45 min listen
272-Year-Old Brewery Makes Carbon-Neutral Sake
FromJapan Eats!
ratings:
Length:
37 minutes
Released:
Jan 16, 2023
Format:
Podcast episode
Description
Our guest is Cinzia Mesolella who is in charge of PR and communication at Kobe Shushinkan Breweries in Hyogo Prefecture. Hyogo is the home of “Nada no sake”, which means “Sake from Nada”, and is synonymous with great sake. Kobe Shushinkan Breweries was founded in 1751 and its award-winning label Fukuju has been served at Nobel prize dinners several times since 2008. Kobe Shushinkan is also known for its sustainable-minded sake production, and last year it released the world’s first carbon-free sake called Fukuju Junmai EcoZero. Cinzia is from Italy and since 2019, she has been playing a precious role in Kobe Shushinkan’s global communication. She is also a certified sake specialist. In this episode, we will discuss how Cinzia became the PR representative at the traditional sake brewery, what makes sake from Nada so special, Kobe Shushinkan’s sustainable production philosophy, its award-winning labels, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
Released:
Jan 16, 2023
Format:
Podcast episode
Titles in the series (100)
Episode 19: Cooking On a Farm in Japan: This week on Japan Eats, host Akiko Katayama is in studio with author, cook, and farmer, Nancy Singleton Hachisu. Leaving California for Japan in the late 1980s, fully intending to learn Japanese in one year and return to the States for graduate school, Nancy shares how she instead fell in love with a Japanese organic farmer. Now living with her husband and three sons in their eighty-five-year-old traditional farmhouse, Nancy has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium. Her newest book, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Tune in for a thorough discussion on Japanese farm life and what is next For Nancy! andnbsp; by Japan Eats!