Japanese spirits, like shochu, are finding a permanent place behind the bar right now.
Tetsuro Miyazaki, General Manager of iichiko USA talks to us about shochu, one of its top-selling brands, iichiko, and exactly what bartenders need to know about this must-know spirit.
Tell bartenders about Shochu.
The top bartenders in the United States are learning about shochu’s existence and uniqueness right now. Until 2019, shochu was a local spirit sold only in Japanese restaurants. Now, Japanese bartenders recognize the traditional elements and taste of shochu, and thanks to their success, other top bartenders are starting to use it as well.
Additionally, consumers are attracted to products that have more of a craft feel to them. I think this is the same for bartenders, who want to deepen their knowledge and use creative ingredients, and shochu fits their needs.
Shochu is a spirit that is still largely unknown, so I think it is a product that will provide bartenders with many more discoveries in the future.
Shochu is a native white spirit of Japan. Tell us more.
Shochu, a 500-year-old Japanese spirit made from a variety of grains and vegetables, outsells both Sake and Whisky in Japan. Although shochu can be made from around 50 different ingredients, it is most commonly made from barley, sweet potatoes, rice, brown sugar, and buckwheat. Iichiko shochu is brewed using only 4 simple all-natural ingredients: Barley, water, yeast, and koji. Koji is the secret behind all shochu – It kickstarts the conversion process from starch to sugar, and releases citric acid that serves to preserve flavor. It’s how iichiko can be so rich in flavor, character, and aroma but still so smooth and easy to drink.
Talk to us about iichiko Shochu.
In 1958, three family companies merged to form Sanwa (san for ‘three’, wa for ‘harmony’). A fourth family joined the following year, and the newly formed company produced a diverse range of sake, wine, and shochu. In 1979, iichiko debuted as a shochu made from 100% barley and distilled only once—a premium class of shochu known as honkaku shochu.
What should we know about iichiko expressions?
Today, iichiko is the leading brand of barley shochu in Japan. Additionally, it is the 27th largest distilled spirits brand in the world, selling more than seven million cases. Shochu exports from Japan in the past year totaled 61680cs (9L), of which over 40% was iichiko.
iichiko Silhouette + iichiko Saiten:
Our two expressions, iichiko Silhouette and iichiko Saiten are made from 100% barley. iichiko Silhouette is the traditional expression of shochu and Japan’s #1 shochu brand. Lighter and eminently drinkable, Silhouette pairs well with a wide range of cuisines and is traditionally enjoyed with food, at 25% ABV (alcohol by volume).
iichiko Saiten was crafted specifically for the modern bartender, iichiko Saiten is a full-flavored expression of shochu that is perfect for cocktails at 43% ABV (alcohol by volume).On the nose, iichiko Saiten is redolent with aromas of honeydew melon, white grape, pickled watermelon rind and kabosu citrus. There are also hints of soy, white pepper and rich barley notes.On the palate, iichiko Saiten has a strong start and a long finish. It exudes rich umami notes of jasmine tea, white peach, minerals and earth with some citrus and a saline finish that beckons another sip. Its complex flavors offer exciting options for mixing in cocktails.
Tell us about iichiko’s terrior.
iichiko is a true expression of a pristine natural environment. iichiko is crafted in Oita Prefecture on Kyushu, Japan’s southernmost island—a region famous for its clean air, lush greenery, dense cedar forests, mountainous terrain, and geothermal springs.
iichiko uses water sources that are naturally filtered through 1000 feet of volcanic rock. This exceptionally soft, iron-free water is vital to making award-winning shochu.
iichiko is the result of a true harmony between nature and science. These natural elements are paired with cutting-edge technology and clean production techniques that ensure quality and consistency. This allows iichiko to be distilled only once, to preserve maximum flavor and character, but with an elegant, aromatic nose and a very smooth finish.
What 4 Ingredients is iichiko made from?
Barley: iichiko is a Honkaku Shochu, the highest grade of shochu. This grade can only use one type of ingredient, can only be distilled once to preserve rich flavor and character, and no sweeteners or additives can be used. iichiko uses 100% two-row barley in its shochu, known as mugi (barley) shochu. This barley is polished to remove impurities and unlock the characteristic flavor and character of barley.
Koji: Koji is the secret behind shochu – it’s how iichiko can be so rich in flavor, character, and aroma but still so smooth and easy to drink. Koji kickstarts the conversion process from starch to sugar, and also releases citric acid that serves to preserve the barley’s flavor during the process. Koji is also the secret to unlocking umami – different strains of Koji are central to crafting soy sauce to miso and throughout Japanese cuisine. Shochu yeast is then added to the converted sugar, converting it into alcohol.
Water: iichiko is distilled in Oita Prefecture on Kyushu Island, Japan’s southernmost region. Oita is famous for its pristine environment and geothermal springs, and iichiko uses water naturally filtered through over 1,000 feet of volcanic rock. This soft, iron-free water is used to steep the barley. The barley is then steamed to prepare it for the conversion process from starch to sugar.
Yeast: Converts sugar into alcohol
Talk to us about iichiko’s distillation.
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. Jo-atsu (atmospheric) distillation creates more robust, richer flavors. These raw shochus are then blended to create the unique expressions of iichiko shochu.
What should bartenders know about serving shochu?
iichiko Silhouette is best served straight or on the rocks, but you can also use it as a versatile base for a low-ABV cocktail like a chu-hai!
iichiko Saiten is incredibly mixable and it’s savory flavors work well in craft cocktails. It’s great for re-creating classic cocktails like a Martini, or a Manhattan, but with a twist. It’s also a nice way to jazz up a Bloody Mary.
When a bartender is asked about iichiko shochu by one of their guests, what’s the most important/interesting information they can share?
Shochu is special because it is one of the only spirits that is distilled once and has zero sugar additives. The Saiten expression is the first umami-flavored spirit in the world. This means the spirit was only distilled once, allowing it to preserve its rich umami flavor and character.
Tell us a bit about the name.
iichiko, pronounced EACH-ko, derives from a dialect spoken in the Oita Prefecture of Japan and translates to “it’s good.”
The post Global Sip: Japanese Shochu appeared first on Chilled Magazine.
Source: Mixology News
