Podcasts about japan distilled

Shochu is Japan's signature spirit, yet it's not well known outside the country. As our May/June 2024 cover feature reveals, that's starting to change, with a wider array of excellent shochu increasingly appearing in American bars. For this episode, we talk about all things shochu with Stephen Lyman and Christopher Pellegrini, the co-hosts of the Japan Distilled podcast, authors of books about Japanese spirits, and partners in Honkaku Spirits, which sources and bottles Japanese shochu and exports it to the U.S.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In episode 70, Stephen reflects on succession challenges in small family distilleries on his first solo podcast for Japan Distilled. 

In episode 68 of the Japan Distilled podcast, Stephen puts Christopher on the spot with an impromptu spirits evaluation.

This week on Krewe of Japan Podcast... the end is here! Well, Season 4 anyway. Jenn, Doug, & Maddy sit down to talk about the best of Season 4, new & exciting milestones, upcoming plans for Season 5, & some listener feedback. Whether you've been along from the ride since the beginning of the season or just recently hopped on, you'll definitely enjoy catching some of the highlights and behind-the-scenes stories from this amazing season! Thank you so much for listening in to the Krewe of Japan Podcast for Season 4!!! ------ 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, LinkedIn: Krewe of Japan LinkedIn Page & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode (timestamps [hh:mm:ss] where you can find the code)!Liquid IV Offer Link  to save 20% Off your Entire Order! (00:01:10)Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan!  (01:14:40)Tokyo Treat Offer Link to save $5 off your next box! (00:03:44)Sakuraco Offer Link to save $5 off your next box! (00:03:44)------ Other Links/References in the Episode ------Walden's Language Journey YouTubeWatch the Sumo World Championships 2023 in Tachikawa Streaming LIVE on YouTube!

In episode 65 of the Japan Distilled podcast, we discuss something that is often overlooked in discussions of distilled spirits production. What's happening inside the pot still?

In episode 63, Christopher Pellegrini takes the interviewer's chair as he welcomes his friend and fellow Tokyo Swallows fan, Mac Salman of Kanpai Planet.

This week on Krewe of Japan Podcast... discover the life and legacy of Jokichi Takamine and his lasting impact on the city of New Orleans with regards to New Orleans-Japan relations. Is he the first ever Japanese to visit New Orleans? What makes this man such a treasure? Find out these answers AND MORE right here with special guest Stephen Lyman of the Japan Distilled Podcast.------ 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!------ More Info on Stephen Lyman, Japan Distilled Podcast, & More  ------JSNO Event w/ Honkaku Spirits: Spirited Away: A Taste of Whiskey, Shochu, & More Event Registration PageJSNO Event w/ Honkaku Spirits: Spirited Away: A Taste of Whiskey, Shochu, & More Facebook Event PageJapan Distilled Podcast on TwitterJapan Distilled Podcast on InstagramJapan Distilled Podcast WebsiteHonkaku SpiritsJapan Distilled Podcast (Episode 52) - The Improbable Journey of Jokichi Takamine, Pt. 1Japan Distilled Podcast (Episode 52) - The Improbable Journey of Jokichi Takamine, Pt. 2Jokichi Takamine website 

In the 61st episode of the Japan Distilled podcast, at long last your hosts dive into soba shochu.

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

In the 60th episode of the Japan Distilled podcast, your hosts take a long, hard look at koji cocktails. That is, cocktails made with koji based spirits.

In this bonus episode addendum to the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to reveal and discuss the finalists for the 1st ever Japan Distilled Koji Spirits Cocktail Competition.

In the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to discuss the origins of Japanese cocktail culture.

In episode 57 of the Japan Distilled podcast, your host Stephen Lyman is joined by author and podcaster Jim Rion for a deep dive on sanaburi shochu, one of the original forms of kasutori shochu.

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.

Beer, wine, whiskey, bourbon, vodka, rum, tequila, and gin represent most of the traditional alcohol consumed in this country, either straight or as a key ingredient in our favorite cocktail. However, there is a whole other spirits category that is Japan's greatest secret. It is not sake, but rather an incredibly diverse spirit named sochu. On this episode I speak with Christopher Pellegrini, who started out brewing American beer in Vermont and now lives in Japan where his mission is to pull back the curtain on this type of spirit - for the world's enjoyment! Christopher Pellegrini cut his teeth in alcohol as a teen brewer at Otter Creek Brewing Company in Middlebury, Vermont. He discovered shochu and awamori after moving to Tokyo while he was a full-time professor at Waseda University. In 2014, he published the first ever English language guide to shochu and awamori, The Shochu Handbook. He also contributed to The Oxford Companion to Spirits & Cocktails, published in 2021. Christopher launched Honkaku Spirits in March 2020 (great timing, huh?) with the mission of bringing intensely artisanal Japanese spirits to discerning consumers worldwide. He also co-hosts two podcasts focused on the education of Japanese spirits: Japan Distilled and Sake on Air. Fluent in English and Japanese (conversational in Spanish and Korean), Christopher's contribution to increasing global knowledge of Japanese spirits continues to shape opinion on this burgeoning category.

In episode 55 of the Japan Distilled podcast, Stephen & Christopher try to build a $200 USD home bar full of delicious koji spirits.

In episode 54 of the Japan Distilled podcast, we discuss something that is almost never talked about in spirits. Dilution. Nearly all distilled beverage alcohol has water added before bottling. Why is that? And why is it so incredibly important in Japan?

In the 53rd episode of the Japan Distilled podcast, we complete Jokichi Takamine's improbable journey and reflect on his legacy. This is the 2nd in a 2 part series so if you missed episode 52, we recommend you go back and have a listen about Jokichi Takamine's formative years.

In the 52nd episode of the Japan Distilled podcast, we take you through the foundational years of the improbable and remarkable journey of the first Japanese person to ever make whiskey: Jokichi Takamine. It's probably not too much to say that Jokichi Takamine is the most important Japanese immigrant to ever live in the United States. His whiskey is just a small part of his story.

In episode 46 of the Japan Distilled podcast, our hosts tackled a a thorny topic. The concept of terroir in spirits.

In the 45th episode of the Japan Distilled podcast, your host Stephen Lyman has a fun chat with the founders of Africa's first shochu, Tanuki. Brought to South Africa by founders Brock Kuhlman and Ulrich Terblanche.

Have you ever wondered how expats become….well, expats?!   There are thousands (if not millions) of expats worldwide, but what did their journey look like, and how are they adapting to living in a different culture?!   Because, let's face it, living outside of your home country can be a massive challenge, but it can also lead to massive rewards. Like, say, starting an incredible spirits company?!?   Yep!    My guest today is on the show to share his experience of living in a totally different world and how (and why) he started a business that celebrates the local indigenous beverage culture!!   Christopher Pellegrini is a Vermont transplant who has been living in Tokyo, Japan, longer than he's lived in the US –and LOVING it! He's also the founder of Honkaku Spirits, published author, and host of the super niche (but super awesome) The Japan Distilled Podcast.    I mean, what doesn't he do, right?    Of all the endeavors that he's done, Chris is most keen on sharing his passion for indigenous spirits (particularly Japanese Whiskey) with the world.   Did I mention that he's sharing his lessons learned, insights, and business tips with us today, too?!   This conversation is so insightful and honestly, it took a direction I was not expecting, but SO happy it did, and I can't wait for you to hear it! Let's go!!!   Leave a 5 star review on iTunes!    Times to Check Out: [1:00] What can happen when you let life find its own course [5:49] The drinking culture in Japan vs United States [9:55] What makes Japanese Whiskey different [15:50] How he got his business start in Japan [22:41] Emerging into the beverage business culture of Japan [27:57] The biggest gift of living in a new world [30:28] How to communicate the value of your product [34:10] What the Japan Distilled podcast is all about [36:19] Lesson learned from business and living abroad Connect with Christopher: Website: https://honkakuspirits.com/ Twitter: https://twitter.com/ChrisPellegrini Instagram: https://www.instagram.com/christopherpellegrini/ Podcast:https://japandistilled.com/ Takamine Koji Whiskey 8 Year: https://honkakuspirits.com/product/takamine-8-year-whiskey/   Join this free training on how to easily pivot your life and business: https://www.kelseymarieknutson.com/pivot Send us podcast ideas at info@kelseymarieknutson.com    Links: Show notes: https://www.kelseymarieknutson.com/podcast   Follow us on Instagram: https://www.instagram.com/kelseymarieknutson/  Hangout on Facebook: https://www.facebook.com/kelseymarieknutson  Join the online community: https://www.facebook.com/groups/kelseymarieknutson    FREE Workshop to take the guess work out of “what's next?” https://www.kelseymarieknutson.com/pivot   Work with Kelsey: Ready for your next big pivot? Maybe it's launching that new side hustle or growing your existing business, whatever the chapter Kelsey's here to help you bridge the gap between new idea and achieving your goals!   VIP Coaching: https://www.kelseymarieknutson.com/vipcoaching Grow Academy: https://www.kelseymarieknutson.com/growacademy  Start Smart: https://kelseymarieknutson.mykajabi.com/offers/aoAuAe7M/checkout 

“Consider the context in all of your communication.” - Christopher PellegriniToday's featured author is fellow podcast host, voice actor, and shochu & awamori ambassador, Christopher Pellegrini. Chris and I have a deep conversation about his book, “The Shochu Handbook - An Introduction to Japan's Indigenous Distilled Drink”, doing business in Japan, and more!! Key Things You'll Learn:How he got into the spirits businessWhy Japan's Indigenous Spirit, Shochu, Outsells SakeHow is doing business in Japan different from doing business in the US Chris' Site: https://honkakuspirits.com/ Chris' Book: https://www.amazon.com/gp/product/1940745284/ref=dbs_a_def_rwt_hsch_vapi_tpbk_p1_i0Chris' Podcast, “Japan Distilled”: https://www.listennotes.com/podcasts/japan-distilled-christopher-pellegrini-Ezeq0RCitsW/ The opening track is titled, “Bar Lupin” by Marcus D. Be sure to visit his site and support his craft by using the following link. https://marcusd.net/track/bar-lupin You May Also Like… 279.5 (Host 2 Host Special) – “The Game Of Self Domination” with Natsune Oki (@lifeupeducation): https://www.goingnorthpodcast.com/2795-host-2-host-special-the-game-of-self-domination-with-natsune-oki-lifeupeducation/ Ep. 450 – “From Orphan to Self-Made Millionaire” with Andre Henry (@DreamAgain_TL): https://www.goingnorthpodcast.com/ep-450-from-orphan-to-self-made-millionaire-with-andre-henry-dreamagain_tl/ Ep. 528 – “From the Water's Edge” with Shundrey Patterson (@ShunPwrites): https://www.goingnorthpodcast.com/ep-528-from-the-waters-edge-with-shundrey-patterson-shunpwrites/ Ep. 403 – “My Pursuit of Beauty” with Vince Spinnato (@vincespinnato): https://www.goingnorthpodcast.com/ep-403-my-pursuit-of-beauty/ Ep. 501 – “Everyone Is an Entrepreneur” with Gregory Diehl (@GregoryVDiehl): https://www.goingnorthpodcast.com/ep-501-everyone-is-an-entrepreneur-with-gregory-diehl-gregoryvdiehl/ 196 – “In Search of More with Less” with Dennis Pitocco (@bizmasterglobal): https://www.goingnorthpodcast.com/196-in-search-of-more-with-less-with-dennis-pitocco-bizmasterglobal-chaostoclarity/ 240 – “Living An International Life” with E.J. Moran: https://www.goingnorthpodcast.com/240-living-an-international-life-with-ej-moran/ Ep. 401 – “Spellbound Under the Spanish Moss” with Connor Judson Garrett (@GarretJudson): https://www.goingnorthpodcast.com/ep-401-spellbound-under-the-spanish/ Ep. 355.5 – “One Relationship Away” with Alexei Musienko (@AlexeiMusienko): https://www.goingnorthpodcast.com/ep-3555-one-relationship-away-with-alexei-musienko-alexeimusienko/ Ep. 315 – “Elevate Your Network & Beyond” with Jake Kelfer (@jakekelfer): https://www.goingnorthpodcast.com/ep-315-elevate-your-network-beyond-with-jake-kelfer-jakekelfer/

In episode 41 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman roll up their sleeves and dive back into a very specific aspect of alcohol production: the absolute necessity of yeast.

In episode 40 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle the scintillating topic of absolutely absurd liquor laws in the United States. While this episode is very US-focused, we promise the episode will be entertaining for listeners worldwide who may enjoy listening to a couple of Yanks poke fun at their countrymen.

In episode 39 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman introduce you to the most powerful toji guild in Japanese history, the Kurose Toji. This guild absolutely revolutionized and subsequently professionalized shochu production in the 20th century. And yet today, the guild has nearly disappeared with just a few remaining master brewer-distillers keeping their former powerhouse from going extinct.

Check it out on Spotify: https://spoti.fi/33Z4VsE Check it out on Apple: https://apple.co/3AHc2DT 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 newly released “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. Dreams: Have these drinks be in every bar and liquor store around the world. Really help underserved people in another way on an educational level, women's rights level, or another relevant cause. Have the financial means to take care of his family and the next generation. How you can Help: Introduce him to: Somebody with Really Really Good Digital Marketing Acumen Somebody who can show him how to best be spending his time - Business Coach Contact them at: Email = christopher@honkaku.co Twitter = @chrispellegrini Instagram = @christopherpellegrini Facebook = @pellegrinichristopher

Check it out on Spotify: https://spoti.fi/33Z4VsE Check it out on Apple: https://apple.co/3AHc2DT 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 newly released “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. Dreams: Have these drinks be in every bar and liquor store around the world. Really help underserved people in another way on an educational level, women's rights level, or another relevant cause. Have the financial means to take care of his family and the next generation. How you can Help: Introduce him to: Somebody with Really Really Good Digital Marketing Acumen Somebody who can show him how to best be spending his time - Business Coach Contact them at: Email = christopher@honkaku.co Twitter = @chrispellegrini Instagram = @christopherpellegrini Facebook = @pellegrinichristopher

In episode 38 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman dive into national mold of Japan. Without koji (aspergillus oryzae, kawachi, or awamori) there would not be a Japanese culinary tradition as we understand it today. Nor would there be the Japanese spirits we all know and love.

In the 37th episode of the Japan Distilled podcast, your host Stephen Lyman has a wide ranging conversation with Elliot Faber of Sundays Spirits in Hong Kong. His journey from Calgary to Scotland to Hong Kong is a winding road of adventure, opportunity, and hard work.

This episode covers Christopher Pellegrini, who became captivated with the idea of brewing from a simple school assignment researching the prohibition era. That captivation turned into brewing at home, working for Otter Creek in Vermont, becoming the youngest commercial brewer in the United States, and eventually becoming a shochu and awamori expert in Japan. Since those humble beginnings, Christopher launched Honkaku Spirits in March of 2020 with the mission of bringing Japanese spirits to American consumers. He's a contributor to the award-winning “Oxford Companion to Spirits and Cocktails,” and the author of the first non-Japanese book about shochu and awamori: “The Shochu Handbook.” Christopher also co-hosts two podcasts focused on the education of Japanese spirits: Japan Distilled and Sake on Air. The conversation ranges from Christopher's origin story into the craft beer world, to his transition into craft spirits, to different ways to enjoy shochu, and even some cultural differences between The United States and Japan in regards to doing business. Christopher truly lives up to the title of expert for shochu and awamori, so be sure to check out the resources below in order to obtain more information, and to stay updated on all the exciting things Christopher has in the works. Honkaku Spirits Website: https://honkakuspirits.com/ Christopher on Facebook: https://www.facebook.com/pellegrinichristopher/ Instagram: https://www.instagram.com/christopherpellegrini/ Twitter: https://twitter.com/ChrisPellegrini Japan Distilled Podcast: https://japandistilled.com/ Sake on Air Podcast: https://sakeonair.com/ Smith and the Loyalist Restaurants: https://www.smythandtheloyalist.com/ The Oxford Companion to Spirits and Cocktails: https://smile.amazon.com/Oxford-Companion-Spirits-Cocktails/dp/0199311137/ref=sr_1_1?keywords=oxford+companion+to+spirits+and+cocktails&qid=1654975069&sprefix=oxford%27s+companion+to+spir%2Caps%2C219&sr=8-1 Koji Alchemy: https://smile.amazon.com/Koji-Alchemy-Rediscovering-Mold-Based-Fermentation/dp/160358868X/ref=sr_1_1?keywords=koji+alchemy&qid=1654975152&sprefix=koji+alch%2Caps%2C109&sr=8-1 ---- Follow Juxtaposed Journeys on Social Media! Facebook: https://www.facebook.com/JuxtaposedJourneys Twitter: https://twitter.com/JuxJourneysPod Instagram: https://www.instagram.com/juxtaposedjourneys/ ---- Interested in being featured in a future episode? Fill out the short questionnaire below, and if you're a good fit, you'll be contacted for an interview. https://docs.google.com/forms/d/e/1FAIpQLSeUZw2voAG3CsUJdaby5npsbjiyS9ZE7D4MTJ5tGlPDYMFfoQ/viewform?usp=sf_link

I talk with Christopher Pelligrini, owner of Honkaku Spirits. This is one of my favorite interviews so far, and had to end just because of time restraints. I'll drop a big bio of him here for you: 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. 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. Christopher was the first person to be certified by the Sake Service Institute as a Shochu Kikisakeshi (specialist) in Japan and as a Shochu Advisor by the Sake School of America; he is one of a select few that hold both accreditations. Christopher also speaks conversational Spanish and Korean. Passionate about giving back, Christopher proudly supports the Minga Foundation, the Providence Saint Joseph Foundation, and the Ray Pellegrini ‘Reach for the Stars' Scholarship. To find out more about Honkaku Spirits, go to https://honkakuspirits.com/ and experience something authentic.

In the 36th episode of the Japan Distilled podcast, your host Stephen Lyman takes you on an auditory journey, exploring the evening work in a handmade shochu distillery. This is a departure from our usual Japan Distilled podcast as we enlist the voice over assistance of our editor Rich Pav who also incorporated all of the music and sound effects. This is part 3 in this 3 part series encompassing a day in the life of a shochu distillery. EVENING WORK CREDITS Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/) Mixing and Editing and Voice Work: Rich Pav of the amazing Uncanny Robot Podcast. He also edits the excellent Uncanny Japan podcast. Distillery Background Sound courtesy of the Japanese Sake & Shochu Makers Association. Background Music for this Episode in Order of Appearance: Full Moon Lofi Vibes by EdiKey20 Link: https://filmmusic.io/song/7672-full-moon-lofi-vibes License: https://filmmusic.io/standard-license Bass Vibes by Kevin MacLeod Link: https://filmmusic.io/song/3422-bass-vibes License: https://filmmusic.io/standard-license Vlog Lofi by Ramol Link: https://filmmusic.io/song/7071-vlog-lofi License: https://filmmusic.io/standard-license Link: https://filmmusic.io/song/8246-don-t-hate-me License: https://filmmusic.io/standard-license

In the 34th episode of the Japan Distilled podcast, your host Stephen Lyman takes you on an auditory journey, working the afternoon shift in a handmade shochu distillery. This is a pretty sharp departure from our usual Japan Distilled podcast as we enlist the voice over assistance of our editor Rich Pav who also incorporated all of the music and sound effects. This is part 1 in a planned 3 part series encompassing a day in the life of a shochu distillery. MORNING SHIFT CREDITS Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/) Mixing and Editing and Voice Work: Rich Pav of the amazing Uncanny Robot Podcast. He also edits the excellent Uncanny Japan podcast. Distillery Background Sound courtesy of the Japanese Sake & Shochu Makers Association. Background Music for this Episode in Order of Appearance: Full Moon Lofi Vibes by EdiKey20 Link: https://filmmusic.io/song/7672-full-moon-lofi-vibes License: https://filmmusic.io/standard-license Hip Hop Flute Chill(loopable} by chilledmusic Link: https://filmmusic.io/song/8531-hip-hop-flute-chill-loopable- License: https://filmmusic.io/standard-license Beautiful Life by Frank Schröter Link: https://filmmusic.io/song/7843-beautiful-life License: https://filmmusic.io/standard-license Good Mood LoFI by EdiKey20 Link: https://filmmusic.io/song/8370-good-mood-lofi License: https://filmmusic.io/standard-license Don't Hate Me by EdiKey20 Link: https://filmmusic.io/song/8246-don-t-hate-me License: https://filmmusic.io/standard-license Lofi Chill Hip-Hop by WinnieTheMoog Link: https://filmmusic.io/song/6347-lofi-chill-hip-hop License: https://filmmusic.io/standard-license

In the 34th episode of the Japan Distilled podcast, your host Stephen Lyman takes you on an auditory journey, working the morning shift in a handmade shochu distillery. This is a pretty sharp departure from our usual Japan Distilled podcast as we enlist the voice over assistance of our editor Rich Pav who also incorporated all of the music and sound effects. This is part 1 in a planned 3 part series encompassing a day in the life of a shochu distillery. Credits Chill Wave by Kevin MacLeod Link: https://filmmusic.io/song/3498-chill-wave License: https://filmmusic.io/standard-license Vlog Lofi by Ramol Link: https://filmmusic.io/song/7071-vlog-lofi License: https://filmmusic.io/standard-license Bass Vibes by Kevin MacLeod Link: https://filmmusic.io/song/3422-bass-vibes License: https://filmmusic.io/standard-license Full Moon Lofi Vibes by EdiKey20 Link: https://filmmusic.io/song/7672-full-moon-lofi-vibes License: https://filmmusic.io/standard-license Positive Fat Bass Intro Loop by WinnieTheMoog Link: https://filmmusic.io/song/6093-positive-fat-bass-intro-loop License: https://filmmusic.io/standard-license Lofi Chill Hip-Hop by WinnieTheMoog Link: https://filmmusic.io/song/6347-lofi-chill-hip-hop License: https://filmmusic.io/standard-license

In the 33rd episode of the Japan Distilled podcast, your host Stephen Lyman has a conversation with Joshin Atone of The SG Shochu. The conversation ranges from NY cocktail culture to Shanghai speakeasies to Joshin serving his first drink at the age of four. The meandering conversation is full of great info for everyone from the shochu curious novice to the professional bartender.

Christopher's Social Media:Instagram: https://www.instagram.com/christopherpellegrini/Twitter: https://twitter.com/ChrisPellegriniFacebook: https://www.facebook.com/pellegrinichristopher/LinkeIn: https://www.linkedin.com/in/christopherpellegrini/Honkaku Spirits Websitehttps://honkakuspirits.com/https://pursuitist.com/rich-coffee-cocktails-for-a-happy-hour-java-jolt/Mugi Hokka, the shochu in question, is one of the products that our company brings into the US.Christopher's bio: 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.Hailing from Bristol, Vermont, Christopher received his B.A. in Spanish from Wittenberg University and his M.A. in TESOL (Teachers of English to Speakers of Other Languages) from University College London. He is currently pursuing his 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 newly released “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.Christopher was the first person to be certified by the Sake Service Institute as a Shochu Kikisakeshi (specialist) in Japan and as a Shochu Advisor by the Sake School of America; he is one of a select few that hold both accreditations. Christopher also speaks conversational Spanish and Korean.Passionate about giving back, Christopher proudly supports the Minga Foundation, the Providence Saint Joseph Foundation, and the Ray Pellegrini ‘Reach for the Stars' Scholarship.

In episode 32 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle the mysterious world of spirits cuts. It turns out these are not so mysterious and experienced distillers use a number of variables to determine "the cuts" ... listen in for more details.

In the 31th episode of the Japan Distilled podcast, your host Stephen Lyman interviewers the founders and owners of Umami Mart in Oakland, California. What started as a blog has turned into a near national direct to consumer Japanese alcohol business and a neighborhood bar/liquor store.

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

In the 30th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman swim into uncharted waters. That is the water of life, eau de vie. An uncommon spirits style that's only very recently begun capturing the attention of Japan's spirits community.

After the first ever shochu episode back in 2017 A Shochu Lesson with Erik Zmara, I received a tweet from a gentleman in Japan that was working in a distillery....

In the 29th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a look back at the most important man in the history of Japanese whisky. Masataka Taketsuru not only build the Yamazaki Distillery for Suntory, but then set out on his own and founded Nikka. The ripples of his contribution are still being felt today.

In the 28th and second episode of season two of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman dive into the huge increase in new Japanese whisky making licenses that have been issued in the past 5 years as well as who may be behind some of these new ventures.

After 1300 tastings, it's so rare to come across something truly new and exciting at the same time. Enter Takamine 8-year-old whiskey, a koji-fermented and double distilled spirit from Fukuoka in southern Japan.  Named after Jokichi Takamine, one of the most influential and under-known men in both Japanese and American history, this whiskey with an "e" is unlike anything I've had before and something I urge you to try. Christopher Pellegrini, founder, and Stephen Lyman, ambassador, for Honkaku Spirits join me to talk about Takamine, give me an introduction to shochu, awamori, and other koji-fermented products.  Trust me - like it or not, this will be something you'll remember trying for a long time.  Also, take a listen to Japan Distilled (linked below), Christopher and Stephen's podcast on all things Japanese alcohol related. It's informative, fun, and the episodes are short enough to binge. I enjoyed them thoroughly and will probably listen again before the new season comes out! ________________________________________________ If you haven't joined the Patreon community, please do! You can now support the site and podcast for as little as $1 a month, plus new and improved benefits for the $5 a month tier including exclusive content, free glassware after 6 months, and more benefits as the group grows such as barrel picks, live events, and more. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website.  Thank you for listening and for supporting, and please enjoy my chat with Christopher Pellegrini and Stephen Lyman of Honkaku Spirits.  Honkaku Spirits Website Honkaku Spirits Facebook Honkaku Spirits Instagram Honkaku Spirits Twitter Japan Distilled Podcast

In the 27th and first episode of season two of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle the sticky topic of the difference between malt vs. koji when it comes to breaking grains down into fermentable sugars.

In the 26th and final episode of season one of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman reflect on the the year in review and muse about what might happen in season two.

In the 25th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a closer look at the history and modern enjoyment of the original hard seltzer - the Japanese chuhai.

In the 24th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deep dive into shimazake (island spirits), which refers to those shochu and awamori not made on one of the 4 main islands of Japan. At least that's our working definition.

In the 23rd episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman explore American shochu (made in the United States). American shochu is in its infancy, but there is a lot of creativity and experimentation.

In the 22nd episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman explore Japanese whisky service styles. While many whisky lovers prefer their dram straight, Japan has a long history of whisky dilution. In fact, many premium Japanese whiskies are crafted with dilution in mind.

In the 21st episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman explore hot shochu (read "warm") service styles for the traditional Japanese spirits of honkaku shochu and ryukyu awamori. While other styles exist these days, (listen to episode 20 on cold shochu styles) shochu served warm is probably most traditional.

In the 20th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman explore cool shochu (read "cold") service styles for the traditional Japanese spirits of honkaku shochu and ryukyu awamori. While other styles exist these days, cool shochu service is most common throughout most of Japan.

In the 19th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman make brief mention of Japanese vodka.

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.

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.

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.

Our guests are Stephen Lyman & Christopher Pellegrini who are the co-hosts of Japan Distilled, the fantastic new podcast about Japanese spirits.Japan Distilled started in December 2020.  The duo's conversations are fun and truly informative.  Stephen and Chris always tell the audience not just the basics but also in-depth history and background of Japanese spirits, which even most Japanese people wouldn't know about.In this episode, we will discuss why Chris and Stephen started the Japanese spirit-themed podcast, what you should know about Japanese spirits beyond Japanese whisky, tips for buying and drinking Japanese spirits 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.

We've been relatively quiet on the shochu front in recent months, but we're looking to remedy that this week by serving up an episode that should inspire our listeners to begin procuring their shochu and awamori selections for the weekend and beyond.This week Christopher Pellegrini welcomes frequent collaborator, author and co-host of the Japan Distilled podcast, Stephen Lyman. Stephen took us on a detailed tour of Yamatozakura Distillery for the Sake Future Summit back in 2020, joined us to talk about his book, Guide to Japanese Drinks, back on Episode 26, and also appeared on Episode 14 to discuss some of the finer nuances of our favorite koji-crafted distillates.While shochu and awamori can be served up wonderfully any myriad of ways, this week Stephen and Christopher drill down into the basics. How are shochu and awamori most commonly prepared, served and consumed in Japan? Why would you select one style over another and how does it influence the sensory experience? What styles of shochu naturally lend themselves to certain serving and drinking styles?As shochu and awamori expand their reach across the globe, drinking and service styles are diversifying at a dizzying pace – which is incredible. But for this episode, our hosts inform as to not only ‘what' the common and established drinking styles are, but also ‘why'. There's a reason this beloved beverage holds market share and mindshare in Japan on-par with (and occasionally eclipsing) sake. If you're looking to explore those reasons, this week's episode is the perfect place to start. Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on whatever service delivers you all of your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about this week's show, and feel free to follow us on  Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We'll be back in two weeks' time with more Sake On Air.Have a happy and healthy week, everyone.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.

We've been relatively quiet on the shochu front in recent months, but we're looking to remedy that this week by serving up an episode that should inspire our listeners to begin procuring their shochu and awamori selections for the weekend and beyond.This week Christopher Pellegrini welcomes frequent collaborator, author and co-host of the Japan Distilled podcast, Stephen Lyman. Stephen took us on a detailed tour of Yamatozakura Distillery for the Sake Future Summit back in 2020, joined us to talk about his book, Guide to Japanese Drinks, back on Episode 26, and also appeared on Episode 14 to discuss some of the finer nuances of our favorite koji-crafted distillates.While shochu and awamori can be served up wonderfully any myriad of ways, this week Stephen and Christopher drill down into the basics. How are shochu and awamori most commonly prepared, served and consumed in Japan? Why would you select one style over another and how does it influence the sensory experience? What styles of shochu naturally lend themselves to certain serving and drinking styles?As shochu and awamori expand their reach across the globe, drinking and service styles are diversifying at a dizzying pace – which is incredible. But for this episode, our hosts inform as to not only ‘what' the common and established drinking styles are, but also ‘why'. There's a reason this beloved beverage holds market share and mindshare in Japan on-par with (and occasionally eclipsing) sake. If you're looking to explore those reasons, this week's episode is the perfect place to start. Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on whatever service delivers you all of your podcasting needs. Contact us at questions@sakeonair.staba.jp with any thoughts about this week's show, and feel free to follow us on  Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We'll be back in two weeks' time with more Sake On Air.Have a happy and healthy week, everyone.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.

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.

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.

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 classified by ingredient type in the main fermentation.

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 classified by ingredient type in the main fermentation.

In the 11th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle their most controversial topic yet: shochu vs. soju. One made in Japan (shochu) and one made in Korea (soju). A previous post on kanpai.us ended up garnering the most visits and more comments than usual, many defending soju. Well, we are here to set the record straight.