It Is Not Shochu; It Is American Rice Koji Spirits
Japan Eats! · Heritage Radio Network
Audio is streamed directly from the publisher (rss.art19.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
Our guest is Whit Johnson who is the co-founder of Horyzon Spirits based in Atlanta, Georgia.
Whit founded Hryzon Spirits in April 2021 to produce very unique products that blend Japanese tradition and American terroir. More specifically, he chose to use Japanese koji mold, which is the foundational ingredient of Japanese cuisine, to produce his spirits instead of malts. Also, he uses Carolina Gold rice, which reflects the rich history of American South agriculture. It is very exciting to see how the two cultures are beautifully merged in his products.
In this episode, we will discuss how Whit got into the spirit industry after his successful career in an entirely different industry, the difference between koji and malt-based fermentation, how a traditional Southern American rice naturally merges Japanese traditional koji, 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.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.