In episode 62, our hosts dive into our 2nd ever shochu distillery profile. This one for Sanwa Shurui, makers of iichiko shochu.

In the 61st episode of the Japan Distilled podcast, at long last your hosts dive into soba shochu.

In the 60th episode of the Japan Distilled podcast, your hosts take a long, hard look at koji cocktails. That is, cocktails made with koji based spirits.

In Episode 59 of The Japan Distilled Podcast, your co-hosts profile Mitosaya Botanical Distillery in Chiba Prefecture, makers of some of the most interesting eau de vie we've ever tried.

In this bonus episode addendum to the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to reveal and discuss the finalists for the 1st ever Japan Distilled Koji Spirits Cocktail Competition.

In the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to discuss the origins of Japanese cocktail culture.

In episode 57 of the Japan Distilled podcast, your host Stephen Lyman is joined by author and podcaster Jim Rion for a deep dive on sanaburi shochu, one of the original forms of kasutori shochu.

In episode 56 of the Japan Distilled podcast, your hosts Christopher Pellegrini & Stephen Lyman dive deeper into Ryukyu Awamori, which is the oldest distilling tradition in Japan.

In episode 55 of the Japan Distilled podcast, Stephen & Christopher try to build a $200 USD home bar full of delicious koji spirits.

In episode 54 of the Japan Distilled podcast, we discuss something that is almost never talked about in spirits. Dilution. Nearly all distilled beverage alcohol has water added before bottling. Why is that? And why is it so incredibly important in Japan?