INTRODUCTION AND SHORT DEFINITION OF SHŌSHŪ
Shōchū is a distilled spirits from Japan made from rice, barley, mollasses, sugar, buckwheat or sweet potatoe with the help of Koji and distilled at a low abv.
HISTORY
Shōchū is believed to have arrived from Southeast Asia via the islands Ryūkyū (including Okinawa Island) before moving north to Kyūshū. Rice alcohol from the islands Ryūkyū is called awamori because it is made from long rice (Indica) while the rice used in the rest of Japan is short rice (Japonica), and is now often differentiated from shōchū.
The first writings referring to shōchū date back to the 16th century, the time when Francis Xavier tried to evangelize Kyūshū, considered as the cradle of this alcohol.
*inspired by Wikipedia
The first writings referring to shōchū date back to the 16th century, the time when Francis Xavier tried to evangelize Kyūshū, considered as the cradle of this alcohol.
*inspired by Wikipedia
GEOGRAPHY
Today, Japan produces shochu (or similar products) in all 47 of its prefectures, of which Kyushu Island and Okinawa Prefecture are the two major areas of production.
In 2015, four regional types of shochu received the World Trade Organisation's protected geographical indication (PGI). These are barley-based Iki shōchū, rice-based Kuma shōchū, sweet potato-based Satsuma shōchū, and Okinawa's awamori. Said spirits can therefore only be branded as such if they were actually made in their respective areas, akin to cognac and champagne.
Unsurprisingly, three of these protected varieties are made in Kyushu, where shōchū is said to originate. Iki shochu, arguably the original barley shōchū, is from Iki island in Nagasaki prefecture. The island still has seven distilleries to this day, all of which have been churning out shōchū for centuries.
Kuma shōchū is from Kumamoto prefecture, while Satsuma shōchū hails from Kagoshima and arguably has the largest production volume.
Awamori is being made in Okinawa from Thai rice only (Japanese rice is not allowed). It can also be matured longer than the others, with some varieties being stuck in a barrel for up to ten years
article inspired by this one: source
In 2015, four regional types of shochu received the World Trade Organisation's protected geographical indication (PGI). These are barley-based Iki shōchū, rice-based Kuma shōchū, sweet potato-based Satsuma shōchū, and Okinawa's awamori. Said spirits can therefore only be branded as such if they were actually made in their respective areas, akin to cognac and champagne.
Unsurprisingly, three of these protected varieties are made in Kyushu, where shōchū is said to originate. Iki shochu, arguably the original barley shōchū, is from Iki island in Nagasaki prefecture. The island still has seven distilleries to this day, all of which have been churning out shōchū for centuries.
Kuma shōchū is from Kumamoto prefecture, while Satsuma shōchū hails from Kagoshima and arguably has the largest production volume.
Awamori is being made in Okinawa from Thai rice only (Japanese rice is not allowed). It can also be matured longer than the others, with some varieties being stuck in a barrel for up to ten years
article inspired by this one: source
HOW IS SHŌSHŪ MADE?
BASE MATERIAL
It is made from:
- rice
- barley
- wheat
- sweet potatoe
- carrots
- ... and much more
FERMENTATION
Fermentation is achieved thanks to Koji (also to be found in sake brewing). There are three type of Koji which will each impact the final spirits in its own way.
- Black Koji--> is said to bring the highest quality. Difficult to use (tends to spread over base ingredient fast)
- Yellow Koji --> it is the one that sake brewer also use. It gives a fruity notes to the end product.
- White Koji --> is very common for shoshu making. It is rather neutral in taste.
As Wine Searcher writes
"There are three key steps in the production of shochu, starting with the preparation of the mold, or koji. Rice or barley is first soaked in water and then steamed and cooled, before it is laid out ready for the application of the kojikin (Aspergillus oryzae) fungus spores. The koji mold is left to develop undisturbed for a few days, during which the rice starch is broken down into sugar ready for fermentation.
The next stage in the process is the preparation of the moromi, or "fermented mash", made from the fermentation of koji together with water and yeast over a six- to eight-day period. Koji is an important factor in the final flavor profile of the shōchū and varies according to the distiller and/or region of production – white and black koji are the most common strains used.
Once the primary fermentation is complete, the core ingredient (e.g. sweet potato, barley), which will form the basis of the shochu's end style, is crushed and combined with the moromi and water, kick starting the second round of fermentation. This secondary moromi is allowed to ferment for approximately eight to 10 days, after which distillation can begin."
"There are three key steps in the production of shochu, starting with the preparation of the mold, or koji. Rice or barley is first soaked in water and then steamed and cooled, before it is laid out ready for the application of the kojikin (Aspergillus oryzae) fungus spores. The koji mold is left to develop undisturbed for a few days, during which the rice starch is broken down into sugar ready for fermentation.
The next stage in the process is the preparation of the moromi, or "fermented mash", made from the fermentation of koji together with water and yeast over a six- to eight-day period. Koji is an important factor in the final flavor profile of the shōchū and varies according to the distiller and/or region of production – white and black koji are the most common strains used.
Once the primary fermentation is complete, the core ingredient (e.g. sweet potato, barley), which will form the basis of the shochu's end style, is crushed and combined with the moromi and water, kick starting the second round of fermentation. This secondary moromi is allowed to ferment for approximately eight to 10 days, after which distillation can begin."
DISTILLATION
There is two types of distillation for shōchū
- single distilled: single distilled shōchū brings less alcool (around 25%) but more chaacter. the distillation process, which takes place in pot stills, is designed to purify the shochu and raise the level of alcohol up to approximately 25 percent. The resulting distillate, or genshu, is then either aged in terracotta jars or wooden barrels for anywhere between a few months to several years, in the case of Honkaku, or distilled again before aging to obtain the higher-alcohol Korui shochu. Water may also be added to the genshu at the filtration and bottling stage in order to adjust the final alcohol levels.
- multiple distilled: the more industrial types of shōchū are made this way (molasse based for ex) and it can then go up to 46 % abv (max)
DILLUTION AND BOTTLING
Water plays, like in sake, an important role.
TRENDS AND STYLES
There are two types of shōchū according to their distillation: single distillation or honkaku (本格?) or even otsurui (乙類?), and multiple distillation or kōrui (甲類?), the former being of better quality.
Top-quality shōchū, called honkaku shōchū, is single-distilled, allowing it to retain the flavors of its base ingredient. As such, a sweet potato shochu will taste very different from a rice shochu.
Rice shōchū --> mild flavour, often produced where sake is brewed.
Barley shōchū --> mellow flavour
Kasutori shōchū --> made from sake lees
Soba shōchū --> mild flavour (soba means buckwheat)
Sweet potatoe shōchū --> strong and smoky flavour
Single- and multi-distilled shōchū may be blended in varying proportions to create blended shochu.
Top-quality shōchū, called honkaku shōchū, is single-distilled, allowing it to retain the flavors of its base ingredient. As such, a sweet potato shochu will taste very different from a rice shochu.
Rice shōchū --> mild flavour, often produced where sake is brewed.
Barley shōchū --> mellow flavour
Kasutori shōchū --> made from sake lees
Soba shōchū --> mild flavour (soba means buckwheat)
Sweet potatoe shōchū --> strong and smoky flavour
Single- and multi-distilled shōchū may be blended in varying proportions to create blended shochu.
