Get the Best Jual Shochu Delivered Right to Your Doorstep
Jual Shochu is a popular Japanese spirit that is known for its rich flavor and smoothness when paired with food. It is made from 100% two-row barley and fermented with koji, a traditional ingredient used in Japanese cuisine. The production of Jual Shochu takes place in the Oita Prefecture on Kyushu Island, which is famous for its clean air, lush greenery, and geothermal springs. The water used in the distillation process is filtered naturally through volcanic rock, giving it exceptional softness and purity.
The production process of Jual Shochu involves a harmonious blend of nature and science. Cutting-edge technology and clean production techniques are combined with natural elements to ensure the highest quality and consistency. The shochu is distilled only once to preserve its maximum flavor and character, resulting in an elegant, aromatic nose and a smooth finish.
Jual Shochu is considered a Honkaku Shochu, which is the highest grade of shochu. No sweeteners or additives are used in the production process. Jual Shochu specifically uses 100% two-row barley and koji, known for its umami flavor and used in traditional Japanese cuisine.
Key Takeaways:
- Jual Shochu is made from 100% two-row barley and fermented with koji, with the production taking place in the Oita Prefecture on Kyushu Island.
- The production process combines cutting-edge technology and clean production techniques with natural elements to ensure the highest quality and consistency.
- Jual Shochu is considered a Honkaku Shochu, the highest grade of shochu, and no sweeteners or additives are used in the production process.
The Production Process of Jual Shochu
The production process of Jual Shochu involves a harmonious blend of nature and science. Cutting-edge technology and clean production techniques are combined with natural elements to ensure the highest quality and consistency. The shochu is distilled only once to preserve its maximum flavor and character, resulting in an elegant, aromatic nose and a smooth finish.
Jual Shochu is considered a Honkaku Shochu, which is the highest grade of shochu. Honkaku Shochu must only use one type of ingredient and can only be distilled once. No sweeteners or additives are used in the production process. Jual Shochu specifically uses 100% two-row barley, which is polished to remove impurities and unlock the characteristic flavor and character of barley.
| Ingredients | Source |
|---|---|
| 100% Two-Row Barley | Oita Prefecture |
| Koji | Locally sourced |
| Water | Oita Prefecture, naturally filtered through volcanic rock |
The water used in the production of Jual Shochu is sourced from the Oita Prefecture, known for its pristine environment and geothermal springs. The water is naturally filtered through volcanic rock, resulting in soft, iron-free water that is used to steep the barley. The barley is then steamed to prepare it for the conversion process from starch to sugar.
Koji is a key ingredient in the production of Jual Shochu. It kickstarts the conversion process from starch to sugar and releases citric acid that helps preserve the flavor of the barley during fermentation. Koji is also known for unlocking umami, the fifth taste, and is used in various traditional Japanese foods like miso and soy sauce. Shochu yeast is then added to the converted sugar, converting it into alcohol.
The distillation process of Jual Shochu involves two distinct methods. Gen-atsu (low pressure) distillation creates delicate and smooth flavors with an aromatic nose. Jo-atsu (atmospheric) distillation, on the other hand, creates richer and more robust flavors. These raw shochus are then blended to create the unique expressions of Jual Shochu.
The Ingredients of Jual Shochu
Jual Shochu is considered a Honkaku Shochu, which is the highest grade of shochu. The production process of Jual Shochu involves a harmonious blend of nature and science. It is made from 100% two-row barley and fermented with koji, a traditional ingredient used in Japanese cuisine. The barley is polished to remove impurities and unlock the characteristic flavor and character of barley.
The water used in the production of Jual Shochu is sourced from the Oita Prefecture, known for its pristine environment and geothermal springs. The water is naturally filtered through volcanic rock, resulting in soft, iron-free water that is used to steep the barley. The barley is then steamed to prepare it for the conversion process from starch to sugar.
Koji is a key ingredient in the production of Jual Shochu. It kickstarts the conversion process from starch to sugar and releases citric acid that helps preserve the flavor of the barley during fermentation. Koji is also known for unlocking umami, the fifth taste, and is used in various traditional Japanese foods like miso and soy sauce. Shochu yeast is then added to the converted sugar, converting it into alcohol.
The Distillation Process of Jual Shochu
The distillation process of Jual Shochu involves two distinct methods, each of which gives the spirit different flavors and characteristics.
The first method is called Gen-atsu (low pressure) distillation. This process results in delicate and smooth flavors with an aromatic nose, making it perfect for those who enjoy a more subtle taste. On the other hand, the second process, Jo-atsu (atmospheric) distillation, creates richer and more robust flavors. Those who like bolder tastes with more complexity will appreciate this method.
iichiko Shochu: A Leading Brand of Jual Shochu
iichiko is a leading brand of barley shochu in Japan. It was established in 1958, and has since produced premium quality sake, wine, and shochu. The brand debuted iichiko shochu in 1979, which is a honkaku shochu made from 100% barley and distilled only once. The brand’s commitment to excellence and innovation has won it numerous awards and recognition in the industry. Today, iichiko shochu is a leading premium class of honkaku shochu enjoyed worldwide.
iichiko Silhouette is one of the brand’s popular expressions of shochu. It is considered Japan’s number one shochu brand, and is known for its light and highly drinkable nature, making it a perfect match for a wide range of cuisines. On the other hand, iichiko Saiten is crafted specifically for modern bartenders. It is a full-flavored shochu that is perfect for cocktails, offering complex flavors and exciting options for mixology.
| iichiko Shochu Award | Competition | Year |
|---|---|---|
| Double Gold | San Francisco World Spirits Competition | 2020 |
| 94 Point rating | Ultimate Spirits Challenge | – |
| Gold | L.A International Spirits Competition | – |
| Silver medal | San Francisco World Spirits Competition | – |
Both iichiko Silhouette and iichiko Saiten have received numerous awards and recognition for their quality and flavor. iichiko Saiten was awarded a Double Gold medal at the 2020 San Francisco World Spirits Competition and received a 94 Point rating at the Ultimate Spirits Challenge. iichiko Silhouette, on the other hand, was awarded a Gold at the L.A International Spirits Competition and a Silver medal at the San Francisco World Spirits Competition.
iichiko shochu is easily accessible for consumers worldwide. To get the best Jual Shochu delivered right to your doorstep, you can find an online retailer in your area or check for local liquor stores and restaurants/bars that stock iichiko shochu.
In Conclusion
In conclusion, Jual Shochu is a high-quality Japanese spirit that offers rich flavors and a smooth drinking experience. Crafted through a combination of natural elements and cutting-edge technology, Jual Shochu exemplifies the harmony between nature and science. With its unique production process and exceptional quality, Jual Shochu is a perfect choice for those looking to experience the best of Japanese spirits delivered right to their doorstep.
To get the best Jual Shochu delivered right to your doorstep, check out online retailers in your area or local liquor stores and restaurants/bars that stock iichiko shochu. Whether you prefer the traditional expression of iichiko Silhouette or the full-flavored iichiko Saiten, both have received numerous awards and recognition for their quality and flavor.
With iichiko’s commitment to excellence and innovation, you can trust that you are getting the best when you purchase their products. Try out iichiko shochu today and experience the rich flavor and smoothness that have made it a popular choice among Japanese spirits.
FAQ
Q: Is Jual Shochu a Japanese spirit?
A: Yes, Jual Shochu is a popular Japanese spirit known for its rich flavor and smoothness.
Q: What is the production process of Jual Shochu?
A: The production of Jual Shochu involves a harmonious blend of nature and science, combining cutting-edge technology with natural elements to ensure the highest quality and consistency.
Q: What are the main ingredients used in Jual Shochu?
A: Jual Shochu is made from 100% two-row barley and fermented with koji, a traditional ingredient used in Japanese cuisine. The water used in the distillation process is filtered naturally through volcanic rock.
Q: How is Jual Shochu distilled?
A: Jual Shochu undergoes two distinct methods of distillation – gen-atsu (low pressure) distillation and jo-atsu (atmospheric) distillation. Each method produces different flavors and characteristics.
Q: What is iichiko Shochu?
A: iichiko Shochu is a leading brand of barley shochu in Japan. It offers two popular expressions, iichiko Silhouette and iichiko Saiten, known for their quality and flavor.
Q: Where can I buy Jual Shochu?
A: Jual Shochu, specifically iichiko shochu, can be found at local liquor stores, restaurants/bars, and online retailers, making it easily accessible for consumers.
