Sound real smart at the bar after just reading these Features. From how whiskies are made to how rums are marqued. We know high school Chemistry wasn't fun, so we'll try to keep things light and interesting.
Special Features
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Hachi Shochu's Ultimate Aged Shochu Masterclass: From Barley, Sweet Potato, Kokuto & Komekasu
As a non-Japanese person, learning about shochu is like discovering a hidden gem in a place you thought you knew well. Imagine stumbling into a ... -
Zanpa & Uminokuni Awamori: A Rice Spirit Born From A 600-Year Old Romance Between Thailand & Okinawa
Okinawa isn’t really Japan. Well, not at least until the sands of 1879 when the Japanese empire reached out to grasp the independent Ryukyu Ki... -
Keeping up with the Kagoshimas Part 1: How Distillation and Sweet Potato ended up in Kagoshima?
We’ve always heard how alcohol and cuisine come as a pair – alcoholic beverages made for the sole purpose to be the other half of a meal. By now, ... -
The Japanese Spirit More Popular than Saké and Whisky: Shochu / 焼酎
Some of the Japanese spirits that you haven't heard of (Hiroharu Itaya,"Night procession of one hundred demons" circa 1820) The world is familia... -
The Newcomers Guide To Unlocking The Best Experience At A Whisky/Rum/Gin/Sake/Beer Bar [Part 2]; Or How To Actually Have A Great Time At A Bar 101
The Newcomers Guide To Unlocking The Best Experience At A Whisky/Rum/Gin/Sake/Beer Bar; Or How To Actually Have A Great Time At A Bar 101 (Image ...
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