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Emergence of Sake Series: Enters Koji, Imperial Court and Soboshu

I continue the mini-series about the emergence of sake with an episode about probably the major technological breakthrough in sake making: the use of koji, this amazing friendly microorganism, I was talking with Akemi Yokoyama about in Episode 16.  But what is the link between sake and the Imperial Court? And what is “soboshu”, monk sake?

Don’t forget, Sugidama Podcast now has a sponsor, London Sake, an excellent online sake store. London Sake has one of the widest selections of premium and craft sake available online today. They deliver across the UK and Europe, and with over 100 sake from 25 breweries, there really is something for everyone.

Using simple online tasting notes and sensible, affordable food pairings they help you find the perfect sake without any of the fuss. Listeners of the podcast can get a 10% discount Listen to the episode to get the magical code! London Sake: making sake simple.

Episode’s Content:

  • The appearance of koji in Japan
  • Koji revolt in Kyoto
  • Sake and the Imperial Court 
  • Soboshu: sake brewed by monks
  • Sake of the episode: Yoemon Tokubetsu Junmai Miyama Nishiki

Sake mentioned:
Yoemon Tokubetsu Junmai Miyama Nishiki
List of Natural Natural stores (in-store only)

Sugidama Podcast on Podchaser – please review if you don’t use Apple Podcasts

Music used:
Wirklich Wichtig (CB 27) by Checkie Brown

Just Arround the World (Kielokaz ID 362) by KieLoKaz


Vocal: Svetlanr 


Alex is a London-based sake blogger, podcaster, IWC Sake judge and sake advocate. He is a publisher of the Sugidama Blog website and a host of the Sugidama Podcast. Alex has an International Kikisake-shi (Sake Specialist) qualification from SSI (Sake Service Institute). He sees his mission as expanding the awareness of Japanese sake among as many people as possible and helping the growing community of sake lovers to bring together beautiful Japanese sake and non-Japanese food as a way to build a better understanding between our cultures.

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