{"id":49144,"date":"2022-05-24T14:17:26","date_gmt":"2022-05-24T12:17:26","guid":{"rendered":"https:\/\/www.sushiya.de\/?page_id=49144"},"modified":"2024-04-06T11:42:57","modified_gmt":"2024-04-06T09:42:57","slug":"shochu","status":"publish","type":"page","link":"https:\/\/www.sushiya.de\/en\/shochu\/","title":{"rendered":"Sh\u014dch\u016b - all about the Japanese distilled liquor."},"content":{"rendered":"
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Sh\u014dch\u016b, sometimes referred to as \"Japanese vodka\" or \"Japanese liquor,\" is becoming increasingly popular in Japan.\u00a0<\/span><\/p>

Young Japanese in particular love this high-proof drink, which is well suited for mixed drinks due to its subtle intrinsic taste. But Sh\u014dch\u016b is also very popular served neat, on ice or with hot water. Here you will get an overview of everything you need to know about Sh\u014dch\u016b and show you how versatile this drink can be.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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What is Sh\u014dch\u016b?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Sh\u014dch\u016b, in contrast to the Sake<\/a> is a distilled beverage, for the production of which, however, similar to sake, K\u014dji (special mold cultures) are also required.\u00a0<\/span><\/p>

To obtain a good Sh\u014dch\u016b, it is important to have a starting material that is as starchy as possible. Thus, Sh\u014dch\u016b can be made from rice, barley or buckwheat, among others. This enormous range of ingredients, several of which can also be used for the same Sh\u014dch\u016b, ensures different flavors and lots of variety. Basically, the flavor of Sh\u014dch\u016b tends to be earthy and nutty, but varies greatly depending on the crop from which it is made.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Where does Sh\u014dch\u016b come from?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Originally, Sh\u014dch\u016b probably originated in China or Korea and found its way to Japan from there.<\/p>

Today, Sh\u014dch\u016b is primarily produced around the port city of Kagoshima on the island of Ky\u016bsh\u016b, located in southern Japan. But Sh\u014dch\u016b also has a long tradition in other areas on Ky\u016bsh\u016b Island. For example, the Kuma region in the south of Kumamoto Prefecture is known for mild and high-quality Sh\u014dch\u016b. The trademarked name \"Kuma Sh\u014dch\u016b\" is used for Sh\u014dch\u016b originating from this area of Ky\u016bsh\u016b.\u00a0<\/p>

A fine example of the importance placed on quality in the production of Sh\u014dch\u016b in this part of Japan is a very readable interview with Ms. Takahashi the owner of a Sh\u014dch\u016b distillery in Taragi-machi. In one Interview on Japandigest<\/a>\u00a0it becomes clear with how much dedication and, above all, expertise Sh\u014dch\u016b is produced. In order to accommodate consumer tastes, for example, some production processes have been adapted. This applies above all to the distillation process, which, unlike in the past, is carried out with less pressure and at lower temperatures in order to obtain a milder and fruitier taste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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How is Sh\u014dch\u016b made?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Similar to Sake<\/a> Sh\u014dch\u016b is produced by fermenting a starch source and adding molds known as K\u014dji.\u00a0<\/span><\/p>

Unlike sake, however, Sh\u014dch\u016b is still distilled after fermentation and then stored for several months before being released to the market. The K\u014dji used for Sh\u014dch\u016b is a special white K\u014dji. For very high-proof and strong Sh\u014dch\u016b, yellow K\u014dji is also occasionally used, which is otherwise mainly used for the production of sake and is very sensitive.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What types of Sh\u014dch\u016b are there?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Essentially, there are two types of Sh\u014dch\u016b, namely at least double-distilled K\u014drui Sh\u014dch\u016b (\u713c\u914e\u7532\u985e, Sh\u014dch\u016b K\u014drui) and single-distilled Otsurui Sh\u014dch\u016b (\u713c\u914e\u4e59\u985e), which is also known as Honkaku (\u672c\u683c\u713c\u914e, Honkaku Sh\u014dch\u016b).\u00a0<\/span><\/p>

In particular, K\u014drui Sh\u014dch\u016b is rather tasteless and almost odorless, which is why it is primarily used for mixing with other drinks. Otsurui Sh\u014dch\u016b, on the other hand, is called a true Sh\u014dch\u016b and is characterized by a pleasant taste of its own.\u00a0<\/span><\/p>

The exact flavor nuances of Sh\u014dch\u016b are very closely related to the starch source used, which, unlike sake, can be freely selected for Sh\u014dch\u016b.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Typical basic ingredients for Sh\u014dch\u016b<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sh\u014dch\u016b does not have to be produced from rice like sake, but can be made from many different starchy foods. In particular, the following ingredients are typically used for Sh\u014dch\u016b in Japan:<\/p>