- Atmospheric Distillation
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A traditional distillation method performed using a single pot still, where the internal pressure is maintained at 1 atmosphere (normal pressure), equivalent to ground level. As the moromi is heated to high temperatures, a rich concentration of aromatic compounds is distilled alongside the alcohol, resulting in a full-bodied spirit that preserves the distinct flavors of the raw materials.
- Black Koji Fungus
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A strain of koji fungus traditionally used in the production of awamori across Okinawa. Scientifically classified as As , it is also utilized in the making of certain honkaku shochu (single distillation shochu). During fermentation, it produces large amounts of citric acid, which helps inhibit contamination from unwanted bacteria.
- Column Distillation (Continuous Distillation)
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A large-scale distillation method in which fermented liquid (such as molasses) is distilled multiple times to increase alcohol purity. This process produces a clean, neutral flavor and is commonly used in the production of column distillation shochu (ko-rui shochu), grain whiskey, and other spirits.
- Column Distillation(ko-rui shochu)
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A distillation method in which fermented grains or molasses are repeatedly distilled using a continuous still to achieve high-purity alcohol, which is then diluted to the desired strength. The resulting spirit is colorless and neutral in flavor, making it ideal as a base for chuhai and for use in fruit liqueurs such as plum wine.
- Distillation
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A process used to separate and concentrate components in a liquid based on their boiling points. The liquid is heated until its components evaporate, then the vapor is cooled and condensed back into liquid form. In liquor-making, distillation involves heating fermented mash in a distiller to extract alcohol and aromatic compounds, resulting in distilled spirits.
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- Fermentation
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A chemical reaction in which microbial activity produces beneficial substances for human use. In contrast, when microorganisms generate harmful byproducts such as toxins or foul odors, the process is referred to as putrefaction. In the production of honkaku shochu, fermentation converts starch into sugar, which is then further broken down into alcohol.
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- Honkaku Shochu(Single Distillation Shochu)
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A traditional Japanese distilled spirit made from grains such as barley, sweet potatoes, rice, or brown sugar. The process involves two fermentation stages using koji, yeast, and water, followed by a single distillation in a pot still to create the base spirit. The distilled liquid is then blended and diluted before final bottling.This category includes honkaku shochu and awamori, known for their distinct flavors, shaped by differences in raw materials, fermentation, distillation, and aging methods. In December 2024, Traditional knowledge and skills of sake-making with koji mold in Japan was officially inscribed as a UNESCO Intangible Cultural Heritage.
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- Koji
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A cultivation of koji fungus on barley or rice, used as a key ingredient in traditional Japanese fermentation. Barley koji, made by propagating koji fungus on barley, is used in barley miso and barley shochu. Rice koji, produced by cultivating koji fungus on rice, serves as a fundamental ingredient in miso, sake, and rice shochu.
- Koji Fungus(Koji Mold)
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Koji fungus, also known as koji mold, is a beneficial mold used in food production, known for its ability to produce enzymes that break down starches and proteins. Genetic studies confirm its safety, as it does not produce toxins. The primary strains include white koji fungus (Aspergillus luchuensis mut. Kawachii), yellow koji fungus (Aspergillus oryzae), and black koji fungus (Aspergillus luchuensis). In 2006, Aspergillus oryzae was officially recognized as Japan’s national fungus.
- Kokushu(National Spirits)
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Throughout the world, many alcoholic beverages symbolize their respective regions, and Japan is no exception. For centuries, honkaku shochu, awamori, sake, and hon mirin (traditional sweet rice wine) have been crafted in climates suited to each drink, becoming an integral part of Japanese culture. Collectively, these four traditional beverages are known as kokushu , meaning ""Japan’s national spirits.""
Kokushu is made using koji, which consists of koji fungus, scientifically recognized as Japan’s national fungus ( kokkin ), cultivated on rice or barley. Koji fungus is also essential in Japanese cuisine, playing a key role in the production of miso and soy sauce, both fundamental to Japan’s food culture.
Honkaku shochu, awamori, sake, and hon mirin —collectively known as kokushu —are deeply rooted in Japan’s unique koji culture and stand as traditional heritage liquors recognized worldwide.
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- Molasses
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A byproduct of sugar production, obtained by extracting and refining sugarcane juice. Molasses is used in the production of column distillation shochu (ko-rui shochu) as well as rum and other spirits.
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- Parallel Multiple Fermentation
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A fermentation method in which koji-produced enzymes break down starch in raw materials such as rice, barley, and sweet potatoes, converting it into sugar. At the same time, yeast ferments the sugar into alcohol within a single tank, simultaneously combining saccharification and fermentation in one process. This distinctive Japanese technique is used in the production of honkaku shochu and sake, allowing for the creation of high-alcohol moromi, which makes single distillation in honkaku shochu possible.
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- Shochu
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A traditional Japanese distilled spirit, classified into single distillation shochu (honkaku shochu) and column distillation shochu, based on the production method.
- Single Distillation Shochu(Honkaku Shochu)
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A traditional Japanese distilled spirit made from grains such as barley, sweet potatoes, rice, or brown sugar. The process involves two fermentation stages using koji, yeast, and water, followed by a single distillation in a pot still to create the base spirit. The distilled liquid is then blended and diluted before final bottling.
This category includes honkaku shochu and awamori, known for their distinct flavors, shaped by differences in raw materials, fermentation, distillation, and aging methods. In December 2024, Traditional knowledge and skills of sake-making with koji mold in Japan was officially inscribed as a UNESCO Intangible Cultural Heritage. - Single Distillation(Pot Distillation)
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The oldest and simplest distillation method, in which an alcohol-fermented mash is distilled once using a pot still. This process preserves the natural flavors of the ingredients and is commonly used in the production of honkaku shochu, malt whiskey, and cognac.
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- Umami
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The noun form of "UMAI," meaning deliciousness in Japanese. Recognized as the fifth basic taste, alongside sweetness, sourness, saltiness, and bitterness, umami primarily comes from compounds like glutamic acid and inosinic acid.
- Vacuum Distillation(Reduced Pressure Distillation)
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A distillation method conducted under reduced pressure, which lowers the boiling point of the liquid. Under these conditions, moromi boils at 40–50℃, allowing only low-boiling-point compounds to transfer into the distillate. As a result, the final spirit has a clean, refined aroma and a smooth flavor profile.
- White Koji Fungus
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A mutation derived from black koji fungus, scientifically classified as Aspergillus luchuensis mut . Kawachii . Like black koji fungus, it produces large amounts of citric acid, but has the advantage of causing less staining on work clothing and equipment. In the 1950s, it spread across Kyushu, where it became widely used by many shochu producers.
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- Yellow Koji Fungus
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A strain of koji fungus used in the production of sake, soy sauce, and miso. Scientifically classified as Aspergillus oryzae , it is also known as Nihon Koji Kabi (Japanese koji mold). Valued for its strong enzyme activity, it efficiently converts starch into sugar while producing minimal citric acid.