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A Coveted Whisky Brand Made Out Of Shochu

Podcast |: Japan Eats
Publisher |: Heritage Radio Network
Media Type |: audio
Podknife tags |: Food,; Interview,; Japan,; Society & Culture
Categories Via RSS |: Arts,; Education,; Food,; Society & Culture
Publication Date |: Jun 04, 2020
Episode Duration |: 00:54:10

Description
iTunes Summary

In Japan, if shochu is barrel-aged for a long time and its color turns amber, you cannot sell it in the market. Chris discovered batches of unsalable barrel-aged shochu and magically made it into coveted whisky labels in the US.

n this episode, we will discuss the unique flavor profile of barrel-aged shochu, the Japanese regulation to restrict sales of dark-colored shochu, how it can be sold in the US as whisky and much, much more!!!

Japan Eats! is powered by Simplecast.

Our guest is Chris Uhde who is a whisky specialist based in Los Angeles. Japanese whisky is very popular among whisky connoisseurs in the world lately. Chris understands Japanese whisky thoroughly but it is not the only reason he is here. He has done something very precious for the shochu industry. In Japan, if shochu is barrel-aged for a long time and its color turns amber, you cannot sell it in the market. Chris discovered batches of unsalable barrel-aged shochu and magically made it into coveted whisky labels in the US. In this episode, we will discuss the unique flavor profile of barrel-aged shochu, the Japanese regulation to restrict sales of dark-colored shochu, how it can be sold in the US as whisky and much, much more!!!

Japan Eats! is powered by Simplecast.

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