This week we have special guest Mike Martino, a potter in Karatsu, Saga Prefecture.
Join Stephen and Christopher as they talk shochu ceramic drinking vessels and taste blind sample C from Kagoshima.
At first whiff, Nankai smells faintly grassy, which is common in kokuto shochu owing to how kokuto sugar is made from fresh cut cane and that fresh grassiness is a sign of well made kokuto sugar. Sugar cane is, after all, a tall perennial grass. It is still pretty wild that they can capture that after fermentation and distillation.
November 4, 2020 @ 10:00 am – 11:00 am
Join Christopher and Stephen as they discuss the highly modified Shochu Day events in Japan and taste through Blind Sample B from friend of the show and Kanpai contributor Maya Aley. As always on Christopher’s Instagram!
October 28, 2020 @ 10:00 am – 11:00 am
Stephen and Christopher talk about the upcoming International Shochu and Awamori Day and taste Blind Sample A courtesy of Maya Aley. Tune in this week and every week at 9pm EST/6pm PST to geek out with us over shochu and awamori.
October 21, 2020 @ 10:00 am – 11:00 am
Join Shochu Pros Shochu’sday #22 as Christopher interviews Toshio Ueno, the founder and executive instructor of the Sake School of America, which currently offers the only English-language shochu certification in the world. Toshio is a master of sake and has had a storied career in Japanese alcohols and European wine. He is a frequent competition judge.