Sh? ch? ( ?? ) is a Japanese distilled drink of less than 45% alcohol by volume. Usually distilled from rice ( kome ), barley ( mugi ), sweet potato ( satsuma-imo ), buckwheat ( soba ), or brown sugar ( kokut? ), although sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes or even carrots.
Usually sh? Ch? containing 25% alcohol based on volume, which is weaker than whiskey or vodka of standard strength but stronger than wine and sake. This is not unusual for some sh-flutes? Ch ?, which is more likely to be used in mixed drinks, containing up to 35% alcohol by volume.
Sh? Ch? comes from Ky? sh? but produced in locations throughout Japan.
Video Sh?ch?
Etimologi
In linguistics, the word sh? Ch? ( ?? ) is Japanese from Chinese ?? (pinyin: sh? oji? ; literally: "burn liquor"), which is an obsolete form in modern Japanese language.
Maps Sh?ch?
Culture
Drink
Sh? Ch? not to be confused with sake, grilled rice wine. The taste is usually much less fruit and very dependent on the nature of starch used in the distillation process. It is often described as "crazy" or "unpretentious".
Sh? Ch? drunk in many ways according to season or personal taste:
- neat, i.e., itself without anything added.
- on the rocks, that is, mixed with ice
- diluted with room temperature or hot water (' mizuwari ' or ' oyuwari ', respectively)
- mixed with oolong tea or fruit juice
- as ch? hi, mixed drinks consisting of sh? ch ?, soda, ice and some spices, often lime, grapefruit, apple or ume
- mixed with a low-alcoholic drink known as hoppy
Sh? Ch? is widely available in supermarkets, liquor stores and department stores in Japan, while chuhai cans are sold at some vending machines everywhere in Japan. However, more difficult to find sh? Ch? outside Japan except in urban areas with a sizeable Japanese population. Interest in sh? Ch? has begun to grow in North America, especially in cosmopolitan cities like Los Angeles, San Francisco, Vancouver, Toronto, and New York. Dedicated sh? Ch? bars are starting to appear in New York and more than 100 brands are now available in the US market.
In Ky? Sh?, Production center, sh? Ch? much more common than sake. Indeed, here sake generally means sh? Ch?, And usually consumed mixed with hot water. The first hot water poured into a glass, then sh? Ch? added gently. Naturally mixed and stirred liquids are not necessary. Usually, the number of sh? Ch? exceeds the amount of hot water, and is enjoyed for its aroma. Every now and then, sh? Ch? and water is mixed, left standing for a day, and then heated gently.
Boom
The early 21st Century witnessed the consumer boom in sh? Ch? in Japan, and in 2003, domestic shipments exceeded for the sake of the first time. Sh? Ch? bar appeared serving sh? ch? exclusively, and premium brands with a focus on certain materials, production methods, or aging techniques entering the market. The drink has undergone a change of image; previously it was seen as an ancient drink, but has now become trendy among young drinkers, especially women. The explosion also has a negative effect: It causes a serious shortage of sweet potatoes, the basic ingredients of some kind of sh? Ch popular? and, with the advent of expensive premium brands, price fraud appears.
In 2005 Japanese television drama Kiken na Aneki illustrated this change in drinking habits. The plot is centered on the Minagawa family in Miyazaki province, which is the maker of sweet potatoes sh? Ch? called imoj? ch? Hiroko's main character (Ito Misaki) spends most of the series trying to make enough money to save the brewery from the loan shark, but in the process of engaging with the company's distilleries. Large companies formulate advertising campaigns that generate imoj? Ch? become a popular drink. In this fictional story drinks are marketed to young women, when previously mostly consumed by older male generations.
There are several reasons for the latest popularity of sh? Ch? With increasing health awareness, many people see it as healthier than some alternatives. There are well-publicized medical benefits claims, including that it can be effective in preventing thrombosis, heart attacks, and diabetes. It is also a versatile drink suitable for most styles of cuisine.
Shigechiyo Izumi, a Japanese citizen who seems to live to the age of 105, makes sh? Ch? part of his daily diet regimen. This practice is mentioned along with his notes in the Guinness Book of World Records . Because of his intimate desire for sh? Ch ?, Many speculate that sh? Ch? healthy and can really improve longevity. It even encourages some local Ryyyy? sh? ch? brewers to market Longevity Liquor sh? ch special? bringing likeness to the front label. Apart from these claims, Izumi's personal physician strongly recommends not to drink shy ch? Ch, because his kidneys are not strong enough to process sh? Ch? in his later years. But Izumi goes on to say: "Without sh? Ch? There will be no pleasure in life, I'd rather die than stop drinking."
History
The exact origin of sh? Ch? not clear. Alcohol power sh? Ch? originally called araki (araq in Arabic) or rambiki (alembic in English) in Japanese; wine is a generic term for various distilled liquors throughout the Middle East. Sh? Ch? originally from Persia, spread westward to Europe and east to India, Thailand and Okinawa. Around the middle of the 16th century, this technique arrived in Kagoshima, where sh? Ch? born. The distilled alcoholic drink in Okinawa is known as Awamori.
As far as can be determined from the historical record of Japan, sh? Ch? seems to have been made at least since the 16th century. When missionary Francis Xavier visited Kagoshima Prefecture in 1549, he noted that "Japanese drink wine is made of rice [...] but I have not seen a single drunk, it's because once they get drunk they lie down and go to bed."
The oldest direct reference available to sh? Ch? in Japan can be found in the temple K? riyama Hachiman di? kuchi, Kagoshima. There, two carpenters working at the temple in 1559 wrote the following graffiti on a wooden board on the roof: "The high priest is so stingy he never gives us sh? Ch? To drink What is the distraction!"
From the early days to the Edo sh period? Ch? produced throughout Japan by traditional casutor, using a single distillation cycle. During the Meiji period, machines for repeated distillation were imported from the UK, making cheap mass production of high purity sh? Ch? probably during a time of chronic rice shortage. Sh? Ch? made in a traditional way called "old style sh? ch?" and which are manufactured using a new multi-distillation machine "new style sh? ch ?."
Definition and classification
Japan's alcohol tax legislation, as revised in April 2006, defines two categories of sh? Ch? (Also called white liquor ).
Multiply shilled ch? ch?
Alcohol is distilled more than once with a special machine for that purpose, diluted for sale to alcohols with a volume level of less than 36%, which satisfies the following conditions:
- The seeds or seeds that have been allowed to sprout are not used as a whole or partial substance (preventing brandy and malt whiskey from being considered as sh? ch?).
- Not filtered through charcoal.
- If sugar is used as a base material, in whole or in part, then the result of distillation must be at least 95% alcohol by volume (see discussion under brown sugar sh? ch?).
- Not fortified during distillation with other than explicitly permitted ingredients (eliminating alcoholic beverages).
Until 2006 revised law refers to this category as k? Rui sh? Ch? ( ???? , sh? Ch? K? Rui , "Class A sh? ch? ") , sometimes abbreviated as" k? shu ".
Generally distilled from fermented liquids similar to molasses. Repeated distillation forms high purity ethyl alcohol which is usually odorless and has little difference. Water is then added, and the precise properties of this water have a subtle effect on the taste and palatability of sh? Ch?
Sh? Ch? k? rui made of sweet potatoes, potatoes, and corn. Generally produced in large modern factories. Distillers make sh? Ch? k? rui by weakening distilled alcohol.
Special distillation equipment, called patents still lend it to mass production at low cost, so that large companies produce sh? This kind of Ch? in high volume. In Japan, retail in plastic bottles, cans, and paper cups are formed and consumed as cheap alcoholic beverages. It forms the basis of some cocktails and drinks like ch? Hi and umeshu.
Out of single sh? ch?
Distilled alcohols use other than multi-distillation machines, with alcohol volumes of not more than 45%, of any of the following:
- fermentation of which the main ingredients are seeds or potatoes and k? ji them
- fermentation whose main ingredient is grain k? ji
- a fermentation whose main ingredient is sake lees, perhaps with rice and/or k? ji (see kasutori sh? ch?)
- fermentation whose main ingredient is sugar (limited type) and rice k? ji (see brown sugar sh? ch?)
- fermentation of which the main ingredients are grains or potatoes and they are together with other ingredients, provided that other ingredients are not more than 50% by weight
- other substances with certain limits
Until 2006 the legal revision refers to this category as otsurui sh? Ch? ( ???? , sh? Ch? Otsurui , "Class B sh? ch? ") , sometimes shortened to" otsushu ".
The equipment used for a single distillation is called a pot still. Like sh? Ch? distilled only once to maintain the character of the basic ingredients, usually rice, barley or potatoes, with a strong flavor and aroma. Small to medium sized companies make most brands, with the island of Ky? Sh? famous as a production center. But recently large companies have entered the market.
Maturation
Sh? Ch fresh? sent after maturation. Maturation techniques vary in vessel storage and location, which both affect the sh character? Ch? Which containers are most often used for sh aging? Ch? are stainless steel tanks, clay pots, and wooden or barrels.
As a result of the maturation, flavor and aroma of sh? Ch? stay. Maturation generally takes between one and three months. Maturation from three to six months is called the beginning of . During this period, sharp sense in sh? Ch? generally decline. Sh? Ch? the maturity of six months to three years usually has a soft feeling.
A sh? Ch? called long term maturation is mature for over three years. But long-term maturation does not always improve taste. On the other hand, long-term maturation is very effective for awamori . Distillers have often matured awamori for over ten years.
Location
Sh? Ch? milled in various places to provide a unique flavor, usually where there is minimal variation in temperature and humidity. These places include tunnels and limestone caves.
Honkaku sh? ch?
Until 2006 Japan's post-war tax law classified sh? Ch? into "k? rui" and "otsurui" types. Term k? (? ) and otsu (? ) is a Chinese celestial rod usually used for classification, and means something similar to "Grade A" and "Grade B" respectively.
Afraid of the tendency to believe that otsurui sh? Ch? somehow lost with k? rui sh? ch?, Ky? sh? The Producers Association of Shochu Otsurui lobbied the Ministry of Finance, and in 1962 succeeded in having honkaku sh? Ch? ( ???? , honkaku sh? Ch? ) , or sh? ch? ch ?, known as an alternative name. The name is believed to have been created in 1957 by Enatsu Junkichi, president of Kirishima Miyakonoj Beer Factory, Miyazaki Prefecture.
However, since the term is not formally defined, a naming dispute arises. As a result, on 1 November 2002 the law clarified and sh? Ch? fulfill one of the terms 1 to 5 above definition of a distilled single flute? can be called honkaku sh? ch? Those who satisfy the final conditions are excluded.
Sh? ch? consumption in Japan by category
2016 Sh? Ch? consumption in Japan by category (tax base) is as follows;
Moromitori sh? ch?
Most of the distilled flute? is moromitori sh? ch? . This name comes from its production process:
- Raw material treatment. Usually rice or barley is soaked in water, then steamed to promote gelatinization of starch and cooled.
- K production? ji. k? jikin , or koji fungal spores, are cultivated into the material to form koji molds that create enzymes as they grow. Enzymes break down starch molecules into fermentable sugar molecules, a process called saccharification .
- Primary fermentation. Koji is mashed by adding water and fermented for seven to nine days in a tank or barrel to form an unrefined alcohol, called motto or (first stage) moromi .
- Secondary fermentation. The main ingredients are steamed and water is added to the unrefined alcohol and fermented again to form a (second stage) moromi. The material added during this second stage determines the sh variation? Ch? for example if sweet potato is added then it becomes potato sh? ch ?.
- Distillation. Purification of unrefined alcohol moromi.
K? ji
K? Ji (? ) mushroom, a kind of mushroom Aspergillus , has a profound effect on the final taste of sh? ch? There are three types of k ji prints with different characteristics.
- White . Found at the beginning of Taish? the period when the natural mutation and the separation of some black k to white is observed. This effect is investigated and white k-ji successfully grows independently. White k ji is easy to cultivate and its enzymes promote rapid saccharization; as a result is used to produce most of sh? ch? today. It spawns a drink with a refreshing, soft, and sweet taste.
- Black . Mainly used in Okinawa to produce Awamori. It produces a lot of citric acid, which helps prevent moromi worsening. Of the three k? Ji it most effectively extract the taste and character of the base material, give sh? Ch? rich aroma with a slightly sweet and soft taste. Spores spread easily, including production facilities and clothing workers in black layers. Such issues cause dislikes, but because of the development of New Kuro- k? Ji (NK- k? Ji ) in the mid-1980s, interest in black k? ji rise again among my honkaku sh? ch? makers because of the depth and quality of the flavor it produces. Some popular brands now explicitly state that they use black labels on their labels.
- Yellow . Used to produce sake, and at one time all my honk sh? Ch? Yet k yellow is very sensitive to temperature; moromi can easily acid during fermentation. This makes it difficult to use in warmer areas like Ky? Sh ?, and gradually black and white k? Ji becomes more common. Its strength is that it gives rise to a rich and refreshing fruit flavor, so even though the difficulties and skills required are still used by some producers. It's popular among youngsters and women who were not previously interested in strong potatoes, ch? Ch ?, played a role in the recent revival.
Water
Water is one of the most important ingredients to make sh? Ch? Water quality affects sh? Ch? directly. A wide range of water is used in the sh making process? Ch?
Variety
There are various kinds of moromitori sh? Ch? Four sites have received protection as a geographical indication under World Trade Organization TRIPS article 23 and listed below.
Sh rice? ch?
Rice sh? Ch? ( ??? , komej? ch? ) share the base material with sake. It has a fairly thick taste, and it seems originally developed in areas that are too warm for sake production.
Kumamoto Prefecture is famous for its rice production sh? Ch? Specifically Kuma sh? Ch? ( ???? ) produced in Hitoyoshi-bonchi is protected as a geographical indication.
Rice sh? Ch? also produced in areas famous for them, such as Niigata and Akita prefectures.
Barley sh? ch?
Barley sh? Ch? ( ??? , polish? ch? ) is generally less typical than rice? ch? and easy to drink. However, if the tong-age flavor can be very sharp and very reminiscent of single-malt whiskey.
Ita Prefecture, Miyazaki Prefecture, and Iki in Nagasaki Prefecture is a strong production center. Iki sh? ch? ( ???? ) has also been granted protection as a geographical indication.
Sweet potato sh? ch?
Sweet potato sh? Ch? ( ??? , imoj? ch? ) using sweet potato, widely cultivated in south of Ky? sh? since the Edo period, as its basic material. Originally almost exclusively manufactured in Kagoshima and Miyazaki prefectures, but currently made throughout Japan using local sweet potatoes.
It tends to have a strong sense and a distinctive odor; recently the producers have made varieties that smell somewhat depressed.
Kagoshima's Satsuma sh? Ch? ( ???? ) has been granted protection under the WTO rules as a geographical indication.
The 1956 film The Teahouse of the Moon describes an American-occupied Okinawan village rebuilding its economy with potatoes sh? Ch ?.
Sense of potato sh? Ch? slightly smoky, evocative of some whiskey.
Brown sugar sh? ch?
From the Edo period to the Pacific War, the Amami Islands produce beverages such as Awamori and distilled alcohols based on brown sugar. From the middle of the war to the American occupation, due to lack of rice (Awamori basic ingredients) and the inability to export sugar-based alcohol to the mainland, a large surplus was generated. In 1953, when the Amami Islands were returned to Japanese sovereignty, the alcohol was not classified as "sh? Ch?" under the 1949 alcohol tax law and would therefore attract a high tax rate. The Ministry of Finance, taking into account the wishes of the local population and as part of its strategy to promote the region, gives special recognition to local alcohols such as brown sugar sh? Ch? ( ???? , kokut? sh? ch? ) . This confession is geographically confined to the Amami Islands of Kagoshima Prefecture and depends on the use of rice k? Ji. This regional restriction remains in force today; as can be seen in the legal definition of a single flute? on.
Usually brown sugar sh? Ch? containing 30% or 25% alcohol by volume. Contrary to what might be expected, brown sugar sh? Ch? has a mild flavor and is not too sweet, because it does not contain sugar. Currently produced in 25 factories in 5 islands, such as Kikaijima, Amami? Shima, Tokunoshima, Okinoerabujima and Yoronjima, but Awamori is no longer created outside of Okinawa Prefecture.
Before the war, other alcoholic beverages made from brown sugar were made on the Ogasawara Islands. His name is translated as "sugar alcohol" and can be seen as a brown sugar sh form? Ch? Production stopped due to war, but more recently, which aims to revive its popularity, the same alcohol, without using k-ji rice, has been introduced. However, since Ogasawara is not eligible for the exclusion of the special area above, this alcohol is even classified as rum or spirit.
Soba sh? ch?
Buckwheat, or buckwheat, sh? Ch? ( ???? , sobaj? ch? ) has the origin back to 1973 when Unkai Brewery Co., from Gokase, Miyazaki Prefecture, developed it using buckwheat from the local mountainous area as its base material. Since then sh? Ch? manufacturers all over Japan have produced it, sometimes as part of sh? ch? Mix.
Feel lighter than barley sh? Ch?
Public
Okinawa is the home of Awamori ( ?? , public ) sh? Ch?, Which uses rice as its base material. Before April 1983 it was labeled otsurui sh? Ch?, But now it's really called "Authentic Awamori".
Awamori is made from Thai red Thai Indica , not normal short rice Japonica from standard sh? Ch? The fermentation process uses native black koji molds to Okinawa rather than standard white varieties, and secondary fermentation is not performed. Fermentation is carried out in a way that creates a lot of citric acid, allowing it to be produced year-round despite Okinawa's hot climate. After distillation, its strength is reduced by water to about 25% alcohol by volume, although some varieties reach as high as 43%.
Japanese law classifies Awamori as single-flown honkaku? although the production process is different.
With Awamori production methods theoretically can be made anywhere in Japan, but Ry? Ky? Awamori is a protected geographical indication limited to Okinawa.
More
Japanese law recognizes very many unusual basic ingredients, such as perilla leaves, sesame and chestnut, and sh? Ch? made up of most if not all of these exist. For example, is there sh milk? Ch? brand named Makiba-no Yume . Others is generic sh? Ch? mixed with a juice or a particular fruit extract.
With its peculiarities, sh? Ch like that? usually intended to attract the attention of visitors to an area and has attracted a wider limited appeal. Soba sh? Ch? is a great example of one that has achieved wider success.
Kasutori sh? ch?
Unlike the moromitori sh? Ch?, kasutori sh? Ch? ( ????? ) created by distilling the remaining remnants of sake from fermented sake. This is my honkaku sh form? Ch?
It first became popular in the north of Ky? Sh ?, and then spread to other areas, which were produced during the period when it was impossible to brew the enhanced sake throughout Japan. It is also widely used in the production of sake to stop fermentation before it is finished, which can help prevent degradation or give a dry taste. Sh? Ch? created for this purpose is called hashira sh? ch? ( ??? ) .
During the Edo period sh? Ch? Lees are used as fertilizer during the rice growing season. Therefore, many farms are installing refining equipment to distill grains to produce sh? Ch? dregs. While the mine is used in the fields, the distilled alcohol is drunk, or offered to the gods, at the sanaburi festival (span lang = "ja"> ??? ) held at the end of the rice growing season to pray for an abundant harvest. Kasutori sh? Ch? It is therefore also known as sanaburi sh? ch? .
Due to the recent surge in popularity of sh? Ch? in Japan, more and more manufacturers have made kasutori sh? ch?
Most kasutori sh? Ch? made in a modern way, sh? ch? done through the old production process has decreased sharply. People who want to preserve Japanese culture call sh? Ch? produce a historical way Seich? kasutori sh? ch? ( ?????? ) , the drink has been revitalized by their activities.
Slang use
The confusing cache is also a slang term for a separate and inferior form of sh? Ch? After the Pacific War, in a chaotic society with a lack of alcohol, moonshine sh? Ch? began to circulate. The sources and ingredients are unclear, and in extreme cases contain toxic methyl alcohol diluted with water. Sh? Ch like that? with bad side effects known as kasutori , and association with sh? ch poor? lingering, sometimes even affect the image of honorable "real" kasutori sh? ch?
The expression of the literary kasutori and the kasutori culture also came to be associated with the turbulence of the postwar period.
Mixed sh? ch?
One time distilled and multiplied by sh shul? Ch? can be mixed to form blended sh? ch? . Previously it was often wrongly labeled honkaku sh? Ch? , or there is no indication of mixing or relative volume. Beginning in 2005, the industry organize itself and create a mix of sh? Ch? Ch? ( ???? , konwash? ch? ) mark, with subcategorization by volume relative used.
Single excluded sh? Ch? making 50% -95% of the total volume the only distilled mixed sh? ch? . This category is targeted at those who see a single pure flute? has an overpowering odor or taste, aiming to be softer and easier to drink.
In a lot of mixed flute? Ch? Ch? single distilled sh? Ch? forming 5% -50% of the total volume. With a focus on price, this tries to combine the benefits of cheap mass production from multi-shilled shilled ch? Ch? while introducing some distinctive flavors and aromas from a single flute form.
See also
- Awamori - Okinawan alcoholic drink sterilized
- Rice baijiu - Distilled Chinese alcohol Beverage
- Soju - Korean Distilled Alcoholic Beverage
- R ?? u ?? - Distilled Vietnamese alcohol drink
- Aracak - The spirit that is distilled in South and Southeast Asia
- Arak - Distilled alcoholic beverages produced in the northeastern states
- Oghi (distilled drink)
References
External links
- Shochu Pro
- Honkaku Shochu and Awamori
- ???????? (in Japanese)
- ??????? (in Japanese)
Source of the article : Wikipedia
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