Join us on our latest episode where we try the most consumed spirit in Japan, Shochu. This Japanese distilled beverage is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. The main crucial ingredient in shochu is Koji and is a cooked grain (rice, soybeans or barley, etc) that has been inoculated with a fermentation culture called Aspergillus oryzae, koji mold. Koji is prepared by adding koji mold to steamed grains, then carefully kept in warm, humid conditions that promote growth. Rice is the most frequently used grain for making koji.

Is Shochu good? Does it really deserve to be the most consumed spirit in Japan? Is it worth it? Only one way to find out...

Special guest on this episode is our friend Brandon from Ethereal Brewing and The Void Sake Company in Lexington, KY.



https://www.satsuma.co.jp/english/con-shiru-shochu.html
https://honkakushochu-awamori.jp/english/professional/shochu-production-method/koji/









#newrelease #shochu #koji #spiritreviews #drinkreview #podcast #isitworthit #arsenicculture




























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Shochu And The Mold That Makes IT Great-E98

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