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Hosted by stephen lyman
5 episodes with stephen lyman
4 episodes with stephen lyman
3 episodes with stephen lyman
2 episodes with stephen lyman
2 episodes with stephen lyman
In episode 85, Stephen Lyman finally gets around to introducing himself.
Japan may once have seemed like a world away, but the most delicious elements of Japanese food and drink culture have become increasingly embedded in our American psyche. On this week's show, we celebrate the complexity and craftsmanship of Japanese drinking culture. We begin with Christopher Pellegrini, longtime homebrewer, Honkaku Spirits founder, and author of The Shochu Handbook. Originally from Vermont, Christopher now lives in Tokyo, where he has become a Japanese spirit evangelist. He introduces us to shochu, one of Japan's most popular distilled spirits, and one of the best-kept secrets everywhere else. Next, we hear Stephen Lyman, author of the James Beard-nominated book, The Complete Guide to Japanese Drinks. Stephen recounts the intriguing history of Takamine Koji whisky, and the remarkable 19th-century Japanese chemist whose work inspired it. Finally, in Japan, drinks are always accompanied by snacks, often in a bar and eatery called an izakaya. Restaurateur Jackie Blanchard drops by to explain how a Cajun girl raised on Bayou Lafourche ended up crossing the world to open Sukeban, an authentic izakaya, right here on Oak Street the Crescent City. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
Japan may once have seemed like a world away, but the most delicious elements of Japanese food and drink culture have become increasingly embedded in our American psyche. On this week's show, we celebrate the complexity and craftsmanship of Japanese drinking culture. We begin with Christopher Pellegrini, longtime homebrewer, Honkaku Spirits founder, and author of The Shochu Handbook. Originally from Vermont, Christopher now lives in Tokyo, where he has become a Japanese spirit evangelist. He introduces us to shochu, one of Japan's most popular distilled spirits, and one of the best-kept secrets everywhere else. Next, we hear Stephen Lyman, author of the James Beard-nominated book, The Complete Guide to Japanese Drinks. Stephen recounts the intriguing history of Takamine Koji whisky, and the remarkable 19th-century Japanese chemist whose work inspired it. Finally, in Japan, drinks are always accompanied by snacks, often in a bar and eatery called an izakaya. Restaurateur Jackie Blanchard drops by to explain how a Cajun girl raised on Bayou Lafourche ended up crossing the world to open Sukeban, an authentic izakaya, right here on Oak Street the Crescent City. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
In episode 82 our host Stephen Lyman sits down at Khaluna Restaurant in Minneapolis with Grant Lavrenz who is doing amazing things with koji spirits in his cocktail program.
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.
In episode 78 our host Stephen Lyman is joined by co-author of The Bartender's Pantry, bartender, bar owner, introvert, and writer Jim Meehan.
In episode 77 our host Stephen Lyman sits down to chat with lawyer turned chef turned lobbyist John McCarthy to discuss the end of the soju label rule for NY and CA. Of course, they also talk shochu, hospitality, and plenty else.
Shochu is Japan's signature spirit, yet it's not well known outside the country. As our May/June 2024 cover feature reveals, that's starting to change, with a wider array of excellent shochu increasingly appearing in American bars. For this episode, we talk about all things shochu with Stephen Lyman and Christopher Pellegrini, the co-hosts of the Japan Distilled podcast, authors of books about Japanese spirits, and partners in Honkaku Spirits, which sources and bottles Japanese shochu and exports it to the U.S.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.
In episode 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.
In episode 74 our host Stephen Lyman sits down with author of Whisky Rising, Stefan VanEycken in Tokyo. They discuss Stefan's whisky journey, his book, and the state of Japanese whisky in 2024.
In episode 73 our host Stephen Lyman visits Aloha Whisky Bar in the Ikebukuro neighborhood of Tokyo. He and owner David Tsujimoto talk whisky discovery, the journey to bar ownership, and the state of Japanese whisky in 2024.
On The CornerNick talks with Steve Lyman during PitchCon 2024 about injury-prone players entering the 2024 season. Guest: Stephen Lyman, PhDHosts: Nick Pollack | Eric Samulski Producer: Adam Howe Join: PL+ | PL ProProud member of the Pitcher List Podcast Network
On The CornerNick talks with Steve Lyman during PitchCon 2024 about injury-prone players entering the 2024 season. Guest: Stephen Lyman, PhD Hosts: Nick Pollack | Eric Samulski Producer: Adam Howe Subscribe: Apple | Spotify | Amazon | Google | RSSJoin: PL+ | PL ProProud member of the Pitcher List Podcast Network
On The CornerNick talks with Steve Lyman during PitchCon 2024 about injury-prone players entering the 2024 season. Guest: Stephen Lyman, PhDHosts: Nick Pollack | Eric Samulski Producer: Adam Howe Join: PL+ | PL ProProud member of the Pitcher List Podcast Network
In episode 71 our host Stephen Lyman is joined by James Beard Award Winning Author and Journalist, Emma Janzen to talk about the similarities, differences, histories, and culture behind two of the world's most fascinating indigenous spirits traditions: agave spirits and koji spirits.
Japan may once have seemed like a world away, but the most delicious elements of Japanese food and drink culture have become increasingly embedded in our American psyche. On this week's show, we celebrate the complexity and craftsmanship of Japanese drinking culture. We begin with Christopher Pellegrini, longtime homebrewer, Honkaku Spirits founder, and author of The Shochu Handbook. Originally from Vermont, Christopher now lives in Tokyo, where he has become a Japanese spirit evangelist. He introduces us to shochu, one of Japan's most popular distilled spirits, and one of the best-kept secrets everywhere else. Next, we hear Stephen Lyman, author of the James Beard-nominated book, The Complete Guide to Japanese Drinks. Stephen recounts the intriguing history of Takamine koji whisky, and the remarkable 19th-century Japanese chemist whose work inspired it. Finally, in Japan, drinks are always accompanied by snacks, often in a bar and eatery called an izakaya. Restaurateur Jackie Blanchard drops by to explain how a Cajun girl raised on Bayou Lafourche ended up crossing the world to open Sukeban, an authentic izakaya, right here on Oak Street the Crescent City. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
Japan may once have seemed like a world away, but the most delicious elements of Japanese food and drink culture have become increasingly embedded in our American psyche. On this week's show, we celebrate the complexity and craftsmanship of Japanese drinking culture. We begin with Christopher Pellegrini, longtime homebrewer, Honkaku Spirits founder, and author of The Shochu Handbook. Originally from Vermont, Christopher now lives in Tokyo, where he has become a Japanese spirit evangelist. He introduces us to shochu, one of Japan's most popular distilled spirits, and one of the best-kept secrets everywhere else. Next, we hear Stephen Lyman, author of the James Beard-nominated book, The Complete Guide to Japanese Drinks. Stephen recounts the intriguing history of Takamine koji whisky, and the remarkable 19th-century Japanese chemist whose work inspired it. Finally, in Japan, drinks are always accompanied by snacks, often in a bar and eatery called an izakaya. Restaurateur Jackie Blanchard drops by to explain how a Cajun girl raised on Bayou Lafourche ended up crossing the world to open Sukeban, an authentic izakaya, right here on Oak Street the Crescent City. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
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!
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
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
It's nearly the halfway point in the season, and Editor Doug is currently in Japan for a couple weeks... so it's definitely a great time to announce our Mid-Season Break! But this episode is more than just that announcement; it's a full-blown preview with longer clips from the final 11 upcoming episodes of the season! Here's the line-up of what's to come:Life of a Pro Sumo Wrestler ft. 3-time Grand Champion Konishiki YasokichiCraving Ramen ft. Shinichi Mine of Tabi EatsBeing an Artist in Japan ft. Rachel of TravelBug ArtThemed Cafes in Japan ft. Chris Nilghe of TDR ExplorerDon't Forget Your Omiyage!Learning Kendo ft. 7th Dan Kyoshi of Kendo Alexander BennettHistorical Deep Dive into Nintendo ft. author of Pure Invention & co-host of Pure Tokyoscope Podcast, Matt AltExplore Matsue City ft. Coordinator of International Relations in Matsue Nicholas McCulloughand a couple other episodes still in the works!Get hyped!------ 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!
In this bonus episode addendum to the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to reveal and discuss the finalists for the 1st ever Japan Distilled Koji Spirits Cocktail Competition.
In the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to discuss the origins of Japanese cocktail culture.
In episode 57 of the Japan Distilled podcast, your host Stephen Lyman is joined by author and podcaster Jim Rion for a deep dive on sanaburi shochu, one of the original forms of kasutori shochu.
In the 45th episode of the Japan Distilled podcast, your host Stephen Lyman has a fun chat with the founders of Africa's first shochu, Tanuki. Brought to South Africa by founders Brock Kuhlman and Ulrich Terblanche.
This will inspire you. What else can one say when a young man gives up his profession in the medical field to become the worlds leading expert on Sochu (Japanese distilled beverage). You will learn about Sochu, Japanese whiskey, grappa, Koji mold, Saki and more. Stephen Lyman is on a crazy wild ride as he now lives in Japan and travels and exposes the world to the wonderment of namely Sochu...but all types of Japanese beverages. He also has an affinity for fine Bordeaux. This is one amazing conversation. Have a listen
In episode 41 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman roll up their sleeves and dive back into a very specific aspect of alcohol production: the absolute necessity of yeast.
In episode 40 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle the scintillating topic of absolutely absurd liquor laws in the United States. While this episode is very US-focused, we promise the episode will be entertaining for listeners worldwide who may enjoy listening to a couple of Yanks poke fun at their countrymen.
In episode 39 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman introduce you to the most powerful toji guild in Japanese history, the Kurose Toji. This guild absolutely revolutionized and subsequently professionalized shochu production in the 20th century. And yet today, the guild has nearly disappeared with just a few remaining master brewer-distillers keeping their former powerhouse from going extinct.
In episode 38 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman dive into national mold of Japan. Without koji (aspergillus oryzae, kawachi, or awamori) there would not be a Japanese culinary tradition as we understand it today. Nor would there be the Japanese spirits we all know and love.
In the 37th episode of the Japan Distilled podcast, your host Stephen Lyman has a wide ranging conversation with Elliot Faber of Sundays Spirits in Hong Kong. His journey from Calgary to Scotland to Hong Kong is a winding road of adventure, opportunity, and hard work.
In the 36th episode of the Japan Distilled podcast, your host Stephen Lyman takes you on an auditory journey, exploring the evening work in a handmade shochu distillery. This is a departure from our usual Japan Distilled podcast as we enlist the voice over assistance of our editor Rich Pav who also incorporated all of the music and sound effects. This is part 3 in this 3 part series encompassing a day in the life of a shochu distillery. EVENING WORK CREDITS Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/) Mixing and Editing and Voice Work: Rich Pav of the amazing Uncanny Robot Podcast. He also edits the excellent Uncanny Japan podcast. Distillery Background Sound courtesy of the Japanese Sake & Shochu Makers Association. Background Music for this Episode in Order of Appearance: Full Moon Lofi Vibes by EdiKey20 Link: https://filmmusic.io/song/7672-full-moon-lofi-vibes License: https://filmmusic.io/standard-license Bass Vibes by Kevin MacLeod Link: https://filmmusic.io/song/3422-bass-vibes License: https://filmmusic.io/standard-license Vlog Lofi by Ramol Link: https://filmmusic.io/song/7071-vlog-lofi License: https://filmmusic.io/standard-license Link: https://filmmusic.io/song/8246-don-t-hate-me License: https://filmmusic.io/standard-license
In the 34th episode of the Japan Distilled podcast, your host Stephen Lyman takes you on an auditory journey, working the afternoon shift in a handmade shochu distillery. This is a pretty sharp departure from our usual Japan Distilled podcast as we enlist the voice over assistance of our editor Rich Pav who also incorporated all of the music and sound effects. This is part 1 in a planned 3 part series encompassing a day in the life of a shochu distillery. MORNING SHIFT CREDITS Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/) Mixing and Editing and Voice Work: Rich Pav of the amazing Uncanny Robot Podcast. He also edits the excellent Uncanny Japan podcast. Distillery Background Sound courtesy of the Japanese Sake & Shochu Makers Association. Background Music for this Episode in Order of Appearance: Full Moon Lofi Vibes by EdiKey20 Link: https://filmmusic.io/song/7672-full-moon-lofi-vibes License: https://filmmusic.io/standard-license Hip Hop Flute Chill(loopable} by chilledmusic Link: https://filmmusic.io/song/8531-hip-hop-flute-chill-loopable- License: https://filmmusic.io/standard-license Beautiful Life by Frank Schröter Link: https://filmmusic.io/song/7843-beautiful-life License: https://filmmusic.io/standard-license Good Mood LoFI by EdiKey20 Link: https://filmmusic.io/song/8370-good-mood-lofi License: https://filmmusic.io/standard-license Don't Hate Me by EdiKey20 Link: https://filmmusic.io/song/8246-don-t-hate-me License: https://filmmusic.io/standard-license Lofi Chill Hip-Hop by WinnieTheMoog Link: https://filmmusic.io/song/6347-lofi-chill-hip-hop License: https://filmmusic.io/standard-license
In the 34th episode of the Japan Distilled podcast, your host Stephen Lyman takes you on an auditory journey, working the morning shift in a handmade shochu distillery. This is a pretty sharp departure from our usual Japan Distilled podcast as we enlist the voice over assistance of our editor Rich Pav who also incorporated all of the music and sound effects. This is part 1 in a planned 3 part series encompassing a day in the life of a shochu distillery. Credits Chill Wave by Kevin MacLeod Link: https://filmmusic.io/song/3498-chill-wave License: https://filmmusic.io/standard-license Vlog Lofi by Ramol Link: https://filmmusic.io/song/7071-vlog-lofi License: https://filmmusic.io/standard-license Bass Vibes by Kevin MacLeod Link: https://filmmusic.io/song/3422-bass-vibes License: https://filmmusic.io/standard-license Full Moon Lofi Vibes by EdiKey20 Link: https://filmmusic.io/song/7672-full-moon-lofi-vibes License: https://filmmusic.io/standard-license Positive Fat Bass Intro Loop by WinnieTheMoog Link: https://filmmusic.io/song/6093-positive-fat-bass-intro-loop License: https://filmmusic.io/standard-license Lofi Chill Hip-Hop by WinnieTheMoog Link: https://filmmusic.io/song/6347-lofi-chill-hip-hop License: https://filmmusic.io/standard-license
In the 33rd episode of the Japan Distilled podcast, your host Stephen Lyman has a conversation with Joshin Atone of The SG Shochu. The conversation ranges from NY cocktail culture to Shanghai speakeasies to Joshin serving his first drink at the age of four. The meandering conversation is full of great info for everyone from the shochu curious novice to the professional bartender.
In episode 32 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle the mysterious world of spirits cuts. It turns out these are not so mysterious and experienced distillers use a number of variables to determine "the cuts" ... listen in for more details.
In the 31th episode of the Japan Distilled podcast, your host Stephen Lyman interviewers the founders and owners of Umami Mart in Oakland, California. What started as a blog has turned into a near national direct to consumer Japanese alcohol business and a neighborhood bar/liquor store.
In the 30th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman swim into uncharted waters. That is the water of life, eau de vie. An uncommon spirits style that's only very recently begun capturing the attention of Japan's spirits community.
After the first ever shochu episode back in 2017 A Shochu Lesson with Erik Zmara, I received a tweet from a gentleman in Japan that was working in a distillery....
In the 29th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a look back at the most important man in the history of Japanese whisky. Masataka Taketsuru not only build the Yamazaki Distillery for Suntory, but then set out on his own and founded Nikka. The ripples of his contribution are still being felt today.
Our latest guests on The Craft Spirits Podcast are Christopher Pellegrini and Stephen Lyman of Honkaku Spirits, which is devoted to bringing intensely artisanal Japanese spirits to discerning American customers with a particular focus on koji-based spirits. Pellegrini is Honkaku's founder, Lyman is their ambassador, and both of them are writers. Pellegrini published the first ever English language guide to shochu and awamori, "The Shochu Handbook." He also contributed to "The Oxford Companion to Spirits & Cocktails." Lyman is the author of the James Beard Award-nominated "The Complete Guide to Japanese Drinks." Recently, they joined editor in chief Jeff Cioletti at the Embassy of Japan in Washington, D.C., to talk about their love of shochu, the origins of Honkaku and more.
In the 28th and second episode of season two of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman dive into the huge increase in new Japanese whisky making licenses that have been issued in the past 5 years as well as who may be behind some of these new ventures.
Honkaku Spirits: Founded in 2020 in the midst of a global public health crisis, Honkaku Spirits is the first portfolio devoted exclusively to koji-fermented spirits including honkaku (authentic) shochu, Ryukyu Awamori from Okinawa, and koji whiskey from Japan. Working exclusively with family-run distilleries, Honkaku Spirits is devoted to introducing the best traditional Japanese spirits to America. The company is led by Christopher Pellegrini, author of The Shochu Handbook, the first English language book about Japan's indigenous spirits, and supported by ambassador Stephen Lyman, author of the James Beard Award nominated Complete Guide to Japanese Drinks. Bruce Gearhart – formerly president of Bacchus Importers, one of the premier fine wine and craft spirits distributors based in the mid-Atlantic – is the Managing Director. Spirits of Whisk(e)y 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. --- Send in a voice message: https://anchor.fm/barrel-room-chronicles/message Support this podcast: https://anchor.fm/barrel-room-chronicles/support
After 1300 tastings, it's so rare to come across something truly new and exciting at the same time. Enter Takamine 8-year-old whiskey, a koji-fermented and double distilled spirit from Fukuoka in southern Japan. Named after Jokichi Takamine, one of the most influential and under-known men in both Japanese and American history, this whiskey with an "e" is unlike anything I've had before and something I urge you to try. Christopher Pellegrini, founder, and Stephen Lyman, ambassador, for Honkaku Spirits join me to talk about Takamine, give me an introduction to shochu, awamori, and other koji-fermented products. Trust me - like it or not, this will be something you'll remember trying for a long time. Also, take a listen to Japan Distilled (linked below), Christopher and Stephen's podcast on all things Japanese alcohol related. It's informative, fun, and the episodes are short enough to binge. I enjoyed them thoroughly and will probably listen again before the new season comes out! ________________________________________________ If you haven't joined the Patreon community, please do! You can now support the site and podcast for as little as $1 a month, plus new and improved benefits for the $5 a month tier including exclusive content, free glassware after 6 months, and more benefits as the group grows such as barrel picks, live events, and more. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website. Thank you for listening and for supporting, and please enjoy my chat with Christopher Pellegrini and Stephen Lyman of Honkaku Spirits. Honkaku Spirits Website Honkaku Spirits Facebook Honkaku Spirits Instagram Honkaku Spirits Twitter Japan Distilled Podcast
On the first Industry Night of 2022 Nycci talks the absolute do's of dining right now with Kathy Hollinger of the Restaurant Association of Metro Washington. And, all the way from Japan - seriously - Honkaku Spirits founder Christopher Pellegrini and Ambassador of Honkaku Spirits, Stephen Lyman provide a Japanese Distillery education. Think you know koji-fermented shochu, awamori and whiskey? Class is in session.
In the 27th and first episode of season two of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle the sticky topic of the difference between malt vs. koji when it comes to breaking grains down into fermentable sugars.
In the 26th and final episode of season one of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman reflect on the the year in review and muse about what might happen in season two.
In the 25th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a closer look at the history and modern enjoyment of the original hard seltzer - the Japanese chuhai.
In the 24th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deep dive into shimazake (island spirits), which refers to those shochu and awamori not made on one of the 4 main islands of Japan. At least that's our working definition.
In the 23rd episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman explore American shochu (made in the United States). American shochu is in its infancy, but there is a lot of creativity and experimentation.
In the 22nd episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman explore Japanese whisky service styles. While many whisky lovers prefer their dram straight, Japan has a long history of whisky dilution. In fact, many premium Japanese whiskies are crafted with dilution in mind.
In the 21st episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman explore hot shochu (read "warm") service styles for the traditional Japanese spirits of honkaku shochu and ryukyu awamori. While other styles exist these days, (listen to episode 20 on cold shochu styles) shochu served warm is probably most traditional.
In the 20th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman explore cool shochu (read "cold") service styles for the traditional Japanese spirits of honkaku shochu and ryukyu awamori. While other styles exist these days, cool shochu service is most common throughout most of Japan.
In the 19th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman make brief mention of Japanese vodka.
In the 18th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman turn their noses into the wonderful style that they've taken to calling aromatic shochu.
In the 17th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a look at an environmentally and historically important, but uncommon style of shochu. That is kasutori shochu made from the sake lees, or the solids remaining after sake production.
In the 16th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a closer look at Japanese gin. While gin was first made in Japan over 200 years ago, it has really only taken root in the past few years.
We've been relatively quiet on the shochu front in recent months, but we're looking to remedy that this week by serving up an episode that should inspire our listeners to begin procuring their shochu and awamori selections for the weekend and beyond.This week Christopher Pellegrini welcomes frequent collaborator, author and co-host of the Japan Distilled podcast, Stephen Lyman. Stephen took us on a detailed tour of Yamatozakura Distillery for the Sake Future Summit back in 2020, joined us to talk about his book, Guide to Japanese Drinks, back on Episode 26, and also appeared on Episode 14 to discuss some of the finer nuances of our favorite koji-crafted distillates.While shochu and awamori can be served up wonderfully any myriad of ways, this week Stephen and Christopher drill down into the basics. How are shochu and awamori most commonly prepared, served and consumed in Japan? Why would you select one style over another and how does it influence the sensory experience? What styles of shochu naturally lend themselves to certain serving and drinking styles?As shochu and awamori expand their reach across the globe, drinking and service styles are diversifying at a dizzying pace – which is incredible. But for this episode, our hosts inform as to not only ‘what' the common and established drinking styles are, but also ‘why'. There's a reason this beloved beverage holds market share and mindshare in Japan on-par with (and occasionally eclipsing) sake. If you're looking to explore those reasons, this week's episode is the perfect place to start. Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on whatever service delivers you all of your podcasting needs. Contact us at questions@sakeonair.staba.jp with any thoughts about this week's show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We'll be back in two weeks' time with more Sake On Air.Have a happy and healthy week, everyone.Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
We've been relatively quiet on the shochu front in recent months, but we're looking to remedy that this week by serving up an episode that should inspire our listeners to begin procuring their shochu and awamori selections for the weekend and beyond.This week Christopher Pellegrini welcomes frequent collaborator, author and co-host of the Japan Distilled podcast, Stephen Lyman. Stephen took us on a detailed tour of Yamatozakura Distillery for the Sake Future Summit back in 2020, joined us to talk about his book, Guide to Japanese Drinks, back on Episode 26, and also appeared on Episode 14 to discuss some of the finer nuances of our favorite koji-crafted distillates.While shochu and awamori can be served up wonderfully any myriad of ways, this week Stephen and Christopher drill down into the basics. How are shochu and awamori most commonly prepared, served and consumed in Japan? Why would you select one style over another and how does it influence the sensory experience? What styles of shochu naturally lend themselves to certain serving and drinking styles?As shochu and awamori expand their reach across the globe, drinking and service styles are diversifying at a dizzying pace – which is incredible. But for this episode, our hosts inform as to not only ‘what' the common and established drinking styles are, but also ‘why'. There's a reason this beloved beverage holds market share and mindshare in Japan on-par with (and occasionally eclipsing) sake. If you're looking to explore those reasons, this week's episode is the perfect place to start. Thanks for once again tuning in to Sake On Air. You can help new listeners discover the show by leaving us a review on Apple Podcasts or on whatever service delivers you all of your podcasting needs. Contact us at questions@sakeonair.com with any thoughts about this week's show, and feel free to follow us on Instagram, Twitter, and Facebook. Everything from Sake Future Summit 2020, as well as a number of other recordings, are all archived over on our YouTube channel, as well.We'll be back in two weeks' time with more Sake On Air.Have a happy and healthy week, everyone.Kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.
In the 15th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deep dive into kokuto shochu. This continues a multi-part series breaking down the various styles of honkaku shochu, which are classified by ingredient type in the main fermentation.
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In the 14th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deep dive into sweet potato shochu. This continues a multi-part series breaking down the various subcategories of honkaku shochu, which are classified by ingredient type in the main fermentation.
In the 13th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deeper dive into barley shochu. This continues a multi-part series breaking down the various subcategories of honkaku shochu, which are classified by ingredient type in the main fermentation.
In the 12th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deeper dive into rice shochu. This begins a multi-part series breaking down the various subcategories of honkaku shochu, which are classified by ingredient type in the main fermentation.
In the 11th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle their most controversial topic yet: shochu vs. soju. One made in Japan (shochu) and one made in Korea (soju). A previous post on kanpai.us ended up garnering the most visits and more comments than usual, many defending soju. Well, we are here to set the record straight.
In the 8th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman reflect on what defines authentic whisky in Japan and abroad. In this fourth and final part of our series on Japanese whiskies, we ask a few questions that sent us down a rabbit hole of ideas and suggestions that the Japanese whisky industry may never consider, but we enjoyed discussing.
In the 7th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman introduce the newly announced Japanese whisky standards. In this third of a planned four-part series on Japanese whiskies, we dive into the production quality standards, labeling rules, and other arcane parts of the new guidance issued by the Japanese Spirits and Liqueur Makers Association (JSLMA). These voluntary standards go into effect April 1, 2021 and JSLMA members are expected to be fully compliant by March 31, 2024. NOTE: This episode is being released between 2 regularly scheduled podcast episodes due to the "breaking news" nature of these announcements.
In this week's episode, we chat to shochu experts Stephen Lyman and Christopher Pellegrini. We don’t use the word ‘experts’ lightly; these guys really know their stuff. We discussed the basics, starting from what shochu is and how it is different to sake and awamori, as well as how it is similar to other beverages the average imbiber might recognize. We go deeper into the processes and ingredients involved in making this ubiquitous yet mysterious drink. We quiz the guys on their knowledge of shochu (among others) breweries across Japan. Stephen and Christopher rate the purchases we made, and Joe does a quick live shochu tasting, which he is qualified to do having wasted his first year of university smelling and drinking free wine. Of course we dip our noses into the guys’ areas, and they regale us with some of their cultural miscommunications. Never dry, always sweet, and oh so tasty, this is not an episode to miss for anyone familiar with the inside of an izakaya. Best taken with ice.Listen to their podcast: Japan DistilledFollow them on Twitter: @JapanDistilled Stephen: @shochu_danjiChristopher: @ChrisPellegriniLook at their website: www.kanpai.us Buy their books dammit! Stephen: The Complete Guide to Japanese Drinks https://www.tuttlepublishing.com/japan/the-complete-guide-to-japanese-drinksChristopher: The Shochu Handbookhttps://shochu.pro/the-shochu-handbook-by-christopher-pellegrini/
Uncanny Japan - Exploring Japanese Myths, Folktales, Superstitions, History and Language
A Muramasa blade is one of exceptional quality and great bloodlust. It’s called a youtou (妖刀) in Japanese. Depending on how you translate that, it could mean cursed sword, mystic sword, or demon sword. In this episode I talk about one of the most well known youtou made by Muramasa Sengo. You can also find me on: Twitter: https://twitter.com/UncannyJapan Facebook: https://www.facebook.com/uncannyjapan/ Patreon: https://www.patreon.com/thersamatsuura Instagram: https://www.instagram.com/uncannyjapan/ YouTube: https://www.youtube.com/channel/UCqAtoUS51HDi2d96_aLv95w Website: https://www.uncannyjapan.com/ Intro and outro music by Julyan Ray Matsuura: here. Dreamsphere 1 by Sascha Ende Link: https://filmmusic.io/song/196-dreamsphere-1 License: https://filmmusic.io/standard-license Transcript: Pre-Intro Intro: Have you ever seen a Japanese katana being made? The lump of glowing red steel pounded by the sword smiths in time. It’s folded, thrust into a fire, and pounded again. This molten lump of tamahagane, a kind of impure steel, is forged, hammered, polished, and sharpened. The tsuba (guard), tsuka (handle) and saya (sheath) also need to be made with meticulous care. From beginning to end the whole process will take over a year to complete a single sword. Now imagine you have a master craftsman, a genius really, who creates the sharpest, strongest, and most deadliest of swords. But he might just be a madman. Or so the legend goes. A foul temper, single-minded concentration, and prayers whispered to the gods. Some say his own murderous spirit possessed the blades. Others say he made a deal with the devil. Whatever it was, this legendary swordsmith, Muramasa Sengo, created these Muramasa blades which also go by the name youtou (妖刀), you as in youkai, and tou meaning blade. Depending on how you want to translate that, a youtou is a cursed sword, a mystic sword, or a demon sword. So today let’s talk about bloodthirsty blades. Intro: Vaccines in Japan: Hey hey, everyone. How are you? Better? Even a little bit? I certainly hope so. I’m doing fine, busy, antsy, nervous. They still haven’t started vaccinating anyone here in Japan yet. That despite our numbers going up and the UK strain being found not only in my prefecture, but in the city where my son works. So, you can imagine that my nerves are quite frazzled. It does sound like they’ll start vaccinating front line and other health care workers at the end of February possibly March. It’s funny. I was scratching my head about why almost every Japanese friend I talk to here isn’t gung ho to get the vaccine, at all. Then I remembered back when Julyan was a baby and getting his childhood vaccines. There was one that they made a big deal about, do you REALLY want to get this one the nurses asked. Are you sure? Um, yes? It turns out in the early 1990s, the MMR (measles, mumps, and rubella) shot was believed to be making quite a few children sick. I’m not sure how proven it was, but the government did lose a few court cases and the vaccination was pulled. I believe even to this day, MMR still is not given as a three in one jab. Anyway, there is a lot of one eyebrow raising around new vaccinations it feels. New Podcast - Soothing Stories Podcast: In other news: If you don’t know or haven’t heard, I am just about to launch another show called Soothing Stories Podcast. The plan was to have it on air on January 28th. However, we decided to launch with three episodes at once, instead of one, which it taking a little more time as you can imagine. So the new launch date is February 11th, my birthday. And a holiday in Japan. The catch copy is: “Helping you escape this addled world through high quality audio, immersive music, and smooth narration; one great story at a time.” We aim to be very headphone friendly and relaxing, albeit, if you know me at all, you know the stories I like aren’t necessarily mild-mannered. Case in point, two of the first three shows we’re going to put up are “The Masque of the Red Death” by Edgar Allen Poe and “The Yellow Wallpaper” by Charlotte Perkins Gilman. So if you listen to this after February 11, the website is soothingstoriespodcast.com and the show should be available on most platforms you listen to podcasts on. Please give it a listen, and if you like it subscribe and maye leave a review? Today's Topic - Cursed Swords Youtou: Now, onto today’s show. You might not know this about me, but during high school and all through university I practiced kung fu. Ba gua, Tai qi and Hsing Yi, to be more specific. I got a Chinese broadsword at one point and fell in love. When I came to Japan to study at university here, the first thing I did was visit different clubs on campus to see which one I wanted to join. I had planned to enter the Aikido group, seeing as how the theory reminded me of the internal kung fu styles. But instead I fell head over heels in love with the kendo club. Swords! Anyway, I’ve had a couple listeners and patrons ask me to do an episode about swords or other Japanese weapons. There is so much interesting stuff out there, but this being my first on the subject, I want to start with the youtou, cursed blades. You can’t talk about youtou without mentioning Muramasu Sengo. An incredible sword-smith who lived during the Muramachi Era, think 14th - 15th centuries, which was Feudal Japan. It seems like while alive, his reputation was quite good. I mean he did make the best blades around, known for their quality, sharpness and strength. But after his death the rumors and legends began to turn more colorful and awful. So enticing they were that to this day it’s really hard to separate fact from fiction. The stories about Muramasa being not only a genius craftsman, but also wild and unpredictable and, is often written, on the brink of madness, are quite intriguing. That his swords actually had a bloodlust and gave their owners superhuman strength and resistance to pain on the battlefield, even more intriguing. But the story gets better. It’s said that the swords got to a point where they needed to draw blood. That once drawn, they had to strike someone down before being re-sheathed. If not an enemy, maybe a friend would do. Or, they would turn on their owner causing him to commit seppuku, ritual suicide. A note here. When performing seppuku, you don’t use your long katana. You use a shorter blade called a tantou. Now if you have a kaishakunin the person who performs kaishaku (your beheading) then I guess they could borrow that bloodthirsty Muramasa blade of yours for that purpose. I guess they could keep it, too. Because you won’t be needing it anymore. The funny thing is, I really couldn’t find anything on this in Japanese the Muramasa katana causing samurai to commit seppuku. If anyone knows anything or has read anything, please let me know. One of my great curiosities in life, is how information and stories change when translated from one language to the next. So I kind of wonder if that’s just and English language thing, or not. Okay, back to the youtou, finally, the katana could, if circumstances were right, or wrong as the case may be, drive its owner insane. A couple unusual distinctions of a Muramasa sword. It had a Muramasa-ba, or edge. That’s that gorgeous wavy shape running along the blade. And the Muramasa-nakago where the tang of the sword is curved like the belly of a fish. The shogun Tokugawa Ieyasu gave the Muramasa swords the nickname youtou, cursed blades and made them illegal because he developed a great fear of them. The story is long and detailed but basically, Ieyasu’s grandfather, father, and first son were all killed by Muramasa swords. He son having been beheaded by one. Two Muramasa Blade Facts: Two more Muramasa facts before I go into a couple other youtou. Fact number one, I found really interesting — keep in mind that Japan and Russia have a chilly relationship — back in 2017, when then Prime minister Abe met Putin they exchanged gifts. Abe, knowing that Putin loved the sport, gifted Putin with a book about judo. What did Putin give Abe? A Muramasa sword! It was taken by American troops during WW2, somehow ended up in Russia and Putin ‘returning’ the sword to Japan was reported to be a sign of goodwill. Fact number two: Wolverine had a Muramasa blade and he might be getting another. There are other interesting and cursed blades out there and I’m still reading about them and taking notes, definitely going to do a part two to this. Muramasa and Masamune Legend: Let me end with a story. There is another master swordsmith out there. His name is Honjo Masamune and is thought to be the best sword maker ever. Now this is a great legend, but it’s interesting that it could never have happened because Honjo Masamune and Sengo Muramasa didn’t even live at the same time. Still, it’s a good tale. One day the wild and crazy Muramasa challenged his master, the calm and peaceful Masamune to a test to see who made the finer sword. They would suspend their best blades in a river with the cutting edge facing against the current. Muramasa was first. His katana was called the Juuchi Yosamu (10,000 cold nights). It cut through everything that flowed toward it. Leaves, fish, even the very air that blew by. Masamune was impressed. He hung his own sword that he had named Yawarakai te (soft or tender hands). They waited. But only leaves were cut. Fish did swim up to the blade, but they weren’t sliced. Muramasa laughed at his master and declared himself the winner. A monk, though, had been watching the whole scene. He came over, hold up. He explained what he’d seen. Muramasa’s katana was a fine sword, but it was blood thirsty and evil. It didn’t care what it sliced through. It could be slicing innocent butterflies or enemies heads. It didn’t matter. Masamune’s sword however was by far the better. It could differentiate between evil and good and wouldn’t needlessly kill an innocent life. There are actually a couple different versions of that story. They’re all pretty good. Ending: Okay, I’ll stop there for today. There is a lot of cool sword stuff out there. Like for example, one of my patrons asked about the extremely long and mysterious Norimitsu Oodachi. It’s 3.77 meters long and weighs 14.5 kilograms. Impossible for a samurai in the 15th century to carry. So was it ceremonial or perhaps wielded by a giant? I’m still reading up on that one. I hope to get an episode about it later this year. And finally, finally I have a podcast recommendation. If you’re at all interested in Japanese spirits (the alcohol variety, that is). Please give a listen to a show called Japan Distilled. It is Christopher Pellegrini and Stephen Lyman, both experts in the field and both have written books on the subject. The reason I know about it because my Uncanny Japan’s Rich Pav is sound engineer for them. It’s a fun, interesting, and really informative show. I’m not a big shochu or whiskey drinker, and I’m riveted. That’s Japan Distilled Podcast. Thank you every single one of you for listening, stay safe and well, and I will talk to you again in two weeks.
In the 4th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle a completely unexpected and under-appreciated Japanese spirit - rum. Japan has a more than 400-year history of commercial sugar cane production thanks to the semi-tropical regions of southern Japan. Yet, Japanese rum as we understand rum did not appear in Japan until the 20th century. Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/) Mixing and Editing: Rich Pav (https://www.uncannyjapan.com/)
In this episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman introduce you to the wonderful world of shochu, Japan's traditional craft spirit. Most people outside Japan think of sake as Japan's national drink and are more familiar with Japanese whisky, but shochu outsells sake and whisky in Japan. In fact, more shochu is made is Japan every year than tequila in Mexico. But what exactly is it? In this episode you'll find out. Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/) Mixing and Editing: Rich Pav (https://www.uncannyjapan.com/)
There are plenty of books about wine or whiskey. You go to any bookshop and you can always find something. Unfortunately, there are actually not many English language books available about the beautiful drink of Japanese sake. Definitely more than 5 (I’ve got seven) but still probably fewer than 15. But the five books I am going to talk about are probably the must. Don't forget, Sugidama Podcast now has a sponsor, London Sake, an excellent online sake store. London Sake has one of the widest selections of premium and craft sake available online today. They deliver across the UK and Europe, and with over 100 sake from 25 breweries, there really is something for everyone.Using simple online tasting notes and sensible, affordable food pairings they help you find the perfect sake without any of the fuss. Listeners of the podcast can get a 10% discount Listen to the episode to get the magical code! London Sake: making sake simple.Episode's Content:Books about sake in EnglishThe Sake Handbook by John Gauntner Sake Confidential by John GauntnerThe Book of Sake: A Connoisseur's Guide by Philip HarperThe Japanese Sake Bible by Brian AshcraftThe Complete Guide to Japanese Drinks by Stephen Lyman and Chris BuntingSake of the episode: Kubota Senju (Ginjo) Kampai!Sake mentioned:Kubota Senjyu GinjoAsahi Shuzo Sake Brewing CompanyLondon SakeMusic used:Wirklich Wichtig (CB 27) by Checkie Brown https://freemusicarchive.org/music/Checkie_Brown_1005/hey/Wirklich_Wichtig_CB_27Just Arround the World (Kielokaz ID 362) by KieLoKaz https://freemusicarchive.org/music/KieLoKaz/Free_Ganymed/Just_Arround_the_World_Kielokaz_ID_362Licence: https://creativecommons.org/licenses/by-nc-nd/4.0/Vocal: Svetlana
Shochu is Japan's lesser-known alcoholic favorite with a rich culture, heritage, and process all its own. Join our conversation as we talk with Shochu expert Stephen Lyman a native New Yorker who is an expert in this famous distilled liquor prominent in his hometown island of Kyushu, Japan's southern island. Find out more about Shochu on Stephen Lyman's website, instagram, twitter and facebook pages & deep insights in his new book: https://www.tuttlepublishing.com/japan/the-complete-guide-to-japanese-drinks (https://www.tuttlepublishing.com/japan/the-complete-guide-to-japanese-drinks) Facebook: https://www.facebook.com/kampaius (https://www.facebook.com/kampaius) Twitter: https://twitter.com/shochu_danji (https://twitter.com/shochu_danji) #shochuexpert #stephenlyman #japanesealcohol Support this podcast
This week Shochu connoisseur Stephen dropped in to talk all about he put the work into to take his passion for shochu about as far as it can possibly go. Check out the links to his stuff below. Right-Click to Download the Mp3 [Check out Stephen's Stuff: Insta | Twitter | Bar | Book | Facebook Group] [Follow the Show: Twitter | Instagram | Facebook | Youtube] [Find a Job: JobsinJapan.com] [Discuss the show: Discord] [Support: Patreon] [Leave a Review (You Rock): iTunes] Every episode of the podcast is available on iTunes, Android, and Stitcher. Make sure to subscribe to the show so that you don't miss out on any new episodes as they're released. All ratings and reviews are also greatly appreciated. Thanks for listening! Discuss this episode with like minded people on the ALTInsider discord:
This week's episode is especially timely, as Justin managed to squeeze in an interview with Stephen Lyaman to coincide with the launch of his brand new book, The Complete Guide to Japanese Drinks, co-authored together with Chris Bunting, author of Drinking Japan, which released October 1st in the U.S. and is already largely available internationally thanks to Tuttle Publishing. Those familiar with Stephen's work may associate mostly with Japan's beloved indigenous spirit, shochu. Sake On Air's shochu aficionado, Christopher Pellegrini sat down for an extensive interview with Stephen back in Episode 14. Giving that show a listen first will be a great primer for this week's discussion. This week's show is a lot of fun because we delve into a great deal more than just sake and shochu. A rarity for the show, Stephen's new book gave us a great opportunity to discuss Japanese wine, whiskey, beer, cocktails, and how all of these things play into the greater landscape of ‘drinking in Japan.' Stephen is currently on the road promoting his new book, so be sure to listen in for upcoming tour dates, as well as follow him on Twitter and Instagram in order to keep tabs on the Kyushu-based founder of Kampai.us and East Coast instructor for the Sake School of America Certified Shochu Advisor Course, and hopefully thank him in-person for his great contribution with The Complete Guide to Japanese Drinks. We'd love your thoughts and feedback on this week's episode. Let us know what excites you about shochu at questions@sakeonair.staba.jp You can always follow us on Instagram, Twiiter, and Facebook, and if you're so inclined, our YouTube channel is finally just about up-to-date as well, for those that prefer plenty of video-distractions just one click away. Also, reviews are great. If you have a moment, please do share a few kind words. It helps the show like you wouldn't believe. Thanks for listening, and kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
This week’s episode is especially timely, as Justin managed to squeeze in an interview with Stephen Lyaman to coincide with the launch of his brand new book, The Complete Guide to Japanese Drinks, co-authored together with Chris Bunting, author of Drinking Japan, which released October 1st in the U.S. and is already largely available internationally thanks to Tuttle Publishing. Those familiar with Stephen’s work may associate mostly with Japan’s beloved indigenous spirit, shochu. Sake On Air’s shochu aficionado, Christopher Pellegrini sat down for an extensive interview with Stephen back in Episode 14. Giving that show a listen first will be a great primer for this week’s discussion. This week’s show is a lot of fun because we delve into a great deal more than just sake and shochu. A rarity for the show, Stephen’s new book gave us a great opportunity to discuss Japanese wine, whiskey, beer, cocktails, and how all of these things play into the greater landscape of ‘drinking in Japan.’ Stephen is currently on the road promoting his new book, so be sure to listen in for upcoming tour dates, as well as follow him on Twitter and Instagram in order to keep tabs on the Kyushu-based founder of Kampai.us and East Coast instructor for the Sake School of America Certified Shochu Advisor Course, and hopefully thank him in-person for his great contribution with The Complete Guide to Japanese Drinks. We’d love your thoughts and feedback on this week’s episode. Let us know what excites you about shochu at questions@sakeonair.com You can always follow us on Instagram, Twiiter, and Facebook, and if you’re so inclined, our YouTube channel is finally just about up-to-date as well, for those that prefer plenty of video-distractions just one click away. Also, reviews are great. If you have a moment, please do share a few kind words. It helps the show like you wouldn’t believe. Thanks for listening, and kampai! Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is a co-production between Export Japan and Potts.K Productions, with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” is composed by forSomethingNew for Sake On Air.
Our guest is Stephen Lyman who is known as a leading shochu expert. He joined us on Episode 23 and talked about shochu extensively. He moved to Japan in 2018 and now lives in the mecca of shochu Fukuoka Prefecture in Japan. Stephen recently published an intriguing book titled “The Complete Guide to Japanese Drinks”. Also, he now has a cool shochu bar in Fukuoka. In this episode, we will discuss his new life in Japan, his exciting new book, Japanese drinking culture that he deeply observes as a resident of Japan, and much, much more! Japan Eats is powered by Simplecast.
Sake is out this week and Shochu is in! Christopher Pellegrini takes the hotseat to interview his partner in crime, Stephen Lyman. Stephen Lyman is the founder of Kampai.us and the East Coast instructor for the Sake School of America Certified Shochu Advisor Course. Currently based in Fukuoka city on the island of Kyushu, Stephen now splits his time between Kyushu and New York. Every season for the past 6 years he has been helping Yamatozakura Distillery with their shochu production. He and Chirstopher have gone into business together to open Yokaban, a new shochu bar in Fukuoka, and Stephen is also finishing up with his first book, The Complete Guide to Japanese Drinks, which he co-authored together with Chris Bunting, author of Drinking Japan. 02:25 Stephen’s journey to Japan 04:40 Meeting shochu in NYC 07:00 Starting Kampi.us 08:30 Shochu Tasting Competition 10:53 Meeting Sekai Ishizuka and traveling to Japan together 13:30 Meeting Takkan Wakamatsu 15:02 Interning with Yamatozakura 17:40 The Complete Guide to Japanese Drinks 23:10 The Certified Shochu Advisor Course 30:15 How Stephen and Chris met 35:00 Chris and Stephen’s Shochu Bar (Yokaban NY) 38:00 Drinking Games 39:40 Looking toward the future 46:10 Drinking Shochu and Awamori at home 49:45 Challenges selling Shochu abroad 56:40 Shochu as an artisanal Spirit 58:58 Final remarks We’d love your thoughts and feedback on this week’s episode. Let us know what excites you about shochu at questions@sakeonair.com You can always follow us on Instagram, Twiiter, and Facebook, if you’re so inclined. And while it has been rather quiet for a long time now, expect updates to our YouTube channel very soon. Also, reviews are great. If you have a moment, please do share a few kind words. It helps the show like you wouldn’t believe. A big thanks to Frank for another great production this week. The Export Japan team is helping us with a few other show-related things at the moment, as well. We’ll have more to share here very soon. Thanks for listening! Sake On Air is broadcast from the Japan Sake & Shochu Information Center and made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan. Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.
This week's guest is Stephen Lyman, one of the leading American experts on authentic Japanese shochu. He has visited approximately 70 shochu distilleries and has sampled around 2,000 different brands. In 2015, he was the first person to become a certified shochu adviser through the Sake School of America. He was also designated the first shochu ambassador through the Cool Japan initiative from the Japan National Tourism Organization. He now works closely with the Japanese government, importers and distributors, and shochu companies to educate and promote shochu in the United States. In 2013 he began working at a handmade shochu distillery in Kagoshima every fall. Japan Eats is powered by Simplecast
Stephen Lyman, Cool Japan Ambassador - Honkaku Shochu, Certified Shochu Adviser - Sake School of America and founder of Kampai.us, joins Mary, Chris and Rachel in the studio. We delve into the fascinating world of shochu, a traditional distilled beverage from Japan. Shochu is made from a variety of sources, including barley, rice, sweet potato and chestnut, koji, yeast and water. Tune in to find out how shouchu is made, how to taste it and much, much more.
“Kampai!” or “Cheers!” This week on Japan Eats host Akiko Katayama welcomes Stephen Lyman to the studio talking all about the Japanese alcoholic beverage shochu. Founder and editor of Kampai!, Stephen explains his devotion to shochu, of which he is an expert and shares his travels to Kyushu (where 90%+ of authentic shochu is made) where he visited 6 distilleries and tried 262 different shochu (there are an estimated 6,000 labels from 600 distilleries in Japan) in just 5 days. Stephen went on to neighboring Okinawa where he visited 5 more Awamori distilleries. Upon his return from Japan he realized he had just scratched the surface of understanding shochu, but by this point his obsession had turned into a passion. After the break, Akiko and Stephen taste select shochu in studio and discuss traits to look for in the unique beverage. “Virtually all shochu is aged 3 to 6 months.” [28:30] “If I’m just out drinking with friends, the easiest way to drink it is on the rocks… In the summertime I really like shochu with soda.” [29:45] –Stephen Lyman on Japan Eats
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