Learning About Shochu:
What are the various types of shochu?
There are two types of shochu known as "ko-rui" or "otsu-rui". The difference in the two results from the number of times they are distilled.
"Otsu-rui" has to be made with the single distilling method, a very traditional distilling method used since the 14th century. This type is popularly known as "Real-thing shochu" (honkaku-shochu.) Any shochu made with raw material is categorized as "otsu-rui." This type of shochu has the rich flavor and fragrance of the principal ingredient. It has to be diluted with water to reduce the alcohol content to less than 45 percent.
"Ko-rui" is made with a consecutive distilling method which removes any components without alcohol and produces a high degree of purity. This method has been in existence officially only since 1949. Ko-rui has to be diluted with water until it contains less than 36 percent alcohol. "Ko-rui" shochu is very close to being both tasteless and odorless, so it is best used for cocktails.
||Almost NO aroma, but it's great for making cocktails.||Almost NO flavor, but it's great for making cocktails.|
||Elegant fragrance of ingredients.||Rich flavor of ingredients.|
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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