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Shochu
Summary:
Shochu is Japan’s other native mainstream beverage. Unlike sake, shochu is distilled and carries a higher alcohol proof generally around 50, but can be found as high as 84. Shochu is most commonly distilled from barley, sweet potatoes, and rice.
Shochu Today:
Today, shochu is often preferred as a vodka alternative. This is mainly due to the fact that it is significantly lower in caloric value and widely regarded as being hang over free. It usually features a mild aroma and when consumed on the rocks, can be incredibly smooth.
Shochu can be served in a variety of ways:
* Neat/Straight
* On the Rocks www.isletforum.com
* Diluted with Tepid Water
* Diluted with Hot Water
* Mixed with Oolong Tea
* Mixed with fruit juice, soda, or a combination thereof.
(internet)
History:
Shochu was first born around the mid-16th century in Kagoshima. From the mid-16th century through the Edo era, shochu was only produced via the single distillation method. Upon the import of new distillation technology from Great Britain during the Meiji period, multiple distillation shochu was born.
Production Process:
The primary raw ingredient, be it barley (Mugi) or rice (Kome), is polished and washed, then steeped. Upon thorough soaking the primary ingredient is steamed and cooled. Once adequately cooled, an enzyme catalyst (koji) is added and allowed to ferment for a few days. Then shochu yeast and water is added and the mixture is allowed to ferment for another several days yielding a seed mash. Water is added again to produce the main mash. The main mash is thereupon distilled to result in fresh shochu. The shochu is stored for several months before it is blended, pasteurized, and filtered. Depending on the desired alcohol content, the shochu may be diluted with water prior to bottling.
Source: wineofjapan.com
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發表於 2014-8-13 14:59:35