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Alcoholic drinks from Japan
Two smaller kinds of honkaku shochu. Soba shochu follows the usual two-mash method with steamed buckwheat as the main ingredient of the second mash. Kasutori shochu is distilled from the lees left after pressing sake, which are sealed to ferment further and then traditionally mixed with rice husks and steamed in a basket still.
| Buckwheat | Steamed, for the second mash of soba shochu[nta-fukuoka] |
| Koji and water | For the first mash of soba shochu[nta-fukuoka][hayashi2021] |
| Sake lees (sake kasu) | For kasutori; the law also allows lees with water, or lees with rice, rice koji and water[liquor-tax-act][jetro-oita] |
| Rice husks | Mixed into the lees for basket-still distillation of kasutori[jetro-oita] |
| Starter | soba shochu: koji (Aspergillus luchuensis, white or black) with shochu yeast; kasutori: the yeast already in the sake lees |
Total time across the recorded steps: 42 h
What changes: Koji mould spreads over steamed grain and fills it with enzymes and citric acid
Microbes at work in this step
Not documented for this step.
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
Two smaller kinds of honkaku shochu. Soba shochu follows the usual two-mash method with steamed buckwheat as the main ingredient of the second mash. Kasutori shochu is distilled from the lees left after pressing sake, which are sealed to ferment further and then traditionally mixed with rice husks and steamed in a basket still. Made in 7 steps over 42 h. The longest step, make koji (soba shochu), 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), in the koji for soba shochu and Saccharomyces cerevisiae shochu yeast, in soba shochu do most of the fermenting.
| Main step | 42 hReported[alic2023] | Make koji (soba shochu) |
|---|---|---|
| Temperature | 40 °C → 30 °CReported[hayashi2021] | Make koji (soba shochu) |
Soba shochu changes only the main ingredient of the second mash, to buckwheat. Kasutori skips the koji mash altogether and distils what is left from sake brewing; the Liquor Tax Act lists sake lees as a shochu raw material in its own right.
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
Soba shochu is a young kind. It was first made in 1973 in Gokase town in northwest Miyazaki, at a time when most shochu was grain-based and atmospheric-distilled and was thought smelly, and the makers turned to the town's buckwheat for a gentler spirit. Kasutori is older. Traditional kasutori is said to have been made from the 17th century, centred on Fukuoka, and in the Edo period sake breweries elsewhere distilled lees and spoiled sake as a sideline. In the traditional method the lees are fermented for a few months by their own yeast and distilled in a basket still. In the "kasu-moromi" method fresh lees are thinned with water and fermented about two weeks before distilling (National Tax Agency history).
