Shochu (Shōchū) – Japanese moonshine originally from the island of Kyushu

Shochu (Shōchū) is a Japanese alcoholic drink with a strength of 25-35%, obtained by distilling mash, followed by dilution with water. The raw materials for production are most often rice, barley, sweet potato, buckwheat and brown sugar, but other ingredients are sometimes found: chestnuts, sesame seeds, potatoes, carrots. The strength depends on the number of distillations, which is left to the discretion of the manufacturer. The birthplace of Japanese moonshine is the island of Kyushu, but in our time the drink is produced throughout the country.

Historical information

The exact origin of shochu has not been established. Perhaps the base for it was the eastern arak, a distillate from various fruits. Be that as it may, shochu appeared in Japan at least around the middle of the 1549th century, and possibly even earlier. Missionary Francis Xavier wrote in 1559: “The Japanese drink rice arak <...> however, I did not see drunk people here. As soon as a Japanese feels intoxicated, he immediately lies down and falls asleep. The first written mention of shochu directly refers to XNUMX. Two carpenters who were building a wooden temple carved an inscription on the roof: “The head priest is such a miser that he never even poured us shochu. What a disaster!”

From the middle of the 1868th century until the end of the Edo period (1868), Japanese cereal moonshine was made by a single distillation method. During the Meiji period (1912-XNUMX), multiple distillation appeared and took root.

The Japanese “shochu” is a variant of the Chinese word 燒酒, which roughly translates to “burnt liquid” or “fire water”.

In the early 2000s, a real shochu boom began, especially among young people and women. For the first time in history, consumption of this drink has overtaken sake. The reason for this is recent medical studies that have proven the health benefits of cereal distillate: in particular, it reduces the risk of thrombosis, diabetes, and a heart attack. Shigechiyo Izumi, who lived to be 105 years old (according to some sources, up to 120), claimed that he drinks shochu daily and owes his longevity to him.

On the island of Kyushu, the birthplace of the drink, the term “sake” means just shochu. Here it is diluted with hot water.

Production technology

Ingredients:

• Water. In Japan, it is especially soft, and this gives the shochu a recognizable flavor.
• Raw material. Rice, barley, brown sugar, wheat, etc.
• Koji (special strain of mold). There are black, white and yellow. All three types are used in the production of shochu.
• Moromi. Intermediate “broth” at different stages of production (see picture).

Raw ones are soaked and steamed to provoke the destruction of the peel and the release of starch. Japanese koji yeast is then added to the stock, which converts pure starch into sugar without the need for malt or enzymes. Thanks to this, the first fermentation (fermentation) begins in the mixture, which lasts about a week. At the end of this stage, steamed main ingredient (for example, sweet potato) and water are added to the future shochu, provoking secondary fermentation. Finally, the finished mash is distilled and aged, then diluted to the required strength, bottled and sent to the shelves.

Shochu and sake should not be confused, in terms of production technology, these are very different drinks. Shochu is a distillate (moonshine) from starchy or sugar-containing raw materials, and sake is rice wine, that is, filtered mash without distillation. Shochu is much stronger, has a “nutty-earthy” flavor with almost no fruity notes.

Shochu types

Multiple distillation (Class A). An alcoholic beverage that has been distilled more than once, diluted with water to 36% ABV or less and meets the following requirements:

• unsprouted grains were used for production (the drink should not be malt);
• non-carbon filters were used for filtration;
• if sugar acted as the basic ingredient, the finished distillate must have a strength of at least 95%;
• the drink is not fortified with additional alcohols that are not included in the list of permitted ingredients.

Such shochu is often called kōrui shōchū (korui), it is made from potatoes (regular and sweet), corn. It is in this type that large-scale production “specializes”, korui shochu is sold in all stores and is very popular.

Single distillation (Class B). An alcoholic drink based on grains, potatoes and sugar, subjected to a single distillation, with a strength of not more than 45%. The name otsurui shōchū (otsuruy) is sometimes encountered. Distinguished by a pronounced taste of the base ingredient, it is mainly produced in small and medium-sized distilleries.

Shochu is also distinguished by the aging time (aging occurs in stainless steel vats, earthenware vessels or oak barrels):

• 1-3 months;
• 3-6 months;
• 6 months – 3 years;
• more than 3 years.

The longer the exposure, the softer the taste and the less “fusel” notes in the drink.

How to drink shochu

There are 6 correct ways to drink shochu:

1. In its purest form. Well-chilled from stacks in small sips, and not in one gulp, like vodka, snacking on dishes of national Japanese cuisine.
2. With ice. Ice cools and slightly dilutes the shochu when it melts.
3. Dilute with water (to taste, the water should be warm, not lower than room temperature).
4. With fruit juice and milk oolong (a type of tea). The proportions are to taste, usually 1-3 parts of juice or oolong are taken for 4 part of alcohol.
5. As part of cocktails (for example, Chuhai – shochu, sparkling water, fruit juice, most often citrus).
6. With Japanese beer drink hoppy. A stack of shochu is washed down with hoppies.

Shochu is very popular in his homeland. In Japan, it is sold in all supermarkets, and canned cocktails with it can even be found in vending machines. It is much more difficult to buy a drink outside of the Land of the Rising Sun, since exports are minimal and mainly aimed at Japanese diasporas abroad.