<p>In episode 69, Stephen chats with editor in chief of <a href= "https://imbibemagazine.com/" data-type="link" data-id= "https://imbibemagazine.com/">Imbibe Magazine</a>, Paul Clarke, toward the end of their Imbibe in Kyushu Distillery Tour.</p>

In episode 69, Stephen chats with editor in chief of Imbibe Magazine, Paul Clarke, toward the end of their Imbibe in Kyushu Distillery Tour.

<p>In episode 69, Stephen chats with editor in chief of <a href="https://imbibemagazine.com/" rel="noopener noreferrer">Imbibe Magazine</a>, Paul Clarke, toward the end of their Imbibe in Kyushu Distillery Tour.</p>

Imbibe in Kyushu: Interview with Paul Clarke (ep. 69)

Distilled spirits have been made in Japan for over 600 years, but even today these drinks remain unknown outside the Land of the Rising Sun. Join shochu and awamori ambassadors Christopher Pellegrini and Stephen Lyman bi-weekly for a deep dive into Japan's best kept secrets. If you enjoy exploring craft spirits from around the world, but think whisky is the most popular Japanese spirit, you are in for a treat with the Japan Distilled podcast.

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Imbibe in Kyushu: Interview with Paul Clarke (ep. 69)

Imbibe in Kyushu: Interview with Paul Clarke (ep. 69)

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