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It’s been several years since we discussed the often confusing subject of Japan’s native spirit – Shochu! Today I welcome Tetsuro Miyazaki of iichiko Shochu and Lindy Wyss of Davos Brands to add to our knowledge base of Shochu culture, the importance of koji in the fermentation step of production, and how United States bartenders are helping to shape new Shochu products that are destined for cocktails.
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