Maya and Christopher will reflect on 2020 and discuss the year ahead both domestically and internationally for the shochu industry.
Yamatozakura Distillery makes only sweet potato shochu and all of it by hand.
This week we have special guest Mike Martino, a potter in Karatsu, Saga Prefecture.
Join Stephen and Christopher as they talk shochu ceramic drinking vessels and taste blind sample C from Kagoshima.
At first whiff, Nankai smells faintly grassy, which is common in kokuto shochu owing to how kokuto sugar is made from fresh cut cane and that fresh grassiness is a sign of well made kokuto sugar. Sugar cane is, after all, a tall perennial grass. It is still pretty wild that they can capture that after fermentation and distillation.
November 4 @ 10:00 am – 11:00 am
Join Christopher and Stephen as they discuss the highly modified Shochu Day events in Japan and taste through Blind Sample B from friend of the show and Kanpai contributor Maya Aley. As always on Christopher’s Instagram!