The Wild World of Kokuto Shochu (Ep. 15)

The Japan Distilled podcast explores kokuto shochu, a spirit made exclusively in the Amami Islands of Kagoshima Prefecture. Christopher Pellegrini and Stephen Lyman discuss its unique production process, highlighting that, unlike rum which often uses molasses, kokuto shochu utilizes high-quality, lightly refined kokuto sugar. They explain the historical context of sugar cultivation in the Amami Islands, drawing parallels to Caribbean rum traditions due to its history as a slave plantation. The hosts also share personal experiences with kokuto shochu, including a blind tasting event in Amami that deepened Lyman's appreciation for the spirit's diverse flavor profiles. They recommend serving styles and specific brands, such as Yamada's Ichiban Bashi, emphasizing its versatility and distinct umami character.