A little about sochu

In Uncategorized on February 26, 2012 at 11:26 am

About shochu: The world’s single largest consumed spirit is made from many things, but the Japanese producers (including Iichiko, Japan’s largest seller) brought three main varieties made from sweet potato, rice or barley. All recipes included yeast, of course, but also koji, a cultured rice mold. One other variety is called Awamori and made on the island of Okinawa with only rice, yeast and black koji. Awamori also differs in its single fermentation regime; all others are fermented twice. There were even a couple that used brown sugar as a source of fermentation, I think.



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