Honkaku
ShochuandAwamori

Contents

What is Honkaku Shochu?———————— 05
How to Make Honkaku Shochu and Awamori— 07
How to Enjoy Honkaku Shochu
and Awamori – Tasting————————— 10
Characteristics and Production Methodsof the Main Varieties of Honkaku Shochu
and Awamori————————————— 12
Secrets behind the Honkaku Shochu
and Awamori Aromas—————————— 21
The Beneficial Health Effects of
Honkaku Shochu and Awamori—————— 23

This text has been prepared by the Japan Sake and Shochu Makers Association incollaboration with the National Research Institute of Brewing.
All rights reserved.
Copyright 2014 by Japan Sake and Shochu Makers Association.

3

Shochu is roughly divided into two categories
both regulated under the Liquor Tax Act

What isHonkaku
Shochu?

H

onkaku Shochu(authentic Shochu) is a
popular distilled spiritthat has been developed overthe past five centuries, mainly
in southern Kyushu, and is now
produced all over Japan.
Shochu is roughly divided into
two categories both regulated
under the Liquor Tax Act: single
distillation Shochu (alcohol
content of 45% or less) andmultiple distillation Shochu(alcohol content of 36% orless). Out of single distillation
Shochu, the following can only
be called Honkaku Shochu:• Spirits made with grains or
tubers, koji (saccharifying
agent) made from the main
ingredient and water that has
been fermented and distilled.
(e.g. rice Shochu, barley
Shochu, sweet potato Shochu)• Spirits made with grain koji
and water that has been
fermented and distilled. (e.g.
Awamori)• Spirits made with Sakekasu(Sake cake) and water that has
been fermented and distilled,
or made solely with distilled
Sakekasu. (e.g. Kasutori
Shochu)• Spirits made with brownsugar, rice koji and waterthat has been fermented anddistilled. (e.g. brown sugar
Shochu)Honkaku Shochu and Awamori
incorporate the rich flavors of
the ingredients; on the other
hand, multiple distillation
Shochu is bland and innocuous.

5

6

The actual origins of the various kindsof spirits found around the world havenever been fully clarified

How toMake
Honkaku
Shochu andAwamori1
Principles
of Production
The main ingredients of
Honkaku Shochu are starchy
foods, such as rice, barley andsweet potatoes. Koji is always
used in the making of Honkaku
Shochu in order to break down
the starches contained in themain ingredients into sugar.
While yeast can produce alcoholby digesting sugars throughthe process of fermentation,
yeast itself has no ability to
break down starches. If only
starches were used, it would be
impossible to cultivate yeast or
ferment the starches to produce
alcohol. Therefore, when

producing Honkaku Shochu or
Awamori, black or white koji
fungus is sprinkled over steamed
rice or barley to allow the koji
to cultivate for about two days.
Koji contains enzymes that canbreak down starches into sugar,
and the yeast with the koji
goes through the fermentation
process to produce alcohol.
Generally, the ingredients go
through the shikomi process (*1)
twice during Honkaku Shochu
production. In the first shikomi,
conducted mainly to cultivate
yeast, approximately the sameamount of koji and water isadded to a fermentation tankto grow the yeast for about aweek and then to form the firstmoromi (fermentation mush).
In the second shikomi, the main
ingredient, such as rice, barleyor sweet potatoes, and water

are added to the first moromi
to decompose the starches withthe enzymes contained in the
koji and ferment along with theyeast to produce alcohol.
The variety of Honkaku Shochu
is determined according to
the main ingredient added in
the second shikomi process(rice Shochu, barley Shochu,
sweet potato Shochu, etc.),
which takes one to two
weeks, depending on themain ingredient. The alcohol
content of the second moromi
at this stage is about 14–20%.
Following this, the second
moromi mush is transferred to
pot stills in preparation for the
distillation process.
One variety, Awamori, is
produced only by use of thefirst shikomi process, in which

rice koji cultivated by blackkoji fungus, water and yeast
are mixed and fermented to
produce alcohol and thendistilled. The alcohol content
of moromi for Shochu is higher
than that of other spirits so it
is possible to make a productwith a high alcohol level after
only one distillation process.
Therefore, a number ofvolatile compounds, including
alcohol, are retained to keep
the rich aroma and taste of
the ingredients. For the final
Honkaku Shochu product, it isstored and matured, with thealcohol level adjusted throughadding water before bottlingand shipping.
*1 Shikomi is the process to put
ingredients/materials into tank.

7

2
Characteristics ofHonkaku Shochu
and Awamori
It is very important to protect
the moromi mush from bacteria
in the alcohol production
process. Therefore, black
and white koji fungi are usedin the making of Honkaku
Shochu and this generates agood amount of citric acid,
which makes moromi strongly
acidic. In this way, the growthof bacteria is controlled andmoromi is protected from its
effects.
The actual origins of the various
kinds of spirits found aroundthe world have never been fully
clarified, but it is said that astill for single distillation called
an “alembic” was developedin the Arab world during
the 5th century and spread
both east and west. Certain
spirits were produced in Asia
in the 13th or 14th century,and in Japan, it is generally
believed that the distillation
technology was brought from
Siam (present Thailand) to
the Ryukyu Kingdom (present
Okinawa), which was actively
trading with Southeastern
Asian countries during the15th century. However, there
is no widely accepted theoryof how and from where the
Shochu production technology

8came to Kyushu, althoughsome have suggested Ryukyu,
Korea, China, and Europe.
There are actually records thatstate Shochu was produced in
Kagoshima in the 16th century,
so it is likely it probably spread
gradually all over Japan via
Miyazaki and the Kuma region,
finding a home in different
regions as a local specialty.

In Japan, it is generally believed that thedistillation technology was brought from
Siam (present Thailand) to the Ryukyu
Kingdom (present Okinawa)3
Types of Distillation
Honkaku Shochu or Awamori
makers use two different
single distillation methods:
atmospheric distillation andvacuum distillation. In theatmospheric distillation method,as the pressure inside the still is
1 atm, the same as that of theoutside atmospheric pressure,the temperature of the moromi
mush rises to approximately
85-95°C. Shochu moromi isstrongly acidic, so when it isheated to a high temperature,
the substances in it undergocertain chemical reactions,which result in the generationof new volatile compounds,
creating a rich aroma. On theother hand, in the vacuum
distillation method, the pressure
inside the still is reduced toallow the temperature of themoromi to rise to just 45-55°C.
Therefore, chemical reactions
are not as much in evidence
as in the other method, which
creates a light and subtle flavor
in the final product. At many
distilleries, a variety of flavors
are created by utilizing these two
types of distillation stills.

At many
distilleries,
a variety offlavors are createdby utilizing these
two types of
distillation stills.

9How to Enjoy
Honkaku
Shochuand Awamori –Tasting10

1
How to Enjoy
Honkaku Shochu
and Awamori
The alcohol content of Honkaku
Shochu or Awamori is generally
20-30%, which is higher thanSake, so these drinks are usually
diluted with hot or cold water.
This is actually the best way toenjoy the distinctive aroma ofthese beverages.
With hot water, the mostpopular way to dilute is 4 to6, 5 to 5 or 6 to 4 (Honkaku
Shochu/Awamori to hot water)
to adjust the alcohol level toaround 15%, the same as thatof Japanese Sake. When thetemperature is higher, somecomponents in the Honkaku
Shochu or Awamori will
evaporate, making it morearomatic. Furthermore, themore alcohol that evaporates,
the sweeter and more enticing
the scent. Also, when diluting
with hot water, it is best to pourthe hot water into the glass first
and then add the Honkaku
Shochu or Awamori gently
to allow the two to mix well,
adjusting the temperature tobest enjoy the flavor. However, if
you pour the Honkaku Shochu
or Awamori first, it is probably
easier to measure the actual
amount of Honkaku Shochu or
Awamori you are using.

When diluting with cold water,
put some ice in a glass, pour
Honkaku Shochu or Awamori
onto it, fill the glass with cold
water to adjust the alcohol level
to about 10-15%, and mix
well. In this way, the aromaof the Honkaku Shochu or
Awamori becomes milder witha refreshing flavor. If you put
ice and Honkaku Shochu or
Awamori first and then pourcold water gently over it, theHonkaku Shochu or Awamori
will circulate up to the top,
making the top part of thedrink stronger. In this way,
you can enjoy the rich flavor of
Honkaku Shochu or Awamori
with your first few sips, andgradually enjoy a weaker andmilder flavor as the Honkaku
Shochu or Awamori drifts
slowly down.
If you want to enjoy the real
flavor of Honkaku Shochu
and Awamori, the best way is
to drink it straight or on therocks. However, it is importantto pay attention to the alcohol
level, which can be quite strong.
It is best to enjoy the aroma
first, then sip a small amount(1-2ml) of Honkaku Shochu
or Awamori, swirling it aroundyour mouth to savor the taste
before swallowing. In this way,
the alcohol is diluted in themouth, allowing a smootherpassage down the throat.
As most Honkaku Shochu andAwamori do not have a verystrong flavor, these drinks rarely
clash with the flavors in food.
Instead, certain unpleasanttastes in foods, such as oils andfats, are washed away by therefreshing flavor of the Honkaku
Shochu or Awamori, often
making dishes taste better.

2
Honkaku Shochu
and Awamori Tasting
It is easier to tell the differencein the quality of Honkaku
Shochu or Awamori if you
separate aromas and flavors
when tasting. Aromas are
judged with the distinctive
traits of the ingredients taken
into consideration, whereas
tastes are judged by levels ofsweetness and mellowness. Onceyou become more experienced
at tasting, you should startconsidering the balance
between aroma and taste.
These aspects vary dependingon the ingredients used andthe production method, so
evaluation criteria needs tobe adjusted according to theparticular variety.

If you want to enjoy the real flavor of
Honkaku Shochu and Awamori, the best
way is to drink it straight or on the rocks.

11Characteristics andProduction Methods of theMain Varieties of Honkaku
Shochu and Awamori
12

1
Kome (Rice) Shochu
Kome Shochu is produced allover Japan, with one of theoldest production areas being
the Kuma region (Kumagun and Hitoyoshi City,
Kumamoto Prefecture), withthe geographical indication of“Kuma Shochu” protected by
the World Trade Organization’s
TRIPS Agreement on
intellectual property (see page19). In this region, the Kuma
River flows through a plateau
surrounded by mountains, andrice has been grown there since
the Kamakura period in the
13th century. It remains unclear
when kome Shochu production
actually started in this region,
but there are still nearly 30
distilleries along the river.
To produce kome Shochu,
rice koji is used in the first
shikomi process, and steamed
rice and water are added forfermentation in the second
shikomi. Yellow koji fungus,
generally used to make Sake,
was mainly employed in thedevelopment of koji for kome
Shochu up to the early 20th
century. However, white koji
fungus is widely used thesedays, and black and yellow koji
fungi have also become popularamong those seeking richer andmore distinctive aromas andtastes. Usually, kome Shochu isstored and matured for about
six months after distillation andbefore shipment. During thisperiod the taste loses some of its
tanginess and the aroma settles.
Kome Shochu, made from aJapanese staple food, has analluring aroma that enhances
the taste of food. There are
a number of kome Shochu
varieties, including one with aricher flavor produced throughatmospheric distillation, onewith a subtle aroma and lighttaste generated through vacuum
distillation, and one with adistinctive flavor produced
through maturation in earthen
urns or barrels. The richer type
is usually enjoyed with hot waterand the more subtle and lighter
types on the rocks. Generally,kome Shochu contains about
25% alcohol. The stronger type
is more commonly enjoyed in
the Kuma region, where they
have a custom to heat straightkome Shochu in a container
called a “gara,” and drink
it from a small cup called a“choku.”13

2
AwamoriAwamori is produced in
Okinawa Prefecture and uses
rice (Thai rice, etc.) only as themain ingredient. It is labeled
as “Ryukyu Awamori,” andthis geographical indication isprotected by the World Trade
Organization’s TRIPS agreement
on intellectual property. As forthe production method, blackkoji fungus is sprinkled oversteamed rice to cultivate the
koji first, and then one part koji
and 1.5 parts water are added
to a fermentation tank, alongwith yeast. This initial part ofthe process is particular to themaking of Awamori, as it uses
only black koji fungus and just
one shikomi stage, in which thefull amount of rice as a main
ingredient is used to make thekoji. After the moromi mush isformed, the enzymes containedin the koji break down the ricestarches into sugar and the yeast
goes through the fermentation
process to produce alcohol.
Following about two weeks
of fermentation, the alcohol
level of the mush becomesapproximately 18%, after which
it is transferred to pot stills
for distillation. For Awamori,it is common to use a special
distillation apparatus thatcirculates the moromi and isshaped somewhat like a horse.
This helps develop Awamori’s
rich and deep flavor.

14

Awamori’s rich flavor is alsobrought about by the single
shikomi method. Its aroma,
distinctive to the atmosphericdistillation method, reminds
one of fruits like apples andbananas. It also has an aroma
similar to that of matsutake
mushrooms due to the oily
properties contained in thespirit. Vintage Awamori thathas been allowed to mature forthree years or more is called
Kusu, and it has a sweet andmellow vanilla-like aroma thatis brought about through theslow chemical reaction of its
oily properties. Generally, themost popular way to drink
Awamori is on the rocks or withwater, while Kusu is best tasted
straight.
Kusu, even with an alcohol levelof over 40%, tastes mellow
without a strong alcohol flavor
and smells sweet. In order

Newly
made

5th-oldest

Awamori’s rich flavor is also brought
about by the single shikomi method.

to enjoy Kusu this way whilestill maintaining the quality,
a chronological/transfer
ageing method called shitsugi
is employed, which involves
several urns filled with Awamori
made in different years. For
example, if five urns are used,
when a drink is ladled out
from the first urn containing
the oldest Awamori, the sameamount is then replaced fromthe second urn. This in turn isrefilled from the third urn andso on, with the last urn filledwith newly made Awamori. If
you add newly made Awamori
to the oldest, however, thequality and distinctiveness4th-oldest

3rd-oldestof Kusu will be lost. Also, if
Awamori is left untouched inan urn, the actual volume will
decrease due to evaporationand the level of alcohol will
go down by approximately
1% year on year. Although theshitsugi process may seem likea slow and laid-back approach,
it is an excellent method formaintaining the uniqueness ofKusu, and it basically assuresthat each drink retains a similarlevel of quality and alcohol
content. Using this method,
vintage Kusu that is aged over
100 years can be produced.

2nd-oldest

Oldest3
Mugi (Barley) Shochu
There are two large islands inKyushu: Iki and Tsushima,
which appear in Gishiwajinden,a Chinese text written during
the third century, as part of a
primary transportation route
between Japan and the Asian
continent. While Tsushima
has steep mountains and deep
forests, Iki is quite flat andhas the second-largest plain in
Nagasaki Prefecture. Therefore,
Iki is ideal for growing grains
and fruit, and is also known for
its quality beef and fresh seafoodfrom the Genkai-nada Sea. In
addition, it was here on Iki
where mugi Shochu originated.
Iki’s mugi Shochu is made withrice koji and steamed barley,
which is different from the mugi
Shochu produced in other areas.
This is because the ratio of ricekoji to steamed barley is 1:2,
which has remained consistentsince the Meiji era more thana century ago. In terms of
production, the first shikomi
process is conducted with ricekoji, cultivated from white koji
fungus, with the steamed barleyadded for fermentation at thesecond and third shikomi stages.
Traditionally, it is producedby the atmospheric distillation
method, but some mugi
Shochu is made by the vacuum
distillation method. Eachdistillery on the island has its
own individual way of making
its Shochu, such as the use ofurns for shikomi, or oak barrels
for storage.
Traditional mugi Shochu
on Iki has a kind of roasted
barley aroma, more like that of
chocolate-covered barley, due
to the atmospheric distillation
method. In this method,
starches contained in the barley
undergo hydrolysis to produce
sugar, and the sugar combinedwith amino acids is heated togenerate the sweet and roasted
aroma. It also has a rich flavor
brought about by the ricekoji, which stands out whencombined and drunk with hotwater. The name “Iki Shochu”
is protected by the World Trade

Organisation’s TRIPS agreement
on intellectual property.
By contrast, mugi Shochu
produced in other areas, suchas Oita Prefecture, is generally
made with barley koji andsteamed barley. The first shikomi
is conducted with water andbarley koji, which is cultivatedwith steamed barley andwhite koji fungus, followed by

the second shikomi in whichsteamed barley and water are
added for fermentation. Madeby the vacuum distillation
method, most of the varieties areof a fruity and light quality. As
they are usually clear in color, it
is best to drink them with cold
water or on the rocks. It is also
excellent as a base for cocktails.

Traditional mugi Shochu on Iki has akind of roasted barley aroma, more likethat of chocolate-covered barley.

15

4
Imo (Sweet Potato)
ShochuImo Shochu is produced allover Kyushu, but in particularin Kagoshima Prefecture andsouthern Miyazaki Prefecture,
as its main ingredient, sweet
potato, is a signature productof these areas. Generally,koji, water and yeast are usedin the first shikomi stage tocultivate yeast to a sufficientamount, and water and steamed
sweet potato pieces are addedin the second shikomi forfermentation, followed by
distillation. The reason why
there are two shikomi stages
is that fermentation proceedssmoothly even when the scaleof the shikomi is large. Before
this method started around theearly 20th century, the koji,
sweet potatoes and water werecombined at the same time.
This method is called “Donburi(big bowl) Shikomi” and somedistilleries have recently started
to employ this method basedon records from that time.
Although sweet potatoes are
generally steamed before theshikomi, some distilleries bakethem to achieve a distinctive
flavor that is both sweetand savory.
Recently, a wide variety of sweet
potatoes and koji have been used
for Imo Shochu. The following
are examples:

16

Kogane-Sengan: This is the mostwidely used variety as the main
ingredient of Imo Shochu with
its flesh a whitish yellow color.
The Shochu produced has asweet and rich flavor, distinctive
to steamed sweet potatoes.
Purple-colored variety:
Yamakawa Murasaki and
Ayamurasaki are well known
varieties .Their flesh is purple
and contains pigments called
anthocyanins. The flavor of thisShochu reminds us of red wine
and yogurt.
Orange-colored variety: The
Shochu made with this orangefleshed variety has a flavor quite
like that of boiled carrots andpumpkins, as well as tropicalfruits like papaya. The orange
color comes from beta-carotene,
which brings a certain uniquearoma to the product.
Black koji fungus: This fungus,
which was previously used for
Okinawa’s Awamori, started
to be used in Imo Shochu
production in the early 20th
century. It is believed to help
bring out the rich and deep
flavor of sweet potatoes.
White koji fungus: This isactually a mutant strain of blackkoji fungus. Due to its black
spores, black koji fungus tends
to stain work areas, apparatus
and clothing, so this whiteversion became popular andspread to the Kyushu region
after the war. The Shochu madewith this fungus tastes slightly
milder and lighter compared tothat made with the black type.
Although it is delicious withcold water or on the rocks,
the relaxing mellow flavor
particular to Imo Shochu isoften enjoyed with hot water,as the drink’s distinctive aroma
and sweet taste becomes richer
when warmer. When Shochuwith an alcohol level of 25% isdiluted with water to a ratio of
six parts Shochu to four parts
water), the alcohol level comes
down to almost that of Sake.
The ratio is easily adjustableby changing the amount of
hot water added to suit yourmood. It is best to pour the hotwater first and let it cool down
a little before gently adding the
Shochu, so that they mix welland the subtle sweetness comesout perfectly. In Kagoshima,

however, there is another way toenjoy Imo Shochu, and that is to
put the Shochu and cold water
into a black pot, called a “KuroJoka,” and warm it up overdirect heat. This custom is called“Dareyame” or “Daiyame,”
which originally meant “to stop
fatigue.” Imo Shochu producedin Kagoshima Prefecture iscalled “Satsuma Shochu” andthis geographical indication isprotected by the World Trade
Organisation’s TRIPS agreement
on intellectual properties.
Imo Shochu is also producedon Tokyo’s Izu Islands, andthe residents there call it“Shimazake,” or island liquor.
Although its production method
is believed to have come from
Kagoshima, Shimazake is madewith barley koji, rather than
the rice koji of Kagoshima, andfeatures a great combinationof the sweet flavor of sweet
potatoes and the light andsavory flavor of barley.

5
Kokuto (Brown Sugar)
Shochu
Kokuto Shochu, which features
the subtle sweet aroma of brownsugar, is produced only on the
Amami Islands of Kagoshima
Prefecture. According to the
Liquor Tax Act, these islands(managed by the Oshima
Tax Office) are the only placeallowed to produce the Shochuwith brown sugar and rice koji.
At present, there are distilleries
on the Amami Islands,
Kikaijima Island, TokunoshimaIsland, Okinoerabujima Island
and Yoronto Island.

directly from the white juice
squeezed from sugar cane, but
comes about after the juice issimmered, concentrated andsolidified. The solidified brownsugar is resolved with water andsteam, and the liquid is cooled
for use in the second shikomi.
The brown-colored sweetsmelling moromi mush looks
delicious, but actually tastes
quite sour with no sweetness, as
it is in its pre-distillation state.

acidic with a hint of coconutoil. It has a subtle taste, andis probably more enjoyable
when diluted with cold water,
rather than with hot. The
Amamioshima Branch of
Kagoshima Prefecture Sake andShochu Makers Association
designated May 9th and 10th as“Amami Kokuto Shochu Day,” asthis Shochu represents the richnatural environment and long
tradition of the Amami region.

Awamori’s
rich flavor isalso brought
about by thesingle shikomi
method.

Kokuto Shochu’s aroma has adistinctive sweetness, typicalto brown sugar, and is slightly

Although sugar is present,
Kokuto Shochu also uses ricekoji, which supplies the aminoacids, vitamins and fatty acids
that yeast needs to grow. The
citric acids contained in the koji
also maintain the acidity of themoromi. In addition, aminoacids are the source behind thearoma of high-quality alcoholand ester, and rice koji enhances
the fermentation process,resulting in a richer flavor forthe product.
Generally, the first shikomi
for Kokuto Shochu uses ricekoji cultivated with white koji
fungus to develop the firstmoromi mush, and brown sugar
is added at the second shikomi.
Brown sugar is not produced17

6
Sakekasu (Filtered Sake
Cake) Shochu
Sakekasu Shochu is made with
Sake cake, which is what is left
after Sake has been pressed outof the moromi mush. It haslong been employed for a rangeof purposes, including as aningredient for drinks and as anantiseptic. It has also been used
as a Hashira Shochu, a support
spirit for Sake making, whichis added to the moromi before
the pressing in order to raise
the level of alcohol for better
preservation. In some regions,the alcohol-free leftovers
obtained after distillation
are used as a fertilizer in ricecultivation, and therefore
Sakekasu Shochu is often drunkon those special occasions
related to rice growing. This
would include ritual events
at shrines and the Sanabori
festivals that celebrate theend of harvesting. (“Sanaburi
Shochu”) These are based on
the philosophy that rice is usedwithout wastage, for example,
rice as a staple food, as aningredient in Sake, Sake cake,and Shochu, as well as recycling
the residue after distillation to
be used as fertilizer to grow rice
the following year.
There are two methods
used in the production of
Sakekasu Shochu: Kasutori

18

and Kasumoromitori. Sake
cakes contain remnants of theyeast and rice, as well as about
8% of the alcohol, and thisis refermented to increase thealcohol content by a little more
before distillation.
Kasutori: In this traditional
method, Sake cakes are addedwith a small amount of water,
and fermented for about amonth with the help of yeast
contained in the cake anddistilled in steaming vessels. The
fermented Sake cakes are mixed
with rice hulls and spread in thevessels to ensure proper exposure
to the steam. This steam that
contains a fair amount of
alcohol is then cooled down tobecome Shochu.
Kasumoromitori: In thismethod, Sake cakes and water
are mixed to a porridge-likestate, fermented for two
weeks, and then distilledusing the atmospheric or
vacuum distillation method.
Sake cakes are sometimes
used as ingredients for thesecond shikomi.
As rice hulls are mixed in before
distillation, Kasutori Shochu
has a complex, sweet and savory
flavor, derived from Sake cakes,
rice hulls and dry grass. The
type distilled in a wooden vessel
also has a subtle woody aroma.

As these distinctive aromas
and tastes are very strong justafter distillation, the Shochu isstored for some time to allow
for settling. The most popular
way to enjoy Kasutori Shochu
is chilled or on the rocks, andit can also be used as a basein the making of plum liquor.
Generally speaking, Kasumoromi
Shochu is a little milder than
Kasutori Shochu, in terms ofaroma and taste.
One new variety of Sakekasu
Shochu is made with the finely
crushed cakes from highquality Sake using the vacuum
distillation method. It has asophisticated flavor similar tothat of high-quality Sake. It
tastes excellent both chilled andon the rocks.

The fermented
Sake cakes
are mixedwith rice hulls
and spread in
the vessels toensure proper
exposure to
the steam.

7
Appellation of Origin
Status – World Trade
Organisation’s TRIPS
Agreement
Appellation of Origin Control(French: Appellation d’origine
contrôlée) is the system whereby
the WTO grants certification
to certain agricultural products
such as wines from Bordeaux
and Chablis, Champagne
sparkling wines from
Champagne region, Cognac,
etc, based on the concept of“terroir” or traditional regional
unique qualities.
Among Honkaku Shochu andAwamori varieties, Iki Shochu,
Kuma Shochu, Satsuma Shochu
and Ryukyu Awamori have been
granted Appellation of Origin
Status by the WTO.

球磨焼酎

球磨焼酎

19

20

Secretsbehindthe
Honkaku
ShochuandAwamoriAromasK

usu, a vintage
Awamori, has asweet vanilla-likescent, which is also found withwhiskey, and especially bourbonthat is stored in charred barrels.
This scent is derived fromvanillin, which is generated
when certain properties inthe barrel undergo thermal
decomposition. However,vanillin is also found in Kusu,
which is stored in urns. The
reason for this is the black koji
fungus used for the productionof Awamori. Starches in rice
are protected by hard cell walls
mainly composed of cellulose,
hemicellulose, pectins andlignin. Black koji fungus not
only produces the enzymes thatbreak down starches, but also
those that break down cell walls.
Due to the activity of these
enzymes, ferulic acid detaches
from hemicellulose, transforms
into 4-vinylguaiacol (smoky
aroma, like that of Weizen beer
made with flour) because of
the other enzymes and yeast
produced by black koji fungus
and the heat at distillation, andundergoes chemical reaction
during maturing, which resultsin sweet-smelling vanillin.

Imo Shochu has a distinctive
sweet potato aroma derived
from monoterpene alcohol,
which binds with glucose toform aglycone in sweet potatoes,
and is also contained in citrus
fruits and flowers often used inaroma therapy. In the making of
Imo Shochu, the sweet potatoes
are first steamed, but theaglycone does not decompose
and is brought intact into themoromi mush. In the moromi,
the aglycone gets broken down
due to the enzymes in the
Honkaku Shochu koji fungus,
and the monoterpene alcohol
is detached. The structurechanges through the distillation
process because of the yeast andthe acidic conditions, whichthen results in the creation ofa distinctive aroma. Aglycone
is contained more in the skinand the tip of sweet potatoes, so
the aroma varies depending on
how they are prepared, as wellas the variety of sweet potato.
It is also affected by how active
the enzymes are, and somebelieve black koji fungus has agreater impact on this than thewhite variety.

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The
Beneficial
HealthEffects of
Honkaku
Shochu andAwamoriH

onkaku Shochu andAwamori, produced
from only naturalingredients, are low-calorie
and zero-carbohydrate alcohol
beverages. Therefore, blood
glucose levels do not rise after
consumption.
Honkaku Shochu and Awamoricontain an element that exerts a
revitalizing effect on the enzyme
urokinaze (thrombus reduction
enzyme), which is known tohelp prevent stroke and heart
attacks. It is said that red wine
is rich in urokinaze, but theconcentration of urokinaze
in the blood after drinking
Honkaku Shochu or Awamoriis 1.5 times higher than after
drinking red wine.

Honkaku Shochu and Awamori
are produced with only naturalingredients. Therefore theiraromas have aromatherapy
effects like natural herbs,
bringing you stress relief andrelaxation.
Because distilled Honkaku
Shochu and Awamori do notinclude impurities, they do notcause hangovers. Of course, in
general, if alcoholic drinks are
consumed in the right amountas an accompaniment to food, it
is easier to avoid drunkenness.
Likewise, even with Honkaku
Shochu or Awamori, it isimportant to drink sensibly.

Honkaku Shochu and Awamori areproduced with only natural ingredients.

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