Koji Cocktails with Sam Boulton

Sebastien Lemoine, Chris Hughes, and Miho Ota sit down with Sam Boulton, author, mixologist and drinks consultant to talk about his new book, “The Art of Mixing Koji Cocktails.” Sam is based in Birmingham, and is one of handful of experts on Japanese booze in the UK. He was a participant in this year's Advanced Shochu Academy in Kagoshima, and then spent almost a month visiting distilleries and breweries around the country after the program ended. He has also started a podcast “The Izakaya Happy Hour” and has written a book on vermouth. You can find out more about him at his website: www.kokushu.info or his instagram (@boultononbooze). Sam came and made two cocktails from Japanese ingredients for the team and then talked about the sake and shochu scene in the UK and some of the positives and negatives to the slow but steady growth in popularity of shochu as a cocktail ingredient. The conversation also dives into how bartenders can incorporate a Japanese spirit into their standard line up without going overboard or spending too much. Transcripts of new episodes can now be found at our substack! https://sakeonair.substack.com/ (sometimes there is a few days delay) As always, if you have questions or comments please do share them with us at [e-mail] or head over to our Instagram, Twitter, and Facebook we would love to hear from you!We’ll be back very soon with plenty more Sake On Air.Until then, kampai!Sake On Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. Sake on Air was created by Potts K Productions and is produced by Export Japan. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew for Sake On Air.