Gourt Home::Gourt :: Shochu
Shōchū (焼酎; lit. "distilled liquor") is a distilled alcoholic beverage which is traditionally produced in Japan. In English, it is often dubbed "Japanese Vodka." Most shochu is around 25% alcohol, although some varieties can go as high as 43%.
Shochu can be made from rice ("kome-jochu") (米焼酎), although it is more commonly made from barley ("mugi-jochu") （麦焼酎）, sweet potato ("imo-shochu")（芋焼酎） or sugar cane ("kokutou-shochu")（黒糖焼酎）. More unusual base ingredients include soba (buckwheat), chestnut（栗焼酎）and milk（牛乳焼酎). The starch source is fermented over several weeks after a special mold (koji) has been added. A distillation process follows and the beverage is aged for a few months before being sent for market.
There are two shochu classifications. Koshu shochu is distilled two or more times; the result is near flavorless and odorless. Its most common use is in mixed drinks. Otsushu shochu is distilled only once, retaining the character of the original ingredients. Otsushu shochu is also known as honkaku, or "authentic" shochu.
Shochu should not be confused with sake, a brewed (not distilled) rice wine. The taste of shochu is usually far less fruity than sake and depends strongly on the nature of the starch used in the brewing process. In general, its flavour is often described as "nutty" or "earthy". Imo-jochu is particularly evocative of almonds. Shochu is currently enjoying a real boom in Japan, and many younger drinkers prefer it to the more traditional sake.
In Southern Kyushu, the centre of shochu production, the word sake often refers to sweet potato shochu, imo-jochu; while in Okinawa it can occasionally, though mistakenly, refer to the local liquor Awamori (泡盛, lit. "bubble top") and kūsū (aged awamori, lit. "old liquor"). Prior to April, 1983, Awamori was labelled as Shochu, Second Class, but is now properly labelled as "Authentic Awamori," somewhat distinct from Shochu. Awamori, while also a distilled rice liquor, differs from Shochu as it is made from Thai-style, long-grained Indica crushed rice, not the short-grained Japonica usually used in Shochu production. Additionally, instead of using white koji mold for fermentation, as in Shochu production, the fermentation process for Awamori uses black koji mold, which is indigenous to Okinawa.
In Japan, shochu is typically drunk mixed with ice ("shochu rokku", as in "shochu on the rocks") or with hot water ("oyu-wari") according to the season or personal taste. A 60:40 ratio of water to shochu is typical. It is also mixed with Oolong tea or fruit juice (e.g., grapefruit). Shochu is widely available in supermarkets, liquor stores, and convenience stores in Japan, however it is not (yet) sufficiently well known to be widely available outside of Asia.
Shochu is also used to make mixed drinks called chūhai (short for "shōchū highball"). A chuhai consists of shochu, soda, ice, and some flavoring, usually fruit. Lemon, grapefruit, apple, and ume are popular flavors. Canned chuhai are available from convenience stores and vending machines.
Shochu has become better known as a result of one man who consumed it regularly. Shigechiyo Izumi, a Japanese citizen who up until recently held the world record for longest life span (120 years), made shochu part of his daily dietary regimen. This fact was mentioned along with his record in the Guinness Book of World Records. Because of his intimate passion for shochu, many have speculated that shochu is healthy and can actually promote longevity. This even prompted some local Ryukyu shochu brewers to market a special Longevity Liquor shochu bearing his likeness on the front label. Despite these claims, Izumi's personal physician strongly advised against drinking shochu, as his kidneys were not strong enough to process shochu in his advanced age. But Izumi went on to say: "Without shochu there would be no pleasure in life. I would rather die than give up drinking." *.
In Korea, shochu is known as soju.
In China, shochu is known as shaojiu.
Sources
- Okinawa Prefectural Government, "Awamori," Okinawa: Cultural Promotion Division, Okinawa Tourism and Cultural Affairs Bureau, 1996.
External links
"Shochu"