Oct. 1 is Sake Day (Google it, I’m not making this up!) and this year’s is particularly meaningful for me. It’s the first one I get to celebrate as a Certified International Kikisake-shi (Master of Sake/sommelier) from the Sake School of America. I’m also in the middle of writing my fourth book, tentatively titled Sakepedia, which comes out next fall. To tide everyone over until then, read this piece on sake myths vs. facts that I recently wrote for SevenFifty Daily.
Shochu expert Stephen Lyman of Kampai.us brings us up to date on the Japanese spirit’s expanding presence in the U.S. market. Apologies for some of the audio on this one.
The more acquainted I get with shochu, the more I realize how much more there is to learn about it. It’s such an easy beverage to like, but not such an easy one to know.
In 2015, I’ve traveled to Japan twice—mostly to the epicenter of shochu production, the southern island of Kyushu—with the express purpose of exploring the elusive spirit that gets a chapter-long shout-out in The Year of Drinking Adventurously (my new book, due out in a little over three weeks—pre-order today).
Back in March I toured several shochu distilleries, dined with their proprietors and made a circle of new friends whose common bond is a passion for the drink. In October, I returned to Kyushu (thanks to the Japan Sake and Shochu Makers Association and Kampai.US mastermind Stephen Lyman) for a bigger, bolder sequel to that spring experience. Read the rest of this entry
It’s the first “very special episode” of The Drinkable Week. (Grab the tissues and don’t do drugs, kids.) This week, I’m in Tokyo and in the Kagoshima and Kumamoto Prefectures experiencing shochu, the treasured spirit of the southern island of Kyushu. The itinerary, very generously organized by the Japan Sake & Shochu Makers Association (JSS), included tours of six distilleries and more bars than I can count (and so much amazing food!) Extra special thanks to JSS’s Ken Kajihara and Kampai.US’s Stephen Lyman for pulling this grand adventure together.