SAKE ON AIR is an exploration into the stories, people, lifestyle, and what’s really happening in the world of SAKE and SHOCHU. The show is brought to you by a team of experts based here in the Sake Homeland of Japan, working and thriving on the front lines of the industry. Together with local and international guests from a range of fields, both sake-specific and sake-curious, each week we’ll be going beyond just, “What is sake?” and instead, exploring the excitement, challenges, depth, and possibilities in, what we think, is arguably the world’s most fascinating and enjoyable pair of beverages.
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SAKE ON AIR is an exploration into the stories, people, lifestyle, and what’s really happening in the world of SAKE and SHOCHU. The show is brought to you by a team of experts based here in the Sake Homeland of Japan, working and thriving on the front lines of the industry. Together with local and international guests from a range of fields, both sake-specific and sake-curious, each week we’ll be going beyond just, “What is sake?” and instead, exploring the excitement, challenges, depth, and possibilities in, what we think, is arguably the world’s most fascinating and enjoyable pair of beverages.
There is a lot of great sake out there, but how do you know what is “good” and what is not? There is no easy answer to that, because the answer is almost always, “it is personal”.
However, you may have heard the term “Premium Sake”, which suggests that it is the good stuff. Which of course it is, but so is much of the sake that doesn't have that on the label. So what does "Premium Sake" actually mean? And if it doesn't mean the best sake to drink, what is it used for?
In this episode, Sebastien Lemoine and Cindy Bissig talk about exactly that! Starting by looking at the term itself and its origin in Japanese, which comes from the term Tokutei-meisho-shu. Tokutei-meisho-shu is a Japanese expression that literally translates to "Specially Designated Sake" and is is a legal classification where ingredients and production methods play the main role, not flavor or quality.
Sebastien explains the categories that make up Tokutei-meisho-shu or "Premium Sake." It is the basic knowledge needed to understand the different grades and how they might affect taste. Knowing this system will also greatly help you when you are selecting sake, even if they do not describe a sakes flavor profile, they do get you in the right direction to find a bottle of sake you may enjoy.
As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!
We’ll be back very soon with plenty more Sake On Air.
Until then, kampai!
Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
Sake On Air
SAKE ON AIR is an exploration into the stories, people, lifestyle, and what’s really happening in the world of SAKE and SHOCHU. The show is brought to you by a team of experts based here in the Sake Homeland of Japan, working and thriving on the front lines of the industry. Together with local and international guests from a range of fields, both sake-specific and sake-curious, each week we’ll be going beyond just, “What is sake?” and instead, exploring the excitement, challenges, depth, and possibilities in, what we think, is arguably the world’s most fascinating and enjoyable pair of beverages.
