In episode 43, our hosts continue a 3 part exploration into the WTO Geographic Indications for shochu made in Kyushu and surrounding islands. For this episode, we dive into Iki Shochu in particular.
In episode 76 our host Stephen Lyman sits down with chef turned distiller Hamish Nugent of Reed & Co. Distillery to talk trial and error, success, and the very first Australian Shochu.