Japan Distilled

In the 34th episode of the Japan Distilled podcast, your host Stephen Lyman takes you on an auditory journey, working the morning shift in a handmade shochu distillery. This is a pretty sharp departure from our usual Japan Distilled podcast as we enlist the voice over assistance of our editor Rich Pav who also incorporated all of the music and sound effects. This is part 1 in a planned 3 part series encompassing a day in the life of a shochu distillery.

Chill Wave by Kevin MacLeod Link: https://filmmusic.io/song/3498-chill-wave License: https://filmmusic.io/standard-license

Vlog Lofi by Ramol Link: https://filmmusic.io/song/7071-vlog-lofi License: https://filmmusic.io/standard-license

Bass Vibes by Kevin MacLeod Link: https://filmmusic.io/song/3422-bass-vibes License: https://filmmusic.io/standard-license

Full Moon Lofi Vibes by EdiKey20 Link: https://filmmusic.io/song/7672-full-moon-lofi-vibes License: https://filmmusic.io/standard-license

Positive Fat Bass Intro Loop by WinnieTheMoog Link: https://filmmusic.io/song/6093-positive-fat-bass-intro-loop License: https://filmmusic.io/standard-license

Lofi Chill Hip-Hop by WinnieTheMoog Link: https://filmmusic.io/song/6347-lofi-chill-hip-hop License: https://filmmusic.io/standard-license

Episode 34 is taking a little longer than usual to write, record, and edit, but we truly hope it will be worth the wait. It's the first in a 3 part series that we are very excited to share with you. Stephen has been working at the Yamatozakura shochu distillery in Ichiki, Kagoshima, every fall for almost a decade and we've decided to try take you on a journey through a day in the life of the distillery. Narrated by Rich Pav of Uncanny Robot.

The series will be broken into three parts:

Morning the workday starts at 5am with a break at noon.

Afternoon from 12:30pm to 6:30pm before a break for dinner.

Night 8pm to 1am or later.

In the meantime, we recommend you listen to our back catalogue, particularly these episodes are they are directly related to the next 3.

Episode 3. Introducing Japanese Shochu

Episode 14. The Smelly, Wonderful World of Sweet Potato Shochu

Until next week, please enjoy.

Kampai!

In the 33rd episode of the Japan Distilled podcast, your host Stephen Lyman has a conversation with Joshin Atone of The SG Shochu. The conversation ranges from NY cocktail culture to Shanghai speakeasies to Joshin serving his first drink at the age of four. The meandering conversation is full of great info for everyone from the shochu curious novice to the professional bartender.

In episode 32 of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle the mysterious world of spirits cuts. It turns out these are not so mysterious and experienced distillers use a number of variables to determine "the cuts" ... listen in for more details.

In the 31th episode of the Japan Distilled podcast, your host Stephen Lyman interviewers the founders and owners of Umami Mart in Oakland, California. What started as a blog has turned into a near national direct to consumer Japanese alcohol business and a neighborhood bar/liquor store.

In the 30th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman swim into uncharted waters. That is the water of life, eau de vie. An uncommon spirits style that's only very recently begun capturing the attention of Japan's spirits community.

In the 29th episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman take a look back at the most important man in the history of Japanese whisky. Masataka Taketsuru not only build the Yamazaki Distillery for Suntory, but then set out on his own and founded Nikka. The ripples of his contribution are still being felt today.

In the 28th and second episode of season two of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman dive into the huge increase in new Japanese whisky making licenses that have been issued in the past 5 years as well as who may be behind some of these new ventures.

In the 27th and first episode of season two of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman tackle the sticky topic of the difference between malt vs. koji when it comes to breaking grains down into fermentable sugars.

In the 26th and final episode of season one of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman reflect on the the year in review and muse about what might happen in season two.