Shochu Glossary
The oldest form of distilled liquor in Japan, made only with long grain (including Thai rice) or short grain rice.
Awamori Shochu
A sweet potato variety crated in 1984 in Ibaragi Prefecture. It is a strong plant, fast-growing with an abundant yield.
Beniazuma
A small cup to drink Kuma Shochu, it is small for preventing too much drinking at Japanese regional traditional parties in Kumamoto.
Choku
Long period aged, 50% of distilled alcohol is aged more than 3 years.
Choki-Chozo
A phase used colloquially throughout the southernmost island of Japan. It means “fatigue-stop”, to drink shochu and send off fatigue.
Dare-Yame
Not diluted with water nor other additives, and above 36% alcohol percentage.
Genshu
A premium sake grade, rice grains are polished down less than 60% remaining, usually displays floral and fruity aroma with clean and soft mouthfeel.
Ginjo
A barley variety of Nijyo and Rokujo Oomugi, and is easy to hull its husk.
Hadaka Mugi
Basin that are in Kuma region of Kumamoto prefecture, has the ideal condition for rice cultivation to thrive.
Hitoyoshi Basin
An old name for Pot Still Shochu under Japanese Tax Act, named in 1949, and was officially changed to Pot still Shochu in 2006, but still in use.
Honkaku Shochu
An island of Nagasaki, known for its robust and particularly complex flavored Shochu using rice Koji as a sub ingredient.
Iki
Barley shochu produced on Iki island in Nagasaki prefecture.
Iki Shochu
The first sweet potato variety specifically created for Shochu production.
Joy White
An old name for sweet potato, said to have originated in the Peruvian tropics in South America.
Kansho
An old name for sweet potato in Okinawa.
Karaimo
A tea-pot like ceramic ware in Okinawa, it has small ball inside which makes noise sound “kara kara”.
Karakara
Oak barrel aged, required to be oak barrel aged, and feature the oak barrel aged characters.
Kashidaru-Chozo
A barley variety of Nijyo and Rokujo Oomugi, and is hard to hull its husk. Most shochu maker use Kawa Mugi.
Kawa Mugi
Aspergillus Oryzae or Yellow Koji mold, used to produce sake, soy sauce, and miso.
Ki-Koji
A sweet potato variety born in Kyushu, and is the most popular sweet potato in Kagoshima Prefecture.
Koganesengan
An old name for Continuous Still Shochu under Japanese Tac Act, named in 1949, and was officially changed to Continuous Still Shochu in 2006, but still in use.
Ko-rui Shochu
A bled Shochu of Continuous Still and Pot Still Shochu.
Konwa Shochu
A region of southern Kumamoto, where Kuma Shochu is made.
Kuma
A rice shochu produced around Hitoyoshi in Kumamoto prefecture.
Kuma Shochu
A black tea-pot like ceramicware, traditionally used in Kagoshima, hold shochu over a heat element for a pleasantly warmed drink.
Kuro-Jyoka
Aspergillus Awamori or Black koji mold, one of the three koij types. Mainly used for Awamori and Shochu.
Kuro-Koji
Kuusu
Aged Awamori using Shitsugi method.
And old name for Pot Still Shochu under Japanese Tax Act, named in 1910 and officially used until 1949.
Kyushiki Shochu
Mizuwari
Diluted shochu by adding cold water.
A sweet potato variety displays sweet and sour aroma similar to yogurt, and it is produced in various regions.
Murasaki-kei
A barley variety, its ear shape is two-rowed. Most suitable for shochu production.
Nijyo Oomugi
A typical barley variety cultivated in all areas of Kyushu.
Nishi no Chikara
An improved variety of Nishi no Chikara, having a big starch content and excellent saccharification and fermentation ability.
Nishi no Hoshi
Warming shochu using a tea-pot like ceramic ware (Choka, or Kuro-Jyoka).
Okan
An old name for Pot Still Shochu under Japanese Tax Act, named in 1949, and was officially changed to Honkaku Shochu or White Liquor in 1971, but still in use.
Otsu-rui Shochu
Oyuwari
Diluted shochu by adding hot water.
A Japanese term for Continuous Still Shochu.
Renzoku Jyouryu Shochu
A barley variety, its ear shape is six-rowed.
Rokujo Oomugi
An independent kingdom that ruled most of the Ryukyu Islands (current Okinawa) from the 15th to the 19th century.
Ryukyu
An old name for sweet potato in Satsuma (present day Kagoshima).
Satsumaimo
A crystal glass with cut design on its surface, made in Kagoshima, real Satsuma Kiriko can be expensive.
Satsuma Kiriko
Another name for Brown Sugar (Kokuto) Shochu made in Awami Islands.
Shima-zake
Aspergillus Kawachi or white koji mold, a mutant of black koji, used to produce shochu.
Shiro-koji
A unique aging method for Awamori Kuusu, develops its signature characteristics with deep aroma and flavor.
Shitsugi
A cup used in regional traditional party in Kumamoto, which has a hole at the bottom of cup for drinking Shochu completely before putting down on the table, returning the cup to others.
Sorakyu
Tanshiki Jyoryu Shochu
A Japanese term for Pot Still Shochu.
A special enzymes found in Shochu which break up thrombus or blood clots within vascular system, and shochu contains this enzymes much higher than any other alcohol beverages.
Urokinase
An old name for Pot Still Shochu under Japanese Tax Act, named in 1971, and was officially changed to Pot Still Shochu in 2006, but still in use.
White Liquor
A barley variety; its ear shape is four-rowed.
Yonjo Oomugi
A carafe used to serve Awamori mainly during celebrations in Okinawa, especially during weddings. Yushi means happiness.