Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi

The traditional Japanese single distilled liquor, which uses and yeast with designated ingredients, is called "honkaku shochu." It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case o...

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Bibliographic Details
Published in:Journal of fungi (Basel) 2021-06, Vol.7 (7), p.517
Main Authors: Hayashi, Kei, Kajiwara, Yasuhiro, Futagami, Taiki, Goto, Masatoshi, Takashita, Hideharu
Format: Article
Language:English
Subjects:
Agricultural products
Alcohol
Aspergillus luchuensis
Aspergillus luchuensis mut. Kawachii
awamori
Barley
Breweries
Citric acid
Enzymes
Fermentation
Flavor
Fungi
Fungiculture
Glucose
Heat
honkaku shochu
Ingredients
Koji
Review
shochu
Spoilage
Starch
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Summary:The traditional Japanese single distilled liquor, which uses and yeast with designated ingredients, is called "honkaku shochu." It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black fungus ( ) or white fungus ( mut. ) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique flavor. In order to make delicious shochu, when cultivating fungus during the shochu production process, we use a unique temperature control method to ensure that these three important elements, which greatly affect the taste of the produced liquor, are balanced without any excess or deficiency. This review describes in detail the production method of honkaku shochu, a distilled spirit unique to Japan and whose market is expected to expand worldwide, with special attention paid to the fungi cultivation step. Furthermore, we describe the history of the fungi used today in the production of shochu, and we provide a thorough explanation of the characteristics of each fungi. We also report the latest research progress on this topic.
ISSN:2309-608X
2309-608X
DOI:10.3390/jof7070517