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
What is the shochu?
Posted by 9b | Filed under Shochu (2)
The shochu is “Distilled liquor. ” of typical Japan.
The distilled liquor is sake that distils the brewage as its name suggests and brews.
The next name is said, “Spirits”.
Sake is water of the principal ingredient and what other elements mixed with alcohol.
The boiling point of alcohol is lower than water and about 78.325℃ though the temperature of boiling water is about 100℃.
Alcohol with a naturally low boiling point evaporates early when sake is heated.
Sake whose alcoholic frequency is higher than original sake can be brewed by the thing that collects this steam and makes to the liquid again.
The sake brewed by this method is a distilled liquor.
Not only the shochu of Japan but also various distilled liquors are made in every country in the world though it is a distilled liquor of the feature that the frequency of alcohol is high.
The shochu is classified into “..shell.. shochu” and “..[**].. shochu” depending on a kind and an alcoholic frequency of the distillation machine.
An alcoholic frequency means the one of less than 36% ..shell.. shochu.
The feature ….shell.. shochu.. peculiarity in colorlessness in the made one ..the distillation as a main raw material of molasses and cereals with the consecutive distillation machine…
“White liquor” used is ..shell.. shochu to making the fruit wine.
An alcoholic frequency means 45% following ..[**].. shochu.
..[**].. shochu is distilled with the single expression distillation machine as cereals, potatoes, and raw materials such as nearby and the flavor and tasting are different because of the raw material by the made one.
It is called, “Real shochu”, is a peculiar does one to Japan, and “Awamori brandy” of Okinawa is ..[**].. shochu.
The popularity of the shochu ..flavor and flavor [noaru] [**] of the raw material.. has risen recently.
Various farm products only of the ground are used for the raw material by the provinces where the shochu is made.
