43 min listen
The Charm of Japanese Whisky
FromJapan Eats!
ratings:
Length:
58 minutes
Released:
Nov 9, 2022
Format:
Podcast episode
Description
Our guest is Tomo Matsushita who is the spirit sommelier at Copper & Oak in the Lower East Side, New York. Spirits are very popular in the U.S. If you look at the alcohol beverage market in 2021, beer was the most popular, which accounted for 43% of the market. Spirits were almost as popular as beer and their market share was 41%, and the remaining was mostly wine. Spirits are delicious but if you don’t know much about them, it is hard to choose what to drink. Tomo is the expert who can help you not only to choose what spirit and what brand, but also to understand the story behind each label. At Copper & Oak, he serves 1,400 labels of spirits. Tomo’s passion and knowledge of spirits are well-recognized in the global spirits industry and he received the title of the Icon of Whisky 2021. As you may know, Japanese whisky has been one of the hottest categories of spirits in recent years, and Copper & Oak carries 130 Japanese whisky labels. In this episode, we will discuss Tomo’s unique background outside being a spirits sommelier, why Japanese whisky is distinct from other types of whisky like Scotch and Bourbon, different categories of Japanese whisky, how to taste Japanese whisky, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
Released:
Nov 9, 2022
Format:
Podcast episode
Titles in the series (100)
Episode 11: Know Your Noodles, Know Your Ramen: This week on Japan Eats host Akiko Katayama interviews Kenshiro Uki of Sun Noodles for a discussion all about the production of ramen. Kenshiro talks about how the popularity of ramen has risen, particularly in New York. Ramen has become a breeding ground for creativity and expression in the food world and its popularity is growing everyday. Join Akiko and Kenshiro to learn just why ramen is such a great business to be in. This program was brought to you by the International Culinary Center. Ramen is comfort food, its good and its affordable. [9:00] When youre younger you like the rich broth, and then when youre older you tend to like the lighter broths...one common thing is spicy, people are always requesting spicy. [30:00] -- Kenshiro Uki on Japan Eats by Japan Eats!