Learning About Shochu:
How should shochu be stored?
The first 3 to 6 months will eliminate the component that imparts a somewhat gassy smell. After 6 months to 3 years, the quality of the shochu will be mild since various aroma components will result from reduced chemical reaction.
After 3 years, the shochu will have a unique flavor because the aroma component is condensed. This so-called "aged shochu" is very often stored in a kame or pottery cask. Placing the shochu into the kame makes the shochu taste mild because of the many pores on the surface of the container.
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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