MN/WI - Spirits of Japan Portfolio Book

THE SPIRITS OF ASIA — KNOW YOUR ORIGIN

Japanese Whisky Born in 1870, but remained in infancy until Yamazaki began commercial production in 1924. This style closely mirrors Scotch whisky production, but does not exist under the same strict regulatory oversight.. There are no official regulations regarding this category, although regulations are currently being evaluated for adoption in 2024.

Soju Pronounced SO - JOO

Baijiu Pronounced BI - GIO Baijiu is from China and characterized by solid-state fermentation and distillation using a grain culture called qū (a dried fermentation starter grown on a solid medium), which allows for simultaneous saccharification and fermentation. Distilled from grain, produced in batches and blended down to 35-60% ABV. Baijiu is categorized by bouquet and often appeals to drinkers of sour beer or funky rum. Soju, Shochu, Baijiu Comparison These Korean, Mandarin, and Japanese spirits all trace back to the same root word, all translate to “burned liquor”, and are the result of a single distillation of varied starch fermentations. Soju was a blanket term used to describe all beverages distilled from grain but has come to be more clearly defined over time. We make an effort to distinguish these spirits here because they are often confused for each other. You may have to further these distinctions in the field.

This category from Korea is a clear, colorless distilled alcoholic beverage. Traditionally made from the grains rice, wheat, or barley. Modern producers often replace rice with other starches, such as potato and sweet potato. Distilled to very high strength and diluted, sometimes sweetened or flavored, Soju is similar to vodka.

Sake Pronounced SAH - KEH

Shochu Pronounced SHOW - CHU “show me how to chew your food”

This category from Japan is brewed using rice, water and koji. The alcohol content is typically about 10-20% ABV. Consumed either hot or cold, and is usually filtered although unfiltered sake does exist.

Shochu is Japan’s national spirit of choice. It is typically single distilled from rice, barley, sweet potatoes, buckwheat, or kokuto sugar and bottled after dilution to 20-35% ABV.

Awamori Pronounced AH - WAH - MORE - E

Awamori is a predecessor to shochu, but now a recognized subset of Honkaku shochu. It is a single ferment shochu made from indica rice and fermented with black koji; native to Okinawa by way of Thailand.

THE SPIRITS OF JAPAN — KNOW YOUR DISTILLERY

Fuji

Takamine