If you liked to read more about sake and shochu cocktails recipes click here! For this reason, some shochu lovers prefer to add a splash of water, cold or warm, to the beverage to temper the taste and reduce the amount of alcohol they consume in each glass. Some of the batch of the Korui Shochu even from different ingredients can be artfully blended to achieve a desired finish. Unlike sake, however, shochu can be made from a number of raw ingredients, such as: rice, barley, sweet potatoes, buckwheat and brown sugar to name a few. Must use koji (like sake) to convert the starch to glucose, then it’s fermented using yeast. Pour in a ratio of 4 parts shochu to 6 parts hot water, or 5:5 for richer mix. Always pour hot water first, temper the cup, and add shochu last aiming for an ideal mixed temperature of 100º F - 115º F (40º C - 45º C). Satsuma Shiranami is one of the most popular Imo Shochu brands in Japan. For example, in Kagoshima, the home of Imo (sweet potato) Shochu, it is common to enjoy Imo Shochu with hot water at a 60:40 ratio. A neat shochu can make a wonderful sipping beverage similar to brandy or whiskey. IKKOMON is a honkaku shochu, made with 100% Koganesengan. This makes shochu a lower alcohol alternative to liquors like vodka and gin, but a higher alcohol alternative to wine, sake or beer. Distillery: Kirishima Shuzo Co, Ltd. Aka Kirishima is a seasonal sweet potato shochu from Kirishima Shuzo, the producer of the best selling shochu in Japan, Kuro Kirishima. Banshokou. Because Shochu matches with wide varieties of foods, it is enjoyed with meals, before meals, and after meals in Japan. Shochu with hot water makes the drink milder and also increases the savory aspect of shochu. Poppo Tenkaichi Street. Sweet Potato Shochu. It can also provide a refreshing change from drinking shochu straight. Sweet Potato Shochu: Aka Kirishima. Similar to sake, shochu uses koji mold for starchy ingredients to break down starch into glucose to ferment the mash into alcohol. This name derives from its production process: Available at: M Store Shofukucho. Alcohol content can reach 96% by volume. As a result, IKKOMON emanates the bounty of the Koganesengan sweet potato. Propagating superior quality imo koji is a modern feat, made possible by TAKARA's inimitable use of patented technology and constant drive to innovate. While many imo shochu are brewed with rice koji, IKKOMON is brewed with 100% imo from start to finish, then, distilled once. Meiji no Shochu. Takara has been making shochu since 1864, and today, Takara is the number one shochu maker and seller in Japan. Distilled only once, using a single distillation machine. Lightly grilled squid, eel or fish, roast pork, or a Reuben sandwhich. It has clean and refreshing taste, thanks to being multiply distilled. Unlike sake, however, shochu can be made from a number of raw ingredients, such as: rice, barley, sweet potatoes, buckwheat and brown sugar to name a few. Undergoes multiple parallel fermentation process (like sake) in a fermentation mash. We carry many varieties of shochu. We keep our Korui Shochu to 24%~35% in alcohol content. Approved starchy ingredients or molasses are used and fermented using yeast. However, Akamaoh, … As a distilled beverage found in Japan, shochu has become a rising star outside its native country. Uses locally-sourced ingredients, culture often result in a brew unique to particular region. Satsuma Shiranami Genshu. Mixed with juice or tea: Some shochu drinkers prepare their glasses a little differently. This serving style enhances the natural sweetness and aroma of the sweet potato (Satsuma Imo).

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