Japan Distilled

In episode 81 our host Stephen Lyman is joined by founder of Nankai Shochu, the first kokuto sugar shochu developed specifically for the US market.

In episode 80, our hosts take a deeper look at The SG Shochu from The SG Group, lead by internationally recognized bartender, Shingo Gokan.

In episode 79 our hosts are back in the studio to talk about gateway shochu brands and simple service styles to help introduce these spirits to unfamiliar drinkers.

In episode 78 our host Stephen Lyman is joined by co-author of The Bartender's Pantry, bartender, bar owner, introvert, and writer Jim Meehan.

In episode 77 our host Stephen Lyman sits down to chat with lawyer turned chef turned lobbyist John McCarthy to discuss the end of the soju label rule for NY and CA. Of course, they also talk shochu, hospitality, and plenty else.

In episode 76 our host Stephen Lyman sits down with chef turned distiller Hamish Nugent of Reed & Co. Distillery to talk trial and error, success, and the very first Australian Shochu.

In episode 75 our hosts at long last profile the iconic and iconoclastic Chuko Distillery in Okinawa. 

In episode 74 our host Stephen Lyman sits down with author of Whisky Rising, Stefan VanEycken in Tokyo. They discuss Stefan's whisky journey, his book, and the state of Japanese whisky in 2024.

In episode 73 our host Stephen Lyman visits Aloha Whisky Bar in the Ikebukuro neighborhood of Tokyo. He and owner David Tsujimoto talk whisky discovery, the journey to bar ownership, and the state of Japanese whisky in 2024.

In episode 72 our hosts reflect on a massive increase in awareness for shochu in awamori overseas and wonder about what 2024 has in store.