Shōchū

Shōchū is a Japanese distilled beverage. It is typically distilled from rice (kome), barley (mugi), sweet potatoes (imo), buckwheat (soba), or brown sugar (kokutō), though it can be produced from other ingredients such as chestnut, sesame seeds, or even carrots.

History

The exact origins of shōchū are unclear, but it is believed to have originated in Persia and was brought to Japan via the Ryukyu Islands. The first recorded production of shōchū in Japan dates back to the 16th century in Kyushu.

Production

The production of shōchū involves several steps. First, the main ingredient is prepared for fermentation. This involves washing, soaking, and steaming the ingredient. Next, a mold called koji is added to the ingredient to convert its starches into sugars. This mixture is then allowed to ferment, producing a mash. The mash is then distilled to produce shōchū. The distillation process can be done either once (single-distillation) or twice (double-distillation).

Types

There are two main types of shōchū: otsurui (also known as honkaku or authentic shōchū) and korui (also known as continuous or multiple-distillation shōchū). Otsurui shōchū is single-distilled and retains the flavors of the original ingredients. Korui shōchū is distilled multiple times, resulting in a beverage with a lighter flavor.

Consumption

Shōchū can be consumed in a variety of ways. It can be drunk straight, on the rocks, mixed with hot or cold water, or used as a base in cocktails. It is often served with food, particularly with traditional Japanese dishes.

See also

• Sake
• Awamori
• Japanese whisky
• Japanese cuisine

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