Distilled spirits have been made in Japan for over 600 years, but even today these drinks remain unknown outside the Land of the Rising Sun. Join shochu and awamori ambassadors Christopher Pellegrini and Stephen Lyman bi-weekly for a deep dive into Japan's best kept secrets. If you enjoy exploring craft spirits from around the world, but think whisky is the most popular Japanese spirit, you are in for a treat with the Japan Distilled podcast.
https://www.japandistilled.com/
Gesamtlänge aller Episoden: 2 days 1 hour 38 minutes
episode 17: Environmentally Responsible Kasutori Shochu
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...
episode 16: Jumping into Japanese Gin
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.
episode 15: The Wild World of Kokuto Shochu
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...
episode 14: The Smelly, Wonderful World of Sweet Potato Shochu
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...
episode 13: A Deep Dive into Barley Shochu
In the 13th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deeper dive into barley shochu. This continues a multi-part series breaking down the various subcategories of honkaku shochu, which are...
episode 12: Rice Shochu: Japan’s First Native Spirit
In the 12th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deeper dive into rice shochu. This begins a multi-part series breaking down the various subcategories of honkaku shochu, which are...
episode 11: Shochu vs. Soju: a fierce rivalry?
In the 11th episode of the Japan Distilled podcast, your hosts and tackle their most controversial topic yet: vs. soju. One made in Japan (shochu) and one made in Korea (soju). A ended up garnering the most visits and more comments than usual,...
episode 10: The Essential Differences between Sake and Shochu
In this episode we explain the differences between Japanese sake and shochu (and awamori). They are uniquely Japanese due to some key similarities, but their key differences make them very different in how we enjoy them.
episode 9: Authentic Honkaku & Otherwise
In this episode we explain the differences between honkaku, otsurui, korui, konwa, single distilled, multiply distilled, and white liquor categories of shochu in Japan.
episode 8: What is Authentic Japanese Whisky?
In the 8th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman reflect on what defines authentic whisky in Japan and abroad. In this fourth and final part of our series on Japanese whiskies, we ask a few...