Types of shochu and awamori
Honkaku shochu is named after its main ingredient (sweet potato, barley, rice, brown sugar, buckwheat or sake lees); koji (white or black) and the still (vacuum or atmospheric) change its taste; awamori is Okinawa's spirit from Thai rice and black koji, called kusu when aged three years or more.
Honkaku vs. korui shochu
- Honkaku shochu (single-distilled): distilled once in a pot still, full of the ingredient's character. This is what KIKI covers.
- Korui shochu (multi-distilled): distilled many times in a column still; neutral, the base for chūhai and sours.
- Imosweet aroma, rich and earthyKagoshima, Miyazaki
- Mugitoasty and lightŌita, Iki, Miyazaki
- Komesoft, gently sweetKumamoto (Kuma)
- Kokutōrum-like sweetnessAmami only
- Sobamellow and nuttyMiyazaki and others
- Kasutorifrom sake lees, ginjo-likeFukuoka and others
LIGHTRICH
Kojiwhiteblack
Stillvacuumatmospheric
Yellow koji is sake's koji: fruity and fragrant.
Awamori
Okinawa's spirit from Thai rice and black koji (Ryukyu awamori). Aged three years or more it becomes kusu: rounder, sweeter, with vanilla-like notes.
Terms in this article
Also read
- Types of sakeJunmai, ginjo, honjozo, and styles like nama, genshu and nigori.
- How to read a sake labelGrade, polishing ratio, ingredients, SMV and acidity, nama and genshu, bottling date.
- Sweet or dry? Reading SMV and acidityHow to read the sake meter value and acidity, and why numbers aren't everything.
- How does awamori differ from shochu?Thai rice, black koji only, one single mash, plus where awamori sits in the law and its story.