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- What are the various types of shochu?
- What are the basic ingredients in shochu?
- What is kojikin, 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?
What are the various types of 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.