Definition and classification Shōchū

1 definition , classification

1.1 multiply distilled shōchū
1.2 singly distilled shōchū

1.2.1 maturation

1.2.1.1 locations


1.2.2 honkaku shōchū


1.3 shōchū consumption in japan categories

definition , classification

japan s alcohol taxation law, revised in april 2006, defines 2 categories of shōchū (also called white liquor).

multiply distilled shōchū

alcohol distilled more once special machinery purpose, diluted sale alcohol volume level of less 36%, meets following conditions:

until 2006 revision law referred category kōrui shōchū (焼酎甲類, shōchū kōrui, class shōchū ), abbreviated kōshu . sweet varieties of shōchū imported korea have grown in popularity , fall category (see soju).

it distilled fermented liquid similar molasses. repeated distillation forms ethyl alcohol of high purity typically odorless , has taste of little distinction. water added, , precise nature of water has subtle effects on taste , palatability of shōchū.

shōchū kōrui made sweet potato, potato, , corn. produced in modern large factories. distillers make shōchū kōrui weakening distilled alcohol.

the specialized distillation equipment, called patent still lends mass production @ low cost, large corporations produce kind of shōchū in high volume. in japan retails in plastic bottle, can, , paper cup form , consumed cheap alcoholic drink. forms base of several cocktails , liqueurs such chūhai , umeshu.

single distillation. wooden pot stills used @ smaller distilleries.


singly distilled shōchū

alcohol distilled using other multiple-distillation machinery, alcohol volume of no more 45%, 1 of following:

until 2006 revision law referred category otsurui shōchū (焼酎乙類, shōchū otsurui, class b shōchū ), abbreviated otsushu .

the equipment used single distillation called pot still. shōchū distilled once retains character of base ingredient, typically rice, barley or potato, individual taste , aroma. small-to-medium size enterprises make brands, island of kyūshū famous centre of production. larger corporations have been entering market.

maturation

fresh shōchū shipped after maturation. maturation techniques vary in storage vessel , location, both of affect character of shōchū. commonly used containers aging shōchū stainless steel tanks, clay pots, , wooden barrels or casks.

as result of maturation, flavor , aroma of shōchū settle. maturation takes between 1 , 3 months. maturation 3 6 months called beginning maturation. during period, sharp flavors in shōchū decrease. shōchū matured 6 months 3 years has mellow taste.

a shōchū called long-term maturation matured more 3 years. long-term maturation not improve flavor. on other hand, long-term maturation particularly effective awamori. distillers mature awamori longer ten years.

locations

shōchū matured in various places impart unique flavors, typically there minimal variations in temperature , humidity. these places include tunnels , limestone caverns.

honkaku shōchū

until 2006 japanese postwar tax law classified shōchū kōrui , otsurui types. terms kō (甲) , otsu (乙) chinese celestial stems typically used classification, , mean akin grade , grade b respectively.

fearing tendency believe otsurui shōchū somehow inferior kōrui shōchū, kyūshū otsurui shochu producers association lobbied finance ministry, , in 1962 succeeded in having honkaku shōchū (本格焼酎, honkaku shōchū), or authentic shōchū, recognized alternative name. name believed have been coined in 1957 enatsu junkichi, president of kirishima brewery of miyakonojō, miyazaki prefecture.

however, since term not formally defined naming disputes arose. result, on 1 november 2002 law clarified , shōchū satisfying of conditions 1 5 of above definition of singly distilled shōchū can called honkaku shōchū. satisfying final condition excluded.

shōchū consumption in japan categories

2009 shōchū consumption in japan categories (tax base) follows;