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	<title>The Sake Chronicles</title>
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	<description>.............my (attempted) leap from the labratory to the brewery</description>
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		<title>The Sake Chronicles</title>
		<link>http://thesakechronicles.wordpress.com</link>
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		<item>
		<title>Happy Belated New Year, Happy Belated Post</title>
		<link>http://thesakechronicles.wordpress.com/2012/01/20/happy-belated-new-year-happy-belated-post/</link>
		<comments>http://thesakechronicles.wordpress.com/2012/01/20/happy-belated-new-year-happy-belated-post/#comments</comments>
		<pubDate>Fri, 20 Jan 2012 05:59:34 +0000</pubDate>
		<dc:creator>gjnewton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thesakechronicles.wordpress.com/?p=228</guid>
		<description><![CDATA[I realize the irony of calling my blog &#8216;sake chronicles&#8217; and then falling off the ladder by failing to chronicle my progress in the sake world, but this time I have a good excuse! I have been extremely busy in a new, sake-related adventure. In my post last summer, I mentioned visiting Ontario Spring Water [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesakechronicles.wordpress.com&amp;blog=6647790&amp;post=228&amp;subd=thesakechronicles&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thesakechronicles.wordpress.com/2012/01/20/happy-belated-new-year-happy-belated-post/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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		<title>New Sake Book</title>
		<link>http://thesakechronicles.wordpress.com/2011/08/09/new-sake-book/</link>
		<comments>http://thesakechronicles.wordpress.com/2011/08/09/new-sake-book/#comments</comments>
		<pubDate>Tue, 09 Aug 2011 07:14:33 +0000</pubDate>
		<dc:creator>gjnewton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thesakechronicles.wordpress.com/?p=223</guid>
		<description><![CDATA[Actually, it is not just a book, but is basically a comprehensive textbook on all aspects of brewing sake that is published by the Japanese Brewing Association (日本酒醸造協会) and is found in almost every sake brewery in Japan. As you have no doubt astutely guessed from the front cover, it is all in Japanese. So, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesakechronicles.wordpress.com&amp;blog=6647790&amp;post=223&amp;subd=thesakechronicles&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thesakechronicles.wordpress.com/2011/08/09/new-sake-book/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
	
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		<title>Visiting Ontario Spring Water Sake Company in Toronto</title>
		<link>http://thesakechronicles.wordpress.com/2011/07/17/visiting-ontario-spring-water-sake-company-in-toronto/</link>
		<comments>http://thesakechronicles.wordpress.com/2011/07/17/visiting-ontario-spring-water-sake-company-in-toronto/#comments</comments>
		<pubDate>Sun, 17 Jul 2011 12:13:46 +0000</pubDate>
		<dc:creator>gjnewton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thesakechronicles.wordpress.com/?p=206</guid>
		<description><![CDATA[On the second last day of our trip to Canada this summer, Kazuko and I stopped by the Toronto Distillery District to visit the Ontario Spring Water Sake Company, which makes Izumi (泉) brand sake. It is a bit of a long story, but through some sake connections here in Nagano, I was able to [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesakechronicles.wordpress.com&amp;blog=6647790&amp;post=206&amp;subd=thesakechronicles&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thesakechronicles.wordpress.com/2011/07/17/visiting-ontario-spring-water-sake-company-in-toronto/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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		<title>How long to soak sake rice?</title>
		<link>http://thesakechronicles.wordpress.com/2011/02/24/how-long-to-soak-sake-rice/</link>
		<comments>http://thesakechronicles.wordpress.com/2011/02/24/how-long-to-soak-sake-rice/#comments</comments>
		<pubDate>Thu, 24 Feb 2011 10:11:46 +0000</pubDate>
		<dc:creator>gjnewton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thesakechronicles.wordpress.com/?p=218</guid>
		<description><![CDATA[After polishing the rice, the next step in the sake making is process is washing and soaking. Washing is simple enough (if you have a nice little washer like they have here); the rice is washed in 10 kg portions for 1 min, dropped into a bag, rinsed gently for 30 sec, and is then [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesakechronicles.wordpress.com&amp;blog=6647790&amp;post=218&amp;subd=thesakechronicles&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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		<title>Back at Daimon Shuzo</title>
		<link>http://thesakechronicles.wordpress.com/2011/02/23/back-at-daimon-shuzo/</link>
		<comments>http://thesakechronicles.wordpress.com/2011/02/23/back-at-daimon-shuzo/#comments</comments>
		<pubDate>Wed, 23 Feb 2011 13:14:50 +0000</pubDate>
		<dc:creator>gjnewton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thesakechronicles.wordpress.com/?p=209</guid>
		<description><![CDATA[The week is off to a great start here at Daimon-shuzo. After a long bus ride, I arrived late Monday afternoon, and was kindly greeted by Daimon-san after walking through the brewery&#8217;s beautiful front garden. We chatted for an hour and were then joined by Brock Bennett, who is working for Nogne-o brewery in Norway [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesakechronicles.wordpress.com&amp;blog=6647790&amp;post=209&amp;subd=thesakechronicles&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thesakechronicles.wordpress.com/2011/02/23/back-at-daimon-shuzo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">gjnewton</media:title>
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			<media:title type="html">Checking out the moto with Uei-san</media:title>
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		<title>A new sake chronicle!</title>
		<link>http://thesakechronicles.wordpress.com/2011/02/20/a-new-sake-chronicle/</link>
		<comments>http://thesakechronicles.wordpress.com/2011/02/20/a-new-sake-chronicle/#comments</comments>
		<pubDate>Sun, 20 Feb 2011 10:47:20 +0000</pubDate>
		<dc:creator>gjnewton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thesakechronicles.wordpress.com/?p=207</guid>
		<description><![CDATA[Well, it is Sunday night (Feb. 20), and I am just about to hop onto an overnight bus headed to Osaka to start a new, small chapter in my sake training. I will be visiting my friends at Daimon Shuzo, whom I visited 2 years ago (please see the archived blogs), for several days of [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesakechronicles.wordpress.com&amp;blog=6647790&amp;post=207&amp;subd=thesakechronicles&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thesakechronicles.wordpress.com/2011/02/20/a-new-sake-chronicle/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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		<title>Wow, beyond neglect</title>
		<link>http://thesakechronicles.wordpress.com/2010/05/30/wow-beyond-neglect/</link>
		<comments>http://thesakechronicles.wordpress.com/2010/05/30/wow-beyond-neglect/#comments</comments>
		<pubDate>Sun, 30 May 2010 13:30:26 +0000</pubDate>
		<dc:creator>gjnewton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thesakechronicles.wordpress.com/?p=203</guid>
		<description><![CDATA[After receiving a nice email from my friend, Daimon-san (owner and head brewer at Daimon Sake Brewery), who encouraged me to update the Sake Chronicles, I adding my first entry in quite some time.  My sincere and deepest apologies to anyone who may have been tuning in periodically to read about my adventures. Without getting [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesakechronicles.wordpress.com&amp;blog=6647790&amp;post=203&amp;subd=thesakechronicles&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>3</slash:comments>
	
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		<title>Koji rice</title>
		<link>http://thesakechronicles.wordpress.com/2010/01/17/koji-rice/</link>
		<comments>http://thesakechronicles.wordpress.com/2010/01/17/koji-rice/#comments</comments>
		<pubDate>Sun, 17 Jan 2010 12:55:28 +0000</pubDate>
		<dc:creator>gjnewton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thesakechronicles.wordpress.com/?p=198</guid>
		<description><![CDATA[It is said that the most important aspect of making sake is the koji. If you can&#8217;t make good koji, you can&#8217;t make good sake.  What makes good koji you ask? In general, good koji rice has all grains completely covered in koji, and the koji hyphae penetrate deep into the grain (it is the [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesakechronicles.wordpress.com&amp;blog=6647790&amp;post=198&amp;subd=thesakechronicles&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thesakechronicles.wordpress.com/2010/01/17/koji-rice/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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		<title>Pasteurization(火入れ) and Suda-san</title>
		<link>http://thesakechronicles.wordpress.com/2010/01/15/pasteurization%e7%81%ab%e5%85%a5%e3%82%8c-and-suda-san/</link>
		<comments>http://thesakechronicles.wordpress.com/2010/01/15/pasteurization%e7%81%ab%e5%85%a5%e3%82%8c-and-suda-san/#comments</comments>
		<pubDate>Fri, 15 Jan 2010 14:09:25 +0000</pubDate>
		<dc:creator>gjnewton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thesakechronicles.wordpress.com/?p=193</guid>
		<description><![CDATA[Yesterday, we bottled a new batch of sake, a Junmai-shu, and while some of  will be sold as nama (unpasteurized), some of the bottles were destined for pasteurization and storage over the summer to mature. Today, Suda-san (in the photo) and I therefore set about the task of pasteurizing about 350 bottles (1.8L) of sake [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesakechronicles.wordpress.com&amp;blog=6647790&amp;post=193&amp;subd=thesakechronicles&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thesakechronicles.wordpress.com/2010/01/15/pasteurization%e7%81%ab%e5%85%a5%e3%82%8c-and-suda-san/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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		<title>Happy (belated) New Year.</title>
		<link>http://thesakechronicles.wordpress.com/2010/01/10/happy-belated-new-year/</link>
		<comments>http://thesakechronicles.wordpress.com/2010/01/10/happy-belated-new-year/#comments</comments>
		<pubDate>Sun, 10 Jan 2010 01:38:20 +0000</pubDate>
		<dc:creator>gjnewton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thesakechronicles.wordpress.com/?p=189</guid>
		<description><![CDATA[It is the Year of the Tiger, which just so happens to be my year, so it is perhaps a good omen that our second batch of the year, a Junmai Ginjo,  had a Tiger on the label: It was bottled about 3 days after pressing, and was unpasteurized, so it is Nama (as indicated [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thesakechronicles.wordpress.com&amp;blog=6647790&amp;post=189&amp;subd=thesakechronicles&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thesakechronicles.wordpress.com/2010/01/10/happy-belated-new-year/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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