OUR PROCESS

THE SHOCHU MAKING

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2. PRIMARY PREPARATION

Make the primary koji: add yeast and water to complete barley koji for saccharification and fermentation under a temperature of 25-28℃ for 5 days.

Stir fermentation mash : the role of barley koji is to produce enzymes that will convert barley starch into glucose. The citric acid produced during this this process secures a safe fermentation as it protects fermentation mash from bacteria.

4. MAKE UNDILUTED SHOCHU

Distillation : distill the alcohol contents of the fermentation mash by taking advantage of the difference of boiling points between alcohol and hot water.

*The Distillation process has two different methods; one is a reduced-pressure distillation and the other is an atmospheric distillation. They produce various quality levels of shochu because the distillation temperatures of these methods are different.

Cooling and Filtration : right after the distillation process is over, cooling and filtration are required as the flavor of the main ingredients is too strong and the liquid contains sometimes fats and smells of gas.

6. SHOCHU IS COMPLETE

Blending and Filtration : several different types of undiluted shochu are blended together, adjusted and filtered.

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1. PREPARING THE BARLEY AND THE BARLEY KOJI

Raw material: we use carefully selected, high quality two-rowed barley.

The Shochu making process starts with washing, soaking, steaming and cooling its raw ingredient: barley.

Make the koji: Put the spores of koji mold on steamed barley to make koji using our two-stage koji making machine. It takes 2 days before the barley koji is complete.

3. SECONDARY PREPARATION

Make the secondary koji: add water and steamed barley to the primary fermentation mash in order to facilitate saccharification and fermentation under a temperature of 23-28℃ for 14 days.

Mix fermentation mash: the secondary fermentation mash becomes gradually a matured fermentation mash. Koji changes the starch to glucose, and the yeast function changes glucose to alcohol.

5. STORAGE AND AGING

Ageing in oak barrel: normally the maturation period is 3 to 8 years. Our storage house has currently more than 2,000 oak barrels.

7. PACKAGING AND SHIPPING

Our “Sennen no Nemuri” shochu bottles are hand-wrapped and packaged one by one by our skilled staff. Our shochu is shipped to our customers.