Kyushu’s Spirit – Shochu

Oct 24, 2011 19:16 没有评论

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Ask someone overseas what liquor they associate with Japan and odds are they’ll answer sake, or nihonshu in Japanese. One of the delightful discoveries awaiting people who come to Kyushu, however, is the locally produced shochu, which most natives would choose for a relaxing drink instead of a thimbleful of sake. Written with the Chinese characters for “fiery liquor”, shochu has a long history, can be made from several different ingredients, and is drunk throughout the year in many ways and in a variety of settings. In that spirit, Fukuoka Now focuses this month on that quintessentially Kyushu drink, shochu!

Shochu vs. Sake
So what’s the difference between the two? Sake is a brewed beverage made from rice that, like beer, has been fermented and aged. Shochu is a distilled beverage, making it a kin of whiskey or vodka. It is unique among distilled beverages, however, because the production process combines the two conversion stages–from starch to sugar and from sugar to alcohol–which are usually separate. It is then aged, sometimes for as long as 10 years. While sake is brewed only from rice, shochu can be made from a cornucopia of ingredients, including sweet potatoes and barley.
There are two shochu classifications. The first is koshu (Grade A), which has been distilled several times. Multiple distillation smoothes out the rough spots, resulting in a beverage that is generally flavorless and odorless. Especially popular in Tokyo and points north, koshu is often sipped with an umeboshi or slice of lemon, but its most common usage is as the key ingredient in chuhai, a refreshing mixed drink consumed in large quantities in drinking establishments during the summer. It combines shochu, a fruit flavored sour mix, carbonated water, and ice. Commercially mixed chuhai can be purchased straight out of the cooler at liquor stores or convenience stores. Koshu is generally 70 proof.
Down south, however, and especially in Kyushu, people prefer the otsushu (Grade B) variety. This is distilled only once, allowing the drink to maintain the flavor and aroma of the original ingredients. It is often called honkaku, or authentic, shochu, because this is the original form of the beverage with a history dating back to the 13th or 14th Century. Depending on the ingredient and the distiller, authentic shochu ranges from 50 to 80 proof.
There are three theories about shochu’s origin and the route by which it came to Japan. It is generally agreed to have arrived here some 500 years ago, and it also was used as a medicinal disinfectant until the end of the Edo era. The most common explanation for its presence in Japan is that a primitive form of the drink originated in Thailand and was later brewed in the Okinawan islands, where it was called awamori, or millet brandy. Indeed, shochu consumption in Okinawa and Kagoshima Prefecture far outstrips that of sake, and it is not uncommon to find shochu drinkers there who have never tasted nihonshu.
Others think that shochu arrived from the mountainous regions of China by way of Shanghai. The third holds that it came from northern China through the Korean peninsula. Lending credence to this theory is the drink’s popularity in South Korea, where it is called soju and is the country’s most widely consumed alcoholic beverage. All Korean shochu is the koshu type and the leading brand, Jinro, can be purchased at liquor stores throughout Japan. But be warned–it’s meant to be drunk straight and is sold that way.
Whichever course the Shochu Road followed, authentic shochu in particular has been a favorite ever since it hit the shores of Kyushu. As with wine production, soil quality is an important factor in determining ingredient quality. Kyushu has long been noted for the exceptional quality of its shochu due to its superb environment with plenty of clean water and abundant agricultural products.
Not so long ago, however, many people looked down their nose at shochu, disdaining it as the drink of the working class–in short, your grandfather’s booze. The koshu variety ignited the first wave of shochu’s mass market popularity in Japan in the early to mid-80s, which coincided with a worldwide trend toward lighter liquors. During the period from 1980 to 1995, shochu consumption in Japan tripled.
The chaser came in 2000 with the renewed passion for authentic shochu. Those who once rolled their eyes at the mere mention of the drink finally discovered that the rich flavor of the ingredients in authentic shochu made for a tasty treat. Shochu consumption has spread rapidly throughout Kyushu and to the Tokyo area in the past few years, with Grade B shochu production in Japan climbing 7.5% in the year ending June 2003 and shipments of the sweet potato variety, favored in Kagoshima, soaring 17.2%. Imbibing shochu has now become respectable and it is no longer unusual to see fine brands of shochu listed on the menus at eating and drinking places.

Shochu’s surge
The primary reason behind shochu’s surge in popularity is that people have cottoned on to its great taste. Several other factors have boosted the growing appeal of the drink, however.

1: A drink for all seasons
Shochu tastes great either warmed or chilled, making it a fine drink throughout the year.

2: Low calorie content
A two-ounce serving of shochu contains about 35 calories. Some people think it has no calories at all, but that’s not strictly correct. There are two types of calories in an alcoholic drink. One kind is the calories from the ingredients, and the other kind is the calories from the alcohol. The calories from the ingredients accumulate in the body–that’s the reason some dedicated beer drinkers carry a spare tire around their waist. But the calories from the alcohol are immediately converted to heat and emitted, warming the drinker’s body. All of shochu’s calories are from the alcohol, so drinking it won’t cause you to put on the pounds. Just be careful not to eat too many snacks while you’re at it.

3: Healthy
A Kurashiki University professor published an article in a British medical journal claiming that authentic shochu was effective for preventing thrombosis (hardening of the blood in the blood vessels). Others believe it will be shown to be effective for preventing heart attacks and diabetes, so perhaps those extra hours in an izaka-ya will lengthen your life span.

4: Goes well with any food
Authentic shochu is made from different ingredients, each with its own distinctive characteristics. So, as is the case with wine, drinkers can make a selection to complement the cuisine, such as Western, Japanese, or Chinese food, and the occasion – whether drunk before or after dinner. Considering authentic shochu’s remarkable versatility, shochu consumption just might spread internationally. This is one boom unlikely to fizzle out soon and the drink is likely to increase in popularity among many different age groups in many regions.



The ingredients
One reason for authentic shochu’s growing appeal is the quality of the carefully selected ingredients. Maintaining the inherent flavor and aroma of the ingredients is an important factor that sets shochu apart from other liquors.

Sweet potatos
Shochu is the only commercial alcoholic beverage made from sweet potatoes. Production of sweet potato shochu climbed after the Second World War, when the shortages of rice and barley for food consumption led to their rationing, so distillers used satsumaimo to pick up the slack. To fully appreciate the distinctive aroma, flavor, and soft sweetness of sweet potato shochu, try it mixed with hot water, on the rocks, or straight. Tastes best in October and November. Primarily produced in Kagoshima and Miyazaki Prefectures

Rice
Shochu made from rice, Japan’s staple food, is made throughout the country, but the best-known variety is Kuma shochu from the Hitoyoshi Basin in Kumamoto. If you want to enjoy its smooth fruity flavor, drink it on the rocks, straight, or mixed with warm water. Primarily produced in Kumamoto Prefecture, and throughout Japan

Barley
Shochu’s flavor is determined by whether one uses rice or barley for the malt. The barley from Oita Prefecture is very popular for its distinctive aroma, mild taste with no rough edges, and consistency during the process of converting the ingredients to malt. It is eminently drinkable either on the rocks or mixed with water. Primarily produced in Oita Prefecture, Nagasaki Prefecture (Iki Island), and Miyazaki Prefecture

Soba (Buckwheat)
Soba shochu kicked off the trend for greater diversity in shochu ingredients. Younger drinkers prefer its simple taste, unique aroma, and hint of sweetness. It can be used for cocktails, mixed with hot water, or on the rocks. Primarily produced in Miyazaki Prefecture, Nagano Prefecture, and Hokkaido

Others
Many other ingredients are used to make shochu, including sesame, potatoes, and carrots. One unique variety is kasutori shochu, which is made with the sake lees left over from sake brewing. That’s why Fukuoka, where sake brewing thrives, is also the leading area for kasutori shochu production. Don’t pass up a chance to try this distinctive drink, with its fruity taste and exceptional aroma. Other types attracting attention are a variety of awamori in Okinawa made from Thai rice and the mellow sweetness of the brown sugar shochu made in the islands off Kagoshima Prefecture.



Down the hatch
People enjoy shochu in one of four primary ways–mixed with warm water, mixed with water, on the rocks, or straight. Since there is no single standard way to drink shochu, discovering your favorite variety and way of drinking it can be an enjoyable adventure. Here are a few suggestions to get you started.

Savor the aroma by mixing it with warm water
Fill a glass with warm water–make sure that it is not boiling water–and then pour in the shochu. Mixing with warm water has a double benefit: it heats the container and allows the water and the shochu to blend well, releasing its aroma. Warming the shochu itself further draws out the natural fragrance of the drink.

Bring out the sweetness by drinking it over ice
First-time tipplers may want to try shochu straight, if only to discover the drink’s inherent flavors. Drinking it on the rocks has the surprising effect of bringing out its sweetness. Using mineral water instead of tap water for the ice further enhances the flavor. You’ll taste the difference when the ice melts and mixes with the shochu.

The container
Shochu can be drunk in your container of choice, including an Arita ceramic cup, a baccarat glass, or an old jelly jar from the back of the cupboard. Folks down Kagoshima way use a special container called a kurojoka. This is designed to allow shochu to be poured in and heated. Drinking it warm brings out the drink’s finest qualities.
How Old Granddad Did It
Why not try the old-fashioned way of drinking shochu?

Step 1: Mix shochu and good water in a half-and-half mixture in a kurojoka if you have one. A ceramic container or PET bottle also can be used.
Step 2: Let it sit for a day or two.
Step 3: If it’s in a kurojoka, heat as it is. If not, put the mixture in a kobachi (a small bowl), and warm it by either heating the container in boiling water or heating it directly.
Step 4: Mix it well after it’s warmed.
This is sure to create a rich drink that goes down smoothly!



Shochu Glossary

Rokuyon
Some believe the optimum mixing ratio is six parts shochu and four parts water or hot water. This term comes from the Japanese words for the numbers six and four. Seven and three (shichisan) and five to five (gogo) also are used. It is not unusual, however, for people to use more water than shochu, particularly when mixing it with hot water.

Example sentence: Nomikata dou suru? Ja, rokuyon no o-yuwari de. (How will you drink it? I’ll have a six-to-four mixture using hot water.)
Gogobin Keep
Regular patrons at bars in Japan save money by buying a bottle for their exclusive use at that bar in the “keep” system, though not every drinking establishment does this. If you think you’re not up to downing a full issho bottle–1.8 liters, or almost half of a U.S. gallon–try a gogobin, which is just half that size. Not all shochu manufacturers use that bottle size, however.

Example sentence: O-nomimono ha? Iichiko no gogobin keepu de. Mizuwari setto (water and ice) mo ne. (What’ll it be? I’ll have the gogo-sized bottle of Iichiko and use it as a keep. Don’t forget the set-ups.)
Ki
Ki refers to shochu downed straight.

Example sentence: Hajimete nomuken, ki de nonde miyokaina (This is my first glass of shochu, so maybe I’ll try it straight.)


Tasting the Spirits…
We invited eight foreign residents of Fukuoka to our office to taste and compare four brands of shochu. Straight, on-the-rocks and mixed with hot water. So what did this international panel of judges say about authentic Kyushu spirits?

A
Potato
Kaido / Hamada Shuzo
Retains a deep, rich and slightly sweet taste from the locally grown steamed sweet potatoes. Winner of the 2001 Kagoshima Shochu Award.

B
Potato
Kuroisanishiki / Okuchi Shuzo Kyogou Kumiai
Black malt is the special ingredient used along with locally grown Kagoshima sweet potatoes and pure spring water to achieve a rich and smooth taste.

C
Barley
Hakata no hana Sannen Chozo/ Fukutokucho Shurui
A “Monde Selection” award winner for three consecutive years (1999, 2000, 2001), made with specially selected barley and aged delicately for three years for a light and smooth taste.

D
Rice
Sengetsu / Minenotsuyu Co.Ltd.
A perfectly balanced blend of two separately distilled spirits, each made with fresh spring water from the Kuma River and the area’s finest rice.


U.S.A.
Noah
I could be happy with “C” anytime and any style, but the easiest one to drink was “D” oyuwari style.

Canada
Dave
“A” has an amazing and unique taste. I suspect potato? Can I have some more! “D” is even better, more smooth. Possibly potato again?

Korea
Minami
I liked “C” best. Now in Korea young people enjoy drinking mizuwari and oyuwari style, so I think this could be popular there.

Costa Rica
Mauricio
“C” tasted most familiar, like whisky, but I enjoyed the tastes of “A” best. Shochu has a very pleasant fragrance…

Hungary
Zilia
I liked “C” the best. Probably the barley, right? I was surprised to learn that “B” and and “D” were different types because they tasted similar…

Thailand
Chokang
I like the fragrance of “A” and “D” the best. Shochu is similar to some Thai alcoholic drinks, Like those, shochu is best straught up.

Russia
Lenik
They all taste great! “C” tastes the most familiar, “B” is the closest to sake, and is especially good oyuwari style.

Italy
Alessandro
“C” reminds me of whisky, and “B” will probably get you drunk fastest! Sake is now popular in Italy, so maybe in the future shochu, especially oyuwari-style.



Bottoms Up – A Conclusion?
Predictably perhaps, our panelists from eight different nations each had their own favorite shochu and way to drink it. “C” or barley shochu was clearly the most familiar tasting and easiest drinking variety. Few of the panelists had ever drunk shochu oyuwari-style, but almost all enjoyed the vapors and fragrance that it offers. Surprisingly they even enjoyed rice shochu oyuwari-style, which is not very popular amongst Japanese. In all the team tasted 12 drinks (four brands served in three styles each) in one 90 minute session. Shochu, or Kyushu spirits, worked their magic and it turned into quite a lively party with smiles all around. Conclusion? Shochu is loved by people from all over the world; so don’t be surprised if you see it in a liquor store or bar back home in the coming years. Campai!
Shochu Advisors
Special thanks to the good folks at Kyushu Shochu Tankentai for their support and advice in producing this article. If you interested in joining their friendly circle of shochu lovers, check out their home page (Japanese only) at: http://beefheart.power.ne.jp/tankentai/tankentai.html

 

 

 

 

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ビール、ウイスキー、ウォッカにワイン…この世にはたくさんのお酒がある。 それぞれの国で土地の環境や気候を活かして造られるお酒だけど、”日本の酒”のイメージってやっぱり「サケ(清酒)!」が強いよねぇ。でも、何かの縁で九州に足を踏み入れたみなさんには、やっぱり九州産地の本格焼酎の魅力をぜひぜひ知ってもらいたい! 素材の旨味をいかした本格焼酎を、日本を代表する酒のひとつとして認識してほしい、そんな願いを込めて送る、焼酎特集だ!
本格焼酎っていったいナニ? 日本酒との違いは?
う~ん、分かりやすく言えば、違うのは造り方。日本酒は原料のお米をビールとかワインのように発酵・熟成させてつくる醸造酒。一方焼酎は、原料を糖化させた後発酵させ、その液をウイスキーやウォッカと同じように蒸留してつくる蒸留酒。で、その原料が芋なら芋焼酎、麦なら麦焼酎…とよばれている。さらに! その焼酎にはふたつのタイプがある。東京から北のエリアでは、焼酎に梅干しやレモンを入れて飲んだりする姿をよく見かけられるのだが、これは”甲類”とよばれる焼酎を飲んでいることが多い。この甲類焼酎は、蒸留を何回も繰り返してつくられるので、無味・無臭、居酒屋の定番「酎ハイ」に使われるのはこのタイプ。別名“ホワイトリカー”という。そしてそして、日本の南エリア、特に九州で愛されてきたのが”乙類”と呼ばれるもの。歴史も古いことから”本格焼酎”の名を持つ。単式の蒸留で、原料の風味がしっかりと現れるのが特徴なのだ。
ついでに歴史も知っておこう。中国大陸やアジアの南洋諸島ではすでに 13~14世紀頃に焼酎が造られていたらしく、それが日本に伝わったのは約500年前(安土桃山時代ね)と言われている。経路には3つの説、1)タイ方面から琉球(現在の沖縄)コース、2)中国の山岳部から上海を通じてコース  3)中国北部から朝鮮半島を通じてコース がある。いずれにしてもやはり九州地方への伝来で、焼酎と九州は深い深い関係があるのだ。特に乙類の本格焼酎、これはワインと同じように土壌が大事。豊かな水と自然に育まれ、素材や原料が豊富な環境がこの九州にあるからこそ、うまい本格焼酎が造られてきたのだ。
だがだがだが、正直なところこの本格焼酎、ちょっと昔までは「おやじが飲む酒」のイメージが強く、全国どころか九州でも万人に支持される酒ではなかった。それが、だ。平成12年に、いわゆる本格焼酎ブームがおこる。これまで「焼酎なんてさ~」とか言っていた人たちが、原料の持ち味をいかした深い味わいに「アラちょっと、おいしいじゃん」と遅くも気付きはじめた。その消費の拡大は、九州そして関東エリアまでずんずんと攻め込み、ここ数年うなぎのぼり。飲食店のドリンクメニューにもズラリと並んだその銘柄をみかけることが多くなったのである。

愛されはじめた理由。
「飲んでみたら、旨かった」これがブームの一番の理由。でもそこにはちゃんと“焼酎=魅力的”理由が存在する。例えば、
1) 季節に関係なく飲める
温かくしても、キリっと冷やしても美味しい。好きな飲み方ができるので、春も夏も秋も冬も1年中おいしく楽しめるのだ。
2)カロリーが…
よく焼酎はカロリーが低いっていうけど、正確にはちょっと違う。実は、お酒のカロリーには「原料分のカロリー」と「アルコール分のカロリー」というのがある。原料分のカロリーは体内に蓄積される(つまり太るもと)が、アルコール分のカロリーは飲むとすぐに熱となって外に放出されてしまう(だから身体が熱くなったりする)のだ。焼酎のカロリーはすべて、このアルコール分のカロリー! だから太らない、と言われるワケ。でも、つまみを食べ過ぎたら一緒なので、ご注意を…。
3)健康にいい説
倉敷大学のある教授がイギリスの医学雑誌に発表した説では「本格焼酎は、血栓症(血管の血液が凝固する病気)の予防に効果がある」らしい。この他にも、心筋梗塞や糖尿病にも効果が期待されていたり、まだまだ焼酎のヘルシー効果は潜んでいそうだ。
4) どんな料理にも合う!
と、断言したい。本格焼酎は原料ごとに味の特性が違うので、食前・食中・食後、和・洋・中、いろんなシチュエーションや料理に応じて選ぶことができる。ワインみたいに。今、日本人の食事はかなりワールドワイドで雑食だ。そこで、何にでも合う焼酎! のニーズが高くなるのは当然のコト。
と、考えるとやっぱり本格焼酎は世界中で飲まれてもおかしくない! ただのブームなんかじゃなくて、今後も焼酎は年齢層やエリアをどんどん拡げて、ますます伸びて行くだろう。そう、ここ九州から。焼酎は未知なる可能性を秘めた、ニッポン人の財産だ。



焼酎 (原料)の種類
本格焼酎の魅力のひとつは何といっても酒蔵が厳選する質の高い原料。その原料がしっかりと風味や香りに表れるのも特徴だ。さて、どれが好み?


サツマイモを原料に造られる酒は焼酎のみ。芋ならではの独特の香りと味、ソフトな甘みを堪能するにはお湯割りや、ロック、ストレートがグッド。ちなみに10~11月は芋焼酎の旬だ。
代表的産地:鹿児島県、宮崎県


日本人の主食である米を使用した焼酎はもちろん全国各地にあるが、代表格は、熊本、人吉盆地の球磨焼酎。果実を思わせるなめらかな風味を楽しむなら、ロック、ストレート、あるいはお湯割りで。
代表的産地:熊本県


麹に米を使うか、麦を使うかが味の決め手。麦特有の香ばしさと癖のないマイルドな味わいでダントツの人気を誇るのが原料から麹まで麦で一貫した大分産。ロックよし、水割りもよし。
代表的産地:大分県、長崎県(壱岐)、宮崎県

そば
焼酎原料の多様化は、そば焼酎の誕生に始まったとも言われる。そば特有の香りとほのかな甘味をもった素朴な味は若者にも人気。クラシカルなお湯割りか、ロックもいいかも。
代表的産地:宮崎県、長野県、北海道

その他
最近ではとうもろこしやゴマ、じゃがいもなどを用いた様々な焼酎がある。そして清酒を造る時に残る酒粕を使って造るのが“粕取り焼酎”。そう、清酒造りの盛んなここ福岡は粕取り焼酎のメッカなのだ。また、タイ米を使用する沖縄の泡盛や、鹿児島県の島々で造られるまろやかな甘味の黒糖焼酎も、より注目を集めはじめている。



美味しく飲むヒント
ハッキリと言おう。お湯割り、水割り、ロックにストレート、主に4種類の飲み方があるが、別にこの焼酎にコレ! といったきまりはない。”好みの焼酎+好みの飲み方”を自分で発見するコトこそが喜びなのだ。その発見のためのヒントをいくつかご紹介。

●香りを堪能できるお湯割り
ぬるめのお湯(沸騰している熱々はNG!)をグラスに注ぎ、その後に焼酎を注げば、器も温まるし、お湯と焼酎がよく混ざり合ってフワ~ッと香り立つ。あるいは、より香りを増すなら焼酎をそのまま温めてもいい。

●甘さをひきたてるロック
初めて飲む焼酎なら、本来の味をもっとも味わえるストレートで試してみては。また、ロックで飲むと不思議と甘さがひきたつ。ロックのポイントは、氷につかう水! 水道水じゃなく
ミネラルウォーターなどを使った方がいい。氷が溶けて混ざった時に味に違いが出るぞ。

●焼酎を引き立てる器
有田焼で飲もうと、バカラのグラスで飲もうと、お気に入りの器がいちばん。ただし鹿児島では「黒ぢょか」という特別な酒器があり、これに焼酎を入れて火にかけぬる燗にして飲むと絶品!

~ちょっとこだわって飲む~
1度は試してみてほしい、伝統的な飲み方
1)あれば黒じょか、なければ陶器やペットボトルなどに、焼酎と美味しい水を入れる(5:5くらいがオススメ)。
2)一晩から二晩、そのままにして置く。
3)黒じょかならそのまま、あるいは小鍋などに入れ、湯せんもしくは火にかけて温める。
4)ぬる燗になったらよく混ぜる。
まろやかでスーッと喉を通る、ひと味違う味に!



基礎の基礎! 使える焼酎用語
ろくよん
焼酎を水またはお湯で割る際の割合。「6:4」(ロクヨン)が最も浸透しているが他にも「7:3」(シチサン)、「5:5」(ゴウゴウ)などがある。前の数字が焼酎、後がお湯(水)なので間違えないように。
使用例:「飲み方どうする?」「じゃ、ろくよんのお湯割りで」

ごごうびん きーぷ
大勢で店で飲むか、その店によく来るならば、ボトルをキープした方がおトク(できない店もある)。一升瓶は飲み干す自信がなくてもその半分の五合瓶(ないのもある)でトライしてみては。
使用例:「お飲み物は?」「“いいちこ”の五合瓶キープで。水割りセット(水と氷)もね」


焼酎そのまま、「生」つまりストレートのこと。
使用例:「初めて飲むけん、生(き)で飲んでみようかいな」



Tasting the Spirits…
さて、実のところ本格焼酎は、インターナショナルになれるのか? その課題を解消すべく、今回「本格焼酎試飲会」を企画、各国からお酒好きのみなさん8名を招いて開催! 酒造メーカーさんからご協力いただき、選び抜いた4本の本格焼酎をブラインド方式で試飲。ストレート、ロック、お湯割りと各飲み方で味の変化も試してもらいました。さて、感想はいかに…!?

~ コチラの4種を試飲~
A

海童 / 濱田酒造
薩摩イモを蒸したような深い味わいとほのかな甘味が口に広がる。なんと13年度の鹿児島県本格焼酎鑑評会で第1位を獲得したというツワモノ。

B

黒伊佐錦i / 大口酒造協業組合
良質の水と米、薩摩イモなど非常に恵まれた自然環境の中で造られている。黒麹仕込みで、華やかな香りそして独特のコクとまろやかさ。

C

博多の華 三年貯蔵 / 福徳長酒類
モンドセレクションにて3年連続で賞を獲得。厳選した大麦を使い、三年間樽にねかせ熟成させることで生まれる、やわらかく軽快なキレ味。

D

繊月 / 峰の露酒造株式会社
2種類の蒸留機から造られる風味の異なる焼酎を絶妙にブレンドして生まれるのが、この繊月。球磨川の澄んだ水と選ばれた米からできる純米焼酎。



U.S.A.
Noah
C ならどの飲み方でもイケるね。でもDのお湯割りも飲みやすい。ただアメリカではビールが主流だし、焼酎の浸透は難かしいかもなぁ。

Canada
Dave
オリジナルな味のAは素晴らしいね。芋焼酎だろ、ウマイよ。Dもなめらかで透明感がある。これも芋だと思ったんだけど…。

Korea
Minami
Cがいちばん好きでした。今は韓国の若いコだちも水割りやお湯割りを飲んでるし、これなら受け入れられると思います。

Costa Rica
Mauricio
ウイスキーみたいなCもいいし、印象的な味のAもいいね。焼酎って、甘さが効いてて、それがフワッと口に広がるんだね。

Hungary
Zilia
Cがいいかな。これって麦かしら?素晴らしいリッチな味わいだわ。BとDの風味がすごく似てた(原料違うんでしょ)のにビックリ。

Thailand
Chokang
AとDが香りも味も気に入りました。焼酎はタイのアルコールに似てるけど、タイと同じようにストレートで飲むのがいちばんかな。

Russia
Lenik
どれもすっごく美味しかった。Cが一番なじみがあって、Dのは酒を彷佛とさせた。お湯割りならBがバッチリだったよ。

Italy
Alessandro
ウイスキーの風味のC、そしてすぐ酔っぱらえそうなBも好き! イタリアではサケはポピュラーだし、焼酎も時間をかければどうにかなる! トクにお湯割りでね。



さて総評は…?
お気に入りは三者三様、しいていえば慣れ親しんだウイスキーの風味と似ている麦焼酎は、比較的すんなり喉を通った模様。また、お湯割りは初挑戦という人がほとんどだったが、「香りが出る」「なめらかになる」とまずまずの評価。あまりお湯割りでは飲まない米焼酎も「クセがなくて飲みやすい」という票を集めたのが意外なところ。そして多くの人が、「(時間がかかるにしても)自分の国でも浸透すると思う」と答えてくれた。トータルで12パターンも試飲したとあって、最後は饒舌、上機嫌だったみなさま(まるで宴会)。本格焼酎は世界に通用する! という自信を与えてくれたのだった。

Shochu Advisors
今回の特集にめちゃめちゃ協力してくださった、九州焼酎探検隊のみなさんもイベントに参加、みんなからの焼酎についての質問などにも答えてくれた。本格焼酎を愛してやまない彼らのサイト、ぜひチェックしてみて!
九州焼酎探検隊http://beefheart.power.ne.jp/tankentai/tankentai.html

 

 

 

 

6547
6548

Ask someone overseas what liquor they associate with Japan and odds are they’ll answer sake, or nihonshu in Japanese. One of the delightful discoveries awaiting people who come to Kyushu, however, is the locally produced shochu, which most natives would choose for a relaxing drink instead of a thimbleful of sake. Written with the Chinese characters for “fiery liquor”, shochu has a long history, can be made from several different ingredients, and is drunk throughout the year in many ways and in a variety of settings. In that spirit, Fukuoka Now focuses this month on that quintessentially Kyushu drink, shochu!

Shochu vs. Sake
So what’s the difference between the two? Sake is a brewed beverage made from rice that, like beer, has been fermented and aged. Shochu is a distilled beverage, making it a kin of whiskey or vodka. It is unique among distilled beverages, however, because the production process combines the two conversion stages–from starch to sugar and from sugar to alcohol–which are usually separate. It is then aged, sometimes for as long as 10 years. While sake is brewed only from rice, shochu can be made from a cornucopia of ingredients, including sweet potatoes and barley.
There are two shochu classifications. The first is koshu (Grade A), which has been distilled several times. Multiple distillation smoothes out the rough spots, resulting in a beverage that is generally flavorless and odorless. Especially popular in Tokyo and points north, koshu is often sipped with an umeboshi or slice of lemon, but its most common usage is as the key ingredient in chuhai, a refreshing mixed drink consumed in large quantities in drinking establishments during the summer. It combines shochu, a fruit flavored sour mix, carbonated water, and ice. Commercially mixed chuhai can be purchased straight out of the cooler at liquor stores or convenience stores. Koshu is generally 70 proof.
Down south, however, and especially in Kyushu, people prefer the otsushu (Grade B) variety. This is distilled only once, allowing the drink to maintain the flavor and aroma of the original ingredients. It is often called honkaku, or authentic, shochu, because this is the original form of the beverage with a history dating back to the 13th or 14th Century. Depending on the ingredient and the distiller, authentic shochu ranges from 50 to 80 proof.
There are three theories about shochu’s origin and the route by which it came to Japan. It is generally agreed to have arrived here some 500 years ago, and it also was used as a medicinal disinfectant until the end of the Edo era. The most common explanation for its presence in Japan is that a primitive form of the drink originated in Thailand and was later brewed in the Okinawan islands, where it was called awamori, or millet brandy. Indeed, shochu consumption in Okinawa and Kagoshima Prefecture far outstrips that of sake, and it is not uncommon to find shochu drinkers there who have never tasted nihonshu.
Others think that shochu arrived from the mountainous regions of China by way of Shanghai. The third holds that it came from northern China through the Korean peninsula. Lending credence to this theory is the drink’s popularity in South Korea, where it is called soju and is the country’s most widely consumed alcoholic beverage. All Korean shochu is the koshu type and the leading brand, Jinro, can be purchased at liquor stores throughout Japan. But be warned–it’s meant to be drunk straight and is sold that way.
Whichever course the Shochu Road followed, authentic shochu in particular has been a favorite ever since it hit the shores of Kyushu. As with wine production, soil quality is an important factor in determining ingredient quality. Kyushu has long been noted for the exceptional quality of its shochu due to its superb environment with plenty of clean water and abundant agricultural products.
Not so long ago, however, many people looked down their nose at shochu, disdaining it as the drink of the working class–in short, your grandfather’s booze. The koshu variety ignited the first wave of shochu’s mass market popularity in Japan in the early to mid-80s, which coincided with a worldwide trend toward lighter liquors. During the period from 1980 to 1995, shochu consumption in Japan tripled.
The chaser came in 2000 with the renewed passion for authentic shochu. Those who once rolled their eyes at the mere mention of the drink finally discovered that the rich flavor of the ingredients in authentic shochu made for a tasty treat. Shochu consumption has spread rapidly throughout Kyushu and to the Tokyo area in the past few years, with Grade B shochu production in Japan climbing 7.5% in the year ending June 2003 and shipments of the sweet potato variety, favored in Kagoshima, soaring 17.2%. Imbibing shochu has now become respectable and it is no longer unusual to see fine brands of shochu listed on the menus at eating and drinking places.

Shochu’s surge
The primary reason behind shochu’s surge in popularity is that people have cottoned on to its great taste. Several other factors have boosted the growing appeal of the drink, however.

1: A drink for all seasons
Shochu tastes great either warmed or chilled, making it a fine drink throughout the year.

2: Low calorie content
A two-ounce serving of shochu contains about 35 calories. Some people think it has no calories at all, but that’s not strictly correct. There are two types of calories in an alcoholic drink. One kind is the calories from the ingredients, and the other kind is the calories from the alcohol. The calories from the ingredients accumulate in the body–that’s the reason some dedicated beer drinkers carry a spare tire around their waist. But the calories from the alcohol are immediately converted to heat and emitted, warming the drinker’s body. All of shochu’s calories are from the alcohol, so drinking it won’t cause you to put on the pounds. Just be careful not to eat too many snacks while you’re at it.

3: Healthy
A Kurashiki University professor published an article in a British medical journal claiming that authentic shochu was effective for preventing thrombosis (hardening of the blood in the blood vessels). Others believe it will be shown to be effective for preventing heart attacks and diabetes, so perhaps those extra hours in an izaka-ya will lengthen your life span.

4: Goes well with any food
Authentic shochu is made from different ingredients, each with its own distinctive characteristics. So, as is the case with wine, drinkers can make a selection to complement the cuisine, such as Western, Japanese, or Chinese food, and the occasion – whether drunk before or after dinner. Considering authentic shochu’s remarkable versatility, shochu consumption just might spread internationally. This is one boom unlikely to fizzle out soon and the drink is likely to increase in popularity among many different age groups in many regions.



The ingredients
One reason for authentic shochu’s growing appeal is the quality of the carefully selected ingredients. Maintaining the inherent flavor and aroma of the ingredients is an important factor that sets shochu apart from other liquors.

Sweet potatos
Shochu is the only commercial alcoholic beverage made from sweet potatoes. Production of sweet potato shochu climbed after the Second World War, when the shortages of rice and barley for food consumption led to their rationing, so distillers used satsumaimo to pick up the slack. To fully appreciate the distinctive aroma, flavor, and soft sweetness of sweet potato shochu, try it mixed with hot water, on the rocks, or straight. Tastes best in October and November. Primarily produced in Kagoshima and Miyazaki Prefectures

Rice
Shochu made from rice, Japan’s staple food, is made throughout the country, but the best-known variety is Kuma shochu from the Hitoyoshi Basin in Kumamoto. If you want to enjoy its smooth fruity flavor, drink it on the rocks, straight, or mixed with warm water. Primarily produced in Kumamoto Prefecture, and throughout Japan

Barley
Shochu’s flavor is determined by whether one uses rice or barley for the malt. The barley from Oita Prefecture is very popular for its distinctive aroma, mild taste with no rough edges, and consistency during the process of converting the ingredients to malt. It is eminently drinkable either on the rocks or mixed with water. Primarily produced in Oita Prefecture, Nagasaki Prefecture (Iki Island), and Miyazaki Prefecture

Soba (Buckwheat)
Soba shochu kicked off the trend for greater diversity in shochu ingredients. Younger drinkers prefer its simple taste, unique aroma, and hint of sweetness. It can be used for cocktails, mixed with hot water, or on the rocks. Primarily produced in Miyazaki Prefecture, Nagano Prefecture, and Hokkaido

Others
Many other ingredients are used to make shochu, including sesame, potatoes, and carrots. One unique variety is kasutori shochu, which is made with the sake lees left over from sake brewing. That’s why Fukuoka, where sake brewing thrives, is also the leading area for kasutori shochu production. Don’t pass up a chance to try this distinctive drink, with its fruity taste and exceptional aroma. Other types attracting attention are a variety of awamori in Okinawa made from Thai rice and the mellow sweetness of the brown sugar shochu made in the islands off Kagoshima Prefecture.



Down the hatch
People enjoy shochu in one of four primary ways–mixed with warm water, mixed with water, on the rocks, or straight. Since there is no single standard way to drink shochu, discovering your favorite variety and way of drinking it can be an enjoyable adventure. Here are a few suggestions to get you started.

Savor the aroma by mixing it with warm water
Fill a glass with warm water–make sure that it is not boiling water–and then pour in the shochu. Mixing with warm water has a double benefit: it heats the container and allows the water and the shochu to blend well, releasing its aroma. Warming the shochu itself further draws out the natural fragrance of the drink.

Bring out the sweetness by drinking it over ice
First-time tipplers may want to try shochu straight, if only to discover the drink’s inherent flavors. Drinking it on the rocks has the surprising effect of bringing out its sweetness. Using mineral water instead of tap water for the ice further enhances the flavor. You’ll taste the difference when the ice melts and mixes with the shochu.

The container
Shochu can be drunk in your container of choice, including an Arita ceramic cup, a baccarat glass, or an old jelly jar from the back of the cupboard. Folks down Kagoshima way use a special container called a kurojoka. This is designed to allow shochu to be poured in and heated. Drinking it warm brings out the drink’s finest qualities.
How Old Granddad Did It
Why not try the old-fashioned way of drinking shochu?

Step 1: Mix shochu and good water in a half-and-half mixture in a kurojoka if you have one. A ceramic container or PET bottle also can be used.
Step 2: Let it sit for a day or two.
Step 3: If it’s in a kurojoka, heat as it is. If not, put the mixture in a kobachi (a small bowl), and warm it by either heating the container in boiling water or heating it directly.
Step 4: Mix it well after it’s warmed.
This is sure to create a rich drink that goes down smoothly!



Shochu Glossary

Rokuyon
Some believe the optimum mixing ratio is six parts shochu and four parts water or hot water. This term comes from the Japanese words for the numbers six and four. Seven and three (shichisan) and five to five (gogo) also are used. It is not unusual, however, for people to use more water than shochu, particularly when mixing it with hot water.

Example sentence: Nomikata dou suru? Ja, rokuyon no o-yuwari de. (How will you drink it? I’ll have a six-to-four mixture using hot water.)
Gogobin Keep
Regular patrons at bars in Japan save money by buying a bottle for their exclusive use at that bar in the “keep” system, though not every drinking establishment does this. If you think you’re not up to downing a full issho bottle–1.8 liters, or almost half of a U.S. gallon–try a gogobin, which is just half that size. Not all shochu manufacturers use that bottle size, however.

Example sentence: O-nomimono ha? Iichiko no gogobin keepu de. Mizuwari setto (water and ice) mo ne. (What’ll it be? I’ll have the gogo-sized bottle of Iichiko and use it as a keep. Don’t forget the set-ups.)
Ki
Ki refers to shochu downed straight.

Example sentence: Hajimete nomuken, ki de nonde miyokaina (This is my first glass of shochu, so maybe I’ll try it straight.)


Tasting the Spirits…
We invited eight foreign residents of Fukuoka to our office to taste and compare four brands of shochu. Straight, on-the-rocks and mixed with hot water. So what did this international panel of judges say about authentic Kyushu spirits?

A
Potato
Kaido / Hamada Shuzo
Retains a deep, rich and slightly sweet taste from the locally grown steamed sweet potatoes. Winner of the 2001 Kagoshima Shochu Award.

B
Potato
Kuroisanishiki / Okuchi Shuzo Kyogou Kumiai
Black malt is the special ingredient used along with locally grown Kagoshima sweet potatoes and pure spring water to achieve a rich and smooth taste.

C
Barley
Hakata no hana Sannen Chozo/ Fukutokucho Shurui
A “Monde Selection” award winner for three consecutive years (1999, 2000, 2001), made with specially selected barley and aged delicately for three years for a light and smooth taste.

D
Rice
Sengetsu / Minenotsuyu Co.Ltd.
A perfectly balanced blend of two separately distilled spirits, each made with fresh spring water from the Kuma River and the area’s finest rice.


U.S.A.
Noah
I could be happy with “C” anytime and any style, but the easiest one to drink was “D” oyuwari style.

Canada
Dave
“A” has an amazing and unique taste. I suspect potato? Can I have some more! “D” is even better, more smooth. Possibly potato again?

Korea
Minami
I liked “C” best. Now in Korea young people enjoy drinking mizuwari and oyuwari style, so I think this could be popular there.

Costa Rica
Mauricio
“C” tasted most familiar, like whisky, but I enjoyed the tastes of “A” best. Shochu has a very pleasant fragrance…

Hungary
Zilia
I liked “C” the best. Probably the barley, right? I was surprised to learn that “B” and and “D” were different types because they tasted similar…

Thailand
Chokang
I like the fragrance of “A” and “D” the best. Shochu is similar to some Thai alcoholic drinks, Like those, shochu is best straught up.

Russia
Lenik
They all taste great! “C” tastes the most familiar, “B” is the closest to sake, and is especially good oyuwari style.

Italy
Alessandro
“C” reminds me of whisky, and “B” will probably get you drunk fastest! Sake is now popular in Italy, so maybe in the future shochu, especially oyuwari-style.



Bottoms Up – A Conclusion?
Predictably perhaps, our panelists from eight different nations each had their own favorite shochu and way to drink it. “C” or barley shochu was clearly the most familiar tasting and easiest drinking variety. Few of the panelists had ever drunk shochu oyuwari-style, but almost all enjoyed the vapors and fragrance that it offers. Surprisingly they even enjoyed rice shochu oyuwari-style, which is not very popular amongst Japanese. In all the team tasted 12 drinks (four brands served in three styles each) in one 90 minute session. Shochu, or Kyushu spirits, worked their magic and it turned into quite a lively party with smiles all around. Conclusion? Shochu is loved by people from all over the world; so don’t be surprised if you see it in a liquor store or bar back home in the coming years. Campai!
Shochu Advisors
Special thanks to the good folks at Kyushu Shochu Tankentai for their support and advice in producing this article. If you interested in joining their friendly circle of shochu lovers, check out their home page (Japanese only) at: http://beefheart.power.ne.jp/tankentai/tankentai.html

 

 

 

 

6547
6548

Ask someone overseas what liquor they associate with Japan and odds are they’ll answer sake, or nihonshu in Japanese. One of the delightful discoveries awaiting people who come to Kyushu, however, is the locally produced shochu, which most natives would choose for a relaxing drink instead of a thimbleful of sake. Written with the Chinese characters for “fiery liquor”, shochu has a long history, can be made from several different ingredients, and is drunk throughout the year in many ways and in a variety of settings. In that spirit, Fukuoka Now focuses this month on that quintessentially Kyushu drink, shochu!

Shochu vs. Sake
So what’s the difference between the two? Sake is a brewed beverage made from rice that, like beer, has been fermented and aged. Shochu is a distilled beverage, making it a kin of whiskey or vodka. It is unique among distilled beverages, however, because the production process combines the two conversion stages–from starch to sugar and from sugar to alcohol–which are usually separate. It is then aged, sometimes for as long as 10 years. While sake is brewed only from rice, shochu can be made from a cornucopia of ingredients, including sweet potatoes and barley.
There are two shochu classifications. The first is koshu (Grade A), which has been distilled several times. Multiple distillation smoothes out the rough spots, resulting in a beverage that is generally flavorless and odorless. Especially popular in Tokyo and points north, koshu is often sipped with an umeboshi or slice of lemon, but its most common usage is as the key ingredient in chuhai, a refreshing mixed drink consumed in large quantities in drinking establishments during the summer. It combines shochu, a fruit flavored sour mix, carbonated water, and ice. Commercially mixed chuhai can be purchased straight out of the cooler at liquor stores or convenience stores. Koshu is generally 70 proof.
Down south, however, and especially in Kyushu, people prefer the otsushu (Grade B) variety. This is distilled only once, allowing the drink to maintain the flavor and aroma of the original ingredients. It is often called honkaku, or authentic, shochu, because this is the original form of the beverage with a history dating back to the 13th or 14th Century. Depending on the ingredient and the distiller, authentic shochu ranges from 50 to 80 proof.
There are three theories about shochu’s origin and the route by which it came to Japan. It is generally agreed to have arrived here some 500 years ago, and it also was used as a medicinal disinfectant until the end of the Edo era. The most common explanation for its presence in Japan is that a primitive form of the drink originated in Thailand and was later brewed in the Okinawan islands, where it was called awamori, or millet brandy. Indeed, shochu consumption in Okinawa and Kagoshima Prefecture far outstrips that of sake, and it is not uncommon to find shochu drinkers there who have never tasted nihonshu.
Others think that shochu arrived from the mountainous regions of China by way of Shanghai. The third holds that it came from northern China through the Korean peninsula. Lending credence to this theory is the drink’s popularity in South Korea, where it is called soju and is the country’s most widely consumed alcoholic beverage. All Korean shochu is the koshu type and the leading brand, Jinro, can be purchased at liquor stores throughout Japan. But be warned–it’s meant to be drunk straight and is sold that way.
Whichever course the Shochu Road followed, authentic shochu in particular has been a favorite ever since it hit the shores of Kyushu. As with wine production, soil quality is an important factor in determining ingredient quality. Kyushu has long been noted for the exceptional quality of its shochu due to its superb environment with plenty of clean water and abundant agricultural products.
Not so long ago, however, many people looked down their nose at shochu, disdaining it as the drink of the working class–in short, your grandfather’s booze. The koshu variety ignited the first wave of shochu’s mass market popularity in Japan in the early to mid-80s, which coincided with a worldwide trend toward lighter liquors. During the period from 1980 to 1995, shochu consumption in Japan tripled.
The chaser came in 2000 with the renewed passion for authentic shochu. Those who once rolled their eyes at the mere mention of the drink finally discovered that the rich flavor of the ingredients in authentic shochu made for a tasty treat. Shochu consumption has spread rapidly throughout Kyushu and to the Tokyo area in the past few years, with Grade B shochu production in Japan climbing 7.5% in the year ending June 2003 and shipments of the sweet potato variety, favored in Kagoshima, soaring 17.2%. Imbibing shochu has now become respectable and it is no longer unusual to see fine brands of shochu listed on the menus at eating and drinking places.

Shochu’s surge
The primary reason behind shochu’s surge in popularity is that people have cottoned on to its great taste. Several other factors have boosted the growing appeal of the drink, however.

1: A drink for all seasons
Shochu tastes great either warmed or chilled, making it a fine drink throughout the year.

2: Low calorie content
A two-ounce serving of shochu contains about 35 calories. Some people think it has no calories at all, but that’s not strictly correct. There are two types of calories in an alcoholic drink. One kind is the calories from the ingredients, and the other kind is the calories from the alcohol. The calories from the ingredients accumulate in the body–that’s the reason some dedicated beer drinkers carry a spare tire around their waist. But the calories from the alcohol are immediately converted to heat and emitted, warming the drinker’s body. All of shochu’s calories are from the alcohol, so drinking it won’t cause you to put on the pounds. Just be careful not to eat too many snacks while you’re at it.

3: Healthy
A Kurashiki University professor published an article in a British medical journal claiming that authentic shochu was effective for preventing thrombosis (hardening of the blood in the blood vessels). Others believe it will be shown to be effective for preventing heart attacks and diabetes, so perhaps those extra hours in an izaka-ya will lengthen your life span.

4: Goes well with any food
Authentic shochu is made from different ingredients, each with its own distinctive characteristics. So, as is the case with wine, drinkers can make a selection to complement the cuisine, such as Western, Japanese, or Chinese food, and the occasion – whether drunk before or after dinner. Considering authentic shochu’s remarkable versatility, shochu consumption just might spread internationally. This is one boom unlikely to fizzle out soon and the drink is likely to increase in popularity among many different age groups in many regions.



The ingredients
One reason for authentic shochu’s growing appeal is the quality of the carefully selected ingredients. Maintaining the inherent flavor and aroma of the ingredients is an important factor that sets shochu apart from other liquors.

Sweet potatos
Shochu is the only commercial alcoholic beverage made from sweet potatoes. Production of sweet potato shochu climbed after the Second World War, when the shortages of rice and barley for food consumption led to their rationing, so distillers used satsumaimo to pick up the slack. To fully appreciate the distinctive aroma, flavor, and soft sweetness of sweet potato shochu, try it mixed with hot water, on the rocks, or straight. Tastes best in October and November. Primarily produced in Kagoshima and Miyazaki Prefectures

Rice
Shochu made from rice, Japan’s staple food, is made throughout the country, but the best-known variety is Kuma shochu from the Hitoyoshi Basin in Kumamoto. If you want to enjoy its smooth fruity flavor, drink it on the rocks, straight, or mixed with warm water. Primarily produced in Kumamoto Prefecture, and throughout Japan

Barley
Shochu’s flavor is determined by whether one uses rice or barley for the malt. The barley from Oita Prefecture is very popular for its distinctive aroma, mild taste with no rough edges, and consistency during the process of converting the ingredients to malt. It is eminently drinkable either on the rocks or mixed with water. Primarily produced in Oita Prefecture, Nagasaki Prefecture (Iki Island), and Miyazaki Prefecture

Soba (Buckwheat)
Soba shochu kicked off the trend for greater diversity in shochu ingredients. Younger drinkers prefer its simple taste, unique aroma, and hint of sweetness. It can be used for cocktails, mixed with hot water, or on the rocks. Primarily produced in Miyazaki Prefecture, Nagano Prefecture, and Hokkaido

Others
Many other ingredients are used to make shochu, including sesame, potatoes, and carrots. One unique variety is kasutori shochu, which is made with the sake lees left over from sake brewing. That’s why Fukuoka, where sake brewing thrives, is also the leading area for kasutori shochu production. Don’t pass up a chance to try this distinctive drink, with its fruity taste and exceptional aroma. Other types attracting attention are a variety of awamori in Okinawa made from Thai rice and the mellow sweetness of the brown sugar shochu made in the islands off Kagoshima Prefecture.



Down the hatch
People enjoy shochu in one of four primary ways–mixed with warm water, mixed with water, on the rocks, or straight. Since there is no single standard way to drink shochu, discovering your favorite variety and way of drinking it can be an enjoyable adventure. Here are a few suggestions to get you started.

Savor the aroma by mixing it with warm water
Fill a glass with warm water–make sure that it is not boiling water–and then pour in the shochu. Mixing with warm water has a double benefit: it heats the container and allows the water and the shochu to blend well, releasing its aroma. Warming the shochu itself further draws out the natural fragrance of the drink.

Bring out the sweetness by drinking it over ice
First-time tipplers may want to try shochu straight, if only to discover the drink’s inherent flavors. Drinking it on the rocks has the surprising effect of bringing out its sweetness. Using mineral water instead of tap water for the ice further enhances the flavor. You’ll taste the difference when the ice melts and mixes with the shochu.

The container
Shochu can be drunk in your container of choice, including an Arita ceramic cup, a baccarat glass, or an old jelly jar from the back of the cupboard. Folks down Kagoshima way use a special container called a kurojoka. This is designed to allow shochu to be poured in and heated. Drinking it warm brings out the drink’s finest qualities.
How Old Granddad Did It
Why not try the old-fashioned way of drinking shochu?

Step 1: Mix shochu and good water in a half-and-half mixture in a kurojoka if you have one. A ceramic container or PET bottle also can be used.
Step 2: Let it sit for a day or two.
Step 3: If it’s in a kurojoka, heat as it is. If not, put the mixture in a kobachi (a small bowl), and warm it by either heating the container in boiling water or heating it directly.
Step 4: Mix it well after it’s warmed.
This is sure to create a rich drink that goes down smoothly!



Shochu Glossary

Rokuyon
Some believe the optimum mixing ratio is six parts shochu and four parts water or hot water. This term comes from the Japanese words for the numbers six and four. Seven and three (shichisan) and five to five (gogo) also are used. It is not unusual, however, for people to use more water than shochu, particularly when mixing it with hot water.

Example sentence: Nomikata dou suru? Ja, rokuyon no o-yuwari de. (How will you drink it? I’ll have a six-to-four mixture using hot water.)
Gogobin Keep
Regular patrons at bars in Japan save money by buying a bottle for their exclusive use at that bar in the “keep” system, though not every drinking establishment does this. If you think you’re not up to downing a full issho bottle–1.8 liters, or almost half of a U.S. gallon–try a gogobin, which is just half that size. Not all shochu manufacturers use that bottle size, however.

Example sentence: O-nomimono ha? Iichiko no gogobin keepu de. Mizuwari setto (water and ice) mo ne. (What’ll it be? I’ll have the gogo-sized bottle of Iichiko and use it as a keep. Don’t forget the set-ups.)
Ki
Ki refers to shochu downed straight.

Example sentence: Hajimete nomuken, ki de nonde miyokaina (This is my first glass of shochu, so maybe I’ll try it straight.)


Tasting the Spirits…
We invited eight foreign residents of Fukuoka to our office to taste and compare four brands of shochu. Straight, on-the-rocks and mixed with hot water. So what did this international panel of judges say about authentic Kyushu spirits?

A
Potato
Kaido / Hamada Shuzo
Retains a deep, rich and slightly sweet taste from the locally grown steamed sweet potatoes. Winner of the 2001 Kagoshima Shochu Award.

B
Potato
Kuroisanishiki / Okuchi Shuzo Kyogou Kumiai
Black malt is the special ingredient used along with locally grown Kagoshima sweet potatoes and pure spring water to achieve a rich and smooth taste.

C
Barley
Hakata no hana Sannen Chozo/ Fukutokucho Shurui
A “Monde Selection” award winner for three consecutive years (1999, 2000, 2001), made with specially selected barley and aged delicately for three years for a light and smooth taste.

D
Rice
Sengetsu / Minenotsuyu Co.Ltd.
A perfectly balanced blend of two separately distilled spirits, each made with fresh spring water from the Kuma River and the area’s finest rice.


U.S.A.
Noah
I could be happy with “C” anytime and any style, but the easiest one to drink was “D” oyuwari style.

Canada
Dave
“A” has an amazing and unique taste. I suspect potato? Can I have some more! “D” is even better, more smooth. Possibly potato again?

Korea
Minami
I liked “C” best. Now in Korea young people enjoy drinking mizuwari and oyuwari style, so I think this could be popular there.

Costa Rica
Mauricio
“C” tasted most familiar, like whisky, but I enjoyed the tastes of “A” best. Shochu has a very pleasant fragrance…

Hungary
Zilia
I liked “C” the best. Probably the barley, right? I was surprised to learn that “B” and and “D” were different types because they tasted similar…

Thailand
Chokang
I like the fragrance of “A” and “D” the best. Shochu is similar to some Thai alcoholic drinks, Like those, shochu is best straught up.

Russia
Lenik
They all taste great! “C” tastes the most familiar, “B” is the closest to sake, and is especially good oyuwari style.

Italy
Alessandro
“C” reminds me of whisky, and “B” will probably get you drunk fastest! Sake is now popular in Italy, so maybe in the future shochu, especially oyuwari-style.



Bottoms Up – A Conclusion?
Predictably perhaps, our panelists from eight different nations each had their own favorite shochu and way to drink it. “C” or barley shochu was clearly the most familiar tasting and easiest drinking variety. Few of the panelists had ever drunk shochu oyuwari-style, but almost all enjoyed the vapors and fragrance that it offers. Surprisingly they even enjoyed rice shochu oyuwari-style, which is not very popular amongst Japanese. In all the team tasted 12 drinks (four brands served in three styles each) in one 90 minute session. Shochu, or Kyushu spirits, worked their magic and it turned into quite a lively party with smiles all around. Conclusion? Shochu is loved by people from all over the world; so don’t be surprised if you see it in a liquor store or bar back home in the coming years. Campai!
Shochu Advisors
Special thanks to the good folks at Kyushu Shochu Tankentai for their support and advice in producing this article. If you interested in joining their friendly circle of shochu lovers, check out their home page (Japanese only) at: http://beefheart.power.ne.jp/tankentai/tankentai.html

 

 

 

 

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