Ep 212: Rice, Yeast & Koji: The Art & Science of Sake Brewing with Head Sommelier Maxim Kassir (Part 1)

Hello, wine friends! In today’s episode, we’re diving into the fascinating world of sake—what it is, how it's made, and why we often drink it like wine. Get ready for a deep dive into fermentation science like never before! Joining us is Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned Mandarin Oriental and ambassador for Drink Japan. With his expertise, we’ll explore the complexities of sake, from brewing techniques to flavor profiles. This episode gets super involved —but if you love learning about the science behind what’s in your glass, this one’s for you. Let’s get into it!   If you want to skip ahead:   02.00: Wine was always part of Maxim’s culture and daily meals.02.30: Moving to London in 2016 led him to pursue hospitality.03.38: Expanding into Sake, completing WSET Level 3.04.11: Working with Natsuki Kikuya, a "Sake samurai".07.00: Enrolled in a pilot WSET Level 3 sake course.07.30: How sake production differs from wine.08.30: Sake dates back 3,000 years, developed through Japanese monasteries.10.00: Early sake production involved monks chewing rice to start fermentation.10.30: Koji mold plays a crucial role in modern sake-making.11.00: Water is essential, and Japan’s soft water impacts sake quality.12.00: Japan’s geography and water softness contribute to sake’s texture.14.00: Japanese water affects yeast activity, impacting aroma development. 14.30: Sake and ambient yeast for fermentation 17.00: Importance of acidity in sake fermentation 19.00: Factors influencing sake styles 20:00: The role of rice in sake production22:30: Traditional brewing process in Japan 24:30:  Umami and sake26:30:  Advances in rice polishing and sake refinement29:00:  Pride and precision in sake brewing 30:30: Sake polishing and competitions31:00: Guinness record for polishing rice32:00: The controversy of 0% polished sake32:30: High-polish sake’s expensive process32:58: Question on necessity of ultra-polished sake33:00: Duration of sake fermentation33:30: Technical nature of sake brewing34:00: Comparison between sake and wine fermentation34:30: Sparkling sake introduction35:00: History behind sparkling sake’s creation36:00: Champagne’s influence on sake production37:00: Sake carbonation methods37:30: Sparkling sake prices and techniques38:45: Champagne makers turning to sake39:00: Japan’s declining sake consumption40:00: Government’s role in sake promotion 45.22: The different style of sake   Any thoughts or questions, do email me: [email protected] Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.