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Recent episodes
Koshi no Kanbai - Snow Country Sake
May 31, 2026
54m 55s
Itami - Sake's Other, Other Birthplace(?)
Mar 31, 2026
1h 03m 15s
Niigata - How Snow Country Sake Fueled the Jizake Boom
Jan 31, 2026
54m 38s
Brewery Hierarchy - Sake Making Structure
Dec 31, 2025
52m 46s
Namazake - The Story of Unpasteurized Sake
Nov 30, 2025
48m 54s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 5/31/26 | ![]() Koshi no Kanbai - Snow Country Sake✨ | sakebrewing+5 | — | Koshi no KanbaiTokujoshu Kimoto-kei Hashirajochu Shikomi+4 | Niigata | sakeKoshi no Kanbai+6 | — | 54m 55s | |
| 3/31/26 | ![]() Itami - Sake's Other, Other Birthplace(?)✨ | sake brewing historyItami+4 | — | PatreonOriginsake+5 | ItamiHyogo prefecture+1 | Itamisake+5 | — | 1h 03m 15s | |
| 1/31/26 | ![]() Niigata - How Snow Country Sake Fueled the Jizake Boom✨ | Niigata sakeJizake Boom+3 | — | Secchubai HonjōzōKoshi no Kanbai White Label Jōsen+2 | Niigata | Niigatasake+5 | — | 54m 38s | |
| 12/31/25 | ![]() Brewery Hierarchy - Sake Making Structure✨ | sake brewingbrewery roles+3 | — | KanzukuriKashira+9 | — | sakebrewery+5 | — | 52m 46s | |
| 11/30/25 | ![]() Namazake - The Story of Unpasteurized Sake✨ | namazakesake history+3 | — | Daijiro Kimoto Junmai NamazakeKikusui Jukusei Funaguchi+5 | — | namazakeunpasteurized sake+3 | — | 48m 54s | |
| 10/31/25 | ![]() Hiyaoroshi - Autumn Sake Season is Here✨ | Hiyaoroshiautumn sake+3 | — | PatreonOriginsake+2 | Japan | Hiyaoroshisake+6 | — | 38m 28s | |
| 9/30/25 | ![]() Sugidama - Sake Brewing's Evergreen Symbol✨ | sake culturesugidama+3 | — | PatreonOriginsake+1 | JapanJim’s backyard | sugidamasake+5 | — | 42m 53s | |
| 7/31/25 | ![]() Nigori - Clearing up Cloudy Sake✨ | nigori sakesake production+3 | — | Seikyo Junmai NigorizakeNakashimaya Junmai Nigori+3 | — | nigorisake+5 | — | 47m 13s | |
| 6/30/25 | ![]() Natsuzake - Summertime Sake✨ | summer sakesake recommendations+3 | — | Tamagawa IcebreakerChomonkyo Natsu no Sake/ Natsujun+3 | — | Natsuzakesake+5 | — | 40m 37s | |
| 5/31/25 | ![]() Shibori - Sake Pressing Matters✨ | sake makingshibori+3 | — | shiborisake+8 | — | sakeshibori+7 | — | 1h 01m 18s | |
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| 3/31/25 | ![]() Aramasa - Sake with Style✨ | sakebrewing+4 | — | Aramasa ShuzoPatreon+4 | Akita Prefecture | sakeAramasa+8 | — | 55m 43s | |
| 9/1/23 | ![]() Saijo - Sake Theme Park | Saijo - Sake Theme Park The second of our series on Japan’s major brewing regions takes us to Hiroshima’s Saijo. This little town built on sake brewing is a sake lover’s dream. Seven breweries in close proximity, with museums, shops, and tasting opportunities galore. Come learn how it got to be this way in the latest Sake Deep Dive! Vocabulary from this episode Shuto: Affectionate name for Saijo meaning sake capital. Sake kabu: A brewing license system enforced by the Tokugawa shogunate. Recommended Sake Andy - Kirei Mannen Jim - Kamotsuru Daiginjo Tokubetsu Gold Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 6/30/23 | ![]() Amakara - The (Not) Sweetest Thing | This time we see what value sweetness in sake has... The same meter value! Andy and Jim try to pin down what "karakuchi" means, how sake had changed over time, and what we should really look for when buying a bottle. Kanpai! Vocab Amakuchi - typically any "sweet" thing. Karakuchi - traditionally, the foil for sweet things, which has made the word very context dependent. It could mean spicy, bitter, salty, or just heavily flavored. In sake, it means 'not sweet," which is pretty vague. Recommendations: Andy - Tamagawa Time Machine Muroka Nama Genshu Jim - Kanenaka Kimoto Junmai Chokarakuchi | — | ||||||
| 5/31/23 | ![]() Shuki - Our Choko Runneth Over | Andy and Jim get a little bit more personal as they take a look at a topic close to both their hearts: sake vessels! From tokkuri to hirahai, they talk bottles and cups, with a couple of bones to the wine-glass crowd, too. Raise whatever is closest to hand for a rousing kampai to shuki! Vocabulary from this episode Tokkuri - a common style of bottle-style sake pourer Katakuchi - a widely varied style of pitcher/bowl style sake pourer. Guinomi - a relatively large sake cup Ochoko - a relatively small sake cup Heihei - a rather unusual style of “flat” sake pourer Masu - A square wooden or plastic, sometimes lacquered sake vessel. Kiriko - Japanese cut glass, often used for sake cups and pourers. Recommended Sake Andy - Juhachizakari Takaji Junmai Omachi Muroka Hiire Genshu Jim - Gokyo Junmai Kiokezukuri Kimoto Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 4/30/23 | ![]() Pasteurization - Holding out for a Hiire | With the spring flood of namazake, Andy and Jim take their usual contrarian position and go for the hiire stuff. Why do brewers heat-treat their sake? How do they do it? And why is Andy so resistant to the idea of sticking his hand in a vat of hot sake? Find out in the latest Sake Deep Dive! Vocabulary from this episode: Binkan Kyurei - A specific term for pasteurization and rapid cooling of sake in the bottle. Literally “bottle heat rapid cool” Hiire - Heating sake to kill bacteria and halt enzymatic action Hiochi - The term for unpasteurized sake that has gone bad from bacterial action. Literally “Fire failure.” Hiochikin - A blanket term for a group of alcohol resistant lactobacilli that can thrive in sake and turn it bad if not killed through heating. Jakan - The “snake tube” used in a traditional heating method for sake. Nizake - A kind of heated sake introduced to Japan from China during the Muromachi period (1336-1573), inspiring early pasteurization techniques. Recommended Sake Andy - Aramasa Cosmos Jim - Dewazakura Ginjoshu Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 3/31/23 | ![]() Yamadanishiki - The Big League | Andy and Jim climb the mountains and explore the rice fields to get to the root of the “king” of sake rice, Yamadanishiki. We look at where it came from, why it got so big, and maybe express a wee bit of skepticism about those magical Hyogo rice fields. Vocabulary from this episode: Koji Haze - The distribution of koji over the surface of the rice grains. Kumamoto Kobo - The origin of Association Yeast #9, often called the “Ginjo yeast.” Nengo - The naming of eras in Japan based on the currently reigning emperor. Now, for example, we are in the Reiwa era, preceded by Heisei, and Showa before that. Nishiki - Silk brocade. A word often used to denote something elegant and luxurious. Shinpakuritsu - The rate of starchy “white heart” appearance in a batch of rice, expressed as a percentage. Shuzokotekimai - The more official term for what we call sakamai, or rice well-suited to sake brewing. Tankanwataribune - One of Yamadanishiki’s direct parents. “Tankan” means short stalk. Yamadaho - Another of Yamadanishiki’s direct parents. Toku A chiku - One of a few areas across two cities in northern Hyogo prefecture with reputations for growing high-grade Yamadanishiki rice. They are: Kato City - Yashiro, Tojo; Miki city - Yokawa Recommended Sake: Andy - Kikumasamune Gokujo Tokubetsu Honjozo Chotokusen Jim - Tatsuriki Junmai Dragon Episode 3 Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Used under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 2/28/23 | ![]() Yamaguchi - From the Mountain’s Mouth | It was inevitable. This month, Jim and Andy wander the green mountains of Jim’s adopted home of Yamaguchi Prefecture. They touch on local history, the reemergence of Yamaguchi sake, and—of course—Dassai. They might also mention Jim’s new book, Discovering Yamaguchi Sake. On sale now wherever books are sold!For more info, check the publisher’s page at: Discovering Yamaguchi Sake Vocabulary from this episode Fugu - blowfish or pufferfish. A specialty of Yamaguchi. Soridaiji - the official title of Japan’s prime minister, the leader of the national government. Yamaguchi is home to more than any other prefecture in Japan. Recommended Sake Andy - Gokyo Josen Futsushu Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 12/31/22 | ![]() Yamahai - Blurred Lines | In this New Year's episode of Sake Deep Dive, Andy and Jim get back to the start—yeast starter, that is. We round out the group by taking on yamahai this time, building on what we’ve already covered in the kimoto and sokujo episodes with how it came to be, and what it is becoming now. Vocabulary from this episode Kai-ire - while generally a term for mixing or stirring the mash, here we mean a step in orthodox yamahai where a single brewery worker mixes and crushes the moto mixture after kumikake Kumikake - circulating the enzyme-rich moto liquid using a perforated metal cylinder in the middle of the mash, and ladling the liquid it lets in back over the rice outside Recommended Sake Andy - Kikuhime Yamahai Junmai Jim - Yuki no Bosha Hiden Yamahai Junmai Ginjo Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 11/30/22 | ![]() Koji - Whatta Fungi | Show Notes In the latest Sake Deep Dive, Andy and Jim take on Japan’s national mold, Aspergillus oryzae–the lowly koji-kin. This is less a historical exploration and more a real look at the nitty gritty on this itty bitty ruler of the sake world. CORRECTION: During the episode, Jim mistakenly called Shirokoji Aspergillus luchuensis. That is incorrect. It is Aspergillis kawachii. Aspergillus luchuensis is another name for Aspergillus awamori. Vocabulary from this episode Kikoji - Yellow koji, Aspergillus oryzae. The standard sake strain of koji kin. Koji kin - the actual way to refer to the mold spores that are added to rice to make rice koji. Kurokoji - Black koji, Aspergillus awamori/Aspergillus luchuensis. The standard strain of koji kin for making the Okinawan rice spirit of awamori. Shirokoji - White koji. Aspergillus kawachii. The standard strain of koji kin for making Japan’s spirit of shochu. Oddly, a mutated form of Aspergillus awamori. Toko - Literally “floor/bed.” The table where major hand-made koji production happens. Hako - Literally “box.” A box where moderately sized batches of hand-made koji are propagated for temperature control. Futa - Literally “lid.” Smaller boxes for precise, granular temperature control in hand-made koji production. Recommended Sake Andy - 無窮天穏 Mukkyu Tenon Jim - Gokyo Five Yellow Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 10/31/22 | ![]() Kodaishu - Days of Yore | Kodaishu - Days of Yore Show Notes Andy and Jim explore the very oldest kinds of sake in search of the real roots. From drunken serpents to monkly brews, we look at the earliest records of sake to see how it developed in the olden days. Vocabulary from this episode Sumizake - An ancient kind of filtered sake. No one knows for sure how they filtered it. Dakushu / Doburoku / Nigorizake - all the same kanji, all meaning “cloudy/muddied sake.” Heian Period - 794-1185 Goshu - An ancient sake brewed in the Heian. Kojibuai 28.6%, water absorption 77% (Modern koji 22%, mizubuai 135% ) Goishu - Another ancient Heian sake. 1 dan jikomi brewed from late August into september. 28.6% kojibuai and mizubuai of 51.4% (very very low). SMV -80-100. The low water content prevented spoilage. Kamakura - 1185-1333 Rise of private breweries, people drank too much, banned. Muromachi 1336-1573 Azuchi-Momoyama 1568-1603 Edo Period 1603-1867 Tamonin Nikki (Tamon temple chronicles) from 1478 to 1618 Recommended Sake Andy - Sawa no Tsuru Kimoto Honjozo Jim - Daruma Masamune 10 year koshu Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 9/30/22 | ![]() Terroir 2 - The Bonsai Theory | Show Notes: In a departure from the typical fact-based fare, this time Andy and Jim trawl the murky depths of terroir. What is it, really? No, really? And, is it really going to “save sake?” Predictably, we don’t think so… Enjoy the second part of our first ever two-parter! Recommended Sake in this Episode: Andrew: Tsuki no I Nanotsuki Kimoto Junmai 80% Jim Kai no Kaiun Tokubetsu Junmai Nama Genshu (Limited edition-sorry. The shiboritate and regular junmai are great, too!) Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 8/31/22 | ![]() Terroir 1 - Nous Ne Parlons Pas | Show Notes: In a departure from the typical fact-based fare, this time Andy and Jim trawl the murky depths of terroir. What is it, really? No, really? And, is it really going to “save sake?” Predictably, we don’t think so… This time, recording ran pretty long so we're splitting this into our first ever two-parter. Tune in next month for the exciting conclusion--and our recommendations! Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 7/31/22 | ![]() Miyamizu - Not Quite Holy Water | Show Notes: Andy and Jim look into perhaps the most famous brewing water in Japan: Miyamizu. Why is it so famous? Why ISN’T it part of Nada’s rise to fame? All will be revealed! NOTE: Issues beyond our control resulted in some need for re-recording and editing, so sound quality is kind of spotty in this episode. We apologize! Recommended Sake in this Episode: Andrew: Sakura Masamune Kyokai 1 Jim Hakushika Suzuro Shiboritate Futsushu Useful vocabulary for this episode: 灘五郷 Nadagogo - the five villages of Nada. Currently, they are Imazu, Nishinomiya, Uozaki, Mikage, and Nishi. 灘目 Nadame - The original “nada brewing region.” The me is likely a corruption of 辺 be, meaning “area around.” Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 6/30/22 | ![]() Sokujo - Dropping the New Science | Show Notes: Andy and Jim take on Sokujomoto, the incredibly common fast yeast starter. On the way, they explore its linked history with yamahai, talk about how it got so common, and clarify its modern variations. Recommended Sake in this Episode: Andrew: Bijofu Ginjo Rei Jim: Takarabune Junmai Saito no Shizuku Useful vocabulary for this episode: Sokujo Moto - Fast yeast starter. Developed by Kamajiro Eda, first established in detail in an NRIB journal article in 1910, but also hinted at in 1909. Koon Toka - High temperature saccharification fast yeast starter. Also known as amazake moto. Particularly common in Hiroshima brewing. Chuon Toka - Medium temperature saccharification fast yeast starter. Teion Toka - Low temperature saccharification fast yeast starter. Also known as futsusokujo. The original sokujo moto. Kobo Jikomi - “Yeast mashing.” No-starter brewing. Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
| 5/31/22 | ![]() Rice Polishing- The Miller Tells His Tale | Show Notes: This month, Jim and Andy grind away at the true first stage of sake brewing: rice polishing. Or is it milling? Seimai. Whatever. They work their usual magic looking at the whos, whats, whens, and whys of how genmai becomes hakumai. Come and listen! Recommended Sake in this Episode: Andrew: Kirei Mannen Junmai Ginjo Genshu Jim: Harada Junmai 80 Useful vocabulary for this episode: Seimaibuai - The amount of rice left after milling/polishing, expressed as a percent. Satake - The biggest manufacturer of rice milling equipment in Japan, and thus the world. Shinseimai - A more accurate measure of seimaibuai, done by measuring the weight difference between wholegrain rice and polished rice in thousand-grain batches. Karausu - the original rice hulling technology, consisting of a foot-driven mortar and pestle. Genmai - whole rice, husk and all. Hakumai - white rice, after polishing for eating or brewing. Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg | — | ||||||
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