IL - Spirits of Japan Portfolio Book

ABUNDANT RAINFALL SUSTAINS JAPAN’S PURE MOUNTAIN STREAMS

Japan’s koji spirits, Honkaku Shochu and Ryukyu Awamori predate Japanese whisky making by at least 400 years. These intensely artisanal spirits made by master craftsmen reflect the true spirit of Japan. The origins of these spirits are murky at best, but distilled spirits were almost certainly being made in Okinawa by 1477 and on the Japanese island of Kyushu by 1559. What is unique to these spirits traditions is their use of koji fermentation and single pot distillation. Since most other spirits traditions have lower alcohol ferments, they are almost always double or even triple distilled to achieve a high alcohol level. Ryukyu Awamori and Honkaku Shochu virtually always use a single pot distillation to reach 35 to 45% alcohol. Due to the single distillation, these spirits are full of lush flavors and aromas that would be lost in a second pass through the still. Nothing can be added to shochu or awamori after distillation other than water and time. These resolutely traditional drinks are still made as they were hundreds of years ago, though, of course, the equipment has been improved over time.

Fun Fact: To separate shochu and whisky in Japan, the government has put a law in place stating the shochu can’t be released if it’s beyond a certain level of darkness. This greatly hinders the barrel-aged category, as producers may have to then filter out the color, and as a result, much of the flavor. The Difference between Shochu and Sake? It’s simple! Sake is a brewed alcohol while Shochu is a distilled spirit, which also leads to the difference in alcohol content. Usually Sake is around 15% because most of the mold stops alcohol conversion and the alcohol level does not go any higher, while Shochu can be bottled at 20%-35%. Both can be made from rice, but Shochu can also be made from many base starches including barley, sweet potato, buckwheat and kokuto sugar.

Shochu Flavor Wheel