shōchū
   HOME

TheInfoList



OR:

is a Japanese
distilled beverage Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard li ...
. It is typically
distilled Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating ...
from rice,
barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
,
sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...
es,
buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...
, or
brown sugar Brown sugar is unrefined or partially refined soft sugar. Brown Sugar may also refer to: Arts, entertainment, and media Films * ''Brown Sugar'' (1922 film), a 1922 British silent film directed by Fred Paul * ''Brown Sugar'' (1931 film), a 1931 ...
, though it is sometimes produced from other ingredients such as
chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelat ...
,
sesame seeds Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
, potatoes, or even carrots. Typically shōchū contains 25% alcohol by volume, which is weaker than
baijiu ''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and chara ...
,
whiskey Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden cask ...
or
vodka Vodka ( pl, wódka , russian: водка , sv, vodka ) is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impuritie ...
but stronger than
huangjiu ''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by ...
,
sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
or wine. It is not uncommon for multiply distilled shōchū, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume.


Etymology

The word is the Japanese rendition of the Chinese ''
shaojiu ''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and chara ...
'' (), meaning "burned liquor", which refers to the heating process during distillation. The Chinese way of writing ''shaojiu'' with the character 酒 is considered archaic and obsolete in modern Japanese, which uses the character 酎. Nevertheless, both
characters Character or Characters may refer to: Arts, entertainment, and media Literature * ''Character'' (novel), a 1936 Dutch novel by Ferdinand Bordewijk * ''Characters'' (Theophrastus), a classical Greek set of character sketches attributed to The ...
mean "liquor".


Culture


Drinking

''Shōchū'' should not be confused with
sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
, a brewed
rice wine Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the so ...
. Its taste is usually far less fruity and depends strongly on the nature of the
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
used in the
distilling Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating ...
process. Its flavor is often described as "nutty" or "earthy". ''Shōchū'' is drunk in many ways according to season or personal taste: *
neat Neat may refer to: * Neat (bartending), a single, unmixed liquor served in a rocks glass * Neat, an old term for horned oxen * Neat Records, a British record label * Neuroevolution of augmenting topologies (NEAT), a genetic algorithm (GA) for t ...
, i.e., on its own with nothing added *
on the rocks Various unique terminology is used in bartending. Definitions and usage Straight, up, and straight up In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic drink that is shaken or stirred with ice and then strained ...
, i.e., mixed with ice, known as "rokku" in Japanese * diluted with room temperature water (水割り '' mizuwari'') or hot water (お湯割り ''oyuwari''), * mixed with
oolong Oolong (, ; (''wūlóngchá'', "dark dragon" tea)) is a traditional semi-oxidized Chinese tea ('' Camellia sinensis)'' produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Zhonggu ...
tea or fruit juice * as ''
chūhai , an abbreviation of " shōchū highball" (焼酎ハイボール), is an alcoholic drink originating from Japan. Traditional chūhai is made with barley shōchū and carbonated water flavored with lemon, but some modern commercial variants ...
'' (''shōchū''
highball A highball is a mixed alcoholic drink composed of an alcoholic base spirit and a larger proportion of a non-alcoholic mixer, often a carbonated beverage. Examples include the Seven and Seven, Scotch and soda, gin and tonic, screwdriver (a.k.a ...
), a mixed drink consisting of ''shōchū'', soda water, ice and some flavoring, often lemon,
grapefruit The grapefruit (''Citrus'' × ''paradisi'') is a subtropical citrus tree known for its relatively large, sour to semi-sweet, somewhat bitter fruit. The interior flesh is segmented and varies in color from pale yellow to dark pink. Grapefruit is ...
, apple or ''
ume ''Prunus mume'' is an East Asian and Southeast Asian tree species classified in the ''Armeniaca'' section of the genus ''Prunus'' subgenus ''Prunus''. Its common names include Chinese plum, Japanese plum, and Japanese apricot. The flower, long ...
'' (East Asian plum) * mixed very cold with a beer-flavored mixer known as Hoppy ''Shōchū'' is widely available in supermarkets, liquor stores, and convenience stores in Japan while canned chuhai drinks are sold in some of Japan's ubiquitous
vending machine A vending machine is an automated machine that provides items such as snacks, beverages, cigarettes, and lottery tickets to consumers after cash, a credit card, or other forms of payment are inserted into the machine or otherwise made. The fir ...
s. However, it is more difficult to find ''shōchū'' outside Japan except in urban areas with large enough Japanese populations. Interest in shōchū has begun to grow in North America, particularly in cosmopolitan cities such as Los Angeles, San Francisco, Vancouver, Toronto, and New York. Dedicated shōchū bars have begun to appear in New York and more than 100 brands are now available in the U.S. market. In
Kyūshū is the third-largest island of Japan's five main islands and the most southerly of the four largest islands ( i.e. excluding Okinawa). In the past, it has been known as , and . The historical regional name referred to Kyushu and its surround ...
, the center of production, ''shōchū'' is far more common than ''sake''. Indeed, there "''sake''" (酒) generally refers to ''shōchū'', and is sometimes consumed mixed with hot water (Oyuwari), especially in cooler months. First hot water is poured into the glass, then shōchū is gently added. The liquids mix naturally and stirring is unnecessary. Typically, when serving a standard 25% ABV shōchū oyuwari, the amount of shōchū exceeds the amount of hot water and is enjoyed for its aroma. Occasionally, ''shōchū'' and water are mixed, left to stand for a day, and then gently heated. This traditional pre-dilution technique is known as maewari in Japan.


Boom

The early 21st century witnessed a consumer boom in shōchū within Japan, and in 2003 domestic shipments surpassed those of sake for the first time. Shōchū bars appeared serving shōchū exclusively, and premium brands with a focus on particular ingredients, production methods, or aging techniques entered the market. The beverage has undergone a change of image; formerly it was seen as an old fashioned drink, but now has become trendy amongst young drinkers, particularly women. The boom also had negative effects: It caused a serious shortage of sweet potatoes, a basic ingredient of some popular types of shōchū and, with the emergence of expensive premium brands, pricing scams appeared. In 2005 the Japanese television drama ''
Kiken na Aneki is a Japanese television drama. It premiered in 2005 and was broadcast by Fuji Television, and ran for 10 episodes. It boasted the acclaimed actress Misaki Ito as one of the primary roles. The ending theme is the song "Pop Star" by Ken Hirai. ...
'' illustrated this change in drinking habits. Its plot centered on the Minagawa family of
Miyazaki Prefecture is a prefecture of Japan located on the island of Kyūshū. Miyazaki Prefecture has a population of 1,073,054 (1 June 2019) and has a geographic area of 7,735 km2 (2,986 sq mi). Miyazaki Prefecture borders Ōita Prefecture to the north, Kuma ...
, who were brewers of a sweet potato shōchū called imojōchū. The lead character Hiroko ( Ito Misaki) spends the majority of the series trying to come up with enough money to save the distillery from loan sharks, but in the process becomes involved with corporate distilleries. The larger companies formulate an advertising campaign that results in the imojōchū becoming a popular drink. In this fictional account, the beverage is marketed to young women when it previously had been mostly consumed by the older male generation. There are several reasons for shōchū's recent popularity. With increasing health-consciousness, many people see it as healthier than some alternatives. There have been well-publicized claims of medical benefits, including that it can be effective in preventing
thrombosis Thrombosis (from Ancient Greek "clotting") is the formation of a blood clot inside a blood vessel, obstructing the flow of blood through the circulatory system. When a blood vessel (a vein or an artery) is injured, the body uses platelets (thro ...
, heart attacks, and diabetes. It is also a versatile drink that is suited to most styles of cuisine.
Shigechiyo Izumi was a Japanese centenarian who was titled the oldest living person after the death of Niwa Kawamoto on 16 November 1976, also from Japan. His case was initially verified by ''Guinness World Records'', who titled him the oldest man ever, but Gu ...
, a Japanese citizen who apparently lived to be 105, made shōchū part of his daily dietary regimen. This practice was mentioned along with his record in the ''
Guinness Book of World Records ''Guinness World Records'', known from its inception in 1955 until 1999 as ''The Guinness Book of Records'' and in previous United States editions as ''The Guinness Book of World Records'', is a reference book published annually, listing world ...
''. Because of his intimate passion for shōchū, many have speculated that shōchū is healthy and can actually promote
longevity The word " longevity" is sometimes used as a synonym for "life expectancy" in demography. However, the term ''longevity'' is sometimes meant to refer only to especially long-lived members of a population, whereas ''life expectancy'' is always d ...
. This even prompted some local
Ryūkyū The , also known as the or the , are a chain of Japanese islands that stretch southwest from Kyushu to Taiwan: the Ōsumi, Tokara, Amami, Okinawa, and Sakishima Islands (further divided into the Miyako and Yaeyama Islands), with Yonaguni ...
shōchū brewers to market a special Longevity Liquor (長寿の酒) shōchū bearing his name on the front label. Despite these claims, Izumi's personal physician strongly advised against drinking shōchū, as his
kidneys The kidneys are two reddish-brown bean-shaped organs found in vertebrates. They are located on the left and right in the retroperitoneal space, and in adult humans are about in length. They receive blood from the paired renal arteries; blood ...
were not strong enough to process shōchū in his advanced age. But Izumi went on to say: "Without shōchū there would be no pleasure in life. I would rather die than give up drinking."


History

Shōchū production has been historically attested to since the 16th century. When the missionary
Francis Xavier Francis Xavier (born Francisco de Jasso y Azpilicueta; Latin: ''Franciscus Xaverius''; Basque: ''Frantzisko Xabierkoa''; French: ''François Xavier''; Spanish: ''Francisco Javier''; Portuguese: ''Francisco Xavier''; 7 April 15063 December 1 ...
visited
Kagoshima Prefecture is a prefecture of Japan located on the island of Kyushu and the Ryukyu Islands. Kagoshima Prefecture has a population of 1,599,779 (1 January 2020) and has a geographic area of 9,187 km2 (3,547 sq mi). Kagoshima Prefecture borders Kumamoto P ...
in 1549, he recorded that "the Japanese drink arak made from rice ..but I have not seen a single drunkard. That is because once inebriated they immediately lie down and go to sleep." The oldest existing direct reference to shōchū in Japan can be found at Kōriyama Hachiman shrine in
Ōkuchi, Kagoshima was a Cities of Japan, city located in Kagoshima Prefecture, Japan. It is now part of the city of Isa, Kagoshima, Isa. The city was founded on April 1, 1954. As of 2008, the city had an estimated population of 21,643 and the population density ...
. There, two carpenters working on the shrine in 1559 inscribed the following graffiti on a wooden plank in the roof: "The high priest was so stingy he never once gave us shōchū to drink. What a nuisance!" Source of the photo of the graffiti at Kōriyama Hachiman Shrine. From these early times through to the
Edo period The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characteriz ...
shōchū was produced throughout Japan in the traditional kasutori way, using single pot distillation. During the
Meiji period The is an era of Japanese history that extended from October 23, 1868 to July 30, 1912. The Meiji era was the first half of the Empire of Japan, when the Japanese people moved from being an isolated feudal society at risk of colonization ...
, the column still was introduce to Japan from Great Britain, making affordable mass production of high-purity multiply distilled shōchū possible during a time of chronic rice shortages. Shōchū made the traditional way was called "old-style shōchū" and that produced using the new multiple-distillation machinery "new-style shōchū." In the early 20th century, Hajime Katahira (1884-1936), Minosuke Kurose (1882-1967), and Tsunekichi Kurose (1885-1925) in Kasasa Village in Kagoshima Prefecture established the Kurose Toji Guild. Through their experience in both Okinawan Awamori and sake production, these men revolutionized traditional shochu production through the introduction of black koji (''A. awamori'') and multi-stage fermentation. Prior to this multistage fermentation process, shochu was made in the donburi style with both koji inoculated grains and the main ingredients added to a single fermentation. Today, almost all authentic shochu is made with a multi-stage fermentation. At its peak, the Kurose Koji Guild boasted more than 500 members who would travel throughout Japan to produce shochu from local agricultural ingredients. Tamaki Inui (1873–1946), a lecturer at
University of Tokyo , abbreviated as or UTokyo, is a public research university located in Bunkyō, Tokyo, Japan. Established in 1877, the university was the first Imperial University and is currently a Top Type university of the Top Global University Project by ...
, succeeded in the first isolating and culturing ''
aspergillus ' () is a genus consisting of several hundred mold species found in various climates worldwide. ''Aspergillus'' was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli. Viewing the fungi under a microscope, Miche ...
'' such as ''A. kawachii'', '' A. awamori'' and a variety of subtaxa of ''A. oryzae''. His contemporary, Genichirō Kawachi (1883–1948), who is said to be the father of modern ''shōchu'' with his development of the Kawachi Drum koji machine as well as the isolation of white koji, also known as ''A. kawachii'', which is named after him. These discoveries results in great progress in producing high quality ''shochu'' in Japan, but the Kawachi Drum machine and other innovations led to the eventual demise of the Kurose Toji Guild, which today has just a handful of active members, but primarily continues to live on in a museum in Kasasa Village. ''Aspergillus'' developed by Kawachi has also been used for ''soju'' and ''makgeolli'' in Korea.初代 河内源一郎(1883~1948)
Kawauchi-kin honpo
<8>黒麹菌の役割 発酵中の雑菌繁殖防ぐ
Okinawa times


Definition and classification

Japan's alcohol taxation law, as revised in April 2006, defines two categories of shōchū (in Japanese) (in Japanese) (also called ''white liquor'').


Multiply distilled shōchū

Alcohol distilled more than once with special machinery for that purpose, diluted for sale to an alcohol by volume level of less than 36%, that meets the following conditions: # Fruit or grain that has been allowed to germinate is not used as a base ingredient in whole or in part (preventing
brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...
and
malt whisky Malt whisky is whisky made from a fermented mash consisting primarily of malted barley. If the product is made exclusively at a single distillery (along with other restrictions), it is typically called a single malt whisky. Although malt whisky ca ...
from being considered shōchū). # It is not filtered through charcoal. # If sugar is used as a base ingredient, in whole or in part, then the result of distillation must be at least 95% alcohol by volume (see discussion under brown sugar shōchū). # It is not fortified at distillation time with other than expressly permitted ingredients (eliminates
liqueur A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond ...
s). Until the 2006 revision the law referred to this category as , sometimes abbreviated to "kōshu" (甲焼). ''Kōrui'' (Class A) in the classification of shōchū simply means classification and does not mean that the quality is superior to that of ''Otsurui'' (Class B). It is generally distilled from a fermented liquid similar to molasses. Repeated distillation forms
ethyl alcohol Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an alcohol with the chemical formula . Its formula can be also written as or (an ethyl group linked to a hyd ...
of high purity which is typically odorless and has a taste of little distinction. Water is then added, and the precise nature of this water has subtle effects on the taste and palatability of the shōchū. Kōrui shōchū is made from sweet potato, potato, and corn. It is generally produced in modern large factories. Distillers make Kōrui shōchū by weakening the distilled alcohol. The specialized distillation equipment, called a
patent still A column still, also called a continuous still, patent still or Coffey still is a variety of still consisting of two columns. Column stills can produce rectified spirit (95% ABV). Description The first column (called the analyzer) in a column ...
lends it to mass production at low cost, so large corporations produce this kind of shōchū in high volume. In Japan, it retails in plastic bottles, cans, and
paper cup A paper cup is a disposable cup made out of paper and often lined or coated with plastic or wax to prevent liquid from leaking out or soaking through the paper. It may be made of recycled paper and is widely used around the world. History Paper ...
form and is consumed as a cheap alcoholic drink. It forms the base of several
cocktail A cocktail is an alcoholic mixed drink. Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. Cocktails vary widely across ...
s and
liqueur A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond ...
s such as
chūhai , an abbreviation of " shōchū highball" (焼酎ハイボール), is an alcoholic drink originating from Japan. Traditional chūhai is made with barley shōchū and carbonated water flavored with lemon, but some modern commercial variants ...
and
umeshu is a Japanese liqueur made by steeping ''ume'' plums (while still unripe and green) in and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. Famous brands of ''umeshu'' include Choya, Takara Shuzo and Matsuyuki. Var ...
.


Singly distilled shōchū

Alcohol distilled using other than multiple-distillation machinery, with alcohol by volume of no more than 45%, from one of the following: # ferment whose primary ingredient is grain or potato and their '' kōji'' # ferment whose primary ingredient is grain kōji # ferment whose primary ingredient is sake lees, possibly with rice and/or its kōji (see kasutori shōchū) # ferment whose primary ingredient is sugar (restricted types) and rice kōji (see brown sugar shōchū) # ferment whose primary ingredient is grain or potato and their kōji along with other ingredients,The large variety of permissible ingredients includes ashitaba,
azuki bean ''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia ...
s, amachazuru,
aloe ''Aloe'' (; also written ''Aloë'') is a genus containing over 650 species of flowering succulent plants.WFO (2022): Aloe L. Published on the Internet;http://www.worldfloraonline.org/taxon/wfo-4000001341. Accessed on: 06 Nov 2022 The most wid ...
,
oolong Oolong (, ; (''wūlóngchá'', "dark dragon" tea)) is a traditional semi-oxidized Chinese tea ('' Camellia sinensis)'' produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Zhonggu ...
tea,
ume ''Prunus mume'' is an East Asian and Southeast Asian tree species classified in the ''Armeniaca'' section of the genus ''Prunus'' subgenus ''Prunus''. Its common names include Chinese plum, Japanese plum, and Japanese apricot. The flower, long ...
seeds,
enokitake ''Flammulina filiformis'' is a species of agaric (gilled mushroom) in the family Physalacriaceae. It is well known for its role in Japanese cuisine, where it is called ''enokitake'' (榎茸, エノキタケ, ) and is widely cultivated in East A ...
, otaneninjin, pumpkin, milk,
ginkgo ''Ginkgo'' is a genus of non-flowering seed plants. The scientific name is also used as the English name. The order to which it belongs, Ginkgoales, first appeared in the Permian, 270 million years ago, and is now the only living genus within ...
nuts,
kudzu Kudzu (; also called Japanese arrowroot or Chinese arrowroot) is a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia, Southeast Asia, and some Pacific islands, but invasive species, invasive in many ...
powder, kumazasa,
chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelat ...
,
green pea The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...
s,
acorn The acorn, or oaknut, is the nut of the oaks and their close relatives (genera ''Quercus'' and '' Lithocarpus'', in the family Fagaceae). It usually contains one seed (occasionally two seeds), enclosed in a tough, leathery shell, and borne ...
s,
sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
,
kombu ''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many ...
,
saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent i ...
,
cactus A cactus (, or less commonly, cactus) is a member of the plant family Cactaceae, a family comprising about 127 genera with some 1750 known species of the order Caryophyllales. The word ''cactus'' derives, through Latin, from the Ancient Greek ...
,
shiitake The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a Medicinal fungi, medicinal mushroom in some forms of tradition ...
mushroom,
shiso ''Perilla frutescens'' var. ''crispa'', also known by its Japanese name shiso, is a cultigen of ''Perilla frutescens'', a herb in the mint family ''Lamiaceae''. It is native to the mountainous regions of China and India, but is now found world ...
leaf,
daikon Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon ...
radish, no-fat powdered milk, onion, various seaweeds,
horse chestnut The genus ''Aesculus'' ( or ), with species called buckeye and horse chestnut, comprises 13–19 species of flowering plants in the family Sapindaceae. They are trees and shrubs native to the temperate Northern Hemisphere, with six species n ...
, tomato,
dates Date or dates may refer to: *Date (fruit), the fruit of the date palm (''Phoenix dactylifera'') Social activity *Dating, a form of courtship involving social activity, with the aim of assessing a potential partner **Group dating * Play date, a ...
, carrots,
nori Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus ''Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or '' ...
,
pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...
s,
water chestnut Water chestnut may refer to either of two plants (both sometimes used in Chinese cuisine): * The Chinese water chestnut ('' Eleocharis dulcis''), eaten for its crisp corm * The water caltrop The water caltrop is any of three extant species of th ...
,
sunflower seed The sunflower seed is the seed of the sunflower ('' Helianthus annuus''). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsat ...
s,
safflower Safflower (''Carthamus tinctorius'') is a highly branched, herbaceous, thistle-like annual plant in the family Asteraceae. It is commercially cultivated for vegetable oil extracted from the seeds and was used by the early Spanish colonies along ...
, matatabi vine,
matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during ...
,
lily ''Lilium'' () is a genus of Herbaceous plant, herbaceous flowering plants growing from bulbs, all with large prominent flowers. They are the true lilies. Lilies are a group of flowering plants which are important in culture and literature in mu ...
root,
mugwort Mugwort is a common name for several species of aromatic flowering plants in the genus ''Artemisia.'' In Europe, mugwort most often refers to the species '' Artemisia vulgaris'', or common mugwort. In East Asia the species '' Artemisia argyi'' i ...
, lotus and
wakame Wakame ''(Undaria pinnatifida)'' is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups ...
.
provided the other ingredients form no more than 50% by weight # other substances with certain restrictions Until the 2006 revision the law referred to this category as , sometimes abbreviated to "otsushu" (乙焼). ''Otsurui'' (Class B) in the classification of shōchū simply means classification and does not mean that the quality is inferior to that of ''Kōrui'' (Class A). The equipment used for single distillation is called a
pot still A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as eff ...
. As the shōchū is distilled just once it retains the character of the base ingredient, typically rice, barley, or sweet potato, with a strong taste and aroma. Small-to-medium size enterprises make most brands, with the island of Kyūshū famous as the center of production. Recently however larger corporations have been entering the market.


Maturation

Shōchū is shipped after maturation. Maturation techniques vary in storage vessel and location, both of which affect the character of the shōchū. The most commonly used containers for aging shōchū are stainless steel tanks, clay pots, and wooden barrels or casks. As a result of maturation, the flavor, and aroma of shōchū settle. Maturation generally takes between one and three months. Maturation from three to six months is called ''beginning maturation''. During this period, sharp flavors in the shōchū generally decrease. Shōchū matured from six months to three years usually has a mellow taste. A shōchū called ''long-term maturation'' is matured for more than three years. But long-term maturation does not always improve the flavor. On the other hand, long-term maturation is particularly effective for ''awamori''. Distillers sometimes mature ''awamori'' for longer than ten years.


=Locations

= Shōchū is matured in various places to impart unique flavors, typically where there are minimal variations in temperature and humidity. These places include tunnels and limestone caverns.


Honkaku shōchū

Until 2006 Japanese postwar tax law classified shōchū into "kōrui" and "otsurui" types. The terms and are Chinese
celestial stems The ten Heavenly Stems or Celestial Stems () are a Chinese system of ordinals that first appear during the Shang dynasty, c. 1250 BC, as the names of the ten days of the week. They were also used in Shang-period ritual as names for dead family mem ...
typically used for classification, and mean something akin to "Grade A" and "Grade B" respectively. Fearing a tendency to believe that otsurui shōchū is somehow inferior to kōrui shōchū, the Kyūshū Otsurui Shochu Producers' Association lobbied the Finance Ministry, and in 1962 succeeded in having , or authentic shōchū, recognized as an alternative name. The name is believed to have been coined in 1957 by Junkichi Enatsu, the president of Kirishima Brewery of
Miyakonojō is a city in Miyazaki Prefecture, Japan. The city was founded on April 1, 1924. As of June 1, 2019, the city has an estimated population of 161,137, with 70,549 households and a population density of 247 per km2. The total area is 653.36 km2 ...
,
Miyazaki Prefecture is a prefecture of Japan located on the island of Kyūshū. Miyazaki Prefecture has a population of 1,073,054 (1 June 2019) and has a geographic area of 7,735 km2 (2,986 sq mi). Miyazaki Prefecture borders Ōita Prefecture to the north, Kuma ...
. (Japanese) However, since the term was not formally defined naming disputes arose. As a result, on 1 November 2002, the law was clarified and shōchū satisfying any of conditions 1 to 5 of the above definition of singly distilled shōchū can be called honkaku shōchū. Those satisfying the final condition are excluded.


Shōchū consumption in Japan by categories

2016 Shōchū consumption in Japan by categories (tax base) is as follows;


Moromitori shōchū

Most singly distilled shōchū is moromitori shōchū (もろみ取焼酎). This name derives from its production process: # Raw material treatment. Usually, rice or barley is steeped in water, then steamed to promote
starch gelatinization Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly d ...
and cooled. # Kōji production. ''kōjikin'', or koji mold spores, are cultivated onto the material to form koji mold which creates enzymes as it grows. The enzymes break starch molecules down into sugar molecules that can be fermented, a process called ''saccharification''. # Primary fermentation. The koji is mashed by adding both water and yeast and is fermented for seven to nine days in a tank or vat to form unrefined alcohol, called moto or (first stage) moromi. # Secondary fermentation. The steamed main ingredient and water are added to the unrefined alcohol and fermented again to form (second stage) moromi. The ingredient added during this second stage determines the variety of shōchū; for example, if sweet potato is added then it becomes sweet potato shōchū. # Distillation. Purification of the unrefined moromi alcohol.


Kōji

mold, a kind of ''
Aspergillus ' () is a genus consisting of several hundred mold species found in various climates worldwide. ''Aspergillus'' was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli. Viewing the fungi under a microscope, Miche ...
'' fungus, has a profound effect on the final taste of the shōchū. There are three varieties of kōji mold with distinct characteristics. (Japanese) (Japanese) * Yellow ''kōji'' (''A. oryzae'' etc). Used to produce sake, and at one time all honkaku shōchū. However yellow kōji is extremely sensitive to temperature; its ''moromi'' can easily sour during fermentation. This makes it difficult to use in warmer regions such as Kyūshū, and gradually black and white kōji became more common. Its strength is that it gives rise to a rich, fruity refreshing taste, so despite the difficulties and great skill required it is still used by some manufacturers. It is popular amongst young people and women who previously had no interest in typically strong sweet potato shōchū, playing a role in its recent revival. Thus, white and black ''kōji'' are mainly used in the production of ''shōchū'', but only yellow ''kōji'' (''A. oryzae'') is usually used in the production of ''sake''. * White ''kōji'' (''A. kawachii'' etc). Discovered as a mutation from black ''kōji'' by Genichirō Kawachi in 1923. This effect was researched and white kōji was successfully grown independently. White kōji is easy to cultivate and its enzymes promote rapid saccharization; as a result, it is used to produce most shōchū today. It gives rise to a drink with a refreshing, gentle, sweet taste. * Black ''kōji'' ('' A. awamori'' also known as ''A. luchuensis'' etc) . Mainly used to produce ''shōchū'' and ''
awamori ''Awamori'' (, Okinawan: , āmui'') is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like ''sake'') but of distillation (like ''shōchū''). The ...
''. In 1901, Tamaki Inui of the
University of Tokyo , abbreviated as or UTokyo, is a public research university located in Bunkyō, Tokyo, Japan. Established in 1877, the university was the first Imperial University and is currently a Top Type university of the Top Global University Project by ...
succeeded in the first isolating and culturing. In 1910, Genichirō Kawachi succeeded for the first time in culturing var. kawachi, a variety of subtaxa of ''A. awamori''. This improved the efficiency of shochu production. It produces plenty of citric acid, which helps to prevent the souring of the moromi. Of all three kōji it most effectively extracts the taste and character of the base ingredients, giving its shōchū a rich aroma with a slightly sweet, mellow taste. Its spores disperse easily, covering production facilities and workers' clothes in a layer of black. Such issues led to it falling out of favor, but due to the development of New Kuro-''kōji'' (NK-''kōji'') in the mid-1980s, interest in black kōji resurged amongst honkaku shōchū makers because of the depth and quality of the taste it produced. Several popular brands now explicitly state they use black kōji on their labels.


Water

Water is one of the most important ingredients for making shōchū. The quality of water affects that of shōchū directly. Various kinds of water are used in the process of making shōchū.


Varieties

There is a broad variety of moromitori shōchū. Four locations have achieved protection as
geographical indication A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town, region, or country). The use of a geographical indication, as an indication of the product's source, ...
s under
World Trade Organization The World Trade Organization (WTO) is an intergovernmental organization that regulates and facilitates international trade. With effective cooperation in the United Nations System, governments use the organization to establish, revise, and e ...
TRIPS The Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS) is an international legal agreement between all the member nations of the World Trade Organization (WTO). It establishes minimum standards for the regulation by nat ...
article 23 and are noted below.


Rice shōchū

shares its base ingredient with sake. It has a fairly thick taste, and appears to have originally developed in regions too warm for sake production.
Kumamoto Prefecture is a Prefectures of Japan, prefecture of Japan located on the island of Kyūshū. Kumamoto Prefecture has a population of 1,748,134 () and has a geographic area of . Kumamoto Prefecture borders Fukuoka Prefecture to the north, Ōita Prefecture to ...
is particularly well known for its production of rice shōchū. Notably produced in Hitoyoshi-bonchi is protected as a geographical indication. Rice shōchū is also produced in regions famous for their sake, such as Niigata and
Akita is a Japanese name and may refer to: Places * 8182 Akita, a main-belt asteroid * Akita Castle, a Nara period fortified settlement in Akita, Japan * Akita Domain, also known as Kubota Domain, feudal domain in Edo period Japan * Akita, Kumamoto, ...
prefectures.


Barley shōchū

is generally less distinctive than rice shōchū and easy to drink. However, if cask-aged the taste can be quite sharp and strongly reminiscent of single-malt whisky.
Ōita Prefecture is a prefecture of Japan located on the island of Kyūshū. Ōita Prefecture has a population of 1,136,245 (1 June 2019) and has a geographic area of 6,340 km2 (2,448 sq mi). Ōita Prefecture borders Fukuoka Prefecture to the northwest, Kumam ...
,
Miyazaki Prefecture is a prefecture of Japan located on the island of Kyūshū. Miyazaki Prefecture has a population of 1,073,054 (1 June 2019) and has a geographic area of 7,735 km2 (2,986 sq mi). Miyazaki Prefecture borders Ōita Prefecture to the north, Kuma ...
, and
Iki IKI may refer to: * Internationales Kulturinstitut in Vienna * Iodine potassium-iodide, a chemical compound * Russian Space Research Institute originally known as IKI RAN * Iki Airport, IATA code Iki or iki may refer to: * Iki Island, a Japanese ...
in
Nagasaki Prefecture is a Prefectures of Japan, prefecture of Japan located on the island of Kyūshū. Nagasaki Prefecture has a population of 1,314,078 (1 June 2020) and has a geographic area of 4,130 Square kilometre, km2 (1,594 sq mi). Nagasaki Prefecture borders ...
are strong production hubs. has also been given protection as a geographical indication.


Sweet potato shōchū

uses sweet potato, widely cultivated across southern Kyūshū since the
Edo period The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characteriz ...
, as its base ingredient. Originally it was almost exclusively produced in
Kagoshima , abbreviated to , is the capital city of Kagoshima Prefecture, Japan. Located at the southwestern tip of the island of Kyushu, Kagoshima is the largest city in the prefecture by some margin. It has been nicknamed the "Naples of the Eastern wor ...
and Miyazaki prefectures, but nowadays is made across Japan using locally grown
sweet potatoes The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young sho ...
. It tends to have a strong taste and a distinctive smell; more recently producers have made varieties whose aroma is somewhat suppressed. Kagoshima's has been given protection under WTO rules as a geographical indication. The 1956 film ''The Teahouse of the August Moon (film), The Teahouse of the August Moon'' portrayed an American-occupied Okinawan village rebuilding its economy with sweet potato shōchū. The taste of sweet potato shōchū is a bit smoky, evocative of some whiskeys.


Brown sugar shōchū

From the Edo period through to the time of the Pacific War, the Amami Islands produced drinks such as ''awamori'' and a distilled alcohol based on muscovado, brown sugar. From the middle of the war through to the American occupation, because of a shortage of rice (the base ingredient of awamori) and an inability to export the sugar-based alcohol to the mainland, a large surplus was produced. In 1953, when the Amami Islands were returned to Japanese sovereignty, the alcohol was not classified as "shōchū" under the 1949 alcohol tax law and therefore would attract a high rate of tax. The Ministry of Finance (Japan), Ministry of Finance, taking into account the desire of local residents and as part of a strategy to promote the region, gave special recognition to the local alcohol as . This recognition was geographically restricted to the Amami Islands of
Kagoshima Prefecture is a prefecture of Japan located on the island of Kyushu and the Ryukyu Islands. Kagoshima Prefecture has a population of 1,599,779 (1 January 2020) and has a geographic area of 9,187 km2 (3,547 sq mi). Kagoshima Prefecture borders Kumamoto P ...
and was conditional on the use of rice kōji. This regional restriction remains in place to this day; as can be seen in the legal definition of singly distilled shōchū above. Typically, brown sugar shōchū contains 30% or 25% alcohol by volume. Contrary to what might be expected, brown sugar shōchū has a mild and not particularly sweet taste, as it contains no sugar. Nowadays it is produced in 25 breweries in 5 islands: Kikaijima, Amami Ōshima, Tokunoshima, Okinoerabujima and Yoronjima. Awamori, however, is no longer made outside Okinawa Prefecture. Before the war, another alcoholic drink based on brown sugar was made in the Ogasawara Islands. Its name translates as "sugar alcohol" and could be seen as a form of brown sugar shōchū. Production ceased because of the war, but recently, aiming to revive its popularity, similar alcohol, using no rice kōji, has been introduced. However, as Ogasawara does not qualify for the above special regional exemption, this alcohol is instead classified as rum or spirits.


Soba shōchū

Soba, or
buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...
, has origins going back to just 1973 when Unkai Brewery Co., of Gokase, Miyazaki Prefecture, developed it using soba from the local mountainous region as its base ingredient. Since then shōchū producers across Japan have produced it, sometimes as part of a shōchū blend. The taste is milder than barley shōchū.


Awamori

Okinawa Prefecture, Okinawa is the home of , which uses rice as its base ingredient. Prior to April 1983, it was labeled otsurui shōchū, but is now properly called "Authentic Awamori". Awamori is made from Thai long-grained ''indica'' crushed rice, not the usual short-grained ''japonica'' of standard shōchū. The fermentation process employs black koji mold indigenous to Okinawa rather than the standard white variety, and secondary fermentation is not performed. Fermentation is done in a way that creates plenty of citric acid, allowing it to be produced all year round despite Okinawa's hot climate. After distillation its strength is reduced with water to about 25% alcohol by volume, although some varieties go as high as 65%. Japanese law classifies awamori as a singly distilled honkaku shōchū despite the different production processes. With its method of production, awamori could theoretically be made anywhere in Japan, but Ryūkyū Awamori (琉球泡盛) is a protected geographical indication restricted to Okinawa.


Others

Japanese law admits a very wide range of unusual base ingredients, such as perilla leaf,
sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
and
chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelat ...
, and shōchū made from most if not all of these exists. For example, there is a milk shōchū brand called ''Makiba-no Yume''. Others are generic shōchū mixed with a particular fruit juice or extracts. With its peculiarity, such shōchū is typically intended to catch the eye of visitors to a region and has attracted limited broader appeal. Soba shōchū is a good example of one that has managed to achieve more widespread success.


Kasutori shōchū

In contrast to moromitori shōchū, is made by distilling the Sake kasu, sake lees leftover from the fermentation of sake. It is a form of honkaku shōchū. It first became popular in the north of Kyūshū, and then spread to other areas, being manufactured during a period when it was not possible to brew refined sake across Japan. It is also widely used in sake production to stop fermentation before it is complete, which can help prevent degradation or give a dry taste. Shōchū made for this purpose is called . During the
Edo period The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characteriz ...
shōchū lees were used as a fertilizer during the rice-planting season. Many farms, therefore, installed distillation equipment to distill sake lees to produce shōchū lees. Whilst the lees were used in the fields, the distilled alcohol was drunk, or offered to the gods, at the festival held at the end of the rice-planting season to pray for a bountiful harvest. Kasutori shōchū has therefore also come to be known as sanaburi shōchū. Owing to the recent surge in popularity of shōchū in Japan, an increasing number of manufacturers have been making kasutori shōchū. Most kasutori shōchū is made in modern ways, shōchū made via older production processes has decreased sharply. People who wish to preserve Japanese culture call shōchū produced the historical way , such drinks have been revitalized by their activities.


Slang usage

Confusingly kasutori is also a slang term for a separate, inferior form of shōchū. After the Pacific War, in a chaotic society with a shortage of good alcohol, moonshine shōchū began to circulate. Its source and ingredients were not apparent, and in extreme cases contained toxic methyl alcohol diluted with water. Such shōchū with ill side-effects became known as ''kasutori'', and the association with poor shōchū lingered, sometimes even affecting the image of "real" respectable kasutori shōchū. The expressions ''kasutori literature'' and ''kasutori culture'' also came to be associated with the upheavals of the postwar period.


Blended shōchū

Singly distilled and multiply distilled shōchū can be mixed to form . Formerly it was often mislabeled ''honkaku shōchū'', or had no indication of mixing or relative volumes. Starting in 2005 the industry regulated itself and created the blended shōchū mark, with subcategorization based upon the relative volumes used. Singly distilled shōchū makes up 50%–95% of the total volume of ''singly distilled blended shōchū''. This category is targeted at those viewing pure singly distilled shōchū as having too strong a smell or taste, aiming to be softer and more easily drinkable. In ''multiply distilled blended shōchū'' singly distilled shōchū makes up 5%–50% of the total volume. With a focus on price, this tries to combine the cheap mass-production benefits of multiply distilled shōchū whilst introducing some of the distinctive flavor and aroma of the singly distilled form.


See also

*Awamori—Distilled Okinawan alcoholic drink *Baijiu—Distilled Chinese alcoholic drink *Soju—Distilled Korean alcoholic drink


References


External links


Shochu Pro

Honkaku Shochu and Awamori

本格焼酎の楽しみ


{{DEFAULTSORT:Shochu Japanese distilled drinks Japanese alcoholic drinks Distilled drinks Alcoholic drinks