How do you drink Iichiko shochu?
How do you drink Iichiko shochu?
iichiko Silhouette Silhouette is enjoyed straight or on the rocks; served with water (both cold and hot); served in a chu-hi (or shochu highball) mixed with soda and fruit juice; or served with oolong tea or matcha tea. Silhouette can also be a versatile base for low-alcohol cocktails.
Is Iichiko a sake?
Iichiko is a pioneer in making barley koji. They mill the barley as a sake brewer would, which results in a light and fruity profile. Iichiko uses white koji and a mix of vacuum and normal pressure distillation. This shochu is also once distilled (honkaku).
Is shochu and soju the same?
Soju and shochu are both made from a base of fermented ingredients, often grain, such as rice or barley. “The etymology of their names are the same: the ‘so’ in soju and ‘sho’ in shochu both mean ‘burn’ or ‘burned’; the ‘ju’ in soju and the ‘chu’ in shochu both mean alcohol.
What is Mugi shochu?
English: Village Barley. Mura Mugi is a single distilled barley shochu produced in Kagoshima. Special Characteristics. Full-Bodied and Refined.
Can you drink shochu straight?
Straight up – Recommended for all otsu-rui shochu (Imo, kome and mugi shochu etc.) There should be no water added, cold or hot. Since straight shochu has a high alcohol content, it is best consumed with a chaser. It is best to drink with a chaser (an occasional sip of water.)
What goes well with shochu?
How to enjoy shochu with a variety of different foods?
- Imo, Sweet Potato Shochu. [Matching Foods] Pork chops, Margarita pizza, Fried tempura.
- Mugi, Barley Shochu. [Matching Foods] Smoked salmon, Caviar, Sliced pork with lemon sauce.
- Kome, Rice Shochu.
- Kokuto, Sugarcane Shochu.
- Awamori, Thai Rice Shochu.
- Soba, Buckwheat) Shochu.
How is shochu different from vodka?
Shochu is often compared to vodka, and the two are similar in both being distilled and typically clear, white spirits. Shochu is single distilled much like a whisky, and we also don’t filter, so we retain the character of the grain; and (2) vodka, like all western spirits, uses malted barley to sugarize the starches.
How do you drink Japanese shochu?
Since straight shochu has a high alcohol content, it is best consumed with a chaser.
- It is best to drink with a chaser (an occasional sip of water.)
- Clean taste shochu has to be chilled.
- Rich tasting shochu should be drunk at room temperature.
Do they drink sake in Korea?
Sake and Soju are beverages that are native to Japan and South Korea. Sake, which is commonly known as “rice wine,” is a brewed beverage that has been distilled from rice. It is made like wine or beer and is fermented and aged. Soju is mainly a Korean drink that is considered to be just like Vodka or whiskey.
How is Soju drunk?
You take that shot glass with two hands, turn your face to the side so you aren’t making eye contact with the person who handed you the glass, and shoot it. After the first drink, glasses are filled up whenever they’re empty, and people pass the bottle around the table.
What is Sanwa Shurui Saiten barley shochu?
It appears that Sanwa Shurui, the talented people behind the iichiko line of barley shochu products (see Stephen’s recent Kurobin tasting for more about the company’s philosophy), has been listening. Saiten is a 43% ABV all-barley shochu that is no lilting flower. Saiten is sweet on the nose and balanced from front to back on the palate.
What is iichiko shochu?
iichiko Shochu is the native spirit of Japan – a white spirit that’s incredibly rich in flavor, yet smooth and easy to drink with food. iichiko is made from 100% two-row barley, fermented with koji.
How is Honkaku shochu made?
Shochu yeast is then added to the converted sugar, converting it into alcohol. For Honkaku Shochu like iichiko, the moromi (mash) is distilled only once. iichiko employs two distinct distillation methods to create a special, balanced shochu. Gen-atsu (low pressure) distillation creates elegant, delicate, smoother flavors and an aromatic nose.
What is iichiko barley shochu?
Today, iichiko is the leading brand of barley shochu in Japan. The Japanese concept of wa, or harmony, continues to be a guiding principle for iichiko today.
