The Japan Distilled Podcast
- THE BEAUTY OF AROMATIC SHOCHU (Ep 18)
In the 18th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman turn their noses into the wonderful style that they’ve taken to calling aromatic shochu. - Environmentally Responsible Kasutori Shochu (ep. 17)
EPISODE INTRO In the 17th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a look at an environmentally and historically important, but uncommon style of shochu. That is kasutori shochu made from the sake lees, or the solids remaining after sake production. CREDITS Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/) Mixing and Editing: Rich Pav (https://www.uncannyjapan.com/) HOSTS CHRISTOPHER PELLEGRINI Vermont born and bred, long-time Tokyo resident and author of The Shochu Handbook, Christopher learned about delicious fermentations as a beer brewer at Otter Creek (Middlebury, VT). He now spends most of his waking […] - Jumping into Japanese Gin (ep. 16)
In the 16th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a closer look at Japanese gin. While gin was first made in Japan over 200 years ago, it has really only taken root in the past few years. - The Wild World of Kokuto Shochu (Ep. 15)In the 15th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deep dive into kokuto shochu. This continues a multi-part series breaking down the various styles of honkaku shochu, which are classified by ingredient type in the main fermentation.
- The Smelly, Wonderful World of Sweet Potato Shochu (Ep. 14)
In the 14th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deep dive into sweet potato shochu. This continues a multi-part series breaking down the various subcategories of honkaku shochu, which are classified by ingredient type in the main fermentation.