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The Way of Shochu, 2020

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Seminar on shochu by Philip Duff, Dev Johnson & Don Lee at the residence of the Japanese Ambassador to the USA, 4 February 2020, on behalf of the Japan Sake & Shochu Makers' Association.

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The Way of Shochu, 2020

  1. 1. The Way of Shōchū with Philip Duff (@philipsduff) Don Lee (@donbert) & Dev Johnson (@devillmatic)
  2. 2. Made possible by: Ambassador Yamanouchi & The Japan Sake & Shōchū Makers’ Association #JSS_Shōchū
  3. 3. Origins of Shōchū Mid-1500s: Kagoshima, araki, orraqua (1546), shōchū (1549)
  4. 4. Origins of Shōchū Mid-1500s: Kagoshima, araki, orraqua (1549), shōchū (1559)
  5. 5. Origins of Shōchū
  6. 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. 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. 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. 9. Shōchū: Raw Materials Over 20 unique raw materials: • Rice • Barley • Sweet Potato • Ginger • Carrot • Sesame
  10. 10. History of Sweet Potato Satsuma Shuzo
  11. 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. 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. 13. Insight: Production & Koji
  14. 14. Insight: Production & Koji
  15. 15. Insight: Production & Koji
  16. 16. Our Mixology Journey Begins…
  17. 17. While there we learned that Tommy Lee Jones was Boss of all canned coffee dispensers throughout Kyushu.
  18. 18. Phil made a new friend along the way.
  19. 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. 20. Drinking Shōchū
  21. 21. • Aperitivo Highball Collins Sour Fizz Hot Toddy Boozy and Stirred (high abv) Cocktail Application
  22. 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. 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. 24. Negroni (twist) Devender Kumar Shochu Coconut oil fat washed Campari Carpano Antica
  25. 25. KOJI GANG 2019 AT THE FUJI SHUZO AGING CAVE. USUKI, OITA, NIPPON
  26. 26. Abe-san, 70+ yrs young. Eau de Vie, Beppu
  27. 27. Thank you: Ambassador Yamanouchi #JSS_Shōchū
  28. 28. Thank you! Ambassador Yamanouchi #JSS_Shōchū @donbert @devillmatic @philipsduff

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