Join hosts Samuel Boulton and guest Sam Chatterji for the second half of our special Moutai series. Following Sam C's recent win at the UKBG Moutai Expedition Cocktail Competition, we travelled to Moutai Town, China, with Joyce Linn of Jazz Trading, and Kweichow Moutai.

In this episode, we go beyond the headlines and explore the fascinating world of sauce aroma baijiu, China’s most celebrated spirit. We break down what makes it unique, how it’s produced, and why it’s so important culturally and historically. Expect insights, stories from our trip, and plenty of flavourful conversation.
This trip was made possible with support from Jazz Trading UK (https://www.jazztradinglondonltd.com), UKBG, and Kweichow Moutai.

Disclaimer: We had a small issue with Samuel’s mic in this recording, so the audio is slightly lower quality than usual.

Episode 16: Samuel Boulton Chats with Brandon Doughan of Brooklyn Kura

In this episode of The Izakaya Happy Hour Podcast, host Samuel Boulton sits down with Brandon Doughan of Brooklyn Kura.

Brandon shares his journey into the art of sake brewing, from learning the craft to helping shape Brooklyn Kura into the vibrant brewery it is today. Sam and Brandon also dive into the future of sake in America, discussing trends, challenges, and the exciting potential of the growing market.

Whether you’re a sake enthusiast or just curious, this episode is packed with insight, stories, and inspiration from Brooklyn’s leading sake makers.

Disclaimer: Due to technical issues on our end, this episode was recorded with slightly lower audio quality than usual, but the conversation was too good not to share!

🎙️ Cam & Sam Talks — Episode 3 Grafting

In this episode of Cam & Sam Talks, things get a little real and a little ridiculous as Cam and Sam dive into the world of working in a Japanese sake brewery 🍶🏭

Camilla shares stories from her time living and working at a brewery, including an unforgettable (and slightly dramatic) medical emergency that happened mid-brew 👀

Meanwhile, Sam reflects on whether he’d ever take the plunge and work in a brewery himself and what holds him back.

A candid, funny, and thoughtful episode for anyone curious about the reality of working in Japan’s sake industry.