ShÅchÅ«
Shōchū (Japanese焼 酎, literally " spirits ") is a high-percentage, obtained by distillation alcoholic beverage that is traditionally produced in Japan. His production was imported from China or Korea to Japan. The home of Shōchū in Japan located on the island of Kyūshū in Kagoshima. In the English -speaking world it is often referred to as "Japanese vodka ". Most varieties have about 25 vol - % alcohol, some even up to 43
Production
Shōchū can from rice (米 焼 酎, Shōchū kome ) are produced, however, is the usual barley (麦 焼 酎, mugi Shōchū ), sweet potato (芋 焼 酎, imojōchū ) or sugar cane (黒 糖 焼 酎, kokutō Shōchū ). More unusual ingredients are soba ( buckwheat), sweet chestnut (栗 焼 酎, kuri Shōchū ) and milk (牛乳 焼 酎, gyūnyū Shōchū ). The source of starch is fermented after the addition of the also used to Sakebereitung fungus (koji) over several weeks. Thereafter, distilled and stored the drink for a few months before it hits the market.
The distilled Shōchū is not to be confused with sake, a similarly prepared using koji but not distilled rice wine. However, in the south of Kyūshū means Sake potato Shōchū ( Imojōchū ), as well as on Okinawa sugar cane Shōchū, ( awamori, literally, " head of foam " ) and Kusu (literally: " old drink ").
The very inexpensive Shōchū is also often used in mixed drinks, so-called Chuhai.
There are two classes of Shōchū, Kōrui Shōchū (焼 酎 甲类, Shōchū kōrui ) is two or more times distilled, so that higher percentage. The result is virtually odorless and tasteless and is mostly used for mixed drinks, so as not to mask the character of the other ingredients. Otsurui Shōchū (焼 酎 乙类, Shōchū otsurui ) or Honkaku (本 格 焼 酎, honkaku Shōchū ), or " real" Shōchū is the other variety.
The taste of Shōchū is usually much less fruity than sake and strongly depends on the raw material used. The taste is often described as " nutty " or "earthy ". Imo - jōchū has a pronounced almond flavor. Shōchū experienced in Japan is currently a boom, many younger drinkers prefer it to the traditional sake.
Designation
In southern Kyushu, the heart of Shōchū production, the word often refers sake of sweet potato Shōchū ( imo- jōchū ), while in Okinawa occasionally, often mistaken for the local alcohol specialties awamori (泡 盛) and Kusu (古 酒, literally " old brandy ") stands. Prior to April 1983 awamori was labeled as Shōchū "second class" but now called " Real awamori ". It differs somewhat from Shōchū. Awamori is also a distilled rice liquor, but made from a native of Thailand long grain, broken indica rice, not the short -grain Japonica rice, which is used for Shōchū. In addition, in the fermentation no Koji, but a native in Okinawa " black koji " is used.
In Korea Shōchū is known as Shaojiu as soju in China.
Special
In Japan Shōchū is usually mixed, depending on season and individual taste with ice ( Shōchū rokku, of " shochu on the rocks" ) or with hot water (お湯 割り, oyu - wari ) drunk. It is also mixed with oolong tea or fruit tea (eg, grapefruit). Shōchū is available in Japan at the grocery store, liquor stores and grocery stores.
Shōchū is also used for the mixed drink Chuhai (酎 ハイ, short for Shōchū Highball焼酎 ハイ ボール). A Chuhai consists of Shōchū, soda, ice cream and a (fruit) flavor. Lemon, grapefruit, apple and Ume are particularly popular. Chuhai is sold in cans in grocery stores and vending machines.
Shōchū was better known by regular consumers, the Japanese Shigechiyo Izumi, who was temporarily held for the oldest people and daily drank Shōchū. This led to speculation that Shōchū promotes longevity.
Swell
- Okinawa Prefectural Government, " awamori, " Okinawa: Cultural Promotion Division, Okinawa Tourism and Cultural Affairs Bureau, 1996.