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WSET ® Level 3 Spirits > Shōchū, Baijiu, Soju > Flashcards

Shōchū, Baijiu, Soju Flashcards

Some of the largest spirits categories produced in the world, this deck focuses on important Asian spirits categories and their historical backgrounds and unique production methods.

1
Q

ABV for Soju?

A

For American labeling and taxation purposes, may not be more than 25% abv (otherwise it will be considered a spirit rather than a fermented beverage).

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2
Q

Alcohol fermentation for distilled-soju?

A
  • Nuruk pieces are mixed with main starch and water
  • Extra yeast can be added
  • Semi-solid fermentation in multiple stages
  • Takes one to two weeks
  • Achieves 18% abv when done
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3
Q

Describe Andong Soju:

A
  • Produced in the city of Andong
  • Very old style, historically single distilled in ceramic still-tops
  • Uses rice as the main source of starch
  • Wheat-base nuruk
  • multi-stage fermentation over 15 days
  • Low level of rectification = plenty of textural complexity from Group 3 fractions
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4
Q

Describe Awamori:

A
  • Ancient rice style of Shōchū from Okinawa
  • Long-grained rice is used, and all rice is converted to koji
  • Often with a pungent and smoky style with an oily texture
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5
Q

Describe Black Koji:

A
  • Style of Koji used for Awamori - uses long-grain black rice
  • Produces high levels of acid, and produces spirits with a distinctive smoky earthiness
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6
Q

Bottling abv for distilled-soju?

A

Typically diluted to 45% abv.

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7
Q

What is Chi Aroma Baijiu?

A
  • Specialty of Guangdong
  • Based on Rice Aroma Baijiu
  • Raw pork fat is infused into it, which gives it a distinct pork-like aroma and a thick, oily texture
  • Usually bottled at a lower abv
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8
Q

What is Chuhai?

A
  • A ‘Shōchū Highball’, where it is mixed with carbonated water and some lemon
  • Very popular
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9
Q

What is Da Qu?

A
  • Big Qu
  • Coarsely ground grains are sprayed with water and then pressed into brick-shaped blocks. Can be made from a variety of ingredients.
  • Bricks then develop microorganisms and are allowed to dry and cure for at least three months.
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10
Q

What is Diluted-Soju?

A
  • Neutral spirit is rectified, diluted, filtered, and flavored
  • Accounts for more than 99% of all soju
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11
Q

What is Distilled-Soju?

A
  • Spirits are distilled in a batch process (single distillation)
  • Distinct aromas and flavors from raw materials
  • Raw materials are typically grains (especially rice and barley)
  • Or sweet potato mixed with coarsely ground gains rich with microbes to provide enzymes
  • No labeling terms to provide sub-categories
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12
Q

What is Extra-strong Baijiu?

A
  • One distillery in Hunan
  • Sometimes called Complex Aroma Baijiu
  • Combines techniques from Light Aroma and Strong Aroma Baijius
  • Results are intense and complex
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13
Q

Fermentation pits for Strong Aroma qu verses Sauce Aroma qu?

A
  • Strong Aroma = mud pits
  • Sauce Aroma = stone-lined pits
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14
Q

Final bottling strength for Shōchū?

A
  • Single distillation = no more than 45%
  • Continuous distillation = no more than 36%

There is no legally specified minimum strength.

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15
Q

For most Shōchū, what is the purpose of maturation?

A

To allow time for reactions that develop aroma and texture to take place.

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16
Q

For Shōchū production, what is the purpose of the first mash?

A
  • To create a sufficiently large enough yeast population to manage the whole fermentation
  • A smaller amount of mash is produced in order to grow enough yeast while the starch to sugar conversion takes place, which can be days
  • Otherwise, the mash could be contaminated
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17
Q

What is Fu Qu?

A

Bran Qu

  • Bran is soaked and seeded with fungi and bacteria in order to produce some microorganisms and enzymes. Must be used in conjunction with yeast
  • Less expensive, less complex aromas
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18
Q

What is Hanatare?

A

Early Cut

  • When Shōchū distillers cut from heart to tails earlier, resulting in fewer Group 3 fractions, and a lighter, fruitier style.
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19
Q

What are Honkawu Shōchū and Awamori?

A

Two types of Shōchū made in a pot still.

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20
Q

How is Awamori Shōchū fermentation different?

A

There is no second mash.

All of the rice is turned into rice-koji and added to the fermenting vessel.

This creates enough protective acidity and still provides the same amount of alcohol at the end, just takes longer (2 weeks).

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21
Q

How is qu used?

A

When a batch of grains is being prepared for fermentation, qu is mixed with the grains, which in turn provides the mixture with all microorganisms needed for a parallel fermentation.

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22
Q

How is Shōchū traditionally served?

A

Mixed with water to about 15% abv.

Water can be ice cold, room temp, or warm/hot.

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23
Q

How long are most Shōchū allowed to age before bottling?

A

1 to 3 months

Awamori is aged for longer and is blended/bottled using a fractional blending system.

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24
Q

How long are sauce Aroma Distillates aged?

A

The distillates collected at the end of each phase are matured separately in ceramic for at least three years.

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25
Q

How long does the first mash for Shōchū take place?

A

About 5-7 days.

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26
Q

How long does the main fermentation take for Shōchū?

A

8 - 10 days

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27
Q

How many stages of production for Sauce Aroma Baijiu?

A

Eight (8)

  1. Fresh sorghum is soaked in hot water. It is then mixed with a small amount of spent grains from a previous stage 8. The mixture is steamed, mixed with boiling water and then cooled.
    Finally it is mixed with high temperature big qu, some tails from a previous stage 8 & fermented for 1 month.
  2. The fermented grains are mixed with fresh grains and steamed.
    These grains are mixed with fresh qu and put back into the pit for further fermentation.
    Pit is emptied, grains are distilled yielding a spirit.
  3. The grains from stage 2 are mixed with fresh qu and the tails from stage 2 spirit. The mixture is fermented and distilled by layers giving stage 3 spirits.

4-7. Stages 4-7 are repeats of stage 3 (producing new spirits each time)

  1. Final stage, after distillation grains are discarded. Some grains & some tails are added to a next stage 1.
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28
Q

What is Hwayo?

A

A leading producer of modern distilled-soju.

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29
Q

What is Iki Shōchū?

A

A barley Shōchū from Iki Island, north of Nagasaki.

Koji is rice

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30
Q

What is Imo Shōchū?

A

Sweet potato Shōchū.

Kagoshima & Miyazaki prefectures. Mostly using rice or barley koji.

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31
Q

Regionally, Imo Shōchū typically comes from?

A

Kagoshima and Miyazaki Prefectures.

Sweet potato based

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32
Q

In relation to the final amount, what volume does the first mash of Shōchū production represent?

A

Between 1/5 and 1/3 the final volume.

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33
Q

In Shōchū, what does a high fermentation strength and low distillation strength mean to the final product?

A

Typically can mean a gently aromatic, relatively smooth-textured spirit.

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34
Q

What is Ipkook?

A

Korean process of growing mold on rice, similar to growing koji in Japan.

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35
Q

Japanese administration and war in Korea?

A

1910-1945

This began the period of decline in traditional Soju production, not revived until the late 1980s.

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36
Q

What is Kokutō Shōchū?

A

Brown Sugar Shōchū

  • Brown sugar along with rice-based koji.
  • Can be reminiscent of rums, although cannot be 100% from sugar.

Production is limited to Amami Islands

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37
Q

What is Kome Shōchū?

A

(short grain) Rice Shōchū

  • In general rice Shōchū are lighter in flavor than barley styles, with subtle fruitiness.
  • Kumamoto Prefecture is the major producer
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38
Q

Korean Government Grain Management Act

A

1965

Prohibited the use of grains for alcohol production, which resulted in the disappearance of traditional soju production.

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39
Q

When were the Seoul Olympics, and why is this significant?

A

1980s - lead to a revival of traditional practices, including soju production.

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40
Q

When was the Korean War and Partition?

A

1950-53

A continued period of decline in traditional Soju production.

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41
Q

What is Kuma Shōchū?

A

A GI for rice Shōchū made in the Kuma district of Kumamoto Prefecture.

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42
Q

What is Kūsu?

A

Okinawan term meaning ‘old alcohol’, and referring to Awamori that has been aged for at least 3 years.

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43
Q

What is Kyūshū?

A

Traditional area with the greatest concentration of Shōchū distillers using pot stills.

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44
Q

What is Laobaigan Aroma Baijiu?

A
  • One distillery in Hebei is famous for making this
  • The qu is made from wheat
  • Fermentation and maturation are shorter
  • Solvent-like character and is hot with a harsh texture
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45
Q

Large brands of Soju:

A
  • Jinro Chamisul
  • Chum Churum
  • C1 Blue
  • Charm
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46
Q

What are Lipases and Proteases?

A

Provided by the bacteria and molds in the Nuruk, these are used to break down fatty acids to become esters (lipases) and to break up the protein structure of grains (proteases).

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47
Q

Maximum distillation abv for Shōchū?

A

Shōchū must be distilled to less than 95% abv.

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48
Q

What is Medicine Baijiu?

A
  • One distillery in Guizhou
  • Also called Dong Aroma Baijiu
  • Combines techniques from Strong Aroma and Light Aroma Baijiu
  • One part is sorghum with wheat-based big qu, and the fermentation can take more than ten months
  • Another part is sorghum-based as well but done with rice-based small qu, where the ferment is quick, and contains traditional Chinese medicinal herbs
  • the two are then combined and distilled together
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49
Q

Microbial population in Big qu?

A

Yeast, fungi and bacteria.

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50
Q

What is Mixed Aroma Baijiu?

A
  • Made in many locations
  • Fills out the fruity aromas of Strong Aroma Baijiu with the savory aromas of Sauce Aroma Baijiu
  • This is achieved by blending the two
  • Or by by using a combination of production techniques
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51
Q

What is Modern Distilled-soju?

A
  • Uses similar methods to Japanese Shōchū
  • Rice is the starch base
  • Vacuum distilled once
  • Matured in unglazed ceramic vessels
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52
Q

What is Muroka?

A

Unfiltered Shōchū

  • These have only had Group 3 fusel oils and fatty acids skimmed off the top, as opposed to regular filtration or chill-filtration.
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53
Q

Most well-known luxury brands for Baijiu?

A
  • Kweichow Moutai (original sauce aroma)
  • Wuliangye (the original multigrain strong aroma)
  • Yanghe and Luzhou Laojiao (original single grain strong aroma)
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54
Q

What is Mugi Shōchū?

A

Barley Shōchū

  • Koji is usually made from barley, but can also be rice-koji
  • Oita and Miyazaki Prefectures are the main source
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55
Q

What is Nihon-shu?

A

What the Japanese use to refer to real rice-based Sake.

The term ‘Sake’ refers to all alcoholic beverages (despite what Americans typically think).

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56
Q

What is Nuruk?

A

A solid block form of coarsely ground steamed grains, amylase (conversion enzymes), and yeast used for distilled-soju.

57
Q

Other grains for baijiu can be a mix of?

A

A mix of sorghum, non-sticky rice, sticky rice, corn, or wheat.

58
Q

Other raw materials used for Shōchū production:

A

There is a list of 40 other designated ingredients, such as:

  • starchy root vegetables
  • aromatic herbs (ginseng, shiso leaf)
  • non-sweet fruits and vegetables (green peppers, tomato, carrot, pumpkin)
  • nuts and seeds (chestnuts, sesame seeds)
  • dairy products (cow’s milk)
  • seaweeds
59
Q

Polishing level for Shōchū grains?

A

Polished to 75 - 80% of the original size.

60
Q

What is Qu?

A
  • Solid mass of coarsely crushed grains containing a mix of fungi and microorganisms, which provide the distiller with microorganisms and enzymes.
  • There are three types of Qu:
    • Big qu
    • Bran qu
    • Small qu.
61
Q

Raw material for Baijiu?

A

Grains, including: sorghum, corn, rice, and wheat.

62
Q

Raw material for Light Aroma Baijiu?

A

Typically made from barley and peas.

63
Q

Raw material for Strong Aroma Baijiu?

A

Sorghum for single grain styles, and different grains (sorghum, non-sticky rice, sticky rice, corn/maize, wheat) for mixed grain styles.

64
Q

What is Ryūkyū Awamori?

A

A GI for Shōchū made in Okinawa

  • This is made from a single fermentation of Koji based on long-grained rice.
65
Q

What is Sake Kasu Shōchū?

A

Rice (solids) from Sake production

  • Various techniques used, but the rice solids still have alcohol, sugar, and enzymes in them, which are used to produce a relatively delicate style of Shōchū.
  • Production regions are Saga and Fukuoka Prefectures.
66
Q

What is Satsuma Shōchū?

A

A GI for sweet potato Shōchū made in Kagoshima.

67
Q

Single grain baijiu is made from?

A

100% Sorghum

68
Q

What is Special Aroma Baijiu?

A
  • One famous distillery in Jiangxi makes, along with a few others
  • Combines techniques from Strong Aroma, Sauce Aroma, and Light Aroma Baijiu.
  • The raw material is rice
  • Fermented in red brick-lined pits
  • The bricks help make a unique fatty acid that creates fruity esters that are not found in other baijiu
69
Q

What is Strong Aroma Baijiu?

A

Made in many places, but especially in Sichuan.

  • Pronounced aromas of fruity esters, with some hints of underlying complexity, combined with heat and a textural sting.
70
Q

Subcategories of Baijiu:

A
  1. Strong Aroma
  2. Sauce Aroma
  3. Light Aroma
  4. Rice Aroma
71
Q

Sweet potato fermentation usually provides high levels of what?

A

Fusel oils - giving relatively firm texture to the spirit.

72
Q

The basic order of processing material for Sauce Aroma Baijiu:

A

Eight (8)

  1. Fresh sorghum is soaked in hot water. It is then mixed with a small amount of spent grains from a previous stage 8. The mixture is steamed, mixed with boiling water and then cooled. Finally it is mixed with high temperature big qu, some tails from a previous stage 8 & fermented for 1 month.
  2. The fermented grains are mixed with fresh grains and steamed. These grains are mixed with fresh qu and put back into the pit for further fermentation. Pit is emptied, grains are distilled yielding a spirit.
  3. The grains from stage 2 are mixed with fresh qu and the tails from stage 2 spirit. The mixture is fermented and distilled by layers giving stage 3 spirits.

4-7. Stages 4-7 are repeats of stage 3 (producing new spirits each time)

Final stage, after distillation grains are discarded. Some grains & some tails are added to a next stage 1.

73
Q

The common way to consume soju in Korea?

A

Undiluted in small cups, lightly chilled, as an accompaniment to Korean food.

Works well for products bottled at less than 20% abv. If higher than that then some dilution is suggested.

74
Q

The texture of less refined diluted-soju?

A

These have a sharper texture, as they are less refined.

75
Q

The two largest brands at the inexpensive end of the market for Baijiu?

A
  1. Red Star
  2. Niulanshan

Both produce Light Aroma Baijiu.

76
Q

The two types of Big qu?

A
  1. Medium-Temperature
  2. High-Temperature
77
Q

The typical style of most distilled-soju?

A
  • Water-white
  • Delicate aromas from raw materials
  • Fairly soft texture
78
Q

True / False:

Earthenware storage vessels can mitigate sulfur compounds in Shōchū.

A

True

The irregular surface of the clay is able to function similarly to copper and ‘grab’ sulfur molecules.

79
Q

True / False:

Shōchū is rarely matured in oak.

A

True

Most Honkaku Shōchū is matured in large unglazed earthenware pots.

80
Q

Ture / False:

Shōchū can be filtered and have added flavorings and infusions added…

A

False

May not be charcoal filtered (to distinguish from Vodka) and may not have flavorings or essences added (to distinguish from Gin).

81
Q

Types of Soju?

A

Diverse category, which can include:

  • Inexpensive, sweetened, simple, low-alcohol (17% abv)
  • Traditional complex
  • Traditional ceramic-aged bottled at 45% abv
  • Modern oak-aged versions
82
Q

What are the two defined categories of Shōchū?

A
  1. Shōchū that is distilled to an almost vodka-like high strength using continuous column stills
  2. Shōchū that is distilled to a relatively low strength in a single pot still, with distinct aromas and textures from the raw materials.
83
Q

What are the two legally defined subcategories of Soju?

A
  1. Diluted-Soju
  2. Distilled-Soju
84
Q

What benefit does the mass of new and fermented grains provide during the distillation process of baijiu?

A

Provides a large amount of surface area that is required for a high level of reflux.

85
Q

What can be added to diluted-soju?

A

Permitted additives include:

  • Sweeteners (usually things like aspartame, stevia, xylitol
  • Organic acids (for acidity and freshness)
  • Amino acids (for umami)
  • Salts
86
Q

What can be added to Shōchū?

A

Sugar and other ingredients up to 2% of volume.

87
Q

What can be the difference between an atmospheric and vacuum distillation for Mugi Shōchū?

A
  • Atmospheric leads to sufficient cooking of the wash, resulting in rich toasted cereal notes
  • Vacuum distillation leads to a delicate fruity style
88
Q

What can raising the temperature do to a Shōchū fermentation?

A

Increase the speed of the starch to sugar conversion as well as the fermentation.

89
Q

What can Shōchū NOT be made from, according to the regulations?

A

Shōchū cannot be made from…

  • malted or germinated grains (to distinguish it from whiskey)
  • fruits or fruit juices (to distinguish it from brandy)
  • or entirely from sugar cane products (to distinguish it from rum)
90
Q

What do koji molds secrete?

A

Enzymes including amylases.

91
Q

What does a higher percentage of spirit from an older pit and bottom layer mean to the style of the baijiu?

A

More mellow and complex baijiu.

92
Q

What does the Japanese National Taxing Agency specifically define with regards to Shōchū?

A
  • Labeling Terms
  • Production Methods

For both continuously distilled and single distilled Shōchū.

93
Q

What does the steam do during the distillation process of baijiu?

A

Vaporizes the volatile fractions, and gelatinizes the starch in the new grains added to the mass.

94
Q

What do higher temperature (atmospheric) cooking of solid materials in a still lead to?

A

Maillard Reactions

And the development of roasted aromas such as caramel, vanilla, and toast.

95
Q

What duality does the Koji provide?

A

Koji provides enzymes for the raw material starch to sugar conversion, as well as provide a base for the yeast fermentation to occur.

96
Q

What happens to some Group 3 fractions in a partial vacuum?

A

Not all of them change or lower their boiling points equally, which means that it can be much easier to separate them from the heart during distillation.

97
Q

What is added during the second mash for Shōchū production?

A

The rest of the main ingredients.

These will determine the final style and legal category of the Shōchū.

98
Q

What is an important source of nitrogen for yeast during fermentation?

A

Amino acids released by the Koji mold.

99
Q

What is Baijiu?

A

Chinese spirit category

  • Made from grains
  • Uses Qu to produce enzymes in a solid or semi-solid fermentation, which is done in sealed containers
  • Followed by a single batch distillation
  • Maturation in pottery vessels
100
Q

What is Light Aroma Baijiu?

A
  • Produced in many locations (but mainly in the Northeast and Taiwan)
  • Aromas tend to be dominated by solvent notes based on ethyl acetate
  • Can really be a lot of different production factors, but common factors include the grain being steamed before it is mixed with qu and ferment, which is done in smaller pots rather than pits.
101
Q

What is Pheonix Aroma Baijiu?

A
  • Specialty of Shaanxi
  • Essentially a variant of Strong Aroma Baijiu, but an older version
  • Shorter fermentation process
  • Aged in rattan baskets lined with cloth sacks sealed with oil, wax, and pig’s blood
  • Aged for a year or more
102
Q

What is Rice Aroma Baijiu?

A
  • Most associated with Guangxi and Guangdong provinces
  • First fully mechanized production process
  • Only uses rice mixed with qu for the fermentation
  • Distilled in more conventional stills
  • More delicate aromas and textures than other styles
103
Q

What is Sauce Aroma Baijiu?

A
  • Mainly from the southern province of Guizhou
  • The production emphasizes deep, savory aromas, suggesting soy sauce, mushrooms, and roast meat
  • Uses sorghum as the main ingredient
  • Uses a greater percentage of high temperature qu
104
Q

What is small qu mainly used for?

A

Sorghum-based Light Aroma Baijiu.

105
Q

What is Soju?

A

Korean spirit made from a variety of mostly starch-based raw materials.

106
Q

What is the abv of the fermented alcoholic liquid destined to be Shōchū?

A

Fermentation for Shōchū lasts about 8-10 days and can reach as high as 14-20% abv.

107
Q

What is the advantage of using steel for still designs?

A

It is stronger than copper and can withstand the pressure differences if using partial vacuum distillation.

108
Q

What is the benefit of maturing Shōchū in earthenware pots?

A

Slow oxidation over time, allowing for more complex flavors and softer texture.

109
Q

What is the common source of carbohydrates for diluted-soju?

A

Tapioca

(for cost reasons)

110
Q

What is the difference between a typical whiskey still and a Shōchū still?

A

Whiskey stills are typically made of copper, which helps to remove sulfur compounds among other things, while a Shōchū still is made from stainless steel.

111
Q

What is the disadvantage of using steel for stills?

A

There is no removal of sulfur compounds as there is with copper.

112
Q

What is the final collection strength of Honkaku Shōchū and Awamori distillation?

A

Typically collected at less than 45% abv.

113
Q

For Shōchū, what is the first mash produced from?

A

Water and koji, in equal quantities, and yeast.

114
Q

What is the largest of all spirits categories?

A

Soju

(Korea)

115
Q

What is the starting point for making diluted-soju?

A

Highly rectified ethanol

Produced the same way as the base for vodka.

116
Q

What is the typical abv of diluted-soju?

A

Today it is below 20% abv.

Had been about 30% in the 1960-70s.

117
Q

What is the typical raw ingredient base for Shōchū?

A

Fermented sugar-based products, such as:

  • Molasses
  • Dates
  • Corn
  • Tapioca
  • and Wheat or Buck-wheat
118
Q

What is Xiao / small qu typically made from?

A

Non-sticky white table rice.

119
Q

What kind of flavors and textures does Shōchū that are not distilled in partial vacuums, have?

A

With higher levels of Group 3 fractions, there are more robust flavors and textures.

120
Q
  • What kind of stills are required for Honkku Shōchū and Awamori?
  • What are they made of?
  • What is unique about some of them?
A
  • Pot stills
  • Stainless steel
  • Some can create partial vacuums in order to lower the boiling points of various components
121
Q

What must the raw material and fermentation starter be made from with regards to Kokutō-Shōchū?

A
  • raw material = Brown Sugar
  • starter = rice-Koji
122
Q

What solid materials are included in a Honkaku Shōchū fermentation?

A

Proteins and carbohydrates that are not filtered before they enter the still.

123
Q

What type of water does Lotte’s Chum Churum state they use for their Soju?

A

Alkaline water to achieve a softer style.

124
Q

What type of water is used to dilute soju?

A

Typically will be highly purified in order to achieve a softer style.

125
Q

What types of stills can soju be distilled in?

A

Either pot or column stills

126
Q

What will a producer of diluted-soju do to the neutral spirit they acquire from the distiller?

A

They will typically

  • Dilute it
  • Filter it (after dilution to make sure the product is as pure as possible)
127
Q

What would be the point of filtering Shōchū through activated charcoal or using chill-filtration?

A

To remove Group 3 fractions (fusel oils, fatty acids, esters), and further soften the texture.

128
Q

When did Shōchū arrive in Japan?

A

Before the Tokugawa Shogunate, and prior to isolationist policies in the early 1600s.

129
Q

Where did Shōchū come to Japan from?

A

The Asian mainland

130
Q

Where is most Shōchū consumed?

A

Japan

Some, but little, is actually exported.

131
Q

Describe:

  • White Koji
  • Yellow Koji
A
  • White koji is a mutation of black koji and offers similar levels of protective acidity
  • Yellow koji is used mainly for sake production, where more delicate flavors and lower acidity are desired
132
Q

Who defines the production regulations of Shōchū?

A

The Japanese National Tax Agency.

133
Q

Who supplies most of the highly rectified ethanol to the diluted-soju producers in Korea?

A

Korea Alcohol Industrial

(one huge distiller)

134
Q

Why are grains used for Shōchū distillation polished to remove the outer husk of the seed?

A

The husk contains the highest concentrations of sulfur compounds, which could cause unpleasant flavors in the final product.

135
Q

Why are rice husks added to the fermentation grain piles for baijiu?

A

The husks create the right amount of spaces throughout the mass of grains to let the steam pass through during distillation.

136
Q

Why is a long fermentation period a good thing?

A

Allows for the yeast to create a lot of aroma compounds as well as get the alcohol level to 14-20%.

137
Q

Why is lowering the boiling point inside a Shōchū still a good thing?

A

Can prevent overcooking of delicate components, causing off-flavors.

138
Q

Translate Xiao Qu:

A

Small qu

139
Q

The base spirit for diluted-soju?

A

Highly rectified spirit.

WSET ® Level 3 Spirits (23 decks)

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