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Topic: Shochu

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	Shochu - Wikipedia, the free encyclopedia
		Shochu should not be confused with sake, a brewed rice wine.
		The taste of shochu is usually far less fruity than sake and depends strongly on the nature of the starch used in the brewing process.
		In Japan, shochu is typically drunk mixed with ice or with hot water, known as "shochu rokku" and "oyu-wari" respectively, according to the season or personal taste.
	en.wikipedia.org /wiki/Shochu (687 words)

	Sake World - Shochu & Awamori
		While shochu has its roots in either China or Korea, probably having come across during trading, the traditional home of shochu in Japan is Kagoshima, on the island of Kyushu.
		In fact, the first usage of the term shochu appeared in graffiti written by a carpenter dated 1559 in a shrine in the city of Oguchi in Kagoshima.
		It differs from shochu, Japan's other distilled beverage, (although much shochu is made from materials other than rice) in several ways, including process variations, as well as the type of koji mold (used for saccharification) and yeast.
	www.sake-world.com /html/shochu-awamori.html (1907 words)

	Move over sake, here's shochu
		Shochu is now outselling sake in Japan -- phenomenal for a spirit that less than 20 years ago was considered the tipple of alcoholics and the impoverished.
		Shochu is served on the rocks or diluted with water, cold or hot.
		For decades, shochus were classified as either ko (first), for white liquor distilled to be flavorless and odorless, or otsu (second), for shochu distilled with the flavor and odor of the source material remaining.
	www.sfgate.com /cgi-bin/article.cgi?file=/c/a/2004/08/12/WIG3885SLM1.DTL&type=printable (947 words)

	Hexapedia - Shochu (via CobWeb/3.1 planetlab2.cs.umd.edu) (Site not responding. Last check: 2007-10-22)
		Shochu can be made from rice, although it is more commonly made from barley, potato or sugar cane.
		Shochu should not be confused with sake, a brewed (not distilled) rice wine.
		Awamori, while also a distilled rice wine, differs from normal shochu as it is made from long-grained Indica rice, not the short-grained Japonica usually eaten in Japan.
	www.hexafind.com.cob-web.org:8888 /encyclopedia/Shochu (157 words)

	Cocktail Times \| Shochu
		The main difference between sake and shochu is sake (or "nihon-shu" in Japanese) is brewed, whereas shochu is distilled.
		In Japan shochu is often mixed with hot water with salty ume-plums, or mixed with oolong tea and fruit juices such as orange, peach and grapefruit.
		The exact origin of Shochu is unknown, although the first document mentioning Shochu was found in Kyushu island in the 1500s, indicating that Shochu distillation first arrived in Kyushu island through Thailand while the other would say that it came from China through Korea.
	www.cocktailtimes.com /dictionary/shochu.shtml (529 words)

	SICE - WTO - JAPAN -TAXES ON ALCOHOLIC BEVERAGES /D
		The shochu B industry is composed of a large number of small to medium-sized firms and a few of the larger beverage firms.
		Other differences are that shochu is, as a general rule, a white/clear spirit, while whisky and brandy are brown-coloured; whisky and brandy are matured/aged and, as a general rule, blended, while shochu is not.
		The shochu sample submitted by the United States is a barley-based shochu B and the sample from the EC is a sweet-potato-based shochu B. Panel report op.
	www.sice.oas.org /DISPUTE/wto/ALCOH4.asp (8248 words)

	GRDC - Ground Cover Issue 53 - Japanese drinkers seek a pearler of a barley
		Before shochu production, the barley is pearled (the outer layer removed) to allow the penetration of a special mould, "koji", which begins the process of enzymatic conversion of starch to sugars, thus allowing yeast fermentation.
		The varieties favoured by shochu producers are Schooner from SA and Stirling from WA.
		The researchers note that to improve grain uniformity without compromising shochu and malting quality, the impact of nitrogen management regimes and seeding rates on tillering and tiller development needs to be further evaluated.
	www.grdc.com.au /growers/gc/gc53/barley.htm (905 words)

	SICE - WTO - JAPAN -TAXES ON ALCOHOLIC BEVERAGES /H
		As the price of shochu increased relative to its value for the shochu drinkers in the study, they began to switch to brown spirits of their choice, with the more price-conscious of them going for the spirit that was next-lowest in price.
		Moreover, the differences in alcohol content between shochu and shaojiu (which according to Japan are the same product) refute Japan's assertions that a low alcohol content is a "historically developed feature" of shochu and that the lack of a high alcohol content constitutes one of the "core" characteristics of shochu in the Asian market.
		As for the identity of Chinese "shaojiu" with shochu, the fact is, there are two categories of shaojiu with high and low alcohol content, and, out of 371 shaojiu brands on display at China's fifth national shaojiu exhibition of 1989, 135 brands, or 36 per cent of the total, belonged to the low alcohol category.
	www.sice.oas.org /DISPUTE/wto/ALCOH8.asp (7156 words)

	Japan’s Growing Barley Shochu Market
		Genuine shochu is a traditional Japanese spirit, produced mainly in the Kyushu region in the southwestern part of the Japanese archipelago.
		Koji is peculiar to Asia, because it is produced by growing a culture of microorganisms of the Aspergilus family that are suited to temperate and humid climates from cereals such as rice or barley.
		Shochu is variously made from barley, sweet potato, rice or buckwheat.
	www.regional.org.au /au/abts/2001/m3/omori.htm (453 words)

	Shochu - Wikipedia, the free encyclopedia (Site not responding. Last check: 2007-10-22)
		In Southern Kyushu, the centre of shochu production, the word sake often refers to sweet potato shochu, imo-jochu; while in Okinawa it can occasionally, though mistakenly, refer to the local liquor Awamori (泡盛, lit.
		In Japan, shochu is typically drunk mixed with ice ("shochu rokku", as in "shochu on the rocks") or with hot water ("oyu-wari") according to the season or personal taste.
		In China, shochu is shao1 jiu3 (燒酒) or just jiu (酒).
	www.airandspace.org /encyclopedia/Shochu (588 words)

	Sauce Magazine • Asian alcohol accounts for more than just sake shots
		Shochu is a Japanese distilled spirit, and that’s where it differs from sake, which is brewed.
		Shochu is often made from barley, rice, buckwheat or potatoes, though other ingredients are sometimes used; a variety made from sweet potatoes is known as imo-jochu.
		Shochu can be distilled multiple times, resulting in minimal flavor (like vodka; it is then called korui), or once, to retain the flavor of its ingredients (like Scotch; it’s called honkaku).
	www.saucemagazine.com /article/14/12 (670 words)

	Premium Japanese spirit debuts in New York - Drinks Business Review (Site not responding. Last check: 2007-10-22)
		Shochu has been gaining popularity in Japan since 2003, when it was declared that the spirit had actually surpassed that of sake, Japan's traditional brewed rice wine.
		Shochu is said to lower blood pressure and increase circulation more than sake and wine, and this is one of the reasons why its popularity has surged among Japanese.
		Another reason for shochu's popularity is its versatility and variety: the spirit can be consumed before, after or during meals, served hot or cold, served straight or with water, and can be made from more than 60 types of raw ingredients.
	www.drinks-business-review.com /article_news_print.asp?guid=DD3A1BB0-F7CF-4B45-8131-8E7F551F7D0A (225 words)

	SW-2005
		In short, shochu is distilled, whereas sake is brewed.
		Shochu is also made from one of several raw materials.
		Brewing sake generally calls for relatively lower temperatures, but shochu can be distilled in the warmer regions like the southwest, especially the prefectures on the island of Kyushu.
	www.sake-world.com /html/sw-2005_3.html (2046 words)

	Japanese Shochu :: Japan Visitor
		Shochu is a distilled beverage which dates back to the 14th century making it a latecomer in comparison to sake which plays a part in Japanese mythology much like wine does in the bible.
		Once considered cheap fire water for the working classes (the characters of the word “shochu” literally mean “fiery spirits”), shochu has now become a firm favourite amongst younger drinkers who don’t remember the times when sweet potato spirits were considered a poor man’s substitute for sake.
		Ko-type shochu is made from cheap ingredients such as corn or molasses distilled to a largely flavourless vodka-like spirit which often has water or sugar added for palatability.
	www.japanvisitor.com /index.php?cID=361&pID=369&cName=Japanese (704 words)

	Shochu Lounge London - Bar Review, Basement, 37 Charlotte Street
		Downstairs from the award-winning restaurant Roka, Shochu Lounge is an atmospheric basement bar whose interiors — designed by revered Japanese architects Super Potato - pass a knowing nod to their liquid inspiration.
		The house tipple at Shochu Lounge is, you guessed it, Shochu - a Japanese spirit that’s not dissimilar to vodka.
		The Shochu is macerated into differing varieties in-house and stored in glass-encased barrels that form a showpiece on the back wall.
	www.viewlondon.co.uk /review_2702.html (338 words)

	Kagura Shuzo USA :: About Shochu
		Premium shochu (moromi-tori), is created from unrefined sake, using rice, sweet potato, barely, chestnut, and grains such as corn, buckwheat, and varieties of millet.
		Regular Shochu, or kasu-tori, is created by distilling a sake byproduct.
		Brandy makers use fruit, and dates may be used for genuine Shochu.
	www.kagura-usa.com /about/difference.html (131 words)

	Takara
		Honkaku is made by single distillation that remains the flavor and the taste of material in plenty.
		The Takara brand of Shochu was first distilled in 1842, in Kyoto's Fushimi district.
		Korokame is made according to a very traditional method in which Kuro Koji is used and the fermentation process takes place in Kame (a large porcelain pot).
	www.takarasake.com /products/shochu.htm (313 words)

	newsobserver.com \| Japanese sip essence of sweet potato
		Shochu, not sake, is the drink of choice in Kagoshima, Japan.
		This is the capital of what a travel brochure calls the "Kingdom of Shochu," a city of 600,000 with more than 1,000 izakayas, casual eating pubs where the shochu culture comes alive.
		Ninety minutes from the city by ferry and a winding two-lane coastal road is Mori Izo, the source of one of the finest imo-jochus and the Chateau Petrus of the 110 shochu makers spread across rural Kagoshima prefecture.
	www.newsobserver.com /105/story/387118.html (743 words)

	Welcome to Poleng Lounge - Drink Menu
		Shochu actually outsells sake in Japan and is a versatile beverage that can be served neat, on the rocks, or as a mixer for cocktails.
		For the weight conscious, shochu is a big draw because it is both calorie and sugar free.
		This Korean shochu is distilled four times and infused with rice and barley through a micro-quartz freeze filtration process; elegant taste with a refined nose.
	www.polenglounge.com /drinks.html (1075 words)

	The Webtender: Shochu (Site not responding. Last check: 2007-10-22)
		Shochu is a traditional Japanese distilled spirit, the Japanese aqua vitae.
		The standard type shochu, Otsu, is made from mainly rice, sweet potatoes, rye, corn, or raw sugar, and is distilled in pot stills.
		Both types use malted rice for fermentation, and depending on the brand and where it is produced, the alcohol content varies from 40 to 90 proof (20 to 45 percent ABV), although the average is around 50 proof (25% ABV).
	www.webtender.com /db/ingred/118 (120 words)

	In Good Spirits: Big in Japan (Seattle Weekly)
		Shochu is the Japanese version of vodka, but unlike vodka, shochu is distilled only once so it retains some character from the starches—most commonly sweet potatoes, barley, and rice—that create it.
		Thanks to a loophole in California's booze laws, shochu that comes in under 25 percent alcohol is available in establishments that only hold a beer and wine license.
		This allows for shochu cosmos and lemon drops, without the costlier licenses and insurance—and shochu makers abroad are quickly modifying or creating their products to slip through the loophole.
	www.seattleweekly.com /food/0622/shochu.php (521 words)

	LookSmart's Furl - View Item - * Japanese losing their taste for sake (Straits Times)
		Shochu edged out sake to be Japan's third favourite alcoholic drink last year.
		Shochu sales overtook sake, a brew dating back a millennium, by 10 per cent at 950,000 kilolitres.
		While sake is served in pricey clay cups, shochu is dispensed in glasses like cocktails.
	www.furl.net /item.jsp?id=658048 (486 words)

	Essence of Sweet Potato, Sip by Sip - New York Times
		Shochu, a distilled spirit, is the best seller in the pubs of Kagoshima, Japan.
		Ninety minutes from the city by ferry and a winding two-lane coastal road is Mori Izo, the source of one of the finest imo-jochus and the Château Pétrus of the 110 shochu makers spread across rural Kagoshima prefecture.
		Their clay shochu bottles compete with plates - and a large thermos of hot water - for table space.
	www.nytimes.com /2006/01/04/dining/04shoc.html?ei=5090&en=fd8a3c9d5ed6f81b&ex=1294030800&partner=rssuserland&emc=rss&pagewanted=all (1372 words)

	SunnSoju Under Construction
		SHOCHU, the traditional distilled spirit of Japan is now being made in the wine country of Sonoma County, California.
		Stillwater Spirits is using a special pot still built in Kobe, Japan to make SUNN Shochu in the highly regarded single batch or “otsu” style.
		Shochu, know as soju in Korea, has been made since the 14th century from regionally available products; barley, rice, sweet potatoes – even chestnuts.
	www.sunnsoju.com (317 words)

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