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Alcoholic drinks from Iki island
Mugi-jochu is a single-distilled Japanese spirit made from barley. Koji, water and yeast ferment first; steamed barley and more water are then added for a second mash, which is distilled once in a pot still. Iki shochu uses rice koji and barley in a 1:2 ratio, while most other barley shochu uses barley koji.
| Rice koji (Iki) or barley koji (most other regions) | The Iki indication allows only rice koji; barley shochu from other regions uses barley koji[nta-iki] |
| Steamed barley | Added to the first mash for the second mash; barley is the only grain allowed for Iki[nta-iki] |
| Water | Iki groundwater for the Iki indication[nta-iki] |
| Shochu yeast (Saccharomyces cerevisiae) | Added with water to the koji for the first mash[hayashi2021] |
| Starter | koji (white koji, Aspergillus luchuensis mut. kawachii, or black koji, A. luchuensis) with shochu yeast |
Total time across the recorded steps: 42 h
What changes: Koji mould spreads over the steamed grain and fills it with enzymes and citric acid
Steamed rice or barley is inoculated with koji spores; the temperatures are for shochu koji in general. Output: acid koji (rice koji for Iki, barley koji in Oita).
Microbes at work in this step
the warm early stage favours amylases; the cooler late stage favours citric acid
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mugi-jochu is a single-distilled Japanese spirit made from barley. Koji, water and yeast ferment first; steamed barley and more water are then added for a second mash, which is distilled once in a pot still. Iki shochu uses rice koji and barley in a 1:2 ratio, while most other barley shochu uses barley koji. Made in 5 steps over 42 h. The longest step, make koji, takes 42 h (Okutsu K. 2023) and runs at 40 °C → 30 °C (Hayashi K 2021). Aspergillus luchuensis mut. kawachii (white koji) or A. luchuensis (black koji), which make the enzymes and citric acid and Saccharomyces cerevisiae shochu yeast do most of the fermenting.
| Main step | 42 hReported[alic2023] | Make koji |
|---|---|---|
| Temperature | 40 °C → 30 °CReported[hayashi2021] | Make koji |
Barley replaces sweet potato as the main ingredient of the second mash. Iki keeps rice koji at about 1:2 with barley, while most other regions make the koji from barley as well.
Japan's Liquor Tax Act defines single-distilled (pot-still) shochu as 45 % alcohol or less [liquor-tax-act].
Every number is labelled with how it is known. How this atlas is made
The Iki specification records that Iki is held to be the birthplace of barley shochu and the first place in Japan to make it. One theory has distilling reaching Japan from the Korean peninsula through Tsushima and Iki in the 15th century, when the two traded actively. Until the early Showa era (from 1926) barley shochu was made the sake way, with a starter of yellow-koji rice koji and three additions of rice koji and steamed barley. From 1941 the first mash used shochu koji and steamed barley went into the later mashes, and black koji came in, then white. In Oita, barley shochu making took off after wartime barley controls ended in 1951 (National Tax Agency history).
