I’m the author of the first English-language book on shochu, Japan’s national spirit, and I’ve worked in two shochu distilleries. I’m also a contributor to the “Oxford Companion to Spirits and Cocktails,” and the world's only dual-certified (Japan and US) shōchū expert, with an advanced qualification in sake for good measure. I’ve lived in Tokyo for 15 years and I love sharing my passion for…+ More

Learn about sake (a brewed rice drink) and shochu (a Japanese spirit) while tasting a diverse range of both traditional beverages. Some 53 ingredients can be used in the production of shochu, such as sweet potato, brown sugar, barley, rice, or buckwheat. Each one adds its own unique flavor and aroma to the distilled liquor. As we explore these differences, I’ll describe shochu’s history,…+ More

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