Learning About Shochu:
What is the effect of the distillation process on shochu?
- Normal pressed distillation
- Decompression distillation
That vapor is made up of several components including water, alcohol, organic acids, amino acids and vitamins (there are more than 100 kinds.) Since high temperature evaporation is involved, the process produces many components that include furfurol (A colorless oily liquid, C4H3O.CHO, with a pleasant odor, obtained by the distillation of bran, sugar, etc., and regarded as an aldehyde derivative of furfuran.) This distillation method creates a thick/rich taste, strong flavor, and an enjoyable aroma from the ingredients.
Decompression distillation appeared more recently. This method is used as a way to drop the boiling point. The boiling point is usually 212 °F (100 ℃), and moromi can be boiled at 194 °F (90 ℃ But if atmospheric pressure is reduced by creating a vacuum in a distillation machine, the boiling point is also reduced, and moromi can be boiled at 122 °F (50 ℃) Shochu made by decompression distillation is mild, clean and light since it was distilled at low temperatures.
A long time ago, shochu was well known as a strong alcoholic beverage usually made by normal pressure distillation. Not all people like shochu, But the shochu image is changing to that of an easy-to drink-beverage, especially for women, because of the mildness resulting from decompression distillation. This method is commonly used for shochu made with kome (rice), mugi (barley) or soba (buckwheat.)
|How it works...||Aroma||Flavor|
|Normal Pressed Distillation||
||Since it is evaporated at high temperatures, the vapor contains small components that include furfural, known for its burning smell. It also has an enjoyable aroma from the ingredients.||Tends to have thick, rich taste and strong flavor.|
||Since it is evaporated at low temperatures, the aroma of the original ingredient still remains. As a result. shochu distilled with this method tends to be more aromatic and usually has a fruity aroma.||
Usually mild, light and elegant flavor.
Easier to drink for shochu beginners
Tips to enjoy shochu including food matching lists.
- What are the various types of shochu?
- What are the basic ingredients in shochu?
- What is Koji-kin, and how does it affect shochu?
- What is the effect of the distillation process on shochu?
- What is the percentage of alcohol, and how does it affect shochu?
- What is the average shelf life of shochu?
- How is shochu made?
- How should one serve shochu?
- How to enjoy shochu with a variety of different foods?
- How should shochu be stored?
- How can one begin educating wait staff be about shochu?
- Shochu varieties
- The relationship between shochu and hangovers
- Shochu has a moderate number of calories!
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