A little New Years treat.

Our last episode of 2024, but a few episodes that we are considering part of season 4 will release in January.

UNESCO intently cultural heritage status for koji alcohol fermentation and what that means for shochu & awamori.

Kanpai!

japandistilled.com/unesco-koji-...

Finally recorded our first episode in ages and our sound editor comes back with, “Did you change computers? You sound like you’re on a telephone.”

😤

Many of you may know that Kanosuke makes malt whisky in Kagoshima. What you may not realize is that they have been barrel aging rice shochu since 1957 as Mellowed Kozuru.

They’ve released Kanosuke rested in shochu casks. In 2023 they released Mellowed Kozuru aged in Kanosuke casks.

Typically shochu is served as the customer orders it, most often on the rocks, in a highball, ice and cold water, or with hot water. At this tiny shochu bar, the owner gives you your shochu straight and whatever dilution materials you need to build your own. Great way to try something new.

It pays to ask what shochu a spot in Japan has tucked behind the bar. This 1997 Mori Izo was lurking at a Michelin star restaurant with a stellar wine program.

This rare bottle is selling on the secondary market for >¥85K (>$550 USD). You don’t want to know the price per glass (you’d be jealous).

The oldest existing written reference to shōchū dates back to the 16th century. Learn all about this fascinating Japanese distilled liquor here:

INTRO:

This is the Japan Distilled Podcast, a podcast about all things distilled beverage alcohol in Japan. Episodes about spirits categories to get you started, deep dives into fermentation & distilling to get your geek on, and interviews with industry leaders.

Kanpai!

japandistilled.com