Podcasts about shochu

The Modern Bar Cart Podcast

Play Episode Listen Later Nov 6, 2024 62:00

In our latest Podcast Cindy Bissig and Frank Walter had the pleasure to welcome no other than Singapore's first Sake Samurai - Adrian Goh, the director and chief educator at Inter Rice Asia, IWC judge and organizer of one of Singapore's biggest Sake Matsuris!For anyone unfamiliar with what a Sake Samurai is or how to become one, it is a prestigious title bestowed by the Japan Sake Brewing Young People's Council, an organization of young brewers from all over Japan, every year since its conception in 2005. Only 3-5 people are given this title each year, which is a huge honor to receive. Although as Adrian put it, it is also a responsibility pledging to keep promoting sake and the people and communities surrounding it.Since starting his career in nihonshu in 2013, Adrian has been incredibly busy. In the last 11 years, he has visited more than 130 sake breweries in 35 prefectures, changed the structure of his business in the face of adversity during the pandemic, and has been able to introduce sake (and other beverages) in a fun yet educational way to many Singaporeans and beyond the countries borders. He also became a recent graduate of the JSS Shochu Academy. This is bringing good news as we may see more Shochu coming to Singapore.But with all this focus on business, we also learn about the importance of his family and their unconditional support. As well as how he purposefully is trying to recreate the same spirit in his company, and we might say he is doing a very good job at it. Transcripts of new episodes can now be found at our substack! https://sakeonair.substack.com/ (sometimes there is a few days delay) As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We'll be back very soon with plenty more Sake On Air.Until then, kapai!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. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

japan tokyo council singapore air sake iwc slinging singaporeans shochu sake samurai

Episode 290 - Intro to Awamori with Jeremy Webb

Play Episode Listen Later Oct 15, 2024 62:40

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.

american japan asian sake webb karate us markets japanese whisky taniguchi shochu okinawans jeremy webb awamori

Where's the Shochu at? Interviews with the participants of JSS's Advanced Shochu Academy

Play Episode Listen Later Oct 11, 2024 62:23

As sake continues to gain popularity around the world, shochu is next in line. In August 2024, the Japan Sake and Shochu Makers Association (JSS) held its inaugural week-long Advanced Shochu Academy in Kagoshima. The event was designed to educate professionals in the global beverage industry about shochu.The 12 participants came from diverse backgrounds—educators, importers, and consultants from seven different countries. Miho Ota seized the opportunity to interview them, gaining insights into shochu's presence in their respective countries and exploring what draws them to the spirit. She organized three impromptu sessions focused on the European, Asian, and Brazilian markets, highlighting both the similarities and differences within and across these regions.One small note: As we we recorded this on the fly, the recording quality was less than ideal. But the conversations provided valuable insights into shochu's current standing and potential for promotion in global markets, so we hope you will give it a listen. We deeply appreciate the participants' time and expertise, especially after their long days of intensive lectures. Thanks to: Adrian Goh (Singapore)IG: @apgoh / @Interriceasia Facebook: Adrian GohWebsite: www.theartofsake.com Chris Yang (Taiwan)Instagram: @hockeybabytwFacebook: Chris YangCompany website: www.kurisake.com Ding Liu (China)Instagram: @dingliu91Xiaohongshu: Fish swimming in wine (account number 1055966437) Elvira Aldaz (Spain)Instagram: @maldazFacebook: Elvira Aldaz MezcuaLinkedin: @elviraaldaz Fabio Ota (Brazil)Instagram and Facebook: @megasakeOnline shop: www.megasake.com.br Fall Huang (China/Malaysia)Instagram: @fall.huangFacebook: Fall Huang Francesco Braun (UK/Italy)Instagram: @just_imbiberFacebook: Francesco Braun Sam Boulton (UK)Instagram: @boultononboozeWebsite: www.kokushu.info Sean Ou (Singapore)Instagram and Facebook: @thebeveragecliqueLinkedIn: @the-beverage-cliqueYouTube: @thebeveragecliquetv782Spotify Podcast: https://open.spotify.com/show/7vtPuXog1hsfRIzpi6IPI5?si=af256f4a07094b55Academy Website: https://thebeverageclique.com/ Tony Yip (France)Instagram: @food_drinks_cultureFacebook: @TonyMTYip As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association. Sake on Air was created by Potts-K Productions and is produced by Export Japan. Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air. For more information about the Honkaku Shochu & Awamori EXPERIENCE: www.jfn.co.jp/lp/experience2024/ (Japanese Only)

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[Special Announcement] Sake & Shochu Events in October 2024

Play Episode Listen Later Oct 1, 2024 1:59

Happy Sake Day! Here is a list of events that are happening this month in Japan and around the world. Outside Japan (Sake Day Events) On October 1st in Melbourne, Australia. Tamura Sake Bar is celebrating World Sake Day 2024 from 6 to 9PM. https://www.tamurasakebar.com/ On October 4th from 4 to 10 pm, World Sake Day NYC 2024 will be happening at The W Loft Rooftop (240 Kent Ave, Williamsburg Brooklyn, NY)https://www.upstairsnyc.org/world-sake-day-nyc-2024 On October 5th from noon to 4 pm, the Queen City Sake Festival is happening in Denver Colorado. It will be held at Finn's Manor and 2 sake samurai will be attending.https://www.eventbrite.com/e/queen-city-sake-festival-tickets-1003066237117?aff=oddtdtcreatorAlso on October 5th in Long Beach the 2nd Annual LB Sake Day will be held from 1 to 4pm at Rancho Los Cerritos. https://aftontickets.com/lbsakeday Also on October 5th in Southern California, is the 8th Annual San Diego Sake Festival from 2 to 6 pm at Julep Venue.https://sandiegosakeclub.com/sake-festival Tuesday, October 1, 2024 AomoriA Toast with Local Sake from Around Japan & The Aomori Preliminary Round of the National Sake Tasting Competition5:00 pm - 6:00 pm (Reception: 4:30 pm - 5:00 pm): Preliminary Round of the National Sake Tasting Competition5:30 pm - 8:00 pm: A Taste of Local Sake from Around JapanLocationsA Taste of Local Sake from Around Japan: Machiniwa, 21-1 Mikkamachi, Hachinohe, Aomori PrefecturePreliminary Round of the National Sake Tasting Competition: Tsurutamachi Toyomeikan, 184-1 Hayase, Tsuruta, Kitatsugaru-gun, Aomori PrefectureOfficial Website: https://aomori-sake.or.jp/event KagawaThe 16th Sanuki Sake PR Mission3:00 pm - 4:45 pm: Preliminary Round of the National Sake Tasting Competition5:00 pm - 7:05 pm: A Toast with Sanuki Sake!LocationsKagawa Preliminary Round of the National Sake Tasting Competition: Marugamemachi Letts Hall Culture RoomA Toast with Sanuki Sake!: Dome Square in front of Takamatsu Marugamemachi Shopping Street, 1-1 Marugamemachi, Takamatsu, Kagawa Prefecture1-1 Marugamemachi, Takamatsu, Kagawa Prefecture 4F Takamatsu Marugamemachi Ichibangai East Bldg.Official Website: https://sanuki-sake.com/ EhimeNationwide Sake Toast & Horoyoi Festa 2024Reception: Starting at 6:00 pmToast: Starting at 7:00 pmLocationsYasuragi Hiroba, Shiroyama ParkHorinouchi, Matsuyama, Ehime PrefectureOfficial Website: https://www.ehime-syuzou.com/ KochiA Toast with Tosa Sake! Make Friends In Person and Online!6:30 pm - 8:00 pm (Reception starting at 6:00 pm)LocationsThe Crown Palais New Hankyu Kochi, 4-2-50 Honmachi, Kochi City, Kochi PrefectureOfficial Website: https://www.kbiz.or.jp/kumiai/sake/ NaraNara Sake: A Toast at World Heritage SitesTuesday, October 1, 2024 Toast from 5:00 pmSunday, October 13 12:00 - 5:00 pm*Sake will be served from 2:00 pmLocationOctober 1: Rooftop of Nara Park Bus Terminal, 76 Noboriojicho, Nara City, Nara PrefectureOctober 13: Kinpusen-ji Temple, Yoshinoyama, Yoshinocho, Yoshino-gun, Nara PrefectureOfficial Website: https://yamato-umazake.com/ Friday, October 4 to Sunday, October 6th, 2024 Kochi56th Tosa Hashiken All-Japan ChampionshipFriday, October 4, 1:00 pm - 4:00 pmLocationThe Crown Palais New Hankyu Kochi4-2-50 Honmachi, Kochi City, Kochi PrefectureOfficial Website: https://www.kbiz.or.jp/kumiai/sake/ ChibaChiba Sake Festival 2024Friday, October 4Part 1: 2:30 pm - 4:30 pm　(Reception: 2:15 pm)Part 2: 5:30 pm - 7:30 pm　(Reception: 5:15 pm)LocationTokyo Bay Makuhari Hall, 2-3 Hibino, Mihama-ku, Chiba City, Chiba PrefectureOfficial Website: https://chiba-sake.jp/ ItamiNationwide Sake Toast 2024 in Itami, the birthplace of sakeSaturday, October 5, 1:00 pm - 5:00 pm(Canceled in the case of inclement weather)LocationShirayuki Brewery Village Choujugura Parking Lot, 3-4-15 Chuo, Itami, Hyogo PrefectureOfficial Website: http://itamisake-kma.jp/ TokushimaA Toast with Awa Sake! 2024: The 24th Evening of Tokushima Sake and Snacks ...

HAD 251 - Shochu

Have A Drink

Play Episode Listen Later Sep 20, 2024 100:56

Okay, I know we are redoing episodes, but can we do without the typos. It's even in the title. Oh, it's actually Shochu, not Shoju. So we are going to Japan for our spirits instead of Korea this time. We'll figure out the difference between those, and whatever else we can find about this. Kampai again, and join us as we Have a Drink. Hosted on Acast. See acast.com/privacy for more information.

japan drink korea acast shochu kampai

71: Drinking the Dog Days Away

Assemblage Wine Podcast

Play Episode Listen Later Aug 29, 2024 49:53

Mason + Adam are out here enjoying the last of the summer, and they chat about something new that they have never spoken about before on air. On episode 71, they talk all things Sake, Soju and Shochu. They dive into how each of these are made and how they are best enjoyed. Mason shares notes about his Sake, and Adam starts stumbling over his words after a half bottle of Soju. Question of the Day: Do you prefer Sake, Shochu, or Soju and why? Shoe's Pizzeria Ad Read: The dog days of summer might be upon us, but Shoe's Pizzeria is there with good vibes, delicious food, and friendly staff to get you through. Cool down with a nice cool antipasto salad, an ice cold draft beer, and a crispy pie. Mason, has it been hot where you are? We might think that these late summer days are hot, but it is nothing compared to the 600 degrees that Shoe's Pizzeria cooks their New York Style Pizzas in. Hot, crispy, delicious, cheesy and perfection are a few words that come to mind when describing Shoe's. Go check them out. 3300 N Calumet Ave in Valparaiso, IN. Tell Chris that Adam and Mason sent you. --- Support this podcast: https://podcasters.spotify.com/pod/show/assemblagebeveragepodcast/support

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Nankai Shochu: a conversation with founder Paul Nakayama (ep. 81)

Play Episode Listen Later Aug 28, 2024 53:45

In episode 81 our host Stephen Lyman is joined by founder of Nankai Shochu, the first kokuto sugar shochu developed specifically for the US market.

founders conversations nakayama shochu stephen lyman

Exploring Shochu in Kagoshima with Maya Aley

Play Episode Listen Later Aug 27, 2024 33:31

This week on our show, we're heading to Kagoshima, the heart of Japan's shochu production! Join us as one of our regular hosts, Chris Pellegrini, sits down with the incredible Maya Aley – a certified Shochu Meister and industry expert with over 6 years of experience. Maya is also the manager of Bar Roku, a must-visit destination for shochu lovers. In this episode, Maya shares how a visit to her bar is not just about enjoying a drink but also about experiencing “a dinner and a show.” She introduces us to the rich world of shochu, its makers, and the Kagoshima region, offering insights into local culture, traditions, and even other beverages beyond shochu. With one of Japan's best shochu selections and educational displays, Bar Roku offers a unique experience that Maya loves explaining to guests. Together, we dive deep into the art of enjoying shochu, from traditional serving styles to the growing trend of shochu-based cocktails. Maya explains the rise of “soda wari” and how distillers are now skillfully highlighting natural aromas and flavors without adding anything artificial. We also discuss Maya's exciting new ventures, including her latest bar and Shochu Bistro Gou, a Kagoshima-inspired restaurant that pairs local ingredients with shochu. With over 150 shochu varieties, it's a showcase of the region's distillers and their flagship brands. And finally, Maya wraps up the episode by sharing her local tips on how to spend the perfect day in Kagoshima. Tune in for a fascinating journey through the world of shochu and Kagoshima culture! For anyone curious about Maya make sure to check out her Instagram and in case you are in Kagoshima you can find Bar Roku here. As always, if you have questions or comments please do share them with us at questions@sakeonair.com or head over to our Instagram, Twitter, and Facebook we would love to hear from you! We'll be back very soon with plenty more Sake On Air. Until then, kampai! This episode has been made possible with the generous support of the Japan Sake & Shochu Makers Association. Sake on Air was created by Potts-K Productions and is produced by Export Japan. Our team is Justin Potts, Miho Ota, Cindy Bissig, Sebastien Lemoine, John Gauntner, Chris Hughes, Rebekah Wilson-Lye, Marie Nagata, Christopher Pelegrini, Arline Lyons, Shuso Imada, and Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.

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The SG Shochu (ep. 80)

Fermented Adventure The Podcast

Play Episode Listen Later Jul 23, 2024 28:46

In episode 80, our hosts take a deeper look at The SG Shochu from The SG Group, lead by internationally recognized bartender, Shingo Gokan.

shochu

Big In Japan

The Speakeasy

Play Episode Listen Later Jul 19, 2024 57:22

Paul Nakayama sits down with Greg and Sother to talk about Nikaido Shochu. Discovered after a twelve hour boat ride to a remote Japanese island, Paul and his wife have been importing this into the United States for the better part of a decade and they have quite a story to tell. Tune in to hear about the magic of Koji, the place it occupies in modern Japan, and how it works in cocktails and highballs. Spoiler alert, but one answer might actually be “with Cherry Coke.” Plus, the state of the world kinda sucks right now but don't worry. Greg has a plan to fix it. Follow Paul on Instagram at @paulnakayama Follow Nikaido on Instagram at @nikaido.shochu Love The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, video podcasts, access to pre-sales and drink recipes from all our guests. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBond Don't forget to click SUBSCRIBE and RATE the show if you can.

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Honkaku Spirits - Christopher Pellegrini

Play Episode Listen Later Jul 17, 2024 78:22

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

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Gateway Shochu + Simple Serves (ep. 79)

simple gateway serves shochu

Play Episode Listen Later Jul 9, 2024 44:04

In episode 79 our hosts are back in the studio to talk about gateway shochu brands and simple service styles to help introduce these spirits to unfamiliar drinkers.

Iki-koku

Sengoku Daimyo's Chronicles of Japan

Play Episode Listen Later Jun 16, 2024 33:04

This is Part 3 of our Gishiwajinden Tour--following the route of the Wei embassy through the land of Wa and looking at the various locations along the way. So far we've looked at the old land of Gaya, as represented at Gimhae, the site of the old Geumgwan Gaya, and the island of Tsushima, on the border. This episode we look at the next island: Iki. It might be easy to overlook Iki--it was neither the center nor exactly the periphery. From the point of view of those in the court or those outside it was rather "mid", in a literal sense. However, it was certainly at the center of its own vibrant history, which was certainly important to everyone there, and hosted a thriving community. It is also a great place to visit in the modern day: something of a hidden gem for anyone looking for a slightly more out of the way place to visit, with a slower pace than cities like Tokyo. For more, see our blog page: https://www.sengokudaimyo.com/podcast/iki-koku Rough Translation: Welcome to Sengoku Daimyo's Chronicles of Japan. My name is Joshua and this is Gishiwajinden Tour Part 3: Iki-koku. As regular listeners know, we are currently taking a break from the Chronicles. With the Isshi Incident of 645—see Episode 107—we are about to get into the time known as “Taika” or “Great Change”. Spoiler alert: This is the rise of Naka no Oe, aka Tenji Tennou; Nakatomi Kamako, aka Nakatomi Kamatari, the progenitor of the Fujiwara family; and more. It is the beginning of what is known as the Ritsuryo System, the idea of a state governed by laws and punishments similar to what we see on the continent, based largely on Confucian principles, but mixed with a healthy dose of local tradition. There is a lot there, and I want to do it justice. And so for now I have a little bonus content for you. Earlier this year, Ellen and I took a trip based on the account in the Gishiwajinden, the Wa section of the Weizhi, the section in the Wei Chronicles regarding the trip to visit Queen Himiko of Wa. In Part 1 we talked about our trip to Gimhae, formerly known as Geumgwan Gaya, a part of the old Gaya—or Kara—confederacy, with close ties to the archipelago. Part 2 we talked about our next stop, the island of Tsushima. But we didn't just talk about it in the 3rd century, because if you visit there is so much more to see from an historical perspective. This episode we are talking about the island of Iki, aka Ikijima, though in the Weizhi it is known as its own country: Iki-koku. Relative to Tsushima, Iki island is much smaller—about one fifth the overall landmass. However, it is much flatter as well—the highest point is only 212 meters above sea level, compared to Tsushima, which rises to about 649 meters at Mt. Yatate. This makes Iki an island with a lot of flat land or rolling hills—perfect for the kind of wet rice paddy agriculture that created the population boom in the Yayoi period, which we will talk about here in a minute. However, I will note that even today the population of Iki is similar to that of Tsushima despite having much less space. The flora and fauna of the island is much closer to that of the rest of the archipelago—in fact, it is nearly identical to what you would find in southwest Kyushu. This is not surprising given how close it is. For reference, Hitakatsu, on Tsushima is under 50km from Busan, Korea, and about 147 km to Hakata port in Fukuoka, or 138 km if you depart from Izuhara port instead. Comparatively, it is about 76 km from Hakata to Iki, and even less—just about 42km—from Iki to Karatsu, south of Fukuoka, and these routes are dotted with islands along the way. At its closest point, Iki is probably only 20km from Kyushu, but the ferries only stop at certain ports. Tsushima to Iki, on the other hand, is around 68 km, from Izuhara to Iki. Iki is about as close to Karatsu as Tsushima is to Pusan, and they are both further away from each other than from their respective larger landmasses. That makes this leg – Tsushima to Iki - the longest leg in the trip, realistically. Today, both Iki and Tsushima, along with the Goto islands to the south, are all part of Nagasaki prefecture, despite the fact that they are both closer to Saga and Fukuoka prefectures. This is in part because Iki came under the jurisdiction of the Hirado domain, which also was heavily involved with foreign trade through Nagasaki. Today, Iki is broken up into roughly four areas. This includes Katsumoto, Ashibe, Indoji, and Gonoura, based around the four main port towns on the island. Three of these ports, Ashibe, Indoji, and Gonoura, have ferries that regularly travel to either Tsushima or Kyushu. And all of them have various boats to take people out the islands around Iki, one of the major draws for many people coming to the island being to see the natural beauty of its coastline and surrounding waters. There is also a small airport. Although Iki is small—you can drive from one end to the other in 40 minutes or less—I highly recommend renting a car, much like Tsushima. This will be helpful to get to various sites, although be aware that while the main roads are well cared for, there are plenty of roads where it is better to go on foot rather than get stopped by fallen trees and branches in a less well maintained area. Taxis can be had, but aren't always convenient, and that adds cost and time. A car will give you much more freedom to get around. Iki is a popular tourist destination, with more people coming during the summer months. We were there in the off-season, which was somewhat nice, but also meant that many restaurants and the like were closed. Also, similar to Tsushima, there isn't a konbini—a convenience store—on every street corner. You can certainly find them, but just be aware. That said, we never really had a problem finding what we needed. Iki is known for several things. One, perhaps unsurprisingly, is the squid, and you can see the squid boats in the harbor or out at night. They have arrays of lights set up, to help draw the squid to the surface, a common technique around the world that makes squid fishing quite distinctive. In addition, Iki island is quite proud of its beef, a much more recent addition. The flat land allows them to raise cattle, and the Iki raised wagyu cattle, known as Iki-gyu, is highly prized. You can find several yakiniku restaurants around the island, that particular Japanese style of Korean barbecue where you grill up thinly sliced beef on a hot skillet or even an open grill at your table. An older product is the barley shochu. Iki island is said to be the birthplace of barley shochu, developing it in the 17th century. Back then, taxes from the island had to be paid in rice, and there wasn't enough left to make much alcohol, such as traditional sake. As such, the local farmers started using barley and koji, instead, to make the base alcohol that they then distilled into shochu. Shochu itself goes back to at least the 16th century, as distilling techniques reached southern Japan via either the Ryukyu kingdom or via the Korean peninsula—records are unclear, as these techniques reached both places before Japan, and Kyushu had connections to each. That said, early shochu was made with rice, and later it would be made with cheaper ingredients, such as barley, in the case of Iki, or sweet potato, in Satsuma, modern Kagoshima. These methods spread to other parts of Japan. There are plenty of other food options available on the island as well, and I don't think we had a bad meal anywhere we went. And so we left Izuhara port, on Tsushima, early in the morning and arrived at Ashibe port around lunchtime. We had arranged a car to meet us at the port, and after grabbing a bite at a locally renowned yakinikuya, we decided to start getting our historical bearings on the island. Our main objective on Iki island was to see the Yayoi site of Harunotsuji and the Iki-koku Museum, the museum of the country of Iki. Quick note for anyone looking this up: The “Haru” in “Harunotsuji” is typically pronounced “Hara” outside of Kyushu and Okinawa. This affects a lot of placenames in Kyushu, including Iki, and likely comes from remnants of an old dialect of Japanese spoken in this area. Whatever the reason, if you look up the site in Japanese you may want to type “Hara-no-tsuji” to help find the right kanji. Harunotsuji site is an incredible find in regards to the Yayoi period. It was a large settlement built on flat land in the interior of the island. Today it is surrounded by rice fields, and fortunately nobody else seems to have built up on the raised hills where the settlement once stood, allowing the site to remain for us to find years later. This is one of the better preserved sites from the Yayoi period, and is often touted as the likely center of activity in Iki during that period. Of course, as with other sites, like Yoshinogari, we can only see those sites that were preserved—those that were built upon in later generations may not have left any trace. However, in this case there's clear evidence that there was a thriving community here. And because of that, and the tremendous effort they've put into reconstructing the site, as well as the excellent museum, we wanted to make sure that we gave Iki a visit. There aren't many museums on Iki island, but the Iki-koku museum ranks up there with some of the best we've visited. The building itself is built to blend into the landscape, and from the observation tower you can look out over the Harunotsuji site. The museum provides an automated introduction to the area, with a small film depicting what they believe life was probably like back in the Yayoi period. From there you travel down a hallway that takes you through the history of Iki, but eventually deposits you in a room focused on the Yayoi period. Here they show a reconstructed boat, as well as a large diorama of the Harunotsuji site. One of the major finds at Harunotsuji is what appears to be a dock, reinforced with rocks, similar to what they find on the continent. This dock was at a small stream that was once larger, and was likely used to ferry goods and people from Harunotsuji to a settlement or outpost on the shore. It gives greater insight into what trade and life looked like. Speaking of which, props to the museum for their excellent use of often comical figures in their diorama, which is clearly made to appeal to young and old alike. They help humanize the figures, and each part of the layout that they created of the site tells a story about what was going on. In addition to the diorama of the site, and what it may have looked like, there were also actual Yayoi era pots that were there which you could pick up and handle yourself. I have to admit that I did this with some trepidation, even knowing that these were not particularly special, and that there are many pots and shards that are found at sites like these. Still, it was something to actually handle a pot that was made back in that time—something that was made by an actual person living back then and used for whatever purpose before it was discarded or lost, only to be found centuries later. Besides the room on the site, there is another side to the museum in that it is a working archaeological center. You can see the lab where people are working, and they also have a room where you can see the stacks—the giant shelves with all of the historical and archaeological bits and bobs that weren't on display for one reason or another. That is something that many people don't always appreciate: For many museums, only a portion of their collection is actually on display. It was really great to see all of that out in the open. The museum also has a café and some function rooms, as well as a giant observation tower, from which it feels like you can see the entire island, and beyond. You could definitely look down and see the site, but you could also see some of the more distant islands as well. From the museum we went down to see the actual Harunotsuji site. There is another museum there, which was a little less impressive but still quite informative, and it was where you park and then walk over to the site itself. And here I admit that it was getting late, so we came back to it another day, but it doesn't really take that long to see the site itself. Most of the site sits on a rise of land that sits just a little higher than the surrounding fields, with a gentle slope to it. It is oddly shaped, likely because they used the natural contours of the land rather than explicitly building up a terrace. There is another rise towards one end of the settlement, with what may have been a fence around the area, indicating that the buildings in that area were set aside as special. There are also ditches that appear to have been purposefully dug to separate a part of the rise from the area of the settlement, as buildings were apparently found on one side but not the other. What was found was a small area surrounded by a moat, generally thought to have been used for some kind of ritual. At the site today are reconstructed buildings of multiple kinds, based on the archeological findings. There are pit buildings, buildings sitting flush on the ground, as well as raised buildings, all based likely on the arrangements and size of post-holes and the like. There also appears to have been some kind of gate or barrier structure, also based on postholes, which they have physically reconstructed. It is always tricky to interpret what a building looked like other than guessing at its general shape and size. Extremely large post-holes likely held larger posts, which would make particular sense if they were for a tall structure, like a watchtower, but exact architectural features such as doorways, roof structure, etc. are derived based on other examples as well as Shinto shrine architecture, which seems to originate from some of the early Yayoi buildings. There were also some finds in the surrounding areas, including what appears to have been a stone-lined dock for boats to pull up, some kind of guard post to inspect people entering or leaving the settlement, and moats, which likely surrounded the settlement as well. Harunotsuji is not the only Yayoi site that has been excavated on Iki island, but nothing else is quite so large. Put in context with other archaeological sites from the same time period, Harunotsuji is thought to have been the most powerful, and therefore where the ruler, or the quote-unquote “King”, of Iki would have lived. Here I'd note that the interpretation of Harunotsuji as a kingly capital is quite prevalent in the local literature, but what exactly was a “king” in this sense isn't fully explored. As we talked about two episodes back with Gimhae and the quote-unquote “Kingdom” of Gaya, Iki-koku probably better fits the English term of a large chiefdom, rather than a kingdom. However, that would also likely apply to Queen Himiko, as well—even if her chiefdom dwarfed Iki-koku by comparison. That said, there certainly appears to be a social stratification of some kind going on at the site, especially with a special area clearly set aside at one end of the settlement. Was that where a shaman-king—or queen—similar to Himiko carried out private, arcane rites on behalf of the entire settlement? Perhaps the entire island? Or is it something else? Unfortunately, we can't really know, at least not right now. However, we do know that it was an important part of the trade routes from the continent out to the archipelago. This isn't just because of the Weizhi, or the common sense that this is the clearest route between the two, but also because of artifacts found at the site, which include abundant goods from the continent. In addition we found evidence of dogs, armor, shields, and various pots. One thing I didn't see evidence of was a large funkyubo, like at Yoshinogari, where they buried people in pots on a large, communal cemetery mound. Here the highest elevations appear to have been used for living structures. There were graves discovered, and some of these were the pot-style burials found at Yoshinogari and the continent, and others were rectangular, stone-lined coffins, similar to those used on the Tsushima kofun: they are lined with large, flat slabs that define a rectangle, into which the body is placed, and then flat slabs of stone are used to cover it back up. Harunotsuji shows signs of habitation from the start of the Yayoi period to the beginning of the Kofun period. After that, though, the trail grows a bit cold. We do know, however, that people were still living on Iki through the Kofun period—we assume they didn't just pack up their bags and leave—and that is thanks to the many kofun found across the island. There are some 280 kofun preserved today, and Edo period accounts had that number at more like 340. Indeed, Iki has one of the largest and best preserved collection of kofun of all of Kyushu. Many are smaller kofun, but there are plenty of groups of large kingly kofun. A group of the larger kingly kofun can be found in the border area between Katsumoto-cho and Ashibe-cho, due west of Ashibe port. This includes the large Soroku Kofun, Oni-no-iwaya Kofun, the Sasazuka Kofun, as well as the Kakegi kofun and the Yurihata Kofun-gun. Soroku kofun, a large, keyhole shaped tomb, boasts a length of 91 meters, making it not only the largest on the island, but the largest in all of Nagasaki prefecture. Kofun culture on the island differed slightly from elsewhere. For instance, there is evidence of multiple burials in the same tomb, suggesting that they were viewed more like family mausoleums than simply a single tomb structure. The earliest kofun found on Iki so far can be dated to about the latter half of the 5th century, with most of them being built in the 6th to 7th centuries. Many are stone chambers with a horizontal entryway, which in the case of the Kakegi and Sasazuka kofun, are open to those who want to get in and explore. Be aware, though, as many signs tell you, various local residents have also made these tombs their homes, including bats, centipedes, snakes, and more. Most of them are relatively harmless, but it is always good to know what you are getting into. With the earliest kofun on the island dating to about the 5th century, this does pose a slight question yet to be answered by the archaeological record: Where were people living in the century between the end of Harunotsuji and the start of the kofun building period? Heck, where were people living on the island at all? We certainly know where the dead were buried. Looking at a map, one probably assumes that many of the kingly kofun would have been built somewhat near a population center. After all, you don't build giant burial mounds just to hide them—these would have likely been visible to people in some way, shape, or form. I would note that modern roads, likely built on earlier pathways, wind in between the kofun, even today. Personally, I can't help but notice that the Iki Kokubunji temple, the Provincial temple built in the 8th century, was quite close to some of the kingly kofun in Katsumoto. It is said that this temple was originally built as the family temple of the Iki clan. As one might guess from the name, the Iki were the traditional rulers of Iki, officially appointed by Yamato as the “Agata-nushi” or district lord, and later as “Shima no Miyatsuko”—the island equivalent of a “Kuni no Miyatsuko”. Various biographies trace the Iki back to various lineages close to or intertwined with the Nakatomi. However, this is not without some debate, and it is entirely possible that any such ties were fabricated to give the Iki clan greater clout and stature. It is possible, and even likely, that the Iki clan grew out of the ruling elite on Iki island. In addition, we have the old Tsukiyomi Jinja, said to be the oldest on the island, and the Kunikatanushi shrine built right next to the Kokubunji site. The Tsukiyomi shrine is dedicated to the moon god, who is said to be the god of navigation, among other things, and this is the clan shrine of the Iki clan. It is unclear, but seems plausible that the center of the Iki polity may have shifted north, to the modern Kokubun area. If so, and if this continued to be the area of the regional government headquarters through the Nara period and beyond, then it is possible that any earlier settlements would have simply been covered up and even erased by later buildings and structures. I don't think we'll ever truly know, though, unless something significant is uncovered. We do have some historical records of later Iki, quite understandable as it was where many of the envoys and expeditions to and from the mainland would have stopped. In the 11th century, Iki, along with Tsushima, was attacked by pirates from the mainland, thought to be of Jurchen descent, in an event called the Toi Invasion, which caused quite a bit of destruction. After that we see the rise of the Matsura clan. They arose in the Matsura area of Hizen province, just a little ways over from Karatsu. That name may be related to “Matsuro”, but we'll talk more about that when we get to Karatsu. The Matsura largely came to power thanks to their navy—which was a navy to some and pirates to others. They ended up gaining a foothold in Iki island. Whatever plans they had, however, met with a giant setback in 1274. As we discussed last episode, that was when the first Mongol invasion hit Japan, and after steamrolling through Tsushima they began a bloody conquest of Iki. The video game, Ghosts of Tsushima, which we talked about fairly extensively last episode for, well, obvious reasons, actually has an expanded Iki island area for those who want to try fighting off this invasion for themselves. There are numerous reminders across the island of the invasions, both in 1274 and 1281. The death toll was catastrophic, and even today parents will often tell their children that if they don't behave the Mongols will come back and take them away. In 1338, soon afer the Ashikaga shogun came to power, Ashikaga Takauji and his brother, Tadayoshi, directed the erection of temples in all 66 provinces, including Iki, to pray for the repose of those who died in battle during turbulent times, including the Mongol invasions and the later civil war. That temple is still there, just a little ways north from the Harunotsuji site. The temple building itself only dates from the Edo period, as it burned down multiple times, but it is still said that it is the oldest extant temple building on the island. There is a large cedar tree thought to be over a thousand years old, which may have even been there during the Toi and Mongol invasions. There are also signs of Christian activity in some of the artwork, if you know what to look for. When Europeans arrived in Japan in the 16th century, they brought not only guns, but also a new religion: Christianity. Priests were given permission to set up churches and convert people. Some daimyo converted—whether out of true faith or simply to get more lucrative trading deals with Europeans—and they often made their entire fief convert as well. When Christianity was eventually outlawed, many Christian communities went underground, becoming known as “Hidden Christians.” A lot of these communities continued, especially in the Iki and Goto islands, which were a little further away from shogunal authority. They continued despite the lack of priests and Bibles, often using iconography that could be plausibly passed off as Buddhist or Shinto in nature. Many remained in hiding throughout the Edo period, only revealing themselves after the Meiji government came in and issued a law protecting the freedom of religion, including Christianity. Around Iki you will occasionally find little hints of such communities' existence. The 16th century saw more than just European traders and new religions. The Matsura clan retained control over the island from their base in Hirado, even during the tumultuous era of Warring States. Last episode we talked about how Toyotomi Hideyoshi, the new Taiko, came out of that time and declared war on the Joseon court, in Korea. To start with he built Nagoya castle on Kyushu and moved himself and all of his retainers out to it. And before you ask, no, this probably isn't the Nagoya castle you are thinking of. Similar name, but different kanji characters Anyway, from Nagoya on the coast of Kyushu, supply lines were run out to Tsushima, and then across to Busan. To defend against a counterattack by Joseon forces, they built castles along the way as well. In Iki, this meant building several, including Katsumoto-jo, at the northern end of the island, under the command of Matsura Shigenobu. Later, Tokugawa Ieyasu, eager to restore good will with the peninsula, would have the castles intentionally ruined, often by removing key stones so that they could no longer be considered defensible. Today you can climb up to the Katsumoto-jo castle site and see the stones of the main gate and get a tremendous view from the observation platform. Katsumoto Castle isn't the only thing in Katsumoto that still remains from that time. There is a local shrine, the Shomogu Shrine, which has a gate donated by Kato Kiyomasa, one of the generals who led troops on the invasion of Korea. They also hold a cup that he is said to have donated. This shrine is certainly interesting and worth a visit. Traditionally, they say that it was built on the site where Jingu Tennou departed from Iki during her legendary conquest of the Korean peninsula. According to at least one source, at that time she called the place Kazamoto, the place where the wind comes from, and when she returned she changed it to Katsumoto, the place where her victory came from. Of course, as we know, that whole narrative is rather suspect. It is possible that the area was known as Kazamoto and that changed to Katsumoto. It also doesn't help that this is also where the Mongol army came ashore back in the 13th century, and I suspect that not much remained from before. Still, there is a stone that is said to have the print of Jingu's horse's foot as she left, and it was at least connected to the ocean, given its location. There is a contention that this shrine may have once been known as “Nakatsu” shrine, literally “Middle port” shrine, one of the shrines listed in the Engi Shiki. However, there is another Nakatsu shrine that also claims this distinction, also in Katsumoto-cho. The Shomogu shrine theory holds that this was a branch shrine of Shomogu shrine, then known as Nakatsu. This makes some sense as the current Nakatsu shrine is more inland, not exactly lending itself to being the “Middle Port” Shrine. Then again, it would have referred to “Nakatsumiya”, meaning the “middle shrine” or “middle palace”, which puts us back at square one. More important than the actual history of this shrine, at least in the 16th century, is the fact that those generals heading off to conquer the Korean peninsula definitely would have appreciated praying to the spirit of Jingu Tennou before heading off to try it a second time. Shomogu Shrine clearly had a link with her by then. By the way, slight side note, the “Shomo” of “Shomogu” literally means “Holy Mother”. In this case it is referencing the “Holy Mother” Jingu Tenno, who was pregnant when she left Japan and didn't give birth until she came back—not quite a virgin birth. “Shomo” was also the term that Christians, particularly hidden Christians, used to reference the Virgin Mary. While I cannot find any evidence that Shomogu Shrine was connected with Christianity—its existence and worship there predates that religion coming to the archipelago by some time—it is still one of those things that the Hidden Christians could have used to their advantage, hiding their worship of the Virgin Mary and her holy child behind the name for Jingu Tenno. Now the town of Katsumoto, although only briefly a castle town, was still quite important through the Edo period, and the main street certainly recalls a time long past. We stayed in a ryokan there that was over 100 years old, and there is both a sake brewery, and a craft beer brewery inside an old sake brewery, just down the street. It isn't a big town, but it has character. In the Edo period, many of the Joseon envoys stopped in Katsumoto on their way to or from the archipelago. These envoys typically had around 400 to 450 of their own people from Korea, but by the time they reached Iki they were joined by about 800 quote-unquote “guides” from Tsushima who were there to help them with whatever they needed. Technically it was up to the Matsura daimyo, in Hirado, to provide for their needs, but it seems that more often than not that role more immediately fell to the wealthiest family on the island, the Toi family. The Toi family—not to be confused with the Toi invasion—made their money from capturing whales; a lucrative but dangerous enterprise, especially given the state of the boats at the time. The stone wall of their mansion can still be seen in Katsumoto, though it is now wedged in between other buildings, as the mansion itself is otherwise long gone. They may not have been daimyo, but they were apparently the rough equivalent for the people of Iki, and certainly Katsumoto. The envoys ended up calling at Katsumoto about 19 times between 1607 and 1811—11 times on the outbound trip and 8 times going the other direction. For one mission, in the 18th century, we are even provided the amount of food that they required, which included 1500 sweet potatoes, 15,000 eggs, 7 and a half tons of abalone, 3 tons of squid, 7 and a half tons of rice, and 15 koku of sake, equaling about 1500 standard bottles, today. A drawing of the 1748 envoy showed parts of Katsumoto that you can still visit, today, including the old boat launch, the Shomogu shrine and nearby streets, Shigayama, and what is today “Itsukushima Shrine”, related to the worship of Susano'o's three daughters, as are the Munakata shrines and the Itsukushima shrine on Miyajima with the famous torii in the water. Besides the historical sites, Iki island offers a plethora of other activities and attractions. The famous monkey rock, or Saruiwa, is a famed natural feature, as are many others. There are also beaches that people appear to enjoy—though we were there in the winter, so not great—or just getting out in a boat and seeing the natural beauty of the island. There are also many more shrines and temples to visit; Iki has its own 88 temple pilgrimage based on the 88 temple pilgrimage of places like Shikoku. You can also do a pilgrimage of the many Shinto shrines, some of which are mentioned in historical documents like the Engi Shiki and others that are more modern. While many of the buildings are often newer, and things have of course changed over the centuries, these sites often still contain connections to history, and may even have historical treasures in their storehouses or on the grounds. We only had a limited time, so tried to keep our trip focused on more of the Yayoi and Kofun era stuff. We both agreed we would gladly go back again in a heartbeat. Next up, we caught the ferry from Indoji on Iki over to Karatsu port on Kyushu, what is thought to be the site of the old Matsuro kingdom. While others might point to the modern Matsuura city area, this region is may be more likely, and we'll talk about that next episode. In addition, we'll talk about Karatsu, which literally means “Chinese port”, and about the nearby castle ruins of Nagoya castle—an area that was, for about seven brief years, in the late 16th century the de facto capital of Japan. But that will be next time. Until then, thank you for listening and for all of your support. If you like what we are doing, tell your friends and feel free to rate us wherever you listen to podcasts. If you feel the need to do more, and want to help us keep this going, we have information about how you can donate on Patreon or through our KoFi site, ko-fi.com/sengokudaimyo, or find the links over at our main website, SengokuDaimyo.com/Podcast, where we will have some more discussion on topics from this episode. Also, feel free to reach out to us at our Sengoku Daimyo Facebook page. You can also email us at the.sengoku.daimyo@gmail.com. Thank you, also, to Ellen for their work editing the podcast. And that's all for now. Thank you again, and I'll see you next episode on Sengoku Daimyo's Chronicles of Japan.

Episode 98: Understanding Shochu, with Stephen Lyman and Christopher Pellegrini

Radio Imbibe

Play Episode Listen Later May 7, 2024 28:42

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.

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The First Australian Shochu: interview with Hamish Nugent of Reed & Co. Distillery

Play Episode Listen Later Apr 30, 2024 46:22

In episode 76 our host Stephen Lyman sits down with chef turned distiller Hamish Nugent of Reed & Co. Distillery to talk trial and error, success, and the very first Australian Shochu.

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Launching Louisiana's Only High School Japanese Program ft. Dr. Tara Sanchez

Play Episode Listen Later Apr 26, 2024 53:39

Japanese language programs in a non-university setting are a rarity in Louisiana, but fortunately for some students in the Greater New Orleans area, one school has them covered! The Krewe sits down with Dr. Tara Sanchez to discuss how she established a Japanese language program at Chalmette High School and how that program is providing opportunities not only for language learning but cultural exchange!------ 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, Blue Sky Social: @kreweofjapan.bsky.social, & 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! (00:04:00)Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! (00:53:30)------ Chalmette High & Kakehashi Project Links ------St. Bernard's Article on Kakehashi Project TripKakehashi Project Information------ Past KOJ Episodes on Language ------Japanese Language Journeys ft. Saeko-Sensei (S1E4)Immersion Learning ft. MattvsJapan (S1E10)Language through Literature ft. Daniel Morales (S2E8)Pitch Accent (Part 1) ft. Dogen (S2E14)Pitch Accent (Part 2) ft. Dogen (S2E15)Language Through Video Games ft. Matt of Game Gengo (S3E4)Prepping for the JLPT ft. Loretta of KemushiCan (S3E16)Heisig Method ft. Dr. James Heisig (S4E5)Learn the Kansai Dialect ft. Tyson of Nihongo Hongo (S4E14)Japanese Self-Study Strategies ft. Walden Perry (S5E4)------ JSNO Upcoming Events ------JSNO Event Calendar2024 Matsue-New Orleans Sister City Exchange Application

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Tabist's Ryota Tanozaki: From Marketing Japanese Shochu to Revolutionizing Tech for 90,000+ Japanese Hotel Operators

Chief Change Officer

Play Episode Listen Later Apr 18, 2024 34:06

Today's focus is on the Japanese hospitality industry and Ryota Tanozaki's journey from marketing shochu to spearheading tech innovations at Tabist.My Connection to Japan: I've always had a special bond with Japan, ignited by my first family trip to Osaka, Nagoya, and Tokyo at the age of nine. This connection deepened during my studies at Yale MBA and continued with my involvement at Edtech Japan. My experiences have given me profound insights into Japan's culture of craftsmanship and its unique tradition of hospitality.Guest Profile: Joining us is Ryota Tanozaki, my MBA classmate from Chicago Booth and the current President and CEO of Tabist. Ryota has navigated fascinating career shifts and now leads a company transforming Japanese hospitality.Company Spotlight: Tabist, initially a joint venture with Softbank in 2019, underwent significant transformation under Ryota's leadership and was rebranded in 2022. Facing the challenges of the Tokyo Olympics postponement and the pandemic, Tabist aims to revolutionize technology support for over 90,000 hotel operators in Japan.Episode Highlights:Discover Ryota's transition from the beverage industry to travel tech solutions.Explore how Tabist has adapted to global events affecting the travel sector.Gain insights into Ryota's leadership strategies during one of the travel industry's most challenging times.Additional Resources: For more detailed information, a press release about Tabist's background and rebranding efforts is attached in the show notes.Join me over the next 20 minutes as Ryota Tanozaki shares his personal career transformation and the evolution of Tabist during a crucial period for the travel industry.

Japanese Self-Study Strategies ft. Walden Perry

Play Episode Listen Later Mar 29, 2024 63:31

Ever wanted to learn Japanese and just not know where to start? The Krewe sits down with Walden Perry, a Louisiana native who prior to 2020 had zero Japanese language experience. What started as a personal challenge during the pandemic became a multi-year self-study language learning adventure. And as with all adventures, there are ups and downs. Tune in here for some tips and suggestions on how to get started tackling language study on your own, what mistakes to avoid, and how to take your Japanese to the next level.------ 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, Blue Sky Social: @kreweofjapan.bsky.social, & 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! (00:01:06)Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! (01:03:12)------ Self-Study Links ------Walden's Year 1 Benchmark VideoWalden's Year 2 Benchmark VideoWalden's WorldWalden's World DiscordAnkiJapanese from Zero! Website------ Past KOJ Episodes on Language ------Japanese Language Journeys ft. Saeko-Sensei (S1E4)Immersion Learning ft. MattvsJapan (S1E10)Language through Literature ft. Daniel Morales (S2E8)Pitch Accent (Part 1) ft. Dogen (S2E14)Pitch Accent (Part 2) ft. Dogen (S2E15)Language Through Video Games ft. Matt of Game Gengo (S3E4)Prepping for the JLPT ft. Loretta of KemushiCan (S3E16)Heisig Method ft. Dr. James Heisig (S4E5)Learn the Kansai Dialect ft. Tyson of Nihongo Hongo (S4E14)------ JSNO Upcoming Events ------JSNO Event Calendar2024 Matsue-New Orleans Sister City Exchange Application

amazon spotify netflix tiktok australia google apple interview education strategy japan fun japanese study language new orleans tokyo louisiana anime stitcher taiwan ninjas literature minecraft sake abroad manga samurai remote work dragon ball hiroshima naruto osaka immerse slang kyoto kun okinawa textbooks walden otaku language learning particles dialect study abroad zencastr cherry blossoms hokkaido geisha nagoya anki nippon japanese culture interview podcasts flashcards kanji akihabara sendai krewe self study working remote kansai shikoku dogen japanese history genki nihon working holiday japanese language nihongo japan podcast kanazawa learn japanese wakayama jlpt work abroad shochu aomori katakana japan society hiragana hyogo independent learning kinki japanese podcast entire order study japanese tofugu

EP 225: Ghana- The Robber and the Old Man; Two Leopard Stories (Baker)

Sandman Stories Presents

Play Episode Listen Later Mar 28, 2024 10:51

#ghana #folktale Today we are back in the book of Ghanaian folklore written down by W.H. Barker. In the first story, we learn how to bull yourself out of a court case. In the second, we learn why Rams live at home while the leopard lives in the forest. And in the final story, we learn about biting the cat that feeds you and why Leopards are like nascar drivers. Source: ⁠⁠West African folk-tales by Barker, William Henry, 1882-; Sinclair, Cecilia Narrator: Dustin Steichmann Music: GHAMSU Choir UCC - Highlife medley - JD21 Sound Effects: Cheonggyecheon Long by Dustin Steichmann Bird Sound Effect: XC788596 · African Cuckoo-Hawk · Aviceda cuculoides recorded by Alain Verneau on Xeno-Canto.org Podcast Shoutout: Japan Distilled. Do you like sake? Shochu? Then you need to check out Steve and Chris, and their sound guy Rich. They have decades of tasting experience and can give you the history of each brewery or spirit that they cover. It's super fun and a good insight into Japanese spirits by a couple of guys who really know their stuff. And if you like the show as much as I do, go and give them a like, a rating, and a review. Video by Headliner Listener Shoutout: Bamako Mali. I'm still not sure how someone in the city found my podcast, but I'm glad that they listened to at least one episode. Bamako is the capital of the country of Mali, which is the legacy of the Malian empire. This city has seen the likes of Mansa Musa who traded salt for gold and then messed up the whole gold market when he went on hajj and flooded it with gold gifts. People have lived in the city since the paleolithic era. Of course it was also colonized by France during the ransacking of Africa by the European powers. It did make me smile when they dropped French from their official languages. And so today, I'll be attempting the main language Bambara. To the listener in Bamako I say Aw ni ce and Aw ni su Thank you and goodnight Photo: "Wahoo the Leopard" by CarolineG2011 is licensed under CC BY-SA 2.0. --- Send in a voice message: https://podcasters.spotify.com/pod/show/sandman-stories/message

3 Ninjas #046

Nostalgia Killers

Play Episode Listen Later Mar 11, 2024 41:37

The family that kicks together; sticks together. We tie on our white belts and spend the summer with grandpa chopping it up about the 90's family film that has it all: ninjas, bullies, kidnappers, cooties, and ...basketball? Will 3 Ninjas be a Hi-Yah or a Hi-Nah? Sonic Death Monkey Top 5: Top Five Movie Siblings You Wish You Had In Real LifeThis Movie's Cocktail: Tum Tum Tincture1.5oz Shochu.25oz Maraschino Liqueur1oz Lemon.75oz Mandarin Star Anise Simple SyrupDash of Rhubarb BittersShake all of the ingredients and strain into a chilled glass. Sip with restraint as you practice your ninjitsu. Subscribe to us on Patreon for FREE! Plus additional paid tiers with access to bonus content and more!http://www.patreon.com/NostalgiaKillersPodcastCast:Luc LondeJavier MartinezChuck Starzenski Hosted on Acast. See acast.com/privacy for more information.

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Black Appalachian cooks, Maydan, shochu

Good Food

Play Episode Listen Later Mar 8, 2024 57:11

Crystal Wilkinson recounts stories and recipes from five generations of Black Appalachian cooks. Poised to open a restaurant complex in Los Angeles, Rose Previte traveled spice trade routes to see how cooking traditions informed each other. Food writer Bill Esparza shows us where to find Dominican food. Sommelier Courtney Kaplan explains shochu, Japan's indigenous distilled spirit. At the farmer's market, chef Daniel Matho shops for butternut squash while Lettie Garcia talks grapefruit.

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Shochu Trends 2024 (ep. 72)

Barrel to Bottle, The Binny's Podcast

Play Episode Listen Later Feb 28, 2024 37:30

In episode 72 our hosts reflect on a massive increase in awareness for shochu in awamori overseas and wonder about what 2024 has in store.

shochu

Shochu

Play Episode Listen Later Feb 23, 2024 59:43

We like to get esoteric on Barrel to Bottle, but this might be our most esoteric topic yet: Shochu (not to be confused with Soju). What is it, how is it made, what does it taste like and what do you do with it? This week we welcome Jay, Binny's resident Shochu expert/enthusiast, to answer these questions. He's here to guide us through Shochu 101, sampling Shochus from four different styles. Furusawa Motoko Honkaku Shochu Made With Rice Yokka Ryukyu Awamori Made With 4 Day Koji Iichiko Shochu Tensei Mugi Hokka Honkaku Shochu Made With Barley Furusawa Masako Honkaku Shochu Made With Barley Mizu Shochu Saga Barley Fukano Cask Strength Japanese Whisky 2023 Edition Shoro Colorful Honkaku Shochu Nishihira Kana Kokuto Sugar Rice Shochu If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you'll get a $20 Binny's Gift Card! If you like our podcast, subscribe wherever you download podcasts. Rate and review us on Apple Podcasts.

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Rebroadcast: Shochu 101

new york california japan tokyo released potts shochu

Play Episode Listen Later Feb 2, 2024 63:00

We're getting back to basics this week in the world of shochu with one of our most popular shows from our back catalog: Shochu 101. Released back in December of 2018, Mr. Shochu himself, Christopher Pellegrini, walks us through the fundamentals that should help anyone new to the category better understand and enjoy Japan's incredible indigenous spirit.As to why we selected this particular episode to dig out of the archives; we've got a feeling that shochu's time is close-at-hand. This past year has felt like a significant shift for shochu, with California following up New York in amending laws related to the labelling and sales of Japanese Shochu, bartenders and mixologists further gravitating toward the exceptional koji-powered spirit, and maybe more than anything, producers in Japan really getting on board with a new shift in mindset surrounding the communication and marketing of their product, resulting in the types of industry connections and communication that shochu (and sake) have long missed out on – until now.So sit back, mix yourself a shochu cocktail (or a glass of oyuwari) and time travel a bit with the Sake On Air crew into the wonderful world of shochu.We've got more sake and shochu-inspired goodness headed your way again in just a couple of weeks. Until then, kampai! It was time to lay the groundwork for our up-and-coming explorations into the worlds of shochu and awamori. Welcome to Shochu 101 – class is in session.After picking the brains of a few bartending alchemists on the subject, we decided to put the Shochu Pro himself, Mr. Christopher Pellegrini, in the hotseat for 60 minutes in order to break down the fundamentals of both shochu and awamori. For those unacquainted the Japan's indigenous distillates, this is a great place to start. Hopefully by the end we'll have your interest piqued enough to inspire a shochu-filled holiday to come!What (can) shochu and awamori be made from? What are the 4 geographical indications for shochu and awamori and why? Is the word “honkaku” important? How did California pave the way for shochu's market penetration in the U.S. while simultaneously setting communication around the beverage back a generation (or more)?A HUGE thanks to our listeners for all of your support in 2018. You are what make this all worthwhile and inspire us to do better each and every time in the studio. It's only been about three months since we really got this show off the ground. We have a lot in store and we can't wait to share more sake excitement in the coming year. As always, @sakeonair is where you can find us on Instagram, Twitter and Facebook, and you can reach out to us at questions@sakeonair.com. Of course, a nice review is always welcome, as well. Sake On Air is broadcast from the Japan Sake & Shochu Information Center located in Tokyo and made possible with the generous support of the Japan Sake and Shochu Makers Association. The show is brought to you by Potts.K Productions with editing by Mr. Frank Walter. Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

From Home Brewing to Commercial Success: The Inspiring Journey of Christopher Pellegrini

Your Brand Amplified©

Play Episode Listen Later Nov 1, 2023 47:09 Transcription Available

Ever had an array of seemingly unrelated passions and wondered how to weave them into a fulfilling career path? Come join us as we unravel the inspiring journey of Christopher Pellegrini, a man who turned his teenage hobby of home brewing into a roaring success in the alcohol industry. Not just a brewer, Christopher is also a teacher, an actor, and now the youngest commercial brewer in the United States. Tag along as we explore how a young lad from the States ended up in Japan, built a community among Shochu distilleries, and assiduously broke into the international alcohol industry.Doing business in different parts of the world is no mean feat. It's an intricate dance that demands knowledge, flexibility, and an unwavering willingness to learn. Through Christopher's fascinating story, you will pick up on the nuanced differences in business practices in the US and Japan, the legal hurdles he had to leap, and how he managed to stay afloat amidst the adversities. His commitment to creating win-win situations is a key aspect of his success in the industry and a testament to the power of staying open-minded and adaptable.As we conclude our conversation, Christopher dishes out nuggets of wisdom on pursuing one's passion and taking career risks. From his experience fostering a community of craft alcohol producers in Japan, to his favorite travel destinations, his story is a cornucopia of intriguing anecdotes and life lessons. Whether you're an entrepreneur in the making, an alcohol enthusiast, or simply seeking a dose of inspiration, Christopher's story will get your gears turning. So, grab your headphones, sit back, and let us whisk you away on this captivating exploration of passion, risk, and triumph.honkaku.co We're happy you're here! Like the pod? Follow us on all socials at @amplifywithanika and @yourbrandamplified Leave a review on Apple Podcasts Visit our website Connect with us at anika@yourbrandamplified.com Join me on PodMatch to start your own journey as a podcast guest!

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Shochu Cocktails with Suzu

Play Episode Listen Later Nov 1, 2023 58:57

In this week's episode of Sake On Air we dive further into the world of Shochu and Cocktails as we are excited to have had the chance to talk to Christian Suzuki-Orellana, aka ‘Suzu', the founder of Kagano Pop-Up, General Manager & Bartender at "Wildhawk" as well as a participant of the immensely popular Netflix show, “Drink Masters”. Among his many achievements, he has been nominated for best US Cocktail Bar and Bartender of the Year in 2022 and is currently traveling all over the world to serve up some finger-licking delicious Cocktails that are often inspired by his childhood and teenage years living and working in Tokyo in his grandparents' restaurant. So when our friends and sponsors at the Japan Sake and Shochu Makers Association told us they had invited him and a delegation of inspiring mixologists to Japan for a special Shochu tour and workshop, we could not believe our luck. Looking at his impressive resume of working in some of San Francisco's most iconic cocktail bars, including 15 Romolo, Benjamin Cooper, and Wildhawk, we decided to bring another Cocktail powerhouse as a guest host for this week's Podcast, no other than Joshin Atone, former SG Shochu brand manager and founder of “Flow”, a brand and operations consultancy for bar projects and beyond. Find out more about him in our Episode-47: The SG Shochu with Joshin Atone. To keep the balance and hear more from these two Cocktail masters this episode is facilitated by our very own Cindy Bissig, who besides enjoying a few cocktails here and there also had the chance to meet Suzu in person at the Japan Sake and Shochu Information Center, hear about his trip to Kagoshima and try some of the Cocktail creations not just Suzu, but the group of Bartenders came up with. This episode will give you deep insights into Cocktail design, the relevance of Shochu now, and the possibilities for it in the future as well as some very personal anecdotes as both our guest host and Suzu share with us their passion, their challenges, and their vision for the future. 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.

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Mizu Shochu: Japan's 1st Export Brand (ep. 67)

Play Episode Listen Later Oct 17, 2023 55:27

In episode 67, Stephen delves into the origins of Mizu Shochu with founder, Jesse Falowitz. Believed to be the 1st shochu ever developed specifically for the export market, Mizu has been a trendsetter for over a decade now.

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Season 4 Recap

Play Episode Listen Later Oct 6, 2023 75:02

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!

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Denver Distillery Interview: makers of Kasutori Imo Shochu (ep. 64)

colorado makers distilleries shochu

Play Episode Listen Later Aug 23, 2023 42:41

In episode 64, Stephen takes the show on the road and interviews Chris Anderson-Tarver of Denver Distillery in Colorado.

Mixing Shochu with Bartender Soran Nomura

Play Episode Listen Later Aug 22, 2023 61:51

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.

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Kendo: The Way of the Sword ft. Alexander Bennett, 7th Dan in Kendo

Fermented Adventure The Podcast

Play Episode Listen Later Aug 12, 2023 62:01

This week on Krewe of Japan Podcast... HAJIME! The Krewe sits down with Alexander Bennett, 7th Dan in Kendo, to take a deep dive into the way of the sword. From the historical context of how kendo came to be to the ins and outs of being a kendo practitioner, this episode will open your eyes to this intense martial art! And don't forget... KI... KEN... TAI... ICHI! (Gotta listen to get that reference!)------ 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!------ More Info on Alexander Bennett, Kendo & Kenjutsu ------Budo BooksAlexander Bennett on InstagramShogun Martial ArtsNew Orleans Kendo Club

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iichiko Shochu Special Announcement - Ken Oka

Play Episode Listen Later Aug 9, 2023 12:53

This episode features ⁠Ken Oka of ⁠iichiko Shochu. We met up with Ken Oka at Tales of The Cocktail to discuss what's been happening with iichiko since we spoke last. They have a new release. iichiko Special, which comes out this Autumn. It is aged in American white oak and sherry casks. They're even using a special yeast to produce the amazing flavor. When you see it available add this one to your collection. www.iichiko.com - Facebook Highlights From our Discussion: Tales of The Cocktail iichiko Podcast Interview

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Studying Japanese & the Kansai Dialect ft. Tyson of Nihongo Hongo

Play Episode Listen Later Jul 28, 2023 38:03

This week on Krewe of Japan Podcast... the Krewe explores the Japanese language in a different way... by studying the Kansai Dialect with Japanese tutor Tyson of Nihongo Hongo! Learn new phrases & words while discovering the differences between standard Japanese & the Kansai Dialect.------ 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 Tyson & Nihongo Hongo ------Nihongo Hongo on InstagramNihongo Hongo on YouTube

Jokichi Takamine: The Earliest Bridge Between New Orleans & Japan ft. Stephen Lyman

Play Episode Listen Later Jul 14, 2023 55:01

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

Soba Shochu (ep. 61)

Play Episode Listen Later Jul 12, 2023 33:01

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

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The Art Landscape of Japan ft. Rachel of Travel Bug Art

large bartenders pellegrini shochu

Play Episode Listen Later Jul 7, 2023 49:19

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

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Ep. 39 Hiromi Iuchi of Japan Sake and Shochu Makers Association

Decoding Cocktails

Play Episode Listen Later Jul 4, 2023 48:29

JSS website, Instagram 10 facts about ShochuShochu production by region on the island of KyushuThe State of Shochu webinar Hiromi presented in2023 JSS Powerpoint on ShochuRead about food pairings for ShochuWant to dive all the way in? Pick up Christopher Pellegrini's The Shochu HandbookWant to hear about sake? Listen to my conversation with Andrew Lamb of High Water Sake. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

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Shochu 101 w Chris Pellegrini | Bartender at Large ep 348

Bartender at Large

Play Episode Listen Later Jun 5, 2023 27:53

Funky Sanaburi Shochu (Ep. 57)

The Cocktail Guru Podcast

Play Episode Listen Later Apr 25, 2023 33:45

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.

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TCGP S2 E12 - The Shochu Gatherer with Christopher Pellegrini

Play Episode Listen Later Mar 23, 2023 44:22

The Cocktail Guru's chat with Christopher Pellegrini, founder of Honkaku Spirits, and learn how an American ended up founding a Japanese Spirits company. Shortly after Christopher moved to Japan, he became obsessed with shochu. So much so that he opened his own company in March of 2020. Chris explains to the Gurus how shochu takes on the flavor of the product which was brewed; ie sweet potato shochu tastes of sweet potatoes, barley tastes of barley etc. Additionally, they are relatively low ABV which makes them easy to drink. Click here to read more about Chris' spirits journey. Honkaku Spirits is devoted to bringing intensely artisanal Japanese spirits to discerning American customers with a particular focus on koji-based spirits including Honkaku (meaning authentic) Shochu, Ryukyu Awamori from Okinawa, and koji whiskey, an as-yet undefined but widely enjoyed category of whiskey. Working exclusively with family-run suppliers, Honkaku Spirits endeavors to introduce the finest traditional spirits Japan has to offer. To see full show notes for this episode, please visit The Cocktail Guru Podcast THE COCKTAIL GURU PODCAST is produced by ⁠1st Reel Entertainment⁠ and distributed by ⁠EatsDrinksTV⁠, a service of the⁠ Center for Culinary Culture⁠—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. The Center for Culinary Culture—Telling the Story of Food & Drink…One Taste at a Time. --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/support

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A New-Generation Shochu Maker Brings Tradition to the World

Play Episode Listen Later Mar 14, 2023 38:22

Our guest is Kotaro Hamada who is the 6th generation of Hamada Shuzo in Kagoshima Prefecture, Japan. Hamada Shuzo has been making shochu, the Japanese traditional spirit, since 1868. Hamada Shuzo's quality is highly recognized not only in Japan but also abroad and its shochu brands called Daiyame 25 and Daiyame 40 have received multiple prestigious awards, including the Gold Medal for Daiyame 40 at the International Wine & Spirits Competition in 2022. Japanese sake has once lost its popularity domestically due to various reasons such as declining alcohol consumption among the younger generations, competitive products such as wine and craft beer and the labor shortage. But thanks to the popularity of Japanese food abroad, Japanese sake has been repositioning itself in the market both in Japan and overseas. Shochu, however, is still an unknown beverage outside the country and the shochu industry has been striving to make it recognized as a precious spirit in the international market. So today, we will discuss what shochu is, the regionally diverse characteristics of shochu, how the younger generations of shochu makers like Kotaro are trying to introduce the beautiful Japanese tradition to the world, 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.

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Global Transformation of Sake (Sake Future Summit 2022)

english sharing innovation japanese tokyo summit sake potts mori soa global transformation food pairings shochu

Play Episode Listen Later Feb 28, 2023 82:41

Back in January across two weekends, the Japan Sake and Shochu Makers Association hosted the second iteration of the Sake Future Summit. (The first was held back in 2020). For those that missed it, now is as good of a time as ever to catch up!There were a handful of sessions conducted in Japanese (with English subtitles) that will require you to set aside a bit of time to read along. These include programs on, “Cutting Edge Sake & Food Pairing” with Marie Chiba (EUREKA!) and Hitoshi Utsunomiya (JSS), “Challenging Tradition & Innovation”" with Choubei Yamamoto (Kaze no Mori) and Norimasa Yamamoto (KID), “Shochu as a Global Beverage” with Julia Momose (Bar Kumiko), Shuzo Nagumo (Spirits & Sharing), and Marico Kojima (JSS), and plenty more.While the above programs will be infinitely tied to YouTube for most of our listeners, there were also a handful of thoughtful sessions conducted entirely in English. For those that find podcasts to be a more enjoyable way to absorb their sake and shochu info, we've decided to compile a handful of these into the good ol' standard podcast format for your listening pleasure.This week we bring you the session that kicked off this year's Sake Future Summit, “The Global Transformation of Sake”, featuring Monica Samuels (Vine Connections/Kome Collective), Lorenzo Ferraboschi (Sake Company), and Hugo Chan (Sake Central), mediated by your regular SOA host, Justin Potts.If you finish up this show and are eager to dive into more sake and shochu-related discussion, you can head over to the official JSS YouTube channel for all of these sessions, and more. 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 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 before you know it.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.

272-Year-Old Brewery Makes Carbon-Neutral Sake

Play Episode Listen Later Jan 16, 2023 37:24

Our guest is Cinzia Mesolella who is in charge of PR and communication at Kobe Shushinkan Breweries in Hyogo Prefecture. Hyogo is the home of “Nada no sake”, which means “Sake from Nada”, and is synonymous with great sake. Kobe Shushinkan Breweries was founded in 1751 and its award-winning label Fukuju has been served at Nobel prize dinners several times since 2008. Kobe Shushinkan is also known for its sustainable-minded sake production, and last year it released the world's first carbon-free sake called Fukuju Junmai EcoZero. Cinzia is from Italy and since 2019, she has been playing a precious role in Kobe Shushinkan's global communication. She is also a certified sake specialist. In this episode, we will discuss how Cinzia became the PR representative at the traditional sake brewery, what makes sake from Nada so special, Kobe Shushinkan's sustainable production philosophy, its award-winning labels, 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.

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Weird, Unusual, Uncanny Shochu (Ep. 48)

weird unusual uncanny shochu

Play Episode Listen Later Dec 6, 2022 36:52

In episode 48, our hosts have a little fun by jumping into the weird, unusual, or shall we even say, uncanny shochu styles that make up a sliver of the category, but make shochu such an odd spirit to categorize.

Hisessions Hawaii Podcast Episode #135 - Todd Yukumoto - "Saxophonist"

Hisessions Hawaii Podcast

Play Episode Listen Later Nov 21, 2022 62:44

Todd Yukumoto stops by the podcast to talk about his time with Kalapana, his non-profit organization (Hawaii Saxophone Foundation), and Shochu! Find Todd on Facebook: https://www.facebook.com/todd.yukumoto Support Todd's Non-profit here: https://www.hisaxfnd.org/ Find Kyle's designs here: https://www.hilifeclothing.com/ Find Devon Nekoba here: https://kumu.com/ Find Jon here: https://www.teamyamasato.com/ Visit Kupukupu Landscaping: https://www.kupukupulandscaping.com/ Love watching HI*Sessions? Well, now you can join our Patreon community and directly impact our ability to continue making great videos like this one. For as little as $1/mo. you'll get early access to our content as well as cool exclusive stuff for the Patreon community. Visit http://www.patreon.com/hisessions and sign up today! Make sure you subscribe to get notified when we release new videos! Follow HI*Sessions: http://hisessions.com http://www.facebook.com/hisessions http://twitter.com/hisessions

love hawaii saxophonists shochu kalapana hi sessions

Fascinated by Japanese Culture: Sake, Essays, and Beyond

Play Episode Listen Later Nov 21, 2022 40:51

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.

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Oita 100% Barley Shochu (Ep. 47)

Play Episode Listen Later Nov 17, 2022 33:32

In episode 47, our hosts move beyond WTO Geographic Indications and begin exploring regional styles that do not have GI protection. Easily, the one most associated with a specific region is Oita 100% barley shochu.

gi barley shochu oita

The Charm of Japanese Whisky