Welcome, dear listeners, to a captivating journey into the world of saké, a beverage that's not just a drink, but a reflection of Japanese craftsmanship and culture. In this audio program, we'll immerse ourselves in the art of saké brewing, its rich history, and the traditions that surround it.

Picture this: Saké, brewed from fermented rice, a delicate dance of flavors and techniques that has been perfected over centuries.

Known as nihonshu, or sometimes seishu – the "Japanese liquor" and "pure liquor," respectively – saké is a testament to the intricate balance of simplicity and sophistication.

Its creation is a symphony of ingredients – steamed rice, yeast, komekoji, and water. Komekoji, a magical element, is steamed rice fermented with koji yeast, a catalyst that transforms the ordinary into the extraordinary.

These components, lovingly mixed, embark on a journey of fermentation, evolving through stages of maturity that can span several months.

And then, the moment arrives. The mixture is pressed, its essence captured, filtered, and bottled, ready to be savored.

A typical saké carries an alcohol content of around 16%, but within this spectrum lies a world of variety and distinction.

The pinnacle of quality is daiginjoshu, a type of saké that's meticulously crafted from highly polished rice, resulting in a gentle, refined flavor.

There's junmaishu, a pure rice saké, untouched by added alcohol, presenting a full-bodied taste that resonates with its simplicity.

Now, let's step into the ritual. Saké can be enjoyed warm, poured from a saké decanter, or tokkuri, into small cups, or sakazuki.

In the heart of tradition, pouring saké for one another is an act of connection, a gesture that transcends mere libation.

In our modern era, chilled saké has found its place, an exquisite companion to Japanese cuisine and a global palate.

The history of saké reaches back to the Yayoi period, a legacy that has been refined and cherished.

The artisans behind this art, known as toji, have honed their craft through generations, with the brewing method we know today taking root during the Edo period.

And now, the allure of nihonshu reaches far beyond Japan's shores. The exquisite taste of saké is appreciated worldwide, under the universal banner of its Japanese name.

As we conclude this sonic voyage into the realm of saké, remember that each sip is a story, each bottle a chapter in the legacy of a culture that's as ancient as it is ever-evolving.

Thank you for joining us. Kanpai, to the spirit of saké, to tradition, and to the boundless journey of taste and experience.

#13 Jizo and Pagodas

MADE IN JAPAN !! HOSHINOYA RadioBy hossyAug 04, 2023