Shochu Seminar &Tasting by Japan Sake & Shochu Makers Association @ Renaisance Hotel

After several awe-inspiring palate affairs, the journey has now taken us to another level up in exploring the unique alcoholic beverage from the Land of the Rising Sun.

Guests and media friends at this seminar are thoughtfully fed with more information pertaining to Japanese Shochu and how this traditional spirits is produced. During the opening speech by Japanese speaker, we are also enlightened on the shochu basic introduction and tips on how to best enjoy it. With the aim to impart more knowledge on Shochu at this augural introduction seminar to the Kuala Lumpur market, each guests is also guided on some sensory evaluations in distinguishing the major types of ingredients used; namely barley(mugi), rice(kome) and sweet potato(imo).

Area where the distinguished shochu producers are seated.

As for the media partners and invited guests are cordially located here.

 

Therefore, each table is prepared beforehand with a set of sampling of shochu varietals, ranging from Sweet Potato, Rice, Barley (Popular), Awamori and last but not least, Barley (Traditional- which is of stronger taste).

Though only 5 types of shochu are prepared during this sampling session, there are indeed several more base ingredients which offers wide-ranging tastes and flavours,  that are locale to its respective places of origin. 

Japan Region	Sake lees (Nihonshu-kasu shochu)
Hokkaido	Potato (Jyagaimo)
Nagano	Buckwheat (Soba)
Kumamoto	Rice (Kome)
Iki City, Nagasaki	Barley (Mugi)
Okinawa	Thai Rice & Black Koji (Awamori)
Amami Island	Brown Sugar (Kokuto)
Kagoshima	Sweet Potato (Imo)
Miyazaki	Sweet Potato (Imo), Buckwheat (Soba)
Oita	Barley (Mugi)
Izu Island	Sweet Potato (Imo), Barley (Mugi)

So what is Shochu actually, you might ask. Generally, these beverages are also a type of distilled liquor that uses koji mold during its production with ABV usually ranging from 20% to 30%, slightly higher than beer. Back in Japan, Honkaku Shochu (Authentic Shochu) and Awamori are known as “Kokushu”, which means national authentic alcoholic drink that shares the same reputation as sake. Indeed, we can see our Japanese compatriot really takes much pride in ensuring the best quality of shochu is produced and are more glad than happy to share with us the many unique ways of enjoying these specialties at the international arena.

Koji – rice/ barley cultivated with koji-fungus (a mold type), that supply the essential    enzyme which catalyses fermentation, contributing a mild taste to sochu. The Honkaku Shochu uses white koji whereas Awamori utilizes black koji.

Difference between production of Honkaku Shochu and Awamori is that, the latter only requires first fermentation which eventually, both would need to undergo single distillation, ensues by proper aging, filtration, water dilution and storage before is ready for commercial purpose.

Alright, enough of facts-feeding and thank you guys, for bearing with me :)

Along the slide shows presentation, we are also guided nobly on how the shochu tasting should be and to distinguish them decently.

Shochu Types	Typical Flavour Characteristic
Sweet potato	Sweet and citurs-like aroma, soft and broad sweetness
Rice	Popular - Mellow and rose-like aroma, light and soft taste
	Traditional- Resembles cooked rice and getle flavour
Barley	Popular - Fresh and flowery aroma, light and clear taste
	Traditional- Roast barley-like with bittersweet flavour
Awamori	Popular- Complex and straong flavour
	Aged- Increasomg vanilla and mushroom-like aroma with smoother taste

Among the 11 Japanese Shōchū producers that participate in this seminar.

The seminar is soon rounded up with food feasting, followed by casual shochu tasting.

Every bon vivant’s palate is treated with sumptuous array of delicately garnished morsels from the kitchen of Renaissance Hotel.

Whole Baked Red Snapper in Salt Crust with Warm Ratatouille Vinaigrette

Juicy fish meat albeit wrapped with thick coarse salt layer that injects natural saltiness complementing its freshness.

European Top Cheese Platter

Made up of Peppercorn, Goat Cheese, Brie and Gorgonzola assortments. Those dainty and edible petals just spice up this platter even more!

Beef Fillet in Brioche with Cream Spinach

Tender meat alternately sandwiching wilted spinach delectably.

Medley of slow roasted vegetables

Great choice of salad alternatives with slightly seared beet roots as one of the unique pairing though. Mild earthy and smoky taste but nutritious!  

More moreish dishes to tame the tummy before the shochu exploration.

There are even some Western fares to complement the shochu tasting.

My very own floral-designed cheese platter.

Subsequently, shochu tasting session commences as we are led by one buddy, who happens to be a devotee of distilled booze.

Our sensuous tour is accompanied by myriad of shochu from numerous producers.

Japansch Zaky Kannoko (From Satsuma Shuzo Co., LTD)

~ Type : Mugi Shochu (Distilled spirits made from barley)

~ Made from barley and aged for long time

~ ABV 25%

~ Malt starter: Shiro Koji (White Koji)

~ Taste: Smooth and mellow, with light smoky aroma

~ Distillation method : Normal pressure, single distillation

Shochu Ya No Umeshu (From Satsuma Shuzo Co., LTD)

~ Umeshu (Japanese Plum Liquor)

~ Made from Nankobai plum

~ ABV 14%

~ Sweet- sour balance and blended with sweet potato shochu

Aka Satsuma (From Satsuma Shuzo Co., LTD)

~ Imo Shochu (Distilled spirits made from sweet potato)

~ ABV 25%

~ Malt starter: Shiro Koji (White Koji)

~ Made from Ei Murasaki sweet potato

~ Fruity and mild sweetness, with luscious smooth finish

~ Normal pressure, single distillation

Shochu and sake aficionado are seen inquisitively mingling around for more details.

Plum Liquor of Wasanbontou (From Genkai Shuzo Co., LTD)

~ Authentic barley shochu, plum, Wasanbon sugar and honey

~ ABV 15%

~ Sour-sweet and mellow

Thank you for your hospitality and many insightful tips.

Iki Super Gold 22 (From Genkai Shuzo Co., LTD)

~ Barley (2/3)  and malted rice (1/3)

~ White Koji

~ ABV 22%

~ Robust flavour

~ Reduced pressure distillation

 Nadeshiko (From Ikinokura Distillery Co., LTD)

~ Flower yeast extracted from dianthus flower

~ Barley and malted rice

~ White Koji

~ ABV 25%

~ Refined and light sweetness

~ Reduced pressure distillation

Gojujyo Tsutsumi (Tsutsumi Shuzo CO,. LTD)

Gokujyo means the finest quality; a luxury product that you can enjoy with a unique fragrance, color and personal taste.

Printed number on the bottle (in this case is #145), is the barrel number, with each range limited only to a few hundred.

~ Rice, malted rice, dietary fibre

~ ABV 40%

~ Deep rich flavor of full-bodied

~ Very smoky and some likens it to whisky.

~ Reduced Pressure Distillation

As for me, I personally prefer and is enticed by the pinkish Koishisou (Red Perilla Liquer) from Sengetsu Suzho), seconded by the sour-sweetness taste of Tsutsumi Shuzou’s plum wine, Kurahachi-Umeshu.

Koi Shiso  (Sengetsu Shuzo Co., LTD)

This is Red Perilla Liquer.

Its natural colour is extracted from the Japanese Basil which has a high content of minerals and vitamins. Fairer sex would love it by all means. Like its namesake; Koishisou, which means “I am in the mood for love”.

~ Rice shochu, red shiso, fructose and citric acid

~ ABV 7 %

~ Nutritiously sweeter and fruity

Kurahachi Umesyu (Tsutsumi Shuzo CO,. LTD)

Acidulent and full-bodied flavor produced from barrel-shochu, Shirakaga plum and rock sugar.

~ Plum wine

~ Rice Shochu, Shirakaga plum, rock sugar

~ ABV 14%

In a nutshell, this Sochu Seminar & Tasting serves to be an eye-opener in educating and providing gastronome with another alternative when it comes to liquor pleasure perse. The shochu is quite versatile in the sense that it could drank on the rock; adding ice cubes, adding hot or cold water for a comforting sensation or even concocted with varieties of cocktails and sodas. With moderate intake of shochu, it does boost several health benefits that includes reduced risk of obesity due to non-sugar usage and lower calories, and  even aromatherapy effects.

Am pretty sure in no time, shochu would be widely talked about and its knowledge gets expanded steadfastly throughout the oversea market that naturally leads to its robust expansion. It could also well be a convincing competitor when it comes to exquisite aperitif which am really looking forward.

Such an uber awesome and discovery night indeed!

どうもありがとうございました

Dōmo arigatōgozaimashita……………….

Japan Sake and Shochu Makers Association

Address: 1-1-21 Nishishinbasi, Minatoku, Tokyo 105-0003 Japan

TEL: +81-3-3501-0101 (Japanese language only)    

Link : http://www.honkakushochu-awamori.jp/english/

          http://www.japansake.or.jp/sake/english/

Seminar Venue:

Renaissance Kuala Lumpur Hotel

Corner of Jalan Sultan Ismail and Jalan Ampang, 50450 Kuala Lumpur, Malaysia

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