Episode 52: My Own Shochu Distillery

Om avsnittet

This week on Japan Eats, host Akiko Katayama is joined in the studio by Jesse Falowitz, whose long travels around Asia finally lead to his opening a shōchū business in Japan.

Falowitz calls shōchū the predecessor to whiskey in Japan, and puts its flavor profile "somewhere between a sake, a whiskey, and a vodka." He tells us all about how the drink is made, why single distillation matters, and shōchū's possible next conquest: the cocktail bar.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Om avsnittet

Fler avsnitt

From Vietnam to New York: The Story Behind Pizza 4P’s

Dokidoki: Innovative Sake & Shochu Cocktails In Japanese Tachinomi Vibes

Palate Project: Making Japanese Sake More Accessible to Americans

Why Is Japanese Wine So Hot Right Now?

Making Waves in the Latte-Driven Matcha Boom: An Italian Woman Introduces Authentic Japanese Tea Culture

Food Is The Foundation Of Our Mindfulness: Zen Monk Masaki Matsubara

Crafting Shogun-Selected Barrel Aged Soy Sauce For Over 330 Years

Discovering Real Japan: The Oldest Izakaya, Fermentation Lab And Singing With Japanese Bluegrass Musicians

Konbini Culture: Unwrapping Japan’s Unique Convenience Stores

Discover America’s Largest Japanese Whisky Collection at Teruko