About Awamori brandy
Posted by 9b | Filed under Shochu (2)
Famous “Awamori brandy” is a shochu in Okinawa Prefecture.
It is said that Awamori brandy was transmitted to a Ryukyu kingdom (present Okinawa Prefecture) by China via Siam (present Thailand).
In a Ryukyu dynasty, Awamori brandy had a severe limitation as aristocrat’s drink in manufacturing and the drinking.
When becoming Okinawa Prefecture at the Meiji era, Awamori brandy seems to have come to be made by the private organization.
In the name of Awamori brandy, two or more origins are.
It is enumerated to have called, the thing of sake is “[Muri] ..meeting..” by the theory that the name was called “Millet harpoon” from the bubbling thing in the theory of having attached and the raw material because millet was used when sake is poured and Sanskrit and is enumerated the theory of having changed etc.
Awamori brandy uses the black malt suitable for a warm climate of Okinawa Prefecture well.
In general, black malt that did not mix easily miscellaneous germs came to be used in Okinawa Prefecture where the temperature was high as for white malt because it was perishable though white malt was used for the shochu.
Moreover, it is not rice of domestic and the rice produced in Thailand is used though the raw material of Awamori brandy is rice.
It can originally be said that peculiar feeling of quality of the rice produced in Thailand in which the smell and the pitter-patter are done will have put out a mellow smell and tasting Awamori brandy though it is one of the sake [nanoga] reasons transmitted from Thailand.
Awamori brandy is the decline of the taste by the preservation days and the temperature, and says, “Aged wine (Coos)” what ripened for three years or more.
In the aged wine, a deep flavor and a mellow flavor are rich sake.
Moreover, there is a method “[**ji]” that pours little by little, adds new sake to old sake, and presses ripening in Awamori brandy.
If it is Awamori brandy that 50% of the gross weight of Awamori brandy that is [**ji] laid down for three years or more, it is called [koremo] an aged wine.
Tags: aged wine, and Ryukyu, Awamori brandy, Okinawa, Shochu
Kind and dish 2 of shochu
Posted by 9b | Filed under Shochu (2)
It is sake that can enjoy itself though grog, hot-water remunerative, a lock, and various ways to drink are ..[**] that can be enjoyed.. shochus (real shochu). eat as sake when being eating
They are made to throw the element such as oils and fats of the dish that remains in the mouth by drinking the shochu while eating and neatly.
This is a feature of a shochu alone in other distilled liquors without.
I introduce the dish suitable for the kind and each shochu of the shochu because there is various kinds of shochus by the raw material.
In “Unrefined sugar shochu”, unrefined sugar and the U.S. malt that can be done by condensing sugarcane are raw materials.
The feature is to taste it by looking like a deep, sweet smell and ram like the caramel sweetly and easily.
It is a shochu to which things produced only in Amami Islands in Kagoshima Prefecture are not permitted.
As for the shochu, sugar is not contained though the sugar of the shochu ready because sugar flies by the process of the distillation is 0 though unrefined sugar has the smell and tasting that this shochu of the raw material is sweet.
It is 0 and because the calorie is also low, sugar is a popular shochu among the woman though it is sweet.
A greasy dish with sweetness is suitable for a deep, sweet smell and tasting the unrefined sugar shochu well.
The boiling putting of bonito’s ginger [ni] and [kinki], do broil with soys of the spit cutlet, the sukiyaki, and the yellowtail in the Japanese food, and sweet-and-sour pork etc. are suitable for the yakitori etc. of the drip taste in Chinese.
In “Awamori brandy”, a rice produced in Thailand and black malt are raw materials.
The intoxication waking up is sake with an often fresh tap though the depth of a deep smell and the flavor is a feature.
It is a shochu of well-known Okinawa Prefecture.
A strong dish of the flavor similarly suits a strong smell and a deep tasting well about Awamori brandy as for the impact.
Of course, it is fit in local specialties of Okinawa Prefecture that used the sweet herb.
In the Japanese food, the Shanghai [gani] dish etc. are suitable for ..European food such as white dressing of the Okinawa dish whole, [uruka], and the bamboo shoot.. tartar sauce etc. of the chicken lobster and the avocado in Chinese.
Tags: and raw material, Awamori brandy, dish, Shochu, unrefined sugar shochu
Kind and dish 1 of shochu
Posted by 9b | Filed under Shochu (2)
It is sake that can enjoy itself though grog, hot-water remunerative, a lock, and various ways to drink are ..[**] that can be enjoyed.. shochus (real shochu). eat as sake when being eating
They are made to throw the element such as oils and fats of the dish that remains in the mouth by drinking the shochu while eating and neatly.
This is a feature of a shochu alone in other distilled liquors without.
I introduce the dish suitable for the kind and each shochu of the shochu because there is various kinds of shochus by the raw material.
In “U.S. shochu”, rice and the U.S. malt are raw materials.
A mellow, soft tasting is a feature, and I think that even the person named not good comparatively drinks the shochu easily.
It comes to make the U.S. shochu at the point of production of sake recently, and it is made in the whole country though Kumamoto Prefecture Hitoyoshi City was a productive center of the U.S. shochu.
The dish with the flavor suits a soft tasting the U.S. shochu well.
Ginger is burnt, it comes, and cooking [hafukahire] [ni] and the dry adductor muscle of shellfish etc. are ..Chinese.. of mushroom butter saute, Camembert, and the tuna dish, etc. suitable in the European food such as the horse meat dishes of [ke], the [dango] ..soaking ..a mustard lotus root and high greens…. soup, and pork in the Japanese food.
In “Wheat shochu”, barley, barley malt or the U.S. malt is a raw material.
It has a smell that is peculiar to wheat and fragrant, and the shochu of dry with a refreshing losing temper.
Because it is wheat as which the raw material of the whisky is the same, it is being drunk well by the person who likes foreign drinks.
The productive center of the wheat shochu of the top of Japan is Oita Prefecture.
In tasting that the wheat shochu is refreshing, it is suitable for any dish well.
The [sakemu] doing of [haasari] and the mackerel are burnt of the salt in the Japanese food and it comes, and it rolls in five seafood eye chow mein and spring in Chinese like the garlic saute and the chicken grill etc. of the seafood, and stir-frying swimming crab’s etc. are suitable in the European food like the beating of the taste, the yakitori of saltiness, and the handle skilfully etc. of saltiness.
In “Potato shochu”, a sweet potato, the U.S. malt or the sweet potato malt is a raw material.
The extension of the smell and sweetness with strong sweet potato, and features are to taste it of steady.
Kagoshima Prefecture means the thing of the potato shochu in Kagoshima Prefecture at the main productive center as for sake.
Popularity has come out from the potato shochu whilom in the shochu boom for tasting with a too strong smell and the peculiarity recently though there were a lot of people not good.
A thick dish is suitable for the steady tasting with the individuality of the potato shochu well.
The miso pickle is burnt, it comes about beef, and the oyster stir-frying etc. of Ma-po Dou-fu and beef are ….Japanese food.. bonito’s beating.. suitable in the European food like mackerel’s miso [ni], [satsuma] [age], the stewed fatty pork, and the crubeen, etc. in Chinese as the sparerib, the sirloin, and beef.
Tags: and dish, potato shochu, Shochu, the U.S. shochu, wheat shochu
It is a shochu and a stress reduction.
Posted by 9b | Filed under Shochu (2)
Recently, it is not an exaggeration to say life everyone holding the stress from the adult to the child.
As for the source of stress, work, the interpersonal relationship, study, love, and bringing up a child, etc. are various.
The state that the load hangs to man’s mind and body is called a stress.
The bowl to which some pressures hung with there no stress and the ball of [man] Maru had been distorted hung about the stress when the stress was compared to the bowl.
To our regret, the stress never disappears as long as it is alive.
We will recommend such a means to relieve one’s stress to drink the shochu.
If sake is drunk, it becomes good feelings enhanced somehow by tipsiness feelings.
The tiredness of the body and painful on the psychology sides of work and study, etc. are forgotten.
The act of becoming feelings that may drink this sake must suppress mind and body’s distortion, calm down the stress, and it works like the sedative.
If feelings good [ku] next morning is received, the stress is not accumulated drinking the shochu even if a day with the stress is spent.
Then, why is the shochu good in sake?
The shochu is especially excellent sake in health aspects in sake.
The calorie is also low, the thrombus is prevented, and a good shochu for beautiful skin is a good thing.
If sake is drunk, such a healthy shochu is good for the stress reduction with great pains.
It is good that it enjoys oneself over the shochu alone at home, and recommends drinking with companions whom the nature suits.
The stress will be canceled by sharing happy time, and the exchange with companions deepen more.
Tags: and it drinks., it cancels, sake, The shochu, the stress
About the calorie of the shochu
Posted by 9b | Filed under Shochu (2)
In the shochu, sugar is 0 and sake with a low calorie.
Sugar is not contained in the shochu that flies because the shochu is a distilled liquor by the process of distilling sugar and is ready.
Because sugar is 0, [danzen] is geted down to the calorie of the shochu compared with the sake such as other sake and the beers.
In the shochu, it is a welcome feature that the amount of included purine bodies is a little.
Purine bodies are kinds of the nucleic acid contained in the food whole.
It becomes impossible for finish it exhausts to outside of the body when the amount of the uric acid increases by taking it too much, and purine bodies accumulate in the body though it is resolved in the inside of the body and it changes into the uric acid and it goes out to outside of the body.
It is said that it causes ventilation when the uric acid is accumulated.
Especially a lot of purine bodies are included in the beer.
Sake also contains purine bodies that are more a lot more than purine bodies included in the shochu.
We will recommend such a person to substitute the drunk sake from the beer and sake to the shochu though there is a person that sake is not stopped though ventilation worries.
There is working that melts the thrombus in the shochu, too.
It is safe also even in the person who cannot drink the shochu.
It seems to achieve the effect as which it is the same only to smell smelling.
Moreover, if he or she uses it as dish sake, a person not good at the shochu might be good.
However, when the dry snack eats together is a high calorie even if the shochu is very low the calorie and good sake for the body, the effect cannot be achieved.
Moreover, drinking too much is a caution needed.
Getting has a bad influence for the body as sake is drunk too much even if it is good for health.
Let’s enjoy by the proper quantity, and bear it in mind healthily.
Tags: and health, calorie, purine bodies, Shochu, sugar
Shochu and sake cup and bottle 2
Posted by 9b | Filed under Shochu (2)
How if it sticks to the sake cup and bottle that puts the shochu when the shochu is drunk?
The sake cup and bottle is the one that the hand touches directly when the shochu is drunk.
I think that the shochu drunk with my favorite sake cup and bottle is the re-special.
I introduce the sake cup and bottle suitable for the shochu.
The southern part such as Kagoshima Prefecture and Okinawa Prefecture is mainly used for “Clatteringly” with the bottle of pottery that puts the shochu that does heating sake.
If [gara] of a dignifiedly steady flask type is compared with the man, it will be able to be called a woman sake cup and bottle clatteringly by the bun type with a beautiful curve.
Clatteringly, it is an easy, easy-to-use sake cup and bottle used when the drinking turning of sake is done.
When pouring into the cup, it stabilizes very much because ..moxa cautery [suno].. shape is had.
There is a theory that the name clatteringly said has come from the thing that something is clatteringly heard when the one that the bottle emptied is shaken.
The potsherd was put in the calla calla because it was impolite when an empty bottle was passed to the other party when sake was drunk and turned and it seems to have understood whether there was sake because of the shaken sound.
Moreover, the dialect of “Borrow” is said, “Calla” in Okinawa Prefecture.
There is a theory said coming be called clatteringly from the thing said, “Clatteringly (Let’s borrow, and borrow)” at the time of the drinking turning, too.
It is a sake cup and bottle called “[Sorakyuu]” is the highest masterpiece in the choc.
It played so that the drinking [beeno] people may drink dynamically and [sorakyuu] was born as a feeling sake-cup.
The bottom is sharpened like the scene, and rolling unstable shape is had when putting it on the table.
Because the shochu poured into [sorakyuu] cannot be put, it is necessary to drink up.
“[Sora]” and the presented shochu are said that the name was given from the thing drunk up with [sorakyuu] , saying that “[Kyu]“.
It sharps at the end, and there is [sorakyuu] of the type that the hole opens in the bottom, too.
In this case, the hole is closed and drunk by the finger so that the poured shochu should not leak from the hole.
“Satsuma [kiko]” is a famous sake cup and bottle of original Satsuma.
“[Kiko]” is a thing to carve the glass the pattern cutting it.
It is taken from Europe to Japan, and it has developed in Satsuma.
It is a small sake cup and bottle as installed on the palm, and a typical color is red.
The feature of Satsuma [kiko] is beauty of the color gradation.
This is said, “Shade it off”.
Because an optical addition and subtraction of a vivid color of the crystal glass and a fine cutting is beautiful, it is sake cups and bottles that can enjoy themselves over the poured shochu by eyes.
Tags: and [sorakyuu] and clattering Satsuma [kiko], sake cup and bottle, Shochu
Shochu and sake cup and bottle 1
Posted by 9b | Filed under Shochu (2)
How if it sticks to the sake cup and bottle that puts the shochu when the shochu is drunk?
The sake cup and bottle is the one that the hand touches directly when the shochu is drunk.
I think that the shochu drunk with my favorite sake cup and bottle is the re-special.
I introduce the sake cup and bottle suitable for the shochu.
“Black [dyoka]” is a traditional sake cup and bottle in Kagoshima Prefecture that uses it when heating sake is applied.
It is possible to do with black moxa cautery [sude] and the earthenware that can be done by the Satsuma scorch and it is a feature that the bottom is spatulate.
They are made to put the grog of the potato shochu in black [dyoka] and to become familiar on the first, and please do black [dyoka] the next day and do heating sake by the direct flame as it is.
The sweetness of the potato looks better and it becomes [torori] [toshita] [kansake] if it warms it so that heat may turn evenly while moving black [dyoka] little by little.
Making to heating sake by which the person skin level of 37?38 degree paints the temperature is the most delicious point.
The sweetness of the potato comes out when a little cooling it when warming it too much.
After it finished using it, black [dyoka] is kept without washing.
Tasting when the shochu soaks into black [dyoka] by the thing not washed, and it drinks next becomes rich.
There is a theory that “[Chuka]” of a Chinese reading of the theory and [sakebin] that was called “[Inoshishikiba] ([choka])” from the thing that the lip for pouring is like to wild boar’s fang spoke with a local accent , saying that “[Choka]“.
“[Gara] and choc” is traditional sake cups and bottles to drink the shochu delicious.
The Kumamoto Prefecture Kuma-gun is mainly used well.
As for [gara], the lip for pouring is attached to the one that shape like the flask was had.
It pours without watering the shochu with strong alcoholic frequency, it warms, and it is drunk.
The choc is a sake-cup.
It is said that it was called, “Small sake cup (choc)” from the thing that shape looks like wild boar’s mouth.
The Kumamoto Prefecture Kuma-gun where [gara] and the choc are often used does about the Kuma shochu at the point of production.
In how to drink the Kuma shochu, drinking to lick little by little seems to be a method.
Tags: and choc, black [dyoka], sake cup and bottle, Shochu, [gara]
Cocktail of real shochu
Posted by 9b | Filed under Shochu (2)
A real shochu is generally drunk by hot-water remunerative, grog, and the lock, and there is a cocktail based on a real shochu, too.
It makes from a real shochu, and I introduce how to make a delicious cocktail.
〈 milk shochu 〉
･Sweet wheat shochu of alcoholic frequency 25%
･Milk
･Proper quantity of honey
･One slice of lemon
1.Milk and the wheat shochu are milks: It prepares it so that the ratio of the wheat shochu may become 1:1.5.
2.Honey is melted in often cold milk in addition.
3.The wheat shochu is added, the slice of the lemon is put, and the completion.
〈 egg sake 〉
･U.S. shochu or Awamori brandy 180cc of dry of alcoholic frequency 25%
･Water 60cc
･The egg by as many as one yolk
･Proper quantity of sugar
1.Sugar and water are added to the yolk of the egg and it often mixes it.
2.1 is moved to the shaker, the U.S. shochu or Awamori brandy is put, and Sheik does.
3.It pours into the glass and the completion.
It can enjoy oneself over a European style cocktail that differs for a moment by making the kind of the shochu an unrefined sugar shochu.
〈 plum wine 〉
･Potato shochu of 35% in alcoholic density or sweet U.S. shochu and wheat shochu 900ml
･Ome (one that [kizu] is not, and has not yellowed) 500g
･Crystal sugar 500g
1.Ome wet-cleans beautifully and wipes the water off firmly. [Heta] is removed by using the bamboo skewer and the toothpick.
2.Ome and the crystal sugar are put in the preservation bottle that to be able to be sealing up it that disinfects the hot water and often dries it. It caps pouring the shochu, it seals up, it keeps in a cool place that avoided direct sunlight for three months, and the completion.
〈 garlic sake 〉･U.S. shochu 900ml of Awamori brandy or dry
･Garlic 500g
･Crystal sugar 250g
1.The hull and the film of garlic are beautifully peeled off.
2.Garlic and the crystal sugar are put in the preservation bottle that to be able to be sealing up it that disinfects the hot water and often dries it. It caps pouring the shochu, it seals up, it keeps in a cool place that avoided direct sunlight for three months, and the completion.
A sweet potato shochu, the wheat shochu, and the unrefined sugar shochu might be good for a European style fruit wine etc.
Moreover, we will recommend the U.S. shochu of Awamori brandy and dry for Japanese style garlic sake etc.
Tags: cocktail, dry, real shochu, Shochu, sweet
Sweet and dry of shochu
Posted by 9b | Filed under Shochu (2)
Sweetness and painful of sake were displayed by the specific gravity of water and alcohol in the 1965’s.
As for sake that it is strong and sugar is a little, the specific gravity of alcohol lightens more than water.
As for sake that alcohol is little oppositely and sugar is a lot of, the specific gravity of alcohol becomes heavier than water.
As for sake with light specific gravity, at that time, sake that it was dry, and the specific gravity is heavy was assumed to be sweet.
Because the specific gravity of the alcohol of a real shochu of the alcoholic frequency 25% was light with 0.97 compared with water 1, a real shochu was called the sake of dry.
A painful, sweet because of amount of the acid degree thing turned out the sake of the same specific gravity when entering the 1975’s.
When there were a lot of acid degrees, sweetness and painful of sake came to be compared by the balance of the specific gravity of the acid degree because it was sweet when it was painful and few.
As a result, a real shochu as which an alcoholic frequency was the same was able to do sweet and dry, too.
When a real shochu is compared according to a main raw material, the potato shochu with a sweet smell of the sweet potato and the unrefined sugar shochu of a rich smell of the caramel feel sweetness in the drinker because the sweet smell reacts to sense of smell and the taste.
Alcohol and sweetness and painful are related to sweetness [tsura] of sake.
In general, the one of sake with high alcoholic density felt sweet seems to be abundant.
It is felt that the smell of alcohol boils up from the stomach when the real shochu refined on the other hand too much is drunk and the shochu is painful.
The difference of the malt used relates to sweetness and painful, too.
The shochu that used black malt ..sake.. finishes about dry with a wild taste.
The shochu that used white malt ..sake.. finishes about soft sweet for each mouth.
Tags: alcohol, dry, real shochu, Shochu, sweet
About the chuuhai
Posted by 9b | Filed under Shochu (2)
“Chuuhai” is a word that omits “Shochu highball”.
It is a meaning of shochu divided with the soda water.
It divides with the soda water of ..shell.. shochu and the sake seasoned with the fruit juice.
However, the can chuuhai sold in tavern and the shop also is a base such as vodka and has the one that the shochu is not used in recent years.
The chuuhai is classified as low-alcohol drinks such as not the shochu but cocktails now.
The chuuhai is known as a low-alcohol drink that can be easily enjoyed now.
It introduces the chuuhai in the home and I introduce a basic way to drink because I am delicious.
“Basic chuuhai”
The shochu: The soda water is drunk ..drinking.. ratio it at 1:4.
For tavern, it is mostly put out at this rate.
I think that it is a ratio that even the person with so not strong sake can enjoy.
“Chuuhai of rather strong”
The shochu: The soda water is made the ratio of 1:2.
The chuuhai felt strong for a moment in tavern is this ratio.
It is a ratio to be almost the same as a basic ratio of hot-water remunerative, and to be able to enjoy the taste of the shochu.
“Chuuhai that put fruit juice in”
The fruits of [**tachibana] systems such as the lemons and grapefruits are squeezed and it puts it in the ratio of a basic chuuhai.
It is a popular chuuhai in tavern.
“Chuuhai divided with juice”
The shochu: juice: The soda water is made the ratio of 1:0.5:1.5 or 3.5.
It divides with the calpis and the juice, etc. and it drinks.
Wanting to enjoy it will come to drink easily well about sake if the ratio of the juice is increased more.
There is not necessarily thing that it is necessary to drink at this rate because it is a basic to the end ratio.
It must arrange as I like it, and it is necessary to enjoy oneself over one’s own, original chuuhai.
Tags: and alcohol, chuuhai, sake, Shochu, soda water
