Discover Shochu Otsu-type (Otsu-rui)
Otsu-type Shochu has to be made with the single distilling method, a very traditional distilling method used since the 14th century.
This type is popularly known as “Real Shochu” (honkaku-shochu.) is made with raw material and it’s categorized as “otsu-rui.”
This type normally has a rich flavour and aroma of the principal ingredient with each raw material adding a different and unique flavours and aromas to it, tends to be diluted with water to reduce the alcohol content to less than 45 percent.
Imo (Sweet Potato)
Imo has a plump fragrance, and soft sweetness, often herbal, “harsh” (compared to rice or barley) and not recommendable for new beginners.
Mugi is aromatic and flavourful (umami.) The smooth, balanced flavour is pleasant and easily drinkable. It’s good for mixing into cocktails or drinking on the rocks.
Kome is the original historical type made of Japonica short-grain rice, and are the smoothest, cleanest, driest type.
Kokuto is a specialty type from the Amami Islands in south Japan where the sugar cane plantations on the Amami islands are said to date back to the seventeenth century. It has a mild taste and is not as sweet as you would expect. Its alcohol can be easily absorbed in the body; you won’t suffer from a hangover
Awamori (Thai rice)
Awamori is a type shochu from island of Okinawa. It is distinct from other Otsu shochu. Shochu usually has two brewing processes before distillation, but Awamori needs only one because of the weather on Okinawa. This type has a deep fragrance and body and it’s milder if it’s aged. Recommended for those with a higher knowledge.
Soba has a fruity aroma and a unique sweetness. Compared with others, it tends to have a cleaner taste, making this very popular for beginners.
The making process can be made from a lot wider variety of raw ingredients, and not limited.
- Chestnut (kuri)
- Corn (tomorokosh)
- Pumpkin (kabocha)
- Sesame seed (goma)
- Carrot (ninjin)