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Episode 119: My Internship at a Shochu Distillery
On this week's show, Akiko is joined by Chuck Malone, the second American to work in a shochu distillery. In the fall of 2017, he spent three months in Amami-o-shima, an island off the coast of Kagoshima, making kokuto (black sugar) shochu. He’s now returned to the U.S. and is plotting his next move.
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By Heritage Radio Network
4.8
6969 ratings
On this week's show, Akiko is joined by Chuck Malone, the second American to work in a shochu distillery. In the fall of 2017, he spent three months in Amami-o-shima, an island off the coast of Kagoshima, making kokuto (black sugar) shochu. He’s now returned to the U.S. and is plotting his next move.
Japan Eats is powered by Simplecast
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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