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Saké > Shohu > Flashcards

Shohu Flashcards

1
Q

Where is from Soshu ?

A

Mainly South of Japan

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2
Q

How is made Soshu ?

A

Distilled

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3
Q

What is the alcohol average ?

A

Legally < 45 %,

Generally 25-35 %

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4
Q

What is Amawori ?

A

Original Shochu

Produced in Okinawa
Traditionally stronger (>30% ABV)

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5
Q

What happens in 13th century ?

A

Widespread distillation in China

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6
Q

What happens in 15th-16th century ?

A

Japanese Rice-shochu appears

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7
Q

What happens in 1970’s 2000’s ?

A

2 Shoshu booms

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8
Q

What is moromi ?

A

Fermenting mass made by mashing shubo, steamed rice, koji and water together

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9
Q

What are the secondary starch sources ?

A

Imo : sweet potato
Kome/Awamori : rice
Mugi : Barley
Kokuto : black cane-sugar
Soba : buckwheat
Sakekasu : sake lees

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10
Q

What are the type of Koji ?

A

Yellow
White
Black

Growing medium (rice, potato, buckwheat, etc.)

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11
Q

What are the flavors of yellow Koji ?

A

Light and fruity shochu

Used in sake
Doesn’t produce citric acid

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12
Q

What are the flavors of black Koji ?

A

Round and soft shochu

Used in awamori

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13
Q

What are the flavors of white Koji ?

A

Powerful and rich shochu

Mutation from black discovered in 1923

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14
Q

What are the type of still ?

A

Single-Distilled
Multiple-Distilled (Patent/Coffey Still)
Konwa (Blended)

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15
Q

What are the characteristics of single-distilled ?

A

Original Kabutogama still
Traditional wooden still
Low pressure stainless still

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16
Q

What are the way of drinking Shochu ?

A

Straight
On the rocks
Mixed with water
Cocktails

17
Q

What are the 3 main used ingredient ?

A

Barley (Mugi)
Sweet Potato (Imo)
Rice (Kome)

18
Q

What is the % of export of Shochu ?

A

Less than 0,5%

Saké (3 decks)

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