Japan Distilled: Recent Episodes
Christopher Pellegrini, Stephen Lyman
Distilled spirits have been made in Japan for over 600 years, but even today these drinks remain unknown outside the Land of the Rising Sun. Join shochu and awamori ambassadors Christopher Pellegrini and Stephen Lyman bi-weekly for a deep dive into Japan's best kept secrets. If you enjoy exploring craft spirits from around the world, but think whisky is the most popular Japanese spirit, you are in for a treat with the Japan Distilled podcast.
In episode 87, Stephen chats koji spirits in Charleston, South Carolina as a guest of Imbibe Magazine's editor in Chief, Paul Clarke (listen to episode 69 for more of his thoughts on Japanese spirits) and James Beard Award winning author, bartender, and bar owner, Julia Momose. The trio hosted a live panel discussion of koji spirits to a group of guests, most of whom had never tried shochu, awamori, or koji whiskey before.
In episode 86, Stephen spends some time musing on the recent announcement that the U.S. Surgeon General recommends cancer warnings on beverage alcohol labels.
UNESCO Koji Fermentation recognition? In episode 83, we discuss the recent announcement that Japanese koji alcohol fermentation has been named an intangible cultural heritage.
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 80, our hosts take a deeper look at The SG Shochu from The SG Group, lead by internationally recognized bartender, Shingo Gokan.
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.
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.
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 75 our hosts at long last profile the iconic and iconoclastic Chuko Distillery in Okinawa.
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.
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.
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.
In episode 70, Stephen reflects on succession challenges in small family distilleries on his first solo podcast for Japan Distilled.
In episode 69, Stephen chats with editor in chief of Imbibe Magazine, Paul Clarke, toward the end of their Imbibe in Kyushu Distillery Tour.
In episode 68 of the Japan Distilled podcast, Stephen puts Christopher on the spot with an impromptu spirits evaluation.
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.
In episode 66, Stephen chats with former professional skateboarder Jason Rogers, founder of Yabai Chuhai.
In episode 65 of the Japan Distilled podcast, we discuss something that is often overlooked in discussions of distilled spirits production. What's happening inside the pot still?
In episode 64, Stephen takes the show on the road and interviews Chris Anderson-Tarver of Denver Distillery in Colorado.
In episode 63, Christopher Pellegrini takes the interviewer's chair as he welcomes his friend and fellow Tokyo Swallows fan, Mac Salman of Kanpai Planet.
In episode 62, our hosts dive into our 2nd ever shochu distillery profile. This one for Sanwa Shurui, makers of iichiko shochu.
In the 61st episode of the Japan Distilled podcast, at long last your hosts dive into soba shochu.
In the 60th episode of the Japan Distilled podcast, your hosts take a long, hard look at koji cocktails. That is, cocktails made with koji based spirits.
In Episode 59 of The Japan Distilled Podcast, your co-hosts profile Mitosaya Botanical Distillery in Chiba Prefecture, makers of some of the most interesting eau de vie we’ve ever tried.
In this bonus episode addendum to the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to reveal and discuss the finalists for the 1st ever Japan Distilled Koji Spirits Cocktail Competition.
In the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to discuss the origins of Japanese cocktail culture.
In episode 57 of the Japan Distilled podcast, your host Stephen Lyman is joined by author and podcaster Jim Rion for a deep dive on sanaburi shochu, one of the original forms of kasutori shochu.
In episode 56 of the Japan Distilled podcast, your hosts Christopher Pellegrini & Stephen Lyman dive deeper into Ryukyu Awamori, which is the oldest distilling tradition in Japan.
In episode 55 of the Japan Distilled podcast, Stephen & Christopher try to build a $200 USD home bar full of delicious koji spirits.
In episode 54 of the Japan Distilled podcast, we discuss something that is almost never talked about in spirits. Dilution. Nearly all distilled beverage alcohol has water added before bottling. Why is that? And why is it so incredibly important in Japan?
In the 53rd episode of the Japan Distilled podcast, we complete Jokichi Takamine's improbable journey and reflect on his legacy. This is the 2nd in a 2 part series so if you missed episode 52, we recommend you go back and have a listen about Jokichi Takamine's formative years.
In the 52nd episode of the Japan Distilled podcast, we take you through the foundational years of the improbable and remarkable journey of the first Japanese person to ever make whiskey: Jokichi Takamine. It's probably not too much to say that Jokichi Takamine is the most important Japanese immigrant to ever live in the United States. His whiskey is just a small part of his story.
In our 51st episode we take stock of things and decide to reflect on the effects alcohol has on our bodies while considering ways to more safely enjoy these drinks we know and love.
In 50th episode we have a little spirits Q&A fun with our hosts answering listener questions about topics ranging from underrated distilleries to Casper the Friendly Ghost.
In episode 49, our hosts profile Furusawa Distillery, the only distillery in Japan that has had not just one, but two female presidents. Includes a brief interview with current toji, Masako Furusawa, who is the 5th generation owner.
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.
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.
In episode 46 of the Japan Distilled podcast, our hosts tackled a a thorny topic. The concept of terroir in spirits.
In the 45th episode of the Japan Distilled podcast, your host Stephen Lyman has a fun chat with the founders of Africa's first shochu, Tanuki. Brought to South Africa by founders Brock Kuhlman and Ulrich Terblanche.
In episode 44, our hosts finish a 3 part series into the WTO Geographic Indications with a deep dive into Satsuma Shochu, the Bordeaux of the Japanese spirits world.
In episode 43, our hosts continue a 3 part exploration into the WTO Geographic Indications for shochu made in Kyushu and surrounding islands. For this episode, we dive into Iki Shochu in particular.
In episode 42, our hosts begin a 3 part exploration into the World Trade Organization Geographic Indications for shochu made in Kyushu and surrounding islands. For this episode, we dive into Kuma Shochu in particular.
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
Episode 34 is taking a little longer than usual to write, record, and edit, but we truly hope it will be worth the wait. It's the first in a 3 part series that we are very excited to share with you. Stephen has been working at the Yamatozakura shochu distillery in Ichiki, Kagoshima, every fall for almost a decade and we've decided to try take you on a journey through a day in the life of the distillery. Narrated by Rich Pav of Uncanny Robot.
The series will be broken into three parts:
Morning the workday starts at 5am with a break at noon.
Afternoon from 12:30pm to 6:30pm before a break for dinner.
Night 8pm to 1am or later.
In the meantime, we recommend you listen to our back catalogue, particularly these episodes are they are directly related to the next 3.
Episode 3. Introducing Japanese Shochu
Episode 14. The Smelly, Wonderful World of Sweet Potato Shochu
Until next week, please enjoy.
Kampai!
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.
In the 29th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a look back at the most important man in the history of Japanese whisky. Masataka Taketsuru not only build the Yamazaki Distillery for Suntory, but then set out on his own and founded Nikka. The ripples of his contribution are still being felt today.
In the 28th and second episode of season two of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman dive into the huge increase in new Japanese whisky making licenses that have been issued in the past 5 years as well as who may be behind some of these new ventures.
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.
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.
In the 15th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deep dive into kokuto shochu. This continues a multi-part series breaking down the various styles of honkaku shochu, which are classified by ingredient type in the main fermentation.
In the 14th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deep dive into sweet potato shochu. This continues a multi-part series breaking down the various subcategories of honkaku shochu, which are classified by ingredient type in the main fermentation.
In the 13th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deeper dive into barley shochu. This continues a multi-part series breaking down the various subcategories of honkaku shochu, which are classified by ingredient type in the main fermentation.
In the 12th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a deeper dive into rice shochu. This begins a multi-part series breaking down the various subcategories of honkaku shochu, which are classified by ingredient type in the main fermentation.
In the 11th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle their most controversial topic yet: shochu vs. soju. One made in Japan (shochu) and one made in Korea (soju). A previous post on kanpai.us ended up garnering the most visits and more comments than usual, many defending soju. Well, we are here to set the record straight.
In this episode we explain the differences between Japanese sake and shochu (and awamori). They are uniquely Japanese due to some key similarities, but their key differences make them very different in how we enjoy them.
In this episode we explain the differences between honkaku, otsurui, korui, konwa, single distilled, multiply distilled, and white liquor categories of shochu in Japan.
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 episode we explore how Japan's best whiskies rose from obscurity to beat the best Scotch whiskies in the world in their own backyard.
In this first of a 3 part series, we tackle the origins of Japanese whisky from the samurai's first taste to the collapse of the Japanese whisky industry in the wake of the bubble burst.
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 the 3rd episode of the Japan Distilled podcast, we introduce you to the mysterious world of Okinawan awamori.
Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/)
Mixing and Editing: Rich Pav (https://www.uncannyjapan.com/)
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/)
In this first episode of the Japan Distilled podcast, your hosts Christopher Pellegrini & Stephen Lyman introduce the vital Japanese words needed to explore the traditional Japanese distilled spirits of shochu and awamori. The sooner you remember these first few words, the faster you will begin to understand these fascinating drinks. By learning these few key Japanese words and phrases, you can talk about shochu and awamori like a pro and even make yourself understood in a bar or restaurant in Japan.
Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/)
Mixing and Editing: Rich Pav (https://www.uncannyjapan.com/)