About this episode
In this episode, we talk with Taka Amano of New American Spirits and producer of Umai! Shochu. Some of the topics we cover include: How Taka used his experience traveling and working within the Japanese biotech space to become an ambassador for Shochu here in the US. Shochu base grains and production methods, including the use of...ASPERGILLUS...that's right. Black mold. The history of Shochu distillation in Japan, including how it's becoming one of the most popular spirits on the market today. Shochu cocktails and the best way to enjoy shochu at home and abroad How to find a quality bottle here in the US And much, much more.