The Way of Shochu, 2020

1. The Way of Shōchū with Philip Duff (@philipsduff) Don Lee (@donbert) & Dev Johnson (@devillmatic)

2. Made possible by: Ambassador Yamanouchi & The Japan Sake & Shōchū Makers’ Association #JSS_Shōchū

3. Origins of Shōchū Mid-1500s: Kagoshima, araki, orraqua (1546), shōchū (1549)

4. Origins of Shōchū Mid-1500s: Kagoshima, araki, orraqua (1549), shōchū (1559)

5. Origins of Shōchū

6. Shōchū: Definitions - Commonly made from rice, barley, sweet potato or sugar cane. - Saccharified with both koji (an aspergillus mould) AND yeast - Koji stimulates acid production, creating a high-acid ferment that historically prevented bacterial infection in the warm climates of traditional shōchū regions

7. Shōchū: Definitions - Single-distilled (honkaku, 1971) uses a pot-still and grain, potato, rice or sugar, and is bottled at less than 45% abv. - Continually distilled (korui, 1910) uses a column still and corn, potato or sugar, and is bottled at less than 36% abv. - Blended honkaku + korui (konwa), either 49% or less honkaku (“korui otsurui konwa”) or 51% or more honkaku (“otsurui korui konwa)

8. Shōchū: Definitions - May be rested in ceramic, glass or stainless steel, or aged in wooden barrels. - Usually bottled at 25% abv. - Awamori, from the Ryukyu Islands, is shōchū’s ancestor, and is essentially a single-ferment, black-koji, indica rice honkaku shōchū, bottled around 40% abv.

9. Shōchū: Raw Materials Over 20 unique raw materials: • Rice • Barley • Sweet Potato • Ginger • Carrot • Sesame

10. History of Sweet Potato Satsuma Shuzo

11. Varieties of Koji White koji Brings out the gently taste of the ingredients Yellow koji Creates a fruity and sophisticated taste Black koji Promotes the depth and complexity 11 Koji is the rice or barley cultivated with koji-fungus (a type of mold). The role ・supply enzymes for assist of fermentation. ・supply citric acid for antibacterial effect and help a good fermentation in the warm, humid area. ・bring smooth taste to shōchū

12. Normal pressure distillation Distill mash at 85-95℃ (185° – 203°F under atmospheric pressure Strong and rich taste, maintaining the full aroma of the ingredients Reduced pressure distillation Distill mash at 45-55 ℃ (113 °- 131 °F) under reduced pressure Light and smooth taste and flower-like aroma 21 Alcohol Aroma derived from ingredient and fermentation Aroma derived from distillation Two types of distillation methods with pot still

13. Insight: Production & Koji

16. Our Mixology Journey Begins…

17. While there we learned that Tommy Lee Jones was Boss of all canned coffee dispensers throughout Kyushu.

18. Phil made a new friend along the way.

19. Traditional Shōchū serves • Sutore to - Straight • On za rokku - on the rocks • Mizuwari - with water • Oyuwari - warm/hot water • Sodawari - mixed with sparkling water

20. Drinking Shōchū

21. • Aperitivo Highball Collins Sour Fizz Hot Toddy Boozy and Stirred (high abv) Cocktail Application

22. Ichi-go Dev Johnson, Employees Only NYC • 1.5 oz. Kangakoi • 1 oz. Dolin Blanc • .50 oz. Amontillado Sherry • .50 oz. Benedictine • 2 dashes chocolate bitters • Stirred • Garnish: orange twist

23. Ichi-e Dev Johnson, Employees Only NYC • 3 oz. Heihachiro (sweet potato) Shochu • .75 oz. Banana Liquer • .25 oz. fresh lemon juice • garnish: pansy (edible)

24. Negroni (twist) Devender Kumar Shochu Coconut oil fat washed Campari Carpano Antica

25. KOJI GANG 2019 AT THE FUJI SHUZO AGING CAVE. USUKI, OITA, NIPPON

26. Abe-san, 70+ yrs young. Eau de Vie, Beppu

27. Thank you: Ambassador Yamanouchi #JSS_Shōchū

28. Thank you! Ambassador Yamanouchi #JSS_Shōchū @donbert @devillmatic @philipsduff