Japan Distilled Podcast
@japandistilled.bsky.social
A podcast about Japanese spirits (the kind you drink) brought to you by our hosts Christopher Pellegrini & Stephen Lyman. Please enjoy responsibly. Kanpai!
Episode 38: Koji - the magical mold
It's a bit wild we went this long without a complete dedicated episode to koji, though it was mentioned in about 80% of episodes before this one. This is the geeky deep dive that was long overdue.
It's a bit wild we went this long without a complete dedicated episode to koji, though it was mentioned in about 80% of episodes before this one. This is the geeky deep dive that was long overdue.
Koji: the magical mold (Ep. 38) - Japan Distilled
In episode 38 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman dive into koji, the national mold of Japan.
japandistilled.com
November 15, 2024 at 6:24 AM
Episode 38: Koji - the magical mold
It's a bit wild we went this long without a complete dedicated episode to koji, though it was mentioned in about 80% of episodes before this one. This is the geeky deep dive that was long overdue.
It's a bit wild we went this long without a complete dedicated episode to koji, though it was mentioned in about 80% of episodes before this one. This is the geeky deep dive that was long overdue.
Episode 37: Sundays Spirits with Elliot Faber
Stephen sits down to chat with sake expert and whisky brand developer, Elliot Faber. Originally from Canada, he's now become a serial entrepreneur in Hong Kong, Singapore, and now Malaysia.
Stephen sits down to chat with sake expert and whisky brand developer, Elliot Faber. Originally from Canada, he's now become a serial entrepreneur in Hong Kong, Singapore, and now Malaysia.
Sundays Spirits with Elliot Faber (Ep. 37) - Japan Distilled
In this episode of the Japan Distilled podcast, your host Stephen Lyman has a wide ranging conversation with Elliot Faber of Sundays Spirits in Hong Kong.
japandistilled.com
November 15, 2024 at 6:24 AM
Episode 37: Sundays Spirits with Elliot Faber
Stephen sits down to chat with sake expert and whisky brand developer, Elliot Faber. Originally from Canada, he's now become a serial entrepreneur in Hong Kong, Singapore, and now Malaysia.
Stephen sits down to chat with sake expert and whisky brand developer, Elliot Faber. Originally from Canada, he's now become a serial entrepreneur in Hong Kong, Singapore, and now Malaysia.
Episode 36: The Evening Shift in a Shochu Distillery
Making shochu in a traditional way is a labor of love with 17 or 18 hour work days common when making premium products. Rich Pav finishes up the 3 part series as he narrates Stephen's essay on his experiences.
Making shochu in a traditional way is a labor of love with 17 or 18 hour work days common when making premium products. Rich Pav finishes up the 3 part series as he narrates Stephen's essay on his experiences.
The Evening Work at a Shochu Distillery (Ep. 36) - Japan Distilled
In this episode of the Japan Distilled podcast, we take you on an auditory journey, exploring the evening work in a handmade shochu distillery.
japandistilled.com
November 15, 2024 at 6:24 AM
Episode 36: The Evening Shift in a Shochu Distillery
Making shochu in a traditional way is a labor of love with 17 or 18 hour work days common when making premium products. Rich Pav finishes up the 3 part series as he narrates Stephen's essay on his experiences.
Making shochu in a traditional way is a labor of love with 17 or 18 hour work days common when making premium products. Rich Pav finishes up the 3 part series as he narrates Stephen's essay on his experiences.
Episode 35: The Afternoon Shift in a Shochu Distillery
Part of our 3 part series, Rich Pav narrates Stephen's essay on working in a traditional shochu distillery in rural Kagoshima.
Part of our 3 part series, Rich Pav narrates Stephen's essay on working in a traditional shochu distillery in rural Kagoshima.
The Afternoon Shift in a Shochu Distillery (Ep. 35) - Japan Distilled
In this episode of the Japan Distilled podcast, your host Stephen Lyman takes you on an auditory journey, working the afternoon shift in a shochu distillery.
japandistilled.com
November 15, 2024 at 6:24 AM
Episode 35: The Afternoon Shift in a Shochu Distillery
Part of our 3 part series, Rich Pav narrates Stephen's essay on working in a traditional shochu distillery in rural Kagoshima.
Part of our 3 part series, Rich Pav narrates Stephen's essay on working in a traditional shochu distillery in rural Kagoshima.
Episode 34: The Morning Shift in a Shochu Distillery
This is the beginning of a 3 part series on Stephen's experiences working in a traditional shochu distillery in Kagoshima. Narrated by our editor, Rich Pav.
This is the beginning of a 3 part series on Stephen's experiences working in a traditional shochu distillery in Kagoshima. Narrated by our editor, Rich Pav.
The Morning Shift in a Shochu Distillery (Ep. 34) - Japan Distilled
In the episode of the Japan Distilled podcast we take you on an auditory journey, working the morning shift in a handmade shochu distillery.
japandistilled.com
November 15, 2024 at 6:24 AM
Episode 34: The Morning Shift in a Shochu Distillery
This is the beginning of a 3 part series on Stephen's experiences working in a traditional shochu distillery in Kagoshima. Narrated by our editor, Rich Pav.
This is the beginning of a 3 part series on Stephen's experiences working in a traditional shochu distillery in Kagoshima. Narrated by our editor, Rich Pav.
Episode 33: A Deep Cut with Joshin Atone of The SG Shochu
A discussion with former SG Group bartender, Joshin Atone, who helped bring The SG Shochu to market. How he traveled from a lower east side concept izakaya to Shanghai to Tokyo to brand builder.
A discussion with former SG Group bartender, Joshin Atone, who helped bring The SG Shochu to market. How he traveled from a lower east side concept izakaya to Shanghai to Tokyo to brand builder.
A Deep Cut with Joshin Atone of The SG Shochu (Ep. 33) - Japan Distilled
In this episode of the Japan Distilled podcast, your host Stephen Lyman has a conversation with Joshin Atone of The SG Shochu.
japandistilled.com
November 15, 2024 at 6:24 AM
Episode 33: A Deep Cut with Joshin Atone of The SG Shochu
A discussion with former SG Group bartender, Joshin Atone, who helped bring The SG Shochu to market. How he traveled from a lower east side concept izakaya to Shanghai to Tokyo to brand builder.
A discussion with former SG Group bartender, Joshin Atone, who helped bring The SG Shochu to market. How he traveled from a lower east side concept izakaya to Shanghai to Tokyo to brand builder.
Episode 32: The 1st Cuts are the Deepest
More geeking out, this time over cuts during spirits runs. Cuts are the decisions distillers make that give their final product the flavor and aroma profile so these decisions are vitally important. Things cut a little differently in Japan, of course.
More geeking out, this time over cuts during spirits runs. Cuts are the decisions distillers make that give their final product the flavor and aroma profile so these decisions are vitally important. Things cut a little differently in Japan, of course.
The 1st Cuts are the Deepest (Ep. 32) - Japan Distilled
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 ...
japandistilled.com
November 15, 2024 at 6:24 AM
Episode 32: The 1st Cuts are the Deepest
More geeking out, this time over cuts during spirits runs. Cuts are the decisions distillers make that give their final product the flavor and aroma profile so these decisions are vitally important. Things cut a little differently in Japan, of course.
More geeking out, this time over cuts during spirits runs. Cuts are the decisions distillers make that give their final product the flavor and aroma profile so these decisions are vitally important. Things cut a little differently in Japan, of course.
Epsisode 31: Welcome to Umami Mart
Our very 1st guest interview episode with Kayoka and Yoko, the founders of Umami Mart in lovely Oakland, California. This bar supply store, liquor store, and now proper bar is the the place to go in the Bay Area for all things Japanese spirits and cocktails.
Our very 1st guest interview episode with Kayoka and Yoko, the founders of Umami Mart in lovely Oakland, California. This bar supply store, liquor store, and now proper bar is the the place to go in the Bay Area for all things Japanese spirits and cocktails.
Welcome to Umami Mart (Ep. 31) - Japan Distilled
In this episode of the Japan Distilled Podcast, your host Stephen Lyman interviews the founders and owners of Umami Mart in Oakland, California.
japandistilled.com
November 15, 2024 at 6:24 AM
Epsisode 31: Welcome to Umami Mart
Our very 1st guest interview episode with Kayoka and Yoko, the founders of Umami Mart in lovely Oakland, California. This bar supply store, liquor store, and now proper bar is the the place to go in the Bay Area for all things Japanese spirits and cocktails.
Our very 1st guest interview episode with Kayoka and Yoko, the founders of Umami Mart in lovely Oakland, California. This bar supply store, liquor store, and now proper bar is the the place to go in the Bay Area for all things Japanese spirits and cocktails.
Episode 30: Eau de Vie: Lovely Japanese Water of Life
It may surprise some spirits fans to learn that there are several eau de vie distillers in Japan, but now that you know that you should not be surprised that they are making some of the most unique and interesting spirits on the planet.
It may surprise some spirits fans to learn that there are several eau de vie distillers in Japan, but now that you know that you should not be surprised that they are making some of the most unique and interesting spirits on the planet.
Eau de Vie: Lovely Japanese Water of Life (Ep. 30) - Japan Distilled
In this episode of Japan Distilled, your hosts dive into previously uncharted waters. That is eau de vie, the water of life.
japandistilled.com
November 15, 2024 at 6:24 AM
Episode 30: Eau de Vie: Lovely Japanese Water of Life
It may surprise some spirits fans to learn that there are several eau de vie distillers in Japan, but now that you know that you should not be surprised that they are making some of the most unique and interesting spirits on the planet.
It may surprise some spirits fans to learn that there are several eau de vie distillers in Japan, but now that you know that you should not be surprised that they are making some of the most unique and interesting spirits on the planet.
Episode 29: The Master of Japanese Whisky
Masataka Taketsuru is without a doubt the godfather of Japanese whisky as we know it today. Trained as a chemist, he went to Scotland, stole their secrets (and a Scottish lass), and returned to Japan where he built Yamazaki Distillery and founded Nikka.
Masataka Taketsuru is without a doubt the godfather of Japanese whisky as we know it today. Trained as a chemist, he went to Scotland, stole their secrets (and a Scottish lass), and returned to Japan where he built Yamazaki Distillery and founded Nikka.
The Master of Japanese Whisky: Masataka Taketsuru (Ep. 29) - Japan Distilled
In this episode of the Japan Distilled podcast, your hosts take a look back at the most important man in the history of Japanese whisky. Masataka Taketsuru.
japandistilled.com
November 15, 2024 at 6:11 AM
Episode 29: The Master of Japanese Whisky
Masataka Taketsuru is without a doubt the godfather of Japanese whisky as we know it today. Trained as a chemist, he went to Scotland, stole their secrets (and a Scottish lass), and returned to Japan where he built Yamazaki Distillery and founded Nikka.
Masataka Taketsuru is without a doubt the godfather of Japanese whisky as we know it today. Trained as a chemist, he went to Scotland, stole their secrets (and a Scottish lass), and returned to Japan where he built Yamazaki Distillery and founded Nikka.
Episode 28: New Japanese Whisky Distilleries (2022)
The global popularity of Japanese whisky has encouraged hundreds of aspiring spirits makers to get in on the action. We talk about some of the distilleries that went online after the publication of Stephen's book in 2019.
The global popularity of Japanese whisky has encouraged hundreds of aspiring spirits makers to get in on the action. We talk about some of the distilleries that went online after the publication of Stephen's book in 2019.
New Japanese Whisky Distilleries (ep. 28) - Japan Distilled
In this episode of Japan Distilled, your hosts dive into the huge increase in new Japanese whisky making licenses that have been issued in the past 5 years.
japandistilled.com
November 15, 2024 at 6:10 AM
Episode 28: New Japanese Whisky Distilleries (2022)
The global popularity of Japanese whisky has encouraged hundreds of aspiring spirits makers to get in on the action. We talk about some of the distilleries that went online after the publication of Stephen's book in 2019.
The global popularity of Japanese whisky has encouraged hundreds of aspiring spirits makers to get in on the action. We talk about some of the distilleries that went online after the publication of Stephen's book in 2019.
Episode 27: Malt vs. Koji
CONTENT WARNING: this is when our inner geeks start to show through in a big way.
What is the difference between malt and koji in alcohol production? This episode will help break it down for you.
CONTENT WARNING: this is when our inner geeks start to show through in a big way.
What is the difference between malt and koji in alcohol production? This episode will help break it down for you.
Malt vs. Koji (ep. 27) - Japan Distilled
In this episode of the Japan Distilled podcast, your hosts tackle the sticky topic of the difference between malt vs. koji when it comes to making booze.
japandistilled.com
November 15, 2024 at 6:10 AM
Episode 27: Malt vs. Koji
CONTENT WARNING: this is when our inner geeks start to show through in a big way.
What is the difference between malt and koji in alcohol production? This episode will help break it down for you.
CONTENT WARNING: this is when our inner geeks start to show through in a big way.
What is the difference between malt and koji in alcohol production? This episode will help break it down for you.
Episode 26: Year in Review
This episode wrapped up our 1st season so we had a parent-teacher conference with our editor, Rich Pav. He gave us feedback on how we had done and what we could do better. We took it to heart for future episodes.
This episode wrapped up our 1st season so we had a parent-teacher conference with our editor, Rich Pav. He gave us feedback on how we had done and what we could do better. We took it to heart for future episodes.
Year in Review: Parent Teacher Conference (ep. 26) - Japan Distilled
In this epoisode of the Japan Distilled podcast, your hosts reflect on the the year in review and muse about what might happen in season two.
japandistilled.com
November 15, 2024 at 6:10 AM
Episode 26: Year in Review
This episode wrapped up our 1st season so we had a parent-teacher conference with our editor, Rich Pav. He gave us feedback on how we had done and what we could do better. We took it to heart for future episodes.
This episode wrapped up our 1st season so we had a parent-teacher conference with our editor, Rich Pav. He gave us feedback on how we had done and what we could do better. We took it to heart for future episodes.
Episode 25: The Charming ChuHai
The chuhai (shoCHU HAIball) is the unofficial cocktail of Japan. Cheap korui shochu mixed with fruit juices and sparkling water. They can be delicious and crushable. If you want to kick it up a notch, use premium honkaku shochu to give the drink more body and depth.
The chuhai (shoCHU HAIball) is the unofficial cocktail of Japan. Cheap korui shochu mixed with fruit juices and sparkling water. They can be delicious and crushable. If you want to kick it up a notch, use premium honkaku shochu to give the drink more body and depth.
The Charming ChuHai (ep. 25) - Japan Distilled
In this episode of the Japan Distilled podcast your hosts take a closer look at the history and modern enjoyment of the original hard seltzer - the chuhai.
japandistilled.com
November 15, 2024 at 6:10 AM
Episode 25: The Charming ChuHai
The chuhai (shoCHU HAIball) is the unofficial cocktail of Japan. Cheap korui shochu mixed with fruit juices and sparkling water. They can be delicious and crushable. If you want to kick it up a notch, use premium honkaku shochu to give the drink more body and depth.
The chuhai (shoCHU HAIball) is the unofficial cocktail of Japan. Cheap korui shochu mixed with fruit juices and sparkling water. They can be delicious and crushable. If you want to kick it up a notch, use premium honkaku shochu to give the drink more body and depth.
Episode 24: Searching for Spirited Shimazake
You could argue that any spirit made in Japan is "shimazake" (island alcohol), but Japan is a nation of >14,000 islands of which 260 are populated. Shimazake refers to spirits made on any of the 256 islands that do not make up the "Japanese mainland."
You could argue that any spirit made in Japan is "shimazake" (island alcohol), but Japan is a nation of >14,000 islands of which 260 are populated. Shimazake refers to spirits made on any of the 256 islands that do not make up the "Japanese mainland."
Searching for Spirited Shimazake (ep. 24) - Japan Distilled
In this episode of the Japan Distilled podcast, your hosts take a deep dive into shimazake - spirits not made on one of the 4 main islands of Japan.
japandistilled.com
November 15, 2024 at 6:10 AM
Episode 24: Searching for Spirited Shimazake
You could argue that any spirit made in Japan is "shimazake" (island alcohol), but Japan is a nation of >14,000 islands of which 260 are populated. Shimazake refers to spirits made on any of the 256 islands that do not make up the "Japanese mainland."
You could argue that any spirit made in Japan is "shimazake" (island alcohol), but Japan is a nation of >14,000 islands of which 260 are populated. Shimazake refers to spirits made on any of the 256 islands that do not make up the "Japanese mainland."
Episode 23: American Shochu on the Rise
Shochu has been made in the US for about 20 years now, but several of those early movers have disappeared. However, there is room for hope. The Hawaiian Shochu Company is making the best shochu outside of Japan thanks to close ties with a Japanese maker.
Shochu has been made in the US for about 20 years now, but several of those early movers have disappeared. However, there is room for hope. The Hawaiian Shochu Company is making the best shochu outside of Japan thanks to close ties with a Japanese maker.
American Shochu on the Rise (ep. 23) - Japan Distilled
In the 23rd episode of the Japan Distilled podcast we explore American shochu (made in the United States). On the rise and full of creativity.
japandistilled.com
November 15, 2024 at 6:10 AM
Episode 23: American Shochu on the Rise
Shochu has been made in the US for about 20 years now, but several of those early movers have disappeared. However, there is room for hope. The Hawaiian Shochu Company is making the best shochu outside of Japan thanks to close ties with a Japanese maker.
Shochu has been made in the US for about 20 years now, but several of those early movers have disappeared. However, there is room for hope. The Hawaiian Shochu Company is making the best shochu outside of Japan thanks to close ties with a Japanese maker.
Episode 22: Classic Japanese Whisky Service Styles
Japanese whisky is now popular worldwide, but how its traditionally consumed in Japan may surprise a lot of bourbon or malt whisky purists. Today the whisky highball is all the rage, but in the past both twice up and oyuwari were common.
Japanese whisky is now popular worldwide, but how its traditionally consumed in Japan may surprise a lot of bourbon or malt whisky purists. Today the whisky highball is all the rage, but in the past both twice up and oyuwari were common.
Classic Japanese Whisky Service Styles (ep. 22) - Japan Distilled
In episode 22 of the podcast your hosts explore Japanese whisky service styles. While many prefer their dram straight, Japan has a long history of dilution.
japandistilled.com
November 15, 2024 at 6:10 AM
Episode 22: Classic Japanese Whisky Service Styles
Japanese whisky is now popular worldwide, but how its traditionally consumed in Japan may surprise a lot of bourbon or malt whisky purists. Today the whisky highball is all the rage, but in the past both twice up and oyuwari were common.
Japanese whisky is now popular worldwide, but how its traditionally consumed in Japan may surprise a lot of bourbon or malt whisky purists. Today the whisky highball is all the rage, but in the past both twice up and oyuwari were common.
Episode 21: Hot Shochu in Japan
As you may have guessed, if not cold service then hot service. Shochu is typically diluted with hot water, a style known as oyuwari. Christopher is an oyuwari maven and gives us tips on the perfect hot water shochu service.
As you may have guessed, if not cold service then hot service. Shochu is typically diluted with hot water, a style known as oyuwari. Christopher is an oyuwari maven and gives us tips on the perfect hot water shochu service.
Hot Shochu in Japan (ep 21) - Japan Distilled
In the 21st episode of Japan Distilled, your hosts explore hot shochu service styles for the traditional Japanese spirits of shochu and awamori.
japandistilled.com
November 15, 2024 at 6:10 AM
Episode 21: Hot Shochu in Japan
As you may have guessed, if not cold service then hot service. Shochu is typically diluted with hot water, a style known as oyuwari. Christopher is an oyuwari maven and gives us tips on the perfect hot water shochu service.
As you may have guessed, if not cold service then hot service. Shochu is typically diluted with hot water, a style known as oyuwari. Christopher is an oyuwari maven and gives us tips on the perfect hot water shochu service.
Episode 20: Cool Shochu in Japan
Shochu can be a mystery as a low proof spirit that usually requires further dilution to be fully enjoyed. In this episode we break down the popular cold service options for honkaku shcohu.
Shochu can be a mystery as a low proof spirit that usually requires further dilution to be fully enjoyed. In this episode we break down the popular cold service options for honkaku shcohu.
Cool Shochu in Japan (Ep. 20) - Japan Distilled
In the 20th episode of the Japan Distilled podcast, your hosts explore cool shochu service styles for the traditional Japanese spirits of shochu and awamori.
japandistilled.com
November 15, 2024 at 6:10 AM
Episode 20: Cool Shochu in Japan
Shochu can be a mystery as a low proof spirit that usually requires further dilution to be fully enjoyed. In this episode we break down the popular cold service options for honkaku shcohu.
Shochu can be a mystery as a low proof spirit that usually requires further dilution to be fully enjoyed. In this episode we break down the popular cold service options for honkaku shcohu.
Episode 19: Japanese Vodka
Our 1st and only joke episode to date (sorry about that, vodka fans). We will do a real episode about Japanese vodka just as soon as we discover a vodka worth drinking.
Our 1st and only joke episode to date (sorry about that, vodka fans). We will do a real episode about Japanese vodka just as soon as we discover a vodka worth drinking.
Japanese Vodka (Ep 19) - Japan Distilled
In the 19th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman make brief mention of Japanese vodka.
japandistilled.com
November 15, 2024 at 6:10 AM
Episode 19: Japanese Vodka
Our 1st and only joke episode to date (sorry about that, vodka fans). We will do a real episode about Japanese vodka just as soon as we discover a vodka worth drinking.
Our 1st and only joke episode to date (sorry about that, vodka fans). We will do a real episode about Japanese vodka just as soon as we discover a vodka worth drinking.
For context 1997 was before either of our hosts had ever tried shochu or ever even been to Japan. In fact, Christopher was not legally old enough to drink!
Japan.in
November 15, 2024 at 1:01 AM
For context 1997 was before either of our hosts had ever tried shochu or ever even been to Japan. In fact, Christopher was not legally old enough to drink!