Japan Eats

Japan Eats Podcast, Episode 21: “Curious About Shochu”

On this week’s episode, we talk with Chris about creating the group Curious About Shochu.

The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt and Christopher Pellegrini. To listen, click play on the audio player below:

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

You can also subscribe to the fortnightly Japan Eats feed via iTunes or directly with our RSS feed.

Find the Japan Eats Facebook page here. Have something to say? Drop us a line.

Here are some links to what we discussed this week:

You can e-mail us at lovitt@japaneats.tv

Follow us on the Japan Eats Twitter feed. And please “Like” Japan Eats on Facebook.

About Marcus
Itinerant photographer and food pornographer.

Comments

2 Responses to “Japan Eats Podcast, Episode 21: “Curious About Shochu””
  1. Stephen Lyman says:

    Great episode, gents.

    Just a niggling detail – Awamori is actually made through a distinct process beyond ingredients. There is only a single fermentation prior to distillation while honkaku shochu goes through two fermentations prior to distillation. Going deeper (as Christopher knew I would), there is no such thing as a genatsu (low pressure distilled) Awamori, which is pretty common in the shochu world. So, long grain Thai rice, kuro koji, single fermentation, and joatsu (atmospheric) distillation = Awamori.

    Best selection of shochu at a retail liquor store in NYC is Landmark Wines on 23rd Street with more than 100 labels available currently. No other shop carries more than about 30 or so.

    Let’s have a CAST meetup next time I’m in town.

    Kampai(.us)!

  2. Thanks for your comments and the information about Landmark Wines in NYC! For anyone that is thinking of visiting, Landmark Wines is at 167 W 23rd Street (between 6th and 7th Avenues).

    We’re glad that you enjoyed the podcast, and I will definitely be more careful with my summaries in the future. You are absolutely correct that there is a difference in the number of fermentation stages.

    However, there are actually several awamori distilleries that are bottling genatsu product these days. As you mentioned, it’s far more common in the shochu industry, but some companies are now blending genatsu and joatsu distillates. One pretty famous example is “Zanpa White” which is 100% genatsu distilled according to the label.

    It should be interesting to see what happens in the future. I suspect that more distilleries will experiment with joatsu/genatsu blends as they court new markets overseas.

Speak Your Mind

Tell us what you're thinking...
and oh, if you want a pic to show with your comment, go get a gravatar!