Ch. 7 How to Make Shochu Flashcards
What is the name of the process in shochu making that is equivalent to shubo in sake production
ichiji-moromi (first-stage moromi)
What is the name of the process in shochu making that is equivalent to moromi in sake production
niji-moromi (second stage moromi)
In shochu production, all ____ is added to the first stage
koji
Main ingredients are added to the ____ stage
second
Shochu production does not require ____ and fermentation temperature is ___
lactic acid
high
What is a rotating drum automatic koji maker?
Process of washing, soaking, steaming and koji-making can be carried out in one machine
After steamed rice is cooled in the drum, how is koji made on the 1st day?
Koji spores sprinkled over rice in several batches
Small drum compartment closed and allow spores to germinate for one day
On the 2nd day of koji making, what is the semi-automatic koji-making machine called?
Sankaku-dana but not all distilleries use this
In the sankaku-dana, at what temperature does the koji reach and to what temperature is it lowered?
40C down to 35C
Why is 35C the target temperature for koji making
It’s when it produces abundant citric acid
What is the scientific name for black koji
Aspergillus awamori
What is the scientific name for white koji?
Aspergillus kawachi
How is sweet potato processed for shochu making?
First trimmed (removing decayed parts which causes bitterness)
Then sliced in half and sorted for nematodes or frost damage
Washed in a machine with mechanical brushes and shower
Lastly, crushed to 1cm or smaller using a crusher
what is added to Ichiji moromi
All koji, water, yeast
How long does ichiij-moromi take on average?
6 days
What is the maximum fermentation temperature at ichiji-moromi
30c
What is sashi-moto?
A process where part of a separate ichiji-moromi that is 3-4 days old with plenty of healthy yeast is used in place of pure-cultured yeast
What is the pros and cons to sashi-moto
Increases risk of contamination by wild yeast
Prompts fermentation
Improves alcohol yield
Shochu kobo are more resistant to ____ than sake yeast and are suited to _____ temperature fermentation
acidity
high
What is in the niji-moromi
ichiji-moromi transferred to a large tank
remaining water
steamed main ingredients
What is the temperature of ni-ji moromi
High at 30C
What is the ABV of ni-ji moromi after fermentation is finished
14-20%
How long does the standard distillation take
3 hours
What are the two heating methods of distillation
Direct heating
Steam blown directly onto moromi
Indirect heating
Steam passes through a dedicated steam pipe in the pot still and heats the moromi through the metal of the pipe
At what temperature does moromi boil with atmospheric distillation
85-95C
At what temperature does moromi boil with vacuum distillation
45-55C
Why is atmospherically distilled shochu stored
Contains gases that have not dissipated leaving a sharp rough aroma. Gas slowly dissipates during storage
How is shochu usually stored
In its genshu state
What is added before shipment? What is the commercial ABV for shochu
Water
20-25%
How long is shochu typically aged before being shipped
Within 1 year of distillation
Why was shochu sometimes considered malodorous
Oil odors
Fatty acid ethyl esters are produced in moromi and float as an oil component on the surface of the storage tank. This needs to be skimmed or filtered out. Can also use activated carbon
