The Lively Flavour of Honkaku Shochu and Awamori
Honkaku Shochu and Awamori are completely different from the above mentioned mass-produced product, Ko-class Shochu.
Firstly, the ingredients are different. Honkaku Shochu and Awamori's are produced from potato varieties or grains such as rice, barley and soba, most of which were nurtured in Japan's rich fertile soil.
These ingredients are fermented using the koji from their own distillery to produce the moromi broth, which is then distilled once in the pot still.
Each distillery has its own historic pot stills, and they are the important in the creation of the unique characters of Shochu and/or Awamori, though the materials now range from ancient wood to modern stainless steel.
In this way, Honkaku Shochu and Awamori which are distilled in single pot incorporate the rich flavours of the ingredients.
Honkaku Shochu and Awamori sealing in their original zest of materials are really delicious distilled spirits and beloved by Japanese.
The second major difference between Honkaku Shochu and Awamori and mass-produced Ko-class Shochu is that, with the former, each Shochu-Kura Toji (Shochu Meister) uses his expertise to control all aspects of the brewing, fermenting and distilling process.
At the same time, the methods and techniques developed in each individual distillery also influence the taste and flavour of the products and character of the product.