泡盛本格焼酎

本格焼酎・泡盛 | Honkaku Shochu & Awamori

What isHonkaku Shochu ?
& Awamori?
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Fermentation Method
The most distinctive features of the shochu production process are fermentation with koji,
and the use of pot distillation. Koji-kin is a type of mold indigenous to Japan.

Distillation Method
There are two types of pot distillation: atmospheric and reduced pressure distillation.
Honkaku shochu and awamori are classified as pot distillation in which the spirit retains therich aroma of the ingredients. On the other hand, continuous distillation, as the namesuggests, involves continuously repeated distillation. This is used to efficiently produce highconcentrations of alcohol, without the flavor and aroma of the ingredients.

Shochu made from natural ingredients, in old-fashioned ways, and batch distilled (officiallycalled "otsu-type shochu") is called honkaku shochu. Within that category, shochu made in
Okinawa Prefecture is called "awamori".
Honkaku shochu and awamori are distilled liquors, as are whisky, brandy, and vodka, but thedifference lies in how the raw material starch is converted into sugar. Western distilled liquors
use large amounts of barley or other raw materials of abundant sugar content. Korean soju,
Chinese baijiu, and other Eastern distilled liquors use koji.

Diverse Raw Materials
Stainless Steel Pot Still

Sweet Potato

18Barley

Rice

Brown Sugar

Buckwheat

Wooden Pot Still

Maturation Method

Compared to foreign distilled liquors, the raw materials (for shochu) are truly diverse,
including sweet potato, barley, rice, brown sugar, and buckwheat.

After distillation, they are placed in jars, barrels, or tanks tomature. This maturation further deepens taste and fragrance.

Each region grows grains and other crops suited to the local soil, and these become theingredients for the honkaku shochu they produce. As a result, different kinds of honkaku
shochu have different flavors and aromas based on where they were produced, making it adrink with plenty of variety to enjoy.

As awamori is matured, it develops a progressively deeper
flavor. Matured awamori is known as “kusu.” The standards forkusu are strict and only products consisting of 100% awamori
matured for at least three years can be labeled as kusu.
19本格焼酎・泡盛 | Honkaku Shochu & Awamori

Benefits of Honkaku Shochu and Awamori

Abundant Ways to Enjoy These Spirits

Honkaku shochu and awamori have low calories and are free of sugars and purines.
Honkaku shochu and awamori have higher alcohol content compared to brewed alcoholic
drinks like beer and wine. Though it is commonly thought that this must mean they are higherin calories, in fact the opposite is the case.

Honkaku shochu and awamori offer a variety of delicious options.
There’s no one “correct” way to drink spirits.

Mixed with Hot Water

Calorie Comparison of Different Drinks(Per 50g of Alcohol)
401.1

540.5

385.6

Honkaku Shochu Red Wine
12% ABV& Awamori
25% ABV

Beer
5% ABV

Cocktail(Screwdriver)

356.1
kcal

kcal

kcal

kcal

* Values calculated based on the 2010 Standard Tables of Food
Composition in Japan: calorie content may vary by brand or by recipe.
* Because alcohol content varies by type of alcoholic drink, the total
amount consumed will vary when consuming 50g of alcohol. For
Honkaku Shochu, this amount is approximately 244g.

What is the ideal amount to drink?
The ideal amount to drink is about 120 ml per day.

What is the most effective way to drink?
The most effective way to drink it is mixed with hot water,which makes it easier to smell the aroma compounds, andimproves absorption by internal organs. If you don’t like, or
can’t handle, alcohol, even just mixing honkaku shochu orawamori with hot water and inhaling it is believed to help
prevent blood clots.
In order to prevent rapid increases in alcohol levels within
the body, it can be best to have it with a meal. Natto is one
ingredient that heightens thrombolytic effects. Eat a relishmade of natto with your drink to enhance the effect.
Honkaku shochu and awamori are drinks can be expected
to benefit health even when drunk in moderation.
20
20

Honkaku Shochu& Awamori help
dissolve blood clots?

Mixed with Cold Water

For people looking for health eﬀects

What many Japanese people are drinking

Mix about six parts 25% ABV honkaku
shochu or awamori with four parts hotwater. Hot water brings out the sweetand savory notes of these spirits.

Adding cold water is perhaps the mostpopular way to enjoy honkaku shochu
and awamori: it makes these spirits
milder and smoother, while still retaining
their signature flavor and aroma.

Professor Hiroyuki Sumi ofKurashiki University of
Science and the Arts
published a paper and clinicaldata suggesting that honkaku
shochu and awamori can help
dissolve blood clots.
According to the research,drinking honkaku shochu orawamori leads to greater
activation of enzymes that
dissolve blood clots,
compared to drinking otheralcoholic drinks. The researchalso found that there areabout a hundred aroma
compounds in honkaku
shochu awamori, and thatthey each stimulate thesecretion of enzymes.
In addition to activating
enzymes, drinking alcohol
also has a relaxing effect,
which is believed to help
prevent blood clots. The
enzymes work more
effectively when the body isat rest, and reduce the effectsof the activated enzymes,
which are easily affected byexternal stress.

On the Rocks

Straight

Recommended for hot days

To enjoy the full, true ﬂavor

Pour into a glass over ice. As
the ice melts, the flavor of thesespirits gradually changes.

Pour directly into a small cup or
glass, and savor your honkaku
shochu or awamori at full strength.
2121

本格焼酎・泡盛 | Honkaku Shochu & Awamori

Distilled Spirits from Japanand the World

Japan Sake and Shochu Information Center

The Japan Sake and Shochu Information Center allows people from around the world to see andexperience Japanese sake, honkaku shochu, and awamori firsthand as a way to learn about their appeal.

There are many drinks around the world that are categorized as distilled liquors, and theingredients used in them are truly diverse.
Japan's honkaku shochu is called "shochu" in English, but the pronunciation is very close to
the Korean distilled drink "soju", so some may think it is the same thing.
Japan's honkaku shochu and Korean soju have very different raw materials and distillation
methods. In Japan, there are shochu varieties from specific base ingredients, such as sweet
potato, rice, and barley, but soju uses a mixture of ingredients, such as grains and starch, andthe ingredients are not specified.

Nihon Shuzo Toranomon Building 1st Floor, 1-6-15 Nishi Shimbashi,Minato-ku, Tokyo 105-0003 Tel: 03-3519-2091
Hours: 10:00AM-6:00PM (Days closed: Saturday, Sunday, public holidays,
year-end & New Year holidays)
www.honkakushochu-awamori.jp/english

Japanese honkaku shochu is made by batch distilling, while Korean soju is made bycontinuous distilling. We recommend honkaku shochu to those who want to enjoy the tasteand fragrance of the raw materials.

European Distilled Spirits

Asian Distilled Spirits
Honkaku Shochu& Awamori

BrandyWhiskyVodka

Soju (Diluted)

BaijiuFrance, etc.

UK, etc.

Russia, etc.

Korea

China

Ingredients

Fruit

Malt

Malt, grains, potatoes

Enzyme agents,grains, starch

Cake style koji, grains

Rice koji, barley koji,grains, sweet potatoes

Ingredients

Distillation
MethodPot distillation(twice)Pot distillation(twice)Continuous
distillation

Continuous
distillation

Steaming basket
distillation

Pot distillation(once)

Distillation
MethodAlcohol
Content40%40%

40%

20%

55%

25%

Alcohol
Content

Retains flavor andaroma of ingredients

UniqueTraitsUniqueTraitsAged in casks for flavor and aroma

Filtered (refined)
through whitebirch charcoal

Made with highly distilled
Fermented without
alcohol (95%), which is adding water; known forthen diluted and mixed
strong fragrance andwith sweeteners, etc.
flavorJapan

Most common ingredients, distillation methods, and alcohol contents shown for each.
2223

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How the connoisseurs drink

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CheeseCured MeatFriedLean Meat

Fatty Meat

Seafood

Spicy

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