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J.S.A. Sake Diploma (3rd Ed.) > Ch.7 – Shochu > Flashcards

Ch.7 – Shochu Flashcards

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1
Q

List the standard shochu production methods (3)

A
  1. Using shochu koji (mold) to saccharify the starch in rice, barley, and other cereals, or in sweet potatoes
  2. Fermenting moromi (fermentation mash) using shochu kobo (shochu yeast)
  3. Distilling the moromi in a pot sill
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2
Q

What is the part of the pot still where the alcohol-rich steam rises and move towards and then is water-cooled and liquefied in the cooling pipe, called?

A

Lyne Arm (watari, ワタリ)

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3
Q

What role does Citric Acid play in the first stage moromi in shochu production?

A

Like wine mash, it is an environment where microbes other than yeast, such as lactobacillus, do not thrive

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4
Q

Who mentioned shochu in Kyushu in his 1546 report?

A

Jorge Alvarez, Portugeuse merchant and captain
“An orraqua made from rice” (Orraque, meaning a spirit from araq in Arabian)

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5
Q

What was discovered that is dated 1559 in Koriyama Hachiman Shrine in Isa City, Kagoshima Prefecture?

A

A piece of graffiti: the oldest existing piece of writing that mentions the word “shochu”
(Sweet potato shochu was created in the 18th century)

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6
Q

What type of sweet potatoes contains the same anthocyanin pigments found in red wine grapes and produce shochu with a diacetyl odor similar to that of yogurt or red wine?

A
  • Aya Murasaki
  • Murasaki Masari
    (purple varieties)
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7
Q

What is the part of the distiller where the moromi is place called?

A

The pot still (jyoryu-kan, 蒸留缶）

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8
Q

When the Amami Islands were reverted back to Japan after WWII in 1953, their liquor made from brown sugar was categorized as rum, with a higher liquor tax than shochu. How was it allow to be a shochu?

A
  • The tax was revised to make the Shochu only if rice koji was used and only limited the production within the islands (as well for histroical context that sugar cane was grown on the Amami Islands starting in Genroku era around 1690)
  • “Amami Kokuto Shochu” is a registered regional collective trademark
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9
Q

What year did a spirit called “awamori” was presented to the Tokugawa Shogun?

A

1671

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10
Q

Describe Direct heating of the shochu distillation

A
  • Steam is blown directly into the moromi
  • This agitates and ** increases the moromi**
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11
Q

What is Awamori?

A
  • A traditional Okinawan shochu, using only rice koji made with black koji mold and water as its ingredients.
  • it has a unique one-step mashing process where all the koji is added at once
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12
Q

Describe Indirect heating of the shochu distillation

A
  • Steam passes through a dedicated steam pipe in the pot still and heats the moromi through the metal of the piple
  • This decreases the moromi
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13
Q

What type of rice tends to work well in rotation drum?

A

Non-sticky varieties are more suitable

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14
Q

What was the method that mashed yellow koji and the primary ingredient at once used until around mid-Meiji period?

A

Donburi-shikomi (one-pot mashing)

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15
Q

What is Hanazake (花酒, Hanadaki ハナダギ in Yonaguni dialect)?

A

On Yonaguni Island in Okinawa’s Yaeyama Islands on the westernmost tip of Japan, Hanadare the first drops of the shochu distillate are collected and sold as a product called Hanazake
(Under Japan’s Liquor Tax Act, single distillation shochu’s alcohol content is fixed at 45% or lower and alcohol that exceeds this is categorized under the Liquor Tax Act as raw material alcohol)

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16
Q

Where was Tsuburo style of still used?

A

Satsuma

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17
Q

Name methods of production of Sake-kasu Shochu

A
  1. Kasutori (粕取り)
  2. Kasumoromitori (粕醪取り)
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18
Q

Where can Kokuto Shochu only be made?

A

Amami Islands (Oshima Regional Tax Bureau jurisdiction)

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19
Q

What spirit was drunk by commoners around the time “awamori” was presented to the Tokugawa Shogun in 1671?

A

A homemade distilled spirit made from sweet potatos using soild koji

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20
Q

What is the requirement for designated GI “Ryukyu Awamori”?

A

Only Awamori produced in Okinawa can be labeled “Ryukyu Awamori”

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21
Q

What and in what year is the current shikomi method was developed after the nidan-shikomi?

A
  • Niji-shikomi (two-stage mashing method, 二次仕込み法）
  • １９０３
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22
Q

Since the Meiji and Taisho eras(1868-1926), what has been used as. the main ingredient for Awamori?

A

Indica Rice

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23
Q

Why are the steamed sweet potatoes crushed to 1 cm or smaller using a crusher before being transported for the second-stage moromi?

A

If the steamed potatos are processed as is, only a few millimeters of the sweet potatoes’ surface will dissolve in the moromi

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24
Q

What does the niji-shikomi method consist of?

A
  • A first-stage mash using koji and water and the addition of sweet potato after adequate yeast is propagated
  • Alcohol fermentation occurs in a short time because of the high volume of yeast and the moromi is naturally agitated by the resulting gas,
  • The combination of two-stage mashing and the use of black koji made stable fermentation possible
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25
Q

Which distillation method is the following:
This distillation occurs at a higher temperature (evaporation from boiling occurs when the temperature of the moromi in the post still is 85 - 95 C), more components are extracted and chemical reactions like high-temperature decomposition and synthesis occur, giving the distilled liquid fragrant flavors

A

Atmospheric Distillation

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26
Q

What type of sweet potatoes are sometimes called carotene potatoes. are abundant in carotene, and produce shochu with aromas like boiled carrot or pumpkin, tea, or tropical fruit like papaya?

A
  • Beni Hayato
  • Aya Komachi
    The distinct flavor component β-ionone, which comes from carotene, clearly plays an important role
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27
Q

What type of koji mold is used often for Imo Shochu/Satsumaimo Shochu?

A

White koji mold
(a recent increase in products using black koji mold as well)

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28
Q

How is Sake kasu shochu made?

A

By distilling the sake kasu (sake cake) from refined sake

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29
Q

In Asia, distillation techniques are thought to have spread when, and through which routes?

A

Yuan Dynasty of China (13th - 14th century) via land or sea Silk Road

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30
Q

Describe shochu “boom” by decade: Early 1980s

A

Early 1980s: A milder vacuum distilled brand of barley shochu became widely accepted by consumers who weren’t familiar with shochu in part because of its clever commercial

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31
Q

List four GI Single Distillation Schochu with its year of designation and geographical area

A
  • Iki: June 30, 1995, Iki City Nagasaki Prefecture
  • Kuma: June 30, 1995, Kuma District and Hitoyoshi City, Kumamoto Prefecture
  • Ryukyu: June 30, 1995, Okinawa Prefecture
  • Satsuma: Decembe 22, 2005, Kagoshima Prefecture (excluding Amami City and Oshima District)
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32
Q

Where is considered to be the birthplace of mugi shochu and why do they use barley?

A
  • Iki
  • The island’s traditional staple was exempt fromland tax, and the homemade shochu using barley has been produced there since the late Edo period
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33
Q

What century and where distillation techniques landed in Japan?

A
  • Beginning of the 16th century
  • Satsuma and spread to Hyuga in southern Miyazaki Prefeture and Higo in Kumamot Prefecture
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34
Q

What was the second shochu shikomi method developed after donburi-shikomi to mash rice koji and then mashed water and the primary ingredient based on sake production?

A

Nidan-shikomi (two stage mashing method, 二段仕込み法）
(this method reduced rice shochu spoilage but the risk of spoilage remained for sweet potato shochu because agitation was difficult due to the moromi’s low fluidity)

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35
Q

Define desginated Geographical Designation of “Kuma”

A

Only single distillation kome shochu made in the Kuma District of Hitoyoshi basin using rice koji and Kuma River-bed groundwater can be labeled ‘Kuma”

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36
Q

How are odours from oil removed from shochu?

A
  • Skimming
  • Filtration
    (When the alcohol content is low, or the filteraing temperature is low, oil components do not dissolve easily in the shochu, making them easier to remove
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37
Q

According to records from around 1913, what were the percentages of shochu made from the following primary ingredients and then from 1967:
* sake cake
* sake or sake moromi
* sweet potatoes

A

From 1913:
* sake cake: 25.9%
* sake or sake moromi: 25.9%
* sweet potatoes: 28.1%

From 1967:
* sake cake: 3%
* sweet potatoes: 56.7%

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38
Q

How does shochu alcohol content to lower down 20% or 25%, the commercial standard of shochu, before the shipment after the storage?

A

Water is added

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39
Q

What is the following process in shochu making called:
“Although the first few batches of moromi for shochu prodution use pure-culture yeast, many shcohu distillaries, part of a separate first-stage moromi that is three to four days old (plenty of healthy yeast has been propagated) is used in place of pure-culture yeast”

A

Sashi-Moto （差し酛）

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40
Q

What is the risk and benefit of using Sashi-moto ?

A
  • Increases the risk of contamination by wild yeast
  • Prompts fermentation and improves alcohol yield
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41
Q

What is Seiro?

A

It is a rice steamer type still used to distill fermented sake cake in Kasutori method of Sake-kasu Shochu making

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42
Q

What type of shochu is used for Hashira Shochu?

A

Saketori method (Sake-kasu Shochu)

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43
Q

Define designated Geographical Indication “Satsuma”

A

Only single-distillation shochu made in Kagoshima Prefecture (excluding Amami City and Oshima District) using sweet potatoes growin in Kagoshima as the main ingredient can be labeled “Satsuma”

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44
Q

What the shochu called using the continuous distillation method initially?

A

Shochu Korui (焼酎甲類）
Sometimes called “white liquor (white liquor 1)”

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45
Q

What are classified as:
* Alcohol content: 36 - 45%
* Alcohol content: Exceeding 45%

A
  • Alcohol content: 36 - 45%: Spirits (not shochu category)
  • Alcohol content: Exceeding 45%: Ingredient for alcoholic beverages
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46
Q

When was barley shochu production started in what is now Iki Island, Nagasaki Prefecture?

A

The beginning of 19th century (late Edo Period)

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47
Q

Around what year the continuous distillation method using to make grain whiskey was introduced to Japan?

A

Around 1900

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48
Q

Generally what is the ratio of rice to sweet potato for Imo Shochu/Satsumaimo Shochu Koji?

A

Rice:Sweet Potato=1:5 by weight

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49
Q

How long does the standard distillation for shochu production take?

A

3 hours

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50
Q

As far as aging is concerned, what is the main difference between shochu and awamori?

A

There is a culture that prizes KUSU (aged awamori, 古酒)

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51
Q

List the second day of koji-making

A
  1. At some distilleries, the mixture is transferred to a semi-automatic koji-making machine called Sankaku-dana (triangular shelf, 三段棚). At others the koji-making process continues without this process
  2. Koji layers are spread out in a rectangular shape. The temperature reaches 40 C in a relatively short time in the second half of this process the mixture is cooled to a target of 35 C or lower, a temperature zone where abundant citric acid is produced
  3. Within the koji making process, the portion using Sankaku-Dana process is completed in a little less than a day.
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52
Q

In shochu production, state the role of “pressing” process

A

None. Shochu does not go through pressing process

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53
Q

What else is done for sweet potatoes after trimming before steaming?

A
  • Sliced in half
  • Sorted by checking the insides for nematodes or frost damage
  • Many shochu distillers remove the tail ends
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54
Q

When was mugi shochu production in Oita Prefecture started and which decade production of mugi shochu rom 100% barley started?

A
  • 1951
  • 1970s
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55
Q

What is a key difference between shochu and sake?

A

Shochu goes through a distillation process

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56
Q

Which method of Sake-kasu will have elegant flavor and fragrant like ginjo sake when vacuum distilled using ginjo-sake cake?

A

Kasumoromitori Sake-kasu Shochu

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57
Q

What is the storage period of shochu generally?

A

Often shipped within one yer of distillation

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58
Q

What are products that blend single distillation shochu and continous distillation shochu generally called and labelled as?

A
  • Ko-otsu konwa shochu (ko-otsu mixed shochu, 甲乙混和焼酎)
  • Labeled : shochu korui otsurui konwa (焼酎甲類乙類混和) or shochu otsurui korui konwa (焼酎乙類甲類混和）(the shochu with the higher poportion is listed first)
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59
Q

What is a method similar to that of the solera system for sherry in which Kusu are stored in unglazed earthenware pots and maintained?

A

Shitsugi (replenishing, 仕次ぎ)

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60
Q

How much of the outer layer of barley must be polished like rice?

A

30% must be removed as the exterior part of barley has more oil than rice

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61
Q

Who introduced sweet potato cultivation in the Izu Islands after he was exiled from Akune, Kagoshima Prefecture for the crime of smuggling in the mid-19th century?

A

Shoemon Tanso, a merchant

62
Q

What were the names of spirits known at the time distillation begun in the Ryukyu Kingdome in the 15th century (3)?

A
  • Nanbanshu
  • Ryukyushu
  • Shochu
63
Q

What are scientific names black and white koji used originally and what are both now called?

A
  • Black koji: Aspergillus awamori
  • White koji: Aspergillus kawach
  • Both: Aspergillus luchuensis
64
Q

During the second-stage moromi, list the two processes

A
  1. The first-stage moromi is transferred to a large tank
  2. The remaining water and steamed main ingredients are added and fermented
65
Q

What are all of shochu (Mugi, Imo, Kokuto, etc) are classified under Japan’s Liquor Tax Act?

A

**Single Distillation Shochu **(単式蒸留焼酎)

66
Q

In shochu, what corresponds to shubo (starter culture/yeast starter) in sake production called?

A

Ichiji-moromi (first-stage moromi, 一次醪)

67
Q

Define designated Geographical Indication of IKI

A

Only single distillation mugi shochu made in Iki using rice koji and Iki groundwater can be labeled “Iki”

68
Q

What is the unique aroma of mugi shochu?

A
  • Characteristic of barley with a mild, sweet flavor
69
Q

What is, for sweet potato shochu making, when a large team manually removing decayed parts, called?

A

Trimming

70
Q

In which century, brandy (eau de vie) was sold in apothecaries and what century started to appear in every life?

A
  • 15th century
  • End of the 16th century
71
Q

For rice koji, what is the polishing ratio used for shochu?

A

About 90%

72
Q

What is a unique characteristic of awamori?

A

Its sole ingredient is rice koji made with black koji mold

73
Q

What is the fermentation type of the first-stage and second-stage moromi for shochu?

A

**Multiple Parallel Fermentation ** like sake moromi
(processes where saccharification and fermentation occur simultaneously in the tank)

74
Q

List Shochu Kobo characteristics (3)

A
  • Genetically closer to sake yeast than bread or wine yeast
  • More resistant to acidity than sake yeast
  • Suited to higher temperature fermentation
75
Q

What are most sweet potatoes shochu like?

A
  • Atmospherically distilled
  • Rich flavor (some with vacuum distilled have a light flavor)
  • Those produced in Kagoshima generally have an alcohol content of 25% but some are produced with 20%
76
Q

Where and when Soba Shochu was developed and its main production area?

A
  • Takachiho region in Miyazaki Prefecture
  • 1973
77
Q

What temperature is the yeast is propagated and fermented at the first stage moromi in shochu production kept?

A

Yeast is propagated and fermented at a maximum temperature of around 30 C

78
Q

What other name Hashira-jochu was known as during the Edo Period?

A

Sanaburi schochu （早苗饗焼酎）so-called as it was drunk during sanaburi, a festival held after rice planting

79
Q

In the last stages of distillation for shochu, what is the alcohol content of the distillate becomes?

A

A little over 10%
(The final product will become bitter and astringent unless distillation is stopped at around this. time)

80
Q

What type of sweet potatoes is with white flesh, is rich with linalool, a type of terpenoid. and produces clean-tasting shochu with a citrus or floral. aroma?

A

Joy White

81
Q

What is the most well known variety of sweet potato in shochu production?

A

Kogane Sengan
produces a sweet and fragrant flavor typically associated with sweet potato shochu

82
Q

What characteristically East Asian technique was applied to the distillation and to the creation of wht y type of distilllation still?

A
  • Steaming
  • Kabutogama (カブト釜式蒸留器）
83
Q

What type of shochu was made during the Edo period (1603-1868) in areas other than Southern Kyushu?

A

Shochu using sake cake and rancid sake as raw ingredients as a sake brewery’s side business and used as the main ingredient of mirin or hashira-jochu (shochu to support sake, 柱焼酎) that was added to sake

84
Q

Are most of the rice shochu Atmospherically distilled or vacuum distilled?
What are their flavors?

A
  • Atmospherically distilled
  • light in flavor
85
Q

In shochu koji making process, what temperature the mixture is to target and why?

A
  • Initially the mixture will reach to 40 C but cool it to 35 C or lower
  • For abundant citric acid production
86
Q

In shochu production, how is the koji added compared to sake production?

A

All the koji is added in the first stage

87
Q

What shochu is made from brown sugar?

A

Kokuto Shochu

88
Q

List 13 Japanese Sake GIs with its designated date

A
  1. Hakusan December 22, 2005
  2. Japanese Sake/Nihonshu December 25, 2015
  3. Yamagata December 16, 2021
  4. Nada-gogo June 28, 2018
  5. Harima March 16, 2020
  6. Mie June 19, 2020
  7. Tone Numata January 22, 2021
  8. Hagi March 30, 2021
  9. Yamanashi April 28, 2021
  10. Saga June 14, 2021
  11. Nagano June 30, 2021
  12. Niigata February 7, 2022
  13. Shiga April 11, 2022
89
Q

According to Beppu University’s Professor Yonemoto, what are the four theories regarding how distilled spirits brought to Japan?

A
  1. Indochinese Peninsula and Ryukyu Route
  2. China, Korean Peninsula, Tsushima Route
  3. Southern China, East China Sea, Japan Mainland Route
  4. China (Yunnan), Fujian, Ryuku Route
90
Q

Why is preferable to have low calcium content in the diluting water for shochu making?

A

Calcium in the diluting water cause floc formation causing appearance of sediment of cloudiness

91
Q

Where did the cultivation of started where it was not suited to rice farming?

A

Shirasu Plateau

92
Q

In what decade stainless steel stills became common and around what year vacuum distillation machine was introduced?

A
  • In the 1960s
  • Around 1972
93
Q

Why was shochu considered malodorous in the past?

A

Oil odors

94
Q

Due to the high liquid content, to what percentage sweet potatoes are diced and dried to pregelatinize?

A

40% or lower then turned into koji

95
Q

Who and in what year was continuous distillation invented?
Who improved it and in what year?

A
  • Robert Stein in 1826 in Scotland
  • Aeneas Coffey (Irish distiller) in 1831
96
Q

Sake production requires Rice Koji. What about shochu production?

A

For shochu production, rice koji, barley koji or sweet potato koji can be used

97
Q

What process is done to sweet potatoes just prior to steaming after trimming and removing unwanted parts?

A

Washing

98
Q

Which distillation method is the following:
By suctioning the air in the pot still from the outlet using a vacumm pump and creating a reduced pressure state, the moromi in the pot still boils at lower temperature of 45 - 55 C. This inhibits chemical reactions caused by high temperatures and descreases the distillation of components that are hard to evaporate, creating light fruity aromas (esters).

A

Vaccum Distillation
(Developed in the early 70s)

99
Q

Why is the steam injected from above for sweet potato steaming?

A

To allow the condensation to drain as a large amount of condensation accumulates on the sweet potatos

100
Q

Who and in what year isolated a mutant strain of black koji that does not contain black pigment on its spores and spread it as while koji mold that did not turn work clothes or koji production rooms black?

A
  • Genichiro Kawachi
  • 1918
101
Q

Describe the drum type machine used in shochu making

A
  • The drum has a long narrow slits and openings on its sides.
  • Horizontal with a rotating shaft in the center
  • By changing the rotational position, the procesess of washing rice or barley, soaking streaming, and koji-making (in most cases only the first half of the process) can all be carried out with this one machine
102
Q

What time period is believed to be the beginnings of awamori?

A

The 15th century
when distillation technqiues were brought to the Ryukyu Kingdome

103
Q

What does Soba Shochu use as its main igredient?

A

Buckwheat seeds

104
Q

What is the main ingredient of mugi shochu and wheere this type of shochu is produced?

A
  • Barley (two-row barley which is also used for beer)
  • Iki Island in Nagasaki Prefecture
  • Oita Prefecture
105
Q

What state (alcohol content) Shochu is usually stored in?

A

Genshu (undiluted sake, 原酒) at 37 - 43% alcohol content

106
Q

What are added at the first stage moromi in shochu production (3)?

A
  • The entire amount of koji
  • Water
  • Then yeast
107
Q

What koji is used often for Imo Shochu/Satsumaimo Shochu?

A
  • Made from rice
  • Barley koji is used in the Izu Islands
108
Q

What small stills considered a Hellenistic style had a structure similar to the tsuburo shochu stills used in the Edo Period by practitioners of traditional Chinese medicine?

A

Ranbiki

109
Q

For vaccum distillation, how prevalent is oil components causing the odor issuse?

A

Significantly fewer oil components are generated with vaccum distillation

110
Q

What is an alcohol content of the second-stage moromi typically and what is achieval alcohol content for shochu?

A
  • 14 - 20%
  • 37 - 43%
    (Most shochu is distilled only once)
111
Q

What substance is included in the first stage moromi in shochu production when the entire amount of koji, water and yeast are added in?

A

A substantial amount of Koji derived Citric Acid

112
Q

What is Awamori’s distinct scent compared to and what does the scent originated from according to recent studies?

A
  • Matsutake (a prized mushroom in Japan)
  • Scent 1-Octane-3-ol, the main component, from black koji
113
Q

In which season sweet potato shochu is produced?

A

Fall in time with the harvest
(start to decay in a matter of days and storage requires substantial investment in facilities)

114
Q

Compared to yellow koji used in sake, generally for shochu koji, what type of koji is used?

A
  • Black koji
  • White koji
115
Q

What might Sashi-moto be providing according to some research?

A

The moromi of sweet potato shochu includes a substantial amount of Kuratsuki-kobo (wild yeast living in the distrillery) and this is one of the reasons for the diversity of shochu

116
Q

What were the two types of old still used for Awamori?

A
  • Kabutogama style (helmet shaped, カブト釜)
  • **Tsuburo **style (粒露)
117
Q

Name the two individuals responsible for popularized the use of black koji used in awamori to be used for sweet potato as previously used yellow koji often caused the product failure

A
  • Genichiro Kawachi
  • Kensuke Kanbe
118
Q

In shochu, what corresponds to the moromi in sake production called?

A

Niji-moromi (second-stage production, 二次醪）

119
Q

Which area ships approximately 90% of Japan’s single distillation shochu?

A

Kyushu

120
Q

Compared to sake production, in shochu production indicate the role of lactic acid and the temperature level of fermentation process

A
  • Not requiring lactic acid
  • Higher fermentation temperature
121
Q

Of single distillation shochu, what can those that met certain criteria be labeled as?

A
  • Honkaku shochu (traditional shochu, 本格焼酎）
  • Aslo known as Otsurui schochu (Class-A shochu, 乙類焼酎, its old classification title
  • For awamori, Honkaku awamori
122
Q

List the processes performed in the drum in the initial stage of shochu production

A
  1. Ingredients such as rice or barley are placed in the drum
  2. Rice or barley is washed by nozzles filed along the rotational shaft
  3. The drum can be drained to have the liquid level of the soaked rice or barley adjusted to the appropriate level
  4. The compartment door where the drum is in to be closed for steaming. Steam injected
  5. After the steaming in the drum, the rice is cooled to an appropriate temperature and Koji spores are sprinkled over it (process called Tanekiri) in several batches
  6. The drum compartment door is closed, keeping the mixture in a warm humid enviroment ideal for spore germination for ONE-FULL DAY
123
Q

What are the two methods of heating for shochu distillation?

A
  • Direct heating
  • Indirect heating
124
Q

Who invented an alembic used to extract essential oils and to distill alcohol in the 8th century?

A

Jabir ibn Hayyan, Arabian scholar and alchemist

125
Q

Why is shochu’s aging period less than that of whisky or brandy?

A
  • Tends to have less roughness even just after distillation
  • Emphasizes the flavors of its main ingredient rather than flavors derived from barrel agin
126
Q

What is white liquor which is used as the base ingredient for umeshu (plum wine) and chuhai (shochu highball) considered under the Liquor Tax Act and classified?

A

Continous distillation shochu （連続式蒸留焼酎）
(Previously called Korui shochu, 甲類焼酎)

127
Q

In what century distilled spirits comparable to Japanese shochu were made and which region?

A
  • 13th to 14th centuries
  • Southeast Asia
  • China
128
Q

Describe the origin of the distinct flavor of Imo Shochu?

A

Terpenoids (like linalool) which are abundant in muscat grapes and the hops used in beer, and a sweet flavor component called β-damascenone

129
Q

What is the main ingredient of kokuto shochu?
And why does it require to use koji?

A
  • Brown sugar
  • It does not need to saccahrified but koji must be used to differentiate it from rum
130
Q

Which type of heating in the shochu distillation to enhance the fragrant and roasted aroma of the final product?

A

Indirect Heating

131
Q

What type of shochu uses sake cake (sake lees) from sake making?

A

Sake-kasu Shochu (Sake Cake Shochu, 酒粕焼酎)

132
Q

Around what year the two-stage mashing method for sweet potato was established?
In which period the two-stage mashing method wsa introduced for rice shochu and mugi shochu?

A
  • Around 1912
  • The beginning of Showa era (1926-1989)
133
Q

Who stated that Kusu contained three smells:
“the smell of hair wax, ripe ground cherries, and billy goats”?

A

Baron Sho Jun, the fourth son of King Sho, the last Ryukyu King

134
Q

Is “Oita Mugi Shochu” designated as GI?

A

No
It is however a “Registered Regional Collective” trademark

135
Q

What can Single Distillation Shochu be labeled as (3)?

A
  • Honkaku Shochu
  • Shochu Otsurui (category)
  • White Liquor 2 (category)
136
Q

Describe shochu “boom” by decade: Early 2000s

A

There was a sweet potato shochu boom

137
Q

Around 1850 who promoted the mass production of sweet potato shochu?

A

Nariakira Shimazu, feudal lord of the Satsuma Domain

138
Q

At what stage, main ingredients are added in shochu production?

A

Main ingredients such as sweet potatoes are added only in the second-stage moromi

139
Q

In early stages of distillation when the first drops of alcohol solution pour from the outlet of pot still in shochu production?

A

Shoryu (初留）
Steam with a high content alcohol content rises at. the beginning

140
Q

In sake making, the lactic acid in shubo prevents bacterial contamination. What serves and function the same role in shochu koji?

A

Citric Acid in shochu koji
(enzymes in shochu koji function well in relatively high acidity)

141
Q

What is aged awamori called?

A

Kusu (aged liquor, 古酒)

142
Q

In what year sweet potatos were brought from the Ryukyu Kingdom to Tanegashima?
Then to the area that is now Yamagawa in Ibutsuki City, Kagoshima Prefecture?

A
  • 1698
  • 1705
143
Q

Define Continuous Distillation Shochu

A

Distilled continuously as the name implies with an alcohol content of less than 36%
– often used as a base for plum wine or chuhai (shochu highball)

144
Q

What type of koji making process many shochu distilleries employ?

A

Use a rotating drum automatic koji maker (simply known as “drum”) which has a small footprint and is mutil-functional

145
Q

What is the ratio by weight for the koji ingredient (rice or barley) to the main ingredient of barley?

A

Generally rice/barley:barley=1:2

146
Q

What percentage of the blended volume is aged for three years or more to have the products labeled as long period aged or equivalent?

A

Over 50%

147
Q

Rank Five Single Distillation Shochu production volumes by raw material in Kyushu

A
  1. Imo Shochu 50.7% 162,309 kl
  2. Mugi Shochu 40.0% 127,876 kl
  3. Kome Shochu 4.6% 14,664 kl
  4. Kokuto Shochu 2.2% 7,125 kl
  5. Soba Shochu 1.5% 4,691 kl
    (Other shochus: 1.0% 3,299 kl)
148
Q

True/False:
Changes in the volume of shochu sold per adult over the last 20 years show that consumption is spreading to regions outside of Kyushu

A

True

149
Q

Is Awamori atmospherically or vaccum distilled more with its distinct rich flavor?

A

Often Atmospherically distilled

150
Q

Since August 1, 2015, how long awamori must be aged to be labeled “kusu”?

A

3 years (the entire contents of the vessel must be aged at least 3 years)

151
Q

What is the average duration of the first stage moromi process in shochu production?

A

6 Days

152
Q

What beverage describes the following:
“Develops vanilla notes and a sweet fragrance from aging in earthenware and becomes mild in flavor”

A

Kusu

J.S.A. Sake Diploma (3rd Ed.) (5 decks)

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