In this episode, we talk with Taka Amano of New American Spirits and producer of Umai! Shochu.

Some of the topics we cover include:

• How Taka used his experience traveling and working within the Japanese biotech space to become an ambassador for Shochu here in the US.
• Shochu base grains and production methods, including the use of...ASPERGILLUS...that's right. Black mold.
• The history of Shochu distillation in Japan, including how it's becoming one of the most popular spirits on the market today.
• Shochu cocktails and the best way to enjoy shochu at home and abroad
• How to find a quality bottle here in the US
• And much, much more.