一 ichi
二 ni
三 san

That's right, part three of our first webinar in 2022 is revealed below. Delving into that delicate balance of flavor will be the theme of our final session on January 10, 2022.

Part Three: How to Build Subtle Flavor with Shochu
Moderator: Philip Duff, Spirits Educator - @philipsduff
Guests:
• Nikola Nikoletic, @patentpendingnyc
• Jack Schramm @schrammplate, Bartender

Set up your new year's educational goals and sign up for the webinar today, located below.

Next up on our jam-packed new year session on January 10th is.....

Webinar Vol. 11 Part Two: The Next Mezcal - Craft Cocktails with Shochu Flavor

Moderator: Ryan Chetiyawardana, Bartender & Bar Owner @mrlyan
@super.lyan AMS, @lyanessbar @mrlyanstudio LDN, @silverlyan DC. Before: White Lyan, Dandelyan, Cub

Guests:
• Aidan Bowie @aidanunderpressure, Bartender
• Dr. Arielle Johnson @arielle_johnson, Scientist & Author

Please follow the link in our bio to register for this session or go wild and sign for all three. Looking forward to having you join us, and what a better way to start off 2022 !?!?

Before we say Sayōnara to 2021, we wanted to let you know about our next webinar in the new year happening on Monday, January 10.

This webinar will be jam-packed into three parts with x 3 amount extra guests to welcome you all back.  Make sure to register for all or pick and choose from any of the three sessions!

Part One: Art of the Japanese Craft Cocktail

Moderator: Julia Momose (@momose_julia) 

Co-Founder: @cocktailsforhope

Partner & Creative Director @barkumiko x @cafe.kumiko x @kikkochicago

Cocktail Creative: @oriolechiJu

Guests: 

• Takuya Watanabe, Owner, Martiny’s @martinysnyc

• @heyitsmebrianevans, Rule of Thirds @thirdsbk

Drum roll! Our next webinar is already around the corner. On Monday, December 6th, Webinar Volume 10 will be here and we're transporting you to California and beyond.

Representing California, we'll have special guests:
• Kevin Diedrich @therealdiedrich of Pacific Cocktail Haven @pch580, and Kona’s Street Market @konasstreetmarketbar
• Aaron Plein of PABU @pabusf

They'll be joining our moderator the consultant Philip Duff (@philipsduff), to demonstrate and educate on drinking and creating Shochu cocktails in true Cali style.

Philip will also be taking viewers deeper into the topic of 'How to Stand Out Shochu Flavor with Koji' with Oita-Barley Shochu.

Be sure to register interest below!

Happening Monday, Dec 6th 1pm PST / 4pm EST.

On Thursday, November 30th, we'll be hosting the next series of Webinars with Volume 9 with consultant Philip Duff, who will moderate. Special guest Kenta Goto of Bar Goto and Bar Goto Niban will be joining Philip to demonstrate and educate how you can best apply and experiment with low ABV shochu cocktails.

This webinar will also be taking you even further and more in-depth through the Kagoshima and Miyazaki regions and the sweet potato-based shochu that are prominent within. One of the primary materials used to make Shochu is sweet potato and could be one of the first types of Shochu that you may have tried.

The first 30 registerees will also receive accompanying shochu samples to taste alongside during the webinar. Make sure to register today!

https://bit.ly/3CTrnlX

Discover the world of Shochu and Awamori, the traditional Japanese spirits made from sugar cane, rice, sweet potato, barley, and many other ingredients mainly produced in southern Japan, between Kyushu and Okinawa. In this masterclass, you will explore the fascinating history of the spirits with more than 500 years of tradition.

In this presentation, explore the different styles of Shochu and Awamori as well as their appellations, history, production techniques, gastronomic pairings, and cocktail recipes made by the Symbiose restaurant and cocktail bar in Bordeaux.
7 pm Paris (GMT+1) | 2 pm New York City (EST)

Join the Masterclass >

Note: This masterclass is in French.