Asian Spirits (Shochu, Baiju and Soju) Flashcards
Shochu can be made from many things, but what can it specifically not be made from?
Malted or germinated grains. Fruit or fruit juices. Entirely from Sugar cane
What is the maximum bottling strength for Single distilled Shochu?
45%
Why are the grains poilshed as part of the preparation of the raw materials in Shochu?
The bran and the germ contain the highest levels of sulfur compounds. By removing this outer layer the yeast is less prone to making unpleasant sulphur based aroma compounds. This important as shichu stills are made from stainless steel.
Does the Koji ferment the sugars to create alcohol?
No. The Koji is a filamentous fungi that secrets enzmyes that modify the starches into sugars usable by yeast. It does not actively ferment itslef.
Why is stainless steel the material of choice for distillation of Honkaku Shochu and Awamori?
These stills are designed to operate under a partial vacuum and therefore need the extra strength provided by stainless versus copper which is relatively soft.
What is Imo Shochu?
Shochu made from Sweet potato.
What is Awamori and how does it differ to other Shochus?
A long grain rice based spirit made in Okinawa. It uses black koji in a single step fermentation process. It is often aged for longer periods than other Shochu.
What is the typical distillation strength of Honkaku Shochu and Awamori?
45% abv
What are the three types of “Qu” used in Baiju production?
Big Qu, Small Qu and Bran Qu.
What are the four major subcategories of Baiju?
Strong Aroma, Suace Aroma, Light Aroma and Rice Aroma.
What grains are typically used in the production of Baiju?
Sorghum, rice, corn and wheat.
What is Qu in Baiju production?
A fermentation starter made from pressed grains (wheat, barley, peas or rice) innoculated with microorganisms such as yeast, fungi and bacteria. The temperature at which the Qu is made can affect the flavour of the final spirit.
