{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fjapan-eats.simplecast.com%2Fepisodes%2F078a7980-078a7980","width":444,"version":"1.0","type":"rich","title":"Episode 119: My Internship at a Shochu Distillery","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ea9428/ea942874-320c-404b-9d75-81023280badc/4f230547-c5d7-4a5c-91d5-e98a26b69563/1526937180artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/4f230547-c5d7-4a5c-91d5-e98a26b69563\" height=\"200\" width=\"100%\" title=\"Episode 119: My Internship at a Shochu Distillery\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On this week's show, Akiko is joined by Chuck Malone, the second American to work in a shochu distillery. In the fall of 2017, he spent three months in Amami-o-shima, an island off the coast of Kagoshima, making kokuto (black sugar) shochu. He’s now returned to the U.S. and is plotting his next move."}