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.