Discover Jun Shochu: The Unrivalled Spirit of Japan with Us
Shochu is a unique spirit that has evolved uniquely on the island of Japan. It is a largely unknown spirit in the world right now, but there is a growing belief in its big potential in the global market. The government-related organization, JETRO, is actively working to promote shochu exports from Japan to the world.
Shochu is a rare and special spirit with a wide array of flavors. It is made using koji, a uniquely Japanese culture of fermentation, and involves both brewing and distilling techniques. The production process is unusual, and the flavors are unique, making it a mysterious and intriguing spirit to bartenders from overseas.
Key Takeaways:
- Shochu is a unique, largely unknown spirit that has huge potential in the global market.
- Shochu is made using koji, a uniquely Japanese culture of fermentation, and involves both brewing and distilling techniques.
- There are various flavors of shochu depending on the base ingredient used, resulting in a diverse range of flavors.
- Kyushu Island in southern Japan is considered the home of shochu, with more than 280 distilleries in the region.
- Takara Shuzo is offering Jun Shochu, a premium blend of 11 different barrel-aged shochu, which is perfect for cocktails and pairs well with bold and lightly flavored dishes.
The Fascinating Production Process of Shochu
Shochu is a rare and special spirit with a wide array of flavors that has evolved uniquely on the island of Japan. It is made using koji, a Japanese culture of fermentation, and involves both brewing and distilling techniques. The production process is unusual, and the flavors are unique, making it a mysterious and intriguing spirit to bartenders from overseas.
The process of making shochu is complex and varies depending on the base ingredient used. The first step involves steaming the chosen ingredient, such as sweet potato, rice, barley, or even brown sugar and malted rice, to create a mash. Koji mold, known as koji-kin, is then mixed with the mash to convert the starch in the ingredient to sugar. This mixture is then added to water to create a fermentable mash.
The fermentation process then begins, with yeast added to the mash to convert sugar into alcohol. This process differs from sake production, which uses a two-stage process of fermentation. The resulting mash is then distilled using a pot still, resulting in a high-proof spirit ranging from 25-45% ABV.
The Fascinating Production Process of Shochu
One unique aspect of shochu production is the use of a single distillation process. Unlike other spirits, shochu is not distilled multiple times and thus retains a bold and authentic flavor. In addition, shochu must adhere to strict regulations in Japan, and only certain agricultural ingredients can be used depending on the type of shochu being produced.
Another important factor in the production of shochu is the brewing and distilling techniques used. The koji mold is integral to the production of shochu, as it breaks down the ingredient’s starch and converts it to sugar. The quality of the koji mold used and the brewing techniques employed significantly impact the resulting flavor profile of the shochu.
All these factors contribute to the uniqueness of shochu as a spirit and make it an exciting and intriguing option for bartenders and consumers alike.
Exploring the Diverse Flavors of Shochu
There are various flavors of shochu and awamori, a similar spirit, depending on the base ingredient used. The most common base ingredients are sweet potato, rice, and barley. Each base ingredient brings a unique taste to the shochu, resulting in an impressive range of flavors that can appeal to everyone’s palate.
| Flavor | Description |
|---|---|
| Sweet Potato Shochu | A round, rich flavor with a sweet aftertaste. It is one of the most popular shochu flavors and a great introduction to the spirit. |
| Rice Shochu | A subtle, refreshing flavor with a clean finish. It’s usually light and easy to drink, making it a perfect pairing for sushi and sashimi. |
| Barley Shochu | A nutty, earthy flavor with a hint of sweetness. It’s a full-bodied shochu with a long finish, making it an excellent choice for winter drinking. |
| Brown Sugar Shochu | A sweet, rich flavor with a caramel-like taste. It’s perfect for making cocktails or serving on ice after dinner. |
| Malted Rice Shochu | A unique, slightly sweet flavor with a delicate aroma. It’s a rare and exclusive shochu that requires a lot of time, expertise, and care to make. |
Whether you prefer a sweet, subtle, or bold flavor, there is a shochu flavor that will satisfy your taste buds. Try different flavors to discover your favorite shochu and impress your friends at your next gathering.
The Heritage of Shochu in Kyushu Island
Kyushu Island in southern Japan is considered the home of shochu, with more than 280 distilleries in the region. It has a long history of shochu production, with honkaku shochu becoming popular in the 1600s. Honkaku shochu must be made using koji mold for saccharification and can only be fermented from approved agricultural ingredients. It also passes through a pot still just once, giving it a unique and authentic flavor.
Today, Kyushu Island remains a hub of shochu production, with numerous distilleries producing a variety of flavors and styles. The island’s climate and soil make it an ideal location for growing the crops used to make shochu, and the producers, many of them family-owned, have honed their craft over generations.
The Rise of Shochu in the US Market
Despite its long history and domestic dominance in Japan, shochu has been relatively unknown in the United States. One reason for this is that most Japanese shochu is distributed through large Japanese food importers, making it challenging to educate people about shochu. The mislabeling of shochu as soju, a similar Korean spirit, in order to loophole it into California restaurants has further hindered shochu’s progress in the US market. However, recent trends in the spirits industry, such as the growing popularity of nuanced clear spirits like mezcal, indicate that shochu may finally be catching on.
Japanese shochu in the US market has been gaining some traction in recent years, with Takara Shuzo leading the way. Founded in 1925, Takara Shuzo possesses original distillation technology and skills, making it a pioneer in the shochu industry. However, mislabeling of shochu as soju, has led to confusion and a lack of awareness about shochu. Soju is a similar but distinct Korean spirit, and it’s important to understand the difference between the two. While soju can be made from a variety of bases, such as rice, wheat, or potatoes, shochu must be made from one of eight approved agricultural ingredients, such as sweet potato, rice, or barley.
California, in particular, has seen an increase in shochu offerings in recent years, with many restaurants starting to add more shochu-based cocktails to their menus in order to cater to clients looking for something new. These cocktails make shochu accessible to those who may not be familiar with it, while also allowing experienced bartenders to experiment with its unique flavors.
With Takara Shuzo offering premium blends like Jun Shochu, the interest in shochu is increasing. Takara Shuzo’s commitment to producing high-quality shochu has been key to increasing awareness of this unique spirit in the US market. The company’s ability to blend different types of shochu has created unique and nuanced flavors that have caught the attention of bartenders and consumers alike. As more people discover the unparalleled spirit of Japan with Takara Shuzo’s Jun Shochu, the market for shochu in the US is poised to grow even more.
Introducing Jun Shochu: A Premium Blend from Takara Shuzo
Jun Shochu is a premium blend of 11 different barrel-aged shochu crafted by Takara Shuzo, a pioneer in the shochu industry with unmatched distillation technology and skills.
This soft, aromatic, and well-balanced shochu is perfect for cocktails and pairs well with bold and lightly flavored dishes. Its unique and complex flavors are a result of the 11 different blends of Takara Shuzo’s barrel-aged shochu, creating a perfectly balanced and smooth taste for the discerning palate.
At Takara Shuzo, quality is paramount. Only the finest ingredients are used in their products, and it shows in Jun Shochu. The premium blend is made using the distillery’s original distillation technology, which has been refined over the years to produce shochu of unbeatable quality.
So whether you’re a seasoned shochu drinker or just discovering this unique spirit, Jun Shochu is a premium blend that is not to be missed. Join us on this journey to discover the unparalleled spirit of Japan with Jun Shochu. Cheers!
Concluding the Unparalleled Spirit of Japan: Jun Shochu
In conclusion, shochu is a unique and unrivaled spirit of Japan that is now starting to gain recognition in the global market. Its diverse flavors, made possible by its unique production process and a wide array of base ingredients, make it a mysterious and fascinating spirit for bartenders and consumers alike.
The Japanese External Trade Organization (JETRO) is actively promoting shochu exports from Japan to the world, and distilleries like Takara Shuzo are offering premium blends like Jun Shochu, a perfect introduction to this spirit.
Jun Shochu is a blend of 11 different barrel-aged shochu that is soft, aromatic, and well-balanced. It is perfect for cocktails and pairs well with bold and lightly flavored dishes. Takara Shuzo, founded in 1925, is a pioneer in the shochu industry, possessing original distillation technology and skills.
So, if you’re looking for a unique and authentic Japanese spirit, Jun Shochu is a perfect choice. Join us on this journey to discover the unparalleled spirit of Japan with Jun Shochu. Cheers to the unrivaled spirit of Japan!
FAQ
Q: What is shochu?
A: Shochu is a unique spirit that has evolved uniquely on the island of Japan. It is made using koji, a culture of fermentation, and involves both brewing and distilling techniques.
Q: What flavors of shochu are available?
A: Shochu comes in various flavors, depending on the base ingredient used. Examples include sweet potato, rice, barley, brown sugar, and malted rice.
Q: Where is shochu produced?
A: Shochu production is particularly concentrated in Kyushu Island in southern Japan, where there are over 280 distilleries.
Q: Why is shochu relatively unknown in the United States?
A: One reason is that most Japanese shochu is distributed through large Japanese food importers, making it challenging to educate people about shochu. The mislabeling of shochu as soju in California restaurants has also hindered shochu’s progress in the US market.
Q: What is Jun Shochu?
A: Jun Shochu is a premium blend of 11 different barrel-aged shochu offered by Takara Shuzo. It is a soft, aromatic, and well-balanced spirit, perfect for cocktails and pairing with bold and lightly flavored dishes.
Q: Is shochu gaining recognition in the global market?
A: Yes, there is a growing belief in the big potential of shochu in the global market, and organizations like JETRO are actively working to promote shochu exports from Japan.