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JSA > Ch. 7 Types of Shochu > Flashcards

Ch. 7 Types of Shochu Flashcards

1
Q

What is generally the koji ingredient used for imo shochu

A

Rice koji, 1:5 ratio

On Izu island, Mugi Koji

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2
Q

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

A

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

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3
Q

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

A

Kogane Sengan

Sweet, fragrant flavor

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4
Q

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

A

Terpenoids (like Linalool)

And a sweet flavor component called Beta-damascenone

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5
Q

What are the characteristics of Joy White potatoes

A

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

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6
Q

What are the characteristics of purple variety imo

A

Contains anthocyanin pigments found in white graps

diacetyl odor similar to yogurt or red wine

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7
Q

Name two varieties of purple imo

A

Aya Murasaki
Murasaki Masari

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8
Q

Name two varieties of orange imo

A

Beni Hayato
Aya Komachi

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9
Q

What are the characteristics of orange variety imo

A

Abundant in carotene, important role

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

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10
Q

What is the chemical component of Carotene

A

Beta-Ionone

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11
Q

How are most sweet potato shochu created

A

Atmospherically distilled
ABV 25%

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12
Q

Where is mugi shochu mainly produced?

A

Iki Island, Nagasaki Prefecture
Oita Prefecture

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13
Q

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

A

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

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14
Q

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

A

Iki Island: rice koji
Oita: Barley koji

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15
Q

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

A

Two-row barley

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16
Q

What is the weight ratio of koji to barley main ingredient

A

1:2

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17
Q

What are the characteristics of atmospheric versus vacuum distilled mugi shochu

A

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

Vacuum: smooth, refreshing mild with a rich fragrance

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18
Q

Where is Kuma shochu produced

A

Hitoyoshi basin of Kumamoto prefecture

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19
Q

Why does Oita use 100% barley koji

A

It stems from the tradition of making mijo from barley koji

20
Q

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

A

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

21
Q

What is the rice polishing ratio of most kome shochu

A

85-90%

22
Q

Kuma GI requirements

A

Single distillation made in Kuma
Rice koji
Kuma River bed groundwater

23
Q

How are most kome shochus produced

A

Vacuum distilled
Light in flavor

24
Q

ABV of single distillation shochu is fixed at

A

45% or lower

Alcohol above is categorized as raw material alcohol

25
Q

Where is Kokuto shochu allowed to be made

A

Amami Islands

26
Q

Why did they start making kokuto shochu

A

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

27
Q

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

A

Rice koji

28
Q

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

A

Melted brown sugar

29
Q

What is the distinct scent of kokuto shochu

A

Sweeetness from brown sugar
Coconut aroma
Light acidity

30
Q

Where is the main production area of soba shochu

A

Miyazaki prefecture

31
Q

What koji ingredient is mainly used for soba shochu

A

rice or barley koji

32
Q

How is the soba processed

A

huscked, cracked into granules, steamed

33
Q

How is soba shochu mainly distilled

A

Vacuum

34
Q

What are the two methods of sake kasu shochu productions?

A
  1. Kasutori
  2. Kasumoromitori
35
Q

What is the traditional kasutori method

A

Small amount of water added to sake kasu and left fermented for several months

Distilled in a seiro (rice steamer)

36
Q

What is the flavor of kasutori method

A

savory-sweet aroma of rice hull and dried grass

37
Q

What is the kasumoromitori method

A

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

38
Q

What is the flavor of kasumoromitori method

A

More mild than kasutori

When using ginjo sake kasu, has elegant and fragrant of ginjo sake

39
Q

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

A

Imo and mugi

40
Q

What are the different classifications of continuous distillation shochu when

ABV <36%
ABV 36-45%
ABV 45%<

A

ABV <36%
Shochu

ABV 36-45%
Spirits

ABV 45%<
Ingredient classified for alcoholic beverages

41
Q

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

A

ABV <36%

42
Q

By who and when was continuous distillation invented

A

1812 Scotland Rovert Stein used to make grain whisky

43
Q

What is shochu korui

A

New style shochu created using continuous distillation method

44
Q

What is the ingredient mainly used for continuous distillation shochu?

A

molasses

45
Q

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 <____%

A

97% ABV

<36% ABV

46
Q

What is Shinshu

A

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

JSA (17 decks)

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