Differences in taste according to the distillation method.
Brilliant aroma and soft taste.
Kuma Shochu continues to adapt with the changing times.
Different distillation methods produce differing tastes, such as vacuum distillation which produces a brilliant aroma with a soft flavour. This method has become popular since 1975.
Vacuum distillation is done by tightly closing the lid on the still and then vacuuming out the air from within using a pump. As the pressure inside the still decreases, so too does the boiling point of its contents.
As heat is applied, chemical reactions begin occurring within the moromi (“fermenting mash”) inside the still, and the aromas and flavours are then removed. This creates a mild and light tasting shochu.
Intense aroma and richness.
Atmospheric distilled spirits are distilled at normal atmospheric pressure, where the boiling point of water is 100°C. When rice-mash is distilled under normal atmospheric pressure, the rice-mash is put under intense pressure and
various kinds of substances are extracted, producing a rich aroma and depth.
Storage in barrels lends a special aroma and taste to unprocessed shochu. Different distillation methods and barrel types create different aromas and tastes.
☆ For detailed classifications, the koji used can be broken down into white, black and yellow types, respectively. Some use sake yeast and some use original yeasts. They are stored in earthenware pots and are kept for long periods of time (aged liquor is stored for more than three years).