Difference between genuine shochu and awamori

Difference between genuine shochu and awamori
Difference between genuine shochu and awamori

The difference between the production methods of awamori and genuine shochu is that genuine shochu is made with two stages of preparation and awamori with only one stage. In the case of genuine shochu, koji barley or koji rice is produced in the first preparation stage and then, in the second preparation stage, potatoes are used to produce potato shochu or barley to produce barley shochu.

Genuine shochu takes 6 days for the first preparation stage and about 14 days for the second preparation stage. Awamori only requires one stage of preparation, so it can be finished in about 10~14 days.

All types of awamori are made using the same ingredients, the same black koji mold and the same production method, but, mysteriously, the taste is totally different depending on the distillery. The reason for the difference probably depends largely on the water used.

Crushed Thai rice is mainly used as the ingredient to produce awamori, but some distilleries today are using Thai long grain rice. Awamori used to be mostly hand-produced without any machines or special equipment, but awamori makers introduced a koji-making machine around 1970 to automate the work.

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