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| | Shochu - Wikipedia, the free encyclopedia |
 | | Shochu should not be confused with sake, a brewed (not distilled) rice wine. | | | Shochu can be made from rice ("kome-jochu") (米焼酎), although it is more commonly made from barley ("mugi-jochu") （麦焼酎）, sweet potato ("satsuma imo-shochu")（芋焼酎） or sugar cane ("kokutou-shochu")（黒糖焼酎）. | | | 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. |
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http://en.wikipedia.org/wiki/Shochu
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| | Japan’s Growing Barley Shochu Market |
| | Whereas malt is used in the fermentation of whiskey and beer, koji is used in shochu fermentation. | | | Shochu is variously made from barley, sweet potato, rice or buckwheat. | | | Japanese shochu production is characterised by the use of koji and by its method of distillation. |
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http://www.regional.org.au/au/abts/2001/m3/omori.htm
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| | Sake World - Shochu & Awamori |
| | Perhaps the most interesting - and illustrious - of all shochu are those made from the sweet potatoes of Kagoshima Prefecture: imo-jochu. | | | Perhaps its most ubiquitous manifestation is the popular "chu-hi," a shochu hi-ball made using a plethora of different fruit flavors and sold in single-serving cans or mixed fresh at bars and pubs. | | | 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. |
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http://www.sake-world.com/html/shochu-awamori.html
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| | Move over sake, here's shochu |
| | Shochu is a distilled spirit, unlike sake, which is brewed. | | | Shochu is served on the rocks or diluted with water, cold or hot. | | | Different types of shochu are made from barley, sweet potato, rice or black sugar, and each tastes strongly of its source ingredients. |
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http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2004/08/12/WIG3885SLM1.DTL&type=wine
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| | Mutual Trading CO, INC |
| | SHOCHU is to Sake, what Chinese Maotai is to their Laochu, what brandy is to wine and what whisky is to beer, all of which originated from locally available crops. | | | SHOCHU, pronounced "show-chew," is a colorless, Japanese spirit, which is a distilled version of Sake, the Japanese rice wine. | | | The origin of SHOCHU has been traced back to the 14th century, when Awamori, its primitive version, was produced in Okinawa using a recipe imported from Thailand. |
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http://www.lamtc.com/new/ST_tds/ST_tds.html
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| | SICE - WTO - JAPAN -TAXES ON ALCOHOLIC BEVERAGES /D |
| | Shochu B is distilled from fermented rice, sweet potatoes, barley or potatoes. | | | 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. | | | As distilled liquors, whisky and shochu are both sold to the public at alcohol strengths significantly above the strengths common for other liquors such as beer and wine. |
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http://www.sice.oas.org/DISPUTE/wto/ALCOH4.asp
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| | Cocktail Times Shochu, Chu-Hai & Sake |
| | Like vodka, shochu can be distilled from various types of ingredients that contain natural sugar such as potato, rice, wheat and barley. | | | 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. |
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http://www.cocktailtimes.com/dictionary/shochu.shtml
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| | Yokaichi Mugi Shochu |
| | Shochu is a versatile beverage customarily drunk in cocktails, as well as straight or on ice, and makes an ideal accompaniment to meals. |
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http://www.internetwines.com/rws25851.html
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| | Takara |
| | Ikkomon is made with Imo (sweet potatoes) Koji. | | | The Takara brand of Shochu was first distilled in 1842, in Kyoto's Fushimi district. | | | Honkaku is made by single distillation that remains the flavor and the taste of material in plenty. |
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http://www.takarasake.com/products/shochu.htm
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| | Shochu Martinis - Iconoculture |
| | Shochu’s status as wine means it’s legal to serve without a liquor license. | | | Shochu tastes like a smoother version of vodka, making it amenable to mixers, taste buds, and tummies. | | | With the luxury limits of other liquors already tested, more exotic liquors, like shochu, are being added to the mix. |
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http://www.iconoculture.com/stellent/groups/public/documents/website/smpl_shochumartinis9185.asp
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| | Tokyo Food Page Listings - Japanese Regional Restaurants |
| | The regional specialties of Kagoshima (southern Kyushu) are served, including tonkotsu (pork stewed in shochu) and chicken sashimi. | | | The tonkotsu-ni, chunks of pork stewed in shochu overnight, was especially outstanding, as was the chawan-mushi. | | | Choose from a good assortment of sake, shochu, wines and cocktails. |
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http://www.bento.com/r-jreg.html
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| | The Japan Times Online |
| | Shochu used to be a drink of choice for oyaji (old men) in loud izakaya pubs, where they would gulp down their liquor mixed with hot water and ume plums with their ties loosened and their sleeves rolled up. | | | In Japan, there are many categories of licenses to brew or distill alcoholic beverages -- whether for nihonshu, otsu-rui shochu, ko-rui shochu, whiskey, spirits, beer or whatever. | | | Even major beer brewers such as Suntory, Kirin and Asahi are cashing in, with new shochu brands of their own now vying for space on the nation's liquor-store shelves. |
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http://www.japantimes.com/cgi-bin/getarticle.pl5?fl20040530x1.htm
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| | Selection of quality Australian barley for the Japanese staple food market. |
| | Shochu can be produced from rice, sweet potato or barley. | | | Shochu is a fermented and distilled spirit of approximately 25% final alcohol content. | | | Sometimes different varieties of barley are used and the shochu produced from each variety is blended after distillation to produce different flavours. |
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http://www.regional.org.au/au/abts/2001/m3/washington.htm
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| | SICE - WTO - JAPAN -TAXES ON ALCOHOLIC BEVERAGES /H |
| | As long as the demand shifts from shochu to beer or sake in response to a rise in the price of shochu, consumption of whisky could not be affected. | | | The ASI found rum, vodka, and gin are less of a competitor with shochu than whisky and brandy. | | | Their choice was confined within the alternatives of whisky, brandy and shochu, or of rum, vodka, gin and shochu. |
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http://www.sice.oas.org/DISPUTE/wto/ALCOH8.asp
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| | Resource-J: Sake and Shochu |
| | Shochu is often drunk in cocktails, as well as straight or on ice. | | | Shochu is very popular on the southern Japanese island of Kyushu, and many of the best brands come from that area. | | | A sweet wine made from shochu, high gluten rice and malted rice, essential in preparing many Japanese foods. |
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http://www.epiphanycorp.com/resource/eat/sake.html
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| | LDP lawmaker apologizes for molesting woman, vows to quit drinking |
| | …a bottle of wine, a few bottles of beer and half a bottle of shochu, a distilled spirit. | | | He explained that he had drunk more than usual Wednesday night — a bottle of wine, a few bottles of beer and half a bottle of shochu, a distilled spirit. | | | I've had quite a bit of the "good stuff" (the Satsuma sweet potato shochu) and I wasn't that impressed. |
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http://www.freerepublic.com/focus/f-news/1361171/posts
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| | Digital Kitchen Kicks Off 'Spirited' Campaign for Kirin in Japan |
| | Shochu is distilled from a rare type of barley, instead of rice as in sake, in a process similar to the one for whiskey. | | | Although known in the United States primarily as a producer of beer and wine, Kirin also makes a variety of general spirits including shochu, an indigenous Japanese liquor that is similar to sake. | | | The fully animated, 3D commercial, to be broadcast exclusively on Japanese television, spotlights Kirin Pure Blue, a sophisticated, distilled liquor in the shochu family. |
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http://www.uemedia.com/CPC/designinmotion/printer_9070.shtml
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| | Printer Friendly Version - Spirits come alive |
| | Shochus and sojus that have been distilled only once will have some of the character of their original ingredients. | | | The current fad in Japan is for imo shochu, a funky product made from sweet potatoes, but less harsh variations on the two spirits have boosted sales. | | | For years, they've been lurking at the back of local restaurant menus, detected only by intrepid diners willing to venture beyond beers and wines and sakes. |
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http://www.nydailynews.com/city_life/food/v-pfriendly/story/275751p-236153c.html
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| | The Shochu |
| | Made from organic sweet potatoes, this shochu is suitable for various meals. | | | Liqueur made from wheat shochu aged in traditional barrels with kumquat. | | | Liqueur made of sweet potato shochu blended with hebes from Hyuga region. |
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http://www.maborosi-shochu.com/eng/press_releases0804.html
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| | GRDC - Ground Cover Issue 53 - Japanese drinkers seek a pearler of a barley |
| | It is a fermented and distilled spirit with an alcohol content of about 25 percent, and is produced from barley. | | | Environmental factors conducive to good shochu and pearling quality are the same as for good malting quality. | | | One of the most popular alcoholic drinks in Japan is a spirit known as shochu. |
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http://www.grdc.com.au/growers/gc/gc53/barley.htm
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| | Shochu information |
| | Shochu is a clear, traditional Japanese distilled spirit similar to aquavit. | | | It is fermented from malted rice, and is available in two varieties, Otsu (made from mainly rice, sweet potatoes, rye corn or raw sugar) and Ko (made from molasses). |
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http://www.drinksmixer.com/desc691.html
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| | Here's to Shochu Business and Economy Trends in Japan Web Japan |
| | Ko-type shochu is flavorless and odorless, while the flavor of the ingredients remains in otsu-type shochu. | | | Ko is made mainly from molasses and is distilled several times, while otsu can be made from sweet potatoes, barley, rice, or brown sugar and is distilled only once. | | | In comparison with sake, shochu is said to be less likely to make people drunk, give them hangovers, or cause them to gain weight. |
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http://web-jpn.org/trends/business/bus030924.html
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| | Japanese Culture - Food & Drink - Alcohol |
| | Shochu is a distilled liquor made from grain and averages around 50% proof, although there are large variations depending on the ingredients and region. | | | The major breweries also produce other alcoholic beverages such as whisky, wine and shochu as well as soft drinks. | | | Otherwise it is served in an earthenware bottle (tokkuri) and poured into small cups (sakazuki). |
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http://www.japan-zone.com/culture/alcohol.shtml
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| | Japan Travel: Southern Islands: Shochu, Snakes, and Shmisen |
| | The people are quick with a smile and generous in their hospitality, insisting on introducing you to the local shochu, a wine made from rice and sugar cane, and serenading you with music on the sanshin, a small, snakeskin shamisen. | | | The local shochu (spirit) is sweeter and stronger and seems to be drunk with that much greater relish. | | | You'll still find the fresh mangoes and papaya tsukemono (pickles), but also passion fruits and a local dish called keihan, a variation of ochazuke where rice and pieces of egg, chicken, and vegetables are mixed in a bowl with chicken broth. |
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http://www.tokyoclassified.com/tokyotravel/tokyojapantravelarchive299/285/tokyojapantravelinc.htm
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| | The American Thinker |
| | My own familiarity with shochu began in the late 1960s, when I was a poor student, and shochu was a favorite at the pushcart vendors of oden (a savory wintertime stew, with skewered items to pluck out and eat—now there’s a culinary trend I wish that Americans would take up). | | | More than a decade after the Japanese boom in it began, the San Francisco Chronicle’s wine section (which provides the best wine industry coverage in the nation) introduces Shochu, a distilled liquor traditionally made in Japan from sweet potatoes, to the Bay Area’s trendy drinkers. | | | Given the well-justified role Japan has taken as a leader in culinary matters, it is probably inevitable that shochu will begin to become popular in the United States, especially in the wake of the new popularity sake is enjoying here. |
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http://www.americanthinker.com/articles.php?article_id=3774
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| | [No title] |
| | In the 1992 Malt Beverages case, the panel found that the application of a lower rate of excise tax on beer, which was not available in the case of imported beer, constituted less favourable treatment of the imported product in respect of internal taxes and was therefore inconsistent with Article III:2, first sentence. | | | Consequently, the difference in the tax treatment between shochu and other distilled liquors in the Liquor Tax Law is inconsistent with Article III:2. | | | In the view of the Panel there existed even if not necessarily in respect of all the economic uses to which the product may be put direct competition or substitutability among the various distilled liquors, among various liqueurs, among unsweetened and sweetened wines, and among sparkling wines. |
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http://www.law.georgetown.edu/iiel/cases/Jap-Alcohol(panel).doc
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| | Will shochu become the city’s new sake? |
| | The rage in Japan is imo, shochu made from sweet potato. | | | Fermented with a mold called koji and then distilled, shochu can be made from barley, rice, wheat, or potato. | | | SushiSamba’s “chu-tinis” feature muddled cucumbers; French-Asian spot Rêve serves shochu martinis with litchis; midtown’s Totto mixes in pickled fruit. |
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http://newyorkmetro.com/nymetro/news/people/columns/intelligencer/9994
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| | Letters From a Small Hedgehog |
| | Shochu is the drink of choice with grilled black pork on Kyushu. | | | And at Shochu Authority, a liquor boutique in Tokyo, there are 3200 brands of shochu... | | | And Suntory does canned lemon and lime flavored shochu Chu-Hai cocktails for Japanese vending machines. |
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http://raven72d.diaryland.com/050211_25.html
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| | Too Many Chefs: Continuing the Japanese Feast |
| | According to the Japan-Guide.Com site, "Shochu is a distilled spirit with a high alcohol content. | | | Rice, sweet potatoes, wheat and sugar cane are some of the most common bases for shochu." | | | Most restaurants would bring you the whole fruit (cut in half), a juicer dish, and a half a glass of shochu. |
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http://www.toomanychefs.net/archives/000981.html
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| | All About Cocktails: Shochu |
| | The standard type shochu, Otsu, is made from mainly rice, sweet potatoes, rye, corn, or raw sugar, and is distilled in pot stills. | | | The main ingredient in In Ko-type shochu is molasses. | | | Shochu is a traditional Japanese distilled spirit, the Japanese aqua vitae. |
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http://www.allaboutcocktails.info/Ingredients/Shochu.html
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| | Galali: Sendagaya - bento.com review |
| | The natural oiliness of the tempura is nicely offset by the crisp flavors of the shochu. | | | In fact shochu and miso are also an important interior design element here - decorative shochu bottles line an recessed shelf running the length of the upstairs dining area, while big miso pots decorate the downstairs level. | | | Lots of pubs and restaurants serve shochu these days, but Galali specializes in the variety made from sugarcane (kokuto shochu) which may remind you of good rum. |
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http://www.bento.com/rev/2425.html
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| | [No title] |
| | The panel issued its report in June 1996, ruling that by taxing imported distilled spirits at rates higher than those for shochu, Japan's system of liquor taxation clearly discriminated against imported distilled spirits in a manner which provided protection for domestic products. | | | Not surprisingly, Japan's shochu makers parlayed this considerable tax advantage into a dominant position in the Japanese distilled spirits market. | | | All other spirits, including whisky, brandy, vodka, rum and gin, were taxed at considerably higher rates. |
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http://www.senate.gov/comm/finance/general/2-23orr.htm
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| | Higo Blog: Too much shochu? |
| | The shochu numbed my concerns, and I was cheared on until I felt victory was assured. | | | Well, Mark has written a post with a picture, that I didn't know existed up until today, that makes a powerful case against downing a bottle of shochu as fast as you can, especially if you are attending a night time hanami party in front of Kumamoto Castle. | | | The stuff I drank that night came in a pretty bottle, but was about as pleasant as Jinro from a cardboard juice carton. |
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http://www.cosmicbuddha.com/adam/archives/001338.html
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| | Sake - Homedistiller |
| | In Southern Kyushu, sake means potato shochu (imo-jochu), a distilled beverage; and, in Okinawa, it means sugar cane shochu (awamori, literally "bubble top", or kūsū, literally "old beverage"). | | | The rice wine known in the west as "sake" is called (nihonshu, "Japanese alcohol") in Japanese. | | | In Japan, the word simply means alcoholic beverage, and regionally, it can take on more specific meanings. |
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http://homedistiller.org/wiki/index.php/Sake
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| | KOSAKA BREWERY CO., LTD. |
| | Our Shochu is left to mature for 3 years, resulting in a smooth, very enjoyable drink. | | | We brew our Shochu using discarded rice husks. | | | This Shochu features a sweet, rather 'bitey' palate. |
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http://www.optic.or.jp/com/kosakashuzo/kosakashuzo_e.html
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| | Side |
| | ★ All Shochu Bottles keep up to a maximum of 2months. |
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http://www.sake.com.sg/shochu.htm
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| | Treatment of Fermentation Stillage of Traditional Liquor SHOCHU by Low-temperature Catalytic Gasification |
| | Fermentation stillage (moisture 92.7wt%, SS 2.45wt%, TOC 37,186mg/l, pH3.1) of the traditional liquor SHOCHU was treated by low-temperature catalytic gasification using a metal nickel catalyst at 350*C[Celsius degeree] and 19.3MPa. | | | Treatment of Fermentation Stillage of Traditional Liquor SHOCHU by Low-temperature Catalytic Gasification | | | Key words: low-temperature catalytic gasification, fermentation stillage of traditional liquor SHOCHU, waste water treatment |
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http://www.jswme.gr.jp/edit/abst_e/vo09no07_326_329re.html
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| | EN Japanese Brasserie - New York Magazine Restaurant Review |
| | I observed crowds of party-animal stockbrokers knocking back cups of sweet-potato shochu, and shochu infused with Turkish apricots, both of which tasted more or less like fiery rotgut to me. The desserts are mercifully shochu-free, although one curious puddinglike substance is flavored with buckwheat soba and tea. | | | And if you tire of all this relentless heartiness, order the duck breast, which is cut into meticulously thin slices and covered in a little drift of grated daikon flavored with tangy ponzu sauce. | | | Other desserts are better, particularly the tofu mousse, which turns out to be a soothing form of tofu flan, served in a pool of liquefied brown sugar. |
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http://www.newyorkmetro.com/nymetro/food/reviews/restaurant/10383
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| | Shochu Lounge Bar London (Fitzrovia) |
| | Had a fantastic time - service was impeccable - we ate there on a Friday eve in the Shochu Lounge - it's like a little nightclub with fantastic cocktails and delish food. | | | Specialities include inventive cocktails made using fruit liqueurs based on the distilled Japanese spirit which gives Shochu its name. | | | Shochu is the stylish lounge bar beneath the popular Japanese restaurant, Roka. |
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http://www.urbanpath.com/london/cocktail-bars/shochu-lounge.htm
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| | Shochu Lounge London - Restaurant Review and Information |
| | There was also a seeming over-concentration on the sweet and fruity side of cocktails, and though this might well be the foreigner's perception of the Japanese palette, plenty of Japanese and Western people alike like seeing a well-made Tom Collins on the menu, too. | | | I mention this because there appears to be no happy hour at Shochu - a sign that the house thinks its clientele rich enough to sniff at the very phrase. | | | Tucked below Roka on Charlotte Street, Shochu's decor is what you expect from the moment's cocktail bar interiors - plush red soft furnishings, wood panelled walls, tealights and glass drink stirrers. |
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http://www.london-eating.co.uk/6545.htm
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| | Mount Fuji International Limited Japanese Sake,Shochu & Plum Wines |
| | "Shochu" is a traditional Japanese Spirits&; This Premium Shochu is made from the selected Barley and clear water, and distilled in the time-honoured fashion! | | | 100% pure Barley Shochu made from refined barley&; The bottle has a beautiful illustration of Ichiro Tsurta that you can see by looking at the bottle, it magnifies itself, very stunning. (hence called window's) | | | A unique blend of spirit derived from quality barley&; fermented with care and natural water deep from mother earth. |
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http://www.mountfuji.co.uk/acatalog/Japanese_Sake.html
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| | StarChefs.com Message Boards :: View topic - Soju & Shochu |
| | It is distilled like vodka and with alcohol content of 25% and up. | | | Many bars now use soju or shochu to mix cocktail rather than using sake. | | | In Japan, it is considered a drink of Oyaji (Old Man). |
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http://www.starchefs.com/phpBB2/viewtopic.php?t=1595&sid=cc10e9057ea9ee3fc9598059290fa2a1
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| | Heavy Metal Steve! - Bigman Shochu! |
| | Good shochu is good in small quantities, but cheap shochu smells awful tastes like ass. | | | Basically it's a clear distilled liquor that has an almost endless array of varieties. | | | So we dropped by and picked up a bottle. |
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http://www.hvymtlsteve.com/bigman/bigman.html
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| | StarBulletin.com Features /2005/10/13/ |
| | And yes, the other ladies have their own signature cocktails too -- a "Marloca" is shochu and cranberry, a "Toki" is shochu and grapefruit and a "Chia" is shochu and oolong tea... | | | I DIDN'T know it at the time, but I was drinking one of Ms. | | | Angel's favorite shochu cocktails during a recent review of the bar at 808 Kapahulu. |
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http://starbulletin.com/2005/10/13/features/genegabus.html
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| | Shochu Authority: Shiodome - bento.com review |
| | To say that this retail liquor specializes in shochu is an understatement: they stock 2300 varieties of the potent Kyushu spirits, and are ready to offer expert advice and tastings. | | | Home >> Eating and Drinking in Tokyo >> Shochu Authority: Shiodome |
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http://www.bento.com/rev/2022.html
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