How is sake made? What is koji? When is sake meant to be consumed? What's the difference between Junmai and Honjozo? Matt Taylor is the beverage trainer for Uchi, a sophisticated Japanese restaurant in Houston. In this week's bonus episode, Matt explains how short-grain rice gets harvested and eventually fermented into the product we know as sake.
In last week's episode, we spoke with Monica Samuels of Vine Connections about the logistics of importing sake as well as the past, present, and future of US sake consumption. This bonus episode helps contextualize that conversation and educate newcomers on basic categories and production techniques.