. Yet, sake is not carbonated, and flavor-wise is closer to wine than beer , although it is indeed uniquely different from wine. Sake is not a distilled beverage, and is SAKE PROFESSIONAL COURSE The Sake Professional course is held several times each year in Japan and the US, with other locations pending. Information on confirmed upcoming courses is below. See who else is

SPECIAL SAKE

Yamahai-shikomi & Kimoto. Yamahai-shikomi and Kimoto sake are two variations on the brewing method in which the yeast starter is made in a special way that allows more funky yeast and bacteria to be pesent, often lending the sake a gamier, wilder flavor that can be fascinating. That is the short answer. SAKE BREWING PROCESS Sake brewing process. Five crucial elements are involved in brewing sake — water, rice, technical skill, yeast, and land / weather. More than anything else, sake is a result of a brewing process that uses rice and lots of water. In fact, water comprises as much as 80% of the final product, so fine water and fine rice are natural prerequisites SAKE INDUSTRY SNAPSHOT How many producers, how much sake? As interest in sake grows around the world, naturally enough more and more people express curiosity about the sake industry at its source and origin: Japan. There are many angles from which the industry can be viewed and SAKE FAQ | SAKE WORLD Sake is a beverage fermented from rice, which is a grain. This would make it more of a beer than a wine. Yet, sake is not carbonated, and flavor-wise is closer to wine than beer, although it is indeed uniquely different from wine. Sake is not a distilled beverage, and is

SHOCHU AND AWAMORI

Shochu is Japan’s other indigenous alcoholic beverage, but unlike sake, shochu is distilled. It is also made from one of several raw materials. The alcoholic content is usually 25%, although sometimes it can be as high as 42% or more. The word “sake” in Japan can actually refer to all alcoholic beverages in general, although it most

often

THE KOJI | SAKE WORLD Koji is one of the crucial ingredients in sake brewing Just what is Koji? Koji being cultivated in small trays Koji is steamed rice that has had koji-kin, or koji mold spores, cultivated onto it. (See photo at right, which is a grain of rice cultivated with koji mold.) This magical mold, for whi RICE DISTRIBUTION IN THE SAKE WORLD It's complicated One of the more idiosyncratic aspects of the sake world is the distribution system via which brewers get their rice. It certainly is not simple, and at one time it probably made sense. Certainly there are many that benefit from it – both brewers and farmers – and others SAKE WORLD - BY JOHN GAUNTNERABOUT SAKESAKE PROFESSIONAL COURSESTORE & FREE STUFFBLOG日本語SPC SYLLABUS Sake World | All you need to know about sake. What sake is, how it is made, what to drink & more. John Gauntner is recognized as the world's leading non-Japanese sake expert. Sake Books, courses, downloads and more. The oldest & most informative site about Japanese Sake /

Nihonshu.

SUGIDAMA | SAKE WORLD Sugidama are also known as sakabayashi, and originated in the Edo period (1604-868). Historically, they were hung out in front of sake breweries just when the first batch of sake is pressed each year. It’s a sign to local sake fans that says “Yeppir, the new sake is

ready!”.

SAKE PROFESSIONAL COURSE The Sake Professional course is held several times each year in Japan and the US, with other locations pending. Information on confirmed upcoming courses is below. See who else is

TYPES OF SAKE

Here is a visual representation of the grades of sake. The higher levels represent the higher grades of sake; higher quality, higher price, and in general, more elegant, refined, fragrant, light, and enjoyable aromatic and flavor profiles. Here is another version of the below information, in a b SAKE BREWING PROCESS Sake brewing process. Five crucial elements are involved in brewing sake — water, rice, technical skill, yeast, and land / weather. More than anything else, sake is a result of a brewing process that uses rice and lots of water. In fact, water comprises as much as 80% of the final product, so fine water and fine rice are natural prerequisites

ACIDITY IN SAKE

And if one wanted to, one can express the total (almost) acidity of sake in terms of, for example, tartaric acid by multiplying the acidity number by 0.075. For comparison, sake has the equivalent of about 0.1 to 0.2 gms/100ml, comparted to an average of 0.5 to 0.9 gms/100ml in white wine. The level of acidity will not always match

presence of

SAKE ANOMALIES: GIVE GROUND GRUDGINGLY Al Gizzi likely never thought his legacy would live on in quite this way. And he surely never considered that he would be associated with sake. Al Gizzi does not even likely remember me. Al Gizzi, or “Gizz-balls” as he was known behind his back in his less popular moments, was my high school foo AGING SAKE | SAKE WORLD Aged sake, or “koshu,” is a topic I am wary of breaching. There are a number of reasons for this reticence, not least of which is that aged sake represents such a miniscule portion of all sake that is out there. Aged sake is hard to get, quite expensive, and overall a totally different animal th UNFILTERED SAKE VS. UNFILTERED SAKE Nigori sake in glass Amidst the veritable cornucopia of sake available today, a handful of them are labeled “unfiltered.” A small handful, admittedly, but the number of sake with this term on the bottle seems to be growing. Amongst sake labeled as “unfiltered” in English, some are white and clou JUST WHAT IS A "NISHIKI" ANYWAY? It looked like a nishiki, actually. All it took was one explanation with a rice farmer / sake brewer as we stood at the edge of his fields on an October evening as the wind gently blew. It was clear why so many sake rice types have the character for brocade in their names. Being early July, it is still a couple-few months before we can see

this

SAKE WORLD - BY JOHN GAUNTNERABOUT SAKESAKE PROFESSIONAL COURSESTORE & FREE STUFFBLOG日本語SPC SYLLABUS Sake World | All you need to know about sake. What sake is, how it is made, what to drink & more. John Gauntner is recognized as the world's leading non-Japanese sake expert. Sake Books, courses, downloads and more. The oldest & most informative site about Japanese Sake /

Nihonshu.

SUGIDAMA | SAKE WORLD Sugidama are also known as sakabayashi, and originated in the Edo period (1604-868). Historically, they were hung out in front of sake breweries just when the first batch of sake is pressed each year. It’s a sign to local sake fans that says “Yeppir, the new sake is

ready!”.

SAKE PROFESSIONAL COURSE The Sake Professional course is held several times each year in Japan and the US, with other locations pending. Information on confirmed upcoming courses is below. See who else is

TYPES OF SAKE

Here is a visual representation of the grades of sake. The higher levels represent the higher grades of sake; higher quality, higher price, and in general, more elegant, refined, fragrant, light, and enjoyable aromatic and flavor profiles. Here is another version of the below information, in a b SAKE BREWING PROCESS Sake brewing process. Five crucial elements are involved in brewing sake — water, rice, technical skill, yeast, and land / weather. More than anything else, sake is a result of a brewing process that uses rice and lots of water. In fact, water comprises as much as 80% of the final product, so fine water and fine rice are natural prerequisites

ACIDITY IN SAKE

And if one wanted to, one can express the total (almost) acidity of sake in terms of, for example, tartaric acid by multiplying the acidity number by 0.075. For comparison, sake has the equivalent of about 0.1 to 0.2 gms/100ml, comparted to an average of 0.5 to 0.9 gms/100ml in white wine. The level of acidity will not always match

presence of

SAKE ANOMALIES: GIVE GROUND GRUDGINGLY Al Gizzi likely never thought his legacy would live on in quite this way. And he surely never considered that he would be associated with sake. Al Gizzi does not even likely remember me. Al Gizzi, or “Gizz-balls” as he was known behind his back in his less popular moments, was my high school foo AGING SAKE | SAKE WORLD Aged sake, or “koshu,” is a topic I am wary of breaching. There are a number of reasons for this reticence, not least of which is that aged sake represents such a miniscule portion of all sake that is out there. Aged sake is hard to get, quite expensive, and overall a totally different animal th UNFILTERED SAKE VS. UNFILTERED SAKE Nigori sake in glass Amidst the veritable cornucopia of sake available today, a handful of them are labeled “unfiltered.” A small handful, admittedly, but the number of sake with this term on the bottle seems to be growing. Amongst sake labeled as “unfiltered” in English, some are white and clou JUST WHAT IS A "NISHIKI" ANYWAY? It looked like a nishiki, actually. All it took was one explanation with a rice farmer / sake brewer as we stood at the edge of his fields on an October evening as the wind gently blew. It was clear why so many sake rice types have the character for brocade in their names. Being early July, it is still a couple-few months before we can see

this

SAKE PROFESSIONAL COURSE The Sake Professional course is held several times each year in Japan and the US, with other locations pending. Information on confirmed upcoming courses is below. See who else is ABOUT SAKE | SAKE WORLD Sake is a beverage fermented from rice, which is a grain. This would make it more of a beer than a wine. Yet, sake is not carbonated, and flavor-wise is closer to wine than beer , although it is indeed uniquely different from wine. Sake is not a distilled beverage, and is

SPECIAL SAKE

Yamahai-shikomi & Kimoto. Yamahai-shikomi and Kimoto sake are two variations on the brewing method in which the yeast starter is made in a special way that allows more funky yeast and bacteria to be pesent, often lending the sake a gamier, wilder flavor that can be fascinating. That is the short answer. SAKE INDUSTRY SNAPSHOT How many producers, how much sake? As interest in sake grows around the world, naturally enough more and more people express curiosity about the sake industry at its source and origin: Japan. There are many angles from which the industry can be viewed and THE KOJI | SAKE WORLD Koji is one of the crucial ingredients in sake brewing Just what is Koji? Koji being cultivated in small trays Koji is steamed rice that has had koji-kin, or koji mold spores, cultivated onto it. (See photo at right, which is a grain of rice cultivated with koji mold.) This magical mold, for whi RICE DISTRIBUTION IN THE SAKE WORLD It's complicated One of the more idiosyncratic aspects of the sake world is the distribution system via which brewers get their rice. It certainly is not simple, and at one time it probably made sense. Certainly there are many that benefit from it – both brewers and farmers – and others

REGIONALITY IN SAKE

Regionality in Sake and Quantum Physics. A basic premise of quantum physics is that at the quantum level, energy comes in the dual manifestation of waves and particles. In other words, depending upon how you measure it, energy can behave as if it comes in waves, or it can behave as if it comes in particles. While it should be one or the

other

JUST WHAT IS A "NISHIKI" ANYWAY? It looked like a nishiki, actually. All it took was one explanation with a rice farmer / sake brewer as we stood at the edge of his fields on an October evening as the wind gently blew. It was clear why so many sake rice types have the character for brocade in their names. Being early July, it is still a couple-few months before we can see

this

SHOCHU AND AWAMORI

Shochu is Japan’s other indigenous alcoholic beverage, but unlike sake, shochu is distilled. It is also made from one of several raw materials. The alcoholic content is usually 25%, although sometimes it can be as high as 42% or more. The word “sake” in Japan can actually refer to all alcoholic beverages in general, although it most

often

JUNMAI | SAKE WORLD

While visiting an old, very prestigious brewer, I was looking at their lineup. There was no junmai amongst their ginjo offerings. While they had their share of junmai-shu itself, once you got into their ginjo world, there was only non-junmai ginjo products. SUGIDAMA | SAKE WORLD Sugidama are also known as sakabayashi, and originated in the Edo period (1604-868). Historically, they were hung out in front of sake breweries just when the first batch of sake is pressed each year. It’s a sign to local sake fans that says “Yeppir, the new sake is

ready!”.

SPECIAL SAKE

Yamahai-shikomi & Kimoto. Yamahai-shikomi and Kimoto sake are two variations on the brewing method in which the yeast starter is made in a special way that allows more funky yeast and bacteria to be pesent, often lending the sake a gamier, wilder flavor that can be fascinating. That is the short answer. SAKE BREWING PROCESS Sake brewing process. Five crucial elements are involved in brewing sake — water, rice, technical skill, yeast, and land / weather. More than anything else, sake is a result of a brewing process that uses rice and lots of water. In fact, water comprises as much as 80% of the final product, so fine water and fine rice are natural prerequisites SAKE INDUSTRY SNAPSHOT How many producers, how much sake? As interest in sake grows around the world, naturally enough more and more people express curiosity about the sake industry at its source and origin: Japan. There are many angles from which the industry can be viewed and RICE DISTRIBUTION IN THE SAKE WORLD It's complicated One of the more idiosyncratic aspects of the sake world is the distribution system via which brewers get their rice. It certainly is not simple, and at one time it probably made sense. Certainly there are many that benefit from it – both brewers and farmers – and others THE KOJI | SAKE WORLD Koji is one of the crucial ingredients in sake brewing Just what is Koji? Koji being cultivated in small trays Koji is steamed rice that has had koji-kin, or koji mold spores, cultivated onto it. (See photo at right, which is a grain of rice cultivated with koji mold.) This magical mold, for whi AGING SAKE | SAKE WORLD Aged sake, or “koshu,” is a topic I am wary of breaching. There are a number of reasons for this reticence, not least of which is that aged sake represents such a miniscule portion of all sake that is out there. Aged sake is hard to get, quite expensive, and overall a totally different animal th

ACIDITY IN SAKE

And if one wanted to, one can express the total (almost) acidity of sake in terms of, for example, tartaric acid by multiplying the acidity number by 0.075. For comparison, sake has the equivalent of about 0.1 to 0.2 gms/100ml, comparted to an average of 0.5 to 0.9 gms/100ml in white wine. The level of acidity will not always match

presence of

REGIONALITY IN SAKE

UNFILTERED SAKE VS. UNFILTERED SAKE Nigori sake in glass Amidst the veritable cornucopia of sake available today, a handful of them are labeled “unfiltered.” A small handful, admittedly, but the number of sake with this term on the bottle seems to be growing. Amongst sake labeled as “unfiltered” in English, some are white and clou SUGIDAMA | SAKE WORLD Sugidama are also known as sakabayashi, and originated in the Edo period (1604-868). Historically, they were hung out in front of sake breweries just when the first batch of sake is pressed each year. It’s a sign to local sake fans that says “Yeppir, the new sake is

ready!”.

SPECIAL SAKE

Yamahai-shikomi & Kimoto. Yamahai-shikomi and Kimoto sake are two variations on the brewing method in which the yeast starter is made in a special way that allows more funky yeast and bacteria to be pesent, often lending the sake a gamier, wilder flavor that can be fascinating. That is the short answer. SAKE BREWING PROCESS Sake brewing process. Five crucial elements are involved in brewing sake — water, rice, technical skill, yeast, and land / weather. More than anything else, sake is a result of a brewing process that uses rice and lots of water. In fact, water comprises as much as 80% of the final product, so fine water and fine rice are natural prerequisites SAKE INDUSTRY SNAPSHOT How many producers, how much sake? As interest in sake grows around the world, naturally enough more and more people express curiosity about the sake industry at its source and origin: Japan. There are many angles from which the industry can be viewed and RICE DISTRIBUTION IN THE SAKE WORLD It's complicated One of the more idiosyncratic aspects of the sake world is the distribution system via which brewers get their rice. It certainly is not simple, and at one time it probably made sense. Certainly there are many that benefit from it – both brewers and farmers – and others THE KOJI | SAKE WORLD Koji is one of the crucial ingredients in sake brewing Just what is Koji? Koji being cultivated in small trays Koji is steamed rice that has had koji-kin, or koji mold spores, cultivated onto it. (See photo at right, which is a grain of rice cultivated with koji mold.) This magical mold, for whi AGING SAKE | SAKE WORLD Aged sake, or “koshu,” is a topic I am wary of breaching. There are a number of reasons for this reticence, not least of which is that aged sake represents such a miniscule portion of all sake that is out there. Aged sake is hard to get, quite expensive, and overall a totally different animal th

ACIDITY IN SAKE

And if one wanted to, one can express the total (almost) acidity of sake in terms of, for example, tartaric acid by multiplying the acidity number by 0.075. For comparison, sake has the equivalent of about 0.1 to 0.2 gms/100ml, comparted to an average of 0.5 to 0.9 gms/100ml in white wine. The level of acidity will not always match

presence of

REGIONALITY IN SAKE

UNFILTERED SAKE VS. UNFILTERED SAKE Nigori sake in glass Amidst the veritable cornucopia of sake available today, a handful of them are labeled “unfiltered.” A small handful, admittedly, but the number of sake with this term on the bottle seems to be growing. Amongst sake labeled as “unfiltered” in English, some are white and clou ABOUT SAKE | SAKE WORLD Sake is a beverage fermented from rice, which is a grain. This would make it more of a beer than a wine. Yet, sake is not carbonated, and flavor-wise is closer to wine than beer , although it is indeed uniquely different from wine. Sake is not a distilled beverage, and is

SPECIAL SAKE

Yamahai-shikomi & Kimoto. Yamahai-shikomi and Kimoto sake are two variations on the brewing method in which the yeast starter is made in a special way that allows more funky yeast and bacteria to be pesent, often lending the sake a gamier, wilder flavor that can be fascinating. That is the short answer. SAKE WORLD - BY JOHN GAUNTNER Sake World | All you need to know about sake. What sake is, how it is made, what to drink & more. John Gauntner is recognized as the world's leading non-Japanese sake expert. Sake Books, courses, downloads and more. The oldest & most informative site about Japanese Sake /

Nihonshu.

SAKE PROFESSIONAL COURSE The Sake Professional course is held several times each year in Japan and the US, with other locations pending. Information on confirmed upcoming courses is below. See who else is SAKE BREWING PROCESS Sake brewing process. Five crucial elements are involved in brewing sake — water, rice, technical skill, yeast, and land / weather. More than anything else, sake is a result of a brewing process that uses rice and lots of water. In fact, water comprises as much as 80% of the final product, so fine water and fine rice are natural prerequisites RICE DISTRIBUTION IN THE SAKE WORLD It's complicated One of the more idiosyncratic aspects of the sake world is the distribution system via which brewers get their rice. It certainly is not simple, and at one time it probably made sense. Certainly there are many that benefit from it – both brewers and farmers – and others THE GRADES OF SAKE AT A GLANCE Download the Grades of Sake here! Thanks for watching my Sake Education Video series! Click on the link below to download the chart - in two formats - of The Grades of Sake, as seen in Part II of The Basics of Sake. Enjoy! Grades of Sake in two forms Interested in

learning more abo

THE KOJI | SAKE WORLD Koji is one of the crucial ingredients in sake brewing Just what is Koji? Koji being cultivated in small trays Koji is steamed rice that has had koji-kin, or koji mold spores, cultivated onto it. (See photo at right, which is a grain of rice cultivated with koji mold.) This magical mold, for whi JUST WHAT IS A "NISHIKI" ANYWAY? It looked like a nishiki, actually. All it took was one explanation with a rice farmer / sake brewer as we stood at the edge of his fields on an October evening as the wind gently blew. It was clear why so many sake rice types have the character for brocade in their names. Being early July, it is still a couple-few months before we can see

this

SAKE ANOMALIES: GIVE GROUND GRUDGINGLY Al Gizzi likely never thought his legacy would live on in quite this way. And he surely never considered that he would be associated with sake. Al Gizzi does not even likely remember me. Al Gizzi, or “Gizz-balls” as he was known behind his back in his less popular moments, was my high school foo

__

SAKE WORLD

by John Gauntner

Menu

Skip to content

* Home

* Sake Industry News

* About sake

* Sake Education Videos on Youtube

* How sake is made

* Sake brewing process

* The koji

* The land

* The people

* Happy Mother’s Day

* The rice

* The water

* The yeast

* Types of sake

* Sake flavor profiles * Shochu and Awamori

* Special sake

* The Grades of Sake at a Glance

* Sake and food

* Sake FAQ

* Aging sake

* Regionality in sake

* Sake cocktails

* Sake glossary

* Sake Temperature: Hot or Cold?

* Links

* Sake Professional Course

* SPC Syllabus

* Testimonials

* The Sake Professional Course Live Online July 2021 * Store & Free Stuff * iPhone app – The Sake Dictionary * KAMPAI! FOR THE LOVE OF SAKE * Newsletter Archives! Ten years of Sake World Newsletters!

* Store help

* Educational products

* Books

* Free Download: The Least You Need to Know About Sake * The Least You Need To Know About Sake

* Free newsletter

* Free Stuff

* 20 YEARS OF SAKE NEWSLETTER ARCHIVES

* Blog

* Who is this guy?

* Contact John

* 日本語

WELCOME TO JOHN GAUNTNER'S SAKE WORLD!

THE SAKE WORLD BLOG

PrevNext

12345

THE SAKE WORLD BLOG

INTERESTED IN LEARNING ABOUT SAKE? STUDY ONLINE VIA ZOOM IN JULY. SAKE PROFESSIONAL COURSE LIVE ONLINE #5! SAKE TODAY - THE WORLD'S FIRST AND ONLY SAKE MAGAZINE! SAKE PROFESSIONAL COURSE LIVE ONLINE VIA ZOOM IN JULY: YOU STILL CAN STUDY SAKE - ONLINE! ANNOUNCING THE 5TH SAKE PROFESSIONAL COURSE LIVE ONLINE, JULY 2021! WHAT YOU WILL FIND ON THIS SITE ALL YOU NEED TO KNOW ABOUT SAKE This site contains all you need to know about sake: what it is, how it is made, what to drink and more. Peruse he most comprehensive sake site in existence at your leisure. _No sake stone remains left

unturned!_ Enjoy!

Read more »

SAKE PROFESSIONAL COURSES The Sake Professional Course will again be held live via Zoom across three weekends in July. "No sake stone remains left unturned" in this in-depth, thorough educational program. Learn more here!

Read more »

SAKE INDUSTRY NEWS

Keep up on what is happening in the sake industry Japan! Subscribe to Sake Industry News today.

Read more »

SAKE EDUCATION VIDEOS ON YOUTUBE Interested in learning about sake through videos? Check out my Youtube channel, Sake Education Videos.

Read more »

iPhone user? Get a Grip on those Pesky Sake Terms! The Sake Dictionary; the only audio-enhanced sake app for the iPhone! The Sake Dictionary app for the iPhone is now enhanced with audio, to help you pronounce the terms you learn, and is currently priced at only 99 cents! Check out The Sake Dictionary on iTunes

today.

* Search for: SearchOK Sake World | Powered by Mantra

& WordPress.