Episode 52: My Own Shochu Distillery

This week on Japan Eats, host Akiko Katayama is joined in the studio by Jesse Falowitz, whose long travels around Asia finally lead to his opening a shōchū business in Japan. Falowitz calls shōchū the predecessor to whiskey in Japan, and puts its flavor profile "somewhere between a sake, a whiskey, and a vodka." He tells us all about how the drink is made, why single distillation matters, and shōchū's possible next conquest: the cocktail bar.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.