Japanese Sake: Making more than “rice wine” in Hyogo

Japanese Whisky: Rethinking the classics in Kagoshima

Japanese whisky is world-famous, but the category has always been dominated by just two brands… Enter a few upstarts at stage left. In this episode, we're traveling to Kagoshima, where a fourth-generation shochu producer is reimagining what Japanese whisky could look like. This episode is a must-listen for any fans of Japanese whisky. Plus, anyone who’s planning a trip to Japan and looking for a great destination off the usual path. Guests: Tatsuya Ishihara, Kanosuke Whisky

Japanese Whisky: Redefining craft in Hokkaido

Whisky is a thoroughly Western drink with a six-hundred-year history. And yet, Japan, which has only been making it for a hundred years, is world-renowned for its whisky. In this episode, we're traveling to Hokkaido, where the grandfather of Japanese whisky set up one of the first distilleries in the country. Inspired by Scotch, but singularly Japanese, Nikka has become famous the world over for its flavor and quality. Whether you’re already a big fan or have just wondered what the big deal is, this episode is for you! Guest: Naoki Tomoyoshi, Nikkia Whisky

Japanese Shochu: Exploring the spirit of Japan in Kyushu

Shochu is Japan’s most popular spirit, yet it’s largely unknown outside the country. In this episode, we're traveling to Kyushu, the “kingdom of shochu,” where distillers use local produce to make a truly unique spirit that can be enjoyed in any number of ways. Along the way, we’ll talk to Julia Momose, a world-renowned bartender and author, to understand exactly what makes shochu so special - and how to order it on your next trip to Japan. Full transcript & show notes: betweendrinks.co/japaneseshochu Guests: Julia Momosé

Japanese Sake: Making more than “rice wine” in Hyogo

Japanese sake is more than just rice wine; it’s a traditional drink older than Japan itself. In this episode, we're traveling to Kobe, Japan, to learn why the most premium sake is made in the Hyogo prefecture.  We’ll talk to a fourth-generation Toji who's preserving tradition while doing things his own way. Plus, the owner of my favorite sake bar in Yokohama, who spends his day pouring bottles for locals. By the end of this episode, you’ll be able to navigate this complex category and order like a pro. Plus, you’ll have some fun facts to impress your friends with when you do. Full transcript & show notes: betweendrinks.co/japanesesake Guests: Kimio Yonezawa, Miho Komatsu, Brian Hutto

Mexican Specialty Coffee: The best brew you've never heard of

Coffee is the most consumed beverage in the world after water, and Mexicans have been growing it since the 1700s. And Mexican coffee is really good! So, why isn’t it easier to find abroad? In this episode, we talk to an agricultural economist specializing in Mexican coffee. Plus, the owner of a specialty coffee shop in Mexico City.  We’ll cover coffee’s long history in Mexico, the complicated reasons it hasn’t really taken off internationally, and why supporting ethical roasters is more important than ever.