Learning About Shochu:
What Is Koji-kin, and How Does It Affect Shochu?
There are three kinds of koji-kin (mold) for making shochu. They are kuro (black) koji mold; Ki (yellow) koji mold; and shiro (white) koji mold. Each koji mold has a different function to give variation to the final shochu product.
|Koji Variety||Koji Characteristics||Result on Shochu|
Shiro koji mold was found in a mutation of kuro koji mold. This koji mold quickly converts starch into sugar since its enzyme power is very impressive. Shochu made with shiro koji mold can taste plump, sweet, mild or sharp.
||Mild aroma, kind of similar to ginjo's sake aroma||Plump, sweet, mild and sharp|
Kuro koji mold is very strong and is used to aid decomposition. It makes Shochu taste slightly sweet, rich and strong. Awamori (Thai rice shochu) is usually used with kuro koji mold. Imo (sweet potato) shochu is often made with kuro koji since it produces a very impressive aroma. Any brewing facility or person who works where shochu is made with kuro koji mold will often be covered in black dust.
||Strong and impressive aroma||Slightly sweet, rich and strong|
Ki koji mold is very sensitive, and its temperature is very difficult to control. The taste of shochu made with ki-koji is very fruity, light, and smooth
||Fruity and elegant||Fruity, light and smooth|
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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