What is Japanese shochu ?
There are two main types of shōchū:
1. The honkaku : says Shōchū authentic, distilled once, offering very rich flavours and taste notes.
The alcohol content of honkaku shōchū is generally 30-45%, which is higher than sake, so that these drinks are usually diluted with hot or cold water or even tea.
Only spirits made from grains or tubers, koji (saccharifying agent) made from the main ingredient and water that has been fermented and distilled (rice hōchū, barley shōchū, sweet potato shōchū) can benefit from the name honkaku shōchū.
Hot, half diluted, aromatic notes are powerful and the mouth is softer and more attractive. It is recommended to first pour the hot liquid and then complete with shōchū in order to preserve all perfumes.
Purists will recommend pure consumption or with ice.
2. Korui, distilled several times, with aromatic and lighter taste, with an alcohol content of less than 36%.
Shōchū is sulphite-free and carbohydrate-free, but there is still strong alcohol.
Characteristics of the honkaku shōchū
It is very important to protect moromi from bacteria in the alcohol production process. This is why black and white koji mushrooms are used in the manufacture of Honkaku Shōchū, which generates a good amount of citric acid, which makes moromi highly acidic. In this way, the growth of bacteria is controlled and moromi is protected from its effects. The real origins of the different types of spirits found in the world have never been fully elucidated, but it is said that a single-distilled alembic called "alambic" was developed in the Arab world during the fifth century and spread to the east and west. Some spirits were produced in Asia in the 13th or 14th century. In Japan, distillation technology is generally believed to have been brought from Siam (present-day Thailand) to the kingdom of Ryukyu (present-day Okinawa), which was actively trading with South-East Asian countries in the 15th century. However, there is no widely accepted theory on how shōchū production technology has arrived in Kyushu, although some have suggested Ryukyu, Korea, China and Europe.
The main ingredients of honkaku shōchū are starch-rich foods such as rice, barley and sweet potatoes. Koji is still used in the manufacture of honkaku shōchū to break down the starches contained in the main sugar ingredients. While yeast can produce alcohol by digesting sugars through the fermentation process, yeast itself does not have the ability to break down starches. If only starches were used, it would be impossible to grow yeast or ferment starches to produce alcohol. Therefore, during the production of honkaku shōchū, the black or white koji mushroom is sprinkled on steamed rice or barley to allow the koji to grow for about two days. Koji contains enzymes that can break down starches into sugar, and yeast with koji passes through the fermentation process to produce alcohol.
In the first shikomi (mixture in a vat), made mainly to cultivate yeast, about the same amount of koji and water is added to a fermentation tank to grow the yeast for about a week, then to form the first moromi (fermentation boil). In the second shikomi, the main ingredient, such as rice, barley or sweet potatoes, and water are added to the first moromi to break down the starches with the enzymes contained in the koji and ferment with the yeast to produce alcohol. The variety of Honkaku shōchū is determined by the main ingredient added in the second shikomi process (rice shōchū, barley shōchū, sweet potato shōchū, etc.), which takes one to two weeks, depending on the main ingredient. The alcohol content of the second moromi at this stage is about 14 to 20%. The second moromi boil is then transferred to potted stills for distillation.
The alcohol content of moromi for shōchū is higher than that of other spirits, so it is possible to manufacture a product with a high alcohol content after a single distillation process. Therefore, a number of volatile compounds, including alcohol, are retained to maintain the richness of the flavour and taste of the ingredients. The final product, the honkaku shōchū, is stored and ripened, the alcohol level being adjusted by adding water before bottling and shipping.
Shōchū rarely conflicts with food flavours. On the contrary, some unpleasant tastes in foods, such as oils and fats, are washed by the refreshing flavor of Honkaku shōchū, often making the dishes more tasty.
The types of shochu distillation
Manufacturers of honkaku shōchū or awamori use two different methods of single distillation: atmospheric distillation and vacuum distillation. In the atmospheric distillation method, since the pressure inside the alembic is 1 atm, the same as that of the external atmospheric pressure, the temperature of the moromi mush is approximately 85-95°C. The shōchū moromi is highly acidic, so when heated to a high temperature, the substances it contains undergo certain chemical reactions, resulting in the generation of new volatile compounds, creating a rich aroma. In contrast, in the vacuum distillation method, the pressure inside the alembic is reduced to allow the moromi temperature to rise to only 45-55°C. Therefore, chemical reactions are not as present as in the other method, which creates a light and subtle flavour in the final product. In many distilleries, a variety of flavours is created using these two types of stills.
Shōchū rice kome shōchū
The kume shōchū is produced throughout Japan, one of the oldest production areas being the Kuma region (the towns of Kumagun and Hitoyoshi, Kumamoto prefecture). The AOC "kuma shōchū" is protected by the TRIPS Agreement of the World Trade Organisation on Intellectual Property.
In this region, the Kuma River crosses a plateau surrounded by mountains, and rice has been cultivated there since the Kamakura period in the 13th century. It is not known exactly when kome shōchū production really started in this region, but there are still about 30 distilleries along the river. To produce kome shōchū, rice koji is used in the first shikomi process, and steamed rice and water are added for fermentation in the second shikomi. The yellow koji fungus, generally used for the manufacture of sake, was mainly used in the development of koji for the kome shōchū until the early 20th century. However, the white koji mushroom is widely used nowadays, and black and yellow koji mushrooms have also become popular among those looking for richer and more distinctive flavours and tastes. Usually, kome shōchū is stored and ripened for about six months after distillation and before shipment. During this period, the taste loses a little of its spice and the aroma is fixed. The kome shōchū, made from a Japanese basic food, has an attractive aroma that enhances the taste of food. There are a number of varieties of kome shōchū, including one with the richer flavour obtained by atmospheric distillation, one with the subtle flavour and light taste obtained by vacuum distillation, and one with the distinctive flavour obtained by maturation in urns or earth barrels. The richest type is usually tasted with hot water and the more subtle and lighter types with ice cubes. In general, the kome shochu contains about 25% alcohol. The strongest type is most commonly appreciated in the Kuma region, where it is customary to heat pure kome shōchū in a container called "gara" and drink it in a small cup called "choku".
Shōchū dōorge mugi shōchū
There are two large islands in Kyushu: Iki and Tsushima, which appear in Gishiwajinden, a Chinese text written in the third century, as part of a primary transport route between Japan and the Asian continent.
While Tsushima has steep mountains and deep forests, Iki is quite flat and has the second largest plain in Nagasaki Prefecture. Therefore, Iki is ideal for growing cereals and fruits, and is also known for its quality beef and fresh seafood from the Genkai-nada Sea. Moreover, it is here, on Iki, that the shōchū barley was born. Iki shōchū barley is made with koji rice and steamed barley, which is different from the shōchū barley produced in other regions. Indeed, the ratio between rice koji and steamed barley is 1:2, which has remained constant since the Meiji era, more than a century ago.
In terms of production, the first shikomi process is carried out with rice koji, grown from the white koji mushroom, with stunned barley added for fermentation in the second and third stages of shikomi.
Traditionally, it is produced by the atmospheric distillation method, but some shōchū d Each distillery on the island has its own way of making its shōchū, such as using shikomi urns, or oak barrels for storage. The traditional Iki shōchū barley has a roasted barley aroma, which is more like that of chocolate-coated barley, due to the atmospheric distillation method. In this method, the starches contained in barley undergo hydrolysis to produce sugar, and the sugar combined with amino acids is heated to generate the sweet and grilled aroma. It also has a rich flavor brought by koji rice, which comes out when combined and drunk with hot water.
The name "iki shōchū" is protected by the TRIPS Agreement on Intellectual Property of the World Trade Organization. On the other hand, shōchūdorge produced in other regions, such as the Oita prefecture, is usually made with barley koji and steamed barley. The first shikomi is made with water and koji barley, which is grown with steamed barley and white koji mushroom, followed by the second shikomi in which steamed barley and water are added for fermentation. Made by vacuum distillation method, most varieties are of a fruity and light quality. As they are usually of light colour, it is best to drink them with cold water or on ice. It is also excellent as a base for cocktails.
Sweet potato Shochu Imo shōchū
The Imo shōchū, sweet potato shochu is produced in all Kyushu, but especially in Kagoshima prefecture and in southern Miyazaki prefecture, because its main ingredient, sweet potato, is a product characteristic of these regions. In general, koji, water and yeast are used in the first step of the shikomi to cultivate the yeast in sufficient quantity, and the water and steamed sweet potato pieces are added in the second step of the shikomi for fermentation, followed by distillation. The reason why there are two stages of shikomi is that the fermentation takes place smoothly even when the scale of the shikomi is large.
Prior to the beginning of this method, in the early 20th century, koji, sweet potatoes and water were combined at the same time. This method is called "Donburi (large bowl) Shikomi" and some distilleries have recently begun to use it based on the archives of that time. Although sweet potatoes are usually steamed before shikomi, some distilleries cook them in the oven to obtain a distinctive flavour that is both sweet and salty.
Recently, a wide variety of sweet potatoes and koji was used for Imo shōchū. Here are some examples: Kogane-Sengan: This is the most widely used variety as the main ingredient of Imo shōchū with its whitish yellow flesh. The produced shōchū has a sweet and rich flavor, characteristic of steamed sweet potatoes.
- Variety of violet colour: Yamakawa Murasaki and Ayamurasaki are well known varieties. Their flesh is violet and contains pigments called anthocyanins. The flavour of this shōchū recalls red wine and yogurt.
- Variety of orange colour: Shōchū made with this orange flesh variety has a taste quite similar to that of boiled carrots and pumpkins, as well as tropical fruits like papaya. The orange colour comes from beta-carotene, which brings a certain aroma unique to the product.
Black koji mushroom: This fungus, which was previously used for Okinawa's Awamori, began to be used in Imo Shōchū production in the early 20th century. It is thought to help bring out the rich and deep flavor of sweet potatoes.
The white koji mushroom: It is actually a mutant strain of the black koji fungus. Due to its black spores, the black koji fungus tends to stain work areas, appliances and clothing, so that this white version became popular and spread in the Kyushu area after the war. The Shōchū made with this fungus has a slightly softer and lighter taste than the one made with the black type. Although it is delicious with cold water or on ice, the sweet and relaxing flavor of the Imo Shōchū is often appreciated with hot water, as the distinctive aroma and sweet taste of the drink enrich with heat.
When Shōchū with an alcohol level of 25% is diluted with water in a ratio of six parts of Shōchū for four parts of water, the alcohol level drops almost to that of sake. The ratio is easily adjustable by changing the amount of hot water added according to your mood. It is better to pour the hot water first and let it cool a little before slowly adding the Shōchū, so that they mix well and the subtle sweetness comes out perfectly.
In Kagoshima, however, there is another way to taste the Imo shōchū, which is to put shōchū and cold water in a black pot, called "Kuro Joka", and warm it on direct heat. This custom is called "Dareyame" or "Daiyame", which originally means "stop fatigue". The Imo shōchū produced in Kagoshima Prefecture is called "Satsuma shōchū" and this geographical indication is protected by the TRIPS Agreement on Intellectual Property of the World Trade Organization.
Imo shōchū is also produced on the Izu islands of Tokyo, and its inhabitants call it Shimazake, or liqueur from the islands. Although its production method is supposed to come from Kagoshima, Shimazake is made with barley koji, rather than Kagoshima rice koji, and has an excellent combination of sweet sweet potato flavour and light and tasty barley flavor.
Shōchū black sugar kokuto shōchū
The shōchū Kokuto, black sugar shochu, has the subtle and sweet aroma of black sugar, and is produced only on the Amami Islands of Kagoshima Prefecture. According to the Alcohol Tax Act, these islands (managed by the Oshima Tax Office) are the only place to produce this shōchū based on brown sugar and koji rice.
Currently, there are distilleries on the Amami, Kikaijima, Tokunoshima, Okinoerabujima and Yoronto islands. Although sugar is present, Kokuto shōchū also uses koji rice, which provides the amino acids, vitamins and fatty acids the yeast needs to grow. Citric acids in koji also maintain the acidity of moromi. In addition, amino acids are responsible for the aroma of alcohol and high quality ester, and rice koji improves the fermentation process, giving the product a richer flavor.
Generally, the first shikomi for Kokuto shōchū uses rice koji grown with white koji fungus to develop the first moromi boil, and brown sugar is added during the second shikomi. Brown sugar is not produced directly from the pressed white juice of the sugar cane, but it is obtained after the juice has simmered, concentrated and solidified.
The solidified brown sugar is solved with water and steam, and the liquid is cooled for use in the second shikomi. The brown-coloured moromi boil with a sweet smell looks delicious, but actually has a rather sour and unsweetened taste, as it is in its predistilation state.
The aroma of black sugar shōchū has a distinctive sweetness, typical of brown sugar, and is slightly acidic with a hint of coconut oil. Its taste is subtle and it is probably more pleasant when diluted in cold water than in hot water. The Amami Oshima branch of the Saké and Shōchū Manufacturers Association of Kagoshima Prefecture designated 9 and 10 May as "Shōchū Amami Kokuto Day", as this shōchū represents the rich natural environment and the long tradition of the Amami region.
Shōchū of sake cake - Sakekasu shōchū
Shōchū sakekasu is made with sake meal, which is what remains after the sake has been pressed out of the moromi boil. It has long been used for various purposes, including as an ingredient for beverages and as an antiseptic. It was also used as Hashira shōchū, a support alcohol for the manufacture of sake, which is added to the moromi before pressing in order to increase the alcohol level for better preservation.
In some regions, alcohol-free residues obtained after distillation are used as fertilizers for rice cultivation, so sakekasu shōchū is often drunk on special rice-related occasions. This includes ritual events in Sanabori shrines and festivals that celebrate the end of harvest ("Sanaburi shōchū").
These are based on the philosophy that rice is used without waste (rice as a staple food, as an ingredient in sake, sake meal and shōchū, as well as recycling the residue after distillation for use as fertilizer for rice cultivation the following year).
Two methods are used in the production of Sakekasu shōchū: Kasutori and Kasumoromitori.
The sake cakes contain leftovers of yeast and rice, as well as about 8% alcohol, which are closed to slightly increase the alcohol content before distillation.
Kasutori:
In this traditional method, sake cakes are added to a small amount of water and fermented for about a month with the help of yeast contained in the cake and distilled in steam containers. Fermented sake cakes are mixed with rice sound and distributed in containers to ensure good exposure to steam. This steam that contains a good amount of alcohol is then cooled to become shōchū.
As the rice sound is mixed before distillation, the Kasutori shōchū has a complex, sweet and tasty flavor, derived from sake cakes, rice bark and dry grass. The type distilled in a wooden container also has a subtle woody aroma. As these distinctive flavours and tastes are very strong just after distillation, shōchū is stored for a while to allow settling. The most popular way to taste the Kasutori shōchū is to drink it fresh or on ice, and it can also be used as a basis for making plum liquor.
Kasumoromitori:
In this method, sake cakes and water are mixed until boiling is obtained, fermented for two weeks and then distilled by atmospheric or vacuum distillation. The sake cakes are sometimes used as ingredients for the second shikomi.
In general, the Kasumoromi shōchū is a little softer than the Kasutori shōchū, in terms of aroma and taste. A new variety of Sakekasu shōchū is made from finely crushed cakes from high quality sakes, using the vacuum distillation method. It has a sophisticated flavor similar to that of high quality sake. It is excellent as well fresh as on ice.
AOC Controlled Designation of Origin
The WTO, on the basis of the concept of "terroir" or unique regional traditional qualities, granted the designation of Origin Controlled to three categories of shōchū:
Iki shōchū,
Kuma shōchū
Satsuma shōchū
Source: Japan Sake and Shōchū Maker Association
