Ch. 7 Types of Shochu

Question 1

What is generally the koji ingredient used for imo shochu

Answer 1

Rice koji, 1:5 ratio

On Izu island, Mugi Koji

Question 2

How is imo koji processed due to the high liquid content?

Answer 2

Diced, dried to pregeleatinize them to 40% or lower liquid volume and then turned to koji

Question 3

What is the most popular variety of imo used and what are the characteristics

Answer 3

Kogane Sengan

Sweet, fragrant flavor

Question 4

What are the chemicals that produces the typical imo flavor components?

Answer 4

Terpenoids (like Linalool)

And a sweet flavor component called Beta-damascenone

Question 5

What are the characteristics of Joy White potatoes

Answer 5

White flesh
Rich with Linalool
Clean tasting, citrus and floral aromas

Question 6

What are the characteristics of purple variety imo

Answer 6

Contains anthocyanin pigments found in white graps

diacetyl odor similar to yogurt or red wine

Question 7

Name two varieties of purple imo

Answer 7

Aya Murasaki
Murasaki Masari

Question 8

Name two varieties of orange imo

Answer 8

Beni Hayato
Aya Komachi

Question 9

What are the characteristics of orange variety imo

Answer 9

Abundant in carotene, important role

Aromas of:
Boiled carrot, pumpkin tea, tropical fruit like papaya

Question 10

What is the chemical component of Carotene

Answer 10

Beta-Ionone

Question 11

How are most sweet potato shochu created

Answer 11

Atmospherically distilled
ABV 25%

Question 12

Where is mugi shochu mainly produced?

Answer 12

Iki Island, Nagasaki Prefecture
Oita Prefecture

Question 13

Why does barley need to be polished like rice and by how much?

Answer 13

Exterior has more oil than rice
About 30% exterior need to be removed

Question 14

What is the main koji ingredient in Iki Island versus Oita Prefecture

Answer 14

Iki Island: rice koji
Oita: Barley koji

Question 15

What type of barley is used, which is also used in beer?

Answer 15

Two-row barley

Question 16

What is the weight ratio of koji to barley main ingredient

Answer 16

1:2

Question 17

What are the characteristics of atmospheric versus vacuum distilled mugi shochu

Answer 17

Atmospheric: fragrant aroma of barley, full-bodied umami taste

Vacuum: smooth, refreshing mild with a rich fragrance

Question 18

Where is Kuma shochu produced

Answer 18

Hitoyoshi basin of Kumamoto prefecture

Question 19

Why does Oita use 100% barley koji

Answer 19

It stems from the tradition of making mijo from barley koji

Question 20

What was the original way of making kome shochu from mid-Edo period

Answer 20

Mashing boiled brown rice and yellow koji mold into a small bucket or port, then distilling after natural lactic acid fermentation and alcohol fermentation

Question 21

What is the rice polishing ratio of most kome shochu

Answer 21

85-90%

Question 22

Kuma GI requirements

Answer 22

Single distillation made in Kuma
Rice koji
Kuma River bed groundwater

Question 23

How are most kome shochus produced

Answer 23

Vacuum distilled
Light in flavor

Question 24

ABV of single distillation shochu is fixed at

Answer 24

45% or lower

Alcohol above is categorized as raw material alcohol

Question 25

Where is Kokuto shochu allowed to be made

Answer 25

Amami Islands

Question 26

Why did they start making kokuto shochu

Answer 26

Brown sugar could not be exported due to US forces rule after WW2

Question 27

Kokuto shochu was characterized as shochu and not rum if ____ was used

Answer 27

Rice koji

Question 28

Kokuto shochu - After perparing the first stage moromi, _________ is added to create the second stage moromi

Answer 28

Melted brown sugar

Question 29

What is the distinct scent of kokuto shochu

Answer 29

Sweeetness from brown sugar Coconut aroma Light acidity

Question 30

Where is the main production area of soba shochu

Answer 30

Miyazaki prefecture

Question 31

What koji ingredient is mainly used for soba shochu

Answer 31

rice or barley koji

Question 32

How is the soba processed

Answer 32

huscked, cracked into granules, steamed

Question 33

How is soba shochu mainly distilled

Answer 33

Vacuum

Question 34

What are the two methods of sake kasu shochu productions?

Answer 34

1. Kasutori 2. Kasumoromitori

Question 35

What is the traditional kasutori method

Answer 35

Small amount of water added to sake kasu and left fermented for several months Distilled in a seiro (rice steamer)

Question 36

What is the flavor of kasutori method

Answer 36

savory-sweet aroma of rice hull and dried grass

Question 37

What is the kasumoromitori method

Answer 37

Sake kasu & water mixed into a porridge, fermented and distilled (vacuum or atmospheric)

Question 38

What is the flavor of kasumoromitori method

Answer 38

More mild than kasutori When using ginjo sake kasu, has elegant and fragrant of ginjo sake

Question 39

the shipment volume of shochu are predominantly which two types of shochu

Answer 39

Imo and mugi

Question 40

What are the different classifications of continuous distillation shochu when ABV <36% ABV 36-45% ABV 45%<

Answer 40

ABV <36% Shochu ABV 36-45% Spirits ABV 45%< Ingredient classified for alcoholic beverages

Question 41

What ABV of continuous distillation shochu is used as a base for plum wine or chuhai sours

Answer 41

ABV <36%

Question 42

By who and when was continuous distillation invented

Answer 42

1812 Scotland Rovert Stein used to make grain whisky

Question 43

What is shochu korui

Answer 43

New style shochu created using continuous distillation method

Question 44

What is the ingredient mainly used for continuous distillation shochu?

Answer 44

molasses

Question 45

For continulous distillation shochu, multiple column stills are used to obtain an ethanol liquid of about _____ alcohol. The liquid is then later diluted with water and lowered to an ABV of <____%

Answer 45

97% ABV <36% ABV

Question 46

What is Shinshu

Answer 46

New spirit defined as single distill shochu or awamori less than 3 years aged