{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fjapan-eats.simplecast.com%2Fepisodes%2Fe4378387-e4378387","width":444,"version":"1.0","type":"rich","title":"Episode 52: My Own Shochu Distillery","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ea9428/ea942874-320c-404b-9d75-81023280badc/9badc04d-be45-424f-a61a-0dd6cedb13a0/1470082468artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/9badc04d-be45-424f-a61a-0dd6cedb13a0\" height=\"200\" width=\"100%\" title=\"Episode 52: My Own Shochu Distillery\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on Japan Eats, host Akiko Katayama is joined in the studio by Jesse Falowitz, whose long travels around Asia finally lead to his opening a shōchū business in Japan.\r\n\r\nFalowitz calls shōchū the predecessor to whiskey in Japan, and puts its flavor profile \"somewhere between a sake, a whiskey, and a vodka.\" He tells us all about how the drink is made, why single distillation matters, and shōchū's possible next conquest: the cocktail bar."}