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This time, Andy and Jim take another regional dive and head to snow country: Niigata. With more sake breweries than any other prefecture, its once-hidden brands like Koshi no Kanbai and Hakkaisan are now nearly universally known to sake fans. How did this out-of-the-way region become the source of so much sought-after sake? Two words: Jizake Boom. Listen in and get some history of how Niigata sake and changes in the late-20th century sake market go hand in hand. Kanpai!Vocab for this episodeHōrō 琺瑯 – Enamel coating on metal, in this case fermentation and storage tanks.Kasubuai 粕歩合- The ratio of rice solids left after sake fermentation, expressed as a percentage of the initial weight of rice used. Sake no Jin 酒の陣 – A famed Niigata sake festival held in March.Tanrei Karakuchi 淡麗辛口 – Usually translated something like “light and dry,” this is a style of sake popularized by Niigata breweries in the latter half of the 20th century. It was lighter and drier than previously popular sake styles, and shared some characteristics of what we now call ginjō-style brewing, i.e. low and slow fermentation.Recommendations:Andy – Secchubai Honjōzō Jim – Koshi no Kanbai White Label Jōsen Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive Also, check out Andy’s websites at: https://www.originsake.com/ and https://www.originsaketours.comFind Jim at his website http://www.JimRion.com, where he mostly doesn’t talk about sake at all.Our theme music is from Lotus Lane by The Loyalist – Preconceived Notions Available at https://soundcloud.com/preconceived-notionsUnder a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0Free Download / Stream: https://bit.ly/lotus-laneMusic promoted by Audio Library https://youtu.be/1YVHRMVwwHg