Foundation: Shōchū

Question 1

What are the two main types of shōchū?

What is the fundamental difference between them?

Answer 1

Korui shōchū 甲類焼酎 – multiple distilled –> relatively neutral
Honkaku shōchū 本格焼酎 – single distilled –> retains character of base ingredient

Question 2

What is the typical abv of shōchū?

Answer 2

Typically 24-30%

Can range up to 45%

Question 3

What are the two theories of how distillation spread to Japan?

Answer 3

• from Thailand to Ryūkyū kingdom in C15th

- from the Korean Peninsula to the island of Iki off the coast of Nagasaki

Question 4

What are the the FOUR GIs for Shōchū?

Where do they apply to, and which base ingredients do they use?

Answer 4

Iki GI (1995) -- Iki Island (Nagasaki), Barley
Kuma GI (1995) -- Kumamoto, Rice
Ryūkyū GI (1995) -- Okinawa, Indica Rice
Satsuma GI (2005) -- Kagoshima, Sweet Potato

Question 5

What are the major non-GI producing areas for shōchū, and their FOUR base ingredients?

Answer 5

Miyazaki & Oita – Barley
Miyazaki – Buckwheat
Saga, Fukuoka & Oita – Sake Kasu
Amami Oshima – Brown Sugar

Question 6

Which two colours of kōji-kin are used for shōchū making?

Answer 6

Black (Aspergillus luchuensis)

White (Aspergillus luchuensis mut. kawachii)

Question 7

Which colour of kōji-kin used for shōchū making separates and highlights the flavours in the mash, adding impact to the final product?

Answer 7

Black

Question 8

Which colour of kōji-kin used for shōchū making softens and rounds out the final product?

Answer 8

White

Question 9

Why are black and white kōji-kin used for shōchū making?

Answer 9

High citric acid –> low microbial spoilage in warm Kyūshū climate

Question 10

How long and at what temperature is the first moromi for shōchū making?

Answer 10

3-8 days

〜30°C

Question 11

How long and at what temperature is the main moromi for shōchū making?

Answer 11

Around 2 weeks

28〜32°C

Question 12

What is sashimoto?

Answer 12

A technique used by shōchū producers to start a new first moromi tank using the yeast of a previous tank

Question 13

What will the alcohol by volume be at the end of the main moromi for shōchū production?

What is the exception?

Answer 13

Usually around 16-20% abv

The exception is imo shōchū, usually around 13-15% abv

Question 14

What is the boiling point of alcohol?

Answer 14

〜78°C

Question 15

What is the pre- and post-distillation ABV for honkaku shōchū?

Answer 15

13〜20% abv prior

37〜43% abv post

Question 16

What are the two other names for a continuous still, used for Korui Shōchū?

Answer 16

Coffey still

Patent still

Question 17

What are the two main methods of distillation of honkaku shōchū?

Answer 17

Jo-atsu (atmospheric distillation = 1 atm)

Gen-atsu (vacuum distillation = 0.1 atm)

Question 18

What style of shōchū does jo-atsu distillation result in, as compared to gen-atsu?

Answer 18

Jo-atsu: rich, complex

Gen-atsu: delicate, floral, light

Question 19

What temperature and pressure is jo-atsu distillation performed at?

Answer 19

85〜95°C at 1 atm

Question 20

What temperature and pressure is gen-atsu distillation performed at?

Answer 20

45〜55°C at 1 atm