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Speaker 1: Hey, this is Annie and Samantha and belcome to Steph.

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Speaker 1: I never told you your production of I Heart Radio.

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Speaker 1: All right, guys, welcome to essentially where we get to

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Speaker 1: sit together, drink a nice beverage and discuss this amazing

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Speaker 1: beverage and the women behind it. And I'm so excited

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Speaker 1: because one of the first things I did as we

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Speaker 1: were talking about this type of segments and just women

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Speaker 1: in the industry and women being recognized, this brewer. She

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Speaker 1: was recognized within the BBC's one Top Women, and I

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Speaker 1: was like, oh my god, I'm excited. And Annie, I

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Speaker 1: feel like you are really much better, which is really

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Speaker 1: funny the white girl versus the Asian girl in saying

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Speaker 1: the beverage. So go ahead, tell them what we're talking about. Well,

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Speaker 1: I really appreciate you throwing me under the bus back

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Speaker 1: there you go, because I just want to do it

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Speaker 1: saky and it is very much sack and I'm just

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Speaker 1: kind of like, I feel so pretentious, but you do

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Speaker 1: it in a manner that sounds so much better than

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Speaker 1: I when I do it, because I feel so like

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Speaker 1: insecure and saying it. So yeah, so we do understand this,

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Speaker 1: but we are celebrating one of the rare recognized female

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Speaker 1: sake brewmasters, Miho Imada. And by the way, this is

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Speaker 1: not a sponsor. I think we told you in the

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Speaker 1: first segment when we were explaining that we'll go ahead

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Speaker 1: and put this in there again that yes, we are

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Speaker 1: drinking these strings and enjoying them and talking about them,

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Speaker 1: but they are not sponsored and most of them don't

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Speaker 1: even know we exists, So there is that. Maybe this

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Speaker 1: is my excuse in trying all the good stuff don't tell,

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Speaker 1: but yeah, that is what we are doing, and we

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Speaker 1: wanted to celebrate Miho Amata, who is the owner and

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Speaker 1: brewmaster of Immada Brewery, which has been around for three

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Speaker 1: general rations. So our grandfather and her father were the

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Speaker 1: previous owners and she took over when she returned home

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Speaker 1: after her father actually asked her to come home to

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Speaker 1: take care of the family business, and she came home

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Speaker 1: around the age of thirty three. So I'm really excited.

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Speaker 1: As we told you guys, we would be sitting and sitting.

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Speaker 1: So right now we are currently sipping on the beautiful

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Speaker 1: Fukucho moon on the water June my Jin Joe. So

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Speaker 1: it is a beautiful, beautiful sak and we're gonna talk

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Speaker 1: a little bit about our takes on it, but just

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Speaker 1: to kind of gave you a little bit of history,

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Speaker 1: specifically you Annie, and of course all of our listeners

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Speaker 1: what and who they are. So after returning home to

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Speaker 1: a kitsue in Hiroshima, which is the famous birthplace of

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Speaker 1: Jingo style sake, she studied under the family's brewerys Toji,

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Speaker 1: and eventually took over completely as well as being the owner,

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Speaker 1: and she's currently still there. Um And if you want

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Speaker 1: more history in the tradition of brewing sake, you can

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Speaker 1: definitely look up their brewery and their story because it

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Speaker 1: is a beautiful They've been around since the mid eighteen hundreds,

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Speaker 1: so this is a long lasting brewery which any you

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Speaker 1: have some research and knowledge on sake as well, don't you.

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Speaker 1: I do over on my other podcast, Saver, I attended

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Speaker 1: a sake conference. It was Women in Sake, and we've

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Speaker 1: been trying to do an episode forever and we were

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Speaker 1: going to interview several people about it, but the pandemic happened,

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Speaker 1: so that kind of got severely but I'm sure sure

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Speaker 1: that it is forthcoming. I'm so excited to talk about it,

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Speaker 1: and I know we have an episode on rice, which

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Speaker 1: is very key in making sake, and that's one of

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Speaker 1: the episodes almost broke my brain. That's when I learned

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Speaker 1: that some people don't use the ce b C designation

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Speaker 1: they use before physics after physics, which blew my mind right.

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Speaker 1: But also I went to Japan and I did a

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Speaker 1: couple of tours on how sake was made, and it

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Speaker 1: was fascinating and smell was so cool. I loved it.

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Speaker 1: I loved it. Yeah, it was a very traditional type

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Speaker 1: of brewing and they are really serious about it. I

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Speaker 1: guess any brewery who loves their craft, it's very serious

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Speaker 1: about it. But even just seeing her, seeing the brew master,

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Speaker 1: seeing the owner talk about herself, and even though I

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Speaker 1: can't quite understand Japanese, her enthusiasm and an understanding and

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Speaker 1: love for the craft is very apparent. And it's always

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Speaker 1: interesting to watch when the master of whatever are talking

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Speaker 1: about it because you can see that passion and it

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Speaker 1: makes you so excited to be a part of that

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Speaker 1: as well. And by the way, a fun fact, I

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Speaker 1: did not know that they had way back when virgins

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Speaker 1: chew up the rice and spit it into the mix

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Speaker 1: to break down the starches into glucose, and they thought

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Speaker 1: it was more pure done by a virgin. So I

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Speaker 1: was like, huh, and I don't think they do that anymore,

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Speaker 1: and I am so but a fun fact that I

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Speaker 1: was like, that is interesting to know, which seems kind

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Speaker 1: of on point with the traditionalists of that time frame.

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Speaker 1: But yeah, so this specific brewery, when you talk about

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Speaker 1: who she is and what she's done. They even asked

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Speaker 1: her specifically, how does it feel to be one of

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Speaker 1: the few women who are recognized and and seen as

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Speaker 1: I guess frontier in this industry. And she was very

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Speaker 1: quite frank, saying, you know what, women have always been involved.

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Speaker 1: This has always been a women's thing in Japan. With tradition.

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Speaker 1: You see women all throughout and they are brewers and

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Speaker 1: they are the ones that create these things. So I

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Speaker 1: don't think I'm a pioneer. I don't think I'm anything new.

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Speaker 1: So it was really interesting and it is a nice

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Speaker 1: refreshing take. At the same time, it's really sad that

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Speaker 1: if it is so inundated by women, why aren't more

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Speaker 1: women recognized? Of course, but the industry has been booming

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Speaker 1: with more and more women brewers and more and more

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Speaker 1: um women crafters in the stack industry. So it's really

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Speaker 1: encouraging to see that. But at the same time, again

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Speaker 1: it's fairly new to recognize that, but it a into

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Speaker 1: One article said it was booming so for the female industry,

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Speaker 1: So hey, cool, that's cool. Yeah. So overall the sake,

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Speaker 1: I want to give you a quick overview as it

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Speaker 1: is written, so you know that we we we are

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Speaker 1: understanding exactly what these are. So so this is a

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Speaker 1: quote from one of the articles referencing to uh this

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Speaker 1: specific sake. So, this vibrant show stopper is beautifully soft

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Speaker 1: and feminine, brewed by one of Japan's only female brewery owners,

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Speaker 1: and tojis brewed in Hiroshima, the birthplace of Jingo sake,

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Speaker 1: which is known for a remarkably soft water that requires

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Speaker 1: expert skill to use in sake production. Once mastered, it

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Speaker 1: enables a highly controlled, precise fermentation, resulting in vibrant fruit aromas.

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Speaker 1: This junemia jin joe is bottled immediately without charcoal filtering.

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Speaker 1: But that's the overview of that. I hope I did

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Speaker 1: that justice and I absolutely see every bit of that

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Speaker 1: overview when I drink it. Actually had it with sushi

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Speaker 1: first I was super excited because we had a special

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Speaker 1: order of course, uh these types of beverages and having

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Speaker 1: it was so delightful because for the most part, the

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Speaker 1: last few sacks I've gotten it's not the most quality

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Speaker 1: those SACas. So having this cold and just refreshing. And

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Speaker 1: as we're sitting here, we're not even I'm not eating anything,

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Speaker 1: and I think you are from what I can tell,

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Speaker 1: are you it's really nice and refreshing, and it is

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Speaker 1: I absolutely understand this whole idea of soft water. Like

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Speaker 1: before now I would have thought that was a really

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Speaker 1: pompous idea. And I say this as a person who

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Speaker 1: was uncultured. It's okay, but like tasting it, it's like, yeah,

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Speaker 1: it is so light and so effervescent to that level

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Speaker 1: that it's kind of like I get this, I get this,

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Speaker 1: I get where this is coming. And actually opened this

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Speaker 1: bottle beforehand, um, and I know us't you some? And

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Speaker 1: it's still on point, Like it's still from the same

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Speaker 1: as on the few days ago that I drank it.

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Speaker 1: How about for you? Oh yeah, it's the light full.

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Speaker 1: It's very It's funny because for someone on a food

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Speaker 1: and drink show, there's a running joke that I'm terrible

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Speaker 1: at describing food and drink. I'll be like, it's salty.

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Speaker 1: What else do you want from me? I don't know.

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Speaker 1: You did tell me that. That's a real problem when

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Speaker 1: it comes to my co host, Lauren is a lot

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Speaker 1: of allergies, so there's something she can't try and she's

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Speaker 1: relying on me to describe, and I'll be like, um,

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Speaker 1: saber stuff like it's time the worst. But yeah, when

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Speaker 1: I just took a sip and it's so light and

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Speaker 1: delightful and refreshing, and I definitely like it smells lovely,

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Speaker 1: doesn't it? Yeah, like very floral. It's funny. There's certainly

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Speaker 1: when I would grow up and I would see descriptions

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Speaker 1: of wine or any kind of thing like that, and

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Speaker 1: I would kind of get a giggle out of it,

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Speaker 1: like how could I what does this roll? Bust? But

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Speaker 1: sometimes when you try something, you're like, oh, that's it,

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Speaker 1: that's what they and they say that, and I feel

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Speaker 1: like this when I hear the words like clean and

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Speaker 1: floral and light that when I try this, I get it.

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Speaker 1: I'm like I know what those words mean, and it's

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Speaker 1: this thing right. So you may not have been able

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Speaker 1: to initially say yourself, but then you pick up on

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Speaker 1: it after Yeah, you know what. I love tastings mainly

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Speaker 1: because you can tell who was actually telling the truth

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Speaker 1: and who are just making up. And I loved for

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Speaker 1: the longest. I would go to coffee tastings and people

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Speaker 1: would talk about hints of this and hints of this.

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Speaker 1: I'm like, okay, hints of chocolate, I get it, hints

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Speaker 1: of even like would okay, I get that grasp coco pool,

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Speaker 1: And then I would have a person be like, it

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Speaker 1: reminds me of sitting on a farm looking across early

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Speaker 1: morning do and having that fresh smell of the hay

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Speaker 1: that you knew you were about to go and pick up.

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Speaker 1: And I remember going, what the like, I kept looking around,

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Speaker 1: going that's not real and I shouldn't judge because maybe

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Speaker 1: that's exactly what it takes you to And that's beautiful

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Speaker 1: because people can also taste color, and I get that.

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Speaker 1: But there were some moments that I'm like, I don't

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Speaker 1: know if believe you is episode where she doesn't mind

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Speaker 1: does tasting your mother's butt. But you know, nostalgia is

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Speaker 1: such a huge Part two is tasting things, and that's

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Speaker 1: the whole plot point and rad tui things can't take

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Speaker 1: you back to having those memories. Yeah, and it does.

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Speaker 1: I say this because of this dude had never been

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Speaker 1: on a farm. He said that what he said, this

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Speaker 1: is what I imagine. That's what it became I imagine

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Speaker 1: being And I was like them. But yeah, absolutely I

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Speaker 1: agree with you, because taste for me is a big trigger.

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Speaker 1: We've talked about this before. When I have a taste

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Speaker 1: that is familiar from my traumatic past, it triggers me.

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Speaker 1: And that is one of the biggest senses that I

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Speaker 1: had that I it's so unexpected it floors me. So yeah,

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Speaker 1: absolutely believe that. And this this does not do that

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Speaker 1: to me obviously because I did not drink, say, growing

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Speaker 1: up in Korea. However, Yeah, it definitely. As I'm reading

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Speaker 1: the descriptions of what they're brewery is like and how

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Speaker 1: intense and purposeful she when it comes to brewing that

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Speaker 1: I do feel like it's almost like I'm in the

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Speaker 1: gardens of what I imagine of Japan, the beautiful gardens

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Speaker 1: with the cherry blossoms that they have, and then the

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Speaker 1: beautiful fountains that they use for meditation. It feels like

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Speaker 1: that is exactly what I wear I would what I

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Speaker 1: would be drinking if I were there outside of tea

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Speaker 1: Probably I don't know. Uh. And I say this as

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Speaker 1: I made from somebody who also says I imagined, yeah,

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Speaker 1: YadA YadA. So to that dude, sorry, you have come

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Speaker 1: full circle in the span of a minute and a half.

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Speaker 1: But yeah, So for me, I with the immediate beginning

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Speaker 1: of the taste felt like when you bite into a

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Speaker 1: fresh sugarcane. And I talked about this, because there's that

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Speaker 1: initial sweetness, but it kind of dolls that real quick

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Speaker 1: because it's so clean and pure. It is like moves

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Speaker 1: real quickly off your tongue, and that's what it reminds

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Speaker 1: me of. And then the smell is like honeysuckles to me,

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Speaker 1: like that's what I imagine. That's so familiar. I think

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Speaker 1: I said magnolia first time, but then realizing how delicate

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Speaker 1: it is. Magnolia is very very strong long so to me,

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Speaker 1: I smell honeysuckle, which is that bright sweetness that you

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Speaker 1: know you're gonna come but it's also so so if

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Speaker 1: you like I'm sure people have in Georgia, we have

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Speaker 1: honeysuckles growing everywhere, and so you bite to the bottom

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Speaker 1: of the flower and you suck out from the stem

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Speaker 1: a little bit of honey, and that's kind of what

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Speaker 1: it reminds me of. To me, that lingering bit of sweetness,

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Speaker 1: but it's so delicate and you have that floral bit

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Speaker 1: from biting into that green. Ready, that's kind of how

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Speaker 1: we describe it. What what what was your descriptions of it? Well, again,

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Speaker 1: I'm very bad at this, but I wrote it smells

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Speaker 1: lovely like flowers, So I think we're they're all the

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Speaker 1: same page. I did want to comment on it. I

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Speaker 1: think it's funny, and I'm sure we'll talk about this

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Speaker 1: in these Happy Hour episodes plenty of times. But I

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Speaker 1: think it's funny how in that description you read, they

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Speaker 1: described it as feminine. And there are these sort of

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Speaker 1: like descriptors we use that have this connotation of being,

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Speaker 1: of being eminent, and I think it is that's sort

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Speaker 1: of like delicate, light sweetness. Perhaps very unnecessarily gendered, which

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Speaker 1: I agree with all those things, but it is odd

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Speaker 1: and perhaps it shouldn't be odd, but it is to

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Speaker 1: me that we feel the need to gender right. Thing, Well,

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Speaker 1: it goes right in the hands with saying delicate, yeah,

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Speaker 1: and feminine. That that's the intent of this. Well right

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Speaker 1: now he's talking about beautiful soft, So again that description

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Speaker 1: of just being delicate, and again, yeah, no, because this

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Speaker 1: definitely has a lingering effect. To me. Yes, that this

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Speaker 1: delicate is as soft, but it is very intentional, so

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Speaker 1: it's not as delicate as you think, like for the

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Speaker 1: palate maybe, but the intense and the level that it lingers,

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Speaker 1: I don't think. So, yeah, that's the whole thing I

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Speaker 1: think I get with because even I use that descriptor.

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Speaker 1: And I also think sometimes that gets mixed up with

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Speaker 1: something that tastes like perhaps if you've had a really

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Speaker 1: bad experience with saking in the past, this is something

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Speaker 1: that's easy rinking almost like it's just so kind of

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Speaker 1: clean and nice um and instead of abrupt and pungent. Yeah, yeah, yea, yeah,

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Speaker 1: So I do think that kind of gets fixed up

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Speaker 1: with the terms like delicate. But it is interesting And

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Speaker 1: if I had to guess um in the breakdown of

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Speaker 1: like feminine versus masculine alcohols, I would say sack is

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Speaker 1: probably in the feminine category, right, I don't know what

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Speaker 1: it's like in Japan, but I would say in the

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Speaker 1: US kind of absolutely like lighter clearer. That's sort of

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Speaker 1: the breakdown, right, it's slighter career. Alcohol is going under

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Speaker 1: feminine as well as the fact that it as Asian influenced,

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Speaker 1: so therefore Japanese food all of that is already kind

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Speaker 1: of like shifted to feminine. Level of this is obviously

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Speaker 1: you eat sushi, women are eat sushi. Who eat sushi?

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Speaker 1: I want to hammer her, you know what I mean

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Speaker 1: as a complete ridiculous but we're not gonna let that

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Speaker 1: get in the way of us enjoying sake. Absolutely, but

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Speaker 1: I didn't want to put in a tasting note that

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Speaker 1: was stated I believe in the bon Appetite site that

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Speaker 1: said it has a fruity nose of time and melon,

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Speaker 1: which I did taste the mel and I was like, oh, yeah,

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Speaker 1: there it is with bold hints of finnel, white pepper,

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Speaker 1: and allspice. The flavors gravitate to ripe, cantaloupe and a niece,

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Speaker 1: while the minerality from the soft water is evident in

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Speaker 1: the finish. And yeah, that's very eloquently said. It definitely

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Speaker 1: has that presence in the finish for that soft water,

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Speaker 1: which they are very proposeful and intentional about entirety and

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Speaker 1: so it is a beautiful, beautiful drink of. But so

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Speaker 1: miho amada, thank you for this beautiful creation. I've enjoyed

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Speaker 1: it thoroughly and it is definitely going to be on

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Speaker 1: my list of more alcohols that I need to buy.

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Speaker 1: Ah yes ever standing yeah, Thank you so much for

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Speaker 1: bringing this to our attention and listeners. Whatever you're drinking,

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Speaker 1: be it alcoholic or not one, you're welcome for the craving,

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Speaker 1: if you're enjoying, enjoying whatever it is you're drinking, and

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Speaker 1: we would love to hear from you. Anyone you think

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Speaker 1: we should spotlight, or any topic you'd like us to

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Speaker 1: discuss in these happy hours, send them our away. Our

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Speaker 1: email is to media mom Stuff at iHeart media dot com.

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Speaker 1: You can also find us on Twitter at mom'suf podcast

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Speaker 1: or on Instagram at stuff I Never Told You. Thank

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Speaker 1: you to our super producer, and thanks to you for

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Speaker 1: listening Stuff I Never Told You the protection of I

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Speaker 1: Heart Radio. For more podcast from my Heart Radio, visit

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