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The Making of Honkaku Rice Shochu
An uncomplicated and honest Shochu made only from rice and water. This is authentic Honkaku Rice Shochu.
While the ingredients that go into our Shochu are few, they are guided through a delicate fermentation process by the invisible presence of rice koji and yeast.
Join us as we look at the manufacturing process of Honkaku Rice Shochu, at the heart of which lies the transformative power of fermentation.
STEP 01Washing and Steaming the Rice
The rice is carefully washed, allowing the water to penetrate and be absorbed all the way to its core. The rice is then steamed, creating the conditions necessary to make koji.
STEP 02Koji Production
Koji is cultivated by allowing the koji starter to grow on the steamed rice. In the koji production room, temperature and humidity are carefully controlled while the rice is brought to a state where it is “internally moist, with a hard outer shell.”
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STEP 03Primary Preparation
Water and yeast are added to the finished koji and left to mature for approximately six days. This stage is referred to as the “Primary Preparation” and produces the ‘primary mash.’
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STEP 04Secondary Preparation
Additional water and steamed rice are added to the primary mash and left to ferment for an additional 15 days, resulting in the ‘secondary mash.’ This stage accelerates the saccharification of the starches in the rice and fermentation of the alcohol.
At this stage, if you were to add potatoes or barley instead of steamed rice, it would result in potato or barley varieties of Shochu.
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STEP 05Distillation
After distilling this secondary mash, we are left with raw, undiluted shochu. At Takahashi Shuzo, we employ a ‘vacuum distillation method’ which distills at a lower temperature, resulting in shochu with a light, mild flavor.
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STEP 06Storage
The distilled, undiluted Shochu is stored in a tank, earthenware pot or barrel (depending on the product being made) and kept for three months. This storage period allows gases to escape, concentrating and enhancing the flavor.
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STEP 07Blending
The stored Shochu is then blended with water in precise ratios, producing an even fuller flavor. The completion of this stage at last results in Honkaku Rice Shochu.
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STEP 08Bottling
Each bottle is individually hand-inspected before finally being shipped all over the country and to the world.
