The Sake Education Show

Beau: Why don’t we start with the Junmai again, we’re talking categories. Gary: Well here? Beau: No, it’s the— so we’ll go right there. I might give you some word, you have to teach me how to say Gewurztraminer Vayner Viner and I’ll teach you— Gary: Vaynerchuk! Beau: No. Gewurztraminer I just say Gewurztraminer. Gary: Gewurztraminer. Beau: Say it again? Gary: Gewurztraminer. Beau: You watch your mouth. All right so there’s Junmai Chikurin. Gary: Yup. Beau: There’s Junmai Ginjo, Junmai Daiginjo. Gary: And that’s what we’re going and we’re starting here, Junmai. Beau: And we’re start with the trial, the Junmai Chikurin. Gary: Which is the driest of the batch. Beau: Yeah, and it’s not super dry. You know I could have brought a very dry—Chikurin. Gary: Chikurin. Beau: Hai, Fukimari which is kind of depth of the— Gary: Junmai, all right. Beau: And let’s say the problem with Sake and— Gary: And this is a 60%? Beau: This is a 60%, it should be 70% because it’s a Junmai but the Austrian gets so premium that they’re kind of bump in their own—so the category Junmai is— Gary: And talk about the percentages. Beau: When you mill rice, when you polish away, yeah each grain of rice Sake-brewing rice is as twice as a consumption rice and what you want to do is you want to mill, you want to grind away the outsides, the bad stuffs, the impurities, fats, minerals, proteins, vitamins, everything— Gary: It’s a cleansing. Beau: It is. Gary: It’s like lemonade cleanse. Beau: Even good for you but bad for Sake. All right you want to starch. You want to break that starch into a glucose then the alcohol. So for the minimum category called Junmai up into about three years ago had to be 70% remaining— Gary: And they’re followed up by him, right? Beau: They have three little people that they make a circle around each grain and they could go around it. They’re little people. Gary: How does the process go for people that don’t know that? Beau: Milling machine, the use this big milling towers. They use to use waterwheel mills truthfully and— Gary: Do you think this people go back to the old school watermill and— Beau: It’s funny, everything else is trying to go back to the old school—there is a guy, I have a guy who—yeah. He does it. It takes a long time and it’s expensive. The other thing—rice, Sake-brewing rice, good rice, it’s really hard on the outside and soft absorbent in the inside, why? It kind of stands the friction. So these guys are mills for like literally 48 hours, getting beat up and you don’t want to crack it. And then when you’re done with it you want to absorb some water so it kind of ferments— Gary: And if it cracks it’s out or— Beau: No, but these don’t cracks. Gary: So it comes with the skins and wine kind of play there. Beau: Yeah, but it makes it better brewed if it doesn’t crack. Gary: Absolutely! Beau: because there’s more even fermentation. You don’t get up, up and down. Gary: Makes sense. Okay, what are we going to drink this out of? Beau: You’re going to drink on a white wine glass. Gary: Perfect. Beau: Please. And what I’ll show you is you know again— Gary: And you’re going to drink it out of— Beau: I don’t drink this stuff [Laughing]. I want you to do it because I want you to taste— Gary: Will you man! Beau: I will, I will. Gary: Okay, what are we tasting it out of? How many, you want me to taste all these different things? Beau: When you do a wine review— Gary: Yes. Beau: What glass do you use? Gary: I’m a very interesting character on this. Beau: Not more than me. Gary: Fair but yes. I taste out of a lot of generic glasses, I’ve done a show where I proved that the glass has an impact but I believe the global aspect of it is its get into subtleties and nerdism which is great and I definitely think you could experience wine within this burning glass or Bordeaux glass in a different matter and definitely tasted different specialty—especially on the nose but I will go pretty standard even at home. I’m a pretty loosey goosey character you know F students. We don’t draw within the lines. You know we don’t draw within the lines. Beau: But you said that you touched mine, there is a little bit of way. Gary: There is a factor. There is absolutely a factor. Beau: What if you had all your drinking? Gary: Are you on any student, tell the truth why not. Beau: There’s no, absolutely not. I was on formal education. The only thing I’ve ever been, I didn’t understand education because I’m never passionate about something enough to really understand and engage in something that I was a horrible student. Gary: I was very into gym class though. Beau: Good for you. Gary: Thank you. Beau: Tumbling in bed. Gary: I was not so to tumbling and jumper, swear on that thing. Beau: Keep me focus, keep me focus. Gary: Please. Beau: Would you do your tastings like a white wine out of that? Would you do red wines out of something that’s small and you just do that? Gary: You’re asking a question? Beau: Do you use to get it? Gary: Yeah, I would but nobody else would. Beau: Right. Gary: Okay. Beau: Okay, why? Because it would constrict flavor, put all the sweetest— Gary: No, again, we’re now just having fun with each other. Or are there some that, I’m really enjoying this, no I would not. I would not have red wine out of that. Beau: Okay. So my point is a lot of people will drink Sake out of little old choco like this. This guy had a reason and it had a purpose. It was supposed to go with hot Sake, you keep it hot, little smaller vessel keeps it hotter longer— Gary: And you could sell them in the stores. Beau: Absolutely! But if you’re drinking premium, Sake is out of little cups like that. It just doesn’t do justice to the—what the beautiful— Gary: So what do you drink Sake out of? Beau: When I do my reviews since people ask me— Gary: White wine glass? Beau: Absolutely! And I’ll do so. Gary: I love it. Beau: I will do three glasses and usually, let me show you guys. So it’ll be an old choco, it’ll be a glass like this or like this and then the white wine glass. And what I do is I will use my nose and I’ll taste that of all three of those and I’ll compile those smell together to make that one note under the assumption they’re not everybody drinks out of one same glass. Gary: And what happens when you’re out and about? Beau: I always go into wine glass. If you’re in a restaurant, anybody or people bring this to you and it’s like that, say no, please kind of white wine glass. And if they bring you a craft and they bring you something like shot glass, don’t. Gary: Don’t! Beau: Sake is a sit and drink. It’s not a shooting drink, don’t shoot Sake. Gary: So you’re talking about something that I’m getting excited about. I mean you’re talking about here we are in this platform, we got some ears, a lot of influencers, you’re saying let’s make the movement per Sake into white wine glasses. Beau: Oh, it’s already done. Gary: It’s a done deal. That’s what you’re sell in the store? If we want the store now— Beau: Yeah, I sell the little Riedel Chardonnay O series. Gary: Right, with no stem. Beau: Yeah. Gary: Is that your play because— Beau: No, that’s pretty --I never thought that a transition ---I understand now, I understand now. Gary: Thank you, a transition play because people will kind of make that association. Beau: Yeah. Gary: Because if they saw this you probably don’t want people debating that with you all day like, really! Beau: Fun fact number seven, do you know why they didn’t have stemware in Japan for years and years and years? Gary: What’s that? I was thinking the same thing actually. Beau: Good call. Gary: That’s exactly what I was thinking. Is that true? Beau: All the glasses actually have cement based if for that reason. I’m not joking on that one. Kimonos, long sleeves, absolute one. Gary: Makes so much sense, I like that. That is an awesome fun fact. Beau: There you go. Gary: All right, so let’s face this, we’re tasting two— Beau: We’re tasting two. Gary: Now what’s the suggested retail price for this? Beau: Thos guys would be—I would say a 28. Gary: 28, okay, let’s give it a whirl. Beau: I think that’s cheaper, all done like that? Gary: We’re a discount player, sniffy-sniffing? Beau: Absolutely! I love the sniffy-sniffing. I’ll be honest, I’m a dork but I have to communicate things to people. So people are like, “What does it smell like?” And I’m like, “Okay!” So then I learned like how do you smell? Okay, so you do one nostril, you try to do the other nostril, and you kind of focus and so over the years of drinks affection I’m pretty good now. Gary: Yeah, I used to do like the hook mouth, do you remember this move, like everybody is making fun of me. It’s like I did that forever. Beau: No, but that’s like the one and then you try to concentrate and put them together? Absolutely! Again, when you’re putting a position, we have to communicate stuff to people. I like this ground, I like to be as accurate sort of as we can but in Japan there’s a huge philosophies like “Oh, the Sake must smell like it tastes!” It’s got to be this big union and I have training and my Somei license is a dictate that I got to really capture essences. Gary: What’s the license? Beau: Let’s get to them half a second because I’m on a roll, I’m on a roll. When you—can I do it? When you— Gary: I’m very good to my guest, so yes. Beau: When you have a bottle of Sake it is not usually been the date of the bottled Sake will be on it, that sort of a release date and you should consume Sake since it is past dry between about 15 and 18 months after released date. Gary: So is that about a year and a half after the date you see on the bottle is really as far as you want to place it. Beau: That’s when that brew at that point will taste like the brew I want you to taste. Gary: So you’re saying you walked into the store, a lot of people are starting to shop Sake, you find the date like this one which is right there 21/2—was that February 21st? Beau: Nice, this is the emperor’s calendar. This is the imperial counter. Not all bottles have that. So that newest emperor in Japan was 21 years ago, so this would be this year, it is the 21. So this is on February of this year. Gary: Got it. So now I have to drink this next year sometime in like August? Beau: To capture the essence of what that brew was trying to make absolutely. Gary: That’s true. I mean that’s it. Beau: All right, so then what do you do when it comes to our set time, excuse me— Gary: Just getting an idea. As you would bet, I would be going to totally— Beau: So what you do, the great thing about Sake is if it’s a little bit old and past its prime, heat it and warm it up. Gary: Is that the point? Beau: Hello, absolutely! It’ll give you longevity of your booze. Gary: So you let it go past its prime, you heat it up just like Pips, he moved to Florida. Beau: You can’t, you heat it up— Gary: I guess it’s just like human beings? Beau: You want to go to the warmer climates and to get that good feeling. People also ask like how long can that bottle last once you open it? And you open it, there’s no corkage in Sake. Gary: No? Beau: They’re like a 1% of at the most when you use cork as a fancy kind of thing. Gary: Right. Beau: It’s all twist off, it’s all caps. That’s why you can take it to the restaurant, they won’t charge you corkage because there’s no cork. Gary: Is that your move, hello, like when you say like “Hello!” Beau: Cut! Gary: You did it four times already. Beau: I’m not done, hello! Gary: You're fancy with an H. Beau: Nice, all right, you’re over on fancy. Gary: It’s tremendous. Beau: That’s cool. Gary: Honestly, I mean I’m really enjoying this. I mean I’m learning quite a bit which is fun for me in beverages in general because there are couple that really want to know more about, so I really appreciate it. I know they are as well. Beau: You just help me in the segue. Gary: Si! Beau: Aroma, so what happens is this guy has not touched air for about maybe up to six to 12 months, when you open it sometimes you get a primary aroma that you never capture on the glass. That’s I’m saying I’m kind of like—I'm crazy like that. so then you go to the first aroma, actually there’s poor aroma, primary aroma, one natural, two natural, both together and then you go. Gary: That’s how you like to do it? Beau: That’s how I do it, it’s not I like to do but that’s how we do it. Gary: And do you want to impose that will in the world? Beau: You know what, that’s a good thing--about, everybody is jumping on their own palette, boozes are luxury, do with it what you want. Drink out of the cup hands— Gary: But you want them to open your mind to—how they execute within the field absolutely! Beau: Especially wine people, if you guys, if you translate—I mean you use all your vernacular, oh my God! Let’s do the nose. You start! Go! Gary: Okay. Beau: You say when I’ll say one. Gary: Okay, what I’m really picking on here is a little bit of like a sugarcane play. Beau: Okay. Gary: I get a little bit of like a sugarcane, it’s really ripe with a star fruit, a little kind of star fruit on the backend of the nose. Beau: Those are those little weird things with the seeds in the middle of it. Gary: Yes. Beau: When was the last time you smell the star fruit? Gary: Probably about 60 days ago. Beau: I’m going to buy one tonight. Gary: You should. I’m going to cover my whole body— Beau: Right. Steve is up, do you get rice, do you need rice because I got steamed rice. Not cooked rice, sort of steamed rice. Gary: I do and almost like a rice dessert play because there’s a little more of that sugar play with its star fruit, you know what I mean, so a little bit of that with a caramel. You know it smells like rice pudding dessert kind of anyway. No question. Beau: The bowl that they use— Gary: I’ll tell you right now, the sugarcane part like I really get, how about you? Beau: I get it, it’s like a powdered sugar, kind of like a manufactured sugar smell as opposed to— Gary: More like the cake like when you’re using—like you know what like in a Mojito. You know a lot of people use sugarcanes had become a really sense of the sugarcane. I like Nan quite a bit. Have you ever known Nan on a sugarcane? Beau: I have. Gary: It’s fun and delicious. Beau: It is delicious. Gary: And has kind of great scent that I picked it up in here. Beau: What else do you Nan? Gary: Many things, pork—All right let’s get to work. Beau: You’re a… Gary: Let’s do it. Beau: Bozo Gary: Hello! Beau: Bozo, there it go. Gary: Holy God! That was the greatest moment in wine library TV this week. This is absolutely shaping up to be the best episode. Matt that was cut right? They never heard that. Beau: I left my --six minutes, we got to hurry please people. Gary: Let’s go, let’s wrap this thing up. Beau: Can I say one thing? Gary: Yes, two. Beau: Two things, he tastes room temperature for everything. Gary: I mean yes. Beau: I was led to believe that you do. Gary: I really do. Beau: Okay. Gary: Maybe champagne, I’m a little bit— Beau: No, I heard you do champagne in a room temperature. Gary: I do, I do but---listen I’m very transparent dude, maybe 50% in time with champagne but white wine like 95% and red wine, all. Beau: Because all three of these guys can do well chilled. Gary: You probably have a temperature may— Beau: But these guys are absolutely— Gary: You probably have a temperature range you like them to be in. Beau: Absolutely! Gary: Which is? Beau: Different for everyone of them. Sake by far has the greatest temperature range of all boozes out there. From freezing like Sake slashes two, like piping at--Sake. There’s a ton of different temperature points and brewer sometimes on the label, put a little crutch for you to say “Oh, its good right out of the refrigerator. Oh, it’s good in room temperature. Oh, it’s good lightly warm.” And you do that. Or to really good--this guy I think does very well room temperature, does well of the light chill to it as well but if you warm that guy it’s beautiful. So now for the other guys I frequently said that this guy does far better chill. Gary: I really like Sake, like a lot, like a lot, it’s shocking how little I know about this scheme of things compared to how much I like it being what I do for a living. It’s something you’ll going to have to come back every week. Beau: You hear me talk. Gary: I do. Beau: It’s passion. And so one of the great way in your passion too you have a great vehicle here. My vehicle has been pretty limited at my store, with my customer. I read a newsletter through Sake that goes out to about 15,000 people once a month but with sakesocial.com right now, I am doing to start a new forum, it sounds like you blog and you’d be better and you know— Gary: What do you talk at least? Beau: We’re going to talk. Gary: Okay. I like this quite a bit. I think it’s got really nice solid complexity. I don’t think it’s making me think as much as you know—I definitely feel like—I definitely had Sake in the past and I definitely can feel the intuition that there’s so many more Sakes out there that bring more complexity aspects than this wine does. See your code of line. Brew, it does—by definitely feel that it’s a solid play, I’m enjoying it, I like the softicity in the backend still structured with a good amount of fruit. I almost get them more of a citrus plant at the backend of my palette like almost like a— Beau: Cuddly rugged Gary: Thank you man, you know palettes are palettes you know, like a little almost like a lime drop, I would take lime juice and then like a thimble on the back here but it’s nice. Beau: And you said the percent is out back here. Gary: Absolutely! Beau: And you’ll notice that when a room temperature a little bit of acidity of Sake comes out a little bit more. Gary: Sure, which is probably what you know because the acid that I think that probably has a big factor into the way I like it. Beau: Dude, someone has said Sake is one-third the acidity that kind of— Gary: That was a down— Beau: How do you feel? Gary: For me it was a little bit but— Beau: Well you could take acid gum or something. Gary: That’s a very good idea. What do you think about this? Beau: I love it a lot and again I love the story. And I think this is a food pair and you get awful, I like you. Good food brander. So a lot of times maybe, “Oh, Sake is going to beat sushi!” But hell this is the center of the plate, this is a beef game, this is a chicken fowl, this is a grill, anything grilled, brewed. Gary: That is something I definitely you know no coming in, I mean there’s a lot of, I mean shellfish and something that I’ve been really pairing it with you know kind of from the hip, lots of oysters— Beau: Nothing better. Honest, a juice can’t hit that sweet spot like a starch can. I’m not joking. Gary: No, I understand. Beau: It pulls that natural sweetness on special— Gary: We should make teasers like rice versus grape. Beau: Why do a lot of challenges. I go and do a lot of heads to heads while I do wine beer too. We’re in such a great age in life. Gary: I agree. Beau: And we can play, I mean there’s no rights and wrongs and where is the champion, there’s no— Gary: People are blown away by my interesting high quality beer that really goes sorry beer if I’m pretty talking, I mean like how about soda like root beer? So it’s like a real root beer? Beau: I love it. Gary: I’m insane about it. Beau: I used as much ago and I was doing more but my favorite is— Gary: Why do you stop, kids? Beau: I run a lot. I’m a big runner. And I just would feel it here— Gary: Where are you running from? Beau: I’m running from you [Laughing] Gary: All right, let’s move on. Beau: All right—now this guy is from Kyoto Prefecture and this brewery is about 300-year-old brewery. Gary: What does that mean? Beau: Well that’s like a state, it’s Kyoto. And this guys—it really a kind of cool brewery, this guy showed me a 300-year-old brewery and he said “Well we used a satellite technology on our brewery.” And I said “You’re joking!” because you know this archaic equipment really old stuff and he said, “No, we use satellite imaging to lay down our gross fee all over the grass and rice fields..” Gary: And this is the Junmai Ginjo right? Beau: Ginjo. Gary: And what’s the suggestion retail this. Beau: This guy is 38 bucks. Gary: And what’s the Japan Prestige Sake Association? Beau: They’re the importers. Gary: Okay. Beau: Now again, we import a lot of Sake in this country. They’re the number one importers. So that’s 10% Sake and they were ones that really start to bring in the first to the handcrafted brews. Gary: Oh God, the smell is phenomenal. Beau: Good man! Now these guys you see—we use a different— Gary: This smells has a lot of champagne like characteristics to it. Beau: I’m doing the alcohol perfection of it. But I’m getting white grape, you get like a white grape and the use of cobble that has a lot of— Gary: This is very champagne like, it really is, almost as a matter of fact that if I smell this with a complete blindfold it would not, totally not cross my mind that this was a sparkling beverage. Because I get that smell on the nose that I get so often which is like big bread with lemon juice poured on top of it. Beau: Yeasty baked bread as a yeasty taste to it. So there’s a lot of yeast inside. Gary: A lot. Beau: So that’s why a lot of people like that kind of yeast in their champagne. Gary: There’s also a lickerish component on the backend. If you smell this again on the tail end, are you getting this? Beau: And you’re sure you’re end? Gary: Yeah, mine you know and I’m getting a little bit like a—do you get that one? Beau: You in this on the backend? Gary: I’m getting you know a little lickerish— Beau: Better it is in the backend than in the front end right? Gary: What do you think about that? Beau: I don’t honest, and so my nose absolutely— Gary: Is that what you might have said that I’m getting the alcohol and you simply like tail away because it’s really starting to come through for me quite a bit actually. Beau: As it warms up a little bit. Gary: Yeah, what do you think or you’re not getting it? Beau: Not the alcohol. Gary: I’m getting it. Now it’s the fines. Beau: All right, you said it. Gary: All right, so you’re a little concern of the nose in this. You think it’s over yeasted. Beau: I didn’t say that. These guys uses a yeast that’s very— Gary: Okay, I know. You’re implying it. Beau: No, it does a lot of beer reaction, the COBOL that they are using— Gary: I think it’s the banana actually. Beau: There you go. Gary: I definitely do get the banana. Beau: So yeast are awesome in the Sake world. I’ll be honest. They’re very concentrated, super productive. Of all the fermented beverages Sake is the highest naturally occurring alcohol content. It’ll ferment up to about 20%, no problem. What they’ll do is they’ll add water to most brews to bring it done to about an average of about 15%, 16%. So when people think of Sake please think about 15% alcohol. Don’t think like “Oh my God, I have to drink out of a small glass to moderate my–.” No drink as a couple of you know wine glasses a dinner. Now this is the guy I would—before I taste it, can you taste the SA. Gary: The alcohol comes through quite a bit on the mid palette. I also get a chicken broth type flavor on the finish which I thought was quite compelling. Beau: Saltiness, like a savory saltiness chicken broth? Gary: Yeah, like a little bit, yeah. That’s exactly where my mind is going with that. Beau: These guys practiced voodoos. So there’s a very good chance they dropped the chicken in that bottle. Gary: Do you think so? I think there is a chance. Beau: Chicken juice—savory is a big play. I got it. Gary: Yeah, absolutely. What were you going to say, you said before I taste this I would do something. Beau: This is the guy who had to be a little bit more chilled. Gary: Got it, okay. And that’s because of the alcohol that we’re feeling so much on the peak? Beau: Correct. Gary: because the heat does overwhelm this wine. I understand when I’m speaking up on this. Beau: Again, it’s— Gary: Can I call it wine? It’s my natural intuition. You don’t want to, you want to call it a brew. Beau: You can call it a wine, a brew, beer, whatever you call it Gary: I know but you call it a brew right? Beau: I call it a brew. I call it Sake or you know you call it wine. What I do like about it is it’s pretty damned clean. Gary: It’s very clean. And especially before you actually drink in the alcohol you know changes—that initial like it’d be floating in your mouth definitely as I get ocean water play. Beau: Coming again that saltiness. Gary: Yeah, it’s here, it’s clearly there. Beau: It’s good. These guys are great brewer. They read, do you like Nigori, do you like it on a filtered Sake. Beau: I do. Gary: You do. I like you know I get excited with the cloudy, I like the creamy aspects of it. Beau: Thank those guys because 42 years ago the tax department— Gary: This day— Beau: Yesterday, Father’s day actually—they went to he tax department and said “We would like to start making Nigori Sake again.” Gary: And when is the first time. Beau: Yeah, because initially the way to tax Sake is they would tax it on it’s filter. We call it filtered when we removed the leaves, the right polishes in it. And so up into that point anything that you saw is cloudy Sake, was a bootlegger Sake. If you will make it at the back that they wouldn’t go to the effort of you know remove the leaves. Gary: Sure. Beau: So of 42 years and again look we want to make Nigori Sake again. Gary: Good Nigori. Beau: And they make great Nigori. They make a sparkling— Gary: Do you like Nigori or is that considered not pure. Beau: You know, let me take myself out of the question. Gary: Keep yourself in the question first. Beau: I like Nigori to a certain degree but I’m so—I don’t like this, I like new ones, I like to settle this. Nigori should—cut [[Laughing] I like being able to find something rather than something find me. Gary: That’s really cool. That’s kind of cool. Beau: Because it’s a bomb reaction— Gary: That’s a little… Beau: It’s a bomb rush, the flavor and I like it. I like something a little bit and I want to do it. Gary: I’ll understand. Beau: But you like Nigori? Gary: I do, I like— Beau: And it’s fun— Gary: You know—listen, I’m in a place where I like a lot of it right now, right? Because they’re starting but I mean I definitely considered the chilling factor here because the alcohol is definitely a play. No question. I would give that a B plus. Beau: All right we have two minutes before you guys have to get the food out of the refrigerator, okay. What’s the bigger one because there was a lot of alcohol. Gary: Yeah, I think I’ll be able to get through out. I think so. Beau: All right. Gary: Now what about this sucker right here, you brought it. Beau: You talk to it first. Let me clean my glass. Gary: The last time this was presented in front of me at a restaurant in New York City I asked for a white wine glass. So I’m very proud of myself. Beau: Good man! You’ve been drinking— Gary: But I drink it both. Beau: Good man. Gary: Because it’s fun. Beau: It’s fun, its freaking fun. Gary: And I’d chew bark and so I was biting on it. Beau: Good. Gary: So it was like you know— Beau: Anyone else or something? Here you go, little fat. You Sake used to very coarse, it used to be. I didn’t pour for you, I apologized. Gary: No problem. So what do we have here? Beau: This is Taiheizan, this is Tenco. It’s a Kimoto Junmai Daiginjo. But back at the box for half a second, by the way these guys were stellar brewers— Gary: and how much does it go for? Beau: This guy is 54 bucks. Gary: 54 bucks, Dwayne Gordon wore that number for the jets in 1998. Beau: 54, whose the current jet that has 54 now? Gary: They don’t have a current jet 54 now. Victor Hobson and now then they have one in camp right now but— Beau: There are three of them, there’s the one that three 54— Gary: The ones in the red jersey Beau: And they were all taping their hands. You said you like to chew it, Sake used to be kind of coarse, it used to be rough, it used to be not the greatest tasting beverage, so these guys said “Well maybe if we drink a lot of the massive cedar box it’ll mess the flavor a little bit, add a little bit of that assets.” Gary: It’s like aging wine in Oak. Beau: Also a massive was a certain size of fixed size. So these guys—little pub and they’d say you know “Give us a cup of Sake.” This is the guy that would give them this kind of not trick cups but you will get money for value. So once I said Dude, give me my—and this used to be a measurement for rice—and so they started using that as a pure measurement. Gary: That’s very cool. Beau: I get my pour, my fair share. Even I can get it further but I want you to taste this a little bit. Because it is kind of cool, it’s cool to drink out of the corner but again if you drink at premium Sakes you will notice how much that changes the flavor of the Sake without question. Gary: Will do that. Beau: This guys is made with the Kimoto method, Paul rumming method, Paul rumming. Have you ever heard of Kimoto? Gary: Kimoto, nope! Beau: I guess you’ll be receiving, I’ll be right back. Gary: Yes. Beau: Lactic acid. So traditionally when you make Sake one of the ways these guys thought to promote lactic acid was to use Paul’s, this Kimoto pouring, they would Paul rum this steamed mesh to try to promote lactic acid and what happen is it evolved into a way of making this kind of a creamier softer play, you will get creamier elements in the smells. Gary: That’s going to be exciting. Beau: And then they realized that you don’t have to do all the Paul rum you can actually raise the temperature and have natural airborne yeast, it’s kind of promote that lactic acid and then find additives and they realized that you can just add lactic acid to promote that thing. Gary: I get kiwi on the smells. Beau: Good caught. Gary: Which I really like. Beau: You like? Gary: Yeah. You like kiwis? Beau: Well, it’s absolutely! My little daughter love kiwis. Gary: I actually like—I’m so lazy and I’m wandering so quick that I usually bite a kiwi in the middle like take it out and just squeeze it into my mouth. That’s originally how I eat most kiwis. Beau: How about nugget? Gary: Like a chicken nugget? Beau: How do you eat your [Laughs] chicken nugget aged in Oak? Gary: This has a subtle nose though. I mean this you know I would definitely call this you know an AC wine if I was on the Thunder show, which I am which stands for aromatically challenged. Beau: But you’ve making that as a bet? Gary: Nope. Beau: Challenged? I’m vertically challenged. Gary: No. You know I’m challenging in many ways but I’m a tremendous character you know [Laughs] Beau: Horizontally challenged? Gary: That could be a whole different story. The thing here is that it’s not aromatically explosive, you sort of comparing this to the nose of the last one. You’re not even seemed dynamic and if you’re something like me who really enjoys the nuances of the nose you know I always talk about being like the previous at a movie theatre, I legitimately like the previous more than the actual movie this becomes something that I’m not disappointed about but I just wish there was more going on that’s why I’m not picking up on this much. Beau: Do you think the carpet don’t match the curtains? Gary: I don’t think so. I actually think that this is an example given what—I mean I’m just using my common sense, this is probably going to have a lot of