Podcasts about awamori

In this globe-trotting, Japanofilic conversation with Awamori champion Jeremy Webb of Webb's Grainworks, some of the topics we discuss include: The technical definition of Awamori, especially with respect to how its distillate base, koji treatment, and aging practices differentiate it from Shochu and Japanese Whisky. How the history and culture of the Ryukyu Kingdom - a nation separate from the rest of Japan until the late 1800s - impacted how Awamori developed in relation to other traditional Asian spirits. The special role that materials like ceramics and stainless steel play in the production and service of Awamori. Why Jeremy decided that now is the time to import, blend, and spread the good news of Awamori in the US Market and how his flagship product, Taniguchi Awamori, took home the gold at the 2024 ADI International Spirits Competition. And the best ways to enjoy Awamori, both in a spirits-and-food pairing context and as an ingredient in classic and original cocktails. Along the way, we explore why Okinawans aren't impressed by American copper stills, Awamori's pivotal role in the development of the martial art, Karate, the fun and surprising story behind the name “Taniguchi,” and much, much more.  

This episode features Christopher Pellegrini of Honkaku Spirits. The word Honkaku means authentic in Japanese. Honkaku Spirits is an import company that brings traditional spirits from Japan that are much older than Japanese whiskey. We are focusing Shochu and Awamori in our discussion. Shochu is a spirit made from 53 approved ingredients. Like many, Christopher started out in craft brewing. Fast forward 22 years where he lives in Tokyo. He discovered the traditional spirit upon his arrival and has built relationships and is sharing Japan's wonderful secrets with the world. www.honkakushochu-awamori.jp - Instagram Highlights From our Discussion: Bar Convent Brooklyn Shochu Handbook Lobby Bar John Gauntner Dr. Takamine Cherry Trees Washington DC Astor Wines Death & Co. Zeppelin

This week, we ask that you indulge us just a bit as we…indulge.During Justin's super-secret (and all-too-brief) return to Japan we had the opportunity to conduct a single recording. That date just happened to coincide with Kusu Day (September 4th) and the magnificent tasting set available at the JSS Information Center. Since Awamori doesn't get nearly enough love, both on this show and in general, your hosts Marie Nagata, Chris Hughes, and Justin Potts decided to go ahead and dive straight into an impromptu tasting flight of ten (!) Kusu ranging in age, style, and maturation time. Long story short, the journey was as divine as the discoveries.What is Kusu, you ask? For that, we recommend you take a moment to listen to our Awamori 101 episode with Christopher Pellegrini, as well as our interview with Maurice Dudley. If you want a (literal) view into a fantastic distillery in Okinawa and a glimpse of how the gorgeous kame earthenware aging pots are crafted, take a moment to check out the interview and tour with Chuko Awamori Distillery we did for the Sake Future Summit.This week, it's the Sake On Air crew sipping Awamori. Nothing more, nothing less. You can find the list of everything we sampled below, so if any of our descriptions (or reactions) pique your interest, we recommend you bookmark the matching beverage for your next Japan visit. Each Awamori comes in its own cup Label: Tatsu Awarded Kusu (ABV: 43%)Maker: Kin Shuzo Label: Tatsu 1988 (ABV: 43%)Maker: Kin Shuzo Label: Seifuku 2019 (ABV: 43%)Maker: Seifuku Shuzo Label: Uminokuni KOHAKU 12 Years (ABV: 43%)Maker: Okinawa Brewers Co-op Label: Sennen no Hibiki Kusu (ABV: 43%)Maker: Nakajin Shuzo Label: UFU Yanbaru (ABV: 44%)Maker: Yanbaru Shuzo Label: Zuisen 3 Years (ABV: 30%)Maker: Zuisen Shuzo Label: Gyokuyu Awarded Edition (ABV: 40%)Maker: Ishikawa Shuzojo Label: Gyokuyu Limited Kusu (ABV: 30%)Maker: Ishikawa Shuzojo Label: Nanko K 10 Years (ABV: 40%)Maker: Kamiya Shuzosho Thanks for tuning in with us again this week. Please do follow along (and follow) us on Instagram, Twitter, and Facebook, and don't hesitate to also reach out to us with other sake and shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake on Air in just a couple of weeks. Until then, kampai! Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

Chai Chaowasaree, the state's only Thai-trained chef, has been creating wonderful dishes for 30-plus years. His namesake restaurant features Asian fusion cuisine, and for a limited time will offer a course menu showcasing popular dishes in Thai cuisine. Okinawan Shoyu Pork Belly Ingredients 3 lbs. Pork Belly, Cut into large Cubes 2 cups water or chicken stock (enough to cover the pork) 1 cup Shoyu ½ cup Awamori ½ cup mirin 4 ounces Ginger, slices 12 cloves Garlic 1 onion, cut in half 2.5 ounces brown sugar or white sugar ½ tablespoon ground black pepper Preparations In a hot pot or deep pan, put the pork direct to the pan without any oil with medium high heat and brown all sides of the pork about 1-2 minutes on each side. Once the pork are brown add brown sugar, stir for 10-15 seconds, add shoyu and cook until the shoyu almost getting thick. Add Awamori, Mirin, cook for 30 seconds add remaining ingredients and bring to a boil. At this point you should have enough liquid to cover the pork, if not add more water. Remove any scum and simmer with low low heat for 1.5 hours. Check for the tenderness of the pork, add more time of need. TIP by adding sugar and shoyu before other liquids, this will help give darker color of your pork and sauce. Aloha Awamori Lemon Drop Ingredients 3 oz. Lemon Awamori 1 oz. Cointreau or Triple Sec 1 oz. simple syrup 1 oz. fresh lemon juice 1.5 cups of ice Some sugar to make sugar rim Garnish with thin sliced lemon wheel Preparations Add sugar to a plate, moisten the of a chilled martini glass with the juices lemon. Turn the a glass upside down and twist into the sugar, set aside In a shaker cup add ice, Lemon Awamori, Cointreau, lemon juice, simple syrup and shake well for 30 seconds. Strain and pour into the sugar rimmed glass. TIP you can add many ingredients into the sugar before you make the sugar rimed glasses, such as Li Hing powder, crystal salt, chili powder, etc… This will add another flavor to the drink. ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/

How do we effectively promote Japan's indigenous beverages? That is the million-dollar question and something the Japan Sake and Shochu Makers Association are working on relentlessly every day. On the Shochu front, one way they are doing this is by collaborating with bartenders and mixologists from all around the world who have fallen in love with Shochu and Awamori and showcasing the fruits of these collaborations at special events.Recently, we were lucky to join one of these events, where we got front-row insights into the state of the industry as well as being treated to some delicious Shochu Cocktails by not other than Soran Nomura, renowned in the bartending community both in Japan and abroad, owner of Nomura Shoten, the Quarter Room in Tokyo, creator of beverage consultant firm “ABV+” among a long list of things.So in this week's podcast, our regular hosts and Shochu enthusiasts Christopher Pellegrini and Marie Nagata sat down together with Soran to chat about his incredible story. Starting out his journey somewhat 20 years ago in London, with the dream to study art, he very quickly realized he needed a way to make money, so he joined the team at a bar in east London, first as a bar back, but quickly worked his way up in no less than 2 months to become a bartender!His love for art inspired him to reinterpret garnishes and cocktail presentations which lightened his passion for cocktail making and inspired him to become a mixologist. Fast forward and 10 years later, Soran became the head bartender at well-known Fuglen in Tokyo. He then moved on to work on a variety of things including opening his own consultancy called “ABV+”, and working as the bar producer and manager at the famous K5 Hotel in Tokyo, before opening Nomura Shoten in 2022, followed by the the Quarter Room earlier this year. A unique bar concept that intends to fuse art and cocktails. Listening to Soran, and how he approaches new cocktail creations even left our hosts in awe for a few seconds. Comparing the layer of a drink with mixing colors for a painting, Soran brings it all back to his beginnings and passion for art.As always, let us know what you think about this week's episode and if you are in Tokyo, make sure you visit Nomura Shoten or the Quarter room! You can of course follow Soran on his Instagram and don't hesitate to also reach out to us with other sake or shochu-related thoughts or questions at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.At the same time, if you're looking for updates @sakeonair, you can follow us on Instagram, Twitter, and Facebook. Don't hesitate to also share any other sake or shochu-related thoughts or questions with the hosts at questions@sakeonair.com and rate us on the podcast service of your choice while you're at it.We'll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

This week on Krewe of Japan... The Krewe talks with former JET Program participant Rachel of Travel Bug Art to discuss how she taps into her surroundings in Kyoto, Japan for limitless inspiration for her art. Rachel specializes in sketching and watercolor of Japan's historical and natural landscapes. As an artist and instructor, she shares tips that every aspiring artist (or anyone with interest in art) should hear, from approaches to art in Japan & the tools available to seeking inspiration in your surroundings (Japan or elsewhere)! ------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, & the Krewe of Japan Youtube Channel). Until next time, enjoy!Spirited Away Event Registration Link: Register Here------ More Info on Rachel (Travel Bug Art) ------Travel Bug Art WebpageTravel Bug Art InstagramSustainable Daisen Art for Salamanders Donation Page

Il Giappone è composto da 5 isole principali suddivise in 47 prefetture. In questa puntata parleremo brevemente delle principali zone del Giappone - che sono 7 - e discuteremo dei principali luoghi di interesse e prelibatezze che caratterizzano ognuna di queste regioni.  Hokkaido Tour sui banchi di ghiaccio Sapporo Snow Festival Cibo: qualsiasi tipo di frutti di mare (soprattutto granchi e ricci di mare!), vari latticini, Sapporo Miso Ramen e Genghis Khan (Barbecue di pecora o agnello con varie verdure)  Tohoku Ginzan Onsen: famoso quartiere termale Matsushima: nota per le centinaia di isole ricoperte da pini e antichi templi Hirosaki: famosa per il suo castello Cibo: lingua di manzo (Gyutan) di Sendai, 3 diversi tipi di noodle di Morioka: il Morioka Reimen (stile coreano), il Wanko soba (noodles di grano saraceno serviti in piccole porzioni) e il Jaja men (noodles di udon serviti con salsa di miso e carne macinata), le mele di Aomori e gli Zunda mochi (mochi ricoperti di marmellata di Edamame). Kanto Nikko (Tochigi): con i suoi suggestivi paesaggi montuosi, i suoi templi e santuari e le famose cascate Yokohama Chinatown (Kanagawa): la più grande Chinatown del Giappone Cibo: Monjya yaki di Tsukishima (Tokyo), l' Edome Zushi, vari piatti cinesi che puoi trovare a Chinatown, ed i Gyoza di Utsunomiya. Chubu Snow Monkey Park (Nagano)  Kanazawa (Ishikawa) : la storica città giapponese ricca di arte e cultura Shirakawago (Gifu): piccolo villaggio di montagna patrimonio mondiale dell'Unesco, conosciuto per i suoi edifici tradizionali Cibo: Himono (pesce essiccato e salato), Hoto  (zuppa di noodle a base di miso con verdure), Miso nikomi udon (zuppa di noodle a base di miso con verdure e carne), Hitsumabushi (anguilla alla griglia con salsa dolce servita con riso) e Kishimen (noodles super piatti). Kansai Kumano Kodo (Wakayama): le antiche vie di pellegrinaggio Ise Jingu (Mie): i due santuari più importanti del Giappone Cibo: Takoyaki, Okonomiyaki, Kushiyaki, Tako Meshi (riso con polipo di Hyogo), Kaki no Ha Zushi (sushi leggermente sott'aceto avvolto in una foglia di caco) Chugoku  Itsukushima Jinja (Hiroshima): Il santuario più noto del Giappone Genbaku Dome (Hiroshima): Hiroshima Peace Memorial Izumo Taisha (Shimane): il santuario più antico del Giappone Tottori Sakyu: famose dune di sabbia Cibo: Hiroshima fu Okonomiyaki (Okonomiyaki con noodles), ostriche e pesce palla (Fugu) Shikoku  Castello di Matsuyama (Ehime): uno dei 12 castelli originali del Giappone Shodojima (Kagawa): isola famosa per la coltivazione dell'olio d'oliva e la salsa di soia Naoshima (Kagawa): isola famosa soprattutto per la “Zucca" di Yayoi Kusama Vortice di Naruto (Tokushima): vortice naturale generato dall'incontro fra l'Oceano Pacifico ed il Mare Interno di Seto Cibo: Sanuki Udon, Oiri (Riso soffiato dolce coi colori pastello), vari agrumi, Katsuo (Tonnetto striato) Kyushu  Fukuoka Yatai: stand gastronomici della cucina locale Yakushima (Kagoshima): isola nota per la sua fauna selvatica e le sue foreste di cedri Bebbu Onsen (Oita): una delle zone termali più famose di Kyushu Amaterasu Tetsudo (Miyazaki): tour sul trenino panoramico alimentato da carburante ricavato dagli scarti del Ramen Nagasaki Peace Park: parco commemorativo ai caduti del bombardamento atomico di Nagasaki Cibo: Tonkotsu ramen, Motsu Nabe (hot pot con trippa), Mentaiko (uova di merluzzo in salamoia piccanti), Kasutella (pan di spagna), Sagagyu (wagyu), Toriten (tempura di pollo), Kurobuta (maiale), Jidori di Miyazaki (pollo), Shochu (distillato) Okinawa Varie isole : Ishigaki, Taketomi, Kohajima, Iriomote ecc. Shurijo : Palazzo del Regno di Ryukyu  Himeyuri Peace Museum: museo della pace dedicato a coloro che persero la vita in battaglia ed in particola modo alle studentesse Cibo: Goya Champuru (soffritto stile Okinawa con carne e melone amaro), Okinawa soba (noodles di grano serviti in brodo con costine), Umibudo (alga), Awamori (distillato), Habushu (liquore fatto con un serpente)

In episode 56 of the Japan Distilled podcast, your hosts Christopher Pellegrini & Stephen Lyman dive deeper into Ryukyu Awamori, which is the oldest distilling tradition in Japan.

Christopher Pellegrini is the founder of Honkaku spirits, an artisanal Japanese spirits company. He has been making alcohol since he was a teen brewing beer at a local distillery where he grew up in Vermont. After moving to Tokyo he discovered Shochu and Awamori. He felt that western markets were missing out on these traditional Japanese spirits. Through Honkaku spirits Christopher is now on a mission to increase global knowledge of these beverages and continue to shape opinions of this unique category of drinks in the west. This episode you will hear his story about discovering Shochu, what made him start Honkaku spirits as well as what its like to work and live in Japanwww.honkakuspirits.comwww.japandistilled.com (podcast about Japanese spirits)New Episodes every Monday!www.stringcastmedia.com

Our guest is Jamie Ryder, who is a certified sake sommelier as well as a Japanese culture enthusiast. Also, Jamie publishes a Japanese culture-themed magazine called Yamato Magazine, which explores Japanese culture from a variety of angles. We have had many guests in the past, talking about Japanese food scenes in the biggest cities in the world such as Tokyo, L.A., London and Paris, but we don't know too much about how Japanese food is gaining interest in other places. Jamie is based in Manchester, U.K. Manchester is still a big city, the 6th largest in the country, but by no means the same as a metropolis like London. In other words, it is a great example to see what is happening with Japanese food culture in smaller cities. In this episode, we will discuss how Jamie got into Japanese culture, what is happening with Japanese culture outside the metropolis, how Jamie gained knowledge of sake and got certified as a sake sommelier in Manchester, what should happen for Japanese sake to be enjoyed more outside global cities, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Our guest is Maurice Dudley, who is an awamori specialist based in Okinawa. Awamori is a very important traditional alcoholic beverage from Okinawa Prefecture, but its preciousness is yet to be known outside Japan.Maurice went to Japan for the first time in 1994 as an Airman. He was stationed at a U.S. Military base in Okinawa and fell in love with awamori. Since then, he has continued to deepen his knowledge of and passion for awamori, and now owns an awamori bar and trading company, Blue Habu, in Okinawa City. In this episode, we will discuss how Maurice discovered the charm of awamori, what awamori is and how it's different from shochu, how to drink awamori, the latest of the awamori industry, and much, much more!!!HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Japan Eats is Powered by Simplecast.

Christopher Pellegrini is a shochu and awamori expert, author, host, and die-hard Tokyo Swallows fan, incorporating his infectious enthusiasm and knowledge of Japanese spirits in all his professional endeavors. He launched Honkaku Spirits in March of 2020 with the mission of bringing intensely artisanal Japanese spirits to discerning American consumers, especially koji-based spirits including shochu, awamori, and koji whiskey.Support this podcast at — https://redcircle.com/shelor-select/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The guys talk about the intricate and fascinating topic of Japanese drinking culture - probably not what you would expect! Points covered range from drinking manners, typical hangout venues and events, all the different kinds of alcoholic beverages, the concept of 'NOMMUNICATION', and much more!

From the time he secretly brewed beer in his bathtub when he was in high school, Christopher Pellegrini has been fascinated by brewed and distilled spirits. The founder of Honkaku Spirits, he is on a mission to bring Shochu and Awamori to the world. Listen in as he tells us about living in Japan, how he became a distiller and about his work as an author, podcast co-host and professor at Waseda University in Tokyo.

It's been way too long since we've spent an entire episode dialing straight into the world of awamori. That's why we're thrilled that your host Christopher Pellegrini's recent trip to Okinawa brought him together with Maurice Dudley, a man who has been slightly behind the scenes but at the absolute center of the concentrated efforts to bring the glory of awamori to spirits and cocktail connoisseurs throughout his hometown of Okinawa, as well as to regions across the globe.Maurice is a literal veteran in Okinawa, now having called the islands of the Ryukyu Kingdom his home since the mid-90s. This week he tells us about how during his time stationed with the U.S. military motivated him to double-down on his time spent with the local community on the island and the dining and drinking customs that accompanied the experience, how his bar and trade operation Blue Habu is playing a critical role in allowing him to communicate his love of awamori, and he also discusses with us takeaways from his recent promotional tour across Europe sharing Ryukyu 1429, followed by his aspirations for the future of the category.  We hope you'll track down a bottle of awamori and pour yourself a glass (or several) and sip along with us for this personal and insightful interview. While you're at it, follow along with Maurice and his Blue Habu exploits in Okinawa and beyond on Instagram, Facebook, and Twitter. Be sure to also keep tabs on Sake On Air over on Instagram, Twitter, or Facebook. Please also take a brief moment to leave us a review on Apple Podcasts or your favorite listening service, as well. Any additional comments and questions can be sent to us at questions@sakeonair.com.We'll be back with more Sake On Air in a couple of weeks.Stay tuned, and until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

It's been way too long since we've spent an entire episode dialing straight into the world of awamori. That's why we're thrilled that your host Christopher Pellegrini's recent trip to Okinawa brought him together with Maurice Dudley, a man who has been slightly behind the scenes but at the absolute center of the concentrated efforts to bring the glory of awamori to spirits and cocktail connoisseurs throughout his hometown of Okinawa, as well as to regions across the globe.Maurice is a literal veteran in Okinawa, now having called the islands of the Ryukyu Kingdom his home since the mid-90s. This week he tells us about how during his time stationed with the U.S. military motivated him to double-down on his time spent with the local community on the island and the dining and drinking customs that accompanied the experience, how his bar and trade operation Blue Habu is playing a critical role in allowing him to communicate his love of awamori, and he also discusses with us takeaways from his recent promotional tour across Europe sharing Ryukyu 1429, followed by his aspirations for the future of the category.  We hope you'll track down a bottle of awamori and pour yourself a glass (or several) and sip along with us for this personal and insightful interview. While you're at it, follow along with Maurice and his Blue Habu exploits in Okinawa and beyond on Instagram, Facebook, and Twitter. Be sure to also keep tabs on Sake On Air over on Instagram, Twitter, or Facebook. Please also take a brief moment to leave us a review on Apple Podcasts or your favorite listening service, as well. Any additional comments and questions can be sent to us at questions@sakeonair.staba.jp.We'll be back with more Sake On Air in a couple of weeks.Stay tuned, and until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

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Christopher Pellegriniis a shochu and awamori expert, author, host, and die-hard Tokyo Swallows fan, incorporating his infectious enthusiasm and knowledge of Japanese spirits in all his professional endeavors. He launched Honkaku Spirits in March of 2020 with the mission of bringing intensely artisanal Japanese spirits to discerning American consumers, especially koji-based spirits including shochu, awamori, and koji whiskey. Hailing from Bristol, Vermont, Christopher received his B.A. in Spanish from Wittenberg University and his M.A. in language education from University College London. He is currently pursuing a PhD in Bioresource Economics from Kagoshima National University. After honing his skills as a brewer at Otter Creek Brewing Company in Middlebury, Vermont, Christopher became a full-time professor at Waseda University in Tokyo, Japan. Following the launch of Honkaku Spirits, he now teaches at the university on a part-time basis. Respected throughout the industry, Christopher is a judge of the Tokyo Whisky & Spirits Competition as well as Spirits Selection by Concours Mondial de Bruxelles. In addition to being a contributor to the award-winning “Oxford Companion to Spirits and Cocktails,” his extensive understanding of shochu inspired him to write the first non-Japanese book about shochu and awamori, “The Shochu Handbook.” He also co-hosts two podcasts focused on the education of Japanese spirits: Japan Distilled and Sake on Air. Fluent in English and Japanese, Christopher's contribution to increasing global knowledge of Japanese spirits continues to shape opinion on the burgeoning category.https://honkakuspirits.com/ This is my import company's website which is designed to be a gateway to greater understanding of Japanese spirits in general and koji-based spirits in particular.Twitter chrispellegrini Instagramchristopher pellegrini

Entrevista com Yasmin Yonashiro, Sake Sommelière e Consultora de Gestão de Serviço. Possui mais de 14 anos de experiência com desenvolvimento de profissionais de serviço de sala em restaurantes de alta gastronomia japonesa. Durante esse período atuou em diversos cargos, se especializando em sake, serviço de atendimento e omotenashi (hospitalidade japonesa). Foi durante 4 anos embaixadora da marca Jun Daiti para a empresa multinacional, Diageo, participando de palestras e atuando como facilitadora da marca. Desde de 2013 atua como prestadora de serviço da importadora Kittobras, sendo responsável pelo desenvolvimento da marca Hakutsuru do Japão através de treinamentos de brigada, elaboração de cartas de sake e organização de eventos. Possui o certificado de Kikisake-shi (sommelier de sake) pela instituição japonesa SSI (Sake Service Institute). Em 2018, lançou junto com outros sócios uma empresa de bebidas, na qual é responsável pelo desenvolvimento do líquido, a Gáz Sake, uma bebida gaseificada a base de sake com frutas naturais. Atualmente, executa consultorias para restaurantes, desenvolvendo cartas de sake, treinamentos de brigadas, estruturação do serviço de sala, estratégia de gestão, treinamentos sobre omotenashi (hospitalidade japonesa), organizando eventos e palestras. Clientes como consultora: Jojo Ramen, Aizome, Makoto, Grupo Nagayama, Spicy Fish RJ, Kinoshita, Hakutsuru Sake. @yasminyonashiro Fique por dentro das novidades, siga nosso Instagram: @paladar.distinto

Some of the topics we cover in this wide-ranging conversation with spirits writer, educator, and judge Billy Abbott include: How Billy took the leap from a career in computing and database management to pursue his passion for whisky, and what the past decade has looked like for him following that drastic vocational shift. What it means to be a generalist in a world teeming with whisky specialists, and why it pays to take a curious, humble, and omnivorous approach to learning and teaching about spirits. Then we take a slight left turn and talk about Asian spirits, including how Billy became one of the first Awamori Jinbners, his thoughts on Shochu and Bajui, and the tricky business of introducing large markets to spirits they know nothing about. But that’s not all. We give you the inside scoop on BIlly’s new book, we cover some exciting new spirits producers and trends in Europe and the UK, and we even wax poetic on the importance of sandwich ergonomics in the age of COVID. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

This is the J & Trey Happy Hour, where Jeff and Trevor babble on about the latest Japan-related newsーor anything at all whatsoever. The Deep in Japan Podcast is completely independent and crowd-funded. And by that, I mean we are broke, impecunious, poor. Please consider supporting the show by becoming a patron at www.patreon.com/user?u=3864210 LINKS: Some Japanese elementary schools don’t let kids wear underwear during P.E., and parents are mad https://soranews24.com/2021/03/12/some-japanese-elementary-schools-dont-let-kids-wear-underwear-during-p-e-and-parents-are-mad/ We eat hoya sea squirts out of a can, enjoy a tasty regional delicacy from the comfort of home https://soranews24.com/2021/03/12/we-eat-hoya-sea-squirts-out-of-a-can-enjoy-a-tasty-regional-delicacy-from-the-comfort-of-home/ Japanese government workers punished for leaving work two minutes early https://soranews24.com/2021/03/15/japanese-government-workers-punished-for-leaving-work-two-minutes-early/ Test your knowledge of Ghost of Tsushima’s geography and enter a drawing for a mystery prize https://soranews24.com/2021/03/14/test-your-knowledge-of-ghost-of-tsushimas-geography-and-enter-a-drawing-for-a-mystery-prize/ Japan’s Strong Zero a “Dangerous Drug” https://unseenjapan.com/strong-zero-dangerous-drug/ Awamori Wiki https://en.wikipedia.org/wiki/Awamori BOOK REFERENCE: The Imjin War by Samuel Hawley The musical outro was The Perfect PokéRap: https://www.youtube.com/watch?v=rJTeVOOFMHM&ab_channel=Polygon The intro was my own original mashup of Hokuto no Ken (Fist of the North Star) anime sound bites with “Dubstep" from BenSound. Got something to say? You can find me at the following: - www.facebook.com/groups/deepinjapan/ - deep.in.japan.podcast@gmail.com

In the 3rd episode of the Japan Distilled podcast, we introduce you to the mysterious world of Okinawan awamori. Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/) Mixing and Editing: Rich Pav (https://www.uncannyjapan.com/)

Christopher Pellegrini is a qualified and experienced expert in the Okinawan alcohol AWAMORI which he introduces in this video. I was particularly interested in the style of marketing that the Awamori businesses do to attract loyal customers. Watch the https://www.youtube.com/watch?v=w3zZ4lmUMW8&t=3s (video of this talk on YouTube) Chris is a dual-certified shochu and awamori savant and author of “The Shochu Handbook” 焼酎唎酒師; 著書 “ザ・焼酎ハンドブック”; WSET Saké Lvl 3; https://www.youtube.com/results?search_query=%23shochupro (#shochupro) https://www.youtube.com/results?search_query=%23awamoripro (#awamoripro) Read Chris' articles on https://www.shochu.pro (Shochu Pro:) Find out more about Awamori: https://www.youtube.com/redirect?q=https%3A%2F%2Fwww.sakeonair.com%2F2020%2F03%2F31%2Fawamori-101%2F&redir_token=QUFFLUhqbFJZSUZJTXpUQVFzSVkxWFgydFNfMlBJSU1zd3xBQ3Jtc0ttRlFpQk15aElOT0tpcTl3ZHBKcm4wX1NJeXdDdnhFOFFERlkwTm00SGFFeXo2d2NjMTh4VlA4TnA0LVM0V2dYREw1MFd1amZObnA5LUJWU1Z5RkowSkRiNmxacTF0WW90U1RpUm1xM2xXS05Zc3VCUQ%3D%3D&v=w3zZ4lmUMW8&event=video_description (https://www.sakeonair.com/2020/03/31/...) In the talk, Chris will tell stories about these 3 brands: Zanpa White https://www.youtube.com/redirect?q=https%3A%2F%2Fwww.zanpa.co.jp%2Fgoods%2F&redir_token=QUFFLUhqbklZaV9uSUh0R3F0eUI5MlRKTnhINExfTm9Od3xBQ3Jtc0ttajhKa3NFV215VnkyVWg3bndIa2V1MFBhZk94Vk1LQTYyZjNDU2VkWE52d0FHUTZHUm5feU84blFxdUFDT0k4RjBHb1hTZVVXTnFNRmtKOVdVeGUwdVVkcE0wVUdSU2xfTmdkS3BPLWhERlBPQnhPMA%3D%3D&v=w3zZ4lmUMW8&event=video_description (https://www.zanpa.co.jp/goods/) Ryukyu Ocho https://www.youtube.com/redirect?q=https%3A%2F%2Ftaragawa.shop-pro.jp%2F%3Fpid%3D15040442&redir_token=QUFFLUhqbm5aLUNCaFFRR0Y5b0xsdjFBS2xxcllJRldTUXxBQ3Jtc0trSTJCTmdjbVRTUDhrY2ZCbUVlMmtQR24weDRYWE1Xb1J6bEhrWjZWMU9CNml4V0JxR0VYUEtaYnM2LUo4V2xoTTBUaGt2VWR1ZEJDNjJPTWk2MFFxLWFzMWNzeWFXdnUyanNoMUlobGdDWko4bUw0NA%3D%3D&v=w3zZ4lmUMW8&event=video_description (https://taragawa.shop-pro.jp/?pid=150...) Yokka Koji https://www.youtube.com/redirect?q=https%3A%2F%2Fwww.chuko-awamori.com%2Fyokkakouji%2F&redir_token=QUFFLUhqbUVfMTJqTm1fM0lZemlWeXoxOGRjOG9VdnJ2d3xBQ3Jtc0tudk5uWXJzckxmZ2xSYTdSdE50NExmcHhuam1YTVdpZjF0X2FEUWo4YXFpX0FVZmpGRFhvbERDYWZwNDRyMncxYVl1WE50aUJSS09TRmdpOXkta1Izc0lFTlFibzJFSGtrb29ES05MZVNXejJVX2FXMA%3D%3D&v=w3zZ4lmUMW8&event=video_description (https://www.chuko-awamori.com/yokkako...) https://www.youtube.com/results?search_query=%23Awamori (#Awamori) https://www.youtube.com/results?search_query=%23ChristopherPellegrini (#ChristopherPellegrini) https://www.youtube.com/results?search_query=%23OkinawaLiquor (#OkinawaLiquor) Support this podcast

To all of our listeners: thank you for your patience.As much as we go out of our way to include awamori as part of the broader shochu conversation, despite many months of listener requests, we have yet to do an entire episode dedicated to Okinawa's incredible indigenous spirit. Until now!The progenitor of the entire shochu category, the now geographically indicated Ryukyu Awamori has been deeply tied to the lifestyle and culture of the Okinawan people for at least the past 600 years. With only 46 distilleries still officially producing this incredible spirit, awamori is poised to either take over the world with its unmatched depth and character, or gradually get folded into the world of shochu. This week Little Chris, aka Shochu Pro, aka Christopher Pellegrini is joined by Sebastien Lemoine and Justin Potts to go over the basics. What is it? Where did it come from? How is it made? How does it differ from products in the broader “shochu” category? We think awamori is in a position to transform both the demand for, and dialogue, around Japanese spirits. After this week's episode, we hope you'll think so too. Let us know what you think of the show by reviewing and rating us on Apple Podcasts. You can send your questions and comments about this or any of our shows to questions@sakeonair.staba.jp, or to @sakeonair on  Instagram, Twitter, and Facebook. Don't forget us on YouTube! April is shaping up to be a month of excitement, challenges and experimentation. We hope you'll continue to join us for the ride. Until then, Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

To all of our listeners: thank you for your patience.As much as we go out of our way to include awamori as part of the broader shochu conversation, despite many months of listener requests, we have yet to do an entire episode dedicated to Okinawa’s incredible indigenous spirit. Until now!The progenitor of the entire shochu category, the now geographically indicated Ryukyu Awamori has been deeply tied to the lifestyle and culture of the Okinawan people for at least the past 600 years. With only 46 distilleries still officially producing this incredible spirit, awamori is poised to either take over the world with its unmatched depth and character, or gradually get folded into the world of shochu. This week Little Chris, aka Shochu Pro, aka Christopher Pellegrini is joined by Sebastien Lemoine and Justin Potts to go over the basics. What is it? Where did it come from? How is it made? How does it differ from products in the broader “shochu” category? We think awamori is in a position to transform both the demand for, and dialogue, around Japanese spirits. After this week’s episode, we hope you’ll think so too. Let us know what you think of the show by reviewing and rating us on Apple Podcasts. You can send your questions and comments about this or any of our shows to questions@sakeonair.com, or to @sakeonair on  Instagram, Twitter, and Facebook. Don't forget us on YouTube! April is shaping up to be a month of excitement, challenges and experimentation. We hope you’ll continue to join us for the ride. Until then, Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter.Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.

はいさーい、あさたいです！ 新年あけましておめでとうございます！ 沖縄在住の若者によるディープな観光情報をお届けするラジオ "Awamori in The Poket(ポケットに泡盛)" 、第7回の配信です！ 今回も那覇市若狭にある若狭公園の海岸で収録！ 収録日(01/04)の天気も良かったので海が綺麗で、人通りも少ない、落ち着いた感じ場所でラジオの収録を行えました。 波の音に混じって、車や風の音が気になると思います。 外で収録することが多いので、背景の雑音を消す良い方法を知っている方がいたら教えていただきたいです！ ラジオを視聴している機器の音量を調整してくれると嬉しいです。 今回の放送は、 ①ムーチー(餅、鬼餅)のこと ②来年の抱負 ムーチー(餅, 鬼餅)は僕らにとって特別なものというよりも駄菓子感覚に近いです。自分の知る限りでムーチーが嫌いな人を見たことがないです。 ムーチーの日が近づくとスーパーにも見かけるようになって、子供から大人までムーチーを食べます。そして、ムーチーを食べて、今年も健康に頑張ろうってなります。そんな、ムーチーにも由来(物語)が存在します。 ムーチーには、多くの由来が存在します。今回は、鬼餅(ウニムーチー)伝説について話しました。 この物語には２つの由来が存在します。 「昔、ある村に兄と妹が住んでいました。兄は夜になると家畜を食べる鬼になってしまいます。妹は鬼を退治するために、鉄釘を入れたムーチーを作り、月桃の葉で包みました。そのムーチーを鬼となった兄に食べさせ、崖から突き落として鬼を退治しました。」 それが旧暦の12月8日だったので、この日にムーチーを食べて厄払いをする習慣になったようです。この民話は紙芝居や絵本になっていて、ムーチーの日になると保育園や幼稚園、小学校で読み聞かせをします。１つは子供向けの内容です。 そしてもう一つの由来は、大人向けの内容です。 「首里の金城村に兄妹が住んでいました。しばらくすると兄が南城市大里に引っ越し、人を殺してその肉を食べているという噂が広まり、気になった妹は兄の様子を見に行きます。「大里鬼」の噂通り、家の中では人肉が煮えているのを発見する妹。自分も殺されるかもしれないと恐れおののいた妹は、必死で金城村へ逃げ帰ります。そんな妹を逃がすまじと追いかけてきた兄。妹は鬼と化した兄を退治するため、彼を崖の上に座らせ、鉄入りの餅を与えます。硬くて歯が立たない鉄入り餅と格闘している兄に向かって妹は「私の体には口が二つある。下の口は鬼を食い、上の口は餅を食う」と言って大股を開き、下の口を見せました。下の口に驚いた兄は崖から転げ落ち、死んでしまいました。」 首里金城町にある鬼餅伝説の場所「内金城御嶽（うちかなぐすくうたき）」で、別名「ホーハイ御嶽」と呼ばれています。沖縄方言でホーとは女性の性器（ホト）のことです。 伝説の物語なので、事実かどうかはわからないです。でも、やっぱりいつの時代も女性は強い存在だな。 気になる人は鬼餅(ウニムーチー)伝説で検索してみてください！ もしくは、下記のURLから鬼餅(ウニムーチー)伝説の漫画になっているので読みやすいと思うので気になった方はどうぞ！ https://omocoro.jp/kiji/91098/ このラジオへのおたよりお待ちしております！！！ Facebook → https://www.facebook.com/awapocke/ フォーマット →　https://docs.google.com/forms/d/e/1FAIpQLSeUjZumzA-zrJ439t9rgE95nuTKK_9EJAu0VfvfiBfhC5ckig/viewform?usp=sf_link もしくは、僕らの個人のSNSアカウントにコメントを送ってもいいですよ！ また次回もどこかで収録している。。。 ゆったりとした一時に、僕らのラジオを視聴してみては。 本日の方言 なんみん　→　波の上 (沖縄の地域) ムーチー　→　お餅 カーサ　→　月桃の葉 カーサムーチー　→　月桃の葉で包んだお餅 ムーチービーサー　→　旧暦の12月8日（新暦の1月下旬から2月上旬）は沖縄では最も寒い時期で、その時期にムーチーを食べること ムーチーの日　→　毎年、旧暦の12月8日はムーチーの日 コメント ムーチの日は旧暦なので毎年日にちが異なります。ちなみに、今年は1月2日がムーチーの日でした！ この日はムーチーを仏壇やかまどに供えて、家族で食べて健康を祈願したり、厄払いをしたりします。子供の歳の数だけ天井からムーチーを吊るしたり、赤ちゃんが生まれ、ムーチーの日を迎える家は「初ムーチー」と言い、親戚や近所にムーチーを配ります。 ムーチーの日には、保育園や幼稚園、小学校で子供たちがムーチーを作って食べるイベントも行われます。 次回収録日は、未定です！ YouTube 今後、YouTubeのチャンネルも開設します！！ 現在、動画を編集中なので、もう少しお待ちください。 僕らを応援してください！！ polca(ポルカ)　→　https://polca.jp/users/pockeawa WebサイトURL https://awamori-in-the-pocket.herokuapp.com/ MC Kou Twitter　→　https://twitter.com/AwamoriKou Instagram　→　https://www.instagram.com/koutamakin MC Asuka Twitter　→　https://twitter.com/a_su_awamori Instagram　→　https://www.instagram.com/asukamiyazato MC　Asatai Twitter　→　https://twitter.com/asatai_awamori Instagram　→　https://www.instagram.com/asatai_oki

はいさーい、あさたいです！ 沖縄在住の若者によるディープな観光情報をお届けするラジオ "Awamori in The Poket(ポケットに泡盛)" 、第6回の配信です！ 今回は、那覇市若狭にある若狭公園の海岸で収録！ 収録日(12/29)の天気も良かったので海が綺麗で、人通りも少ない、落ち着いた感じ場所でラジオの収録を行えました。 波の音に混じって、車や風の音が気になると思います。編集で背景の雑音を消す努力しています。。。(編集力不足です) 外で収録することが多いので、背景の雑音を消す良い方法を知っている方がいたら教えていただきたいです！ ラジオを視聴している機器の音量を調整してくれると嬉しいです。 今回の放送は、 ①クリスマス(沖縄県版) ②ちょっとした沖縄の観光情報 (泡盛倉庫) ③新年についてと今後のラジオのこと 「クリスマスが待ち遠しい」なんて考えていたら、気づいたらあっと言う間にクリスマスが過ぎ去ったような気がします。多くの沖縄県民は、ケンタッキーの冬Ver.のCMを観て、「あっ、今年もクリスマスがくる！」。そして、ケンタッキーのフライドチキンを片手にクリスマスを過ごす方が多いかも。なので、沖縄県民にとってカーネル・サンダース（Colonel Sanders）がサンタさんといっても過言ではないと思います。バケツに入ったチキンがクリスマスプレゼントです。 ちょっとした沖縄の観光情報は、会員制の泡盛バーについて話します！ 僕ら若者の多くは、泡盛といえば一升瓶を片手に友達と”わいわい楽しく呑もう"というイメージが強いです。たぶん、度数が強いから、簡単に酔えるとかじゃないかな。簡単に酔えるお酒、それが泡盛。 僕の場合、ワインのような大人の嗜みが泡盛にあるとは思っていなかったです。でも、会員制の泡盛バーである泡盛倉庫では、そのイメージを払拭させてもらえるかも。お店の会員になった際、今までとは違った泡盛の呑み方を教えてもらい、しかも沖縄で作られている500種類をこえる泡盛を原価で堪能することができる。その空間では今までのイメージとは異なる泡盛に出会える。このお店を訪れた後、ワインではなく泡盛を綺麗な夜景と共に堪能してみたくなるかも。 泡盛倉庫に関するその他の情報はラジオの中で話していきます！！ みなさんは年末年始どのように過ごされましたか？ 僕らはお酒が好きなので、各々の場所でゆったりとお酒を片手に年を越しました。僕らの中では、ゆったりとした時の流れが自然と流れています。それは、沖縄という地域性がそうさせているかもしれません。その影響が僕らのラジオにも色濃く反映されている気がします。 まぁ、今のスタイルで今後もラジオの収録を頑張っていきますので、引き続き、僕らのことを応援してくれると嬉しいです！！ また次回もどこかで収録している。。。 ゆったりとした一時に、僕らのラジオを視聴してみては。 今回紹介した場所の詳細URLです。機会があれば、ぜひ訪れてみてください。 ・泡盛倉庫 (会員になりたい方、お店に事前連絡してください) ・若狭公園 本日の方言 しに　→　めっちゃ、ものすごい コメント 泡盛ことを県民は「シマー」って表現することもあるよ！ 次回収録日は、０１/０４(土)です！ 沖縄のどこかにいます！ YouTube 今後、YouTubeのチャンネルも開設します！！ 現在、動画を編集中なので、もう少しお待ちください。 僕らを応援してください！！ polca(ポルカ)　→　https://polca.jp/users/pockeawa ・WebサイトURL https://awamori-in-the-pocket.herokuapp.com/ MC Kou Twitter　→　https://twitter.com/AwamoriKou Instagram　→　https://www.instagram.com/koutamakin MC Asuka Twitter　→　https://twitter.com/a_su_awamori Instagram　→　https://www.instagram.com/asukamiyazato MC　Asatai Twitter　→　https://twitter.com/asatai_awamori Instagram　→　https://www.instagram.com/asatai_oki

はいさーい、あさたいです！ 沖縄在住の若者によるディープな観光情報をお届けするラジオ "Awamori in The Poket(ポケットに泡盛)" 、第5回の配信です！ 今回は、沖縄南部の八重瀬町にあるひょうたんCAFEで収録を行いました！ お店の方にお願いして、初めてカフェ店内でラジオの収録を行いました。お店の方には、本当に感謝しかないです。店内には他のお客さんもいらしたので、迷惑にならないように声量を抑えました。なので、声量が小さいかも、、、視聴機器の音量を調整してくれると嬉しいです。 今回の放送は、 ①カフェ情報(ドライブ中に見つけたカフェ) ②ちょっとした沖縄の観光ニュース (のれん街) ③ホットな個人的ニュース 最近、寒くなってきたなー。沖縄にもついに冬の季節が訪れたのかな、クリスマス間近で街がイルミネーションの灯りによってめっちゃ綺麗⛄

はいさーい、あさたいです！ 沖縄在住の若者によるディープな観光情報をお届けするラジオ "Awamori in The Poket(ポケットに泡盛)" 、第4回の配信です！ 今回は、A&W(エンダー) 牧港店の外にあるテラス席でラジオの収録を行いました。そのため、音質、背景音(風の音、周囲の環境音)が気になる方は音量は小さめでお聴きください。(急いで、風防買います) 今回の放送は、 ①カフェ情報(ドライブ中に見つけたカフェ) ②ちょっとした沖縄の観光ニュース (久高島の観光について) ③ホットな個人的ニュース 僕らのラジオは常に変化します。 今回は、ドライブしながらカフェを探す。初めての試みです。 僕らは収録する日の前日、もしくは当日にラジオの収録場所を決めます。計画性がないですよね。でも、自由な感じがして自分は好きです。 そんな僕らの個性を活かして、「気になるカフェを見つけたら突撃しよう！！」ってなりました。 そんなこんなで、カフェ探しがスタートしましたけども、 「カフェが閉店！？、そんな....」 この続きが気になる方は、ラジオで確認してみてね！ ちょっとした観光情報については、久高島のことについて話します！ 年間6万人の観光客が訪れる、周囲8㎞の小さな島。自転車で気軽に一周(約2時間)できるぐらいの小さい島です。僕も行ったことあるんですけど、すごく海も透き通っていて、島全体がすごく綺麗です。自信を持っておすすめできる島です！！ 久高島は、琉球開闢（かいびゃく）の祖アマミキヨが天から舞い降りてきて、ここから国づくりを始めたという琉球の聖地です。今も島の人々によって神事が行われ、平和への祈りと感謝が捧げられています。僕ら島んちゅでも久高島の存在はかなり特別です。 そんな島には、いくつかのルールがあります。 ・久高島から動植物の一切の持ち出しを禁止します。 ・神行事の期間中は、集落から北への立ち入りが制限されます。 ・水着のまま集落内を歩くことはお控えください。 ・「いしき浜」では、遊泳は禁止されています。 ・「フボー御嶽」への立ち入りは禁じられています。 ・「外間殿（ほかまどぅん）」の中に入ることは禁止されています。 etc... 他にも禁止されている事項、ルールなどがあります。そのため、久高島に観光で訪問される際には必ず事前に必要事項を確認してから、入島してください。「SNSの撮影目的で」、「綺麗な海だから」、立ち入りが禁止されている場所に侵入し、そのことがニュースで取り上げられるのは非常に悲しいです。みんなでルールを守って島の観光を楽しもう！ 都会の謙遜を忘れよう。静かな島なので、ゆったりとした一時を過ごしてみては... そこで、僕らのラジオを視聴してくれる日が来てくれると嬉しいです。 今回紹介した場所の詳細URLです。機会があれば、ぜひ訪れてみてください。 久高島　→　https://kudaka-island.com/ Howzit? CAFE（ハウジー カフェ）　→　https://howzit-cafe.business.site/ A&W 牧港店　→　https://www.awok.co.jp/shopsearch/chubu-area/makiminato/ 港川外人住宅街　→　https://rtrp.jp/articles/121106/ 紹介したその他の情報 PRODUCE 101 JAPAN　→　https://produce101.jp/ 次回は、12/15に収録予定です！ YouTube 今後、YouTubeのチャンネルも開設します！！ 現在、動画を編集中なので、もう少しお待ちください。 僕らを応援してください！！ polca(ポルカ)　→　https://polca.jp/users/pockeawa MC Kou Twitter　→　https://twitter.com/AwamoriKou Instagram　→　https://www.instagram.com/koutamakin MC Asuka Twitter　→　https://twitter.com/a_su_awamori Instagram　→　https://www.instagram.com/asukamiyazato MC　Asatai Twitter　→　https://twitter.com/asatai_awamori Instagram　→　https://www.instagram.com/asatai_oki

はいさーい、あさたいです！ 沖縄在住の若者によるディープな観光情報をお届けするラジオ "Awamori in The Poket(ポケットに泡盛)" 、第3回の配信です！ 今回は、空港に近い場所で収録を行いました。そのため、背景音で、飛行機の音、海風の音が聞こえてくるので、そのような音が気になるという方は音量は小さめでお聴きください。 今回の放送では、コザ(沖縄市)についてゆんたくしていくよ！！ ① コザの地域性 (コザの生活、文化、観光情報) 今回の放送は、第２回までの放送とは少し異なり、ゆるーい感じで収録を始めました。 沖縄市にあるコザは、他の市町村とは少し異なる顔を持っている。少しメインストリートを離れるとシャッター商店街が広がる世界。 那覇市にある国際通りとは異なり、店舗の前でお客様を呼び込む店員さんはおらず、おじぃとおばぁがお店の中でゆんたくしている光景。 しかし、夜になるとどこからともなく聞こえてくる笑い声、音楽。コザは昼と夜では違う世界観を感じることができる。沖縄と聞いて連想される海やカフェとは異なり、異文化な空間、それは海外に近い環境を楽しむことができる街、それがコザです。 今回の放送は、観光情報よりもコザの地域性についてゆるーくゆんたくしているので。 落ち着いた時間に視聴してもらえれば嬉しいです！！ ホッとなひと時に............ 今回紹介した場所の詳細URLです。機会があれば、ぜひ訪れてみてください。 ミュージックタウン音市場　→　https://www.otoichiba.jp/ コザの吉原(旧遊郭の街) 大衆居酒屋　足立屋　→　https://tabelog.com/okinawa/A4703/A470301/47017340/ 次回は、11 / 24に収録します！！ 僕らを応援してください！！ polca(ポルカ)　→　https://polca.jp/users/pockeawa MC Kou Twitter　→　https://twitter.com/AwamoriKou Instagram　→　https://www.instagram.com/koutamakin MC Asuka Twitter　→　https://twitter.com/a_su_awamori Instagram　→　https://www.instagram.com/asukamiyazato MC　Asatai Twitter　→　https://twitter.com/asatai_awamori Instagram　→　https://www.instagram.com/asatai_awamori

はいさーい、あさたいです！ 沖縄在住の若者によるディープな観光情報をお届けするラジオ "Awamori in The Poket(ポケットに泡盛)" 、第2回の配信です！ 今回は、海が近い場所で収録を行いました。そのため、音質、背景音などが気になるという方は音量は小さめでお聴きください。 しーじゃー(先輩)、うっとぅ(後輩)の他にも同級生のことをじりー、友達のことをどぅしと呼んだりします。覚えているといいことがあるかも......?? 今回の放送では、 ① 最近の世間話(自由っていいよね) ② 新MC紹介( MC あすか ) ③ 北谷について 第二回目の配信にして、僕ら二人のお花でもある" あすか "ことあーすーがこのラジオに新しい仲間として加わりました！ あーすーが加わって、すごく頼もしいです。このラジオもより一層深みのあるディープなラジオになっていくと思います！ 視聴者の皆様も暖かい目で見守って頂けると嬉しいです。 新メンバーが加わった中で始まった第2回目の放送です。北谷について、観光情報(カフェ、観光地etc...)や僕らの体験も含めた北谷のことについて話します。個性豊かな人々が暮らす北谷町、そんな北谷町の魅力を僕らなりのやり方で情報を発信していきます！ 今回紹介した場所の詳細URLです。機会があれば、ぜひ訪れてみてください。 シーサイドカフェハノン　→　http://cafe-hanon.com/ 砂辺カフェ一覧　→　http://beachculture.net/2018/11/11/okinawacafe/ アメリカンビレッジ　→　https://www.okinawa-americanvillage.com/ 本日の方言 しーじゃー　→　先輩 うっとぅ　→　後輩 じりー　→　同級生 どぅし　→　友達 次回の配信内容はまだ未定なので、お楽しみに！！ 僕らを応援してください！！ polca(ポルカ)　→　https://polca.jp/users/pockeawa MC Kou Twitter　→　https://twitter.com/AwamoriKou Instagram　→　https://www.instagram.com/koutamakin MC Asuka Twitter　→　https://twitter.com/a_su_awamori Instagram　→　https://www.instagram.com/asukamiyazato MC　Asatai Twitter　→　https://twitter.com/asatai_awamori Instagram　→　https://www.instagram.com/asatai_awamori

ついに...第1回の配信を迎えました。やっとです。 沖縄在住の若者によるディープな観光情報をお届けするラジオ "Awamori in The Poket(ポケットに泡盛)" 、最初の収録を終えることができました。 コンセプトは、このラジオだけで、沖縄観光を楽しめる！！ このラジオでは、沖縄観光、うちなーぐち(方言)を当然として、 地元の人しか知らないようなディープな沖縄の観光情報、 僕らの考える沖縄観光の旅程だったり、観光スポットの提案など、 視聴者の皆様とコミュニケーションを取りたいと望んでいる番組です！ (沢山のコメントをお待ちしております.....) 今回の放送では、 ①最近の世間話(沖縄に秋っていつくるのかな？) ②番組名にもなっている"ポケットに泡盛"の名前の由来 最初の配信ということで、僕らのラジオの簡単な説明をします。 今回、初めての収録ということもあり、内容的にはひどいかもしれないですけど、優しい目で見守っていただけると嬉しいです。 泡盛のような "クセになるラジオ番組" を僕らで作り上げます。 次回........ 僕らの簡単な自己紹介、馴れ初めを話せたらと思います。 MCコウの出身地でもある北谷のプチ観光情報を話していきます！ さらに、配信2回目にして、このラジオに新しい仲間が。。。

Under denna härliga resa tar vi oss till Japan där vi får träffa Jun som kommer förflytta hos framåt med kunskap om Japans äldsta destillerade alkohol. Med en klockren berättarröst från Jun får även stöta på kultur och inse hur stor skillnad jäst kan göra med sprit. Tack för att ni lyssnar. Med Jonatan Östblom Smedje Klipp : Erik "Wenkan" Wennerqvist Grafik : Erik Lindahl

Sake is out this week and Shochu is in! Christopher Pellegrini takes the hotseat to interview his partner in crime, Stephen Lyman.   Stephen Lyman is the founder of Kampai.us and the East Coast instructor for the Sake School of America Certified Shochu Advisor Course. Currently based in Fukuoka city on the island of Kyushu, Stephen now splits his time between Kyushu and New York. Every season for the past 6 years he has been helping Yamatozakura Distillery with their shochu production. He and Chirstopher have gone into business together to open Yokaban, a new shochu bar in Fukuoka, and Stephen is also finishing up with his first book, The Complete Guide to Japanese Drinks, which he co-authored together with Chris Bunting, author of Drinking Japan.   02:25 Stephen’s journey to Japan 04:40 Meeting shochu in NYC 07:00 Starting Kampi.us 08:30 Shochu Tasting Competition 10:53 Meeting Sekai Ishizuka and traveling to Japan together 13:30 Meeting Takkan Wakamatsu 15:02 Interning with Yamatozakura 17:40 The Complete Guide to Japanese Drinks 23:10 The Certified Shochu Advisor Course 30:15 How Stephen and Chris met 35:00 Chris and Stephen’s Shochu Bar (Yokaban NY) 38:00 Drinking Games 39:40 Looking toward the future 46:10 Drinking Shochu and Awamori at home 49:45 Challenges selling Shochu abroad 56:40 Shochu as an artisanal Spirit 58:58 Final remarks   We’d love your thoughts and feedback on this week’s episode. Let us know what excites you about shochu at questions@sakeonair.com You can always follow us on Instagram, Twiiter, and Facebook, if you’re so inclined. And while it has been rather quiet for a long time now, expect updates to our YouTube channel very soon. Also, reviews are great. If you have a moment, please do share a few kind words. It helps the show like you wouldn’t believe.   A big thanks to Frank for another great production this week. The Export Japan team is helping us with a few other show-related things at the moment, as well. We’ll have more to share here very soon. Thanks for listening!   Sake On Air is broadcast from the Japan Sake & Shochu Information Center and made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan. Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

In this episode I discuss a variety of topics. First up is a shoutout to a great dojo called The Karate Edge. The Karate Edge is located in Edgewood Washington which sits just on the east side of Tacoma and about 1 1/2 hours south of Seattle. Check them out at the link below.I also discuss two visitors from the USA that found my podcast and reached out to me for before their visit to Okinawa, my visit to the Myobukan Shorin-Ryu Yomitan Branch, my broke back and some delicious and strong awamori.As always, thank you for tuning in to the Okinawa Karate Podcast.https://www.thekarateedge.comhttps://www.facebook.com/KarateEdge/https://okinawakaratepodcast.comFacebook: @okinawakaratepodcast Twitter: @PodcastKarate See acast.com/privacy for privacy and opt-out information.

Christopher Pellegrini is one of the few global Shochu and Awamori experts based in Tokyo. He is also the author of “The Shochu Handbook”, which is the first book about shochu and awamori written in a language other than Japanese. Christopher moved to Tokyo in 2002, and discovered the special, traditional Japanese alcoholic beverages, which are yet to be known outside Japan. We will discuss how Christopher got into Shochu and Awamori, what they are, how to drink them, his various activities to educate people about them, and much, much more! Japan Eats is powered by Simplecast.

“Kampai!” or “Cheers!” This week on Japan Eats host Akiko Katayama welcomes Stephen Lyman to the studio talking all about the Japanese alcoholic beverage shochu.  Founder and editor of Kampai!, Stephen explains his devotion to shochu, of which he is an expert and shares his travels to Kyushu (where 90%+ of authentic shochu is made) where he visited 6 distilleries and tried 262 different shochu (there are an estimated 6,000 labels from 600 distilleries in Japan) in just 5 days.  Stephen went on to neighboring Okinawa where he visited 5 more Awamori distilleries. Upon his return from Japan he realized he had just scratched the surface of understanding shochu, but by this point his obsession had turned into a passion.  After the break, Akiko and Stephen taste select shochu in studio and discuss traits to look for in the unique beverage. “Virtually all shochu is aged 3 to 6 months.” [28:30] “If I’m just out drinking with friends, the easiest way to drink it is on the rocks… In the summertime I really like shochu with soda.” [29:45] –Stephen Lyman on Japan Eats  

Ep133 Got Faded Japan Podcast Johnny gets his weekend karaoke fade on while Shank gets blasted on Awamori. Judge shoots up-skirt "film", tattooed man takes on bus butt-naked, two boozed up Brits swim imperial moat, cadaver container found in Oita, man arrested over dog attack, two ladies toilets jacked from Kyoto park, and man sentenced for taking hostages in bid to unseat Noda cabinet. Be sure to support our sponsor because they not only ROCK they buy us booze! Got to: http://www.mainpursuit.com/gotfadedjapan When you sign up you could win a FREE iPOD!!!!! The Got Faded Japan Podcast gives listeners a glimpse of the seedy side of Japan's news, culture, politics, parties, and all around mischief and mayhem. Hosted by Johnny and Shank who add their own opinions and otherwise drunken bullshit to the mix.  Send us an email on FB/twitter/instagram @ Got Faded Japan, gotfadedjapan@yahoo.co.jp or go to gotfadedjapan.com to buy a t-shirt to support the show. Or hell man, just tell a friend & post a link to keep this pod rolllin' Fader! Kanpai mofos!