Learn from Japan
“Sugar is the most important molecule on earth.” That’s the case Adam Rogers makes in chapter two of his award-winning book, Proof: The Science of Booze. And at least as far as sugar’s centrality …
Continue Reading about Kokuto: Japan’s Delicious Dark Sugar →
We've learned that the first distillation of alcohol was a Muslim discovery, and what is now termed pot distillation was the original method. Thousands of years ago, pot distillation produced …
Additives are much more common than you'd suspect by simply reading labels. Many spirits traditions have traded hands worldwide for so long that they generally aren't obliged to disclose their full …
Continue Reading about How common are unwanted additives in spirits? →
It's been 18 years since the WTO last recognized a regional shochu or awamori style as historically and culturally important enough to be protected from imitation worldwide. Japan's fifth and most …
Continue Reading about ‘Tokyo Shimazake,’ Shochu’s Funky New GI →
Shochu is the most diverse spirit on the planet because it can legally be made from 53 approved ingredients (and their koji). However, one of the most beautiful things about the spirit is that …
Shochu and sake are not even remotely the same. While both beverages are indigenous to Japan, they are distinct in several ways. The key takeaway is that shochu is a spirit, while sake is a brewed …
